Fundamental Food Microbiology, Third Edition - Fuad Fathir

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MICROBIAL ATTACHMENT TO FOOD AND EQUIPMENT SURFACES 539 The factors associated with the attachment of spoilage and pathogenic bacteria to meat and carcass surfaces can be divided into three groups: associated with bacteria, associated with meat, and extrinsic factors. 1–3 Many Gram-positive bacteria (Clostridium, Micrococcus, Staphylococcus, Lactobacillus spp., and Bro. thermosphacta) and Gram-negative bacteria (Esc. coli, Proteus, Pseudomonas, Serratia, Salmonella, Enterobacter, Shewanella, and Acinetobacter spp.) can attach to skin and meat surfaces of chicken, pork, beef, and lamb. Some studies showed that several Gram-negatives, such as Proteus and Pseudomonas spp., attach more rapidly and in higher numbers than some Gram-positive bacteria, such as Lactobacillus, Staphylococcus, and Micrococcus spp. However, there are differences in observations, and some researchers think that the more negative charge the cells of species or strains have, the faster and higher is their ability to attach to muscle surfaces. Similarly, results differ among researchers with respect to influences of types of food animals, birds, and microbial species to attachment. Bacterial attachment to lean tissues is generally higher than to adipose tissues; however, there is probably no difference in the attachment of both Gram-positive and Gram-negative bacterial species in the skin and muscle of different types of food animals and birds. Among the extrinsic factors, the number of attached cells on meat surfaces is directly related to contact time and cell concentrations used. At optimum growth temperature, a bacterial species shows a higher attachment rate. Electrical stimulation of the carcasses may favor attachment, but opinions differ on this. 1–3 \ IV. CONTROL MEASURES Microbial biofilm formation on equipment surfaces and attachment to solid food surfaces can resist their removal and killing by some of the methods used but designed to remove or kill unattached microbial cells from a culture broth. Some modifications in these methods may be necessary to overcome the problems, especially in food contact and processing equipment surfaces. Biofilms are difficult to remove if they are left to grow. They should be removed when the biofilms are young. In a food-processing operation, cleaning and sanitation has to be done every few hours. This needs to be determined for a specific food and the nature of the operation. To break down the glycocalyx minerals, a treatment with some suitable hydrolyzing enzymes may be initially administered. EDTA, along with treatment by quaternary ammonium compounds following enzyme treatment, can be helpful. In addition, processing equipment needs to be designed to prevent or control biofilm formation. To reduce attachment of microorganisms to solid food surfaces, suitable control measures need to be adopted. Use of suitable preservatives, low A w, low pH, and low storage temperature can be used judiciously in combinations to reduce the rate of biofilm formation in food.
540 FUNDAMENTAL FOOD MICROBIOLOGY REFERENCES 1. Zottola, E.A., Microbial attachment and biofilm formation: a new problem for the food industry: scientific status summary, <strong>Food</strong> Technol., 48(7), 107, 1994. 2. Mattila-Sandholm, T. and Wirtanen, G., Biofilm formation in the industry: a review, <strong>Food</strong> Rev. Int., 8, 573, 1992. 3. Notermans, S., Dormans, J.A.M.A., and Mead, G.C., Contribution of surface attachment to the establishment of microorganisms in food processing plants: a review, Biofouling, 5, 1, 1991.
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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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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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92 FUNDAMENTAL FOOD MICROBIOLOGY in
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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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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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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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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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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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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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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 LOW PH AND ORGANIC ACIDS
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Page 552: SECTION VII Appendices This section
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Page 572 and 573: 555 APPENDIX E Detection of Microor
Page 574 and 575: DETECTION OF MICROORGANISMS IN FOOD
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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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