Food Microbiology 4th Edition by Martin Adams, Maurice Moss, Peter McClure ISBN 9781849739603 1849739609

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 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

3.2 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 Commercial Sterilization (Appertization)

4.1.2 Quantifying 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 Natamycin

4.5.5 ‘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 of Milk

5.2.4 Milk Products

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

5.4.3 Crustaceans and Molluscs

5.4.4 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 Changing Scene and Emerging Pathogens

6.6 The Site of Foodborne Illness. the Alimentary Tract: its Function and Microflora

6.7 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 Isolation 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 Identification

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 with Foods

7.7 Cronobacter Species

7.7.1 Introduction

7.7.2 The Organism and its Characteristics

7.7.3 Pathogenesis and Clinical Features

7.7.4 Isolation and Identification

7.7.5 Association with Foods

7.8 Escherichia coli

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 Association with Foods

7.9 Listeria monocytogenes

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 Association with Foods

7.10 Mycobacterium Species

7.10.1 Introduction

7.10.2 The Organism and its Characteristics

7.10.3 Pathogenesis and Clinical Features

7.10.4 Isolation and Identification

7.10.5 Association with Foods

7.11 Plesiomonas shigelloides

7.11.1 Introduction

7.11.2 The Organism and its Characteristics

7.11.3 Pathogenesis and Clinical Features

7.11.4 Isolation and Identification

7.11.5 Association with Foods

7.12 Salmonella

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 Shigella

7.13.1 Introduction

7.13.2 The Organism and its Characteristics

7.13.3 Pathogenesis and Clinical Features

7.13.4 Isolation and Identification

7.13.5 Association with Foods

7.14 Staphylococcus aureus

7.14.1 Introduction

7.14.2 The Organism and its Characteristics

7.14.3 Pathogenesis and Clinical Features

7.14.4 Isolation and Identification

7.14.5 Association with Foods

7.15 Vibrio

7.15.1 Introduction

7.15.2 The Organisms and their Characteristics

7.15.3 Pathogenesis and Clinical Features

7.15.4 Isolation and Identification

7.15.5 Association with Foods

7.16 Yersinia enterocolitica

7.16.1 Introduction

7.16.2 The Organism and its Characteristics

7.16.3 Pathogenesis and Clinical Features

7.16.4 Isolation and Identification

7.16.5 Association with Foods

7.17 Scombrotoxic Fish Poisoning

7.18 Conclusion

Chapter 8 Non-bacterial Agents of Foodborne Illness

8.1 Helminths and Nematodes

8.1.1 Platyhelminths: 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

8.4.3 Mycotoxins of Penicillium

8.4.4 Mycotoxins of Fusarium

8.4.5 Mycotoxins of Other Fungi

8.5 Foodborne Viruses

8.5.1 Polio

8.5.2 Hepatitis A and E

8.5.3 Gastroenteritis Viruses

8.5.4 Sources of Food Contamination

8.5.5 Control

8.6 Spongiform Encephalopathies

Chapter 9 Fermented 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-Probiotics

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 Plant Products

9.7.1 Sauerkraut and Kimchi

9.7.2 Olives

9.7.3 Cucumbers

9.7.4 Fermented Legumes

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 Microbiological Quality and 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 Chemical Analysis

10.5.2 Dye-reduction Tests

10.5.3 Electrical Methods

10.5.4 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

10.6.3 Subtyping

10.7 Quality Assurance of Laboratory Performance

10.7.1 Use of Validated Methods

10.7.2 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 Variables 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 of 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 Establishment 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

11.6.8 Review HACCP Plan

11.7 Quality Systems: BS 5750 and ISO 9000 Series

11.8 Risk Analysis

Chapter 12 Further Reading

Information Sources on the Internet

Subject Index