Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CHARACTERISTICS OF PREDOMINANT MICROORGANISMS IN FOOD 23 bacteriophages have been isolated for many species in the genera Lactococcus, Streptococcus, Leuconostoc, and Lactobacillus; no bacteriophage of Pediococcus is yet known. Methods are being devised to genetically engineer lactic starter cultures so that they become resistant to multiple bacteriophages (see Chapter 13). D. Important Bacterial Genera Bacterial classification is changing rapidly. 1–3 In Bergey's Manual of Systematic Bacteriology, published between 1984 and 1988, more than 420 bacterial genera are listed in 33 sections on the basis of their differences in characteristics. Since then, many other genera have been created, such as Lactococcus (former N-group or dairy Streptococcus) and Carnobacterium (some species previously included in Lactobacillus). In the ninth edition of Bergey's Manual of Determinative Bacteriology (1993), more than 560 genera are listed in 35 groups. Of these, Table 2.1 lists 48 genera whose species are frequently associated with spoilage, health hazard, and bioprocessing of food. Species of other genera besides these 48 can also be found in food, but their relative significance is not well established. Many species names in several genera are also no longer valid and thus not included in the current Bergey's Manual of Determinative Bacteriology. In this text, only species and genera currently approved and listed in Bergey's Manual are used. Brief important characteristics of these genera and their importance in foods are described. Some descriptions are also presented in other chapters, such as pathogens in Chapter 24 to Chapter 26 and beneficial bacteria (bioprocessing) in Chapter 10 and Chapter 17. Since the publication of the ninth edition of Bergey’s Manual of Determinative Bacteriology, many other new genera have been created. A few that are important in food are listed separately in this chapter. The second edition of Bergey’s Manual of Systematic Bacteriology is being published in five volumes. Once they are published, within the next two to four years, better information will be available on bacterial genera and species important in food. 1. Gram-Negative Aerobes \ Campylobacter. Two species, Campylobacter jejuni and Cam. coli, are foodborne pathogens. Small (0.2 ¥ 1 mm) microaerophilic, helical, motile cells found in the intestinal tract of humans, animals, and birds. Mesophiles. Pseudomonas. Straight or curved (0.5 ¥ 5 mm); aerobes; motile rods; psychrotrophs (grow at low temperatures). Found widely in the environment. Includes large numbers of species. Some important species in foods are Pseudomonas fluorescens, Pse. aeruginosa, and Pse. putida. Important spoilage bacteria, can metabolize a wide variety of carbohydrates, proteins, and lipids in foods. Xanthomonas. Most characteristics of this group are similar to those for Pseudomonas. Plant pathogens, can thus cause spoilage of fruits and vegetables. Xanthomonas campestris strains used to produce xanthan gum, which is used as a food stabilizer. Acetobacter. Ellipsoid to rod-shaped (0.6 ¥ 4 mm); occur singly or in short chains; motile or nonmotile; aerobes; oxidize ethanol to acetic acid; mesophiles. Cause souring of alcoholic beverages and fruit juices and used to produce vinegar (acetic
24 FUNDAMENTAL FOOD MICROBIOLOGY Table 2.1 Genera of Bacteria Important in <strong>Food</strong>s Sectiona (Groupb ) Description Family Genera 2 Gram-negative, Not indicated Campylobacter, aerobic/microa Arcobacter, erophilic, motile, helical/vibrioid Helicobacterc 4 Gram-negative, Pseudomonadaceae Pseudomonas,Xanth aerobic, rods and cocci omonas Acetobacteraceae Acetobacter, Gluconobacter Nisseriaceae Acinetobacter, Morexella Not indicated Alteromonas, Flavobacterium, Alcaligenes, Brucella, Psychrobacter 5 Gram-negative, Enterobacteriaceae Citrobacter, facultative Escherichia, anaerobic, Enterobacter, rods Edwardsiella, Erwinia, Hafnia, Klebsiella, Morganella, Proteus,Salmonella, Shigella, Serratia, Yersinia Vibrionaceae Vibrio, Aeromonas, Plesiomonas 9 Rickettsias Rickettsiaceae Coxiella 12 (17) Gram-positive, Micrococcaceae Micrococcus, cocci Staphylococcus Not indicated Streptococcus, Enterococcus, Lactococcus, Leuconostoc, Pediococcus, Sarcina 13 (18) Gram-positive, Not indicated Bacillus, endospore- Sporolactobacillus, forming rods Clostridium, and cocci (Desulfotomaculumd ) 14 (19) Gram-positive, Not indicated Lactobacillus, nonsporing, Carnobacterium, regular rods Brochothrix, Listeria 15 (20) Gram-positive, Not indicated Corynebacterium, nonsporing, Brevibacterium, irregular rods Propionibacterium, Bifidobacterium a Sections in Bergey's Manual of Systematic Bacteriology. b Groups in Bergey's Manual of Determinative Bacteriology. Only those sections (or groups) containing bacteria important in food are listed in this table. c Are included in this group and contain pathogenic species that can be foodborne. d Disulfotomaculum cells stain Gram-negative.
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CONTENTS 103 CHAPTER 9 Microbial St
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MICROORGANISMS USED IN FOOD FERMENT
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MICROBIOLOGY OF FERMENTED FOOD PROD
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CONTENTS 209 CHAPTER 15 Intestinal
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CONTENTS 257 CHAPTER 18 Important F
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IMPORTANT FACTORS IN MICROBIAL FOOD
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SECTION V Microbial Foodborne Disea
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IMPORTANT FACTS IN FOODBORNE DISEAS
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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 383 Also, unli
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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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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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SECTION VII Appendices This section
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INDEX 569 Antibiotics, see also spe
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INDEX 573 in blue cheese, 201 in bu
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INDEX 577 D D value, 459-460, 511 D
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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 589 Leuconostoc, see also Oen
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INDEX 591 benzoic acid level in, 48
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INDEX 597 low-heat processing of, 4
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INDEX 603 in gum, 49 habitats of, 3
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INDEX 607 W Warburg-Dicken-Horecker
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