Modern food microbiology

Title:

Personal Author:

Jay, James M.

Edition:

7th ed.

Publication Information:

New York, NY : Springer, 2005

ISBN:

9780387231808

Subject Term:

Food -- Microbiology

Added Author:

Loessner, Martin J.

Golden, David A.

Available:*

Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
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With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Author Notes

James M. Jay is Professor Emeritus in the Department of Biological Sciences at Wayne State University, and Adjunct Professor at the University of Nevada Las Vegas, USA.

Preface	p. xv
Part I Historical Background	p. 1
1 History of Microorganisms in Food	p. 3
Historical Developments	p. 4
Food Preservation	p. 5
Food Spoilage	p. 6
Food Poisoning	p. 7
Food Legislation	p. 8
Part II Habitats, Taxonomy, and Growth Parameters	p. 11
2 Taxonomy, Role, and Significance of Microorganisms in Foods	p. 13
Bacterial Taxonomy	p. 13
rRNA Analyses	p. 14
Analysis of DNA	p. 15
Primary Sources of Microorganisms Found in Foods	p. 17
Synopsis of Common Foodborne Bacteria	p. 19
Synopsis of Common Genera of Foodborne Molds	p. 24
Synopsis of Common Genera of Foodborne Yeasts	p. 29
3 Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth	p. 35
Intrinsic Parameters	p. 35
pH	p. 35
Moisture Content	p. 41
Oxidation-Reduction Potential	p. 45
Nutrient Content	p. 47
Antimicrobial Constituents	p. 48
Biological Structures	p. 49
Extrinsic Parameters	p. 49
Temperature of Storage	p. 49
Relative Humidity of Environment	p. 51
Presence and Concentration of Gases in the Environment	p. 51
Presence and Activities of Other Microorganisms	p. 52
Combined Intrinsic and Extrinsic Parameters: The Hurdle Concept	p. 53
Part III Microorganisms in Foods	p. 57
4 Fresh Meats and Poultry	p. 59
Biochemical Events That Lead To Rigor Mortis	p. 60
The Biota of Meats and Poultry	p. 60
Incidence/Prevalence of Microorganisms in Fresh Red Meats	p. 60
Soy-Extended Ground Meats	p. 64
Mechanically Deboned Meat, Poultry, and Fish	p. 65
Hot-Boned Meats	p. 66
Organ and Variety Meats	p. 67
Microbial Spoilage of Fresh Red Meats	p. 68
Spoilage of Fresh Livers	p. 76
Incidence/Prevalence of Microorganisms in Fresh Poultry	p. 77
Microbial Spoilage of Poultry	p. 78
Carcass Sanitizing/Washing	p. 81
5 Processed Meats	p. 87
Curing	p. 87
Smoking	p. 89
Sausage, Bacon, Bologna, and Related Products	p. 89
Bacon and Cured Hams	p. 91
Fermented Meat Products	p. 93
6 Seafoods	p. 101
Microbiological Quality of Various Fresh and Frozen Products	p. 101
Fermented Fish Products	p. 104
Spoilage of Fish and Shellfish	p. 105
7 Fermentation and Fermented Dairy Products	p. 113
Fermentation	p. 113
Background	p. 113
Defined and Characterized	p. 114
The Lactic Acid Bacteria	p. 114
Metabolic Pathways and Molar Growth Yields	p. 118
Dairy Products	p. 119
Milk Biota	p. 119
Starter Cultures, Products	p. 120
Cheeses	p. 123
Apparent Health Benefits of Fermented Milks	p. 124
Lactose Intolerance	p. 126
Cholesterol	p. 126
Anticancer Effects	p. 127
Probiotics	p. 128
