Table des matières :
Part 1: Introduction to Microbes in Foods
Chapter 1: History and Development of Food Microbiology
Introduction
Discovery of Microorganisms
Where Are They Coming From?
What Are Their Functions?
Development of Early Food Microbiology (Before A.D 1900)
Food Microbiology: Current Status
Food Fermentation/Probiotics
Food Spoilage
Foodborne Diseases
Miscellaneous
Food Microbiology and Food Microbiologist
Qu[...]
Part 1: Introduction to Microbes in Foods
Chapter 1: History and Development of Food Microbiology
Introduction
Discovery of Microorganisms
Where Are They Coming From?
What Are Their Functions?
Development of Early Food Microbiology (Before A.D 1900)
Food Microbiology: Current Status
Food Fermentation/Probiotics
Food Spoilage
Foodborne Diseases
Miscellaneous
Food Microbiology and Food Microbiologist
Questions
Chapter 2: Characteristics of Predominant Microorganisms in Food
Classification of Microorganisms
Nomenclature
Morphology and Structure of Microorganisms in Foods
Yeasts and Molds
Bacterial Cells
Viruses
Important Microorganisms in Food
Important Mold Genera
Important Yeast Genera
Foodborne Protozoan Parasites
Important Viruses
Important Bacterial Genera
Gram-Negative Aerobes
Gram-Negative Facultative Anaerobes
Rickettsias
Gram-Positive Cocci
Gram-Positive, Endospore-Forming Rods
Gram-Negative, Endospore-Forming Rods
Gram-Positive, Nonsporulating Regular Rods
Gram-Positive, Nonsporeforming Irregular Rods
Some New Genera
Important Bacterial Groups in Foods
Lactic Acid Bacteria
Acetic Acid Bacteria
Propionic Acid Bacteria
Butyric Acid Bacteria
Proteolytic Bacteria
Lipolytic Bacteria
Saccharolytic Bacteria
Thermophilic Bacteria
Psychrotrophic Bacteria
Thermoduric Bacteria
Halotolerant Bacteria
Aciduric Bacteria
Osmophilic Bacteria
Gas-Producing Bacteria
Slime Producers
Spore Formers
Aerobes
Anaerobes
Facultative Anaerobes
Coliforms
Fecal Coliforms
Enteric Pathogens
Questions
Chapter 3: Sources of Microorganisms in Foods
Predominant Microorganisms in Different Sources
Plants (Fruits and Vegetables)
Animals, Birds, Fish, and Shellfish
Air
Soil
Sewage
Water
Humans
Food Ingredients
Equipment
Miscellaneous
Questions
Chapter 4: Normal Microbiological Quality of Foods and Its Significance
Introduction
Raw and Ready-to-Eat Meat Products
Raw and Pasteurized Milk
Shell Egg and Liquid Egg
Fish and Shellfish
Vegetables, Fruits, and Nuts
Cereal, Starches, and Gums
Canned Foods
Sugars and Confectioneries
Soft Drinks, Fruit and Vegetable Drinks, Juices, and Bottled Water
Mayonnaise and Salad Dressings
Spices and Condiments
Questions
Part II: Microbial Growth Response in the Food Environment
Chapter 5: Microbial Growth Characteristics
Microbial Reproduction or Growth
Binary Fission
Generation Time (or Doubling Time)
Specific Growth Rate
Optimum Growth
Growth Curve
Nature of Microbial Growth in Food
Mixed Population
Sequence of Growth
Growth in Succession or Diauxic Growth
Symbiotic Growth
Synergistic Growth
Antagonistic Growth
Questions
Chapter 6: Factors Influencing Microbial Growth in Food
Intrinsic Factors or Food Environment
Nutrients and Growth
Carbohydrates in Foods
Proteins in Foods
Lipids in Foods
Minerals and Vitamins in Foods
Growth Factors and Inhibitors in Food
Water Activity and Growth
Principle
Aw of Food
Aw and Microbial Growth
pH and Growth
Principle
pH of Food
