Modern Food Microbiology

Front Matter......Page 1
Preface......Page 3
Index......Page 0
Table of Contents......Page 5
Part I. Historical Background......Page 13
1. History of Microorganisms in Food......Page 14
Historical Developments......Page 15
Part II. Habitats, Taxonomy, and Growth Parameters......Page 21
Bacterial Taxonomy......Page 22
Primary Sources of Microorganisms Found in Foods......Page 26
Synopsis of Common Foodborne Bacteria......Page 28
Synopsis of Common Genera of Foodborne Molds......Page 33
Synopsis of Common Genera of Foodborne Yeasts......Page 38
Intrinsic Parameters......Page 44
Extrinsic Parameters......Page 58
Combined Intrinsic and Extrinsic Parameters: The Hurdle Concept......Page 62
Part III. Microorganisms in Foods......Page 66
4. Fresh Meats and Poultry......Page 67
Incidence/Prevalence of Microorganisms in Fresh Red Meats......Page 68
Microbial Spoilage of Fresh Red Meats......Page 76
Spoilage of Fresh Livers......Page 84
Incidence/Prevalence of Microorganisms in Fresh Poultry......Page 85
Microbial Spoilage of Poultry......Page 86
Carcass Sanitizing/Washing......Page 89
Curing......Page 94
Sausage, Bacon, Bologna, and Related Products......Page 96
Bacon and Cured Hams......Page 98
Fermented Meat Products......Page 100
Microbiological Quality of Various Fresh and Frozen Products......Page 107
Fermented Fish Products......Page 110
Spoilage of Fish and Shellfish......Page 111
Fermentation......Page 119
Dairy Products......Page 125
Apparent Health Benefits of Fermented Milks......Page 130
Diseases Caused by Lactic Acid Bacteria......Page 134
Fresh and Frozen Vegetables......Page 137
Fresh-Cut Produce......Page 147
Fermented Products......Page 153
Miscellaneous Fermented Products......Page 161
Delicatessen and Related Foods......Page 169
Eggs......Page 170
Mayonnaise and Salad Dressing......Page 173
Frozen Meat Pies......Page 174
Nutmeats......Page 175
Dehydrated Foods......Page 176
Single-Cell Protein......Page 177
Part IV. Determining Microorganisms and/or Their Products in Foods......Page 182
Conventional Standard Plate Count......Page 183
Membrane Filters......Page 186
Agar Droplets......Page 188
Dry Film and Related Methods......Page 189
Dye Reduction......Page 190
Direct Microscopic Count......Page 191
Microbiological Examination of Surfaces......Page 192
Metabolically Injured Organisms......Page 194
Viable but Nonculturable Organisms......Page 198
Physical Methods......Page 205
Chemical Methods......Page 210
Methods for Characterizing and Fingerprinting Foodborne Organisms......Page 219
Immunological Methods......Page 226
Whole-Animal Assays......Page 241
Animal Models Requiring Surgical Procedures......Page 246
Cell Culture Systems......Page 247
Part V. Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria......Page 254
Benzoic Acid and the Parabens......Page 255
Sorbic Acid......Page 257
Sulfur Dioxide and Sulfites......Page 259
Nitrites and Nitrates......Page 260
NaCl and Sugars......Page 266
Indirect Antimicrobials......Page 267
Antibiotics and Bacteriocins......Page 270
Ethylene and Propylene Oxides......Page 276
Miscellaneous Chemical Preservatives......Page 277
Definitions......Page 284
Primary Effects of CO2 on Microorganisms......Page 287
Food Products......Page 289
The Safety of MAP Foods......Page 291
Spoilage of MAP and Vacuum-Packaged Meats......Page 294
Characteristics of Radiations of Interest in Food Preservation......Page 302
Principles Underlying the Destruction of Microorganisms by Irradiation......Page 304
Application of Radiation......Page 306
Radappertization, Radicidation, and Radurization of Foods......Page 307
Legal Status of Food Irradiation......Page 313
Effect of Irradiation on Food Quality......Page 314
