Food Microbiology: Fundamentals and Frontiers

1072 Pages·2007·75.496 MB·English

by  Michael P. Doyle, Larry R. Beuchat

SAN FRANCIS' UBLIC LIBRARY
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JUL 1 4 2008
Page 187: The footnote at the bottom of
column 1 is incorrect. It should acknowledge
Jean-Yves D’Aoust, John Maurer, and
J. Stan Bailey as authors of ‘Salmonella
Species’ in the second edition of Food
Microbiology: Fundamentals and Frontiers.
The publisher regrets making this error.
Digitized by the Internet Archive
in 2020 with funding from
Kahle/Austin Foundation
https://archive.org/details/foodmicrobiology0000unse_v2j8
Food Microbiology
FUNDAMENTALS AND FRONTIERS
Third Edition
3 1223 08140 2985
Food
Microbiology
FUNDAMENTALS AND FRONTIERS
Third Edition
EDITED BY
Michael P. Doyle and Larry R. Beuchat
Center for Food Safety, The University of Georgia, Griffin, GA 30223-1797
ASM
PRESS WASHINGTON, D.C.
Cover images: Fusarium graminearum macroconidia (courtesy Lloyd B. Bullerman,
University of Nebraska, Lincoln); Norwalk virus (courtesy C. Biichen-Osmond,
ICTVdB Management, Columbia University, http://www.ncbi.nlm.nih.gov/ICTYdb/
ICTVdB/OO.012.htm); Giardia lamblia (courtesy Jeffrey M. Farber, Health Canada,
Ottawa); Campylobacter jejuni biofilm on stainless steel (courtesy John Austin and Greg
Sanders, Bureau of Microbial Hazards, Health Canada, Ottawa); background, Listeria
monocytogenes biofilm on glass, stained with fluorescent wheat germ agglutinin (courtesy
John Austin and Greg Sanders).
Copyright © 2007 ASM Press
American Society for Microbiology
1752 N Street, N.W.
Washington, DC 20036-2804
Library of Congress Cataloging-in-Publication Data
Food microbiology : fundamentals and frontiers / editors, Michael P.
Doyle and Larry R. Beuchat.—3rd ed.
p. ; cm.
Includes bibliographical references and index.
ISBN-13: 978-1-55581-407-6
ISBN-10: 1-55581-407-7
1. Food—Microbiology. I. Doyle, Michael P. II. Beuchat, Larry R.
[DNLM: 1. Food Microbiology. QW 85 F6855 2007]
QR115.F654 2007
664.001'579—dc22
2006033548
All Rights Reserved
Printed in the United States of America
10 987654321
Address editorial correspondence to: ASM Press, 1752 N St., N.W., Washington, DC
20036-2904, U.S.A.
Send orders to: ASM Press, P.O. Box 605, Herndon, VA 20172, U.S.A.
Phone: [phone]
Fax: [phone]
Email: [email protected]
Online: estore.asm.org
Contents
Contributors ix
Preface xvii
I. Factors of Special Significance to Food Microbiology
1. Growth, Survival, and Death of Microbes in Foods 3
Thomas J. Montville and Karl R. Matthews
2. Antimicrobial Resistance 23
Jennifer Cleveland McEntire and Thomas J. Montville
3. Spores and Their Significance 35
Peter Setlow and Eric A. Johnson
4. Indicator Microorganisms and Microbiological Criteria 69
Merle D. Pierson, Don L. Zink, and L. Michele Smoot
5. Biosecurity: Food Protection and Defense 87
Shaun P. Kennedy and Frank F. Busta
II. Microbial Spoilage and Public Health Concerns
6. Meat, Poultry, and Seafood 105
George-John E. Nychas, Douglas L. Marshall, and
John N. Sofos
7. Milk and Dairy Products 141
Joseph F. Frank
Contents
VI
8. Fruits and Vegetables 157
Frederic Carlin
9. Nuts and Cereals 171
Michelle D. Danyluk, Linda J. FIarris, and
William FI. Sperber
III. Foodbome Pathogenic Bacteria
10. Salmonella Species 187
Jean-Yves D’Aoust and John Maurer
11. Campylobacter jejuni 237
Irving Nachamkin
12. Enterohemorrhagic Escherichia coli 249
JlANGHONG MeNG, MlCHAEL P. DOYLE, TONG ZHAO,
and Shaohua Zhao
13. Enterobacter sakazakii 271
Franco J. Pagotto, Raquel F. Lenati,
and Jeffrey M. Farber
14. Yersinia enterocolitica 293
Roy M. Robins-Browne
15. Shigella Species 323
Keith A. Lampel and Anthony T. Maurelli
16. Vibrio Species 343
James D. Oliver and James B. Kaper
17. Aeromonas and Plesiomonas Species 381
Cristi L. Galindo and Ashok K. Chopra
18. Clostridium botulinum 401
Eric A. Johnson
19. Clostridium perfringens 423
Bruce A. McClane
20. Bacillus cereus 445
Per Einar Granum
21. Eisteria monocytogenes 457
Bala Swaminathan, Didier Cabanes, Wei Zhang,
AND PASCALE COSSART
22. Staphylococcus aureus 493
Keun Seok Seo and Gregory A. Bohach
23. Epidemiology of Foodborne Diseases 519
Craig W. Hedberg