The largest comprehensive reference source of current knowledge available in the field of food microbiology.

Table of Contents

• Editor-in-Chief
• Editor
• Editorial Advisory Board
• How to Use the Encyclopedia
• Foreword
• Acetobacter
• Acinetobacter
• Adenylate Kinase
• AEROMONAS | Introduction
• AEROMONAS | Detection by Cultural and Modern Techniques
• Alcaligenes
• Alicyclobacillus
• Alternaria
• Arcobacter
• Arthrobacter
• ASPERGILLUS | Introduction
• ASPERGILLUS | Aspergillus flavus
• ASPERGILLUS | Aspergillus oryzae
• ATP Bioluminescence: Application in Meat Industry
• Aureobasidium
• BACILLUS | Introduction
• BACILLUS | Bacillus anthracis
• BACILLUS | Bacillus cereus
• BACILLUS | Geobacillus stearothermophilus (Formerly Bacillus stearothermophilus)
• BACILLUS | Detection by Classical Cultural Techniques
• BACILLUS | Detection of Toxins
• BACTERIA | The Bacterial Cell
• BACTERIA | Bacterial Endospores
• BACTERIA | Classification of the Bacteria: Traditional
• BACTERIA | Classification of the Bacteria – Phylogenetic Approach
• BACTERIOCINS | Potential in Food Preservation
• BACTERIOCINS | Nisin
• Bacteriophage-Based Techniques for Detection of Foodborne Pathogens
• Bacteroides and Prevotella
• Beer
• Bifidobacterium
• BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Introduction
• BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Enterobacteriaceae, Coliforms, and Escherichia Coli
• BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Food-Poisoning Microorganisms
• BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Food Spoilage Flora
• BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Microfloras of Fermented Foods
• Biofilms
• Biophysical Techniques for Enhancing Microbiological Analysis
• Biosensors – Scope in Microbiological Analysis
• Botrytis
• Bovine Spongiform Encephalopathy (BSE)
• BREAD | Bread from Wheat Flour
• BREAD | Sourdough Bread
• Brettanomyces
• Brevibacterium
• Brochothrix
• BRUCELLA | Characteristics
• BRUCELLA | Problems with Dairy Products
• Byssochlamys
• CAMPYLOBACTER | Introduction
• CAMPYLOBACTER | Detection by Cultural and Modern Techniques
• CAMPYLOBACTER | Detection by Latex Agglutination Techniques
• CANDIDA | Introduction
• CANDIDA | Yarrowia lipolytica (Candida lipolytica)
• Carnobacterium
• CHEESE | Cheese in the Marketplace
• CHEESE | Microbiology of Cheesemaking and Maturation
• CHEESE | Microflora of White-Brined Cheeses
• CHEESE | Mold-Ripened Varieties
• CHEESE | Role of Specific Groups of Bacteria
• CHEESE | Smear-Ripened Cheeses
• CHILLED STORAGE OF FOODS | Principles
• CHILLED STORAGE OF FOODS | Food Packaging with Antimicrobial Properties
• Cider (Cyder; Hard Cider)
• CLOSTRIDIUM | Introduction
• CLOSTRIDIUM | Clostridium acetobutylicum
• CLOSTRIDIUM | Clostridium botulinum
• CLOSTRIDIUM | Clostridium perfringens
• CLOSTRIDIUM | Clostridium tyrobutyricum
• CLOSTRIDIUM | Detection of Enterotoxin of Clostridium perfringens
• CLOSTRIDIUM | Detection of Neurotoxins of Clostridium botulinum
• Cocoa and Coffee Fermentations
• Cold Atmospheric Gas Plasmas
• Confectionery Products – Cakes and Pastries
• Corynebacterium glutamicum
• Costs, Benefits, and Economic Issues
• Coxiella burnetii
• Cronobacter (Enterobacter) sakazakii
