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Modern Food Microbiology (Seventh Edition)
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Merchandise Description
James M. Jay, Martin J. Loessner, and David A. Golden (2005)

The seventh edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. 

The book includes an overview of:
  • microorganisms in food and what allows them to grow;
  • specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products;
  • methods for finding and measuring microorganisms and their products in foods;
  • methods for preserving foods;
  • food safety and quality controls; and
  • foodborne diseases.
New topics and sections cover biosensors, biocontrol, bottled water, Enterobacter sakazakii, food sanitizers, milk, probiotics, proteobacteria, quorum sensing, and sigma factors. Study reference for NEHA's CP-FS exam.
790 pages, hardcover.

Table of Contents

Part I: Historical Background
1. History of Microorganisms in Food
Historical Development
Part II: Habitats, Taxonomy, and Growth Parameters
2. Taxonomy, Role, Significance of Microorganisms in Foods
Bacterial Taxonomy
Primary Sources of Microorganisms Found in Foods
Synopsis of Common Foodborne Bacteria
Synopsis of Common Genera of Foodborne Molds
Synopsis of Common Genera of Foodborne Yeasts
3. Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth
Intrinsic Parameters
Extrinsic Parameters
Part III: Microorganisms in Foods
4. Fresh Meats and Poultry
Biochemical Events that Lead to Rigor Mortis
The Biota of Meats and Poultry
Incidence/Prevalence of Microorganisms in Fresh Red Meats
Microbial Spoilage of Fresh Red Meats
Incidence/Prevalence of Microorganisms in Fresh Poultry
Microbial Spoilage of Poultry
Carcass Sanitizing/Washing
5. Processed Meats and Seafoods
Processed Meats
Sausage, Bacon, Bologna, and Related Products
Bacon and Cured Hams
Spoilage of Fish and Shellfish
6. Vegetable and Fruit Products
Fresh and Frozen Vegetables
Spoilage of Fruits
Fresh-Cut Produce
7. Milk, Fermentation, and Fermented and Nonfermented Dairy Products
Acetic Acid Bacteria
Dariy Products Probiotics and Prebiotics
Lactose Intolerance
Starter Cultures, Fermented Products
Diseases caused by Lactic Acid Bacteria
8. Nondairy Fermented Foods and Products
Meat Products
Fish Products
Plant Produts
Beer, Ale, Wines, Cidre, and Distilled Spirits
Miscellaneous Products
9. Miscellaneous Food Products
Delicatessen and Related Foods
Mayonnaise and Salad Dressing
Cereals, Flour, and Dough Products
Bakery Producgts
Frozen Meat Pies
Sugars, Candies, and Spices
Dehydrated Foods
Enteral Nutrient Solutions (Medical Foods)
Singe-Cell Protein (SCP)
Bottled Water
Part IV: Determing Microorganisms and/or Their Products in Foods  
10. Culture, Microscopic, and Sampling Methods
Conventional Standard Plate Count
Membrane Filters
Microscope Colony Counts
Agar Droplets
Dry Film and Related Methods
Most Probably Numbers
Dye Reduction
Roll Tubes
Direct Microscopic Count (DMC)
Microbiological Examination of Surfaces
Metabolically Injured Organisms
Viable by Nonculturable Organisms
11. Chemical, Biological, and Physical Methods
Chemical Methods
Immunological Methods
Gel Diffusion
Immunomagnetic Separation
Molecular Genetic Methods
Fingerprinting Methods
Physical Methods
12. Bioassay and Related Methods
Whole-Animal Assays
Animal Modesl Requiring Surgical Procedures
Cell Culture Systems
Part V: Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria
13. Food Protection with Chemicals, and by Biocontrol
Benzoic Acid and the Parabens
Sorbic Acid
The Propionates
Slfur Dioxide and Sulfites
Nitrites and Nitrates
Food Sanitizers
NaCl and Sugars
Inderect Antimicrobials
Acetic and Lactic Acids
Antifungal Agents for Fruits
Ethylene and Propylene Oxides
Miscellaneous Chemical Preservatives
