Fundamental Food Microbiology, Third Edition - Fuad Fathir

270 FUNDAMENTAL FOOD MICROBIOLOGY
XI. Fermented Foods ......................................................................................282
A. Fermented Meat Products ................................................................283
B. Fermented Dairy Products ...............................................................283
C. Fermented Vegetable and Fruit Products .........................................284
D. Fermented Beverages .......................................................................284
XII. Canned Foods ...........................................................................................285
A. Thermophilic Sporeformers .............................................................285
1. Flat Sour Spoilage ......................................................................286
2. Thermophilic Anaerobe (TA) Spoilage .....................................286
3. Sulfide Stinker Spoilage .............................................................286
B. Spoilage Due to Insufficient Heating ..............................................286
C. Spoilage Due to Container Leakage ................................................286
XIII. Conclusion ................................................................................................287
References ............................................................................................................287
Questions ..............................................................................................................287
I. INTRODUCTION
The predominant microbial types normally expected to be present in different food
groups have been listed in Chapter 2 and Chapter 4. Initially, a food produced under
proper sanitary conditions generally contains microorganisms at a level (per g, ml,
or cm 2 ) much lower than that at which spoilage is detected. Subsequently, growth
of some of the microbial species among those initially present enables the microorganisms
to reach the spoilage detection level. Many factors dictate which species
will multiply relatively rapidly to become the predominant spoilage microorganisms.
Along with microbial types, food types and food environments (both intrinsic and
extrinsic factors) have important roles in determining the predominant spoilage
microflora in a food. These aspects have been discussed in Chapter 4 and Chapter
6. In this chapter, predominant microorganisms associated with the spoilage of
different food groups are described. As the foods in each group have similarities in
nutrient content and the environment, similar microbial types are generally associated
with spoilage. Pathogens are not included.
A. Raw Meat
II. FRESH AND READY-TO-EAT MEAT PRODUCTS
Fresh meats from food animals and birds contain a large group of potential spoilage
bacteria that include species of Pseudomonas, Acinetobacter, Moraxella,
Shewanella, Alcaligenes, Aeromonas, Escherichia, Enterobacter, Serratia, Hafnia,
Proteus, Brochothrix, Micrococcus, Enterococcus, Lactobacillus, Leuconostoc, Carnobacterium,
and Clostridium, as well as yeasts and molds. 1–6 The predominant
spoilage flora in a meat is determined by nutrient availability, oxygen availability,
storage temperature, pH, storage time of the product, and generation time of the