Fundamental Food Microbiology, Third Edition - Fuad Fathir

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INDEX 601 smoke curing of, 481 spoilage of, 204, 262, 296–297, 495 starter cultures for, 177–178, 203–205 stress adaptation in, 107 trimming of, 452 water activity level, 72, 481 Scallops, 46–47, 276, 411; see also Mollusks Scarlet fever, 385 Schröder, Heinrich, 5, 7 Schulze, F., 5 Schwann, Theodore, 5, 6 Scombroid poisoning, 275, 409–410 SCP, see Single-cell proteins (SCP) Sea bass, 410 Seafood, 226; see also specific types of Seawater, 114, 115 Seeds, 71, 280–281, 355 Selenite, 109 Septicemia, 369, 382, 399 Serovar, 16 Serratia atmosphere for, 32, 44–45 characteristics of, 26 classification of, 432 in fish, 307 lipase production by, 90 in meat, 44, 270–271, 307 in milk, 307–308 proteinase production by, 89 sorbic acid, inhibitory action of, 489 surface attachment by, 538–539 temperature for, 31, 44, 77, 290 Serratia liquifaciens characteristics of, 26 HPP treatment of, 523 in meat, 273, 297–298, 495 spoilage from in meat, 273, 297–298, 495 in refrigerated foods, 293 temperature for, 261, 273 Serratia mercescens, 274 Serum cholesterol, 71, 214 Sewage, 7, 38 Sexual reproduction, 58 Shelf life studies, 542, 549 Shellfish, see also specific types of contamination of, 436 depuration of, 384 diarrhea from, 411 gastroenteritis from, 381–382, 394 microorganisms in, 35–37, 46–47 neurotoxic poisoning from, 411 paralytic poisoning from, 411 relaying of, 384 salmonellosis from, 365 \ shell depolymerization, 253 shigellosis from, 376 spoilage of, 276 viruses in, 384 Shewanella, 29, 270, 275, 307, 539 Shewanella putrifacience, 25, 261, 271, 275 Shiga toxin, 90, 373, 375 Shigella carriers of, 39 characteristics of, 26, 374–376 discovery of, 417 in fish, 47 growth of, conditions for, 375 habitats of, 26, 32, 375 pasteurization of, 375 in salad, 376 in shellfish, 47, 376 statistics on, 337–340, 421 symptoms of, 361, 375–376 testing for, 561–562 in vegetables, 48 Shigella boydii, 374 Shigella dysenteriae, 26, 114, 117, 374–376 Shigella flexneri, 374, 543 Shigella sonnei, 374–376 Shigellosis, 329, 374–376 Shrimp, see also Crustaceans chilling of, 472 cholera from, 400 gastroenteritis from, 382 microorganisms in, 46–47 preservatives for, 501 spoilage of, 276 Sigma factor, 106 Sigmoidal model, 543 Silage, 355 Single attribute plan, 557 Single-cell proteins (SCP), 244–245, 253 Siphoviridae, 178 Skatole, 90, 286 Slime in buttermilk, 191 detection level for, 259 in meat, 271 from pathogens, 69–70 from saccharides, 32, 69–70 in yogurt, 194 Small-round-structured viruses, 383 Smoke curing, 481, 498, 504 Snapper, 410 Snow, John, 7 Sodium bisulfite, 501 Sodium hypochlorite, 355 Sodium metabisulfite, 501 Sodium sulfite, 501
602 FUNDAMENTAL FOOD MICROBIOLOGY Soft drinks benzoic acid level in, 489 carbohydrates in, 279 citric acid level in, 488 definition of, 50 filtration of, 452 lactic acid level in, 488 microorganisms in, 50 parabens in, 489 pH level of, 50, 279 sorbic acid level in, 488 spoilage of, 279–280, 316 water activity level, 279 Soil, 38 Sorbates BHA, interaction with, 503, 532 in cottage cheese, 197 in IMFs, 481 in meat, 273 monolaurin, interaction with, 504 nitrite interaction with, 501 salt, interaction with, 532 solubility of, 486 for sublethal stress, 108 water activity level, impact on, 478 Sorbic acid, 484–489 Sorbitol, 164, 246, 373 Sorption isotherm, 477 Soup, 74, 133, 246 Sourdough bread, 131 Sous vide foods, 291, 472 Soxhlet, F., 7 Soy, 273 Soy sauce, 134 Spallanzani, Lazzaro, 4–5, 7 Species, 15, 16–17 Specific growth rate, 60 Spices, see also specific types of antimicrobial properties of, 51, 505 bacteria in, 51 definition of, 51 fumigant for, 502 gastroenteritis from, 394 irradiation of, 512–513 in meat, 500 mycotoxins in, 51, 355 pathogens in, 51 as preservative, 500 spores in, 39, 51 yeast in, 51 Spinach, 351 Spontaneous generation, 4–5 Sporangiaspores, 94 Spores from bacteria in canned food, 49 in cereals, 48–49 formation of, 32 in grain, 48–49 life cycle of, 95–98 shape of, 95 structure of, 95 sublethal stress/injury to, 108–117, 457 water activity level, 72 bacteriocin, response to, 237 HPP treatment of, 523–524 hydrostatic pressure treatment of, 99, 110, 111 from mold, 94 PEF treatment of, 520 pH level for, 485, 487 radiation, impact of, 511–512 sanitizers, reaction to, 445–447 from yeast, 94 Sporolactobacillus inulinus, 28, 95–98 Sporosarcina, 95–98 Square-root model, 543 Stachyose, 69 Standard plate count (SPC), 315, 430, 559 Staphylococcus atmosphere for, 88 characteristics of, 27 discovery of, 7 growth of, 58 habitats of, 27 intoxication from, 329, 344–349 lipase production by, 30, 90 in meat, 44, 260 in milk, 45 in osmotic environment, 31 proteinase production by, 30 salt concentration level for, 31 spoilage from, 260 surface attachment by, 538–539 Staphylococcus aureus acceptance quality impact from, 335 acetic acid, inhibitory action of, 488 atmosphere for, 345, 494 in canned food, 49 carriers of, 39 in cereals, 49 characteristics of, 27, 345 in cheddar cheese, 199 in cheese, 346 cost of, 326 discovery of, 417 in eggs, 346 enterotoxin production by, 345–346, 562 enzyme production by, 345 gastroenteritis from, 329, 344–349 genetic studies of, 165
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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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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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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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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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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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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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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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456 FUNDAMENTAL FOOD MICROBIOLOGY e
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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 A COMBINATION OF METHODS
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CONTROL BY A COMBINATION OF METHODS
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SECTION VII Appendices This section
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548 FUNDAMENTAL FOOD MICROBIOLOGY h
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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 622 and 623: INDEX 605 Tofu, 296, 379, 472 Tomat
Page 624 and 625: INDEX 607 W Warburg-Dicken-Horecker
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