The Scope of Food Microbiology p. 1 Micro-organisms and Food p. 2 Food Spoilage/Preservation p. 2 Food Safety p. 4 Fermentation p.

Transcription

1 The Scope of Food Microbiology p. 1 Micro-organisms and Food p. 2 Food Spoilage/Preservation p. 2 Food Safety p. 4 Fermentation p. 4 Microbiological Quality Assurance p. 4 Micro-organisms and Food Materials p. 6 Diversity of Habitat p. 6 Micro-organisms in the Atmosphere p. 7 Airborne Bacteria p. 8 Airborne Fungi p. 10 Micro-organisms of Soil p. 13 Micro-organisms of Water p. 13 Micro-organisms of Plants p. 16 Micro-organisms of Animal Origin p. 18 The Skin p. 18 The Nose and Throat p. 19 Conclusions p. 19 Factors Affecting the Growth and Survival of Micro-organisms in Foods p. 21 Microbial Growth p. 21 Intrinsic Factors (Substrate Limitations) p. 24 Nutrient Content p. 24 ph and Buffering Capacity p. 25 Redox Potential, E[subscript h] p. 29 Antimicrobial Barriers and Constituents p. 33 Water Activity p. 37 Extrinsic Factors (Environmental Limitations) p. 45 Relative Humidity p. 45 Temperature p. 48 Gaseous Atmosphere p. 51 Implicit Factors p. 52 Predictive Food Microbiology p. 54 The Microbiology of Food Preservation p. 65 Heat Processing p. 65 Pasteurization and Appertization p. 65 Quantifying the Thermal Death of Micro-organisms: D and z Values p. 68 Heat Sensitivity of Micro-organisms p. 70 Describing a Heat Process p. 75 Spoilage of Canned Foods p. 79 Aseptic Packaging p. 83 Irradiation p. 84

2 Microwave Radiation p. 84 UV Radiation p. 86 Ionizing Radiation p. 88 High-pressure Processing--Pascalization p. 93 Low-temperature Storage--Chilling and Freezing p. 95 Chill Storage p. 96 Freezing p. 98 Chemical Preservatives p. 101 Organic Acids and Esters p. 102 Nitrite p. 105 Sulfur Dioxide p. 108 'Natural' Food Preservatives p. 109 Modification of Atmosphere p. 110 Control of Water Activity p. 114 Compartmentalization p. 117 Microbiology of Primary Food Commodities p. 121 What is Spoilage? p. 121 Milk p. 123 Composition p. 123 Microflora of Raw Milk p. 125 Heat Treatment of Milk p. 128 Milk Products p. 132 Meat p. 133 Structure and Composition p. 134 The Microbiology of Primary Processing p. 136 Spoilage of Fresh Meat p. 138 Fish p. 142 Structure and Composition p. 142 The Microbiology of Primary Processing p. 143 Crustaceans and Molluscs p. 144 Spoilage of Fresh Fish p. 145 Plant Products p. 148 Cereals p. 149 Preservation of High-moisture Cereals p. 152 Pulses, Nuts and Oilseeds p. 152 Fruits and Fruit Products p. 154 Vegetables and Vegetable Products p. 156 Food Microbiology and Public Health p. 161 Food Hazards p. 161 Significance of Foodborne Disease p. 163 Incidence of Foodborne Illness p. 167

3 Risk Factors Associated with Foodborne Illness p. 172 The Site of Foodborne Illness. The Alimentary Tract: Its Function and Microflora p. 175 The Pathogenesis of Diarrhoeal Disease p. 179 Bacterial Agents of Foodborne Illness p. 184 Aeromonas hydrophila p. 184 Introduction p. 184 The Organism and its Characteristics p. 185 Pathogenesis and Clinical Features p. 186 Isolation and Identification p. 186 Association with Foods p. 186 Bacillus cereus and Other Bacillus Species p. 187 Introduction p. 187 The Organism and its Characteristics p. 188 Pathogenesis and Clinical Features p. 188 Isolation and Identification p. 190 Association with Foods p. 191 Brucella p. 192 Introduction p. 192 The Organism and its Characteristics p. 193 Pathogenesis and Clinical Features p. 193 Isolation and Identification p. 193 Association with Foods p. 194 Campylobacter p. 194 Introduction p. 194 The Organism and its Characteristics p. 195 Pathogenesis and Clinical Features p. 196 Isolation and Identification p. 197 Association with Foods p. 198 Clostridium botulinum p. 200 Introduction p. 200 The Organism and its Characteristics p. 201 Pathogenesis and Clinical Features p. 204 Isolation and Identification p. 207 Association with Foods p. 208 Clostridium perfringens p. 212 Introduction p. 212 The Organism and its Characteristics p. 213 Pathogenesis and Clinical Features p. 214 Isolation and Identification p. 215 Association with Foods p. 216 Escherichia coli p. 217