pH and Microbial Growth
Redox PotentiaI, Oxygen, and Growth
Principle
Redox Potential in Food
Redox Potential and Microbial Growth
Extrinsic Factors
Temperature and Growth
Principle
Food and Temperature
MicrobiaI Growth and Viability
Questions
Chapter 7: Microbial Metabolism of Food Components
Respiration and Fermentation During Growth
Metabolism of Food Carbohydrates
Degradation of Polysaccharides
Degradation of Disaccharides
Degradation of Monosaccharides
Fermentation
EMP Pathway
HMP Pathway
ED Pathway
Pentose Phosphoketolase Pathway
Hexose Phosphoketolase Pathway
Some Specific Pathways
Anaerobic Respiration
Aerobic Respiration
Synthesis of Polymers
Metabolism of Food Proteins
Aerobic Respiration (Decay)
Fermentation (Putrefaction)
Metabolism of Food Lipids
Questions
Chapter 8: MicrobiaI Sporulation and Germination
Mold Spores
Yeast Spores
Bacterial Spores
Sporulation
Dormancy
Activation
Germination
Outgrowth
Importance of Spores in Food
Questions
Part III: BeneficiaI Uses of Microorganisms in Food
Chapter 9: Microbial Stress Response in the Food Environment
Stress Adaptation
Definition and Observations
Mechanisms of Stress Adaptation
Importance of Stress-Adapted Microorganisms in Food
Pathogens and Spoilage Bacteria Surviving in Low-pH Foods
Stress-Adapted Pathogens Surviving Stomach pH
Enhancing Viability of Starter Cultures and Probiotic Bacteria
Sublethal Stress and Injury
Definition and Observations
Manifestation of BacteriaI Sublethal Injury
Sites and Nature of Injury
Repair of Reversible Injury
Injury in Yeasts and Molds
Importance of SublethaIly Injured Microorganisms in Food
Detection of Undesirable Microorganisms
Enhancing Shelf Life of Foods
Enhancing Viability of Starter Cultures
Viable-but-Nonculturable
Definition and Terminologies
Proponent Views
Opponent Views
Current Views
Importance of VBNC Microorganisms in Food
Questions
Chapter 10: Microorganisms Used in Food Fermentation
Microbiology of Fermented Foods
Lactic Starter Cultures
Lactococcus
Streptococcus
Leuconostoc
Pediococcus
Lactobacillus
Oenococcus
Other Starter Cultures
Bifidobacterium
Propionibacterium
Brevibacterium
Acetobacter
Yeasts and Molds
Yeasts
Molds
Questions
Chapter 11: Biochemistry of Some BeneficiaI Traits
Mechanisms of Transport of Nutrients
Transport and Metabolism of Carbohydrates
PEP-PTS System for Lactose Transport in Lactococcus lactis
Permease System for Lactose in Lactobacillus acidophilus
Carbohydrates Available Inside the Cells for Metabolism
Homolactic Fermentation of Carbohydrates
Heterolactic Fermentation of Carbohydrates
Metabolism of Pentoses
Hexose Fermentation by Bifidobacterium
Diacetyl Production from Citrate
Propionic Acid Production by Propionibacterium
Transport and Metabolism of Proteinaceous Compounds and Amino Acids
Transport and Metabolism of Lipid Compounds
Questions
Chapter 12: Genetics of Some BeneficiaI Traits
Plasmids and Plasmid-Linked Traits in Starter-Culture Bacteria
Important Characteristics of Bacterial Plasmids
Some Characteristics of Small (ca. 10 kb) and Large (over 1O to ca. 150 kb) Plasmids
Presence of Plasmids in Some Starter-Culture Bacteria
Phenotype Assignment to a Plasmid
Plasmid-Linked Traits in Starter-Culture Bacteria
Cryptic Plasmids
Plasmid Replication
Plasmid Mapping and Sequencing
Gene Transfer Methods in Starter-Culture Bacteria
Transduction
Conjugation
