Food Microbiology (eBook)

Chapter 1: The Scope of Food Microbiology; 1.1: Micro-organisms and Food; 1.1.1: Food Spoilage/Preservation; 1.1.2: Food Safety; 1.1.3: Fermentation; 1.2: Microbiological Quality Assurance; Chapter 2: Chapter 2: Micro-organisms and Food Materials; 2.1: Diversity of Habitat; 2.2: Micro-organisms in the Atmosphere; 2.2.1: Airborne Bacteria; 2.2.2:Airborne Fungi; 2.3: Micro-organisms of Soil; 2.4: Micro-organisms of Water; 2.5: Micro-organisms of Plants; 2.6: Micro-organisms of Animal Origin; 2.6.1: The Skin; 2.6.2: The Nose and Throat; 2.7: Conclusions; Chapter 3: Factors Affecting the Growth and Survival of Micro-organisms in Foods; 3.1: Microbial Growth Intrinsic Factors (Substrate Limitations); 3.2.1: Nutrient Content; 3.2.2: pH and Buffering Capacity; 3.2.3: Redox Potential, Eh; 3.2.4: Antimicrobial Barriers and Constituents; 3.2.5: Water Activity; 3.3: Extrinsic Factors (Environmental Limitations); 3.3.1: Relative Humidity; 3.3.2: Temperature; 3.3.3: Gaseous Atmosphere; 3.4: Implicit Factors;3.5: Predictive Food Microbiology; Chapter 4: The Microbiology of Food Preservation; 4.1: Heat Processing; 4.1.1 Pasteurization and Appertization; 4.1.2: Qauntifying the Thermal Death of Micro-organisms: D and z values; 4.1.3: Heat Sensitivity of Micro-organisms; 4.1.4: Describing a Heat Process; 4.1.5: Spoilage of Canned Foods; 4.1.6 Aseptic Packaging; 4.2: Irradiation; 4.2.1: Microwave Radiation; 4.2.2: UV Radiation; 4.2.3: Ionizing Radiation; 4.3: High-pressure Processing -Pascalization; 4.4: Low-temperature Storage -Chilling and Freezing; 4.4.1: Chill Storage; 4.4.2: Freezing; 4.5: Chemical Preservatives; 4.5.1: Organic Acids and Esters; 4.5.2: Nitrite; 4.5.3: Sulfur Dioxide; 4.5.4:'Natural' Food Preservatives; 4.6: Modification of Atmosphere; 4.7: Control of Water Activity; 4.8: Compartmentalization; Chapter 5: Microbiology of Primary Food Commodities; 5.1: What is Spoilage?; 5.2: Milk; 5.2.1: Composition; 5.2.2: Microflora of Raw Milk; 5.2.3: Heat Treatment for Milk; 5.2.4: Milk Product; 5.3: Meat; 5.3.1: Structure and Composition; 5.3.2: The Microbiology of Primary Processing; 5.3.3: Spoilage of Fresh Meat; 5.4: Fish; 5.4.1: Structure and Composition; 5.4.2: The Microbiology of Primary Processing; 5.3.3; Spoilage of Fresh Fish; 5.5: Plant Products; 5.5.1: Cereals; 5.5.2: Preservation of High-moisture Cereals; 5.5.3: Pulses, Nuts, and Oilseeds; 5.5.4: Fruits and Fruit Products; 5.5.5: Vegetables and Vegetable Products; Chapter 6: Food Microbiology and Public Health; 6.1: Food Hazards; 6.2: Significance of Foodborne Disease; 6.3: Incidence of Foodborne Illness; 6.4: Risk Factors Associated with Foodborne Illness; 6.5: The Site of Foodborne Illness. The Alimentary Tract: Its Function and Microflora; 6.6: The Pathogenesis of Diarrhoeal Disease; Chapter 7: Bacterial Agents of Foodborne Illness; 7.1: Aeromonas hydrophila; 7.1.1: Introduction; 7.1.2: The Organism and its Characteristics; 7.1.3: Pathogenesis and