Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CONTENTS 257 CHAPTER 18 Important Factors in Microbial Food Spoilage I. Introduction ..............................................................................................258 II. Sequence of Events ..................................................................................258 III. Significance of Microorganisms ...............................................................258 A. Microbial Types ...............................................................................258 B. Microbial Numbers ..........................................................................259 C. Predominant Microorganisms ..........................................................259 IV. Some Important Food Spoilage Bacteria .................................................261 A. Psychrotrophic Bacteria ...................................................................261 1. Some Important Psychrotrophic Aerobic Spoilage Bacteria......261 2. Some Important Psychrotrophic Facultative Anaerobic Spoilage Bacteria.........................................................................261 3. Some Important Thermoduric Psychrotrophs ............................262 B. Thermophilic Bacteria ......................................................................262 C. Aciduric Bacteria .............................................................................262 V. Significance of Foods ...............................................................................262 A. Food Types .......................................................................................262 B. Food Nutrients ..................................................................................263 C. Utilization of Food Nutrients ...........................................................264 D. Microbial Growth in Succession .....................................................265 VI. Conclusion ................................................................................................266 References ............................................................................................................266 Questions ..............................................................................................................266
258 FUNDAMENTAL FOOD MICROBIOLOGY I. INTRODUCTION Microbial food spoilage occurs as a consequence of either microbial growth in a food or release of microbial extracellular and intracellular (following cell lysis) enzymes in the food environment. Some of the detectable parameters associated with spoilage of different types of foods are changes in color, odor, and texture; formation of slime; accumulation of gas (or foam); and accumulation of liquid (exudate, purge). Spoilage by microbial growth occurs much faster than spoilage by microbial extra- or intracellular enzymes in the absence of viable microbial cells. Between initial production (such as harvesting of plant foods and slaughter of food animals) and final consumption, different methods are used to preserve the acceptance qualities of foods, which include the reduction of microbial numbers and growth. Yet microorganisms grow and cause food spoilage, which for some foods could be relatively high. It is important to understand the factors associated with microbial food spoilage, both for recognizing the cause of an incidence and developing an effective means of control. II. SEQUENCE OF EVENTS Generally, for microbial food spoilage to occur, several events need to take place in sequence. Microorganisms have to get into the food from one or more sources; the food environment (pH, A w, O–R potential, nutrients, inhibitory agents) should favor growth of one or more types of these contaminating microorganisms; the food must be stored (or abused) at a temperature that enables one or more types to multiply; and finally, the food must be stored under conditions of growth for sufficient length of time for the multiplying microbial types to attain the high numbers necessary to cause the detectable changes in a food. In a heat-treated food, the microorganisms associated with spoilage either survive the specific heat treatment (thermodurics) or get into the food following heating (as postheat contaminants). Spoilage of a heated food by microbial enzymes, in the absence of viable microbial cells, can result from some heat-stable enzymes produced by microorganisms in the foods before heat treatment. In addition, the foods need to be stored at a temperature for a sufficient length of time for the catalytic activities of the enzymes to occur to produce the detectable changes. A. Microbial Types III. SIGNIFICANCE OF MICROORGANISMS Raw and most processed foods normally contain many types of molds, yeasts, and bacteria capable of multiplying and causing spoilage. (Viruses do not multiply in foods.) As multiplication is an important component in spoilage, bacteria (because of shorter generation time), followed by yeasts, are in favorable positions over molds to cause rapid spoilage of foods. However, in foods where bacteria or yeasts do not
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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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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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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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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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306 FUNDAMENTAL FOOD MICROBIOLOGY e
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310 FUNDAMENTAL FOOD MICROBIOLOGY m
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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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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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