• Cryptosporidium
• Culture Collections
• Cyclospora
• Debaryomyces
• Direct Epifluorescent Filter Techniques (DEFT)
• Dried Foods
• ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Effects of pH
• ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Influence of Available Water
• ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Influence of Redox Potential
• ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Influence of Temperature
• EGGS | Microbiology of Fresh Eggs
• EGGS | Microbiology of Egg Products
• ELECTRICAL TECHNIQUES | Introduction
• ELECTRICAL TECHNIQUES | Food Spoilage Flora and Total Viable Count
• ELECTRICAL TECHNIQUES | Lactics and Other Bacteria
• Enrichment
• Enrichment Serology: An Enhanced Cultural Technique for Detection of Foodborne Pathogens
• Enterobacter
• ENTEROBACTERIACEAE, COLIFORMS AND E. COLI | Introduction
• ENTEROBACTERIACEAE, COLIFORMS AND E. COLI | Classical and Modern Methods for Detection and Enumeration
• Enterococcus
• Enzyme Immunoassays: Overview
• ESCHERICHIA COLI | Escherichia coli
• ESCHERICHIA COLI | Pathogenic E. coli (Introduction)
• ESCHERICHIA COLI | Detection of Enterotoxins of E. coli
• ESCHERICHIA COLI | Enteroaggregative E. coli
• ESCHERICHIA COLI | Enterohemorrhagic E. coli (EHEC), Including Non-O157
• ESCHERICHIA COLI | Enteroinvasive Escherichia coli: Introduction and Detection by Classical Cultural and Molecular Techniques
• ESCHERICHIA COLI | Enteropathogenic E. coli
• ESCHERICHIA COLI | Enterotoxigenic E. coli (ETEC)
• ESCHERICHIA COLI 0157 | E. coli O157:H7
• ESCHERICHIA COLI 0157 | Escherichia coli O157 and Other Shiga Toxin-Producing E. coli: Detection by Immunomagnetic Particle-Based Assays
• ESCHERICHIA COLI 0157 | Detection by Latex Agglutination Techniques
• FERMENTATION (INDUSTRIAL) | Basic Considerations
• FERMENTATION (INDUSTRIAL) | Control of Fermentation Conditions
• FERMENTATION (INDUSTRIAL) | Media for Industrial Fermentations
• FERMENTATION (INDUSTRIAL) | Production of Amino Acids
• FERMENTATION (INDUSTRIAL) | Production of Colors and Flavors
• FERMENTATION (INDUSTRIAL) | Production of Oils and Fatty Acids
• FERMENTATION (INDUSTRIAL) | Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic)
• FERMENTATION (INDUSTRIAL) | Production of Xanthan Gum
• FERMENTATION (INDUSTRIAL) | Recovery of Metabolites
• FERMENTED FOODS | Origins and Applications
• FERMENTED FOODS | Beverages from Sorghum and Millet
• FERMENTED FOODS | Fermentations of East and Southeast Asia
• FERMENTED FOODS | Traditional Fish Fermentation Technology and Recent Developments
• FERMENTED FOODS | Fermented Meat Products and the Role of Starter Cultures
• FERMENTED FOODS | Fermented Vegetable Products
• FERMENTED MILKS | Range of Products
• FERMENTED MILKS | Northern European Fermented Milks
• FERMENTED MILKS | Products of Eastern Europe and Asia
• FERMENTED MILKS | Fermented Milks and Yogurt
• FISH | Catching and Handling
• FISH | Spoilage of Fish
• Flavobacterium spp. – Characteristics, Occurrence, and Toxicity
• Flow Cytometry
• Food Poisoning Outbreaks
• Food Safety Objective
• FREEZING OF FOODS | Damage to Microbial Cells
• FREEZING OF FOODS | Growth and Survival of Microorganisms
• FRUITS AND VEGETABLES | Introduction
