Food spoilage microorganisms:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Publ.[u.a.]
2006
|
| Schriftenreihe: | Woodhead publishing in food science, technology and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXIII, 712 S. Ill., graph. Darst., Tab. |
| ISBN: | 1855739666 9781855739666 1845691415 9781845691417 0849391563 |
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| 245 | 1 | 0 | |a Food spoilage microorganisms |c ed. by Clive de W. Blackburn |
| 264 | 1 | |a Cambridge |b Woodhead Publ.[u.a.] |c 2006 | |
| 300 | |a XXIII, 712 S. |b Ill., graph. Darst., Tab. | ||
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| 490 | 0 | |a Woodhead publishing in food science, technology and nutrition | |
| 650 | 4 | |a Aliments - Contamination | |
| 650 | 4 | |a Aliments - Microbiologie | |
| 650 | 4 | |a Contaminación de alimentos | |
| 650 | 4 | |a Microbiología de alimentos | |
| 650 | 4 | |a Food Analysis |x methods | |
| 650 | 4 | |a Food Microbiology | |
| 650 | 4 | |a Food Preservation |x methods | |
| 650 | 4 | |a Food contamination | |
| 650 | 4 | |a Food |x Microbiology | |
| 650 | 4 | |a Food-Processing Industry |x standards | |
| 650 | 4 | |a Foodborne Diseases |x etiology | |
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Datensatz im Suchindex
| _version_ | 1804135331071524864 |
|---|---|
| adam_text | CONTRIBUTOR CONTACT DETAILS INTRODUCTION PART I DETECTION AND ANALYSIS
OF FOOD SPOILAGE 1 QUANTITATIVE DETECTION AND IDENTIFICATION METHODS FOR
MICROBIAL SPOILAGE
.......................................................................
D.I. ELLIS UND R . GOODACRE. UNIVERSITY OF MANCHESTER; UK 1.1
INTRODUCTION
........................................................................
1.2 MICROBIAL SPOILAGE OF MEAT AND POULTRY ...........................
1.3 MICROBIAL METABOLITES AS POSSIBLE MARKERS OF SPOILAGE ... 1.4
CURRENT DETECTION METHODS
................................................ 1.5 IDENTIFICATION
METHODS ....................................................... 1.6
QUANTITATIVE METHODS
......................................................... 1.7 EMERGING
TECHNIQUES ......................................................... 1.8
DATA ANALYSIS
......................................................................
1.9 CONCLUSIONS
........................................................................
........................................................... 1.10
ACKNOWLEDGEMENTS 1.11 REFERENCES
..........................................................................
DETECTION. IDENTIFICATION AND ENUMERATION METHODS FOR SPOILAGE YEASTS
.............................................................................
C.P. KURT~MAN, US DEPARTMENT OF AGRICULTURE, USA
........................................................................
2.1 INTRODUCTION 2.2 RELATIONSHIP OF YEASTS WITH OTHER FUNGI
........................... 2.3 PRODUCTS AFFECTED BY YEASTS
............................................... 2.4 DETECTION,
ENUMERATION, ISOLATION .....................................
........................... 2.5 IDENTIFICATION BY CONVENTIONAL METHODS
2.6 MOLECULAR METHODS FOR SPECIES IDENTIFICATION - AN OVERVIEW
.................................................................... 2.7
RAPID MOLECULAR METHODS FOR SPECIES IDENTIFICATION AND QUANTITATION
................................................................. ...
XLLL XVII VI CONTENTS
......................................................................
2.8 FUTURE TRENDS 48 2.9 SOURCES OF FURTHER INFORMATION AND ADVICE
....................... 49
..........................................................................
2.10 REFERENCES 49 3 DETECTION. ENUMERATION AND IDENTIFICATION METHODS
FOR SPOILAGE MOLDS
..............................................................................
M.A. COUSIN. PURDUE UNIVERSITY, USA
........................................................................
3.1 INTRODUCTION ........ 3.2 CURRENT ENUMERATION METHODS AND THEIR
LIMITATIONS 3.3 IDENTIFICATION OF MOLDS
...................................................... 3.4 NEW
TECHNIQUES AND APPLICATIONS FOR MOLD ...................................
