Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CONTROL BY NOVEL PROCESSING TECHNOLOGIES 525 commercially sterile products. Pressure pasteurization is considered nonthermal because the foods are pressurized (£700 MPa) at a lower temperature range (15� to
526 FUNDAMENTAL FOOD MICROBIOLOGY Table 39.3 Viability Loss Determination of Lis. monocytogenes Strains by Pressurization in Inoculated Frankfurter (High-Level Inoculation) Treatment a Log CFU/g Log Viability Loss/g Control 7.6 — PN 6.1 1.5 HP 3.4 4.2 HP + PN ND b ~7.6 a Cell suspension of a five-strain mixture of pressure-resistant Lis. monocytogenes was inoculated in hotdog (sterile) packages (50g/package at 7.6 log CFU/g). Some of the packages were inoculated with a mixture of pediocin AcH and nisin (PN; 1:1; 3000 AU/g). Packages were pressurized at 345 MPa for 5 min at 50�C. Enumeration was done by surface plating on prepoured plates of tryptic soy agar. Each result is the average of four packages. Control, without any treatment; PN, with pediocin and nisin only; HP, only pressurized; HP + PN, pressurized in the presence of PN. b No CFU was detected in 0.4 g sample/package. absence of the pathogen because the technique cannot detect a very low level of survivors (theoretically @1 CFU/package). However, even from very few survivors in the package, a psychrotrophic pathogen can multiply during refrigerated storage to reach a detectable level (Table 39.4). In contrast, the isolation technique can be effectively used to detect any survivor in a package. Thus, for a highly potent pathogen for which a zero tolerance is desired, the processing parameters should be evaluated by the isolation technique. The results also showed that pressurization in the presence of a suitable antimicrobial (such as a bacteriocin mixture) is more effective in reducing foodborne bacteria. Recently, an effective pulse pressurization technique has been developed to produce sterile foods. 12 In this, a food inoculated with the spores of Bacillus and Clostridium spp. is preheated to 90�C and given a first pressurization treatment at 690 MPa for 1 min; following depressurization and a pause for 1 min, it is pressurized again for 1 min at 690 MPa. This technique has produced sterile macaroni with Table 39.4 Viability Determination of Lis. monocytogenes Strains in Inoculated Frankfurters (Low-Level Inoculation) Enumeration (log/g) after Isolation (+/–) after Storage at Treatment Storage at 4��C 4��C 1 d 7 d 1 4d 1 d 7 d 14 d Control (2) 3.2 5.6 6.3 2/2 2/2 2/2 BP (3) NDb 0.5 3.6 3/3 3/3 3/3 HP (6) ND 0.4 0.7 1/6 5/6 6/6 HP + BP (6) ND ND ND 0/6 0/6 0/6 a See footnote of Table 39.3 for explanations. Number in parentheses indicates number of sample tested. Enumeration was done by plating on tryptic soy agar and isolation was done on moxalactam agar. Each package was opened and mixed with a selective enrichment broth. A portion was used for enumeration and the remaining materials in the package were incubated at 37�C for 1 to 2 d. A loopful of material was then streaked on a moxalactam agar plate, which after incubation for 48 h was examined for black characteristic colonies for Listeria survivors.
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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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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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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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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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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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Page 572 and 573: 555 APPENDIX E Detection of Microor
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Page 586 and 587: INDEX 569 Antibiotics, see also spe
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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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