Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CONTENTS 209 CHAPTER 15 Intestinal Beneficial Bacteria I. Introduction ..............................................................................................210 II. <strong>Microbiology</strong> of the Human GI Tract ......................................................211 III. Important Characteristics of Beneficial Bacteria .....................................212 IV. Beneficial Effects of Probiotics ................................................................213 A. Lactose Hydrolysis1,4–6 ..................................................................213 B. Reducing Serum Cholesterol Level1,4–6 ........................................214 C. Reducing Colon Cancer1,4–6 ..........................................................214 D. Reducing Intestinal Disorders1,4–6 .................................................214 E. Modulating Immune Response1,4–7 ...............................................215 F. Reducing Allergic Diseases1,4–7 ....................................................215 G. Miscellaneous Benefits ....................................................................216 V. Some Aspects to Consider .......................................................................216 A. Strain Variation .................................................................................216 B. Sensitivity to Stomach Acids ...........................................................217 C. Viability and Injury of Cells ............................................................217 D. Dose Level and Duration .................................................................217 E. Induced Lactase Trait .......................................................................218 F. Antibacterial Substances ..................................................................218 G. True Species and Strains ..................................................................218 H. Expertise in Research Areas ............................................................218 VI. Current Developments ..............................................................................218 A. Standard of Identity .........................................................................219 B. Scientific Status Summary ...............................................................219 C. Pathogenic Nature .............................................................................219 D. Probiotics, Prebiotics, and Synbiotics .............................................220 1. Probiotics ....................................................................................220 2. Prebiotics ....................................................................................221 3. Synbiotics ...................................................................................221
210 FUNDAMENTAL FOOD MICROBIOLOGY E. Biogenics ..........................................................................................221 F. Genome Sequence of Probiotic Bacteria..........................................222 VII. Conclusion ................................................................................................222 References ............................................................................................................222 Questions ..............................................................................................................223 I. INTRODUCTION Since the discovery of food fermentation, our ancestors recognized that the process yielded products that had not only better shelf life and desirable qualities but also some health benefits, especially to combat some intestinal ailments. The belief in the health benefits of fermented foods continued throughout civilization and even today remains of interest among many consumers and researchers. 1 There are differences between early beliefs and the current interest: whereas the early beliefs probably emerged from associated effects (benefit from consuming) without knowing the scientific basis, current interest is based on understanding the microbiology and biochemistry of fermented foods, microbial ecology of the human gastrointestinal (GI) tract, and roles of some bacteria in the GI tract and in fermented foods in human health. Researchers, however, are divided in their opinions. Some advocate different health benefits that consumers can have from consuming fermented foods, especially fermented dairy products, but others doubt those attributes, especially when "cure-all" claims are made by overzealous individuals with none or very little scientific background in the area. In Western countries, the beneficial role of fermented milk (yogurt) in the prolongation of life was first advocated by Metchnikoff in 1907. He suggested that the bacteria and their metabolites in yogurt neutralized the harmful products yielded from foods in the GI tract and provided protection to human health. However, later studies produced controversial results. In recent years, especially since the 1970s, consumers in many developed countries have been particularly interested in the health benefits of foods. There is an increased interest in foods that are not harshly processed and preserved, but are natural, and fermented foods are considered natural and healthy. Consumers' interest in and demand for fermented foods have resulted in a large production increase of many products that had very small markets before. Many ethnic products have earned commercial status. In addition, consumers’ interest in the health benefits of some bacterial species has stimulated production of new products containing live cells of these bacteria. These products are generally designated as probiotics. The term has been used loosely for a while, but is currently defined as a product containing living microorganisms, which on ingestions in certain numbers exert health benefits beyond inherent general nutrition. 2 This trend will continue not only in the developed countries but also in many developing countries, particularly where fermented foods have been consumed for a long period of time. However, it will be extremely important to resolve the present controversies on the health benefits of probiotics, which can only be possible by understanding the current problems, conducting well-designed experiments, and
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Third Edition FUNDAMENTAL FOOD MICR
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Dedication To my parents, Hem and K
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Preface to the First Edition Betwee
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Preface to the Second Edition It is
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Table of Contents Section I Introdu
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Chapter 23 Important Facts in Foodb
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SECTION I Introduction to Microbes
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4 FUNDAMENTAL FOOD MICROBIOLOGY II.
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6 FUNDAMENTAL FOOD MICROBIOLOGY V.
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8 FUNDAMENTAL FOOD MICROBIOLOGY VI.
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10 FUNDAMENTAL FOOD MICROBIOLOGY
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CONTENTS 13 CHAPTER 2 Characteristi
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CHARACTERISTICS OF PREDOMINANT MICR
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CONTENTS 35 CHAPTER 3 Sources of Mi
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SOURCES OF MICROORGANISMS IN FOODS
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52 FUNDAMENTAL FOOD MICROBIOLOGY 2.
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SECTION II Microbial Growth Respons
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58 FUNDAMENTAL FOOD MICROBIOLOGY A.
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60 FUNDAMENTAL FOOD MICROBIOLOGY Fo
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CONTENTS 67 CHAPTER 6 Factors Influ
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FACTORS INFLUENCING MICROBIAL GROWT
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82 FUNDAMENTAL FOOD MICROBIOLOGY I.
