Modern food microbiology / James M. Jay.

Enhanced descriptions from Syndetics:

An Aspen Food Science Text Series Book. A new, sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh-cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throughout. Coverage includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in-depth references following each chapter, appendixes, and index. A helpful Instructor's manual is available to adopting professors.

Table of contents provided by Syndetics

• Preface (p. xv)
• Part I Historical Background (p. 1)
• 1 History of Microorganisms in Food (p. 3)
• Historical Developments (p. 4)
• Food Preservation (p. 5)
• Food Spoilage (p. 6)
• Food Poisoning (p. 7)
• Food Legislation (p. 8)
• Part II Habitats, Taxonomy, and Growth Parameters (p. 11)
• 2 Taxonomy, Role, and Significance of Microorganisms in Foods (p. 13)
• Bacterial Taxonomy (p. 13)
• rRNA Analyses (p. 14)
• Analysis of DNA (p. 15)
• Primary Sources of Microorganisms Found in Foods (p. 17)
• Synopsis of Common Foodborne Bacteria (p. 19)
• Synopsis of Common Genera of Foodborne Molds (p. 24)
• Synopsis of Common Genera of Foodborne Yeasts (p. 29)
• 3 Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth (p. 35)
• Intrinsic Parameters (p. 35)
• pH (p. 35)
• Moisture Content (p. 41)
• Oxidation-Reduction Potential (p. 45)
• Nutrient Content (p. 47)
• Antimicrobial Constituents (p. 48)
• Biological Structures (p. 49)
• Extrinsic Parameters (p. 49)
• Temperature of Storage (p. 49)
• Relative Humidity of Environment (p. 51)
• Presence and Concentration of Gases in the Environment (p. 51)
• Presence and Activities of Other Microorganisms (p. 52)
• Combined Intrinsic and Extrinsic Parameters: The Hurdle Concept (p. 53)
• Part III Microorganisms in Foods (p. 57)
• 4 Fresh Meats and Poultry (p. 59)
• Biochemical Events That Lead To Rigor Mortis (p. 60)
• The Biota of Meats and Poultry (p. 60)
• Incidence/Prevalence of Microorganisms in Fresh Red Meats (p. 60)
• Soy-Extended Ground Meats (p. 64)
• Mechanically Deboned Meat, Poultry, and Fish (p. 65)
• Hot-Boned Meats (p. 66)
• Organ and Variety Meats (p. 67)
• Microbial Spoilage of Fresh Red Meats (p. 68)
• Spoilage of Fresh Livers (p. 76)
• Incidence/Prevalence of Microorganisms in Fresh Poultry (p. 77)
• Microbial Spoilage of Poultry (p. 78)
• Carcass Sanitizing/Washing (p. 81)
• 5 Processed Meats (p. 87)
• Curing (p. 87)
• Smoking (p. 89)
• Sausage, Bacon, Bologna, and Related Products (p. 89)
• Bacon and Cured Hams (p. 91)
• Fermented Meat Products (p. 93)
• 6 Seafoods (p. 101)
• Microbiological Quality of Various Fresh and Frozen Products (p. 101)
• Fermented Fish Products (p. 104)
• Spoilage of Fish and Shellfish (p. 105)
• 7 Fermentation and Fermented Dairy Products (p. 113)
• Fermentation (p. 113)
• Background (p. 113)
• Defined and Characterized (p. 114)
• The Lactic Acid Bacteria (p. 114)
• Metabolic Pathways and Molar Growth Yields (p. 118)
• Dairy Products (p. 119)
• Milk Biota (p. 119)
• Starter Cultures, Products (p. 120)
• Cheeses (p. 123)
• Apparent Health Benefits of Fermented Milks (p. 124)
• Lactose Intolerance (p. 126)
• Cholesterol (p. 126)
• Anticancer Effects (p. 127)
• Probiotics (p. 128)
• Diseases Caused by Lactic Acid Bacteria (p. 128)
• 8 Fruit and Vegetable Products: Whole, Fresh-Cut, and Fermented (p. 131)
• Fresh and Frozen Vegetables (p. 131)
• Spoilage (p. 132)