Clinical Features; 7.1.4: Isolation and Identification; 7.1.5: Association with Foods; 7.2: Bacillus cereus and Other Bacillus Species; 7.2.1: Introduction; 7.2.2: The Organism and its Characteristics; 7.2.3: Pathogenesis and Clinical Features: 7.2.4: Isolation and Identification; 7.2.5: Association with Foods; 7.3: Brucella; 7.3.1: Introduction; 7.3.2: The Organism and its Characteristics; 7.3.3:Pathogenesis and Clinical Features; 7.3.4:áIsolation and Identification; 7.3.5: Association with Foods; 7.4: Campylobacter; 7.4.1: Introduction; 7.4.2: The Organism and its Characteristics; 7.4.3: Pathogenesis and Clinical Features; 7.4.4: Isolation and Identification; 7.4.5: Association with Foods; 7.5: Clostridium botulinum; 7.5.1: Introduction; 7.5.2: The Organism and its Characteristics; 7.5.3: Pathogenesis and Clinical Features; 7.5.4: Isolation and Idnetification; 7.5.5: Association with Foods; 7.6: Clostridium perfringens; 7.6.1: Introduction; 7.6.2: The Organism and its Characteristics; 7.6.3: Pathogenesis and Clinical Features; 7.6.4: Isolation and Identification; 7.6.5: Association and Foods; 7.7: Escherichia coli; 7.7.1: Introduction; 7.7.2: The Organism and its Characteristics; 7.7.3: Pathogenesis and Clinical Features; 7.7.3.1: Enterotoxigenic E. coli (ETEC); 7.7.3.2: Enteroinvasive E. coli (EIEC); 7.7.3.3: Enteropathogenic E. coli (EPEC); 7.7.3.4: Enterohaemorrhagic E. coli (EHEC); 7.7.4: Isolation and Identification; 7.7.5: Asscociation with Foods; 7.8: Listeria monocytogenes; 7.8.1: Introduction; 7.8.2: The Organism and its Characteristics; 7.8.3: Pathogenesis and Clinical Features; 7.8.4: Isolation and Identification; 7.8.5: Asscoiation with Foods; 7.9: Mycobacterium Species; 7.9.1: Introduction; 7.9.2: The Organism and its Characteristics; 7.9.3: Pathogenesis and Clinical Features; 7.9.4: Isolation and Identification; 7.9.5: Assocation with Foods; 7.11: Salmonella; 7.11.1: Introduction; 7.11.2: Pathogenesis and Clinical Features; 7.11.3.1: Enteritis; 7.11.3.2: Systemic Disease; 7.11.4: Isolation and Identification; 7.11.5: Asscoiation with Foods; 7.12: Shigella; 7.12.1 Introduction; 7.12.2; The Organism and its Characteristics; 7.12.3: Pathogenesis and Clinical Features; 7.12.4: Isolation and Identification; 7.12.5: Association with Foods; 7.13: Staphylococcus aureus; 7.13.1: The Organisms and the Characteristics; 7.13.3: Pathogenesis and Clinical Features; 7.13.4: Isolation and Identification; 7.13.5: Asscoiation with Foods; 7.14: Vibrio: 7.14.1: Introduction; 7.14.2: The Organisms and the Characteristics; 7.14.3: Pathogenesis and Clinical Features; 7.14.4: Isolation and identification; l7.14.5: Assciation with Foods; 7.15: Yersinia enterocolitica; 7.15.1: Introduction; 7.15.2: The Organism and its Characteristics; 7.15.3: Pathogenesis and Clinical Features; 7.15.4: Isolation and Identification; 7.15.5: Association with Foodsl 7.16: Scombrotoxic Fish Poisoning; 7.17: Conclusion; Chapter 8: Non-bacterialAgents of Foodborne