Fundamental Food Microbiology, Third Edition - Fuad Fathir

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REGULATORY AGENCIES MONITORING FOOD SAFETY IN THE U.S. 547 \ violation and a food has hazard potential. The FDA also helps processors develop their effective sanitation programs and gives contracts to state regulatory agencies to inspect plants. For foreign countries interested in exporting food to the U.S., the FDA sends inspectors to help improve their food quality according to U.S. regulations. In case of violations, the agency sends formal notice of violation to the offender and sets a date (usually 10 d) by which the problem needs to be corrected. In case of failure, depending on the severity of the offence, the FDA is authorized to take legal actions, through the Department of Justice, which include seizure of products, destruction of products, and criminal prosecution of the offenders. This includes products produced in the U.S. as well as imported products. In addition to microbiological quality and safety of foods, the FDA is also responsible for testing foods for composition, nutritional quality, food additives, food labeling, and pesticide residues (some with other agencies). The FDA also conducts market basket surveys to test a certain number of foods (imported and produced in the U.S.) for safety and other qualities. 7. USDA. Under the Wholesome Meat Act and the Wholesome Poultry Product Act, the FSIS of the USDA is responsible for inspecting slaughtering facilities of food animals and birds, and producing wholesome and safe meat, poultry, eggs, and egg products that are sold in interstate commerce or imported. The FSIS also sets up microbiological specifications, particularly pathogen levels, for some of these products and conducts research on food safety and quality. Based on eating quality, the USDA also grades vegetables, fruits, milk and dairy products, and meat and egg products either produced in the U.S. or imported. 8. Centers for Disease Control and Prevention (CDC). The CDC is a branch of the Department of Health and Human Services. In the event of a foodborne disease outbreak, this agency investigates the causative agent of the outbreaks as well as the sequence of events that resulted in the outbreak. 9. U.S. Army. The wholesomeness and safety of foods (ration) consumed by the U.S. military personnel are the responsibility of the Department of Defense. The microbiology branch at Natick Army Research facility has established necessary microbiological specifications for APCs, coliforms, Esc. coli, pathogens, and other microbial groups for different types of foods procured from outside suppliers. B. State and Local Government Agencies Some of the branches in the State Department of Agriculture and Public Health are responsible for the safety of food sold in the state. They cooperate with the federal government agencies to ensure wholesomeness and safety of foods produced and served in the state. State inspectors inspect restaurants, retail food stores, dairies, grain meals, and processing facilities on a regular basis. Some states have authority over inspection of the quality of fish and shellfish taken from state waters. These agencies, if necessary, can embargo illegal food products sold in the state. Federal agencies provide guidelines, when necessary, to state agencies for the regulations. C. International Agencies The Food Standard Commission of the Joint Food and Agricultural Organization and World Health Organization (FAO/WHO), in cooperation with different nations,
548 FUNDAMENTAL FOOD MICROBIOLOGY helps develop international standards in the production, processing, and preservation of foods exported and imported. Codex Alimentarius (CA) is an international food regulatory agency formed by different nations. It helps develop uniform food standards for all countries to ease export and import of foods between countries. REFERENCES 1. Anonymous, New bacteria in the news: a special symposium, Food Technol., 40(8), 16, 1986. 2. Anonymous, A legislative history of the Federal Food, Drug, and Cosmetic Act, U.S. Government Printing Office, Washington, D.C., 1979.
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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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84 FUNDAMENTAL FOOD MICROBIOLOGY qu
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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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96 FUNDAMENTAL FOOD MICROBIOLOGY Fi
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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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302 FUNDAMENTAL FOOD MICROBIOLOGY O
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306 FUNDAMENTAL FOOD MICROBIOLOGY e
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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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346 FUNDAMENTAL FOOD MICROBIOLOGY t
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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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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 MODIFIED ATMOSPHERE (OR
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CONTROL BY MODIFIED ATMOSPHERE (OR
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Page 526 and 527: CONTROL BY IRRADIATION 509 feeding
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Page 550 and 551: CONTROL BY A COMBINATION OF METHODS
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
Page 584 and 585: A ABC transporter, 165 Abiogenesis,
Page 586 and 587: INDEX 569 Antibiotics, see also spe
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Page 592 and 593: INDEX 575 in condiments, 351 in dai
Page 594 and 595: INDEX 577 D D value, 459-460, 511 D
Page 596 and 597: INDEX 579 on equipment, 40 habitats
Page 598 and 599: INDEX 581 contamination of, 422-423
Page 600 and 601: INDEX 583 spoilage from, 261, 270-2
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Page 608 and 609: INDEX 591 benzoic acid level in, 48
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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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