• Spoilage of Fruits (p. 141)
• Fresh-Cut Produce (p. 141)
• Microbial Load (p. 143)
• Pathogens (p. 144)
• Fermented Products (p. 146)
• Breads (p. 146)
• Olives, Pickles, and Sauerkraut (p. 146)
• Beer, Ale, Wines, Cider, and Distilled Spirits (p. 149)
• Miscellaneous Fermented Products (p. 154)
• 9 Miscellaneous Food Products (p. 163)
• Delicatessen and Related Foods (p. 163)
• Eggs (p. 164)
• Mayonnaise and Salad Dressing (p. 167)
• Cereals, Flour, and Dough Products (p. 168)
• Bakery Products (p. 168)
• Frozen Meat Pies (p. 168)
• Sugar, Candies, and Spices (p. 169)
• Nutmeats (p. 169)
• Dehydrated Foods (p. 170)
• Enteral Nutrient Solutions (Medical Foods) (p. 171)
• Single-Cell Protein (p. 171)
• Rationale for SCP Production (p. 171)
• Organisms and Fermentation Substrates (p. 172)
• SCP Products (p. 172)
• Nutrition and Safety of SCP (p. 173)
• Part IV Determining Microorganisms and/or Their Products in Foods (p. 177)
• 10 Culture, Microscopic, and Sampling Methods (p. 179)
• Conventional Standard Plate Count (p. 179)
• Homogenization of Food Samples (p. 180)
• The Spiral Plater (p. 181)
• Membrane Filters (p. 182)
• Direct Epifluorescent Filter Technique (p. 183)
• Microcolony-DEFT (p. 183)
• Hydrophobic Grid Membrane Filter (p. 183)
• Microscope Colony Counts (p. 184)
• Agar Droplets (p. 184)
• Dry Film and Related Methods (p. 185)
• Most Probable Numbers (p. 186)
• Dye Reduction (p. 186)
• Roll Tubes (p. 187)
• Direct Microscopic Count (p. 187)
• Microbiological Examination of Surfaces (p. 188)
• Swab/Swab-Rinse Methods (p. 188)
• Contact Plate (p. 189)
• Agar Syringe/"Agar Sausage" Methods (p. 189)
• Other Surface Methods (p. 190)
• Metabolically Injured Organisms (p. 190)
• Recovery/Repair (p. 192)
• Mechanism (p. 194)
• Viable but Nonculturable Organisms (p. 194)
• 11 Physical, Chemical, Molecular, and Immunological Methods (p. 201)
• Physical Methods (p. 201)
• Impedance and Related (p. 201)
• Microcalorimetry (p. 204)
• Flow Cytometry (p. 205)
• Chemical Methods (p. 206)
• Thermostable Nuclease (p. 206)
• Limulus Lysate for Endotoxins (p. 207)
• Adenosine Triphosphate Measurement (p. 209)
• Radiometry (p. 211)
• Fluorogenic and Chromogenic Substrates (p. 211)
• Lux Gene Luminescence (p. 213)
• Ice Nucleation Assay (p. 214)
• Methods for Characterizing and Fingerprinting Foodborne Organisms (p. 214)
• Serotyping (p. 214)
• Bacteriophage Typing (p. 215)
• Nucleic Acid (DNA) Probes (p. 216)
• DNA Amplification (Polymerase Chain Reaction) (p. 218)
• Multilocus Enzyme Electrophoresis Typing (p. 219)
• Restriction Enzyme Analysis (p. 219)
• Random Amplification of Polymorphic DNA (p. 220)
• Pulsed Field Gel Electrophoresis (p. 220)
• Restriction Fragment Length Polymorphism (p. 221)
• Ribotyping (p. 221)
• Immunological Methods (p. 221)
• Fluorescent Antibody (p. 221)
• Enrichment Serology (p. 222)
• Salmonella 1-2 Test (p. 222)
• Radioimmunoassay (p. 223)
• ELISA (p. 223)
• Gel Diffusion (p. 226)
• Immunomagnetic Separation (p. 226)
• Hemagglutination (p. 227)
• 12 Bioassay and Related Methods (p. 237)
• Whole-Animal Assays (p. 237)
• Mouse Lethality (p. 237)
• Suckling (Infant) Mouse (p. 239)
• Rabbit and Mouse Diarrhea (p. 240)
• Monkey Feeding (p. 240)
• Kitten (Cat) Test (p. 241)
• Rabbit and Guinea Pig Skin Tests (p. 241)
• Sereny and Anton Tests (p. 241)
• Animal Models Requiring Surgical Procedures (p. 242)