4 Introduction p. 217 The Organism and its Characteristics p. 218 Pathogenesis and Clinical Features p. 219 Enterotoxigenic E. coli (ETEC) p. 219 Enteroinvasive E. coli (EIEC) p. 220 Enteropathogenic E. coli (EPEC) p. 221 Enterohaemorrhagic E. coli (EHEC) p. 221 Isolation and Identification p. 223 Association with Foods p. 224 Listeria monocytogenes p. 225 Introduction p. 225 The Organism and its Characteristics p. 227 Pathogenesis and Clinical Features p. 228 Isolation and Identification p. 230 Association with Foods p. 230 Mycobacterium Species p. 232 Introduction p. 232 The Organism and its Characteristics p. 233 Pathogenesis and Clinical Features p. 233 Isolation and Identification p. 234 Assocation with Foods p. 234 Plesiomonas shieglloides p. 235 Introduction p. 235 The Organism and its Characteristics p. 235 Pathogenesis and Clinical Features p. 236 Isolation and Identification p. 236 Association with Foods p. 236 Salmonella p. 237 Introduction p. 237 The Organism and its Characteristics p. 238 Pathogenesis and Clinical Features p. 240 Enteritis p. 240 Systemic Disease p. 241 Isolation and Identification p. 243 Association with Foods p. 246 Shigella p. 251 Introduction p. 251 The Organism and its Characteristics p. 251 Pathogenesis and Clinical Features p. 252 Isolation and Identification p. 252 Association with Foods p. 253

5 Staphylococcus aureus p. 253 Introduction p. 253 The Organism and its Characteristics p. 254 Pathogenesis and Clinical Features p. 256 Isolation and Identification p. 257 Association with Foods p. 258 Vibrio p. 259 Introduction p. 259 The Organisms and their Characteristics p. 260 Pathogenesis and Clinical Features p. 262 Isolation and Identification p. 263 Association with Foods p. 264 Yersinia enterocolitica p. 264 Introduction p. 264 The Organism and its Characteristics p. 265 Pathogenesis and Clinical Features p. 267 Isolation and Identification p. 268 Association with Foods p. 268 Scombrotoxic Fish Poisoning p. 269 Conclusion p. 270 Non-bacterial Agents of Foodborne Illness p. 272 Helminths and Nematodes p. 272 Platyhelminths: Liver Flukes and Tapeworms p. 272 Roundworms p. 274 Protozoa p. 276 Giardia lamblia p. 277 Entamoeba histolytica p. 278 Sporozoid Protozoa p. 278 Toxigenic Algae p. 279 Dinoflagellate Toxins p. 279 Cyanobacterial Toxins p. 281 Toxic Diatoms p. 282 Toxigenic Fungi p. 282 Mycotoxins and Mycophagy p. 283 Mycotoxins of Aspergillus p. 285 The Aflatoxins p. 285 The Ochratoxins p. 289 Other Aspergillus Toxins p. 290 Mycotoxins of Penicillium p. 291 Yellow Rice Disease p. 293 Mycotoxins of Fusarium p. 293

6 Alimentary Toxic Aleukia p. 293 DON and Other Trichothecenes p. 295 Zearalenone p. 295 Oesophageal Cancer p. 296 Mycotoxins of Other Fungi p. 297 Foodborne Viruses p. 301 Polio p. 302 Hepatitis A and E p. 302 Gastroenteritis Viruses p. 304 Sources of Food Contamination p. 305 Control p. 307 Spongiform Encephalopathies p. 308 Fermented and Microbial Foods p. 311 Introduction p. 311 Yeasts p. 312 Lactic Acid Bacteria p. 315 Activities of Lactic Acid Bacteria in Foods p. 318 Antimicrobial Activity of Lactic Acid Bacteria p. 318 Health-promoting Effects of Lactic Acid Bacteria p. 321 The Malo-lactic Fermentation p. 323 Fermented Milks p. 324 Yoghurt p. 324 Other Fermented Milks p. 328 Cheese p. 331 Fermented Vegetables p. 337 Sauerkraut and Kimchi p. 337 Olives p. 341 Cucumbers p. 342 Fermented Meats p. 344 Fermented Fish p. 347 Beer p. 349 Vinegar p. 356 Mould Fermentations p. 363 Tempeh p. 363 Soy Sauce and Rice Wine p. 366 Mycoprotein p. 369 Conclusion p. 369 Methods for the Microbiological Examination of Foods p. 370 Indicator Organisms p. 370 Direct Examination p. 373 Cultural Techniques p. 374

7 Enumeration Methods p. 377 Plate Counts p. 377 Most Probable Number Counts p. 380 Alternative Methods p. 382 Dye-reduction Tests p. 382 Electrical Methods p. 384 ATP Determination p. 386 Rapid Methods for the Detection of Specific Organisms and Toxins p. 388 Immunological Methods p. 388 DNA/RNA Methodology p. 390 Laboratory Accreditation p. 393 Controlling the Microbiological Quality of Foods p. 395 Quality and Criteria p. 395 Sampling Schemes p. 397 Two-class Attributes Plans p. 398 Three-class Attributes Plans p. 403 Choosing a Plan Stringency p. 406 Variables Acceptance Sampling p. 406 Quality Control Using Microbiological Criteria p. 410 Control at Source p. 411 Training p. 411 Facilities and Operations p. 412 Equipment p. 414 Cleaning and Disinfection p. 416 Codes of Good Manufacturing Practice p. 424 The Hazard Analysis and Critical Control Point (HACCP) Concept p. 425 Hazard Analysis p. 427 Identification of Critical Control Points (CCPs) p. 428 Establishment of CCP Critical Limits p. 429 Monitoring Procedures for CCPs p. 430 Protocols for CCP Deviations p. 431 Verification p. 431 Record Keeping p. 432 Quality Systems: BS 5750 and ISO 9000 Series p. 433 Risk Analysis p. 433 Further Reading p. 439 Subject Index p. 448 Table of Contents provided by Blackwell's Book Services and R.R. Bowker. Used with permission.