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Author of this Blog: Bon Kimura

　Bon Kimura, Professor Emeritus at Tokyo University of Marine Science and Technology (TUMSAT), specializes in food microbiology. He obtained his PhD from Kyoto University and became a professor at TUMSAT in 2006, serving as Dean of the Faculty of Marine Science from 2012-2015. Kimura has published over 200 international papers on food safety, pathogens, and spoilage bacteria. He has received multiple awards, including the Japanese Society for Food Microbiology Award (2019). Kimura also served as an editor for the International Journal of Food Microbiology from 2012 to 2024, where he was the principal reviewer for 1,927 papers.

Table of Contents

Introduction to Food Microbiology
Indicator microorganisms
Salmonella
Enterohemorrhagic E. coli (EHEC)
Listeria monocytogenes
Norovirus and Hepatitis Viruses
Campylobacter
Staphylococcus aureus
Bacillus cereus
Clostridium botulinum
Clostridium perfringens
Vibrio
Other-important-pathogens-and-bacteria
Spoilage and Histamine-Producing Bacteria
Lactic acid bacteria
Cleaning and Sterilising Food Plants
Heat sterilisation of food
Non-heat sterilisation of food products
Microbial growth conditions and control
Methods of testing for food micro-organisms (culture-based methods)
Methods of testing for food micro-organisms (molecular methods)
Microbial Testing in HACCP
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