• Ligated Loop Techniques (p. 242)
• The RITARD Model (p. 242)
• Cell Culture Systems (p. 243)
• Human Mucosal Cells (p. 243)
• Human Fetal Intestine (p. 245)
• Human Ileal and Intestinal Cells (p. 245)
• Guinea Pig Intestinal Cells (p. 245)
• HeLa Cells (p. 246)
• Chinese Hamster Ovary Cells (p. 246)
• Vero Cells (p. 246)
• Y-1 Adrenal Cell Assay (p. 247)
• Other Assays (p. 247)
• Part V Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria (p. 251)
• 13 Food Preservation with Chemicals (p. 253)
• Benzoic Acid and the Parabens (p. 253)
• Sorbic Acid (p. 255)
• The Propionates (p. 257)
• Sulfur Dioxide and Sulfites (p. 257)
• Nitrites and Nitrates (p. 258)
• Organisms Affected (p. 259)
• The Perigo Factor (p. 260)
• Interaction with Cure Ingredients and Other Factors (p. 260)
• Nitrosamines (p. 261)
• Nitrite-Sorbate and other Nitrite Combinations (p. 261)
• Mode of Action (p. 262)
• Summary of Nitrite Effects (p. 263)
• NaCl and Sugars (p. 264)
• Indirect Antimicrobials (p. 265)
• Antioxidants (p. 265)
• Flavoring Agents (p. 266)
• Spices and Essential Oils (p. 266)
• Medium-Chain Fatty Acids and Esters (p. 267)
• Acetic and Lactic Acids (p. 268)
• Antibiotics and Bacteriocins (p. 268)
• Nisin and Other Bacteriocins (p. 269)
• Monensin (p. 272)
• Natamycin (p. 272)
• Tetracyclines (p. 273)
• Subtilin (p. 273)
• Tylosin (p. 273)
• Antifungal Agents for Fruits (p. 274)
• Ethylene and Propylene Oxides (p. 274)
• Miscellaneous Chemical Preservatives (p. 275)
• 14 Food Preservation with Modified Atmospheres (p. 283)
• Definitions (p. 283)
• Hypobaric Storage (p. 283)
• Vacuum Packaging (p. 283)
• Modified Atmosphere Packaging (p. 284)
• Equilibrium-Modified Atmosphere (p. 285)
• Controlled-Atmosphere Packaging or Storage (p. 285)
• Primary Effects of CO[subscript 2] on Microorganisms (p. 286)
• Mode of Action (p. 286)
• Food Products (p. 288)
• Fresh and Processed Meats (p. 288)
• Poultry (p. 289)
• Seafoods (p. 289)
• The Safety of MAP Foods (p. 290)
• Clostridium botulinum (p. 290)
• Listeria monocytogenes (p. 291)
• Other Pathogens (p. 293)
• Spoilage of MAP and Vacuum-Packaged Meats (p. 293)
• Volatile Components of Vacuum-Packaged Meats and Poultry (p. 295)
• 15 Radiation Preservation of Foods and Nature of Microbial Radiation Resistance (p. 301)
• Characteristics of Radiations of Interest in Food Preservation (p. 301)
• Ultraviolet Light (p. 301)
• Beta Rays (p. 303)
• Gamma Rays (p. 303)
• X-Rays (p. 303)
• Microwaves (p. 303)
• Principles Underlying the Destruction of Microorganisms by Irradiation (p. 303)
• Types of Organisms (p. 303)
• Numbers of Organisms (p. 304)
• Composition of Suspending Menstrum (Food) (p. 304)
• Presence or Absence of Oxygen (p. 305)
• Physical State of Food (p. 305)
• Age of Organisms (p. 305)
• Processing of Foods for Irradiation (p. 305)
• Selection of Foods (p. 305)
• Cleaning of Foods (p. 305)
• Packing (p. 305)
• Blanching or Heat Treatment (p. 305)
• Application of Radiation (p. 305)
• Gamma Radiation (p. 306)
• Electron Beams/Accelerated Electrons (p. 306)
• Radappertization, Radicidation, and Radurization of Foods (p. 306)
• Definitions (p. 306)
• Radappertization (p. 307)
• Radicidation (p. 309)
• Radurization (p. 311)
• Legal Status of Food Irradiation (p. 312)
• Effect of Irradiation on Food Quality (p. 313)
• Storage Stability of Irradiated Foods (p. 315)
• Nature of Radiation Resistance of Microorganisms (p. 315)