ENUMERATION AND IDENTIFICATION .--.-. 3.5 FUTURE TRENDS
......................................................................
....................... 3.6 SOURCES OF FURTHER INFONNATION AND ADVICE
3.7 NOTE ON REGISTERED. TRADEMARK AND COMMERCIAL
..............................................................................
METHODS
..........................................................................
3.8 REFERENCES ............................................ 4 MODELLING
MICROBIAL FOOD SPOILAGE 86 P.G. BRAUN. UNIVERSITY OF LEIPZIG. GERMANY
UND J.P. SUTHERLAND. LONDON METROPOLITAN UNIVERSITY. UK 4.1 INTRODUCTION
......................................................................
86 ................................... 4.2 APPROACHES TO SPOILAGE
MODELLING 87 ............................................. 4.3
DEVELOPING SPOILAGE MODELS 92 .......................................
4.4 APPLICATIONS OF SPOILAGE MODELS 101
....................................................... 4.5 LIMITATIONS
OF MODELS 105
......................................................................
4.6 FUTURE TRENDS 107 ....................... 4.7 SOURCES OF FURTHER
INFORMATION AND ADVICE 110 4.8 REFERENCES
...............................
........................................... 11 1 .................... 5
DETERMINING THE STABILITY AND SHELF-LIFE OF FOODS 119 G . BETTS. CAMPDEN
UND CHORLEYWOOD FOOD RESEARCH ASSOCIATION. UK
........................................................................
5.1 INTRODUCTION 119 ............................................... 5.2
PRODUCT AND PROCESS DESIGN 125 ........................... 5.3 DESIGN
AND OPERATION OF CHALLENGE TESTS 128
......................................................................
5.4 FUTURE TRENDS 140 5.5 SOURCES OF FURTHER INFORMATION AND ADVICE
....................... 141
..........................................................................
5.6 REFERENCES 142 PART I1 MANAGING FOOD SPOILAGE 6 MANAGING MICROBIAL
FOOD SPOILAGE: AN OVERVIEW .................... 147 C . DE W BLACKBURN.
UNILEVER COLWORTH. UK 6.1 INTRODUCTION
.....................................................................
147 6.2 FOOD PRESERVATION
.............................................................. 148 6.3
SPOILAGE HAZARDS
............................................................... 149 6.4
MICROBIAL SAFETY AND SPOILAGE
........................................... 149 CONTENTS VII
........................................................ 6.5 MANAGEMENT
S YSTEMS 152 6.6 MANAGEMENT TOOLS
............................................................. 153
................................................. 6.7 MANAGEMENT
MECHANISMS 156 ................. 6.8 APPLICATION OF SPOILAGE MANAGEMENT
SYSTEMS 161 6.9 FUTURE TRENDS
.................................................................... 165
6.10 SOURCES OF FURTHER INFORMATION AND ADVICE .......................
167
..........................................................................
6.11 REFERENCES 167 ............... 7 MANAGING MICROBIAL SPOILAGE IN THE
DAIRY INDUSTRY 171 K . BOOR UND H . FROMM. CORNELL UNIVERSITY. USA
........................................................................
7.1 INTRODUCTION 171 7.2 THE RANGE OF SPOILAGE MICROORGANISMS - A
HISTORIC PERSPECTIVE IN THE USA
..................................................... 171 7.3 CURRENT
AND EMERGING TECHNIQUES FOR CONTROLLING SPOILAGE MICROORGANISMS
................................................... 180 7.4 FUTURE
TRENDS
......................................................................
186 7.5 SOURCES OF FURTHER INFO R MATION AND ADVICE
....................... 188
..........................................................................
7.6 REFERENCES 188 8 MANAGING MICROBIAL SPOILAGE IN CEREAL AND BAKING
........................................................................................
PRODUCTS N . MAGAN AND D . ALDRED. CRANFIELD UNIVERSITY. UK 8.1
INTRODUCTION
........................................................................