Bacteriophages as Biocontrol Agents
The Hurdle Concept
14. Food Protection with Modified Atmospheres
Primary Effects of Carbon Dioxide on Microorganisms
The Safety of Map Foods
Spoilage of Map and Vacuum-Packaged Meats
15. Radiation Protection of Foods, and Nature of Microbial Radiation Resistance
Characteristics of Radiations of Interest in Food Preservation
Principles Underlying the Destruction of Microorganisms
Processing of Foods for Irradiation
Application of Radiation
Radappertization, Radicidation, and Radurization of Foods
Legal Status of Food Irradiation
Effect of Irradiation of Food Quality
Storage Stability of Irradiated Foods
Nature of Radiation Resistance of Microorganisms
16. Protection of Foods with Low-Temperatures
Temperature Growth Minima
Preparation of Foods for Freezing
Freezing of Foods and Freezing Effects
Storage Stability of Frozen Foods
Effect of Freezing on Microorganisms
Some Characteristics of Psychrotrophs and Psychrophiles
The Effect of Low Temperature on Microbial Physiologic Mechanismsm
Nature of the Low Heat Resistance of Psychrotrophs/Psychrophiles
17. Food Protection with High Temperatures
Factors Affecting Heat Resistance of Microorganisms
Relative Heat Resistance of Microorganisms
Thermal Destruction of Microorganisms
Some Characteristics of Thermophiles
Other Characteristics of Themophilic Microorganisms
Canned Food Spoilage
18. Protection of Foods by Drying
Preparation and Drying of Low-Moisture Foods
Effect of Drying on Microorganisms
Storage Stability of Dried Foods
Intermeadiate-Moisture Foods
19. Other Food Protection Methods
High Hydrostatic Pressures (HHP, HPP)
Pulsed Electric Fields
Aseptic Packaging
Manothermosonication (Themoultrasonication)
Part VI: Indicators of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria
20. Indicators of Food Microbial Quality and Safety
Some Indicators of Product Quality
Indicators of Food Safety
The Possible Overuse of Fecal Indicator Organisms
Predictive Microbiology/Microbial Modeling
21. The HACCP and FSO Systems for Food Safety
Hazard Analysis Critical Control Point (HACCP) System
Food Safety Objective (FSO)
Microbiological Criteria
Part VII: Foodborne Disease
22. Introduction to Foodborne Pathogens
Host Invasion
Quorum Sensing
Sigma Factors
23. Staphylococcal Gastroenteritis
Species of Concern in Foods
Habitat and Distribution
Incidence in Foods
Nutritional Requirements for Growth
Temperature Grwth Range
Effect of Salts and Other Chemicals
Effect of pH, Water Activity, and Other Paramenters
Staphylococcal Enterotoxins: Types and Incidence
The Gastroenteritis Syndrome
Incidence and Vehicle Foods
Ecology of S. aureus Growth
Prevention of Staphylococcal and Other Food-Poisoning Syndromes
24. Food Poisoning Caused by Gram-Positive Sporeforming Bacteria
Clostridium perfringens Food Poisoning
Bacillus cereus Gastroenteritis
25. Foodborne Listeriosis
Taxonomy of Listeria
Thermal Properties
Virulence Properites
Animal Models and Infectious Dose
Incidence and Nature of the Listeriosis Syndromes
Resistance to Listeriosis
Persistence of L. monocytogenes in Foods
Regulatory Status of L. monocytogenes in Foods
26. Foodborne Gastroenteritis Caused by Salmonella and Shigella
27. Foodborne Gastroenteritis Caused by Escherichia coli
Serological Classification
The Recognized virulence Groups
Travelers’ Diarrhea
28. Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species
Vibriosis (Vibrio parahaemolyticus)
Other Vibrios
Yersiniosis (Yersinia enterocolitica)
Campylobacteriosis (Campylobacter jejuni)
29. Foodborne Animal Parasites
30. Mycotoxins
Alternaria Toxins
Penicillic Acid
Control of Production
31. Viruses and Some Other Proven and Suspected Foodborne Biohazards
Prion Diseases
Toxigenic Phytoplanktons


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