Transformation
Protoplast Fusion
Electrotransformation
Conjugative Transposons
Gene Cloning
Cloning Vectors
Metabolic Engineering
Mixed Acid Fermentation by Lactococcus lactis
L(+)-Lactic Acid Production
Diacetyl Production by Lactococcus lactis
Alanine Production from Carbohydrates
Production of Mannitol and Other Polyols
Production of Folic Acid and Riboflavin
Enhancing Proteolysis by Cell Lysis
Protein Targeting
Expression of Interleukin
Drug-Delivery System
Production of Pediocin in Heterologous Hosts
Protein Engineering
Production of Hybrid Prepediocin
Amino Acid Variants of Pediocin
Genome Mapping and Sequencing
Lactic Acid Bacteria
Bacteriophages
The Lac and Las Genes
Questions
Chapter 13: Starter Cultures and Bacteriophages
History
Concentrated Cultures
Starter-Culture Problems
Strain Antagonism
Loss of a Desired Trait
Cell Death and Injury
Inhibitors in Raw Materials
Bacteriophages of Lactic Acid Bacteria
Morphology and Characteristics
Life Cycle
Host Specificity
Control Methods
Yeast and Mold Cultures
Questions
Chapter 14: Microbiology of Fermented Food Production
General Method of Production
Raw (or Starting) Materials
Microorganisms Used
Fermentation Process
Natural Fermentation
Back Slopping
Controlled Fermentation
Fermented Dairy Products
Milk Composition and Quality
Fermented Milk Products
Microbiology of Cultured Buttermilk Fermentation
Product Characteristics
Processing
Starter (Controlled Fermentation)
Growth
Biochemistry
Genetics
Microbial Problems
Characteristics
Processing
Starters (Controlled Fermentation)
Growth
Biochemistry
Genetics
Microbial Problems
Cheeses
Unripened Cheese
Ripened Cheese
Microbiology of Cottage Cheese
Characteristics
Processing (from Skim Milk)
Starters (Controlled Fermentation)
Growth, Biochemistry, and Genetics
Microbial Problems
Microbiology of Cheddar Cheese
Characteristics
Processing
Starters (Controlled Fermentation)
Growth
Biochemistry
Genetics
Microbial Problems
Microbiology of Swiss Cheese
Characteristics
Processing
Starters (Controlled Fermentation)
Growth
Biochemistry
Genetics
Microbial Problems
Microbiology of Blue Cheese
Characteristics
Processing
Starters and Growth (Controlled Fermentation)
Biochemistry, Genetics, and Problems
Accelerated Cheese Ripening
Curing at High Temperature
Additioion of Enzymes
Slurry Method
Novel Methods
Fermented Meat Products
Types
Microbiology of Semidry Sausages
Characteristics
Processing
Starters (Controlled or Natural Fermentation)
Growth
Biochemistry
Genetics
Microbial Problems
Fermented Vegetable Products
Microbiology of Sauerkraut
Characteristics
Processing
Starters (Natural) and Growth
Biochemistry
Genetics
Microbial Problems
Questions
Chapter 15
Intestinal BeneficiaI Bacteria
Introduction
Microbiology of the Human GI Tract
Important Characteristics of BeneficiaI Bacteria
BeneficiaI Effects of Probiotics
Lactose Hydrolysis
Reducing Serum Cholesterol Level
Reducing Colon Cancer
Reducing Intestinal Disorders
Modulating Immune Response
Reducing Allergic Diseases
Probiotics as Vaccine Carriers for Infectious Agent
Miscellaneous Benefits
Some Aspects to Consider
Strain Variation
Sensitivity to Stomach Acids
Viability and Injury of Cells
Dose Level and Duration
Induced Lactase Trait
Antibacterial Substances
True Species and Strains
Expertise in Research Areas
Current Developments
Standard of Identity