8.2 MICROBIAL CONTAMINANTS OF CEREALS AND BAKERY PRODUCTS .
................................................ 8.3 CURRENT CONTROL
TECHNIQUES 8.4 IN SITU CONTROL OF MOULDS IN GRAIN AND BAKERY PRODUCTS
USING ANTIOXIDANTSLESSENTIAL OILS
....................................... 8.5 FUTURE TRENDS
......................................................................
8.6 SOURCES OF FURTHER INFORMATION AND ADVICE .......................
..........................................................................
8.7 REFERENCES 9 MANAGING MICROBIAL SPOILAGE IN THE MEAT INDUSTRY
............... J . SAMELIS. NATIONAL AGRICULTURAL RESEARCH FOUNDATION.
GREECE
........................................................................
9.1 INTRODUCTION 9.2 MICROBIAL ECOLOGY OF FRESH MEAT SPOILAGE
........................ 9.3 MICROBIAL ECOLOGY OF PROCESSED MEAT
SPOILAGE ................ 9.4 CURRENT AND EMERGING TECHNOLOGIES TO
CONTROL SPOILAGE OF RAW MEAT AND POULTRY PRODUCTS
..................................... 9.5 CURRENT AND EMERGING
TECHNOLOGIES TO CONTROL SPOILAGE ........................... OF
PROCESSED MEAT AND POULTRY PRODUCTS ....................... 9.6
DETECTION AND PREDICTION OF MEAT SPOILAGE 9.7 FUTURE TRENDS
......................................................................
..........................................................................
9.8 REFERENCES VIII CONTENTS PART I11 SPOILAGE YEASTS 10
ZYGO~ACCHAROM~CE~ ARID RELATED GENERA
................................... 289 KURRZMAN, US DEPRTMENT OF
AGRICULTURE, USA UND S.A. JARNES, INSTITUTE OF FOOD RESEARCH, UK
.....................................................................
10.1 INTRODUCTION 289
............................................................. 10.2
PRODUCTS AFFECTED 290 1 0.3 DETECTION. ENUMERATION AND ISOLATION OF
SPOILAGE
..............................................................................
SWECIES 293 ................................... 10.4 CLASSIFICATION OF
SPOILAGE SPECIES 294 10.5 IDENTIFICATION OF SPOILAGE SPECIES
................................... 295
................................. 10.6 CHARACTERISTICS OF SPOILAGE
SPECIES 298 10.7 CONDITIONS FOR SPOILAGE
................................................... 299
................................... 10.8 STRATEGIES FOR CONTROL OF
SPOILAGE 299
....................................................................
10.9 FUTURE TRENDS 300 .................... 10.10 SOURCES OF FURTHER
INFORMATION AND ADVICE 301 10.11 REFERENCES
.....................................................................
301 11 SACCHAROMYCES AND RELATED GENERA
........................................... G.H. FLEET, THE UNIVERSITY
OF NEW SOUTH WALES, AUSTRALIA 11.1 INTRODUCTION
..................................................................... 1
1.2 TAXONOMY OF SACCHAROMYCES .........................................
11.3 ASSOCIATION WITH FOOD AND BEVERAGE SPOILAGE ...............
................ 1 1.4 PUBLIC HEALTH SIGNIFICANCE OF SACCHAROMYCES
............................ 11.5 FACTORS AFFECTING SURVIVAL AND GROWTH
1 1.6 BIOCHEMICAL BASIS OF SPOILAGE
........................................ 1 1 -7 ISOLATION, ENUMERATION,
IDENTIFICATION ............................. 1 1 -8 PREVENTION OF
SPOILAGE .................................................... 1 1.9
FUTURE TRENDS
.................................................................... 1 1
. 10 REFERENCES
.......................................................................
....................................................... 12 CANDIDA AND
RELATED GENERA T. DEDK. CORVINUS UNIVERSITY OF BUDAPEST. HUNGARY
................................................................... 12.1
INTRODUCTION 12.2 BRIEF HISTORY OF THE GENUS CANDIDA
................................
................................................................. 12.3
CHARACTERISTICS ............................................. 1 2.4
TELEOMORPHIC CONNECTIONS
................................................................... 12.5
CLASSIFICATION ........................................................
12.6 GROWTH AND SURVIVAL
........................................................ 1 2.7
OCCURRENCE IN FOODS
............................................................. 1 2.8
CONTROL MEASURES 12.9 SPECIFIC DETECTION. ENUMERATION. IDENTIFICATION
.............
