Modern food microbiology / James M. Jay.
Material type: TextSeries: Aspen food science text seriesPublication details: Gaithersburg, Md : Aspen Publishers, 2000.Edition: 6th edDescription: xvi, 679 p. : ill. ; 26 cmISBN:- 083421671X
- 664.001579 JAY
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Standard Loan | Moylish Library Main Collection | 664.001579 JAY (Browse shelf(Opens below)) | 1 | Available | 39002000384926 | ||
Standard Loan | Moylish Library Main Collection | 664.001579 JAY (Browse shelf(Opens below)) | 2 | Available | 39002100301580 |
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.
Includes bibliographical references and index.
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)