Diseases Caused by Lactic Acid Bacteria	p. 128
8 Fruit and Vegetable Products: Whole, Fresh-Cut, and Fermented	p. 131
Fresh and Frozen Vegetables	p. 131
Spoilage	p. 132
Spoilage of Fruits	p. 141
Fresh-Cut Produce	p. 141
Microbial Load	p. 143
Pathogens	p. 144
Fermented Products	p. 146
Breads	p. 146
Olives, Pickles, and Sauerkraut	p. 146
Beer, Ale, Wines, Cider, and Distilled Spirits	p. 149
Miscellaneous Fermented Products	p. 154
9 Miscellaneous Food Products	p. 163
Delicatessen and Related Foods	p. 163
Eggs	p. 164
Mayonnaise and Salad Dressing	p. 167
Cereals, Flour, and Dough Products	p. 168
Bakery Products	p. 168
Frozen Meat Pies	p. 168
Sugar, Candies, and Spices	p. 169
Nutmeats	p. 169
Dehydrated Foods	p. 170
Enteral Nutrient Solutions (Medical Foods)	p. 171
Single-Cell Protein	p. 171
Rationale for SCP Production	p. 171
Organisms and Fermentation Substrates	p. 172
SCP Products	p. 172
Nutrition and Safety of SCP	p. 173
Part IV Determining Microorganisms and/or Their Products in Foods	p. 177
10 Culture, Microscopic, and Sampling Methods	p. 179
Conventional Standard Plate Count	p. 179
Homogenization of Food Samples	p. 180
The Spiral Plater	p. 181
Membrane Filters	p. 182
Direct Epifluorescent Filter Technique	p. 183
Microcolony-DEFT	p. 183
Hydrophobic Grid Membrane Filter	p. 183
Microscope Colony Counts	p. 184
Agar Droplets	p. 184
Dry Film and Related Methods	p. 185
Most Probable Numbers	p. 186
Dye Reduction	p. 186
Roll Tubes	p. 187
Direct Microscopic Count	p. 187
Microbiological Examination of Surfaces	p. 188
Swab/Swab-Rinse Methods	p. 188
Contact Plate	p. 189
Agar Syringe/"Agar Sausage" Methods	p. 189
Other Surface Methods	p. 190
Metabolically Injured Organisms	p. 190
Recovery/Repair	p. 192
Mechanism	p. 194
Viable but Nonculturable Organisms	p. 194
11 Physical, Chemical, Molecular, and Immunological Methods	p. 201
Physical Methods	p. 201
Impedance and Related	p. 201
Microcalorimetry	p. 204
Flow Cytometry	p. 205
Chemical Methods	p. 206
Thermostable Nuclease	p. 206
Limulus Lysate for Endotoxins	p. 207
Adenosine Triphosphate Measurement	p. 209
Radiometry	p. 211
Fluorogenic and Chromogenic Substrates	p. 211
Lux Gene Luminescence	p. 213
Ice Nucleation Assay	p. 214
Methods for Characterizing and Fingerprinting Foodborne Organisms	p. 214
Serotyping	p. 214
Bacteriophage Typing	p. 215
Nucleic Acid (DNA) Probes	p. 216
DNA Amplification (Polymerase Chain Reaction)	p. 218
Multilocus Enzyme Electrophoresis Typing	p. 219
Restriction Enzyme Analysis	p. 219
Random Amplification of Polymorphic DNA	p. 220
Pulsed Field Gel Electrophoresis	p. 220
Restriction Fragment Length Polymorphism	p. 221
Ribotyping	p. 221
Immunological Methods	p. 221
Fluorescent Antibody	p. 221
Enrichment Serology	p. 222
Salmonella 1-2 Test	p. 222
Radioimmunoassay	p. 223
ELISA	p. 223
Gel Diffusion	p. 226
Immunomagnetic Separation	p. 226
Hemagglutination	p. 227
12 Bioassay and Related Methods	p. 237
Whole-Animal Assays	p. 237
Mouse Lethality	p. 237
Suckling (Infant) Mouse	p. 239
Rabbit and Mouse Diarrhea	p. 240
Monkey Feeding	p. 240