.................................................................... 1
2.10 FUTURE TRENDS ....................................... 12.1 1
SOURCES OE FURTHER INFORMATION
.......................................................................
12.1 2 REFERENCES CONTENTS IX 13 DEKKERDBRETTANOMYCES SPP
........................................................ V LOUREIRO UND
M . MAZFEITO.FERREIRA. INSTITUTO SUPERIOR DE AGRONOMIA. PORTUGAL
.....................................................................
13.1 INTRODUCTION 13.2 OCCURRENCE
.......................................................................
........................................................... 13.3
SPOILAGE ACTIVITIES 13.4 METABOLISM AND PHYSIOLOGY OF DEKKERD
BRETTANOMYCES SPP
........................................................... 13.5
DETECTION AND IDENTIFICATION OF DEKKERD BRETTANOMYCES SPP
........................................................... 13.6
MONITORING AND CONTROL
................................................... 13.7 FUTURE TRENDS
....................................................................
.................... 13.8 SOURCES OF FURTHER INFORRNATION AND ADVICE
......................................................... 13.9
ACKNOWLEDGEMENTS
.......................................................................
13.10 REFERENCES PART IV SPOILAGE MOULDS 14 GENERAL CHARACTERISTICS OF
MOULDS ............................................ M.O. MOSS.
UNIVERSITY OF SURREY. UK 14.1 INTRODUCTION TO MOULDS: REPRESENTATIVES OF
TWO KINGDOMS
....................................................................
14.2 THE ZYGOMYCETES
............................................................... 14.3 THE
ASCOMYCETES
................................................................ 14.4
THE MITOSPORIC FUNGI
......................................................... 14.5 THE
MYCELIAL HABIT
............................................................. 14.6
SPOILAGE ORGANISMS
............................................................
....................... 14.7 SOURCES OF FURTHER INFORMATION AND ADVICE
..........................................................................
14.8 REFERENCES 15 ZYGOMYCETES
.................................................................................
J . DIJKSTERHUIS AND R.A. SAMSON. CENTRAALBUREAU VOOR SCHIMMELCULTURES
(CBS). THE NETHERLANDS . .
.....................................................................
INTRODUCTION THE MORPHOLOGY OF ZYGORNYCETES
.................................. GROWTH CONDITIONS OF ZYGOMYCETES
............................... ZYGOMYCETES IN FOOD AND INDUSTRY
................................. ZYGOMYCETES AND SPOILAGE
.............................................. HOW TO PREVENT SPOILAGE
................................................. ZYGOMYCETES AND
MYCOTOXINS ........................................ ..... ZYGOMYCETES
AND SPORE FORMATION AND GERMINATION MEDICAL ASPECTS OF ZYGOMYCETES
................................... SPECIFIC DETECTION. IDENTIFICATION
AND ENUMERATION RNETHODS
......................................................
.................... SOURCES OF FURTHER INFORMATION AND ADVICE FUTURE
TRENDS
....................................................................
REFERENCES
.......................................................................
X CONTENTS .................................................. 16
PENICI~IUM ARID RELATED GENERA J.I. PITT. ~OOD SCIENCE AUSTRALIA.
AUSTRALIA
........................................................................
16.1 INTRODUCTION 16.2 TAXONOMY
..........................................................................
.......................................................................
16.3 ENUMERATION
......................................................................
16.4 IDENTIFICATION 16.5 PENICILLIUM SPECIES CAUSING FOOD SPOI LA GE
.......................
......................................................................
16.6 FUTURE TRENDS
........................................................................
16.7 CONCLUSIONS
..........................................................................
16.8 REFERENCES 17 ASPERGILLUS ARID RELATED TELEOMORPHS
........................................ A.D. HOCKING. FOOD SCIENCE
AUSTRALIA. AUSTRALIA
........................................................................
17.1 INTRODUCTION
..........................................................................