Scientific Status Summary
Pathogenic Nature
Probiotics, Prebiotics, and Synbiotics
Probiotics
Prebiotics
Synbiotics
Biogenics
Genome Sequence of Probiotic Bacteria
Questions
Chapter 16: Food Biopreservatives of Microbial Origin
Viable Cells of Lactic Acid Bacteria as Preservatives
Organic Acids, Diacetyl, Hydrogen Peroxide, and Reuterine as Food Preservatives
Organic Acids
Diacetyl
Hydrogen Peroxide
Reuterine
Bacteriocins of Lactic Acid Bacteria as Food Preservatives
Bacteriocin-Producing Strains
Characteristics of Bacteriocins
Genetics and Gene Organization
Mode of Action
Production and Purification
Applications
Yeast Metabolites as Preservatives
Questions
Chapter 17: Food Ingredients and Enzymes of Microbial Origin
MicrobiaI Proteins and Food Additives
Single-Cell Proteins (SCPs)
Amino Acids
Nutraceuticals and Vitamins
Flavor Compounds and Flavor Enhancers
Colors
Exopolysaccharides (EPS)
Organic Acids
Preservatives
Microbial Enzymes in Food Processing
Enzymes Used
a-Amylase, Glucoamylase, and Glucose Isomerase
Catalase
Cellulase, Hemicellulase, and Pectinase
Invertase
Lactase
Lipases
Proteases
Enzyme Production by Recombinant DNA Technology
Immobilized Enzymes
Adsorption on a Solid Support
Covalent Bonding
Entrapping
Crosslinking
Thermostable Enzymes
Enzymes in Food Waste Treatment
Conclusion
Part IV: Microbial Food Spoilage
Chapter 18: Important Factors in MicrobiaI Food Spoilage
Sequence of Events
Significance of Microorganisms
MicrobiaI Types
Microbial Numbers
Predominant Microorganisms
Some Important Food Spoilage Bacteria
Psychrotrophic Bacteria
Some Important Psychrotrophic Aerobic Spoilage Bacteria
Some Important Psychrotrophic Facultative Anaerobic Spoilage Bacteria
Some Important Thermoduric Psychrotrophs
Thermophilic Bacteria
Aciduric Bacteria
Significance of Foods
Food Types
Food Nutrients
Utilization of Food Nutrients
Microbial Growth in Succession
Questions
Chapter 19: Spoilage of Specific Food Groups
Fresh and Ready-to-Eat Meat Products
Raw Meat
Ready-to-Eat Meat Products
Eggs and Egg Products
Shell Eggs
Egg Products
Fish, Crustaceans, and Mollusks
Fish
Crustaceans
Mollusks
Milk and Milk Products
Raw Milk
Pasteurized Milk
Concentrated Liquid Products
Butter
Vegetables and Fruits
Vegetables
Fruits
Soft Drinks, Fruit Juices and Preserves, and Vegetable Juices
Cereals and Their Products
Grains and Seeds
Refrigerated Dough
Breads
Pastas
Pastries
Liquid Sweeteners and Confectioneries
Mayonnaise, Salad Dressings, and Condiments
Fermented Foods
Fermented Meat Products
Fermented Dairy Products
Fermented Vegetable and Fruit Products
Fermented Beverages
Canned Foods
Thermophilic Sporeformers
Flat Sour Spoilage
Thermophilic Anaerobe (TA) Spoilage
Sulfide Stinker Spoilage
Spoilage Due to Insufficient Heating
Spoilage Due to Container Leakage
Questions
Chapter 20: New Food Spoilage Bacteria in Refrigerated Foods
Microorganisms that Grow in Refrigerated Foods (Psychrotrophs)
Popularity of Refrigerated Foods
Microbiological Problems
Incidence of Spoilage of Vacuum-Packaged Refrigerated Food
Spoilage of Unprocessed (Fresh) Beef by Clostridium Species
Spoilage of Roasted Beef by Clostridium Species
Spoilage of Pork Chops by Clostridium algidicarnis
Spoilage of Tofu by Clostridium Species
Spoilage of Unripened Soft Cheese by Leuconostoc Species
Spoilage of Low-Heat-Processed Meat Products by Leuconostoc Species