Kitten (Cat) Test	p. 241
Rabbit and Guinea Pig Skin Tests	p. 241
Sereny and Anton Tests	p. 241
Animal Models Requiring Surgical Procedures	p. 242
Ligated Loop Techniques	p. 242
The RITARD Model	p. 242
Cell Culture Systems	p. 243
Human Mucosal Cells	p. 243
Human Fetal Intestine	p. 245
Human Ileal and Intestinal Cells	p. 245
Guinea Pig Intestinal Cells	p. 245
HeLa Cells	p. 246
Chinese Hamster Ovary Cells	p. 246
Vero Cells	p. 246
Y-1 Adrenal Cell Assay	p. 247
Other Assays	p. 247
Part V Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria	p. 251
13 Food Preservation with Chemicals	p. 253
Benzoic Acid and the Parabens	p. 253
Sorbic Acid	p. 255
The Propionates	p. 257
Sulfur Dioxide and Sulfites	p. 257
Nitrites and Nitrates	p. 258
Organisms Affected	p. 259
The Perigo Factor	p. 260
Interaction with Cure Ingredients and Other Factors	p. 260
Nitrosamines	p. 261
Nitrite-Sorbate and other Nitrite Combinations	p. 261
Mode of Action	p. 262
Summary of Nitrite Effects	p. 263
NaCl and Sugars	p. 264
Indirect Antimicrobials	p. 265
Antioxidants	p. 265
Flavoring Agents	p. 266
Spices and Essential Oils	p. 266
Medium-Chain Fatty Acids and Esters	p. 267
Acetic and Lactic Acids	p. 268
Antibiotics and Bacteriocins	p. 268
Nisin and Other Bacteriocins	p. 269
Monensin	p. 272
Natamycin	p. 272
Tetracyclines	p. 273
Subtilin	p. 273
Tylosin	p. 273
Antifungal Agents for Fruits	p. 274
Ethylene and Propylene Oxides	p. 274
Miscellaneous Chemical Preservatives	p. 275
14 Food Preservation with Modified Atmospheres	p. 283
Definitions	p. 283
Hypobaric Storage	p. 283
Vacuum Packaging	p. 283
Modified Atmosphere Packaging	p. 284
Equilibrium-Modified Atmosphere	p. 285
Controlled-Atmosphere Packaging or Storage	p. 285
Primary Effects of CO[subscript 2] on Microorganisms	p. 286
Mode of Action	p. 286
Food Products	p. 288
Fresh and Processed Meats	p. 288
Poultry	p. 289
Seafoods	p. 289
The Safety of MAP Foods	p. 290
Clostridium botulinum	p. 290
Listeria monocytogenes	p. 291
Other Pathogens	p. 293
Spoilage of MAP and Vacuum-Packaged Meats	p. 293
Volatile Components of Vacuum-Packaged Meats and Poultry	p. 295
15 Radiation Preservation of Foods and Nature of Microbial Radiation Resistance	p. 301
Characteristics of Radiations of Interest in Food Preservation	p. 301
Ultraviolet Light	p. 301
Beta Rays	p. 303
Gamma Rays	p. 303
X-Rays	p. 303
Microwaves	p. 303
Principles Underlying the Destruction of Microorganisms by Irradiation	p. 303
Types of Organisms	p. 303
Numbers of Organisms	p. 304
Composition of Suspending Menstrum (Food)	p. 304
Presence or Absence of Oxygen	p. 305
Physical State of Food	p. 305
Age of Organisms	p. 305
Processing of Foods for Irradiation	p. 305
Selection of Foods	p. 305
Cleaning of Foods	p. 305
Packing	p. 305
Blanching or Heat Treatment	p. 305
Application of Radiation	p. 305
Gamma Radiation	p. 306
Electron Beams/Accelerated Electrons	p. 306
Radappertization, Radicidation, and Radurization of Foods	p. 306
Definitions	p. 306
Radappertization	p. 307
Radicidation	p. 309
Radurization	p. 311
Legal Status of Food Irradiation	p. 312