• Biology of Extremely Resistant Species (p. 316)
• Apparent Mechanisms of Resistance (p. 317)
• 16 Low-Temperature Food Preservation and Characteristics of Psychrotrophic Microorganisms (p. 323)
• Definitions (p. 323)
• Temperature Growth Minima (p. 324)
• Preparation of Foods for Freezing (p. 324)
• Freezing of Foods and Freezing Effects (p. 325)
• Storage Stability of Frozen Foods (p. 327)
• Effect of Freezing on Microorganisms (p. 327)
• Effects of Thawing (p. 330)
• Some Characteristics of Psychrotrophs and Psychrophiles (p. 331)
• The Effect of Low Temperatures on Microbial Physiologic Mechanisms (p. 333)
• Nature of the Low Heat Resistance of Psychrotrophs (p. 336)
• 17 High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms (p. 341)
• Factors Affecting Heat Resistance in Microorganisms (p. 342)
• Water (p. 342)
• Fat (p. 343)
• Salts (p. 343)
• Carbohydrates (p. 343)
• pH (p. 343)
• Proteins and Other Substances (p. 344)
• Numbers of Organisms (p. 345)
• Age of Organisms (p. 346)
• Growth Temperature (p. 346)
• Inhibitory Compounds (p. 346)
• Time and Temperature (p. 346)
• Effect of Ultrasonics (p. 346)
• Relative Heat Resistance of Microorganisms (p. 346)
• Spore Resistance (p. 348)
• Thermal Destruction of Microorganisms (p. 348)
• Thermal Death Time (p. 348)
• D Value (p. 348)
• z Value (p. 350)
• F Value (p. 350)
• Thermal Death Time Curve (p. 350)
• 12-D Concept (p. 351)
• Some Characteristics of Thermophiles (p. 351)
• Enzymes (p. 351)
• Ribosomes (p. 354)
• Flagella (p. 354)
• Other Aspects of Thermophilic Microorganisms (p. 354)
• Nutrient Requirements (p. 354)
• Oxygen Tension (p. 354)
• Cellular Lipids (p. 354)
• Cellular Membranes (p. 356)
• Effect of Temperature (p. 356)
• Genetics (p. 356)
• Canned Food Spoilage (p. 356)
• Low Acid (p. 357)
• Acid (p. 357)
• High Acid (p. 357)
• 18 Preservation of Foods by Drying (p. 363)
• Preparation and Drying of Low-Moisture Foods (p. 363)
• Effect of Drying on Microorganisms (p. 364)
• Storage Stability of Dried Foods (p. 366)
• Intermediate-Moisture Foods (p. 367)
• Preparation of IMF (p. 367)
• Microbial Aspects of IMF (p. 369)
• Storage Stability of IMF (p. 371)
• IMF and Glass Transition (p. 373)
• 19 Other Food Preservation Methods (p. 375)
• High-Pressure Processing (p. 375)
• Some Principles and Effects of HHP on Foods and Organisms (p. 376)
• Effects of HHP on Specific Foodborne Organisms (p. 377)
• Pulsed Electric Fields (p. 379)
• Aseptic Packaging (p. 380)
• Manothermosonication (Thermoultrasonication) (p. 381)
• Part VI Indicators of Food Safety and Quality, Principles of Quality Control, and Microbial Criteria (p. 385)
• 20 Indicators of Food Microbial Quality and Safety (p. 387)
• Indicators of Product Quality (p. 387)
• Indicators of Food Safety (p. 388)
• Coliforms (p. 390)
• Enterococci (p. 395)
• Bifidobacteria (p. 398)
• Coliphages (p. 399)
• The Possible Overuse of Fecal Indicator Organisms (p. 401)
• Predictive Microbiology/Microbial Modeling (p. 402)
• 21 The HACCP System and Food Safety (p. 407)
• Hazard Analysis Critical Control Point System (p. 407)
• Prerequisite Programs (p. 408)
• Definitions (p. 408)
• HACCP Principles (p. 409)
• Some Limitations of HACCP (p. 414)
• Microbiological Criteria (p. 415)
• Definitions (p. 415)
• Sampling Plans (p. 415)
• Microbiological Criteria and Food Safety (p. 417)
