Fundamental Food Microbiology, Third Edition - Fuad Fathir

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FOOD BIOPRESERVATIVES OF MICROBIAL ORIGIN 239 \ Table 16.6 Reduction in Viability and Growth of Food Spoilage and Foodborne Pathogenic Bacteria in Refrigerated Vacuum-Packaged Process Meats Productsa Log10 CFU/g Following Storage at 4��C Test Bacteria Treatment 1 d 2 to 4 wks 6 wk Hot dogs Leuconosoc mesenteroides Control 3.5 4.8 6.6 Treated 1.0
240 FUNDAMENTAL FOOD MICROBIOLOGY Several yeast isolates normally present on the surface of fruits and vegetables are reported to prevent spoilage of the produce by molds. Some of the inhibitory compounds are small proteins, whereas others are enzymes. Cells of one such yeast isolate was found to adhere tightly with the mold mycelia and produce b-gluconase, which degrades the cell wall of the molds and kills them. Because many of these yeasts are normally present in fruits and vegetables that are eaten raw, they are not considered pathogenic, and thus can be used in place of fungicides to enhance the preservation of fruits and vegetables. 16 VI. CONCLUSION Food-grade bacteria and yeasts produce different antimicrobial compounds, such as organic acids, diacetyl, H 2O 2, reuterine, bacteriocins, and enzymes, that have bacteriostatic, bactericidal, fungistatic, and fungicidal action against microorganisms involved in food spoilage and foodborne diseases. They differ in the mode of antimicrobial action. Because they are from safe microorganisms, they can be used as food biopreservatives. Although some are currently used in a limited way, approval by regulatory agencies will be necessary for the use of others in food. REFERENCES 1. Daeschel, M.A., Antimicrobial substances from lactic acid bacteria for use as food preservatives, Food Technol., 43(1), 164, 1989. 2. Ray, B., Cells of lactic acid bacteria as food biopreservatives, in Food Biopreservatives of Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 81. 3. Ray, B. and Sandine, W.E., Acetic, propionic and lactic acids of starter culture bacteria as biopreservatives, in Food Biopreservatives of Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 103. 4. Baird-Parker, A.C., Organic acids, in Microbial Ecology of Foods, Vol. 1, Silliker, J.H., Ed., Academic Press, New York, 1980, p. 126. 5. Ray, B., Diacetyl of lactic acid bacteria as a food biopreservative, in Food Biopreservatives of Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 137. 6. Daeschel, M.A. and Penner, M.H., Hydrogen peroxide, lactoperoxide systems, and reuterine, in Food Biopreservatives of Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 155. 7. Wolfson, L.M. and Summer, S.S., Antibacterial activity of the lactoperoxidase system: a review, J. Food Prot., 56, 887, 1993. 8. Ray, B., Bacteriocins of starter culture bacteria as food biopreservatives, in Food Biopreservatives of Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 177. 9. Ray, B., Miller, K.W., and Jain, M.K., Bacteriocins of lactic acid bacteria: current perspectives, India J. Microbiol., 41, 2001.
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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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62 FUNDAMENTAL FOOD MICROBIOLOGY 8
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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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88 FUNDAMENTAL FOOD MICROBIOLOGY E.
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92 FUNDAMENTAL FOOD MICROBIOLOGY in
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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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148 FUNDAMENTAL FOOD MICROBIOLOGY p
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160 FUNDAMENTAL FOOD MICROBIOLOGY c
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164 FUNDAMENTAL FOOD MICROBIOLOGY o
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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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170 FUNDAMENTAL FOOD MICROBIOLOGY V
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183 CHAPTER 14 Microbiology of Ferm
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MICROBIOLOGY OF FERMENTED FOOD PROD
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MICROBIOLOGY OF FERMENTED FOOD PROD
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300 FUNDAMENTAL FOOD MICROBIOLOGY b
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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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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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394 FUNDAMENTAL FOOD MICROBIOLOGY E
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398 FUNDAMENTAL FOOD MICROBIOLOGY H
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402 FUNDAMENTAL FOOD MICROBIOLOGY C
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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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464 FUNDAMENTAL FOOD MICROBIOLOGY C
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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 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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548 FUNDAMENTAL FOOD MICROBIOLOGY h
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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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