Food microbiology:
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Soc. of Chemistry
2000
|
| Ausgabe: | 2. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIV, 479 S. graph. Darst. |
| ISBN: | 0854046119 |
Internformat
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Datensatz im Suchindex
| _version_ | 1804128259306160128 |
|---|---|
| adam_text | Titel: Food microbiology
Autor: Adams, M. R.
Jahr: 2000
Contents
Chapter 1 The Scope of Food Microbiology 1
1.1 Micro-organisms and Food 2
1.1.1 Food Spoilage/Preservation 2
1.1.2 Food Safety 4
1.1.3 Fermentation 4
1.2 Microbiological Quality Assurance 4
Chapter 2 Micro-organisms and Food Materials 6
2.1 Diversity of Habitat 6
2.2 Micro-organisms in the Atmosphere 7
2.2.1 Airborne Bacteria 8
2.2.2 Airborne Fungi 10
2.3 Micro-organisms of Soil 13
2.4 Micro-organisms of Water 13
2.5 Micro-organisms of Plants 16
2.6 Micro-organisms of Animal Origin 18
2.6.1 The Skin 18
2.6.2 The Nose and Throat 19
2.7 Conclusions 19
Chapter 3 Factors Affecting the Growth and Survival of
Micro-organisms in Foods 21
3.1 Microbial Growth 21
3.2 Intrinsic Factors (Substrate Limitations) 24
3.2.1 Nutrient Content 24
3.2.2 pH and Buffering Capacity 25
3.2.3 Redox Potential, Eh 29
3.2.4 Antimicrobial Barriers and Constituents 33
3.2.5 Water Activity 37
3.3 Extrinsic Factors (Environmental Limitations) 45
3.3.1 Relative Humidity 45
3.3.2 Temperature 48
3.3.3 Gaseous Atmosphere 51
3.4 Implicit Factors 52
3.5 Predictive Food Microbiology 54
Chapter 4 The Microbiology of Food Preservation 65
4.1 Heat Processing 65
viii Contents
4.1.1 Pasteurization and Appertization 65
4.1.2 Quantifying the Thermal Death of
Micro-organisms: D and z Values 68
4.1.3 Heat Sensitivity of Micro-organisms 70
4.1.4 Describing a Heat Process 75
4.1.5 Spoilage of Canned Foods 79
4.1.6 Aseptic Packaging 83
4.2 Irradiation 84
4.2.1 Microwave Radiation 84
4.2.2 UV Radiation 86
4.2.3 Ionizing Radiation 88
4.3 High-pressure Processing - Pascalization 93
4.4 Low-temperature Storage - Chilling and Freezing 95
4.4.1 Chill Storage 96
4.4.2 Freezing 98
4.5 Chemical Preservatives 101
4.5.1 Organic Acids and Esters 102
4.5.2 Nitrite 105
4.5.3 Sulfur Dioxide 108
4.5.4 Natural Food Preservatives 109
4.6 Modification of Atmosphere 110
4.7 Control of Water Activity 114
4.8 Compartmentalization 117
Chapter 5 Microbiology of Primary Food Commodities 121
5.1 What is Spoilage? 121
5.2 Milk 123
5.2.1 Composition 123
5.2.2 Microflora of Raw Milk 125
5.2.3 Heat Treatment of Milk 128
5.2.4 Milk Products 132
5.3 Meat 133
5.3.1 Structure and Composition 134
5.3.2 The Microbiology of Primary Processing 136
5.3.3 Spoilage of Fresh Meat 138
5.4 Fish 142
5.4.1 Structure and Composition 142
5.4.2 The Microbiology of Primary Processing 143
5.4.3 Crustaceans and Molluscs 144
5.4.4 Spoilage of Fresh Fish 145
5.5 Plant Products 148
5.5.1 Cereals 149
5.5.2 Preservation of High-moisture Cereals 152
Contents ix
5.5.3 Pulses, Nuts and Oilseeds 152
5.5.4 Fruits and Fruit Products 154
5.5.5 Vegetables and Vegetable Products 156
Chapter 6 Food Microbiology and Public Health 161
6.1 Food Hazards 161
6.2 Significance of Foodborae Disease 163
6.3 Incidence of Foodborne Illness 167
6.4 Risk Factors Associated with Foodborne Illness 172
6.5 The Site of Foodborne Illness. The Alimentary Tract:
Its Function and Microflora 175
6.6 The Pathogenesis of Diarrhoeal Disease 179
Chapter 7 Bacterial Agents of Foodborne Illness 184
7.1 Aeromonas hydrophila 184
7.1.1 Introduction 184
7.1.2 The Organism and its Characteristics 185
7.1.3 Pathogenesis and Clinical Features 186
7.1.4 Isolation and Identification 186
7.1.5 Association with Foods 186
7.2 Bacillus cereus and Other Bacillus Species 187
7.2.1 Introduction 187
7.2.2 The Organism and its Characteristics 188
7.2.3 Pathogenesis and Clinical Features 188
7.2.4 Isolation and Identification 190
7.2.5 Association with Foods 191
7.3 Brucella 192
7.3.1 Introduction 192