Ammonia Odor in Turkey Roll
Yellow Discoloration of Luncheon Meat
Gray Discoloration of Turkey Luncheon Meat
Pink Discoloration of Sliced, Chopped, and Formed Roast Beef
Gas Distension and Pink Discoloration of Sliced Turkey Rolls
Gas Distension (Blowing) of Ground Beef Chubs
Egg Odor in Refrigerated Fresh Chicken Meat Products
Off-Odor in Frozen Chicken Meat Product
Gas and Slime Development in Vacuum-Packaged Smoked SaImon Products
Questions
Chapter 21: Food Spoilage by Microbial Enzymes
Characteristics of Heat-Stable Enzymes of Psychrotrophic Bacteria
Spoilage of Foods with Heat-Stable Microbial Enzymes
Pasteurized Milk
Ultrahigh Temperature (UHT)-Treated Milk Products
Cheeses
Cultured Dairy Products
Cream and Butter
Milk Powder
Spoilage of Foods by MicrobiaI Enzymes at Low Temperature
Questions
Chapter 22:Indicators of Microbial Food Spoilage
MicrobiologicaI Criteria
Enumeration of Colony-Forming Units (CFUs)
Phase-Contrast Microscopy
ChemicaI Criteria
Assay of Heat-Stable Enzymes
Heat-Stable Proteinases in Milk
Heat-Stable Lipases in Milk
Questions
Part V: Microbial Foodborne Diseases
Chapter 23: Important Facts in Foodborne Diseases
Human Gastrointestinal Disorder
Epidemiological Aspects
Investigation of a Foodborne Disease
Foodborne Disease Outbreak
Incidence of Foodborne Disease Outbreak
Cost of Foodborne Diseases
Predominant Etiological Agents
Types of Microbial Foodborne Diseases
Intoxication
Infection
Toxicoinfection
Predominant Bacterial and Viral Pathogens Associated with Foodborne Diseases
Predominant Food Types Associated with Foodborne Diseases of Bacterial and Viral Origin
Predominant Places of Food Consumption Associated with Confirmed Foodborne Disease Outbreaks of Bacterial and Viral Origin
Predominant Contributing Factors Associated with Confirmed Foodborne Disease Outbreaks from Pathogenic Bacteria and Viruses
Influence of Month (of the Year) to Number of Foodborne Disease Outbreaks Caused by Pathogenic Bacteria and Viruses
Influence of Location on Foodborne Diseases of Pathogenic Bacterial and Viral Origin
Human Factors in Foodborne Disease Symptoms
Acceptance Quality of Food Due to Growth of Pathogens
Sequence of Events in a Foodbome Disease
Current Trends
Foodbome Disease Outbreaks During 1988 to 1992
FoodNet
Estimated Foodbome Illnesses
Questions
Chapter 24: Foodborne Intoxications
Staphylococcal Intoxication
Importance Characteristics of Staphylococcus aureus
Organisms
Growth
Habitat
Toxins and Toxin Production
Disease and Symptoms
Food Association
Prevention (Reduction) of the Disease
Identification Methods
Analysis of an Outbreak
Botulism
Importance
Characteristics
Organisms
Growth
Habitat
Toxins and Toxin Production
Disease and Symptoms
Foodborne Botulism
Infant Botulism
Hidden Botulism
Wound Botulism
Inadvertent Botulism
Food Association
Prevention of Botulism
Identification Methods
Analysis of a Foodborne Botulism Case
Mycotoxicosis
Importance
Characteristics
Organisms
Growth
Habitat
Toxins and Toxin Production
Food Association
Prevention of Mycotoxicosis
Detection Methods
Questions
Chapter 25: Foodborne Infections
Salmonellosis by Salmonella enterica
Importance
Current Nomenclature System
Predominant Serotypes in Salmonellosis
Characteristics
Habitat
Disease and Symptoms
Food Association
Prevention and Control
Detection Method