• Microbiological Criteria for Various Products (p. 417)
• Other Criteria/Guidelines (p. 420)
• Part VII Foodborne Disease (p. 423)
• 22 Introduction to Foodborne Pathogens (p. 425)
• Introduction (p. 425)
• The Fecal-Oral Transmission of Foodborne Pathogens (p. 425)
• Host Invasion (p. 425)
• "Universal" Requirements (p. 425)
• Attachment Sites (p. 427)
• Sigma Factors and the Acid Tolerance Response (p. 427)
• Pathogenesis (p. 428)
• Gram-Positive Bacteria (p. 428)
• Gram-Negative Bacteria (p. 431)
• Summary (p. 434)
• 23 Staphylococcal Gastroenteritis (p. 441)
• Species of Concern in Foods (p. 441)
• Habitat and Distribution (p. 443)
• Incidence in Foods (p. 443)
• Nutritional Requirements for Growth (p. 444)
• Temperature Growth Range (p. 444)
• Effect of Salts and Other Chemicals (p. 444)
• Effect of pH, Water Activity, and Other Parameters (p. 444)
• NaCl and pH (p. 445)
• pH, a[subscript w], and Temperature (p. 445)
• NaNO[subscript 2], Eh, pH, and Temperature of Growth (p. 445)
• Staphylococcal Enterotoxins: Types and Incidence (p. 445)
• Chemical and Physical Properties (p. 448)
• Production (p. 450)
• Mode of Action (p. 453)
• The Gastroenteritis Syndrome (p. 453)
• Incidence and Vehicle Foods (p. 454)
• Ecology of S. aureus Growth (p. 454)
• Prevention of Staphylococcal and Other Food-Poisoning Syndromes (p. 455)
• 24 Food Poisoning Caused by Gram-Positive Sporeforming Bacteria (p. 461)
• Clostridium perfringens Food Poisoning (p. 461)
• Distribution of C. perfringens (p. 461)
• Characteristics of the Organism (p. 462)
• The Enterotoxin (p. 463)
• Vehicle Foods and Symptoms (p. 465)
• Prevention (p. 466)
• Botulism (p. 466)
• Distribution of C. botulinum (p. 467)
• Growth of C. botulinum Strains (p. 469)
• Ecology of C. Botulinum Growth (p. 471)
• Concerns for Sous Vide and Related Food Products (p. 472)
• Nature of the Botulinal Neurotoxins (p. 473)
• The Adult Botulism Syndrome: Incidence and Vehicle Foods (p. 474)
• Infant Botulism (p. 476)
• Bacillus Cereus Gastroenteritis (p. 477)
• B. cereus Toxins (p. 477)
• Diarrheal Syndrome (p. 479)
• Emetic Syndrome (p. 479)
• 25 Foodborne Listeriosis (p. 485)
• Taxonomy of Listeria (p. 485)
• Serotypes (p. 488)
• Subspecies Typing (p. 488)
• Growth (p. 488)
• Effect of pH (p. 489)
• Combined Effect of pH and NaCl (p. 489)
• Effect of Temperature (p. 490)
• Effect of a[subscript w] (p. 491)
• Distribution (p. 492)
• The Environment (p. 492)
• Foods and Humans (p. 492)
• Prevalence (p. 494)
• Thermal Properties (p. 494)
• Dairy Products (p. 494)
• Nondairy Products (p. 495)
• Effect of Sublethal Heating on Thermotolerance (p. 496)
• Virulence Properties (p. 497)
• Listeriolysin O and Ivanolysin O (p. 497)
• Intracellular Invansion (p. 497)
• Monocytosis-Producing Activity (p. 498)
• Sphingomyelinase (p. 498)
• Animal Models and Infectious Dose (p. 498)
• Incidence and Nature of the Listeriosis Syndromes (p. 500)
• Incidence (p. 500)
• Source of Pathogens (p. 500)
• Syndromes (p. 502)
• Resistance to Listeriosis (p. 502)
• Persistence of L. monocytogenes in Foods (p. 503)
• Regulatory Status of L. Monocytogenes in Foods (p. 504)
• 26 Foodborne Gastroenteritis Caused by Salmonella and Shigella (p. 511)
• Salmonellosis (p. 511)
• Serotyping of Salmonella (p. 512)
• Distribution (p. 513)
• Growth and Destruction of Salmonellae (p. 514)
• The Salmonella Food-Poisoning Syndrome (p. 519)
