Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CONTROL BY NOVEL PROCESSING TECHNOLOGIES 517 heat by dielectric and ionic mechanisms; water molecules, because of their dipolar nature, are associated with dielectric heating. Heating of food is very rapid but not uniform as compared with that in conventional heating. Destruction of microorganisms (cells and spores) is accomplished by the heat mainly through denaturation of proteins and nucleic acids. Microwave ovens are widely used now to cook and reheat foods. This method has the potential of producing commercially pasteurized and sterilized foods. However, because of the possible presence of cold spots in solid and semisolid foods, the method cannot be used to assure safety and is thus currently not regulated by the FDA (see Chapter 32). Many studies are now being conducted to improve the uniform heating of the microwave oven. B. Ohmic and Inductive Heating 3 In ohmic heating, electric currents are passed to heat food through an electrode contacting the food. In contrast, in inductive heating, electric coils placed near a food generate an oscillating electromagnetic field that sends electric currents to heat the food. Of the two, ohmic heating has been studied well for it potential use in the production of commercially pasteurized and sterilized food products. The destruction of microbial cells and spores is achieved primarily by destabilizing proteins, nucleic acids, membrane, and other vital functional components by heat. <strong>Food</strong> materials are heated rapidly and uniformly from the generation of internal energy. This method also produces cold spots in foods containing high fat and solids. Techniques are being studied to minimize their occurrence. C. Pulsed Electric Fields 3,4 Use of pulsed electric fields (PEF), a nonthermal method, involves application of high-intensity electric pulses between two electrodes placed in a food for a very short time to inactivate microorganisms. Various aspects of this method, including applications in food, have been studied. A short review of the method is presented in Section III of this chapter. D. High-Pressure Processing 3 High-pressure processing (HPP) is a nonthermal method involving pressurization of a packaged food in a water-filled closed chamber for a short duration to inactivate microorganisms. A liquid food can be pressurized directly. In addition to antimicrobial effect, it has many other food applications. The method has generated a great interest and several foods have already been commercially produced. A review of the current status of the method has been presented in Section IV of this chapter. E. Pulsed Light Technology 3 This is a nonthermal method in which microorganisms on the surface of food (usually in a transparent package) are inactivated by high-energy light pulses. Light pulses in the wavelengths of 170 to 2600 nm are used for a very short duration (£0.01 s). \
518 FUNDAMENTAL FOOD MICROBIOLOGY Processing units have been developed in which electric energy can be stored in a capacitor over a long period, which then can be released in a shorter time to produce an antimicrobial effect. The antimicrobial effect is produced through the action on nucleic acids (especially in the UV range), proteins, membrane, and other cellular components. The antimicrobial effectiveness of the process has been studied on food contact surface, packaging materials and surface of various foods, including cheeses, processed meat products, bakery products, and fishery products. Following treatment, the products retained acceptance qualities during extended shelf life. F. Oscillating Magnetic Fields 3,5 In this nonthermal method, a food, sealed in a plastic bag, is exposed to oscillating magnetic fields (OMF) (
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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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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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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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170 FUNDAMENTAL FOOD MICROBIOLOGY V
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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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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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454 FUNDAMENTAL FOOD MICROBIOLOGY R
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456 FUNDAMENTAL FOOD MICROBIOLOGY e
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460 FUNDAMENTAL FOOD MICROBIOLOGY a
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Page 572 and 573: 555 APPENDIX E Detection of Microor
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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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