17.2 TAXONOMY .................................. 17.3 SIGNIFICANT
ASPERGILLUS MYCOTOXINS 17.4 ISOLATION. ENUMERATION AND IDENTIFICATION
......................... .......... 17.5 TELEOMORPHIC GENERA WITH
ASPERGILLUS ANAMORPHS 17.6 GENUS ASPERGILLUS FR .. FR
.................................................. 17.7 ASPERGILLUS AS
SPOILAGE FUNGI ............................................
............................................................... 17.8
CONTROL MEASURES
......................................................................
17.9 FUTURE TRENDS
......................................................................
17.10 CONCLUSIONS ......................................... 17.11
SOURCES OF FURTHER INFORMATION
..........................................................................
17.12 REFERENCES 18 OTHER TYPES OF SPOILAGE MOULDS
................................................. A.?? WILLIAMS.
WILLIAMS UND NEAVES. THE FOOD MICROBIOLOGISTS. UK
........................................................................
18.1 INTRODUCTION ............................................ 18.2
FIELD FUNGI AND STORAGE FUNGI 18.3 SPOILAGE FUNGI
....................................................................
18.4 COMMON FOODBORNE MOULDS
.............................................. 18.5 CHARACTERISTICS AND
CONDITIONS FOR GROWTHLDEATH ..............
.............................................................. 18.6
ISOLATION METHODS 18.7 ISOLATION FROM THE AIR
......................................................... 18.8
IMPLICATIONS FOR CONTROL IN MAIN FOODS AFFECTED .............. 18.9
FUTURE TRENDS
......................................................................
18.10 SOURCES OF FURTHER INFORMATION
......................................... 18.11 REFERENCES
..........................................................................
PART V SPOILAGE BACTERIA 19 PSEUDOMONAS AND RELATED GENERA
............................................. 507 C.H. LIAO. US
DEPARTMENT OF AGRICULTURE. USA 19.1 INTRODUCTION
........................................................................
507 CONTENTS XI DESCRIPTION OF PSEUDOMONAS. XANTHOMONAS AND SHEWANELLA
SPECIES ASSOCIATED WITH SPOILAGE OF PLANT- AND ANIMAL-DERIVED FOODS
.................................................. DETECTION AND
ENUMERATION OF PSEUDOMONAS. XANTHOMONAS AND SHEWANELLA SPECIES
............................. FACTORS AFFECTING THE SURVIVAL AND GROWTH
OF PSEUDOMONAS AND SHEWANELLA ..........................................
SPOILAGE MECHANISMS EMPLOYED BY PSEUDOMONAS AND SHEWANELLA
.........................................................................
CONTROL OF PSEUDOMONAS AND SHEWANELLA ........................
CONCLUSIONS AND FUTURE TRENDS ..........................................
ACKNOWLEDGEMENTS
........................................................... REFERENCES
..........................................................................
20 LACTIC ACID BACTERIA
.................................................................... U .
SCHILLINGER UND WH . HOLZAPFEL, INSTITUTE FOR HYGIENE UND TOXICOLOGY,
GERMANY UND K.J. BJOERKROTH, UNIVERSITY OF HELSINKI, FINLAND 20.1
INTRODUCTION
........................................................................
20.2 CHARACTERISTICS AND CONDITIONS FOR LACTIC ACID BACTERIUM GROWT H/
DEATH
......................................................................
20.3 SPECIFIC DETECTION, IDENTIFICATION AND ENUMERATION METHODS
..............................................................................
20.4 IMPLICATIONS FOR CONTROL IN FOODS AFFECTED ........................
......................................................................
20.5 FUTURE TRENDS 20.6 SOURCES OF FURTHER INFORMATION AND ADVICE
.......................
..........................................................................
20.7 REFERENCES SPORE-FORMING BACTERIA
.............................................................. PJ .
MCCLURR. UNILEVER COLWORTH. UK 2 1.1 INTRODUCTION
........................................................................
. . 2 1.2 FOODS AFTECTED
....................................................................
21.3 CHARACTERISLICS AND CONDITIONS FOR GROWTH AND . .
........................................................................
INACTIVATION 21.4 IMPLICATIONS FOR CONTROL IN FOODS AFFECTED
........................ 21.5 SPECIFIC DETECTION. IDENTIFICATION AND
ENUMERATION METHODS
..............................................................................