Illness; 8.1: Helminths and Nematodes; 8.1.1: Platythelminths: Liver Flukes and Tapeworms; 8.1.2: Roundworms; 8.2: Protozoa; 8.2.1: Giardia lamblia; 8.2.2: Entamoeba histolytica; 8.2.3: Sporozoid Protozoa; 8.3: Toxigenic Algae; 8.3.1: Dinoflagellate Toxins; 8.3.2: Cyanobacterial Toxins; 8.3.3: Toxic Diatoms; 8.4: Toxigenic Fungi; 8.4.1: Mycotoxins and Mycophagy; 8.4.2: Mycotoxins of Aspergillus; 8.4.2.1: The Aflatoxins; 8.4.2.2: The Ochratoxins; 8.4.3: Mycotoxins of Penicillium; 8.4.3.1: Yellow Rice Disease; 8.4.4: Mycotoxins of Fusartium; 8.4.4.1; Alimentary Toxic Aleukia; 8.4.4.2: DON and Other Trichothecenes; 8.4.4.3; Zearalenone; 8.4.4.4; Oesophageal Cancer; 8.4.5: Mycotoxins of Other Fungi; 8.5: Foodborne Viruses; 8.5.1: Polio; 8.5.2: Heptatis A and E; 8.5.3: Gastroenteritis Viruses; 8.5.4: Sources of Food Contamination; 8.5.5: Control; 8.6: Spongiform Encephalophathies; Chapter9: Fermentation and Microbial Foods; 9.1: Introduction; 9.2 Yeasts; 9.3: Lactic Acid Bacteria; 9.4: Activities of Lactic Acid Bacteria in Foods; 9.4.1: Antimicrobial Activity of Lactic Acid Bacteria; 9.4.2: Health-promoting Effects of Lactic Acid Bacteria; 9.4.3: The Malo-lactic Fermentation; 9.5: Fermented Milks; 9.5.1: Yoghurt; 9.5.2: Other Fermented Milks; 9.6: Cheese: 9.7: Fermented Vegetables; 9.7.1: Sauerkraut and Kimchi; 9.7.2: Olives; 9.7.3: Cucumbers; 9.8: Fermented Meats; 9.9: Fermented Fish; 9.10; Beer; 9.11: Vinegar; 9.12: Mould Fermentations; 9.12.1: Tempeh; 9.12.2: Soy Sauce and Rice Wine; 9.12.3: Mycoprotein; 9.13: Conclusion; Chapter 10: Methods for the Microbiological Examination of Foods; 10.1: Indicator Organisms; 10.2: Direct Examination; 10.3: Cultural Techniques; 10.4: Enumeration Methods: 10.4.1: Plate Counts; 10.4.2: Most Probable Number Counts; 10.5: Alternative Methods; 10.5.1; Dye-reduction Tests; 10.5.2: Electrical Methods; 10.5.3: ATP Determination; 10.6: Rapid Methods for the Detection of Specific Organisms and Toxins; 10.6.1: Immunological Methods; 10.6.2: DNA/RNA Methodology; 10.7: Laboratory Accreditation; Chapter 11: Controlling the Microbiological Quality of Foods; 11.1: Quality and Criteria; 11.2: Sampling Schemes; 11.2.1: Two-class Attributes Plans; 11.2.2: Three-class Attributes Plans; 11.2.3: Choosing a Plan Stringency; 11.2.4: Variable Acceptance Sampling; 11.3: Quality Control Using Microbiological Criteria; 11.4: Control at Source; 11.4.1: Training; 11.4.2: Facilities and Operations; 11.4.3: Equipment; 11.4.4: Cleaning and Disinfection; 11.5: Codes and Good Manufacturing Practice; 11.6: The Hazard Analysis and Critical Control Point (HACCP) Concept; 11.6.1: Hazard Analysis; 11.6.2: Identification of Critical Control Points (CCPs); 11.6.3: Establisment of CCP Critical Limits; 11.6.4: Monitoring Procedures for CCPs; 11.6.5: Protocols for CCP Deviations; 11.6.6: Verification; 11.6.7: Record Keeping; 11.7: Quality Systems:BS5750and ISO 9000Series; 11.8: Risk Analysis; Chapter 12: Further Reading; Subject Index