• FRUITS AND VEGETABLES | Advances in Processing Technologies to Preserve and Enhance the Safety of Fresh and Fresh-Cut Fruits and Vegetables
• FRUITS AND VEGETABLES | Fruit and Vegetable Juices
• FRUITS AND VEGETABLES | Sprouts
• FUNGI | Overview of Classification of the Fungi
• FUNGI | The Fungal Hypha
• FUNGI | Classification of the Basidiomycota
• FUNGI | Classification of the Deuteromycetes
• FUNGI | Classification of the Eukaryotic Ascomycetes
• FUNGI | Classification of the Hemiascomycetes
• FUNGI | Classification of the Peronosporomycetes
• FUNGI | Classification of Zygomycetes: Reappraisal as Coherent Class Based on a Comparison between Traditional versus Molecular Systematics
• FUNGI | Foodborne Fungi: Estimation by Cultural Techniques
• Fusarium
• Genetic Engineering
• Geotrichum
• Giardia duodenalis
• Gluconobacter
• Good Manufacturing Practice
• Hafnia, The Genus
• Hansenula: Biology and Applications
• HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | The Overall Concept
• HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | Critical Control Points
• HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | Establishment of Performance Criteria
• HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | Involvement of Regulatory Bodies
• HEAT TREATMENT OF FOODS | Action of Microwaves
• HEAT TREATMENT OF FOODS | Principles of Canning
• HEAT TREATMENT OF FOODS | Principles of Pasteurization
• HEAT TREATMENT OF FOODS | Spoilage Problems Associated with Canning
• HEAT TREATMENT OF FOODS | Synergy Between Treatments
• HEAT TREATMENT OF FOODS | Ultra-High-Temperature Treatments
• Helicobacter
• Helminths
• High-Pressure Treatment of Foods
• History of Food Microbiology (A Brief)
• Hurdle Technology
• Hydrophobic Grid Membrane Filter Techniques
• Ice Cream: Microbiology
• IDENTIFICATION METHODS | Introduction
• IDENTIFICATION METHODS | Chromogenic Agars
• IDENTIFICATION METHODS | Culture-Independent Techniques
• IDENTIFICATION METHODS | DNA Fingerprinting: Pulsed-Field Gel Electrophoresis for Subtyping of Foodborne Pathogens
• IDENTIFICATION METHODS | DNA Fingerprinting: Restriction Fragment-Length Polymorphism
• IDENTIFICATION METHODS | Bacteria RiboPrint™: A Realistic Strategy to Address Microbiological Issues outside of the Research Laboratory
• IDENTIFICATION METHODS | Application of Single Nucleotide Polymorphisms-Based Typing for DNA Fingerprinting of Foodborne Bacteria
• IDENTIFICATION METHODS | Identification Methods and DNA Fingerprinting: Whole Genome Sequencing
• IDENTIFICATION METHODS | Multilocus Sequence Typing of Food Microorganisms
• IDENTIFICATION METHODS | DNA Hybridization and DNA Microarrays for Detection and Identification of Foodborne Bacterial Pathogens
• IDENTIFICATION METHODS | Immunoassay
• IDENTIFICATION METHODS | Identification of Clinical Microorganisms with MALDI-TOF-MS in a Microbiology Laboratory
• IDENTIFICATION METHODS | Multilocus Enzyme Electrophoresis
• IDENTIFICATION METHODS | Real-Time PCR
• Immunomagnetic Particle-Based Techniques: Overview
• Indicator Organisms
• Injured and Stressed Cells
• Intermediate Moisture Foods
• International Control of Microbiology
• Klebsiella
• Kluyveromyces
• Laboratory Design