A Case Study
Listeriosis by Listeria monocytogenes
Importance
Classification
Characteristics
Habitat
Virulence Factors
Disease and Symptoms
Febrile Gastroenteritis
Invasive Systemic Disease
Food Association
Prevention and Control
Detection Method
A Case Study
Pathogenic Escherichia coli
Importance
Enterotoxigenic Escherichia coli (ETEC)
Enteropathogenic Escherichia coli (EPEC)
Enteroinvasive Escherichia coli (ElEC)
Disease and Symptoms
Food Association
Prevention
Enterohemorrhagic Escherichia coli (EHEC)
Gastroenteritis Due to EHEC
Characteristics
Toxins
Disease and Symptoms
Food Association
Prevention
Shigellosis (Bacillary Dysentery) by Shigella Species
Importance
Characteristics
Habitat
Toxins
Disease and Symptoms
Food Association
Prevention
Campylobacteriosis by Campylobacter Species
Importance
Characteristics
Habitat
Pathogenic Factors and Toxins
Disease and Symptoms
Food Association
Prevention
Yersiniosis by Yersinia enterocolitica
Importance
Characteristics
Habitat
Virulence Factors
Disease and Symptoms
Food Association
Prevention
Gastroenteritis by Vibrio Species
Vibrio parahaemolyticus Gastroenteritis
Importance
Characteristics
Habitat
Toxins and Toxin Production
Disease and Symptoms
Food Association
Prevention
Vibrio vulnificus Septicemia and Wound Infection
Enteric Viruses
Importance
Characteristics
Habitat
Disease and Symptoms
Food Association
Prevention
Detection Method
Other Foodbome Infections
Brucellosis
Streptococcal Infection
Q Fever
Bovine Spongiform Encephalopathy (BSE)
Questions
Chapter 26: Foodborne Toxicoinfections
Introduction
Clostridium perfringens Gastroenteritis
Importance
Characteristics
Habitat
Toxins and Toxin Production
Disease and Symptoms
Food Association
Prevention
Detection Method
Analysis of an Outbreak
Bacillus cereus Gastroenteritis
Importance
Characteristics
Habitat
Toxins and Toxin Production
Disease and Symptoms
Food Association
Prevention
Detection Method
Cholera
Importance
Characteristics
Habitat
Toxins and Toxin Production
Disease and Symptoms
Food Association
Prevention
Detection Method
Analysis of an Outbreak
Escherichia coli Gastroenteritis
Importance
Characteristics
Habitat
Toxins and Toxin Production
Disease and Symptoms
Food Association
Prevention
Detection Methods
Questions
Chapter 27: Opportunistic Pathogens, Parasites, and Algal Toxins
Opportunistic Pathogens
Aeromonas hydrophila
Characteristics
Food Association
Disease-Causing Potential
Plesiomonas shigelloides
Characteristics
Food Association
Disease-Causing Potential
Non-Escherichia coli Coliforms
Toxigenic Psychrotrophic Bacillus Species
Biogenic Amines
Histamine (Scombroid) Poisoning
Algal Toxins
Ciguatera Poisoning
Shellfish Poisoning
Paralytic Shellfish Poisoning
Neurotoxic Shellfish Poisoning
Diarrhetic Shellfish Poisoning
Parasites
Trichinosis by Trichinella spiralis
Anisakiasis by Anisakis simplex
Taeniasis by Taenia Species
Toxoplasmosis by Toxoplasma gondii
Giardiasis by Giardia lamblia
Cryptosporidiosis by Cryptosporidium parvum
Cyclosporiasis by Cyclospora cayetanensis
Questions
Chapter 28: New and Emerging Foodbome Pathogens
Associated Factors
Better Knowledge of Pathogens
Improvement in Regulatory Actions
Changes in Lifestyle and Food Habits
New Food-Processing Technology
Miscellaneous Factors
Other Emerging Foodborne Pathogens of Concern
Questions
