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    Micro-Facts - The Working Companion For Food Microbiologists

    Author: Leatherhead Food Research Published: July 2010

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    The new 7th edition of Micro-Facts incorporates changes in the current technical literature to include contemporary information relating the details of incidences of food poisoning caused by the organisms included within the book.

    Description

    The new seventh edition of Micro-Facts has been fully reviewed and updated to incorporate changes in the current technical literature and to include contemporary information relating the details of incidences of food poisoning caused by the organisms included within the book. All bacterial profiles have been enhanced to include full details of the major bacterial morphological and biochemical characteristics.

    A key change in the seventh edition is the addition of a new section on food spoilage yeasts, which includes details on the following organisms: Zygosaccharomyces, Dekkera, Saccharomyces, Schizosaccharomyces, Candida, Debaryomyces, Hanseniaspora, Issatchenkia, Pichia, Aureobasidium, Cryptococcus, Rhodotorula and Kluyveromyces. In addition, a new chapter has been included detailing the factors affecting the growth of micro-organisms. Further, a glossary of microbiological terms, has been added, together with information on sixteen additional food spoilage moulds that were not featured in the previous edition: Eurotium, Mucor, Rhizopus, Cladosporium, Geotrichum, Moniliella, Paecilomyces, Wallemia, Byssochlamys, Talaromyces, Eupenicillium, Chaetomium, Curvularia, Phoma, Trichoderma, Xeromyces, as well as augmentation of the existing mould information.

    The emphasis of this hugely successful book continues to serve the needs of the food industry, whether the company is a manufacturer, retailer or caterer, by providing the information required to be sure of a safe food product.

    Features

    This 7th edition remains topical and incorporates recent research in the field of food microbiology and  details of recent outbreaks of foodborne disease. Extensive updates have been made to all existing sections, including:

    • Key pathogens
    • Moulds
    • Yeasts

    Additional features

    The new edition also provides information on a number of different areas, which include:

    • An extended section on Food Spoilage Fungi, detailing their growth, survival, sources, toxins and control and including an additional 28 key mould species
    • An expansion of the spoilage yeast section to include details on the growth, survival and sources of an additional 12 key yeast species
    • Additional chapter detailing the factors affecting the growth of microorganisms
    • A glossary of key microbiological terms

    Authors/contributors

    7th Edition revised by Dr Peter Wareing, Felicity Stuart and Rhea Fernandes, Leatherhead Food Research.

    Contents

    Foreword

    Factors Affecting Growth of Micro-organisms

    Foodborne Bacterial Pathogens

    • Introduction
    • Bacillus cereus
    • Campylobacter
    • Clostridium botulinum
    • Clostridium perfringens
    • Cronobacter sakazakii
    • Listeria monocytogenes
    • Salmonella
    • Staphylococcus aureus
    • Vibrio
    • VTEC (Escherichia coli)
    • Yersinia enterocolitica
    • Other Bacteria that may be Foodborne and have Health Implications

    Foodborne Viruses and Protozoa

    Food-Spoilage Bacteria

    • Introduction
    • Acetic acid bacteria
    • Acinetobacter
    • Alicyclobacillus
    • Bacillus
    • Brochothrix
    • Clostridium
    • Enterococcus
    • Flavobacterium
    • Hafnia
    • Lactobacillus
    • Leuconostoc
    • Micrococcus
    • Moraxella
    • Photobacterium
    • Proteus
    • Pseudomonas
    • Psychrobacter
    • Serratia
    • Shewanella
    • Sporolactobacillus
    • Other Bacteria

    Food-Spoilage Mould

    Moulds and Mycotoxins in Foods

    • Aflatoxins
    • Ochratoxin A
    • Patulin
    • Fumonisin
    • Trichothecenes
    • Zearalenone
    • Aspergillus
    • Fusarium
    • Penicillium
    • Eurotium
    • Mucor
    • Rhizopus
    • Cladosporium
    • Geotrichum
    • Moniliella
    • Paecilomyces
    • Wallemia
    • Byssochlamys
    • Talaromyces
    • Eupenicillium
    • Alternaria
    • Chaetomium
    • Curvularia
    • Phoma
    • Trichoderma
    • Xeromyces
    • Emericella
    • Chrysosoporium
    • Other foodborne mould

    Food Spoilage Yeast

    • Zygosaccharomyces
    • Dekkera
    • Saccharomyces
    • Schizosaccharomyces
    • Candida
    • Debaromyces
    • Hanseniaspora
    • Issatchenkia
    • Pichia
    • Aureobasidium
    • Cryptococcus
    • Rhodutorula
    • Kluyveromyces

    HACCP

    EU Food Hygiene Legislation

    Suppliers

    • Laboratory media suppliers
    • Culture Collections
    • Kit/Instrument Suppliers

    Addresses of Authorities/Sources of Further Information

    Internet Links

    Glossary

    Other publications in this series

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