21.6 FUTURE TRENDS
......................................................................
....................... 21.7 SOURCES OF FURTHER INFORMATION AND ADVICE 2
1.8 REFERENCES
..........................................................................
22 ENTEROBACTERIACEAE
......................................................................
C.L. BAYLIS. CAMPDEN UND CHORLEYWOOD FOOD RESEARCH ASSOCIATION. UK 22.1
INTRODUCTION
........................................................................
22.2 TAXONOMY OF THE ENTEROBACTERIACEAE ...............................
................................ 22.3 PROPERTIES OF THE
ENTEROBACTERIACEAE XII CONTENTS ........ 22.4 DISTRIBUTION AND HABITATS
OF THE ENTEROBACTERIACEAE 22.5 PATHOGENIC ENTEROBACTERIACEAE
......................................... 22.6 ENTEROBACTERIACEAE IN
FOODS .............................................. 22.7 INDICATOR
FUNCTION OF THE ENTEROBACTERIACEAE AND THEIR RELEVAN C E AND SURVIVAL IN
FOODS ........................................ 22.8 METHODS FOR THE
DETECTION AND QUANTIFICATION OF ENTEROBACTERIACEAE IN FOODS
.............................................. .... 22.9 FOOD SPOILAGE
BY MEMBERS OF THE ENTEROBACTERIACEAE 22.10 PRODUCTION OF BIOGENIC AMINES
INCLUDING HISTAMINE BY ENTEROBACTERIACEAE
....................................................... 22.1 1
PREVENTION AND CONTROL OF SPOILAGE BY
.............................................................
ENTEROBACTERIACEAE 22.12 FUTURE TRENDS
......................................................................
......................................... 22.13 SOURCES OF FURTHER
INFORMATION 22.14 REFERENCES
..........................................................................
.............................................................. 23 OTHER
SPOILAGE BACTERIA 668 G . BETTS, CAMPDEN UND CHORLEYWOOD FOOD RESEARCH
ASSOCIATION, UK
........................................................................
23.1 INTRODUCTION 668 23.2 GRAM-NEGATIVE ORGANISMS
................................................. 669
.................................................. 23.3 GRAM-POSITIVE
ORGANISMS 682 23.4 CONCLUSIONS
........................................................................
689
......................................................................
23.5 FUTURE TRENDS 689 23.6 REFERENCES
..........................................................................
690 INDEX
............................................................................................
695
|
| adam_txt |
CONTRIBUTOR CONTACT DETAILS INTRODUCTION PART I DETECTION AND ANALYSIS
OF FOOD SPOILAGE 1 QUANTITATIVE DETECTION AND IDENTIFICATION METHODS FOR
MICROBIAL SPOILAGE
.
D.I. ELLIS UND R . GOODACRE. UNIVERSITY OF MANCHESTER; UK 1.1
INTRODUCTION
.
1.2 MICROBIAL SPOILAGE OF MEAT AND POULTRY .
1.3 MICROBIAL METABOLITES AS POSSIBLE MARKERS OF SPOILAGE . 1.4
CURRENT DETECTION METHODS
. 1.5 IDENTIFICATION
METHODS . 1.6
QUANTITATIVE METHODS
. 1.7 EMERGING
TECHNIQUES . 1.8
DATA ANALYSIS
.
1.9 CONCLUSIONS
.
. 1.10
ACKNOWLEDGEMENTS 1.11 REFERENCES
.
DETECTION. IDENTIFICATION AND ENUMERATION METHODS FOR SPOILAGE YEASTS
.
C.P. KURT~MAN, US DEPARTMENT OF AGRICULTURE, USA
.
2.1 INTRODUCTION 2.2 RELATIONSHIP OF YEASTS WITH OTHER FUNGI
. 2.3 PRODUCTS AFFECTED BY YEASTS
. 2.4 DETECTION,
ENUMERATION, ISOLATION .
. 2.5 IDENTIFICATION BY CONVENTIONAL METHODS
2.6 MOLECULAR METHODS FOR SPECIES IDENTIFICATION - AN OVERVIEW
. 2.7
RAPID MOLECULAR METHODS FOR SPECIES IDENTIFICATION AND QUANTITATION
. .
