Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CONTENTS 343 CHAPTER 24 Foodborne Intoxications I. Introduction ..............................................................................................344 II. Staphylococcal Intoxication .....................................................................344 A. Importance ........................................................................................344 B. Characteristics of Staphylococcus aureus .......................................345 1. Organisms ...................................................................................345 2. Growth ........................................................................................345 3. Habitat ........................................................................................345 C. Toxins and Toxin Production ...........................................................345 D. Disease and Symptoms ....................................................................346 E. Food Association ..............................................................................346 F. Prevention (Reduction) of the Disease ............................................347 G. Identification Methods.......................................................................348 H. Analysis of an Outbreak ..................................................................348 III. Botulism ....................................................................................................349 A. Importance ........................................................................................349 B. Characteristics ..................................................................................349 1. Organisms ...................................................................................349 2. Growth ........................................................................................349 3. Habitat ........................................................................................ 350 C. Toxins and Toxin Production ...........................................................350 D. Disease and Symptoms ....................................................................350 E. Food Association ..............................................................................351 F. Prevention of Botulism ....................................................................352 G. Identification Methods .....................................................................352 H. Infant Botulism ................................................................................352 I. Analysis of a Foodborne Botulism Case .........................................353 IV. Mycotoxicosis ...........................................................................................353 A. Importance.........................................................................................353
344 FUNDAMENTAL FOOD MICROBIOLOGY B. Characteristics ..................................................................................354 1. Organisms ...................................................................................354 2. Growth ........................................................................................354 3. Habitat ........................................................................................354 C. Toxins and Toxin Production ...........................................................354 D. Food Association ..............................................................................354 E. Prevention of Mycotoxicosis ...........................................................355 F. Detection Methods ...........................................................................355 V. Conclusion ..............................................................................................355 References ............................................................................................................356 Questions ..............................................................................................................356 I. INTRODUCTION Foodborne intoxication or food poisoning of microbial origin occurs by ingesting a food containing a preformed toxin. Two of bacterial origin, staphylococcal intoxication and botulism, and mycotoxicosis of mold origin are briefly discussed in this chapter. Although Bacillus cereus can also form a heat-stable toxin and produce intoxication, this aspect is discussed under toxicoinfection. The discussions include relative importance of a disease, characteristics of the microorganisms involved, predominant types of food, nature of the toxins, disease and the symptoms, preventative measures, and, for some, analysis of actual outbreak. Some general characteristics of food poisoning are: 1. The toxin is produced by a pathogen while growing in a food. 2. A toxin can be heat labile or heat stable. 3. Ingestion of a food containing active toxin, not viable microbial cells, is necessary for poisoning (except for infant botulism, in which viable spores need to be ingested). 4. Symptoms generally occur quickly, as early as 30 min after ingestion. 5. Symptoms differ with type of toxin; enterotoxins produce gastric symptoms and neurotoxins produce neurological symptoms. 6. Febrile symptom is not present. A. Importance II. STAPHYLOCOCCAL INTOXICATION Staphylococcal food poisoning (staphylococcal gastroenteritis; staphylococcal food poisoning; staph food poisoning), caused by toxins of Staphylococcus aureus, is considered one of the most frequently occurring foodborne diseases worldwide. 1,2 In the U.S., at least before the 1980s, it was implicated in many outbreaks. However, in recent years, the number of staphylococcal food poisoning outbreaks has declined. CDC reports indicate that during 1972 to 1976, it was associated with 21.4% of the foodborne disease outbreaks affecting 29.7% of the total cases; in contrast, between
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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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82 FUNDAMENTAL FOOD MICROBIOLOGY I.
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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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246 FUNDAMENTAL FOOD MICROBIOLOGY C
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CONTENTS 257 CHAPTER 18 Important F
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IMPORTANT FACTORS IN MICROBIAL FOOD
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270 FUNDAMENTAL FOOD MICROBIOLOGY X
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284 FUNDAMENTAL FOOD MICROBIOLOGY (
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392 FUNDAMENTAL FOOD MICROBIOLOGY H
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398 FUNDAMENTAL FOOD MICROBIOLOGY H
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406 FUNDAMENTAL FOOD MICROBIOLOGY G
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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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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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