Fundamental Food Microbiology, Third Edition - Fuad Fathir

SECTION II
Microbial Growth Response in the Food
Environment
Microorganisms present in raw and processed (nonsterile and commercially sterile)
foods are important for their involvement in foodborne diseases, food spoilage, and
food bioprocessing. These are generally accomplished through the growth of microorganisms
(except for viruses and protozoa) in foods. Growth or cell multiplication
of bacteria, yeasts, and molds is influenced by the intrinsic and extrinsic environments
of the food. Microbial growth is also facilitated through the metabolism of
some food components that provide the needed energy and cellular materials and
substrates for many by-products. Microbial growth in laboratory media is also
important for quantitative and qualitative detection of the microbiological quality of
a food. In this section, the nature of microbial growth and influencing factors
associated with microbial growth are discussed. The process and importance of spore
formation by some bacterial species and alteration in characteristics of bacterial cells
under stress are also discussed. An understanding of these factors is helpful in
designing methods to control (as against spoilage and health hazard), stimulate (as
in bioprocessing), or detect the microorganisms in food. In this section the following
aspects are discussed:
Chapter 5: Microbial Growth Characteristics
Chapter 6: Factors Influencing Microbial Growth in Food
Chapter 7: Microbial Metabolism of Food Components
Chapter 8: Microbial Sporulation and Germination
Chapter 9: Microbial Stress Response in the Food Environment