• Laboratory Management Systems: Accreditation Schemes
• LACTOBACILLUS | Introduction
• LACTOBACILLUS | Lactobacillus acidophilus
• LACTOBACILLUS | Lactobacillus brevis
• LACTOBACILLUS | Lactobacillus delbrueckii ssp. bulgaricus
• LACTOBACILLUS | Lactobacillus casei
• LACTOCOCCUS | Introduction
• LACTOCOCCUS | Lactococcus lactis Subspecies lactis and cremoris
• Lasers: Inactivation Techniques
• Leuconostocaceae Family
• LISTERIA | Introduction
• LISTERIA | Detection by Classical Cultural Techniques
• LISTERIA | Detection by Colorimetric DNA Hybridization
• LISTERIA | Detection by Commercial Immunomagnetic Particle-Based Assays and by Commercial Enzyme Immunoassays
• LISTERIA | Listeria monocytogenes
• LISTERIA | Listeria monocytogenes – Detection by Chemiluminescent DNA Hybridization
• MEAT AND POULTRY | Curing of Meat
• MEAT AND POULTRY | Spoilage of Cooked Meat and Meat Products
• MEAT AND POULTRY | Spoilage of Meat
• METABOLIC PATHWAYS | Lipid Metabolism
• METABOLIC PATHWAYS | Metabolism of Minerals and Vitamins
• METABOLIC PATHWAYS | Nitrogen Metabolism
• METABOLIC PATHWAYS | Production of Secondary Metabolites of Bacteria
• METABOLIC PATHWAYS | Production of Secondary Metabolites – Fungi
• METABOLIC PATHWAYS | Release of Energy (Aerobic)
• METABOLIC PATHWAYS | Release of Energy (Anaerobic)
• Methanogens
• Microbial Risk Analysis
• Microbiological Reference Materials
• Microbiology of Sous-vide Products
• Micrococcus
• MICROFLORA OF THE INTESTINE | The Natural Microflora of Humans
• MICROFLORA OF THE INTESTINE | Biology of Bifidobacteria
• MICROFLORA OF THE INTESTINE | Biology of Lactobacillus acidophilus
• MICROFLORA OF THE INTESTINE | Biology of the Enterococcus spp.
• MICROFLORA OF THE INTESTINE | Detection and Enumeration of Probiotic Cultures
• MICROSCOPY | Atomic Force Microscopy
• MICROSCOPY | Confocal Laser Scanning Microscopy
• MICROSCOPY | Light Microscopy
• MICROSCOPY | Scanning Electron Microscopy
• MICROSCOPY | Sensing Microscopy
• MICROSCOPY | Transmission Electron Microscopy
• MILK AND MILK PRODUCTS | Microbiology of Liquid Milk
• MILK AND MILK PRODUCTS | Microbiology of Cream and Butter
• MILK AND MILK PRODUCTS | Microbiology of Dried Milk Products
• MINIMAL METHODS OF PROCESSING | Manothermosonication
• MINIMAL METHODS OF PROCESSING | Potential Use of Phages and Lysins
• MOLECULAR BIOLOGY | An Introduction to Molecular Biology (Omics) in Food Microbiology
• MOLECULAR BIOLOGY | Genomics
• MOLECULAR BIOLOGY | Metabolomics
• MOLECULAR BIOLOGY | Microbiome
• MOLECULAR BIOLOGY | Proteomics
• MOLECULAR BIOLOGY | Transcriptomics
• MOLECULAR BIOLOGY | Molecular Biology in Microbiological Analysis
• Monascus-Fermented Products
• Moraxellaceae
• Mucor
• Mycobacterium
• MYCOTOXINS | Classification
• MYCOTOXINS | Detection and Analysis by Classical Techniques
• MYCOTOXINS | Immunological Techniques for Detection and Analysis
• MYCOTOXINS | Natural Occurrence of Mycotoxins in Food
• MYCOTOXINS | Toxicology
• Nanotechnology
• NATIONAL LEGISLATION, GUIDELINES & STANDARDS GOVERNING MICROBIOLOGY | Canada
• NATIONAL LEGISLATION, GUIDELINES & STANDARDS GOVERNING MICROBIOLOGY | European Union
• NATIONAL LEGISLATION, GUIDELINES & STANDARDS GOVERNING MICROBIOLOGY | Japan
