vii
Contents
Preface to the Fifth Edition ..............................................................................................xxxv
Preface to the Fourth Edition........................................................................................ xxxvii
Preface to the Third Edition ........................................................................................... xxxix
Preface to the Second Edition .............................................................................................xli
Preface to the First Edition ...............................................................................................xliii
Authors ............................................................................................................................... xlv
SeCtion i intRoDUCtion to MiCRoBeS in FooDS
1 History and Development of Food Microbiology.........................................................3
Introduction ...................................................................................................................... 3
Discovery of Microorganisms ............................................................................................ 3
Where Are They Coming from? ......................................................................................... 4
What Are Their Functions? ................................................................................................ 4
Development of Early Food Microbiology (Before A.D. 1900) .......................................... 5
Food Microbiology: Current Status ................................................................................... 7
Food Fermentation/Probiotics .................................................................................. 7
Food Spoilage ........................................................................................................... 8
Foodborne Diseases .................................................................................................. 8
Miscellaneous ........................................................................................................... 8
Food Microbiology and Food Microbiologists ................................................................... 9
Conclusion ......................................................................................................................... 9
References .........................................................................................................................10
2 Characteristics of Predominant Microorganisms in Food .........................................11
Introduction .....................................................................................................................11
Classification of Microorganisms ..................................................................................... 12
Nomenclature ...................................................................................................................13
Morphology and Structure of Microorganisms in Foods ..................................................14
Yeasts and Molds .....................................................................................................14
Bacterial Cells ..........................................................................................................16
Viruses .....................................................................................................................18
Important Microorganisms in Food ..................................................................................18
Contents
Preface to the Fifth Edition ..............................................................................................xxxv
Preface to the Fourth Edition........................................................................................ xxxvii
Preface to the Third Edition ........................................................................................... xxxix
Preface to the Second Edition .............................................................................................xli
Preface to the First Edition ...............................................................................................xliii
Authors ............................................................................................................................... xlv
SeCtion i intRoDUCtion to MiCRoBeS in FooDS
1 History and Development of Food Microbiology.........................................................3
Introduction ...................................................................................................................... 3
Discovery of Microorganisms ............................................................................................ 3
Where Are They Coming from? ......................................................................................... 4
What Are Their Functions? ................................................................................................ 4
Development of Early Food Microbiology (Before A.D. 1900) .......................................... 5
Food Microbiology: Current Status ................................................................................... 7
Food Fermentation/Probiotics .................................................................................. 7
Food Spoilage ........................................................................................................... 8
Foodborne Diseases .................................................................................................. 8
Miscellaneous ........................................................................................................... 8
Food Microbiology and Food Microbiologists ................................................................... 9
Conclusion ......................................................................................................................... 9
References .........................................................................................................................10
2 Characteristics of Predominant Microorganisms in Food .........................................11
Introduction .....................................................................................................................11
Classification of Microorganisms ..................................................................................... 12
Nomenclature ...................................................................................................................13
Morphology and Structure of Microorganisms in Foods ..................................................14
Yeasts and Molds .....................................................................................................14
Bacterial Cells ..........................................................................................................16
Viruses .....................................................................................................................18
Important Microorganisms in Food ..................................................................................18