Fundamental Food Microbiology

Part I Introduction to Microbes in Foods: History and Development of Food Microbiology 1. History and Development of Food Microbiology 2. Characteristics of Predominant Microorganisms in Food 3. Sources of Microorganisms in Food 4. Microbiological Quality of Foods and Its Significance Part II Microbial Growth Response in the Food Environment: Microbial Growth and Predictive Modeling 5. Microbial Growth and Predictive Modeling 6. Factors Influencing Microbial Growth in Food 7. Microbial Attachments and Biofilm Formation 8. Microbial Metabolism of Food Components 9. Microbial Sporulation and Germination 10. Microbial Stress Response in the Food Environment Part III Beneficial Uses of Microorganisms in Food 11. Microorganisms Used in Food Fermentation 12. Genetics and Biochemistry of Beneficial Traits 13. Starter Cultures and Bacteriophages 14. Microbiology of Fermented Food Production 15.Intestinal Bacteria and Probiotics 16. Food Biopreservatives of Microbial Origin, Bacteriocin and Nanotechnology 17. Food Ingredients and Enzymes of Microbial Origin Part IV Microbial Food Spoilage 18. Important Factors in Microbial Food Spoilage 19. Spoilage of Specific Food Groups 20. Food Spoilage Bacteria in Refrigerated Foods 21. Food Spoilage by Microbial Enzymes 22. Indicators of Microbial Food Spoilage Part V Microbial Foodborne Diseases 23. Foodborne Diseases and Food Safety Regulations 24. Foodborne Intoxications 25. Foodborne Bacterial Infections 26. Foodborne Toxico-infection 27. Viruses, Parasites, Molds and Mycotoxins, and Fish and Shellfish Toxins 28. Indicators of Bacterial Pathogens Part VI Hazard Analysis Critical Control Points and Control of Microorganisms in Foods 29. Hazard Analysis Critical Control Points (HACCP) 30. Control by Cleaning, Sanitation and Disinfection 31. Control by Physical Removal 32. Control by Heat (Thermal Processing) 33. Control by Low Temperature (Refrigeration) 34. Control by Reduced Water Activity (Drying) 35. Control by Low pH and Organic Acids 36. Control by Modified Atmosphere (or Reducing O-R Potential) 37. Control by Antimicrobial Preservatives and Bacteriophages 38. Control of Microbes by Irradiation 39. Control of Microbes by Novel Processing Technologies and Hurdle Methods 40. Conventional, Immunological, Molecular, and Biosensor Based Detection Methods

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• Tecnologia dos alimentos e bebidas
• Biologia molecular
• Indústrias da produção de alimentos e indústrias relacionadas

Microbial Sporulation and Germination;Microbial Growth Characteristics;Starter Cultures;Food Fermentation;Biofilm Formation;Bacteriophages