Fundamental Food Microbiology, Third Edition - Fuad Fathir

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289 CHAPTER 20 New Food Spoilage Bacteria in Refrigerated Foods CONTENTS I. Microorganisms That Grow in Refrigerated Foods (Psychrotrophs) ......290 II. Popularity of Refrigerated Foods .............................................................291 III. Microbiological Problems ........................................................................292 IV. Incidence of Spoilage of Vacuum-Packaged Refrigerated Food .............294 A. Spoilage of Unprocessed (Fresh) Beef by Clostridium spp. ..........294 B. Spoilage of Roasted Beef by Clostridium .......................................295 C. Spoilage of Pork Chops by Clostridium algidicarnis .....................296 D. Spoilage of Tofu by Clostridium spp. .............................................296 E. Spoilage of Unripened Soft Cheese by Leuconostoc spp. ..............296 F. Spoilage of Low-Heat-Processed Meat Products by Leuconostoc spp. ..............................................................................296 G. Ammonia Odor in Turkey Roll .......................................................297 H. Yellow Discoloration of Luncheon Meat ........................................297 I. Gray Discoloration of Turkey Luncheon Meat ...............................298 J. Pink Discoloration of Sliced, Chopped, and Formed Roast Beef ........................................................................................298 K. Gas Distension and Pink Discoloration of Sliced Turkey Rolls......298 L. Gas Distension (Blowing) of Ground Beef Chubs...........................299 M. Egg Odor in Refrigerated Fresh Chicken Meat Products ................300 N. Off-Odor in Frozen Chicken Meat Product......................................301 O. Gas and Slime Development in Vacuum-Packaged Smoked Salmon Products ..............................................................................302 V. Conclusion ................................................................................................302 References..............................................................................................................303 Questions ..............................................................................................................304
290 FUNDAMENTAL FOOD MICROBIOLOGY I. MICROORGANISMS THAT GROW IN REFRIGERATED FOODS (PSYCHROTROPHS) In food microbiology, the terms psychrophiles and psychrotrophs are used to identify those microorganisms that can grow in food stored at low temperatures, namely, chilling and refrigeration, that can range between –1�C and +7�C. A present-day domestic refrigerator is expected to maintain a temperature of ca. 40�F (4.4�C), whereas commercial refrigeration can be lower or higher than this, depending on the particular food stored and shelf life expected. Highly perishable foods are either refrigerated or chilled on ice. Thus, psychrotrophs can multiply in these foods, provided other conditions for growth are not restricting. 1,2 There is some confusion about the definitions of the two terms, particularly in relation to their importance in food microbiology. The term psychrophile or psychrophilic is quite specific and includes those microorganisms that grow optimally at ca. 12 to 15�C and have a growth temperature range between £ –5�C and 22�C. These microorganisms can grow in refrigerated and chilled foods. The definition of psychrotrophs is, however, not clear-cut. Originally, in 1960, this term was introduced to include those microorganisms that grow at 0 to 5�C, irrespective of their optimum or the range of growth temperatures. Rather, they seem to grow best at 25 to 30�C and might not grow above 35�C. Thus, they appear to be a subgroup of mesophiles (growth temperature of mesophiles: optimum 30 to 40�C and range 5 to 45�C), but not a subgroup of psychrophiles. This group includes Gram-positive and Gram-negative aerobic, anaerobic, and facultative anaerobic, motile and nonmotile, sporeformers and nonsporeformers, coccus and rod-shaped bacteria, as well as many yeasts and molds. Later in 1976, the International Dairy Foundation defined psychrotrophs as those microorganisms that grow at 7�C, irrespective of their optimal and range of growth temperatures. However, this does not indicate whether it includes only the subgroup of mesophiles with the ability to grow at or below 7�C, or both psychrophiles and the subgroup of mesophiles that grow at the lower temperature range. More recently, the term psychrotrophs includes mesophilic subgroups that can grow at 40�F or below (£ 4.4�C, refrigerated temperature). 1,2 Several studies have revealed that there are some mesophilic pathogens, (e.g., Yersinia enterocolitica and Listeria monocytogenes) and spoilage bacteria (e.g., Leuconostoc spp., several Lactobacillus spp., and Serratia spp.), that can grow in vacuum- and modified-air (MA) packaged foods at 0 to 1�C. Spoilage of vacuumpackaged meats by the psychrophilic Clostridium spp. with a growth range between –2 and 20�C was also reported. It is important to have understandable communication among the people associated with food production, regulations, sanitation, academic and research activities, and others without creating confusion by using the designations psychrotrophic spoilage for the mesophilic subgroup and psychrophilic spoilage for the second group. For easier understanding, it is probably not unscientific to use the term psychrotrophs for the microorganism that can grow (in food) at refrigerated or chilled storage temperature (£ 40�F or 4.4�C). This includes both the mesophile subgroup that can grow at lower temperature and psychrophiles. As both groups are important in spoilage and foodborne diseases, and the methods used to
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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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50 FUNDAMENTAL FOOD MICROBIOLOGY we
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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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94 FUNDAMENTAL FOOD MICROBIOLOGY II
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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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CONTENTS 209 CHAPTER 15 Intestinal
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INTESTINAL BENEFICIAL BACTERIA 211
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IMPORTANT FACTS IN FOODBORNE DISEAS
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IMPORTANT FACTS IN FOODBORNE DISEAS
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346 FUNDAMENTAL FOOD MICROBIOLOGY t
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348 FUNDAMENTAL FOOD MICROBIOLOGY G
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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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