Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CHAPTER 4
Normal Microbiological Quality of Foods and
its Significance
CONTENTS
I. Introduction ................................................................................................43
II. Raw and Ready-to-Eat Meat Products .......................................................44
III. Raw and Pasteurized Milk .........................................................................45
IV. Shell Egg and Liquid Egg ..........................................................................46
V. Fish and Shellfish .......................................................................................46
VI. Vegetables, Fruits, and Nuts .......................................................................47
VII. Cereal, Starches, and Gums .......................................................................48
VIII. Canned Foods .............................................................................................49
IX. Sugars and Confectioneries ........................................................................49
X. Soft Drinks, Fruit and Vegetable Drinks, Juices, and Bottled Water ........50
XI. Mayonnaise and Salad Dressings ...............................................................50
XII. Spices and Condiments ..............................................................................51
XIII. Conclusion ..................................................................................................51
References ..............................................................................................................51
Questions..................................................................................................................52
I. INTRODUCTION
Although many types (genera, species, strains) of microorganisms are present in
nature, under normal conditions a food generally harbors only a few types. These
types include those that are naturally present in raw foods (which provide the
ecological niche) and those that enter from outside sources to which the foods are
exposed from the time of production until consumption. The relative numbers (population
level) of a specific type of microorganism initially present (without growth)
in a food depend on the intrinsic and extrinsic conditions to which the food is
exposed. If growth occurs, the predominant types will be the ones for which the