Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CONTROL BY ANTIMICROBIAL PRESERVATIVES 505 Q. Spices Many spices, condiments, and plant extracts are known to contain antimicrobial compounds. Some of these include cinnamic aldehyde in cinnamon; eugenol (2methoxy-4-allyl phenol) in cloves, allspice, and cinnamon; and paramene and thymol in oregano and thyme. Their bacteriostatic and fungistatic properties depend on the active agent. Because of the small amounts used as spices in foods, they probably do not produce any antimicrobial effects. However, the antimicrobial components can be used in higher concentrations as oleoresins or essential oils. The antimicrobial properties of garlic, onion, and ginger, as well as cabbage, Brussels sprouts, carrots, and others have generated interest for their possible use as natural preservatives. It is expected that in the future the antimicrobial compounds from plants, especially food plants, will be studied more effectively and thoroughly. \ V. CONCLUSION Many chemical compounds, approved by regulatory agencies, have been used to control growth of pathogenic and spoilage microorganisms in food. In addition, some of them can kill microbial cells and prevent germination of bacterial spores at concentrations used. Many of these compounds are more effective in combination with other methods. However food environments can greatly influence their effectiveness. They are, like the methods discussed before (except heat), not used to eliminate pathogens from a contaminated food. However, irradiation (besides heat) is used specifically to kill microbes present in food and is discussed in Chapter 37. REFERENCES 1. Ray, B. and Daeschel, M.A., Eds., Biopreservatives of Microbial Origin, CRC Press, Boca Raton, FL, 1992. 2. Davidson, P.M. and Branen, A.L., Eds., Antimicrobials in Foods, 2nd ed., Marcel Dekker, New York, 1993. 3. Dillin, V.M. and Board, R.G., Eds., Natural Antimicrobial Systems and Food Preservation, CAB International, Wallingford, U.K., 1994. 4. Russell, N.J. and Gould, G.W., Eds., Food Preservatives, Van Nostrand Reinhold, New York, 1990, pp. 4-6, 9, 11. 5. Silliker, J.H., Ed., Microbial Ecology of Foods, Vol. I, Academic Press, New York, 1980, pp. 8-10. 6. Giese, J., Antimicrobials: assuring food safety, Food Technol., 49(6), 102, 1994. 7. Benedict, R.C., Biochemical basis for nitrite-inhibition of Clostridium botulinum in cured meat, J. Food Prot., 43, 877, 1980.
506 FUNDAMENTAL FOOD MICROBIOLOGY QUESTIONS 1. Discuss the uses of antimicrobial chemicals before and after 1865 A.D., after 1958, and since the 1980s. 2. Read the labels of ten different foods from at least five food categories and identify in them the chemicals having antimicrobial action (direct or indirect). 3. Define the terms bacteriostatic, germicidal, bactericidal, fungicidal, sporicidal, viricidal, and sporostatic. Give one example of a preservative for each. 4. List five characteristics one should consider in selecting a suitable chemical preservative for a specific food. What is a GRAS-listed preservative? 5. Discuss the antimicrobial properties and any health concern of the following chemical preservatives, and list two foods (for each) in which they are used: NO 2, sulfites, bacteriocins, parabens, benzoic acid, lysozyme, natamycin, and lactic acid. 6. Indicate the mechanism of antimicrobial actions of a bacteriocin, lysozyme, and EDTA. From the information indicate how, if used together, they can produce a synergistic antimicrobial effect.
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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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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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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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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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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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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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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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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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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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