Nature of Radiation Resistance of Microorganisms......Page 316
Definitions......Page 323
Preparation of Foods for Freezing......Page 324
Freezing of Foods and Freezing Effects......Page 325
Effect of Freezing on Microorganisms......Page 327
Some Characteristics of Psychrotrophs and Psychrophiles......Page 331
The Effect of Low Temperatures on Microbial Physiologic Mechanisms......Page 333
Nature of the Low Heat Resistance of Psychrotrophs......Page 336
17. High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms......Page 340
Factors Affecting Heat Resistance in Microorganisms......Page 341
Relative Heat Resistance of Microorganisms......Page 345
Thermal Destruction of Microorganisms......Page 347
Some Characteristics of Thermophiles......Page 350
Other Aspects of Thermophilic Microorganisms......Page 353
Canned Food Spoilage......Page 355
Preparation and Drying of Low-Moisture Foods......Page 362
Effect of Drying on Microorganisms......Page 363
Storage Stability of Dried Foods......Page 365
Intermediate-Moisture Foods......Page 366
High-Pressure Processing......Page 374
Pulsed Electric Fields......Page 378
Aseptic Packaging......Page 379
Manothermosonication (Thermoultrasonication)......Page 380
Part VI. Indicators of Food Safety and Quality, Principles of Quality Control, and Microbial Criteria......Page 383
Indicators of Product Quality......Page 384
Indicators of Food Safety......Page 385
The Possible Overuse of Fecal Indicator Organisms......Page 398
Predictive Microbiology/Microbial Modeling......Page 399
Hazard Analysis Critical Control Point System......Page 404
Microbiological Criteria......Page 412
Part VII. Foodborne Diseases......Page 420
Host Invasion......Page 421
Pathogenesis......Page 424
Summary......Page 430
Species of Concern in Foods......Page 436
Incidence in Foods......Page 438
Effect of pH, Water Activity, and Other Parameters......Page 439
Staphylococcal Enterotoxins: Types and Incidence......Page 440
The Gastroenteritis Syndrome......Page 448
Incidence and Vehicle Foods......Page 449
Prevention of Staphylococcal and Other Food-Poisoning Syndromes......Page 450
Clostridium Perfringens Food Poisoning......Page 455
Botulism......Page 460
Bacillus Cereus Gastroenteritis......Page 471
Taxonomy of Listeria......Page 479
Growth......Page 482
Distribution......Page 486
Thermal Properties......Page 488
Virulence Properties......Page 491
Animal Models and Infectious Dose......Page 492
Incidence and Nature of the Listeriosis Syndromes......Page 494
Resistance to Listeriosis......Page 496
Persistence of L. monocytogenes in Foods......Page 497
Regulatory Status of L. monocytogenes in Foods......Page 498
Salmonellosis......Page 505
Shigellosis......Page 519
The Recognized Virulence Groups......Page 525
Travelers\' Diarrhea......Page 537
Vibriosis (Vibrio parahaemolyticus)......Page 542
Other Vibrios......Page 545
Yersiniosis (Yersinia enterocolitica)......Page 549
Campylobacteriosis (Campylobacter jejuni)......Page 553
Prevention......Page 556
Protozoa......Page 562
Flatworms......Page 572
Roundworms......Page 577
Aflatoxins......Page 588
Citrinin......Page 593
Patulin......Page 594
Fumonisins......Page 595
Control of Production......Page 599
Viruses......Page 604
Bacteria and Prions......Page 609
Toxigenic Phytoplanktons......Page 615
Appendix A: Relationships of Common Foodborne Genera of Gram-Negative Bacteria......Page 621
Appendix B: Relationship of Common Foodborne Genera of Gram-Positive Bacteria......Page 622
Appendix C: Biofilms......Page 623
Appendix D: Grouping of the Gram-Negative Asporogenous Rods, Polar-Flagellate, Oxidase Positive, and Not Sensitive to 2.5 IU Penicillin, on the Results of Four Other Tests......Page 625