XLLL XVII VI CONTENTS
.
2.8 FUTURE TRENDS 48 2.9 SOURCES OF FURTHER INFORMATION AND ADVICE
. 49
.
2.10 REFERENCES 49 3 DETECTION. ENUMERATION AND IDENTIFICATION METHODS
FOR SPOILAGE MOLDS
.
M.A. COUSIN. PURDUE UNIVERSITY, USA
.
3.1 INTRODUCTION . 3.2 CURRENT ENUMERATION METHODS AND THEIR
LIMITATIONS 3.3 IDENTIFICATION OF MOLDS
. 3.4 NEW
TECHNIQUES AND APPLICATIONS FOR MOLD .
ENUMERATION AND IDENTIFICATION .--.-. 3.5 FUTURE TRENDS
.
. 3.6 SOURCES OF FURTHER INFONNATION AND ADVICE
3.7 NOTE ON REGISTERED. TRADEMARK AND COMMERCIAL
.
METHODS
.
3.8 REFERENCES . 4 MODELLING
MICROBIAL FOOD SPOILAGE 86 P.G. BRAUN. UNIVERSITY OF LEIPZIG. GERMANY
UND J.P. SUTHERLAND. LONDON METROPOLITAN UNIVERSITY. UK 4.1 INTRODUCTION
.
86 . 4.2 APPROACHES TO SPOILAGE
MODELLING 87 . 4.3
DEVELOPING SPOILAGE MODELS 92 .
4.4 APPLICATIONS OF SPOILAGE MODELS 101
. 4.5 LIMITATIONS
OF MODELS 105
.
4.6 FUTURE TRENDS 107 . 4.7 SOURCES OF FURTHER
INFORMATION AND ADVICE 110 4.8 REFERENCES
.
. 11 1 . 5
DETERMINING THE STABILITY AND SHELF-LIFE OF FOODS 119 G . BETTS. CAMPDEN
UND CHORLEYWOOD FOOD RESEARCH ASSOCIATION. UK
.
5.1 INTRODUCTION 119 . 5.2
PRODUCT AND PROCESS DESIGN 125 . 5.3 DESIGN
AND OPERATION OF CHALLENGE TESTS 128
.
5.4 FUTURE TRENDS 140 5.5 SOURCES OF FURTHER INFORMATION AND ADVICE
. 141
.
5.6 REFERENCES 142 PART I1 MANAGING FOOD SPOILAGE 6 MANAGING MICROBIAL
FOOD SPOILAGE: AN OVERVIEW . 147 C . DE W BLACKBURN.
UNILEVER COLWORTH. UK 6.1 INTRODUCTION
.
147 6.2 FOOD PRESERVATION
. 148 6.3
SPOILAGE HAZARDS
. 149 6.4
MICROBIAL SAFETY AND SPOILAGE
. 149 CONTENTS VII
. 6.5 MANAGEMENT
S YSTEMS 152 6.6 MANAGEMENT TOOLS
. 153
. 6.7 MANAGEMENT
MECHANISMS 156 . 6.8 APPLICATION OF SPOILAGE MANAGEMENT
SYSTEMS 161 6.9 FUTURE TRENDS
. 165
6.10 SOURCES OF FURTHER INFORMATION AND ADVICE .
167
.
6.11 REFERENCES 167 . 7 MANAGING MICROBIAL SPOILAGE IN THE
DAIRY INDUSTRY 171 K . BOOR UND H . FROMM. CORNELL UNIVERSITY. USA
.
7.1 INTRODUCTION 171 7.2 THE RANGE OF SPOILAGE MICROORGANISMS - A
HISTORIC PERSPECTIVE IN THE USA
. 171 7.3 CURRENT
AND EMERGING TECHNIQUES FOR CONTROLLING SPOILAGE MICROORGANISMS
. 180 7.4 FUTURE
TRENDS
.
186 7.5 SOURCES OF FURTHER INFO R MATION AND ADVICE
. 188
.
7.6 REFERENCES 188 8 MANAGING MICROBIAL SPOILAGE IN CEREAL AND BAKING
.
