Microbial Ecology of Foods. Volume 1: Factors Affecting Life and Death of Microorganisms

Title Page\r......Page 4
Copyright Page......Page 5
Table of Contents......Page 8
Preface......Page 12
Acknowledgments......Page 14
Contents of Volume II......Page 16
I. Introduction......Page 18
II. Effect of Chilling (Cooling, Refrigeration)......Page 22
III. Effect of Freezing......Page 28
IV. Effect of High Temperatures......Page 33
V. Use of Temperature to Control Microorganisms in Foods......Page 44
VI. Summary......Page 54
I. Introduction......Page 55
II. Effects of Ultraviolet Light on Microorganisms......Page 57
III. Use of Ultraviolet Light in the Treatment of Food......Page 58
IV. Combination Effects and Interactions......Page 62
I. Introduction......Page 63
II. Effect of Ionizing Radiations on Microorganisms......Page 67
III. Use of Ionizing Radiations to Control Microorganisms in Foods......Page 78
IV. Combination Effects and Interactions......Page 84
I. Introduction......Page 87
II. Effects of Reduced Water Activity on Microorganisms......Page 93
III. Use of Reduced aw to Control Microorganisms in Foods......Page 102
IV. Interactions of aw and Other Factors......Page 107
I. Introduction......Page 109
II. Effects of pH on Microorganisms......Page 112
III. Effects of pH on Food Spoilage Microorganisms......Page 121
IV. Effects of pH on Pathogens......Page 123
V. Use of pH to Control Microorganisms in Foods......Page 127
I. Introduction......Page 129
II. Effects of Redox Potential on Microorganisms......Page 136
III. Use of Redox Potential to Control Microorganisms in Foods......Page 139
IV. Combination Effects and Interactions......Page 140
I. Introduction......Page 143
II. Effects of Organic Acids on Microorganisms......Page 144
III. Use of Organic Acids to Control Microorganisms in Foods......Page 151
I. Introduction......Page 153
II. Effect of Curing Salts......Page 155
III. Controls......Page 175
II. Antibiotics as Food Preservatives......Page 177
III. Antibiotics for Growth Enhancement and Disease Control in Farm Animals......Page 180
IV. Antibiotic Residues......Page 184
I. Introduction......Page 187
II. Carbon Dioxide......Page 188
III. Sulfur Dioxide......Page 197
IV. Ethylene Oxide......Page 201
V. Propylene Oxide......Page 205
VI. Ozone......Page 206
II. Packaging Materials......Page 210
III. The Microbiology of Packaging......Page 217
IV. Production Control......Page 220
I. Introduction......Page 222
II. Characteristics of Injured Microbes......Page 223
III. Enumeration of Injured Microbes......Page 227
IV. The Significance of Injured Microbes to Food Processing......Page 230
V. Effects of Injury and Resuscitation on Microbiological Criteria......Page 231
II. Environmental Factors......Page 232
III. Implicit Parameters (Mutual Interactions in Mixed Populations)......Page 238
I. Introduction......Page 249
III. Cleaning Agents......Page 250
IV. Disinfectants......Page 255
V. Methods of Testing......Page 256
VI. Sanitation of Food-Processing Plants......Page 261
VII. Sanitation in Food Service Establishments and Markets......Page 265
VIII. Physical Facilities and Services That Enhance Food Hygiene......Page 267
IX. Employee Health and Hygienic Practices......Page 269
X. Safety Precautions......Page 271
XI. Glossary......Page 272
Bibliography......Page 276
History and Purpose......Page 315
Membership and Subcommissions......Page 316
Accomplishments......Page 317
Financing......Page 320
Appendix II. Contributors to the Sustaining Fund of ICMSF......Page 321
Members of the ICMSF......Page 323
Latin-American Subcommission......Page 324
Consultants for this Volume......Page 325
Index......Page 328