Compendium of the Microbiological Spoilage of Foods and Beverages (eBook)

978-1-4419-0826-1_Book_OnlinePDF.pdf 1
Foreword 6
Preface 8
Contents 1
Contributors 12
Introduction to the Microbiological Spoilage of Foodsand Beverages 14
Introduction 14
Food Loss Data 15
Microorganisms and Mechanisms Involved in Spoilage 17
Sources of Contamination 17
Preharvest Contamination 17
Postharvest Contamination 18
Ecology of Microbiological Spoilage 19
Microorganisms Involved in Spoilage 19
Means to Characterize and Differentiate Microorganisms 19
Groups of Microorganisms Involved in Spoilage 21
Microbiological Food Spoilage Mechanisms 23
Quorum Sensing 25
Associations Between Groups of Spoilage Microorganisms 26
Antagonisms 26
Synergisms 26
Metabiosis 27
Intrinsic Factors to Control Microbiological Spoilage 27
Water Activity 28
pH 30
Chemical Preservatives 31
Chemical Properties of Organic Acids 31
Chemical Food Preservatives 32
Oxidation--Reduction Potential 34
Extrinsic Factors to Control Microbiological Spoilage 35
Thermal Processes 35
Thermal Destruction of Microorganisms 35
Sterilization 36
Pasteurization 37
Nonthermal Processes 38
Ionizing Irradiation 38
High Hydrostatic Pressure 39
Pulsed Electric Fields 39
High-Intensity Ultrasound 39
Ultraviolet Irradiation 40
Filtration 40
Sterilizing Gases 40
Refrigeration 40
Food Preservation by Refrigerated Storage 41
Food Preservation by Frozen Storage 41
Vacuum and Modified Atmosphere Packaging 42
Vacuum Packaging 42
Modified Atmosphere Packaging 42
Food Plant Sanitation 43
Detection of Microbiological Spoilage 44
Organoleptic Methods for Spoilage Detection 44
Odor 44
Visual 44
Taste 45
Microbiological Methods for Spoilage Detection 45
Chemical Methods for Spoilage Detection 45
Development of Spoilage Control Measures 46
Isolation of Microorganisms in Spoilage Incidents 46
Product Challenge Testing 47
Inoculation of Test Samples 47
Accelerated Shelf Life Testing (ASLT) 48
Predictive Microbiology 49
Temperature Monitoring During Commercial Distribution 49
References 49
Microbiological Spoilage of Dairy Products 54
Introduction 54
Types of Dairy Foods 54
Types of Spoilage Microorganisms 55
Psychrotrophs 55
Coliforms 56
Lactic Acid Bacteria 56
Fungi 57
Spore-Forming Bacteria 58
Other Microorganisms 60
Enzymatic Degradation 60
Sources of Spoilage Microorganisms 61
Contamination of Raw Milk 61
Contamination of Dairy Products 63
Factors Affecting Spoilage 63
Spoilage of Fluid Milk Products 63
Spoilage of Cheeses 64
Prevention and Control Measures 64
Prevention of Spoilage in Milk 65
Prevention of Spoilage in Cultured Dairy Products 67
Prevention of Spoilage in Other Dairy Products 68
Methods for Detection and Isolation 69
Conclusion 74
References 75
Microbiological Spoilage of Meat and Poultry Products 81
Introduction 81
Microbiological Spoilage of Meat Products 82
Fresh, Refrigerated Raw Meat Products 83
Perishable Salted and Cured Meat Products 84
Cured and Uncured Ready-to-Eat Products 85
Canned Meat Products 87
Vacuum and Modified Atmosphere-Packaged Products 87
Fermented and Dried Meat Products 88
Bacon 89
Organic Meat Products 90
Variety Meat Products (Offal) 90
Microbiological Spoilage of Poultry and Poultry Products 91
Microbiological Profiles of Refrigerated Raw Poultry Products 91
Further Processed Poultry 93
Cooked RTE Cured and Uncured Poultry Products 94
