Food Hygiene, Microbiology and Haccp (Paperback, 1998)

'1 Fundamental Principles of Microbiology.- 1.1 Introduction.- 1.2 Characterisitics of Bacteria.- 1.2.1 Shape and size.- 1.2.2 Reproduction.- 1.2.3 Bacterial structure.- 1.2.4 Gram reaction.- 1.3 Types of Bacteria Important in Foods.- 1.3.1 Gram negative bacteria.- 1.3.2 Gram positive bacteria.- 1.4 Characteristics of Fungi.- 1.4.1 Moulds.- 1.4.2 Yeasts.- 1.5 Characteristics of Viruses and Prions.- 1.6 The Growth Curve of Bacteria.- 1.7 Factors Influencing Bacterial Growth.- 1.7.1 Nutrients.- 1.7.2 Temperature.- 1.7.3 Moisture.- 1.7.4 Oxygen.- 1.7.5 Hydrogen ion concentration (pH).- 1.7.6 Inhibitory substances.- References.- 2 Food Poisoning and Other Food-borne Hazards.- 2.1 Introduction.- 2.2 Incidence of Food Poisoning.- 2.2.1 The bacteria responsible.- 2.2.2 Type of food.- 2.3 Bacterial Food Poisoning.- 2.3.1 Salmonellas.- 2.3.2 Enteritis due to Campylobacter spp.- 2.3.3 Staphylococcus aureus.- 2.3.4 Bacillus cereus.- 2.3.5 Vibrio parahaemolyticus.- 2.3.6 Botulism.- 2.3.7 Listeriosis.- 2.3.8 Clostridium perfringens.- 2.3.9 Escherichia coli.- 2.3.10 Miscellaneous bacterial food poisoning and new variant CJD.- 2.4 Mycotoxicoses.- 2.4.1 Aflatoxins.- 2.4.2 Miscellaneous mycotoxins.- 2.5 Virus Food Poisoning.- 2.5.1 Small round structured viruses (SRSV).- 2.5.2 Infective hepatitis.- 2.5.3 Rotaviruses.- 2.5.4 Bovine spongiform encephalopathy and new variant CJD.- 2.5.5 General control measures.- 2.6 Animal Toxins and Parasitic Infections.- 2.6.1 Animals that are naturally toxic to man.- 2.6.2 Secondary toxicity.- 2.6.3 Parasitic infections.- 2.7 Poisonous Plants.- 2.8 Chemical Poisoning.- References.- 3 Food Spoilage.- 3.1 Introduction.- 3.2 Spoilage of Fresh Meats.- 3.2.1 Contamination of tissues by microorganisms.- 3.2.2 Control of microbial growth.- 3.2.3 Effect of storage temperature.- 3.2.4 Chemical changes produced by bacteria in chilled meats.- 3.3 Spoilage of Cured Meats.- 3.3.1 Curing agents.- 3.3.2 The curing process.- 3.3.3 The microbiology and spoilage of bacon and ham.- 3.4 Spoilage of Vacuum-Packed Meats.- 3.4.1 Types of packaging materials.- 3.4.2 Influence of packaging materials on the microbiological flora.- 3.4.3 Spoilage of packed fresh meats.- 3.4.4 Spoilage of vacuum-packed bacon.- 3.4.5 Modified atmospheric packaging.- 3.4.6 Sous vide.- 3.5 Spoilage of Poultry.- 3.5.1 Effects of processing on the microbiological flora.- 3.5.2 Spoilage of chickens held at chill temperatures.- 3.6 Spoilage of Fish and Shellfish.- 3.6.1 Bacteriology of the newly caught fish.- 3.6.2 The effect of initial processing and storage in ice on board ship.- 3.6.3 The effect of handling ashore.- 3.6.4 Chemical changes induced by bacteria in fish.- 3.6.5 Salted fish.- 3.6.6 Smoked fish.- 3.6.7 Packaged fish.- 3.6.8 Shellfish.- 3.7 Dairy Products.- 3.7.1 Milk.- 3.7.2 Butter.- 3.7.3 Cheese.- 3.7.4 Yoghurt.- 3.8 Eggs and Egg Products.- 3.8.1 The chicken's egg and its spoilage.- 3.8.2 Egg products.- 3.9 Vegetables and Fruits.- 3.9.1 Spoilage by fungi.- 3.9.2 Spoilage by bacteria.- 3.9.3 Control of microbial spoilage.- 3.10 Cereal Based Products.- 3.11 Beer.- 3.12 Wine.- 3.13 Sauerkraut.- 3.14 Canned Foods.- 3.14.1 Leaker spoilage.- 3.14.2 Spoilage due to inadequate heat treatment.- 3.15 Frozen Foods.- 3.15.1 Influence of sub-zero temperatures on microorganisms.- 3.15.2 Factors affecting viability of microorganisms during freezing.- 3.15.3 Effect of cold storage.- 3.15.4 Freezing injury to cells.- 3.15.5 Thawed foods and their spoilage.- 3.16 Dehydrated Foods.- 3.16.1 Methods of drying.- 3.16.2 Influence of drying and freeze drying on microorganisms.- 3.16.3 Storage stability of dried foods.- 3.16.4 Rehydration.- 3.16.5 Intermediate moisture foods.- 3.17 Irradiated Foods 13.- 3.17.1 Types of radiation.- 3.17.2 Effect of radiation on microorganisms.- 3.17.3 High dose applicatons.- 3.17.4 Low dose applications and the spoilage of foods so treated.