Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CHARACTERISTICS OF PREDOMINANT MICROORGANISMS IN FOOD 31 H. Thermophilic Bacteria They are bacteria that are able to grow at 50�C and above. Species from genera Bacillus, Clostridium, Pediococcus, Streptococcus, and Lactobacillus are included in this group. I. Psychrotrophic Bacteria They are bacteria that are able to grow at refrigerated temperature (£5�C). Some species from Pseudomonas, Alteromonas, Alcaligenes, Flavobacterium, Serratia, Bacillus, Clostridium, Lactobacillus, Leuconostoc, Carnobacterium, Brochothrix, Listeria, Yersinia, and Aeromonas are included in this group. J. Thermoduric Bacteria They are bacteria that are able to survive pasteurization temperature treatment. Some species from Micrococcus, Enterococcus, Lactobacillus, Pediococcus, Bacillus (spores), and Clostridium (spores) are included in this group. K. Halotolerant Bacteria They are bacteria that are able to survive high salt concentrations (�10%). Some species from Bacillus, Micrococcus, Staphylococcus, Pediococcus, Vibrio, and Corynebacterium are included in this group. L. Aciduric Bacteria They are bacteria that are able to survive at low pH (
32 FUNDAMENTAL FOOD MICROBIOLOGY O. Slime Producers They are bacteria that produce slime because they synthesise polysaccharides. Some species or strains from Xanthomonas, Leuconostoc, Alcaligenes, Enterobacter, Lactococcus, and Lactobacillus are included in this group. P. Spore Formers They are bacteria having the ability to produce spores. Species from Bacillus, Clostridium, and Desulfotomaculum are included in this group. They are further divided into aerobic sporeformers, anaerobic sporeformers, flat sour sporeformers, thermophilic sporeformers, and sulfide-producing sporeformers. Q. Aerobes They are bacteria that require oxygen for growth and multiplication. Species from Pseudomonas, Bacillus, and Flavobacterium are included in this group. R. Anaerobes They are bacteria that cannot grow in the presence of oxygen. Species from Clostridium are included in this group. S. Facultative Anaerobes They are bacteria that are able to grow in both the presence and absence of oxygen. Lactobacillus, Pediococcus, Leuconostoc, enteric pathogens, and some species of Bacillus, Serratia, and coliforms are included in this group. T. Coliforms Species from Escherichia, Enterobacter, Citrobacter, and Klebsiella are included in this group. They are used as an index of sanitation. U. Fecal Coliforms Mainly Escherichia coli is included in this group. They are also used as an index of sanitation. V. Enteric Pathogens Pathogenic Salmonella, Shigella, Campylobacter, Yersinia, Escherichia, Vibrio, Listeria, hepatitis A, and others that can cause gastrointestinal infection are included in this group.
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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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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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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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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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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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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 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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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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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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