Microbiological Testing Methods for Meat and Poultry Products 95
References 95
Microbiological Spoilage of Fish and Seafood Products 99
Introduction 99
Spoilage Concepts 100
Fish Substrates of Spoilage 103
Taxonomy of an Important Fish Spoilage Bacterium 105
Microbiology of Freshly Caught Fish 106
Product Categories and Spoilage 107
Raw, Fresh Seafood 107
Bivalve Mollusks 107
Crustaceans 109
Cephalopods 109
Finfish 110
Packed, Fresh Fish 113
Cured Seafood 114
Salted, Cold-Smoked Fish 114
Other Lightly Preserved Seafood Products 116
Semipreserved Seafood Products 118
Heavily Salted Fish 119
Heated Seafood Products 120
Hot-Smoked Fish 121
Sous Vide-Cooked Fish 121
Fully Canned Products 122
Miscellaneous 122
Frozen Fish 122
Surimi 122
Dried Fish 122
References 123
Microbiological Spoilage of Eggs and Egg Products 132
Introduction 132
Shell Eggs 133
Sources and Types of Spoilage Microorganisms 133
Methods for Detection 134
Egg Structure 134
Cuticle 134
Shell 135
Membranes 136
Albumen 136
Vitelline Membrane 137
Yolk 137
Egg Handling 138
Shell Egg Pasteurization 139
Liquid Egg Products 139
Pasteurization Processes 140
Processed Egg Products 141
Cooked Eggs 141
Dried Eggs 143
Baked Eggs 143
References 143
Microbiological Spoilage of Fruits and Vegetables 146
Introduction 146
Microbiological Spoilage of Fresh Whole Fruits and Vegetables 146
Introduction 146
Unusual Characteristics of Spoilage Microorganisms 148
Prevention and Control Measures 154
Preharvest and Harvest Factors 154
Postharvest Factors 156
Methods for Detection and Isolation of Spoilage Microorganisms 156
Microbiological Spoilage of Fresh-Cut Fruits and Vegetables 158
Introduction 158
Shelf Life of Fresh-Cut Fruits and Vegetables 159
Impact of Microbiological Spoilage 160
Sources of Microbial Contamination 161
Microbial Populations and Varieties on Fresh-Cut Fruits and Vegetables 163
Characteristics of Spoilage Microorganisms on Fresh-Cut Fruits and Vegetables 164
Intrinsic and Extrinsic Factors of Fresh-Cut Fruit and Vegetable Products 168
Microbiological Spoilage Defects of Fresh-Cut Fruits and Vegetables 173
Microbiological Spoilage Mechanisms in Fresh-Cut Fruits and Vegetables 174
Prevention and Control of Microbiological Spoilage 176
Methods for Detection and Isolation of Spoilage Microorganisms 179
Microbiological Spoilage of Fermented and Acidified Vegetable Products 180
Introduction 180
Microbiological and Nonmicrobial Spoilage 182
Prevention and Control of Spoilage 183
Future Needs 184
References 185
Microbiological Spoilage of Canned Foods 195
Introduction 99
Types of Spoilage 100
Incipient Spoilage (Spoilage Before Processing) 103
Post-process Contamination (Leakage Spoilage) 105
Causes of Post-process Contamination 202
Characteristics of Leakage Spoilage 205
Public Health Significance 206
Control and Prevention 107
Inadequate Thermal Processing 208
Thermophilic Spoilage 210
Growth of Acid-Tolerant SporeForming Microorganisms 210
Non-microbial Spoilage 211
Unknown or Unidentified Causes 114
Determining the Cause of Spoilage 212
Types of Spoilage Microorganisms 216
Mesophilic Aerobic Sporeformers 216
Mesophilic Anaerobic Sporeformers 219
Putrefactive Anaerobes 219
Butyric Acid Anaerobes 121
Aciduric Flat Sour Sporeformers 222
Thermophilic Flat Sour Sporeformers 223
Thermophilic Anaerobic Sporeformers 122
