This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.

Inhalt

I Historical Background.- 1 History of Microorganisms in Food.- Historical developments.- Food preservation.- Food spoilage.- Food poisoning.- Food legislation.- II Habitats, Taxonomy, and Growth Parameters.- 2 Taxonomy, Role, and Significance of Microorganisms in Foods.- Bacterial taxonomy.- rRNA analyses.- Analysis of DNA.- Primary sources of microorganisms found in foods.- Synopsis of common foodborne bacteria.- Synopsis of common genera of foodborne molds.- Synopsis of common genera of foodborne yeasts.- 3 Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth.- Intrinsic parameters.- pH.- pH effects.- Moisture content.- Effect of low aw.- Oxidation-reduction potential.- Eh effects.- Nutrient content.- Antimicrobial constituents.- Lactoperoxidase system.- Biological structure.- Extrinsic parameters.- Temperature of storage.- Relative humidity of environment.- Presence and concentration of gases in environment.- Effect of CO2 and O2.- Presence and activities of other microorganisms.- General microbial interference.- Lactic antagonism.- Combined intrinsic and extrinsic parameters: The hurdle concept.- III Microorganisms in Foods.- 4 Fresh Meats and Poultry.- Biochemical events that lead to rigor mortis.- The biota of meats and poultry.- Incidence and prevalence of microorganisms in fresh red meats.- Soy-extended ground meats.- Mechanically deboned meat, poultry, and fish.- Hot-boned meats.- Effect of electrical stimulation.- Organ and variety meats.- Microbial spoilage of fresh red meats.- Mechanism.- Spoilage of fresh livers.- Incidence/prevalence of microorganisms in fresh poultry.- Microbial spoilage of poultry.- Carcass sanitizing/washing.- 5 Processed Meats and Poultry.- Modified-atmosphere-packaged and vacuum-packaged meats.- Vacuum packaging and CO2 effects.- Spoilage of MAP and vacuum-packaged meats 101 Volatile components of vacuum-packaged meats and poultry.- Sausages, bacon, bologna, and related meat products.- Spoilage.- Bacon and cured hams.- Fermented meat products.- 6 Seafoods.- Microbiological quality of various fresh and frozen products.- Fermented fish products.- Spoilage of fish and shellfish.- Fish.- Shellfish.- Crustaceans.- Mollusks.- 7 Fermentation and Fermented Dairy Products.- Fermentation.- Background.- Defined and characterized.- The lactic acid bacteria.- Metabolic pathway and molar growth yields.- Dairy Products.- Milk biota.- Starter cultures, products.- Cheeses.- Apparent health benefits of fermented foods.- Lactose intolerance.- Cholesterol.- Anticancer effects.- Diseases caused by lactic acid bacteria.- 8 Fresh and Fermented Fruit and Vegetable Products.- Fresh and frozen vegetables.- Spoilage.- Bacterial agents.- Bacterial soft rot.- Other bacterial spoilage conditions.- Fungal agents.- Gray mold rot.- Sour rot (oospora rot, watery soft rot).- Rhizopus soft rot.- Phytophora rot.- Anthracnose.- Spoilage of fruits.- Fermented Products.- Breads.- Olives, pickles, and sauerkraut.- Beer, ale, wines, cider, and whiskeys.- Miscellaneous fermented products.- 9 Miscellaneous Food Products.- Delicatessen and related foods.- Eggs.- Mayonnaise and salad dressings.- Cereals, flour, and dough products.- Bakery products.- Frozen meat pies.- Sugars, candies, and spices.- Nutmeats.- Dehydrated foods.- Enteral nutrient solutions (medical foods).- Single-cell protein.- Rationale for SCP production.- Organisms and fermentation substrates.- SCP products.- The nutrition and safety of SCP.- IV Determining Microorganisms and/or Their Products in Foods.- 10 Culture, Microscopic, and Sampling Methods.- Conventional SPC.- Homogenization of food samples.- The spiral plater.- Membrane filters.- Direct epifluorescent filter technique.- Microcolony-DEFT.- Hydrophobic grid membrane filter.- Microscope colony counts.- Agar droplets.- Dry films.- Most probable numbers.- Dye reduction.- Roll tubes.- Direct microscopic count.- Howard mold count.- Microbiological examination of surfaces.- Swab/swab-rinse methods.- Contact plate.- Agar syringe/"agar sausage" methods.- Other surface methods.- Direct surface.- Sticky film.- Swab/agar slant.- Ultrasonic devices.- Spray gun.- Metabolically injured organisms.- Recovery/repair.- Mechanism.- Viable but nonculturable organisms.- 11 Physical, Chemical, Molecular, and Immunologic Methods.- Physical Methods.- Impedance and related.- Microcalorimetry.- Flow cytometry.- Chemical methods.- Thermostable nuclease.- Limulus lysate for endotoxins.- Adenosine-triphosphate measurement.- Radiometry.- Fluorogenic and chromogenic substrates.- Lux gene luminescence.- Methods for characterizing and fingerprinting foodborne organisms.- Serotyping.- Bacteriophage typing.- Nucleic acid (DNA) probes.- DNA amplification (polymerase chain reaction).- Multilocus enzyme electrophoresis typing.- Restriction enzyme analysis.- Random amplification of polymorphic DNA.- Pulsed field gel electrophoresis.- Restriction fragment length polymorphism.- Ribotyping.- Immunologic methods.- Fluorescent antibody.- Enrichment serology.- Salmonella 1-2 test.- Radioimmunoassay.- ELISA.- Salmonellae.- S. aureus and its enterotoxins.- Molds and mycotoxins.- Botulinal Toxins.- E. coli enterotoxins.- Gel diffusion.- Hemagglutination.- 12 Bioassay and Related Methods.- Whole-Animal Assays.- Mouse lethality.- Suckling (infant) mouse.- Rabbit and mouse diarrhea.- Monkey feeding.- Kitten (cat) test.- Rabbit and guinea pig skin tests.- Sereny and Anton tests.- Animal models requiring surgical procedures.- Ligated loop techniques.- The Ritard model.- Cell culture systems.- Human mucosal cells.- Human fetal intestine.- Human ileal and intestinal cells.- Guinea pig intestinal cells.- HeLa cells.- Chinese hamster ovary cells.- Vero cells.- Y-1 adrenal cell assay.- Other assays.- V Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria.- 13 Food Preservation with Chemicals.- Benzoic acid and the parabens.- Sorbic acid.- The propionates.- Sulfur dioxide and sulfites.- Nitrites and nitrates.- Organisms affected.- The Perigo factor.- Interaction with cure ingredients and other factors.- Nitrosamines.- Nitrite-sorbate and other nitrite combinations.- Mode of action.- Summary of nitrite effects.- NaCl and sugars.- Indirect antimicrobials.- Antioxidants.- Flavoring agents.- Spices and essential oils.- Medium-chain fatty acids and esters.- Acetic and lactic acids.- Antibiotics.- Nisin.- Natamycin.- Tetracyclines.- Subtilin.- Tylosin.- Antifungal agents for fruits.- Ethylene and p…