Effect of Irradiation on Food Quality	p. 313
Storage Stability of Irradiated Foods	p. 315
Nature of Radiation Resistance of Microorganisms	p. 315
Biology of Extremely Resistant Species	p. 316
Apparent Mechanisms of Resistance	p. 317
16 Low-Temperature Food Preservation and Characteristics of Psychrotrophic Microorganisms	p. 323
Definitions	p. 323
Temperature Growth Minima	p. 324
Preparation of Foods for Freezing	p. 324
Freezing of Foods and Freezing Effects	p. 325
Storage Stability of Frozen Foods	p. 327
Effect of Freezing on Microorganisms	p. 327
Effects of Thawing	p. 330
Some Characteristics of Psychrotrophs and Psychrophiles	p. 331
The Effect of Low Temperatures on Microbial Physiologic Mechanisms	p. 333
Nature of the Low Heat Resistance of Psychrotrophs	p. 336
17 High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms	p. 341
Factors Affecting Heat Resistance in Microorganisms	p. 342
Water	p. 342
Fat	p. 343
Salts	p. 343
Carbohydrates	p. 343
pH	p. 343
Proteins and Other Substances	p. 344
Numbers of Organisms	p. 345
Age of Organisms	p. 346
Growth Temperature	p. 346
Inhibitory Compounds	p. 346
Time and Temperature	p. 346
Effect of Ultrasonics	p. 346
Relative Heat Resistance of Microorganisms	p. 346
Spore Resistance	p. 348
Thermal Destruction of Microorganisms	p. 348
Thermal Death Time	p. 348
D Value	p. 348
z Value	p. 350
F Value	p. 350
Thermal Death Time Curve	p. 350
12-D Concept	p. 351
Some Characteristics of Thermophiles	p. 351
Enzymes	p. 351
Ribosomes	p. 354
Flagella	p. 354
Other Aspects of Thermophilic Microorganisms	p. 354
Nutrient Requirements	p. 354
Oxygen Tension	p. 354
Cellular Lipids	p. 354
Cellular Membranes	p. 356
Effect of Temperature	p. 356
Genetics	p. 356
Canned Food Spoilage	p. 356
Low Acid	p. 357
Acid	p. 357
High Acid	p. 357
18 Preservation of Foods by Drying	p. 363
Preparation and Drying of Low-Moisture Foods	p. 363
Effect of Drying on Microorganisms	p. 364
Storage Stability of Dried Foods	p. 366
Intermediate-Moisture Foods	p. 367
Preparation of IMF	p. 367
Microbial Aspects of IMF	p. 369
Storage Stability of IMF	p. 371
IMF and Glass Transition	p. 373
19 Other Food Preservation Methods	p. 375
High-Pressure Processing	p. 375
Some Principles and Effects of HHP on Foods and Organisms	p. 376
Effects of HHP on Specific Foodborne Organisms	p. 377
Pulsed Electric Fields	p. 379
Aseptic Packaging	p. 380
Manothermosonication (Thermoultrasonication)	p. 381
Part VI Indicators of Food Safety and Quality, Principles of Quality Control, and Microbial Criteria	p. 385
20 Indicators of Food Microbial Quality and Safety	p. 387
Indicators of Product Quality	p. 387
Indicators of Food Safety	p. 388
Coliforms	p. 390
Enterococci	p. 395
Bifidobacteria	p. 398
Coliphages	p. 399
The Possible Overuse of Fecal Indicator Organisms	p. 401
Predictive Microbiology/Microbial Modeling	p. 402
21 The HACCP System and Food Safety	p. 407
Hazard Analysis Critical Control Point System	p. 407
Prerequisite Programs	p. 408
Definitions	p. 408
HACCP Principles	p. 409
Some Limitations of HACCP	p. 414
Microbiological Criteria	p. 415