Sulfide ''Stinkers'' 122
Non-H 2 S Gas Producers 122
Heat-Resistant Molds 226
Non-sporeformers 227
Conclusion 228
Microbiological Spoilage of Cereal Products 232
Introduction 132
Economic Impact of Spoilage 133
Bakery Products 233
Types of Foods and General Properties 134
Mold and Yeast Spoilage 134
Microbial Sources and Effects 236
Factors Influencing Spoilage 236
Prevention and Control Measures 237
Rope Spoilage 242
Sour Spoilage 243
Refrigerated Dough and Pasta Products 243
Types of Foods and General Properties 243
Spoilage and Influential Factors 244
Spoilage Prevention and Control 245
Dried Cereal Products 246
Types of Foods and General Properties 246
Spoilage and Influential Factors 141
Spoilage Prevention and Control 143
Compound Cereal Products 248
Types of Foods and General Properties 249
Spoilage and Influential Factors 249
Spoilage Prevention and Control 250
Methods for Determination of Spoilage Microorganisms Associated with Cereal Products 250
References 143
Microbiological Spoilage of Beverages 254
Introduction 146
Bottled Water 146
Types and Sources of Spoilage Microorganisms 146
Factors Affecting Spoilage 148
Prevention and Control Measures 154
Methods for Detection and Isolation of Spoilage Microorganisms 258
Carbonated Beverages 258
Cold-Filled Preserved CSDs 156
Types and Sources of Spoilage Microorganisms 259
Factors Affecting Spoilage 260
Prevention and Control Measures 263
Methods for Detection and Isolation of Spoilage Microorganisms 267
Thermally Processed Non-Preserved CSDs 161
Types and Sources of Spoilage Microorganisms 267
Factors Affecting Spoilage 268
Prevention and Control Measures 268
Methods for Detection and Isolation of Spoilage Microorganisms 268
Non-carbonated Beverages (NCBs) 269
Chilled Fruit and Vegetable Juices 176
Types and Sources of Spoilage Microorganisms 270
Factors Affecting Spoilage 276
Prevention and Control Measures 278
Recommended Methods for Detection and Isolation of Spoilage Microorganisms 284
Ambient Fruit Juices 182
Heat-Resistant Molds 286
Alicyclobacilli 286
References 185
Microbiological Spoilage of Acidified Specialty Products 294
Introduction 294
General Microbiological Spoilage 295
Spoilage Microorganisms 295
Factors Affecting Microbiological Spoilage 296
pH and Type of Acidulant 296
Water Activity 297
Pasteurization 297
Chemical Preservatives and Partition Coefficient 297
Headspace Oxygen Content 298
Refrigeration 298
Sources of Spoilage Microorganisms 298
Spoilage Defects 299
Spoilage of Acidified Specialty Products 299
Mayonnaise 299
Spoonable Salad Dressings 300
Pourable Salad Dressings 302
Ketchup 304
Mustard 305
Vinegar 305
Methods for Detection of Spoilage Microorganisms 305
References 307
Microbiological Spoilage of High-Sugar Products 309
Introduction 309
Chocolates 309
Sugars 312
Syrups 317
Honey 322
Sugar Confectionery Products 325
References 327
Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee 333
Introduction 333
Types of Food 333
Spices 333
Nuts 334
Cocoa 335
Coffee 335
Types of Spoilage Microorganisms 336
Spices 336
Nuts 342
Cocoa 343
Coffee 344
Factors Influencing Spoilage 346
Spices 346
Nuts 347
Cocoa 348
Coffee 348
Prevention and Control of Spoilage 348
Spices 348
Nuts 351
Cocoa 352
Coffee 352
Methods for Spoilage Detection 352
Macroanalytical Examination 353
Microbiological Examination 353
References 354
Index 1