• NATIONAL LEGISLATION, GUIDELINES & STANDARDS GOVERNING MICROBIOLOGY | US
• NATURAL ANTI-MICROBIAL SYSTEMS | Antimicrobial Compounds in Plants
• NATURAL ANTI-MICROBIAL SYSTEMS | Lactoperoxidase and Lactoferrin
• NATURAL ANTI-MICROBIAL SYSTEMS | Lysozyme and Other Proteins in Eggs
• NATURAL ANTI-MICROBIAL SYSTEMS | Preservative Effects During Storage
• NON-THERMAL PROCESSING | Cold Plasma for Bioefficient Food Processing
• NON-THERMAL PROCESSING | Irradiation
• NON-THERMAL PROCESSING | Microwave
• NON-THERMAL PROCESSING | Pulsed Electric Field
• NON-THERMAL PROCESSING | Pulsed UV Light
• NON-THERMAL PROCESSING | Steam Vacuuming
• NON-THERMAL PROCESSING | Ultrasonication
• Nucleic Acid-Based Assays: Overview
• PACKAGING | Active Food Packaging
• PACKAGING | Controlled Atmosphere
• PACKAGING | Modified Atmosphere Packaging of Foods
• Packaging of Foods
• Pantoea
• PCR Applications in Food Microbiology
• Pediococcus
• PENICILLIUM | Penicillium and Talaromyces: Introduction
• PENICILLIUM | Penicillium/Penicillia in Food Production
• Petrifilm – A Simplified Cultural Technique
• Phycotoxins
• PHYSICAL REMOVAL OF MICROFLORAS | Centrifugation
• PHYSICAL REMOVAL OF MICROFLORAS | Filtration
• Pichia pastoris
• Plesiomonas
• Polymer Technologies for the Control of Bacterial Adhesion – From Fundamental to Applied Science and Technology
• Predictive Microbiology and Food Safety
• PRESERVATIVES | Classification and Properties
• PRESERVATIVES | Permitted Preservatives – Benzoic Acid
• PRESERVATIVES | Permitted Preservatives – Hydroxybenzoic Acid
• PRESERVATIVES | Permitted Preservatives – Natamycin
• PRESERVATIVES | Permitted Preservatives – Nitrites and Nitrates
• PRESERVATIVES | Permitted Preservatives – Propionic Acid
• PRESERVATIVES | Permitted Preservatives – Sorbic Acid
• PRESERVATIVES | Permitted Preservatives – Sulfur Dioxide
• PRESERVATIVES | Traditional Preservatives – Oils and Spices
• PRESERVATIVES | Traditional Preservatives – Organic Acids
• PRESERVATIVES | Traditional Preservatives – Sodium Chloride
• PRESERVATIVES | Traditional Preservatives – Vegetable Oils
• PRESERVATIVES | Traditional Preservatives – Wood Smoke
• Prions
• Probiotic Bacteria: Detection and Estimation in Fermented and Nonfermented Dairy Products
• PRESERVATIVES | Overall Approach to Hygienic Processing
• PROCESS HYGIENE | Designing for Hygienic Operation
• PROCESS HYGIENE | Hygiene in the Catering Industry
• PROCESS HYGIENE | Involvement of Regulatory and Advisory Bodies
• PROCESS HYGIENE | Modern Systems of Plant Cleaning
• PROCESS HYGIENE | Risk and Control of Airborne Contamination
• PROCESS HYGIENE | Disinfectant Testing
• PROCESS HYGIENE | Types of Sterilant
• Proficiency Testing Schemes – A European Perspective
• Propionibacterium
• Proteus
• PSEUDOMONAS | Introduction
• PSEUDOMONAS | Burkholderia gladioli pathovar cocovenenans
• PSEUDOMONAS | Pseudomonas aeruginosa
• Psychrobacter
• Rapid Methods for Food Hygiene Inspection
• Resistance to Processes
• Rhizopus
• Rhodotorula
• SACCHAROMYCES | Introduction
• SACCHAROMYCES | Brewer's Yeast
• SACCHAROMYCES | Saccharomyces cerevisiae
• SACCHAROMYCES | Saccharomyces cerevisiae (Sake Yeast)
• SALMONELLA | Introduction
• SALMONELLA | Detection by Classical Cultural Techniques
