Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CONTROL BY HEAT 461 Figure 32.1 Graphical presentation of decimal reduction time (D). The graph also illustrates the number of D required with high and low populations of bacteria with the same heat sensitivity (a and a1) to obtain a desired survivor level (say 10 1 /g or /ml) and different D values for two bacterial species with different heat sensitivities at 65ºC (a and b). Figure 32.2 Hypothetical thermal death time curve. D, decimal reduction time; Z, ºC required for the thermal death time curve to transverse over a log 10 cycle. \
462 FUNDAMENTAL FOOD MICROBIOLOGY organisms. In contrast, high-heat processing is used to destroy thermodurics, and especially the most heat-resistant spores of spoilage and pathogenic bacteria. Methods (e.g., baking, broiling, simmering, roasting, and frying) used in cooking foods and blanching used to destroy some natural enzymes in fresh vegetables and fruits are not discussed here. Although they destroy microorganisms, their main use is for food preparation and not destruction of microorganisms in foods. 1,4 A. Low-Heat Processing or Pasteurization The temperature used for low-heat processing or pasteurization is below 100ºC. The objectives of pasteurization are to destroy all the vegetative cells of the pathogens and a large number (~90%) of associative (many of which can cause spoilage) microorganisms (yeasts, molds, bacteria, and viruses). In certain foods, pasteurization also destroys some natural enzymes (e.g., phophatase in milk). The temperature and time are set to the lowest level to meet the microbiological objectives and to minimize thermal damage of the food, which otherwise could reduce the acceptance quality (such as heated flavor in milk) or pose processing difficulties (such as coagulation of liquid egg). Depending on the temperature used, thermoduric cells of spoilage bacteria and spores of pathogenic and spoilage bacteria survive the treatment. Thus, additional methods need to be used to control the growth of survivors (as well as postpasteurization contaminants) of pasteurized products, unless a product has a natural safety factor (e.g., low pH in some acid products). Refrigeration, modified atmosphere packaging, incorporation of preservatives, reduction of A w, and other techniques are used, when possible in combination, to prevent or retard the problem of microbial growth in low-heat-processed products. Microbial heatstable enzymes and toxins are not destroyed unless a food is heated for 30 min or longer at or above 90ºC. Pasteurization of milk has been used for a long time. Two methods, heating at 145ºF (62.8ºC) for 30 min or 161ºF (71.7ºC) for 15 sec, are used to destroy the most heat resistant Q fever pathogen, Coxiella burnetii. The methods are also designated, respectively, as low temperature long time (LTLT) and high temperature short time (HTST) methods. As indicated before, regulation requires every particle of milk to be heated at 145ºF for 30 min or at 161ºF for 15 sec (holding time). <strong>Food</strong>s that are not uniformly heated to the specified temperature and time can be involved in foodborne diseases. Immediately after the holding time, the milk is cooled to 40ºF, packaged, and maintained at that temperature until consumed. Low-heat treatment is used for processing many products by using different times and temperatures, e.g., ice cream mix, 180ºF (82.3ºC) for 25 sec or 160ºF (71.2ºC) for 30 min; liquid whole egg, 140ºF (60ºC) for 3.5 min (intended to destroy Salmonella); fruit juices, 60 to 70ºC for 15 min or 80 to 85ºC for 1 min; wine, 82 to 85ºC for 1 min; pickles in acid (pH 3.7), 74ºC for 15 min; vinegar, 65.6 to 71.1ºC for 1 min or 60ºC for 30 min (heating of all low-pH products is designed to destroy aciduric spoilage microorganisms); crab meat, 70ºC for 10 min; low-heat-processed meat products, 60 to 70ºC internal temperature (depending on the size, it can take 2 h for the center of a product to reach the desired temperature; heating is not intended to kill Clo.
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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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44 FUNDAMENTAL FOOD MICROBIOLOGY op
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46 FUNDAMENTAL FOOD MICROBIOLOGY Fl
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48 FUNDAMENTAL FOOD MICROBIOLOGY di
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50 FUNDAMENTAL FOOD MICROBIOLOGY we
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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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60 FUNDAMENTAL FOOD MICROBIOLOGY Fo
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62 FUNDAMENTAL FOOD MICROBIOLOGY 8
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64 FUNDAMENTAL FOOD MICROBIOLOGY Th
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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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86 FUNDAMENTAL FOOD MICROBIOLOGY Ot
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88 FUNDAMENTAL FOOD MICROBIOLOGY E.
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90 FUNDAMENTAL FOOD MICROBIOLOGY do
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92 FUNDAMENTAL FOOD MICROBIOLOGY in
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94 FUNDAMENTAL FOOD MICROBIOLOGY II
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96 FUNDAMENTAL FOOD MICROBIOLOGY Fi
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98 FUNDAMENTAL FOOD MICROBIOLOGY pr
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100 FUNDAMENTAL FOOD MICROBIOLOGY T
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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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148 FUNDAMENTAL FOOD MICROBIOLOGY p
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160 FUNDAMENTAL FOOD MICROBIOLOGY c
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164 FUNDAMENTAL FOOD MICROBIOLOGY o
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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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170 FUNDAMENTAL FOOD MICROBIOLOGY V
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176 FUNDAMENTAL FOOD MICROBIOLOGY t
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178 FUNDAMENTAL FOOD MICROBIOLOGY m
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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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226 FUNDAMENTAL FOOD MICROBIOLOGY w
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228 FUNDAMENTAL FOOD MICROBIOLOGY d
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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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270 FUNDAMENTAL FOOD MICROBIOLOGY X
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284 FUNDAMENTAL FOOD MICROBIOLOGY (
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302 FUNDAMENTAL FOOD MICROBIOLOGY O
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306 FUNDAMENTAL FOOD MICROBIOLOGY e
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310 FUNDAMENTAL FOOD MICROBIOLOGY m
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318 FUNDAMENTAL FOOD MICROBIOLOGY s
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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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346 FUNDAMENTAL FOOD MICROBIOLOGY t
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348 FUNDAMENTAL FOOD MICROBIOLOGY G
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350 FUNDAMENTAL FOOD MICROBIOLOGY P
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356 FUNDAMENTAL FOOD MICROBIOLOGY R
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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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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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392 FUNDAMENTAL FOOD MICROBIOLOGY H
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394 FUNDAMENTAL FOOD MICROBIOLOGY E
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398 FUNDAMENTAL FOOD MICROBIOLOGY H
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408 FUNDAMENTAL FOOD MICROBIOLOGY a
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Page 436 and 437: NEW AND EMERGING FOODBORNE PATHOGEN
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Page 456 and 457: SECTION VI Control of Microorganism
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Page 460 and 461: CONTROL OF ACCESS (CLEANING AND SAN
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Page 484 and 485: CONTENTS 467 CHAPTER 33 Control by
Page 486 and 487: CONTROL BY LOW TEMPERATURE 469 with
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Page 494 and 495: CONTROL BY REDUCED A W aureus and r
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Page 526 and 527: 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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CONTENTS 529 CHAPTER 40 Control by
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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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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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