7.3.2 The Organism and its Characteristics 193
7.3.3 Pathogenesis and Clinical Features 193
7.3.4 Isolation and Identification 193
7.3.5 Association with Foods 194
7.4 Campylobacter 194
7.4.1 Introduction 194
7.4.2 The Organism and its Characteristics 195
7.4.3 Pathogenesis and Clinical Features 196
7.4.4 Isolation and Identification 197
7.4.5 Association with Foods 198
7.5 Clostridium botulinum 200
7.5.1 Introduction 200
7.5.2 The Organism and its Characteristics 201
7.5.3 Pathogenesis and Clinical Features 204
7.5.4 Isolation and Identification 207
Contents
7.5.5 Association with Foods 208
7.6 Clostridium perfringens 212
7.6.1 Introduction 212
7.6.2 The Organism and its Characteristics 213
7.6.3 Pathogenesis and Clinical Features 214
7.6.4 Isolation and Identification 215
7.6.5 Association with Foods 216
7.7 Escherichia coli 217
7.7.1 Introduction 217
7.7.2 The Organism and its Characteristics 218
7.7.3 Pathogenesis and Clinical Features 219
7.7.3.1 Enterotoxigenic £ coli (ETEC) 219
7.7.3.2 Enteroinvasive £ coli (EIEC) 220
7.7.3.3 Enteropathogenic£co//(EPEC) 221
7.7.3.4 Enterohaemorrhagic£co/i(EHEC) 221
7.7.4 Isolation and Identification 223
7.7.5 Association with Foods 224
7.8 Listeria monocytogenes 225
7.8.1 Introduction 225
7.8.2 The Organism and its Characteristics 227
7.8.3 Pathogenesis and Clinical Features 228
7.8.4 Isolation and Identification 230
7.8.5 Association with Foods 230
7.9 Mycobacterium Species 232
7.9.1 Introduction 232
7.9.2 The Organism and its Characteristics 233
7.9.3 Pathogenesis and Clinical Features 233
7.9.4 Isolation and Identification 234
7.9.5 Assocation with Foods 234
7.10 Plesiomonas shigelloides 235
7.10.1 Introduction 235
7.10.2 The Organism and its Characteristics 235
7.10.3 Pathogenesis and Clinical Features 236
7.10.4 Isolation and Identification 236
7.10.5 Association with Foods 236
7.11 Salmonella 237
7.11.1 Introduction 237
7.11.2 The Organism and its Characteristics 238
7.11.3 Pathogenesis and Clinical Features 240
7.11.3.1 Enteritis 240
7.11.3.2 Systemic Disease 241
7.11.4 Isolation and Identification 243
7.U.5 Association with Foods 246
Contents xi
7.12 Shigella 251
7.12.1 Introduction 251
7.12.2 The Organism and its Characteristics 251
7.12.3 Pathogenesis and Clinical Features 252
7.12.4 Isolation and Identification 252
7.12.5 Association with Foods 253
7.13 Staphylococcus aureus 253
7.13.1 Introduction 253
7.13.2 The Organism and its Characteristics 254
7.13.3 Pathogenesis and Clinical Features 256
7.13.4 Isolation and Identification 257
7.13.5 Association with Foods 258
7.14 Vibrio 259
7.14.1 Introduction 259
7.14.2 The Organisms and their Characteristics 260
7.14.3 Pathogenesis and Clinical Features 262
7.14.4 Isolation and Identification 263
7.14.5 Association with Foods 264
7.15 Yersinia enterocolitica 264
7.15.1 Introduction 264
7.15.2 The Organism and its Characteristics 265
7.15.3 Pathogenesis and Clinical Features 267
7.15.4 Isolation and Identification 268
7.15.5 Association with Foods 268
7.16 Scombrotoxic Fish Poisoning 269
7.17 Conclusion 270
Chapter 8 Non-bacterial Agents of Foodborne Illness 272
8.1 Helminths and Nematodes 272
8.1.1 Platyhelminths: Liver Flukes and
Tapeworms 272
8.1.2 Roundworms 274
8.2 Protozoa 276
8.2.1 Giardia lamblia 277
8.2.2 Entamoeba histolytica 278
8.2.3 Sporozoid Protozoa 278
8.3 Toxigenic Algae 279
8.3.1 Dinoflagellate Toxins 279
8.3.2 Cyanobacterial Toxins 281
8.3.3 Toxic Diatoms 282
8.4 Toxigenic Fungi 282
8.4.1 Mycotoxins and Mycophagy 283
8.4.2 Mycotoxins of Aspergilhis 285
Contents
8.4.2.1 The Aflatoxins 285
8.4.2.2 The Ochratoxins 289
8.4.2.3 Other Aspergillus Toxins 290
8.4.3 Mycotoxinsof Penicillium 291
8.4.3.1 Yellow Rice Disease 293
8.4.4 MycotoxinsofFtisar/M/w 293
8.4.4.1 Alimentary Toxic Aleukia 293
8.4.4.2 DON and Other Trichothecenes 295
8.4.4.3 Zearalenone 295
8.4.4.4 Oesophageal Cancer 296
8.4.5 Mycotoxins of Other Fungi 297
8.5 Foodborne Viruses 301
