Microbial Food ContaminationPh.D., Charles L. Wilson, Samir Droby CRC Press, 2000 M09 26 - 304 pages Microbial Food Contamination presents a more comprehensive and international view on the subject of microbial food contamination than any book previously written. Drawing from the works of eminent authorities from around the globe, the text discusses a broad spectrum of food contaminants, including bacteria, fungi, viruses, protozoa, and mycotoxins |
Contents
Chapter 1 Foodborne Human Pathogens and Their Toxic Metabolites in Israel | 1 |
Chapter 2 Innovative Technology To Reduce Microbial Food Contamination | 5 |
Chapter 3 Viruses and Protozoan Parasites on Food | 19 |
Chapter 4 Toxicity Associated with Fumonisin Contaminated Corn | 27 |
Chapter 5 Mechanisms of Action of Aflatoxin B1 at the Biochemical and Molecular Levels | 47 |
Update | 63 |
Chapter 7 Biosensors for OnLine Monitoring | 79 |
Chapter 8 Applications of the Polymerase Chain Reaction for Detection Identification and Typing of Foodborne Microorganisms | 95 |
Chapter 11 Control of Foodborne Pathogens and Spoilage Microorganisms by Naturally Occurring Antimicrobials | 149 |
Chapter 12 Irradiation and Other Physically Based Control Strategies for Foodborne Pathogens | 171 |
Chapter 13 Biologically Based Technology for the Control of Postharvest Diseases of Fruits and Vegetables | 187 |
Chapter 14 Genetic and Biological Control of Aflatoxigenic Fungi | 207 |
Israeli Examples | 243 |
Chapter 16 Use of Risk Assessment as a Tool for Evaluating Microbial Food Contaminants | 245 |
What It Is and Why It Is Important | 253 |
| 277 | |
Chapter 9 Application of Automated Ribotyping To Improve Food Safety and Quality | 117 |
Chapter 10 A Brief Introduction to the Kosher Laws and Possible Implications for Food Safety | 135 |
Back cover | 291 |
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Common terms and phrases
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