Fundamental Food Microbiology, Third Edition - Fuad Fathir

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FOOD SPOILAGE BY MICROBIAL ENZYMES 311 specialty products with a long shelf life will increase. It will be important to recognize the problem and determine the cause to overcome such product defects. These aspects are discussed with actual incidents in Chapter 20. \ V. CONCLUSION Enzymes of microorganisms either secreted outside or released from inside following lysis of the cells can cause spoilage of specific foods, even in the absence of live cells or cell growth. Some of these enzymes can be resistant to physical and chemical treatments given to food and can be active at the storage conditions of the food. As our likings for the refrigerated foods increase and the foods are stored for a longer time, problems associated with these enzymes will increase. There is a need to determine the presence of live cells as well as their enzymes to predict the shelf life of foods. In Chapter 22, some of the methods currently used to determine shelf life as well as some new approaches are discussed. REFERENCES 1. Law, B.A., Reviews on the progress of dairy science: enzymes of psychrotrophic bacteria and their effects on milk and milk products, J. Dairy Res., 46, 573, 1979. 2. Cousin, M.A., Presence and activity of psychrotrophic microorganisms in milk and dairy products: a review, J. Food Prot., 45, 172, 1982. 3. Kroll, S., Thermal stability, in Enzymes of Psychrotrophic Bacteria in Raw Foods, McKellar, R.C., Ed., CRC Press, Boca Raton, FL, 1989, p. 121. 4. Cousin, M.A., Physical and biochemical effects on milk components, in Enzymes of Psychrotrophic Bacteria in Raw Foods, McKellar, R.C., Ed., CRC Press, Boca Raton, FL, 1989, p. 205. 5. Mottar, J.F., Effect on the quality of dairy products, in Enzymes of Psychrotrophic Bacteria in Raw Foods, McKellar, R.C., Ed., CRC Press, Boca Raton, FL, 1989, p. 227. 6. Greer, G., Red meats, poultry and fish, in Enzymes of Psychrotrophic Bacteria in Raw Foods, McKellar, R.C., Ed., CRC Press, Boca Raton, FL, 1989, p. 267. 7. Venugopal, V., Extracellular proteases of contaminating bacteria in fish spoilage: a review, J. Food Prot., 53, 341, 1990. QUESTIONS 1. Discuss the role of intracellular enzymes of spoilage bacteria in food spoilage. 2. Describe the role of extracellular enzymes of spoilage bacteria in food spoilage. 3. Briefly discuss the production and characteristics of heat-stable enzymes by psychrotrophic Gram-negative bacteria. List three bacterial genera that produce heatstable proteinases and lipases. 4. Briefly describe the problems associated with heat-stable microbial enzymes in UHT milk, cottage cheese, cheddar cheese, and cream.
312 FUNDAMENTAL FOOD MICROBIOLOGY 5. Explain possible spoilage problems from using nonfat dry milk and cream made from a batch of raw milk in which a Pse. flourescens grew to 5 ¥ 10 6 cells/ml; nonfat dry milk is used to make yogurt and cream to make sour cream. 6. What are the possibilities for heat-stable enzymes of spoilage bacteria to cause spoilage of a low-heat-processed, vacuum-packaged refrigerated meat product with a shelf life of 15 weeks? 7. Nowadays, many foods are stored under refrigerated or frozen temperature (£–20�C). Discuss possible spoilage problems in these foods because of microbial enzymes in the absence of microbial growth.
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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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CONTENTS 67 CHAPTER 6 Factors Influ
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FACTORS INFLUENCING MICROBIAL GROWT
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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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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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238 FUNDAMENTAL FOOD MICROBIOLOGY E
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240 FUNDAMENTAL FOOD MICROBIOLOGY S
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CONTENTS 257 CHAPTER 18 Important F
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IMPORTANT FACTORS IN MICROBIAL FOOD
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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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406 FUNDAMENTAL FOOD MICROBIOLOGY G
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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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454 FUNDAMENTAL FOOD MICROBIOLOGY R
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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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540 FUNDAMENTAL FOOD MICROBIOLOGY R
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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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