Chapter 29: Indicators of Bacterial Pathogens
Criteria for Ideal Indicators
Coliform Group
Coliforms
Organisms and Sources
Occurrence and Significance in Food
Fecal Coliforms
Organisms and Sources
Occurrence and Significance in Food
Escherichia coli
Organisms and Sources
Occurrence and Significance in Food
Enterobacteriaceae Group
Enterococcus Group
Characteristics and Habitat
Occurrence and Significance in Food
Questions
Part VI: Control of Microorganisms in Foods
Chapter 30: Control of Access (Cleaning and Sanitation)
Objectives of Sanitation
Factors to Consider
Plant Design
Quality of Water, Ice, Brine, and Curing Solution
Quality of Air
Training of Personnel
Equipment
Cleaning of Processing Facilities
Sanitation of Food-Processing Equipment
Chlorine-Based Sanitizers
Iodophores
Quaternary Ammonium Compounds
H2O2
Decontamination and Sanitization of Fruits and Vegetables
Microbiological Standards, Specifications, and Guidelines
Questions
Chapter 31: Control by Physical Removal
Physical Methods
Centrifugation
Filtration
Trimming
Washing
Conclusion
References
Questions
Chapter 32: Control by Heat
Objectives
Mechanism of Thermal Inactivation
Influencing Factors
Nature of Food
Nature of Microorganisms
Nature of Process
Mathematical Expressions
Decimal Reduction Time (D Value)
Thermal Death Time (TDT), Z Value, and F Value
Methods
Low-Heat Processing or Pasteurization
High-Heat-Processed Foods
Microwave Heating
Questions
Chapter 33 : Control by Low Temperature
Objectives
Mechanisms of Cold Induced Inactivation
Influencing Factors
Nature of Process
Nature of Food
Nature of Microorganisms
Methods
Ice Chilling
Refrigeration
Freezing
Questions
Chapter 34: Control by Reduced Water Activity
Objectives
Mechanism of Action
Influencing factors
Nature of Process
Nature of Foods
Nature of Microorganisms
Methods
Natural Dehydration
Mechanical Drying
Freeze-Drying
Foam Drying
Smoking
Intermediate Moisture foods
Questions
Chapter 35: Control by Low pH and Organic Acids
Objectives
Mechanisms of Antimicrobial Action
Influencing Factors
Nature of Acids
Nature of Foods
Nature of Microorganisms
Acids Used
Propionic Acid
Lactic Acid
Citric Acic
Sorbic Acid
Benzoic Acid
Parabens (Esters of p-Hydroxybenzoic Acid)
Questions
Chapter 36: Control by Modified Atmosphere ( or Reducing O-R Potential)
Objectives
Mechanism of Action
Inflencing Factors
Nature of Process
Nature of Foods
Nature of microorganisms
Methods
Vacuum Packaging
Gas Flushing
Questions
Chapter 37: Control by Antimicrobial Preservatives
Objectives
Influencing Factors
Examples of Antimicrobial Preservatives
Nitrates and Nitrites
Sulfur Dioxide (SO2) and Sulfites (SO3)
H2O2
Epoxides (Ethylene Oxide, Propylene Oxide)
Acids
Parabens
Bacteriocins of Lactic Acid Bacteria
Diacetyl
CO2
Butylated Hydroxyanisol (BHA), Butylated Hydroxytoluene (BHT), and t-Butyl Hydroquinone (TBHQ)
Chitosan
Ethylenediaminetetraacetate (EDTA)
Lysozyme
Monolaurin (Glycerol Monolaurate)
Antibiotics (Tetracyclines, Natamycin, and Tylosin)
Wood Smoke
Spices
Questions
Chapter 38: Control by Irradiation
Irradiation (Radiation) and Radioactivity
Use of lrradiation in Food
Objectives
Mechanisms of Antimicrobial Action
Influencing Factors
Nature of Process
Nature of Foods
Nature of Microorganisms
Methods
Doses
Specific Terms
Radurization
Radicidation
Radappertization
Current Recommendations
UV Radiation