• SALMONELLA | Detection by Immunoassays
• SALMONELLA | Salmonella Enteritidis
• SALMONELLA | Salmonella typhi
• Sampling Plans on Microbiological Criteria
• Sanitization
• Schizosaccharomyces
• Serratia
• SHELLFISH (MOLLUSCS AND CRUSTACEA) | Characteristics of the Groups
• SHELLFISH (MOLLUSCS AND CRUSTACEA) | Shellfish Contamination and Spoilage
• Shewanella
• Shigella: Introduction and Detection by Classical Cultural and Molecular Techniques
• SINGLE CELL PROTEIN | Mycelial Fungi
• SINGLE CELL PROTEIN | The Algae
• SINGLE CELL PROTEIN | Yeasts and Bacteria
• SPOILAGE OF ANIMAL PRODUCTS | Microbial Spoilage of Eggs and Egg Products
• SPOILAGE OF ANIMAL PRODUCTS | Microbial Milk Spoilage
• SPOILAGE OF ANIMAL PRODUCTS | Seafood
• SPOILAGE OF ANIMAL PRODUCTS | Spoilage of Plant Products: Cereals and Cereal Flours
• SPOILAGE PROBLEMS | Problems Caused by Bacteria
• SPOILAGE PROBLEMS | Problems Caused by Fungi
• STAPHYLOCOCCUS | Introduction
• STAPHYLOCOCCUS | Detection by Cultural and Modern Techniques
• STAPHYLOCOCCUS | Detection of Staphylococcal Enterotoxins
• STAPHYLOCOCCUS | Staphylococcus aureus
• STARTER CULTURES | Employed in Cheesemaking
• STARTER CULTURES | Importance of Selected Genera
• STARTER CULTURES | Molds Employed in Food Processing
• STARTER CULTURES | Uses in the Food Industry
• STREPTOCOCCUS | Introduction
• STREPTOCOCCUS | Streptococcus thermophilus
• Streptomyces
• THERMAL PROCESSES | Commercial Sterility (Retort)
• THERMAL PROCESSES | Pasteurization
• Torulopsis
• Total Counts: Microscopy
• TOTAL VIABLE COUNTS | Metabolic Activity Tests
• TOTAL VIABLE COUNTS | Microscopy
• TOTAL VIABLE COUNTS | Most Probable Number (MPN)
• TOTAL VIABLE COUNTS | Pour Plate Technique
• TOTAL VIABLE COUNTS | Specific Techniques
• TOTAL VIABLE COUNTS | Spread Plate Technique
• Trichinella
• Trichoderma
• Trichothecium
• Ultrasonic Imaging – Nondestructive Methods to Detect Sterility of Aseptic Packages
• Ultrasonic Standing Waves: Inactivation of Foodborne Microorganisms Using Power Ultrasound
• Ultraviolet Light
• Vagococcus
• Verotoxigenic Escherichia coli: Detection by Commercial Enzyme Immunoassays
• Viable but Nonculturable
• VIBRIO | Introduction, Including Vibrio parahaemolyticus, Vibrio vulnificus, and Other Vibrio Species
• VIBRIO | Standard Cultural Methods and Molecular Detection Techniques in Foods
• VIBRIO | Vibrio cholerae
• Vinegar
• VIRUSES | Introduction
• VIRUSES | Detection
• VIRUSES | Foodborne Viruses
• VIRUSES | Hepatitis Viruses Transmitted by Food, Water, and Environment
• VIRUSES | Norovirus
• Water Activity
• WATER QUALITY ASSESSMENT | Modern Microbiological Techniques
• WATER QUALITY ASSESSMENT | Routine Techniques for Monitoring Bacterial and Viral Contaminants
• WATERBORNE PARASITES | Detection of Food- and Waterborne Parasites: Conventional Methods and Recent Developments
• WATERBORNE PARASITES | Entamoeba
• WINES | Microbiology of Winemaking
• WINES | Production of Special Wines
• WINES | Malolactic Fermentation
• WINES | Wine Spoilage Yeasts and Bacteria
• Xanthomonas
• Xeromyces: The Most Extreme Xerophilic Fungus
• Yeasts: Production and Commercial Uses
• YERSINIA | Introduction
• YERSINIA | Yersinia enterocolitica
• Zygosaccharomyces
• Zymomonas