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92 FUNDAMENTAL FOOD MICROBIOLOGY in
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94 FUNDAMENTAL FOOD MICROBIOLOGY II
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100 FUNDAMENTAL FOOD MICROBIOLOGY T
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CONTENTS 103 CHAPTER 9 Microbial St
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MICROBIAL STRESS RESPONSE IN THE FO
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125 CHAPTER 10 Microorganisms Used
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MICROORGANISMS USED IN FOOD FERMENT
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138 FUNDAMENTAL FOOD MICROBIOLOGY b
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140 FUNDAMENTAL FOOD MICROBIOLOGY B
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142 FUNDAMENTAL FOOD MICROBIOLOGY A
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IMPORTANT FACTORS IN MICROBIAL FOOD
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270 FUNDAMENTAL FOOD MICROBIOLOGY X
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278 FUNDAMENTAL FOOD MICROBIOLOGY C
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282 FUNDAMENTAL FOOD MICROBIOLOGY I
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284 FUNDAMENTAL FOOD MICROBIOLOGY (
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SECTION V Microbial Foodborne Disea
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CONTENTS 323 CHAPTER 23 Important F
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IMPORTANT FACTS IN FOODBORNE DISEAS
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356 FUNDAMENTAL FOOD MICROBIOLOGY R
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CONTENTS 359 CHAPTER 25 Foodborne I
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FOODBORNE INFECTIONS 361 B. Vibrio
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FOODBORNE INFECTIONS 363 stand the
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FOODBORNE INFECTIONS 365 fluid and
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FOODBORNE INFECTIONS 367 mixed toge
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FOODBORNE INFECTIONS 369 E. Disease
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FOODBORNE INFECTIONS 371 To control
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FOODBORNE INFECTIONS 373 4. Prevent
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FOODBORNE INFECTIONS 375 contaminat
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FOODBORNE INFECTIONS 377 Canada, th
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FOODBORNE INFECTIONS 379 U.S., Yer.
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FOODBORNE INFECTIONS 381 2. Charact
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FOODBORNE INFECTIONS 383 Also, unli
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FOODBORNE INFECTIONS 385 \ X. OTHER
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FOODBORNE INFECTIONS 387 \ 9. Marth
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FOODBORNE INFECTIONS 389 \ 15. Desc
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392 FUNDAMENTAL FOOD MICROBIOLOGY H
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408 FUNDAMENTAL FOOD MICROBIOLOGY a
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414 FUNDAMENTAL FOOD MICROBIOLOGY V
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417 CHAPTER 28 New and Emerging Foo
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NEW AND EMERGING FOODBORNE PATHOGEN
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CONTENTS 429 CHAPTER 29 Indicators
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INDICATORS OF BACTERIAL PATHOGENS 4
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SECTION VI Control of Microorganism
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441 CHAPTER 30 Control of Access (C
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CONTROL OF ACCESS (CLEANING AND SAN
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456 FUNDAMENTAL FOOD MICROBIOLOGY e
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CONTENTS 467 CHAPTER 33 Control by
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CONTROL BY LOW TEMPERATURE 469 with
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CONTROL BY LOW TEMPERATURE 471 and
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CONTROL BY LOW TEMPERATURE 473 Raw
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CONTROL BY REDUCED A W aureus and r
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CONTROL BY REDUCED A W solute. Pseu
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CONTROL BY REDUCED A W D. Foam-Dryi
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CONTROL BY LOW PH AND ORGANIC ACIDS
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CONTROL BY MODIFIED ATMOSPHERE (OR
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CONTROL BY ANTIMICROBIAL PRESERVATI
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CONTROL BY IRRADIATION 509 feeding
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CONTROL BY IRRADIATION 511 baskets,
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CONTROL BY IRRADIATION 513 C. Curre
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515 CHAPTER 39 Control by Novel Pro
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CONTROL BY NOVEL PROCESSING TECHNOL
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CONTROL BY A COMBINATION OF METHODS
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CONTROL BY A COMBINATION OF METHODS
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SECTION VII Appendices This section
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550 FUNDAMENTAL FOOD MICROBIOLOGY S
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555 APPENDIX E Detection of Microor
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DETECTION OF MICROORGANISMS IN FOOD
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A ABC transporter, 165 Abiogenesis,
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INDEX 569 Antibiotics, see also spe
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INDEX 571 instability of, 152 trans
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INDEX 573 in blue cheese, 201 in bu
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INDEX 575 in condiments, 351 in dai
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INDEX 577 D D value, 459-460, 511 D
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INDEX 579 on equipment, 40 habitats
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INDEX 581 contamination of, 422-423
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INDEX 583 spoilage from, 261, 270-2
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INDEX 585 for carcass wash, 488 in
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INDEX 587 bacteriophages, identific
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INDEX 589 Leuconostoc, see also Oen
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INDEX 591 benzoic acid level in, 48
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INDEX 593 spoilage of, 309-310 wate
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INDEX 595 holding time for, 459 by
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INDEX 597 low-heat processing of, 4
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INDEX 599 Research challenge studie
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INDEX 601 smoke curing of, 481 spoi
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INDEX 603 in gum, 49 habitats of, 3
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INDEX 605 Tofu, 296, 379, 472 Tomat
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INDEX 607 W Warburg-Dicken-Horecker
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Fundamental Food Microbiology, Third Edition - Fuad Fathir

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