• Salmonella Virulence Properties (p. 519)
• Incidence and Vehicle Foods (p. 519)
• Prevention and Control of Salmonellosis (p. 522)
• Competitive Exclusion to Reduce Salmonellae Carriage in Poultry (p. 523)
• Shigellosis (p. 525)
• Foodborne Cases (p. 525)
• Virulence Properties (p. 528)
• 27 Foodborne Gastroenteritis Caused by Escherichia coli (p. 531)
• Serological Classification (p. 531)
• The Recognized Virulence Groups (p. 531)
• Enteroaggregative E. coli (p. 531)
• Enterohemorrhagic E. coli (p. 532)
• Enteroinvasive E. coli (p. 540)
• Enteropathogenic E. coli (p. 540)
• Enterotoxigenic E. coli (p. 541)
• Prevention (p. 543)
• Travelers' Diarrhea (p. 543)
• 28 Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species (p. 549)
• Vibriosis (Vibrio parahaemolyticus) (p. 549)
• Growth Conditions (p. 549)
• Virulence Properties (p. 550)
• Gastroenteritis Syndrome and Vehicle Foods (p. 552)
• Other Vibrios (p. 552)
• Vibrio cholerae (p. 552)
• Vibrio vulnificus (p. 554)
• Vibrio alginolyticus and V. hollisae (p. 555)
• Yersiniosis (Yersinia enterocolitica) (p. 556)
• Growth Requirements (p. 556)
• Distribution (p. 557)
• Serovars and Biovars (p. 557)
• Virulence Factors (p. 558)
• Incidence of Y. enterocolitica in Foods (p. 559)
• Gastroenteritis Syndrome and Incidence (p. 559)
• Campylobacteriosis (Campylobacter jejuni) (p. 560)
• Distribution (p. 560)
• Virulence Properties (p. 561)
• Enteritis Syndrome and Prevalence (p. 562)
• Prevention (p. 563)
• 29 Foodborne Animal Parasites (p. 569)
• Protozoa (p. 569)
• Giardiasis (p. 570)
• Amebiasis (p. 571)
• Toxoplasmosis (p. 572)
• Sarcocystosis (p. 575)
• Cryptosporidiosis (p. 576)
• Cyclosporiasis (p. 578)
• Flatworms (p. 579)
• Fascioliasis (p. 579)
• Fasciolopsiasis (p. 580)
• Paragonimiasis (p. 580)
• Clonorchiasis (p. 580)
• Diphyllobothriasis (p. 581)
• Cysticercosis/Taeniasis (p. 582)
• Roundworms (p. 584)
• Trichinosis (p. 584)
• Anisakiasis (p. 588)
• 30 Mycotoxins (p. 595)
• Aflatoxins (p. 595)
• Alternaria Toxins (p. 600)
• Citrinin (p. 600)
• Ochratoxins (p. 601)
• Patulin (p. 601)
• Penicillic Acid (p. 602)
• Sterigmatocystin (p. 602)
• Fumonisins (p. 602)
• Sambutoxin (p. 605)
• Zearalenone (p. 606)
• Control of Production (p. 606)
• 31 Viruses and Some Other Proven and Suspected Foodborne Biohazards (p. 611)
• Viruses (p. 611)
• Incidence in Foods and the Environment (p. 612)
• Destruction in Foods (p. 613)
• Hepatitis A Virus (p. 613)
• Norwalk and Related Viruses (p. 614)
• Rotaviruses (p. 615)
• Bacteria and Prions (p. 616)
• Histamine-Associated (Scombroid) Poisoning (p. 616)
• Aeromonas (p. 617)
• Plesiomonas (p. 618)
• Bacteroides fragilis (p. 619)
• Erysipelothrix rhusiopathiae (p. 620)
• Klebsiella pneumoniae (p. 620)
• Streptococcus iniae (p. 620)
• Prion Diseases (p. 620)
• Toxigenic Phytoplanktons (p. 622)
• Paralytic Shellfish Poisoning (p. 622)
• Ciguatera Poisoning (p. 622)
• Domoic Acid (p. 623)
• Pfiesteria piscicida (p. 623)
• Appendix A Relationships of Common Foodborne Genera of Gram-Negative Bacteria (p. 629)
• Appendix B Relationship of Common Foodborne Genera of Gram-Positive Bacteria (p. 631)
• Appendix C Biofilms (p. 633)
• Appendix D Grouping of the Gram-Negative Asporogenous Rods, Polar-Flagellate, Oxidase Positive, and Not Sensitive to 2.5 IU Penicillin, on the Results of Four Other Tests (p. 635)
• Index (p. 637)

Author notes provided by Syndetics