Resumen:
The 5th edition of Food Microbiology: Fundamentals and Frontiers (FMFF) addresses theses and many more topics focused on the microbes associated with foods. Those chapters that have long been fundamental to the field of food microbiology have been update with new research findings and related information, and new chapters on recent topics in food microbiology have been included. Since its introduction in 1997, the purposeof FMFF has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Hence, for most chapters, there is only a minimal review of the basic principles and techniques of food microbioly, as this book is written at a level that presumes a general background in microbiology and biochemestry that is needed to understand the principles of food microbiology at a basic scientific level.
Th book is composed of seven primary sections that addess major areas of the field based on the roles that microorganisms play in the production, preservation, safety, and quality of foods. The first section, " Factors of Special Significance to Food Microbiology", addresses the growth, survival and inactivation characteristics of foodborne microbes, the significance of spore-forming microbes in foods, proper use of microbiological criteria and indicator microorganismos, and the importance of stress response mechanisms in microbes that enable them to persist in foods under adverses conditions. The second section, "Microbial Spoilage and Public Health Concerns," focuses on the quality and safety issues associated with three primary food groups, i.e, dairy, meats and produce. These commodity-oriented chapters address the types of microbial spoilage associated with foods and innovative approeches for prevention and control. In addition, the types of harmful microbes that have been asociated with these commodities and their adverse consequences on public health are described.
The book' s third and fourth sections, "Foodborne Pathogenic Bacteria" and "nonbacterial Pathogens and Toxins", cover the major harmful microbial agents associated with foods. Each chapter addresses the diseases caused by each agent, its epidemiology and etiology, the virulence determinants of pathogens, and control measures to prevent foodborne illnesses. Considerable molecular information regarding virulence and toxicity has been added to the pathogenic bacteria section, as has new information on control measures to reduce contamination along the food chain.
The fifth section, "Preservatives and Preservation Methods," provides state-of-the-science information on the three approaches to preserve foods, namely physical, chemical, and biological methods. With special interest by consumers and the food industry in reducing the use of manufactured chemicals in foods, the chemical chapter includes coverage of natural antimicrobials that may be applicable to foods. In addition, a chapter on bacteriophages, wich is another "natural" approach to controlling foodborne pathogens, has been added ti this section. Each chapter addresses traditional and emerging preservation techniques including their mechanisms of microbial inactivation or suppression.
The sixth section, "Fermentations and Beneficial Microbes," adresses microbes," addresses microbes and microbial substrates and end products that promote human health. Studies of the human intestinal microbiome have revealed exciting information regarding the significance of diet to the gut microbiota and the effects of these microbes on health. This is openning new avenues to defining approaches for more healthy eating. In addition, major advances have been made to perfect the use and control of microbes used as starter cultures to produces fermented foods such as cheese and sausages. This section covers theses topics and more.
The final section, "Current Issues and Advances in Food Microbiology," covers a variety of "front and center" topics of special interest to food microbiologist. These include antimicrobial resistance and its relationship to gut microbes human health; the application of genomics and metagenomics to food microbiology; the influence of food production enviroments on food microbiomes; the use of whole-genome sequencing in moelcular source tracking of fooborne illness outbreaks and molecular subtyping of foodborne pathogens; advances in the application of predictive microbiology and risk assesment models for food safety; modern food management systems in the food industry that are used to mitigate contamination by undesiderable microbes; the microbiological constraints for the use of reclaimed and reconditioned water in food production and processing operations; and the relevance of food microbiology issues to current trends in food production and imported foods. These chapters provide scientific and technical insights that not otherwise be readily available in one covenient source.

Contenido:
I. FACTORS OF SPECIAL SIGNIFICANCE TO FOOD MICROBIOLOGY
1. Behavior of Microorganisms in Food: Growth, Survival, and Death
2. Spores and Their Significance
3. Microbiological Criteria and Indicator Microorganisms
4. Stress Responses in Foodborne Bacteria
II. MICROBIAL SPOILAGE AND PUBLIC HEALTH CONCERNS
5. Milk and Dairy Products
6. Meat and Poultry
7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains
III. FOODBORNE PATHOGENIC BACTERIA
8. Epidemiology of Foodborne Illness
9. Salmonella
10. Eleven Campylobacter Species
11. Shiga Toxin-Producing Escherichia coli
12. Shigella
13. Vibrio Species
14. Cronobacter
15. Aeromonas
16. Yersinia enterocolitica
17. Listeria
18. Clostridium botulinum
19. Clostrodium perfringens
20. Bacillus cereus
21. Staphylococcus aureus
IV. NONBACTERIAL PATHOGENS AND TOXINS
22. Mycotoxins
23. Foodborne Viral Pathogens
24. Helminths in Meat
25. Protozoan Parasites
V. PRESERVATIVES AND PRESERVATION METHODS
26. Novel Physical Methods for Food Preservation
27. Chemical Preservatives and Natural Food Antimicrobials
28. Biological Control of Food-Challenging Microorganims
29. Bacteriophages for Biological Control of Foodborne Pathogens
VI. FERMENTATIONS AND BENEFICIAL MICROBES
30. Starter Cultures
31. Diet, Health, and the Gut Microbiota
32. Probiotics and Prebiotics
33. Fermented Foods
VII. CURRENT ISSUES AND ADVANCES IN FOOD MICROBIOLOGY
34. Antimicrobial Resistance, Gut Microbiota, and Health
35. Genomics of Foodborne Microorganisms
36. Metagenomics of Meat and Poultry
37. Food Microbiomes: A new Paradigm for Food and Food Ecology
38. Molecular Source Tracking and and Molecular Subtyping
39. Predictive Microbiology and Microbial Risk Assesment
40. Food Safety Management Systems
41. Microbiological Constraints for Used of Reclaimed and Reconditioned Water in Food Production and Processing Operations
42. Relevance of Food Microbiology Issues to Current Trends

Incluye bibliografía

Índice: p. 1073-1093