Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CONTENTS 497 CHAPTER 37 Control by Antimicrobial Preservatives I. Introduction................................................................................................498 II. Objectives .................................................................................................499 III. Influencing Factors ...................................................................................499 IV. Examples of Antimicrobial Preservatives ................................................500 A. Nitrite (NaNO 2 and KNO 2) ..............................................................500 B. Sulfur Dioxide (SO 2) and Sulfites (SO 3) .........................................501 C. H 2O 2 ..................................................................................................501 D. Epoxides (Ethylene Oxide, Propylene Oxide) ................................502 E. Acids .................................................................................................502 F. Parabens ...........................................................................................502 G. Bacteriocins of Lactic Acid Bacteria ...............................................502 H. Diacetyl ............................................................................................502 I. CO 2 ...................................................................................................502 J. Butylated Hydroxyanisol (BHA), Butylated Hydroxytoluene (BHT), and t-Butyl Hydroquinone (TBHQ) ................................................502 K. Chitosan ............................................................................................503 L. Ethylenediaminetetraacetate (EDTA) ..............................................503 M. Lysozyme .........................................................................................503 N. Monolaurin (Glycerol Monolaurate) ...............................................503 O. Antibiotics (Tetracyclines, Natamycin, and Tylosin) ......................504 P. Wood Smoke ....................................................................................504 Q. Spices ...............................................................................................505 V. Conclusion ................................................................................................505 References ............................................................................................................505 Questions ..............................................................................................................506
498 FUNDAMENTAL FOOD MICROBIOLOGY I. INTRODUCTION Many chemical compounds, either present naturally, formed during processing, or legally added as ingredients, can kill microorganisms or control their growth in foods. They are, as a group, designated as antimicrobial inhibitors or preservatives. 1,2 Some of the naturally occurring preservatives can be present in sufficient amounts in foods to produce antimicrobial action, such as lysozyme in egg white and organic acids in citrus fruits. Similarly, some of the antimicrobials can be formed in enough quantities during food processing to control undesirable microbial growth, such as lactic acid in yogurt fermentation. However, others can be naturally present or formed in small quantities and essentially do not produce antimicrobial action in foods, e.g., lysozyme in milk (13 mg/100 ml) and diacetyl in some fermented dairy products. Among the many food additives, some are specifically used to preserve foods against microorganisms (such as NO 2 in cured meat to control spore germination, especially of Clo. botulinum) whereas others are added principally to improve the functional properties of a food (such as butylhydroxyanisol, BHA, used as an antioxidant, although it has antimicrobial properties). Use of some of the preservatives started as far back as 6000 B.C. Examples include salting (which had nitrate as a contaminant) of fish and meat; burning sulfur to generate SO 2 to sanitize the environment and equipment used for baking and brewing; smoking fish and meats; and adding spices, herbs, acids, and alcohol to foods (from fermentation). Following the discovery of the microbial role in food spoilage and in foodborne diseases, many chemicals have been introduced since the late 1900s to control microorganisms in foods. The safety of the chemicals on humans was not tested before adding to foods, and some of the chemicals used were later found to be harmful to humans. To protect U.S. consumers, in 1958, the <strong>Food</strong> Additive Amendment was passed (see Appendix C). According to this amendment, a food processor wanting to use a food preservative and other additives must prove their safety, by the procedures recommended, before their incorporation. This law, however, granted an exemption to substances used for a long time, found to be safe, and considered as generally regarded as safe (GRAS) substances. In recent years, the possible effect of different preservatives and other additives on human health from long-term use through different foods has been questioned. Many of them are of nonfood origin or added at a level not normally present in foods, and some are synthetic. The effect of interactions of the different preservatives in the body consumed through different foods, especially in children and debilitated and elderly people, the possible cumulative effect from the consumption for many years, and their interactions with each other and with other chemicals (e.g., medications) have not been determined. Many health-conscious consumers are interested in foods that do not contain any preservatives, especially those not normally found in foods or present in much a lower concentration than that added to foods. This has resulted in the search for preservatives that are either naturally present in the food of plant and animal origin or produced by safe food-grade microorganisms used to produce fermented foods. They are also designated as biopreservatives. 1 Some of these have been used, not always as preservatives, for a long time in foods and have been found to be safe (such as lactic, acetic, and propionic acids), whereas
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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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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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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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88 FUNDAMENTAL FOOD MICROBIOLOGY E.
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92 FUNDAMENTAL FOOD MICROBIOLOGY in
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94 FUNDAMENTAL FOOD MICROBIOLOGY II
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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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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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170 FUNDAMENTAL FOOD MICROBIOLOGY V
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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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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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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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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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414 FUNDAMENTAL FOOD MICROBIOLOGY V
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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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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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