AMV EDICIONES - C/ Almansa, 94 - 28040 MADRID - ESPAÑA - Teléfono: 915336926 - Fax: 915530286
Títle:
FOOD MICROBIOLOGY.r :Engineer and scientific disseminator ).Pages: 194.
Dimensions: .
Weight: Illustrations:
black and white and color
( with graphs, diagrams, tables with data of interest, photos ). Year:
2023 (1ª Edition).
ISBN:
9788412643398.
Precio: 34 EUROS (VAT
included) (38 Dollars USA).
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COMMENT ON DE
BOOK:
Microbiology is the science that studies living beings of
very small dimensions, known as microbes or microorganisms.
Within that group, some microbes are considered beneficial
and others harmful. For example, there are bacteria that are used for the
manufacture of yogurt, cheese, wine, beer, etc., such as Streptoccocus
thermophilus, Lactobacillus bulgaricus, Saccharomyces cerevisiae, etc.
And on the contrary, there are others that cause diseases and
poisoning, such as coliform bacteria, salmonella, listeria, clostridium, etc.
In this book we are going to
study bacteria, yeasts, molds and viruses, their structure, their types, their
applications, the poisoning and problems they can cause.
The case of viruses is very special, as we are
seeing with Covid-19. We will also study them since they are a problem in some
agri-food industries. The
subtitle of this book is: Training course. This is so because it can be used as
a basis for food microbiology courses. Solved practical exercises are included
that can help a lot in the pedagogical work of teachers .
It is also a very useful book for all food professionals, laboratories, official
bodies, etc.
ÍNDICE COMPLETO DEL
LIBRO
Chapter 1 FOOD MICROBIOLOGY .1.- Microorganisms and food. 2.- Beneficial actions of
microorganisms. 3.- Harmful actions of microorganisms. 4.- Classification of
microorganisms. 5.- Practical exercises. Solutions at the end of the book.
Chapter 2 BACTERIA .
1.-
Characteristics of bacteria. 2.- Structure of bacteria. 3.- Reproduction and
growth of bacteria. 4.- Formation of spores. 5.- External factors that condition
the life of bacteria. 5.1.- Role of enzymes. 5.2.- Role of humidity. 5.3.-
Aerobic and anaerobic bacteria. 5.4.- Importance of temperature. 6.- Most common
bacteria in food. 7.- Direct and cross contamination of food. 8.- Solved
practical exercises. Solutions at the end of the book.
Chapter 3 YEASTS . 1.-
Characteristics of yeasts. 2.- Ways of yeast reproduction. 3.- Conditions for
yeast development. 4.- Industrial use of yeasts. 5.- Types of yeasts. 6.-
Production of alcohol from sugar cane and beets. 7.- Most common yeasts in food.
8.- Practical exercises. Solutions at the end of the book.
Chapter 4 MOLDS . 1.-
Characteristics of molds. 2.- Forms of reproduction. 3.- Factors that control
the development of molds. 4.- The most common molds. 5.- Practical exercises.
Solutions at the end of the book.
Chapter 5 VIRUSES .1.- Virus characteristics. 2.- Composition of the virus.
3.- Ways of dissemination of the virus. 4.- Viruses and food. 5.- The
bacteriophages. 6.- Practical exercises. Solutions at the end of the book.
Chapter 6 SOWING AND IDENTIFICATION TECHNIQUES IN FOOD
MICROBIOLOGY .1.- Basic concepts.
2.- Identification of microorganisms. 3.- Planting techniques. 4.- Sowings in
Petri dishes. 5.- Sowing in tube. 6.- Practical exercises. Solutions at the end
of the book.
Chapter 7 POISONINGS AND FOOD-BASED
DISEASES CAUSED BY MICROORGANISMS .1.
Introduction. 2.- Salmonellosis. 3.- Typhoid fever. 3.1.- Mayonnaise and the
risk of salmonellosis. 4.- Escherichia Coli. 4.1.- Treatment in coli infection.
4.2.- Recommendations to avoid E. Coli infections. 5.- Listeriosis. 6.-
Clostridium botulinum (botulism) and Clostridium perfringens (gas gangrene). 7.-
Dysentery. 8.- Brucellosis (Malta fever). 9.- Streptococci that produce
diseases. 10.- Cyclospora cayetanensis (traveler's diarrhea). 11.- Foodborne
diseases. 12.- Conclusions. 13.- Practical exercises. Solutions at the end of
the book.
Chapter 8 POISONING BY PARASITE S.1.- Parasites. 2.-
Fascioliasis. 2.1.- Symptoms of fasciolasis. 3.- Anisakis. 4.- Poisoning by
heavy metals. 5.- Practical exercises. Solutions at the end of the book.
Chapter 9 HYGIENE, CLEANING AND DISINFECTION IN THE FOOD
CHAIN .1.- Hygiene and food safety. 2.- Types of
cleaning. 3.- Cleaning phases. 4.- Properties of cleaning products. 5.- Caustic
soda (bleach). 6.- Other cleaning products. 7.- Disinfection. 8.- Disinfectant
products. 9.- Strains of resistant microorganisms. 10.- Cleaning and
disinfection in industries, warehouses and distribution centers. 11.- Cleaning
equipment. 12.- The soap. 13.- Detergents. 14.- Chlorine and sodium
hypochlorite. 15.- Practical exercises. Solutions at the end of the book.
Chapter 10 AUTOMATIC CLEANING SYSTEMS IN THE AGRIFOOD
INDUSTRIES .1.- On-site cleaning of equipment and
facilities. 2.- Types of automatic cleaning installations. 3.- Equipment that
makes up the CIP cleaning facilities. 4.- Sequence of cleaning pumps, valves,
pipes and tanks. 5.- Practical exercises. Solutions at the end of the book.
Chapter 11 EQUIPMENT USED IN MICROBIOLOGICAL ANALYSIS .
1.- Equipment used in microbiological analysis. 2.- Petri
dishes. 3.- Culture oven. 4.- Equipment to count colonies. 5.- Culture media.
6.- Agar and tryptone. 7.- Autoclaves for sterilization. 8.- Electromagnetic
stirrer. 9.- Practical exercises. Solutions at the end of the book.
Chapter 12 METHODS OF MICROBIOLOGICAL ANALYSIS .
1.- Microbes and food. 2.- Food analysis methods. 3.- Total
number of revivifiable aerobic microorganisms. 4.- Aerobic bacteria. 5.- Fecal
bacteria (Coliforms). 6.- Fecal streptococci. 7.- Sulfite-reducing clostridia.
8.- Salmonella research. 9.- Shigella research. 10.- Practical exercises.
Solutions at the end of the book . Chapter 13
Principles and guidelines for the application of microbiological risk assessment
according to FAO . 1. Introduction. 2.-
Microbiological risk assessment. 3.- Scope of application. 4.- Definitions. 5.-
General principles of microbiological risk assessment. 6.- Guidelines for the
application. 6.1 General considerations. 6.2 Statement of purpose of risk
assessment. 6.3 Hazard identification. 6.4 Exposure assessment. 6.5 Hazard
characterization. 6.6 Risk characterization. 6.7 Documentation. 6.8
Reassessment. 7.- Practical exercises. Solutions at the end of the book. Annex 1 Regulation 2073/2005 of the Commission, relative
to the microbiological criteria applicable to food products .
Annex 2 BOOKS ON GASTRONOMY, NUTRITION AND FOOD .
Annex 3. ANWERS TO PRACTICAL EXERCISES.
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