Fundamental Food Microbiology, Third Edition - Fuad Fathir

454 FUNDAMENTAL FOOD MICROBIOLOGY
REFERENCES
1. Porter, N.N., Food Science, 2nd ed., AVI Publishing, Westport, CT, 1973, p. 352.
2. Koseoglu, S.S., Lawhon, J.T., and Lusas, E.W., Use of membranes in citrus juice
processing, Food Technol., 44(12), 90, 1990.
3. Dickson, J.S. and Anderson, M.E., Microbiological decontamination of food animal
carcasses by washing and sanitizing systems: a review, J. Food Prot., 55, 133, 1992.
4. El-Khateib, T., Yousef, A.E., and Ockerman, H.W., Inactivation and attachment of
Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins,
J. Food Prot., 56, 29, 1993.
5. Lillard, H.S., Effect of trisodium phosphate on salmonellae attached to chicken skin,
J. Food Prot., 57, 465, 1994.
QUESTIONS
1. List the methods used to remove microorganisms from foods and discuss one
advantage and one disadvantage of each method.
2. Discuss two specific microbiological disadvantages, with examples, of trimming
food for visible microbial growth or microbial contamination.
3. Discuss two specific microbiological disadvantages, with examples, of washing
carcasses of animals and birds to reduce microorganisms.
4. List six different agents that have been tested, and discuss their relative efficiency
in removing microorganisms from beef carcasses.
5. A milk processor found that a batch of milk had very high levels of bacterial
spores that could increase the SPC level following pasteurization. Discuss a
physical removal procedure that he could use to remove the spores to attain the
desired SPC level.