Definitions	p. 415
Sampling Plans	p. 415
Microbiological Criteria and Food Safety	p. 417
Microbiological Criteria for Various Products	p. 417
Other Criteria/Guidelines	p. 420
Part VII Foodborne Disease	p. 423
22 Introduction to Foodborne Pathogens	p. 425
Introduction	p. 425
The Fecal-Oral Transmission of Foodborne Pathogens	p. 425
Host Invasion	p. 425
"Universal" Requirements	p. 425
Attachment Sites	p. 427
Sigma Factors and the Acid Tolerance Response	p. 427
Pathogenesis	p. 428
Gram-Positive Bacteria	p. 428
Gram-Negative Bacteria	p. 431
Summary	p. 434
23 Staphylococcal Gastroenteritis	p. 441
Species of Concern in Foods	p. 441
Habitat and Distribution	p. 443
Incidence in Foods	p. 443
Nutritional Requirements for Growth	p. 444
Temperature Growth Range	p. 444
Effect of Salts and Other Chemicals	p. 444
Effect of pH, Water Activity, and Other Parameters	p. 444
NaCl and pH	p. 445
pH, a[subscript w], and Temperature	p. 445
NaNO[subscript 2], Eh, pH, and Temperature of Growth	p. 445
Staphylococcal Enterotoxins: Types and Incidence	p. 445
Chemical and Physical Properties	p. 448
Production	p. 450
Mode of Action	p. 453
The Gastroenteritis Syndrome	p. 453
Incidence and Vehicle Foods	p. 454
Ecology of S. aureus Growth	p. 454
Prevention of Staphylococcal and Other Food-Poisoning Syndromes	p. 455
24 Food Poisoning Caused by Gram-Positive Sporeforming Bacteria	p. 461
Clostridium perfringens Food Poisoning	p. 461
Distribution of C. perfringens	p. 461
Characteristics of the Organism	p. 462
The Enterotoxin	p. 463
Vehicle Foods and Symptoms	p. 465
Prevention	p. 466
Botulism	p. 466
Distribution of C. botulinum	p. 467
Growth of C. botulinum Strains	p. 469
Ecology of C. Botulinum Growth	p. 471
Concerns for Sous Vide and Related Food Products	p. 472
Nature of the Botulinal Neurotoxins	p. 473
The Adult Botulism Syndrome: Incidence and Vehicle Foods	p. 474
Infant Botulism	p. 476
Bacillus Cereus Gastroenteritis	p. 477
B. cereus Toxins	p. 477
Diarrheal Syndrome	p. 479
Emetic Syndrome	p. 479
25 Foodborne Listeriosis	p. 485
Taxonomy of Listeria	p. 485
Serotypes	p. 488
Subspecies Typing	p. 488
Growth	p. 488
Effect of pH	p. 489
Combined Effect of pH and NaCl	p. 489
Effect of Temperature	p. 490
Effect of a[subscript w]	p. 491
Distribution	p. 492
The Environment	p. 492
Foods and Humans	p. 492
Prevalence	p. 494
Thermal Properties	p. 494
Dairy Products	p. 494
Nondairy Products	p. 495
Effect of Sublethal Heating on Thermotolerance	p. 496
Virulence Properties	p. 497
Listeriolysin O and Ivanolysin O	p. 497
Intracellular Invansion	p. 497
Monocytosis-Producing Activity	p. 498
Sphingomyelinase	p. 498
Animal Models and Infectious Dose	p. 498
Incidence and Nature of the Listeriosis Syndromes	p. 500
Incidence	p. 500
Source of Pathogens	p. 500
Syndromes	p. 502
Resistance to Listeriosis	p. 502
Persistence of L. monocytogenes in Foods	p. 503
Regulatory Status of L. Monocytogenes in Foods	p. 504
26 Foodborne Gastroenteritis Caused by Salmonella and Shigella	p. 511
Salmonellosis	p. 511
Serotyping of Salmonella	p. 512
Distribution	p. 513