8.5.1 Polio 302
8.5.2 Hepatitis A and E 302
8.5.3 Gastroenteritis Viruses 304
8.5.4 Sources of Food Contamination 305
8.5.5 Control 307
8.6 Spongifonn Encephalopathies 308
:er9 Fermented and Microbial Foods 311
9.1 Introduction 311
9.2 Yeasts 312
9.3 Lactic Acid Bacteria 315
9.4 Activities of Lactic Acid Bacteria in Foods 318
9.4.1 Antimicrobial Activity of Lactic Acid
Bacteria 318
9.4.2 Health-promoting Effects of Lactic Acid
Bacteria 321
9.4.3 The Malo-lactic Fermentation 323
9.5 Fermented Milks 324
9.5.1 Yoghurt 324
9.5.2 Other Fermented Milks 328
9.6 Cheese 331
9.7 Fermented Vegetables 337
9.7.1 Sauerkraut and Kimchi 337
9.7.2 Olives 341
9.7.3 Cucumbers 342
9.8 Fermented Meats 344
9.9 Fermented Fish 347
9.10 Beer 349
9.11 Vinegar 356
9.12 Mould Fermentations 363
9.12.1 Tempeh 363
9.12.2 Soy Sauce and Rice Wine 366
Contents xiii
9.12.3 Mycoprotein 369
9.13 Conclusion 369
Chapter 10 Methods for the Microbiological Examination
of Foods 370
10.1 Indicator Organisms 370
10.2 Direct Examination 373
10.3 Cultural Techniques 374
10.4 Enumeration Methods 377
10.4.1 Plate Counts 377
10.4.2 Most Probable Number Counts 380
10.5 Alternative Methods 382
10.5.1 Dye-reduction Tests 382
10.5.2 Electrical Methods 384
10.5.3 ATP Determination 386
10.6 Rapid Methods for the Detection of Specific
Organisms and Toxins 388
10.6.1 Immunological Methods 388
10.6.2 DNA/RNA Methodology 390
10.7 Laboratory Accreditation 393
Chapter 11 Controlling die Microbiological Quality of Foods 395
11.1 Quality and Criteria 395
11.2 Sampling Schemes 397
11.2.1 Two-class Attributes Plans 398
11.2.2 Three-class Attributes Plans 403
11.2.3 Choosing a Plan Stringency 406
11.2.4 Variables Acceptance Sampling 406
11.3 Quality Control Using Microbiological Criteria 410
11.4 Control at Source 411
11.4.1 Training 411
11.4.2 Facilities and Operations 412
11.4.3 Equipment 414
11.4.4 Cleaning and Disinfection 416
11.5 Codes of Good Manufacturing Practice 424
11.6 The Hazard Analysis and Critical Control Point
(HACCP) Concept 425
11.6.1 Hazard Analysis 427
11.6.2 Identification of Critical Control Points
(CCPs) 428
11.6.3 Establishment of CCP Critical Limits 429
11.6.4 Monitoring Procedures for CCPs 430
11.6.5 Protocols for CCP Deviations 431
11.6.6 Verification 431
xiv Contents
11.6.7 Record Keeping 432
11.7 Quality Systems: BS 5750 and ISO 9000 Series 433
11.8 Risk Analysis 433
Chapter 12 Further Reading 439
Subject Index 448
|
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| indexdate | 2024-07-09T18:46:24Z |
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| spelling | Adams, M. R. Verfasser aut Food microbiology M. R. Adams and M. O. Moss 2. ed. Cambridge Royal Soc. of Chemistry 2000 XIV, 479 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Lebensmittelmikrobiologie - Lebensmittelhygiene Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf (DE-588)4123623-3 Lehrbuch gnd-content Lebensmittelmikrobiologie (DE-588)4034896-9 s DE-604 Moss, M. O. Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009192375&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Adams, M. R. Moss, M. O. Food microbiology Lebensmittelmikrobiologie - Lebensmittelhygiene Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| subject_GND | (DE-588)4034896-9 (DE-588)4123623-3 |
| title | Food microbiology |
| title_auth | Food microbiology |
| title_exact_search | Food microbiology |
| title_full | Food microbiology M. R. Adams and M. O. Moss |
| title_fullStr | Food microbiology M. R. Adams and M. O. Moss |
| title_full_unstemmed | Food microbiology M. R. Adams and M. O. Moss |
| title_short | Food microbiology |
| title_sort | food microbiology |
| topic | Lebensmittelmikrobiologie - Lebensmittelhygiene Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| topic_facet | Lebensmittelmikrobiologie - Lebensmittelhygiene Food Microbiology Lebensmittelmikrobiologie Lehrbuch |
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