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<p>Contributors</p> <p>Preface</p> <p>Editors</p> <p><b>I. Factors of Special Significance to Food Microbiology</b></p> <p>1. Behavior of Microorganisms in Food: Growth, Survival, and Death<br /><i>Ahmed E. Yousef and Ahmed G. Abdelhamid</i></p> <p>2. Spores and Their Significance<br /><i>Peter Setlow and Eric A. Johnson</i></p> <p>3. Microbiological Criteria and Indicator Microorganisms<br /><i>Leon G. M. Gorris and Jean-Louis Cordier</i></p> <p>4. Stress Responses in Foodborne Bacteria<br /><i>Francisco Diez-Gonzalez</i></p> <p><b>II. Microbial Spoilage and Public Health Concerns</b></p> <p>5. Milk and Dairy Products<br /><i>Zhengyao Xue and Maria L. Marco</i></p> <p>6. Meat and Poultry<br /><i>Manpreet Singh and Harshavardhan Thippareddi</i></p> <p>7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains<br /><i>Marilyn C. Erickson</i></p> <p><b>III. Foodborne Pathogenic Bacteria</b></p> <p>8. Epidemiology of Foodborne Illnesses<br /><i>Craig W. Hedberg</i></p> <p>9. Salmonella<br /><i>April M. Lewis, Melanie C. Melendrez, and Ryan C. Fink</i></p> <p>10. Eleven Campylobacter Specie<br /><i>Ihab Habib, Lieven De Zutter, and Mieke Uyttendaele</i></p> <p>11. Shiga Toxin-Producing Escherichia coli<br /><i>Narjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle</i></p> <p>12. Shigella<br /><i>Christina S. Faherty and Keith A. Lampel</i></p> <p>13. Vibrio Species<br /><i>Daniela Ceccarelli, Carmen Amaro, Jesus L. Romalde, Elisabetta Suffredini, and Luigi Vezzulli</i></p> <p>14. Cronobacter Species<br /><i>Ben D. Tall, Gopal Gopinath, Jayanthi Gangiredla, Isha R. Patel, Séamus Fanning, and Angelika Lehner</i></p> <p>15. Aeromonas<br /><i>Troy Skwor and Stanislava Kralova</i></p> <p>16. Yersinia enterocolitica<br /><i>Dike O. Ukuku and Mohammad Latiful Bari</i></p> <p>17.  Listeria<br /><i>Elliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker</i></p> <p>18. Clostridium botulinum<br /><i>Eric A. Johnson</i></p> <p>19. Clostridium perfringens<br /><i>Santos Garcia, Jorge E. Vidal, Norma Heredia, and Vijay K. Juneja</i></p> <p>20. Bacillus cereus<br /><i>Toril Lindbäck and Per Einar Granum</i></p> <p>21. Staphylococcus aureus<br /><i>Joo Youn Park and Keun Seok Seo</i></p> <p><b>IV. Nonbacterial Pathogens/Toxins</b></p> <p>22. Mycotoxins<br /><i>Marta H. Taniwaki and John I. Pitt</i></p> <p>23. Foodborne Viral Pathogens<br /><i>Kristen E. Gibson, Doris H. D'souza, And Aron J. Hall</i></p> <p>24. Helminths in Meat<br /><i>Dante S. Zarlenga and H. Ray Gamble</i></p> <p>25. Protozoan Parasites<br /><i>Ynes R. Ortega</i></p> <p><b>V. Preservatives and Preservation Methods</b></p> <p>26. Novel Physical Methods for Food Preservation<br /><i>Luis J. Bastarrachea and Rohan V. Tikekar</i></p> <p>27. Chemical Preservatives and Natural Food Antimicrobials<br /><i>T. Matthew Taylor, Sadhana Ravishankar, Kanika Bhargava, and Vijay K. Juneja</i></p> <p>28. Biological Control of Food-Challenging Microorganisms<br /><i>Richard Weeks and Michael Leonidas Chikindas</i></p> <p>29. Bacteriophages for Biological Control of Foodborne Pathogens<br /><i>Yilmaz Emre Gencay and Lone Brøndsted</i></p> <p><b>VI. Fermentations and Beneficial Microbes</b></p> <p>30. Starter Cultures<br /><i>Jennifer Mahoney, Olivia Mcauliffe, Paul D. Cotter, and Gerald F. Fitzgerald</i></p> <p>31. Diet, Health, and the Gut Microbiota<br /><i>Cian J. Hill, Francesca De Filippis, and Ian B. Jeffery</i></p> <p>32. Probiotics and Prebiotics<br /><i>Mary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer</i></p> <p>33. Fermented Foods<br /><i>Michael Gänzle</i></p> <p><b>VII. Current Issues and Advances in Food Microbiology   </b></p> <p>34. Antimicrobial Resistance, Gut Microbiota, and Health<br /><i>Hua Wang, Yang Zhou, and Lu Zhang</i></p> <p>35. Genomics of Foodborne Microorganisms<br /><i>Caitriona M. Guinane, Calum Walsh, and Paul D. Cotter</i></p> <p>36. Metagenomics of Meat and Poultry<br /><i>Margaret D. Weinroth, Noelle R. Noyes, Paul M. Morley, and Keith E. Belk</i></p> <p>37. Food Microbiomes: A New Paradigm for Food and Food Ecology<br /><i>Andrea R. Ottesen and Padmini Ramachandran</i></p> <p>38. Molecular Source Tracking and Molecular Subtyping<br /><i>Peter Gerner-Smidt, Eija Trees, Heather Carleton, Lee Katz, Henk Den Bakker, and Xiangyu Deng</i></p> <p>39. Predictive Microbiology and Microbial Risk Assessment<br /><i>Abani K. Pradhan, Abhinav Mishra, and Hao Pang</i></p> <p>40. Food Safety Management Systems<br /><i>Kelly Stevens and Scott Hood</i></p> <p>41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations<br /><i>Marilyn C. Erickson and Mussie Y. Habteselassie</i></p> <p>42. Relevance of Food Microbiology Issues to Current Trends (2008–2018) in Food Production and Imported Foods<br /><i>Marilyn C. Erickson and Michael P. Doyle</i></p> <p>Index</p>

<p><b>Food Microbiology</b> <p>Fifth Edition <p>Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. <p>Sections in this valuable reference cover material of special significance to food microbiology such as: <ul> <li>stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms</li> <li>commodity-oriented discussion of types of microbial food spoilage and approaches for their control</li> <li>the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques</li> <li>state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens</li> <li>beneficial microbes used in food fermentations and to promote human and animal health</li> <li>updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment</li> </ul> <p>This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

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