Fundamental Food Microbiology, Third Edition - Fuad Fathir

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FACTORS INFLUENCING MICROBIAL GROWTH IN FOOD 71 relatively higher in foods of animal origin than in foods of plant origin, although nuts, oil seeds, coconuts, and olives have high amounts of lipids. Fabricated or prepared foods can also vary greatly in lipid content. Cholesterols are present in foods of animal origin or foods containing ingredients from animal sources. Lipids are, in general, less preferred substrates for the microbial synthesis of energy and cellular materials. Many microorganisms can produce extracellular lipases, which can hydrolyze glycerides to fatty acids and glycerol. Fatty acids can be transported in cells and used for energy synthesis, whereas glycerol can be metabolized separately. Some microorganisms also produce extracellular lipid oxidases, which can oxidize unsaturated fatty acids to produce different aldehydes and ketones. In general, molds are more capable of producing these enzymes. However, certain bacterial groups such as Pseudomonas, Achromobacter, and Alcaligenes can produce these enzymes. Lysis of dead microbial cells in foods causes release of intracellular lipases and oxidases, which then can carry out these reactions. In many foods the action of these enzymes is associated with spoilage (such as rancidity), whereas in other foods the enzymes are credited for desirable flavors (such as in mold-ripened cheeses). Some beneficial intestinal microorganisms, such as Lactobacillus acidophilus strains, can metabolize cholesterol and are believed to be capable of reducing serum cholesterol levels in humans. 4. Minerals and Vitamins in Foods Microorganisms need several elements in small amounts, such as phosphorous, calcium, magnesium, iron, sulfur, manganese, and potassium. Most foods have these elements in sufficient amounts. Many microorganisms can synthesize B vitamins, and foods also contain most B vitamins. In general, most foods contain different carbohydrates, proteins, lipids, minerals, and vitamins in sufficient amounts to supply necessary nutrients for the growth of molds, yeasts, and bacteria, especially Gram-negative bacteria normally present in foods. Some foods may have limited amounts of one or a few nutrients for rapid growth of some Gram-positive bacteria, especially some fastidious Lactobacillus species. When their growth is desired, some carbohydrates, essential amino acids, and B vitamins may be added to a food. It is not possible or practical to control microbial growth in a food by restricting nutrients. B. Growth Factors and Inhibitors in Food Foods can also have some factors that either stimulate growth or adversely affect growth of microorganisms. 3 The exact nature of growth factors is not known, but they are naturally present in some foods. An example is the growth factors in tomatoes that stimulate growth of some Lactobacillus species. These factors can be added to raw materials during food bioprocessing or to media to isolate some fastidious bacteria from foods. Foods also contain many chemicals, either naturally or added, that adversely affect microbial growth. Some of the natural inhibitors are lysozyme in egg, agglutinin in milk, and eugenol in cloves. The inhibitors, depending on their mode of action, can prevent or reduce growth of and kill microorganisms. This aspect is discussed in Chapter 37. \
72 FUNDAMENTAL FOOD MICROBIOLOGY C. Water Activity and Growth 1. Principle Water activity (A w) is a measure of the availability of water for biological functions and relates to water present in a food in free form. In a food system, total water or moisture is present in free and bound forms. Bound water is the fraction used to hydrate hydrophilic molecules and to dissolve solutes, and is not available for biological functions; thus, it does not contribute to A w. The A w of a food can be expressed by the ratio of water vapor pressure of the food (P, which is 0 to
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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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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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146 FUNDAMENTAL FOOD MICROBIOLOGY 2
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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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232 FUNDAMENTAL FOOD MICROBIOLOGY T
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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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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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550 FUNDAMENTAL FOOD MICROBIOLOGY S
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555 APPENDIX E Detection of Microor
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DETECTION OF MICROORGANISMS IN FOOD
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A ABC transporter, 165 Abiogenesis,
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INDEX 569 Antibiotics, see also spe
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INDEX 571 instability of, 152 trans
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INDEX 573 in blue cheese, 201 in bu
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INDEX 575 in condiments, 351 in dai
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INDEX 577 D D value, 459-460, 511 D
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INDEX 579 on equipment, 40 habitats
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INDEX 581 contamination of, 422-423
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INDEX 583 spoilage from, 261, 270-2
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INDEX 585 for carcass wash, 488 in
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INDEX 587 bacteriophages, identific
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INDEX 589 Leuconostoc, see also Oen
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INDEX 591 benzoic acid level in, 48
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INDEX 593 spoilage of, 309-310 wate
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INDEX 595 holding time for, 459 by
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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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