Fundamental Food Microbiology, Third Edition - Fuad Fathir

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INDEX 571 instability of, 152 transduction in, 22, 158 Bacterium coli, see Escherichia coli Bacterium enteritidis, see Salmonella Enteritidis Bacteroides, 211 Baker's yeast, 253; see also Saccharomyces cerevisiae Barley, 354–355 Basil, 413 Beads, test method using, 564 Beans fermentation of, 205 heat treatment of, 460 microorganisms in, 48–49 mycotoxins in, 354–355 spoilage of, 285–286 Beavers, 413 Beef brine and curing solutions for, 443 campylobacteriosis from, 378 discoloration of, 298 fresh vs. spoiled, 260 gas production by, 299–300 gastroenteritis from, 44, 346, 373–374, 394, 397 low-heat processing, 273 microbial attachment to, 537–539 odor of, 298–300 pH level of, 44, 298–300 plate count level, 294 refrigerated, 273, 294–300 roasting of, 295–296, 298 salmonellosis from, 365 taeniasis from, 412 vacuum-packaged, 273, 294–300 discoloration of, 495 microorganisms in, 495 shelf life, 495 washing of, 453 Beer fermentation of, 6 filtration of, 452 production of, 133, 180 spoilage of, 22, 285 Beets, 49, 205 Beijerinck, Martinus, 6 Benzoates, 108, 486 Benzoic acid, 484–489 Benzopyrene, 504 Bifidobacterium, see also Lactobacillus acetic acid production by, 131 atmosphere for, 131 carbohydrate metabolism by, 131 carbon dioxide production by, 131 characteristics of, 29, 131, 212 \ fermentation by, 86–87, 145 genetic studies of, 154 habitats of, 29, 132, 211–213, 221 in milk, 189 pH level for, 131 probiotic activity, 211–216 in supplements, 213 temperature for, 131 in yogurt, 189, 192 Bifidobacterium adolescentis, 29, 132, 211 Bifidobacterium bifidum, 29, 132, 230 Bifidobacterium bifidus, 211, 219 Bifidobacterium brevis, 132, 219 Bifidobacterium infantis, 29, 132, 211 Bifidobacterium longum, 132, 211, 219 Bifidus pathway, 86–87, 145 Bile salts, 19, 109, 111, 214–215 Binary fission, 58, 95, 98 Biofilm, 537–538 Biogenesis, 4, 5 Biogenics, 221–222 Bioluminescence test, 565–566 Biopreservatives, 498 Biovar, 16 Birds, see also Poultry microorganisms in, 35–37 mycotoxins in, 355 pH level of, 44 Bismuthsulfite, 109 Blue cheese, 134, 196, 200, 201 Bluefish, 409 Bologna, 45, 273 Bonito, 409 Botrytis, 279 Botulism, 325, 329–330, 349–353; see also Clostridium botulinum Bound water, 72 Bread leavening of, 22, 133, 180 mycotoxins in, 353, 355 propionic acid level in, 488 sourdough, 131 spoilage of, 22, 281 staling in, 248 trimming of, 452 water activity level, 72, 281 Brevibacterium, 29, 30, 132 Brevibacterium casei, 29 Brevibacterium linens, 29, 132 Brie cheese, 134, 195, 369–370, 371 Brine, 22, 199, 201, 443 Brochothrix, 29, 31, 44, 270 Brochothrix thermosphacta atmosphere for, 271 characteristics of, 29
572 FUNDAMENTAL FOOD MICROBIOLOGY MA packaging impact on, 494, 495 in meat fresh vs. spoiled, 260 low-heat processed, 297 from processing, 44 spoilage from, 271 vacuum-packaged, 495 pH level for, 271 spoilage from, 261 surface attachment by, 538–539 temperature for, 44, 293 Brucella, 25, 385 Brucella abortus, 25, 385 Brucella melitensis, 385 Brucella suis, 385 Brucellosis, 25, 385 Brussels sprouts, 36, 205, 505 Budd, William, 7 Bureau of Alcohol, Tobacco, and Firearms, 546 Butanediol, 87, 88 Butanol, 87 Butter flavor of, 278, 309; see also Diacetyl propionic acid in, 227 spoilage of discoloration of, 278 enzyme impact on, 309 flavor defects, 278, 309 indicators for, 316 rancidity in, 22, 309 starter cultures for, 173–174 Buttermilk biogenic activity in, 221 characteristics of, 189–191, 309 exopolysaccharides in, 247 heat treatment of, 463 lactic acid in, 283 pH level for, 283 production of, 189–191 spoilage of, 191, 283 starter cultures for, 189–190 Butylated hydroxyanisol (BHA), 498, 502–503, 532 Butylated hydroxytoluene (BHT), 502–503 Butyrate, 87, 284 Butyric acid, 69, 148, 276 Butyric acid bacteria, 30 C Cabbage, 36, 205–206, 452, 505; see also Sauerkraut Cadaverine, 90, 275 Calcium, 71 Camembert cheese, 134, 370, 372 Campylobacter campylobacteriosis from, 338 characteristics of, 23, 377 gastroenteritis from, 376 natural habitat, 23, 32 O-R potential, 76 in vegetables, 48 Campylobacter coli, 23, 418 Campylobacter enteritis, 376 Campylobacter jejuni atmosphere for, 377 carriers of, 36–37 characteristics of, 23, 377 cost of, 326 discovery of, 417 in food, 44–45, 377–378, 422 illness from, 376–377 natural habitat, 377–378 pH level for, 377 salt concentration level, 377 starvation, response to, 114, 117 statistics on, 337–340, 421 symptoms of, 361, 377–378 temperature for, 377 testing for, 561–563 Campylobacteriosis, 376–378 Cancer from mycotoxins, 353 prevention of, 214, 504 Candida as additive, 244–245 characteristics of, 22 in food, 278–280, 284 spoilage from, 278–280, 284 spore formation by, 95 sublethal stress/injury to, 113 Candida lipolyticum, 22 Candida utilis, 133 Candida valida, 282 Cans preservation of food in, 7, 49, 456 spoilage of food in, 28, 285–286 spore formation in, 99 tylosin in, 504 Capric acid, 276 Caproic acid, 276 Carbohydrates in additives, 245 in eucaryotic cells, 17 in food, 68–70, 271–279 metabolism of, 82–89, 139–145 in starter cultures, 131 Carbon dioxide antimicrobial activity of, 492–495 from bacteria, 31
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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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46 FUNDAMENTAL FOOD MICROBIOLOGY Fl
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48 FUNDAMENTAL FOOD MICROBIOLOGY di
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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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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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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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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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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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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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CONTROL BY ANTIMICROBIAL PRESERVATI
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CONTROL BY IRRADIATION 509 feeding
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CONTROL BY IRRADIATION 511 baskets,
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CONTROL BY IRRADIATION 513 C. Curre
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515 CHAPTER 39 Control by Novel Pro
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CONTROL BY NOVEL PROCESSING TECHNOL
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CONTROL BY NOVEL PROCESSING TECHNOL
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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
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Page 586 and 587: INDEX 569 Antibiotics, see also spe
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Page 624 and 625: INDEX 607 W Warburg-Dicken-Horecker
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Fundamental Food Microbiology, Third Edition - Fuad Fathir

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