FOOD MICROBIOLOGY: FUNDAMENTALS AND FRONTIERS. 5TH EDITION

• Part 1: 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
• Part 2: 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
• Part 3: Foodborne Pathogenic Bacteria
8. Epidemiology of Foodborne Illnesses
9. Salmonella
10. Eleven Campylobacter Species
11. Shiga Toxin-Producing Escherichia coli
12. Shigella
13. Vibrio Species
14. Cronobacter Species
15. Aeromonas
16. Yersinia enterocolitica
17. Listeria
18. Clostridium botulinum
19. Clostridium perfringens
20. Bacillus cereus
21. Staphylococcus aureus
• Part 4: Nonbacterial Pathogens/Toxins
22. Mycotoxins
23. Foodborne Viral Pathogens
24. Helminths in Meat
25. Protozoan Parasites
• Part 5: Preservatives and Preservation Methods
26. Novel Physical Methods for Food Preservation
27. Chemical Preservatives and Natural Food Antimicrobials
28. Biological Control of Food-Challenging Microorganisms
29. Bacteriophages for Biological Control of Foodborne Pathogens
• Part 6: Fermentations and Beneficial Microbes
30. Starter Cultures
31. Diet, Health, and the Gut Microbiota
32. Probiotics and Prebiotics
33. Fermented Foods
• Part 7: 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 Molecular Subtyping
39. Predictive Microbiology and Microbial Risk Assessment
40. Food Safety Management Systems
41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations
42. Relevance of Food Microbiology Issues to Current Trends (2008–2018) in Food Production and Imported Foods

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.
This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.