Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CONTENTS 429 CHAPTER 29 Indicators of Bacterial Pathogens I. Introduction ..............................................................................................429 II. Criteria for Ideal Indicators ......................................................................430 III. Coliform Group ........................................................................................431 A. Coliforms ..........................................................................................431 1. Organisms and Sources ..............................................................432 2. Occurrence and Significance in Food ........................................432 B. Fecal Coliforms ................................................................................432 1. Organisms and Sources ..............................................................432 2. Occurrence and Significance in Food ........................................433 C. Escherichia coli ................................................................................433 1. Organisms and Sources ..............................................................433 2. Occurrence and Significance in Food ........................................434 IV. Enterobacteriaceae Group ........................................................................434 V. Enterococcus Group .................................................................................435 A. Characteristics and Habitat .............................................................. 435 B. Occurrence and Significance in Food ..............................................436 VI. Conclusion ................................................................................................436 References............................................................................................................. 437 Questions ..............................................................................................................437 I. INTRODUCTION All pathogenic microorganisms implicated in foodborne diseases are considered enteric pathogens, except Staphylococcus aureus, Bacillus cereus, Clostridium botulinum (except in the case of infant botulism), Clo. perfringens, and toxicogenic molds. This means they can survive and multiply or establish in the gastrointestinal (GI) tract of humans, food animals, and birds. A food contaminated directly or
430 FUNDAMENTAL FOOD MICROBIOLOGY indirectly with fecal materials from these sources may theoretically contain one or more of these pathogens and can thus be potentially hazardous to consumers. To implement regulatory requirements and ensure consumer safety, it is necessary to know that a food is either free of some enteric pathogens, such as Salmonella serovars and Escherichia coli O157:H7, or contains low levels of some other enteric pathogens, such as Yersinia enterocolitica and Vibrio parahaemolyticus. The procedures used to isolate and confirm a pathogen from a food involve several steps, take a relatively long time, and are costly. Some of the new tests involving molecular biology techniques require high initial investment and highly skilled technicians. In a modernized, large commercial operation, involving procurement of ingredients from many countries, processing of different products, warehousing, distribution over a large area, and retail marketing, it is not practical or economical to test the required number of product samples from each batch for all the pathogens or even those that are suspected of being present in a particular product. Instead, food samples are examined for the number (or level) of groups or a species of bacteria that are of fecal (enteric) origin, usually present in higher density than pathogens, but usually considered to be nonpathogenic. Their presence is viewed as resulting from direct or indirect contamination of a food with fecal materials and indicates the possible presence of enteric pathogens in the food. These bacterial groups or species are termed indicators of enteric pathogens. Although Sta. aureus, Clo. botulinum, Clo. perfringens, and Bac. cereus can be present in the fecal matters of humans and food animals, they, along with toxigenic molds, are not considered classical enteric pathogens. Their presence in a food is not normally considered to be because of fecal contamination, and the indicators of enteric pathogens are not very effective for the purpose. To determine the presence of these microorganisms and their toxins, specific methods recommended for their detection and identification should be used. The aerobic plate count (APC) or standard plate count (SPC) is not an indicator of possible presence of pathogens. Instead it is an indicator of the microbiological quality of a food as well as a measure of the level of sanitation used in the handling (processing and storage) of a food (see Appendix E). II. CRITERIA FOR IDEAL INDICATORS Several criteria were suggested for selecting a bacterial group or species as an indicator of enteric foodborne pathogens. 1–3 Some are listed with brief explanations: 1. The indicator should preferably contain a single species or a few species with some common and identifiable biochemical and other characteristics in order to be able to identify them from the many different types of microorganisms that might be present in a food. 2. The indicator should be of enteric origin, that is, it should share the same habitat as the enteric pathogens and is present when and where the pathogens are likely to be present. 3. The indicator should be nonpathogenic so that its handling in the laboratory does not require safety precautions as required for pathogens.
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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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CONTENTS 67 CHAPTER 6 Factors Influ
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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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140 FUNDAMENTAL FOOD MICROBIOLOGY B
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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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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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252 FUNDAMENTAL FOOD MICROBIOLOGY M
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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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CONTENTS 323 CHAPTER 23 Important F
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IMPORTANT FACTS IN FOODBORNE DISEAS
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352 FUNDAMENTAL FOOD MICROBIOLOGY G
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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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CONTROL BY REDUCED A W D. Foam-Dryi
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CONTENTS 483 CHAPTER 35 Control by
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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 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 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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538 FUNDAMENTAL FOOD MICROBIOLOGY a
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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 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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