Questions
Chapter 39: Control by Novel Processing Technologies
Summary of Processing Methods
Microwave and Radio-Frequency Processing
Ohmic and Inductive Heating
Pulsed Electric Fields
High-Pressure Processing
Pulsed Light Technology
Oscillating Magnetic Fields
Ultrasound
High- Voltage Arc Discharge
Pulsed x-Rays
Pulsed Electric Field
Hydrostatic Pressure Processing
History
Methods, Mechanisms of Microbial Inactivation, and Advantages
Destruction of Microbial Cells
Bacterial Cells
Bacterial Endospores
Molds, Yeasts, Viruses, and Parasites
Application in Food Processing
Questions
Chapter 40: Control by a Combination of Methods (Hurdle Concept)
Mechanisms of Antimicrobial Action
Current Status
Low-Heat Processing
Low Storage Temperature
Low pH
Low Aw
Modified Atmosphere
Preservatives
Hydrostatic Pressure Processing (HPP)
Questions
Part VII: Microbial Detection and Food Safety
Chapter 41: Conventional and Biosensor Based Detection Methods for Microorganisms in Food and Food Environment
Introduction
Methods Used
Standard and Recommended Methods
Sampling for MicrobiaI AnaIysis
Sample and Sampling Plan
Sampling Procedure
Quantitative Methods for Microbial Enumeration in Foods
Direct Enumeration
Microscopic Counts
Colony-Forming Units (CFU) in Nonselective Agar Media
CFU in Nonselective DifferentiaI Media
CFU in Selective Agar Media
CFU in Selective-Differential Agar Media
Indirect Estimation
Dilution to Extinction in Nonselective Broths
Most Probable Number (MPN) in Selective Broth
Dye Reduction Test
Enumeration of Injured MicrobiaI Groups by Selective Media
Dilution Scheme, Plating, Incubation, Selection of Plates for Counting CFU, and Reporting Results
Qualitative Methods to Isolate Microorganisms in Foods
Isolation of Pathogens
Test for BacteriaI Toxins in Foods
Rapid Methods and Automation
Metabolic Fingerprinting
Immunoassays for Rapid Detection of Pathogens
Immunomagnetic Separation (IMS)
Reverse Passive Latex Agglutination (RPLA) Method
Enzyme-Linked Immunosorbent Assay (ELISA)
Immunofluorescence Assay
Immunochromatographic LateraI Flow Assay
Flow Cytometry
Bioluminescence Methods
Nucleic Acid-Based Methods
Hybridization Method
Polymerase Chain Reaction (PCR)
DNA Fingerprinting
Pathogenicity Assay
Biosensors for Pathogen Detection
Fiber Optic Biosensor
Surface Plasmon Resonance Sensor
Electrochemical Immunosensor
Piezoelectric (PZ) Biosensor
Impedance-Based Biochip Sensor
Fourier Transform Infrared Spectroscopy (FTIR)
Light Scattering
Cell-Based Sensor
Questions
Appendix A: Microbial Attachment to Food and Equipment Surfaces
Importance
Mechanisms of Attachment
Inftuencing Factors
Control Measures
References
Appendix B: Predictive Modeling of Microbial Growth in Food
Importance
Traditional Methods
Challenge Studies
Storage Studies
Accelerated Shelf Life Studies
Predictive Microbiology
Square Root Model
Sigmoidal Model (Gompertz: USDA Model)
Conclusion
References
Appendix C: Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States
Food Safety Regulations
The Agencies
Federal Agencies
State and Local Govemment Agencies
International Agencies
Appendix D: Hazard Analysis Critical Control Points
Introduction
HACCP Principle of the NACMCF
Seven Principles of HACCP
Brief Description of the Principles
Principle 1
Principle 2
Principle 3
Principle 4
Principle 5
Principle 6
Principle 7
Conclusion
+
-