Growth and Destruction of Salmonellae	p. 514
The Salmonella Food-Poisoning Syndrome	p. 519
Salmonella Virulence Properties	p. 519
Incidence and Vehicle Foods	p. 519
Prevention and Control of Salmonellosis	p. 522
Competitive Exclusion to Reduce Salmonellae Carriage in Poultry	p. 523
Shigellosis	p. 525
Foodborne Cases	p. 525
Virulence Properties	p. 528
27 Foodborne Gastroenteritis Caused by Escherichia coli	p. 531
Serological Classification	p. 531
The Recognized Virulence Groups	p. 531
Enteroaggregative E. coli	p. 531
Enterohemorrhagic E. coli	p. 532
Enteroinvasive E. coli	p. 540
Enteropathogenic E. coli	p. 540
Enterotoxigenic E. coli	p. 541
Prevention	p. 543
Travelers' Diarrhea	p. 543
28 Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species	p. 549
Vibriosis (Vibrio parahaemolyticus)	p. 549
Growth Conditions	p. 549
Virulence Properties	p. 550
Gastroenteritis Syndrome and Vehicle Foods	p. 552
Other Vibrios	p. 552
Vibrio cholerae	p. 552
Vibrio vulnificus	p. 554
Vibrio alginolyticus and V. hollisae	p. 555
Yersiniosis (Yersinia enterocolitica)	p. 556
Growth Requirements	p. 556
Distribution	p. 557
Serovars and Biovars	p. 557
Virulence Factors	p. 558
Incidence of Y. enterocolitica in Foods	p. 559
Gastroenteritis Syndrome and Incidence	p. 559
Campylobacteriosis (Campylobacter jejuni)	p. 560
Distribution	p. 560
Virulence Properties	p. 561
Enteritis Syndrome and Prevalence	p. 562
Prevention	p. 563
29 Foodborne Animal Parasites	p. 569
Protozoa	p. 569
Giardiasis	p. 570
Amebiasis	p. 571
Toxoplasmosis	p. 572
Sarcocystosis	p. 575
Cryptosporidiosis	p. 576
Cyclosporiasis	p. 578
Flatworms	p. 579
Fascioliasis	p. 579
Fasciolopsiasis	p. 580
Paragonimiasis	p. 580
Clonorchiasis	p. 580
Diphyllobothriasis	p. 581
Cysticercosis/Taeniasis	p. 582
Roundworms	p. 584
Trichinosis	p. 584
Anisakiasis	p. 588
30 Mycotoxins	p. 595
Aflatoxins	p. 595
Alternaria Toxins	p. 600
Citrinin	p. 600
Ochratoxins	p. 601
Patulin	p. 601
Penicillic Acid	p. 602
Sterigmatocystin	p. 602
Fumonisins	p. 602
Sambutoxin	p. 605
Zearalenone	p. 606
Control of Production	p. 606
31 Viruses and Some Other Proven and Suspected Foodborne Biohazards	p. 611
Viruses	p. 611
Incidence in Foods and the Environment	p. 612
Destruction in Foods	p. 613
Hepatitis A Virus	p. 613
Norwalk and Related Viruses	p. 614
Rotaviruses	p. 615
Bacteria and Prions	p. 616
Histamine-Associated (Scombroid) Poisoning	p. 616
Aeromonas	p. 617
Plesiomonas	p. 618
Bacteroides fragilis	p. 619
Erysipelothrix rhusiopathiae	p. 620
Klebsiella pneumoniae	p. 620
Streptococcus iniae	p. 620
Prion Diseases	p. 620
Toxigenic Phytoplanktons	p. 622
Paralytic Shellfish Poisoning	p. 622
Ciguatera Poisoning	p. 622
Domoic Acid	p. 623
Pfiesteria piscicida	p. 623
Appendix A Relationships of Common Foodborne Genera of Gram-Negative Bacteria	p. 629
Appendix B Relationship of Common Foodborne Genera of Gram-Positive Bacteria	p. 631
Appendix C Biofilms	p. 633
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	p. 635
Index	p. 637

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Table of Contents