PRODUCTS N . MAGAN AND D . ALDRED. CRANFIELD UNIVERSITY. UK 8.1
INTRODUCTION
.
8.2 MICROBIAL CONTAMINANTS OF CEREALS AND BAKERY PRODUCTS .
. 8.3 CURRENT CONTROL
TECHNIQUES 8.4 IN SITU CONTROL OF MOULDS IN GRAIN AND BAKERY PRODUCTS
USING ANTIOXIDANTSLESSENTIAL OILS
. 8.5 FUTURE TRENDS
.
8.6 SOURCES OF FURTHER INFORMATION AND ADVICE .
.
8.7 REFERENCES 9 MANAGING MICROBIAL SPOILAGE IN THE MEAT INDUSTRY
. J . SAMELIS. NATIONAL AGRICULTURAL RESEARCH FOUNDATION.
GREECE
.
9.1 INTRODUCTION 9.2 MICROBIAL ECOLOGY OF FRESH MEAT SPOILAGE
. 9.3 MICROBIAL ECOLOGY OF PROCESSED MEAT
SPOILAGE . 9.4 CURRENT AND EMERGING TECHNOLOGIES TO
CONTROL SPOILAGE OF RAW MEAT AND POULTRY PRODUCTS
. 9.5 CURRENT AND EMERGING
TECHNOLOGIES TO CONTROL SPOILAGE . OF
PROCESSED MEAT AND POULTRY PRODUCTS . 9.6
DETECTION AND PREDICTION OF MEAT SPOILAGE 9.7 FUTURE TRENDS
.
.
9.8 REFERENCES VIII CONTENTS PART I11 SPOILAGE YEASTS 10
ZYGO~ACCHAROM~CE~ ARID RELATED GENERA
. 289 KURRZMAN, US DEPRTMENT OF
AGRICULTURE, USA UND S.A. JARNES, INSTITUTE OF FOOD RESEARCH, UK
.
10.1 INTRODUCTION 289
. 10.2
PRODUCTS AFFECTED 290 1 0.3 DETECTION. ENUMERATION AND ISOLATION OF
SPOILAGE
.
SWECIES 293 . 10.4 CLASSIFICATION OF
SPOILAGE SPECIES 294 10.5 IDENTIFICATION OF SPOILAGE SPECIES
. 295
. 10.6 CHARACTERISTICS OF SPOILAGE
SPECIES 298 10.7 CONDITIONS FOR SPOILAGE
. 299
. 10.8 STRATEGIES FOR CONTROL OF
SPOILAGE 299
.
10.9 FUTURE TRENDS 300 . 10.10 SOURCES OF FURTHER
INFORMATION AND ADVICE 301 10.11 REFERENCES
.
301 11 SACCHAROMYCES AND RELATED GENERA
. G.H. FLEET, THE UNIVERSITY
OF NEW SOUTH WALES, AUSTRALIA 11.1 INTRODUCTION
. 1
1.2 TAXONOMY OF SACCHAROMYCES .
11.3 ASSOCIATION WITH FOOD AND BEVERAGE SPOILAGE .
. 1 1.4 PUBLIC HEALTH SIGNIFICANCE OF SACCHAROMYCES
. 11.5 FACTORS AFFECTING SURVIVAL AND GROWTH
1 1.6 BIOCHEMICAL BASIS OF SPOILAGE
. 1 1 -7 ISOLATION, ENUMERATION,
IDENTIFICATION . 1 1 -8 PREVENTION OF
SPOILAGE . 1 1.9
FUTURE TRENDS
. 1 1
. 10 REFERENCES
.
. 12 CANDIDA AND
RELATED GENERA T. DEDK. CORVINUS UNIVERSITY OF BUDAPEST. HUNGARY
. 12.1
INTRODUCTION 12.2 BRIEF HISTORY OF THE GENUS CANDIDA
.
. 12.3
CHARACTERISTICS . 1 2.4
TELEOMORPHIC CONNECTIONS
. 12.5
CLASSIFICATION .
12.6 GROWTH AND SURVIVAL
. 1 2.7
OCCURRENCE IN FOODS
. 1 2.8
CONTROL MEASURES 12.9 SPECIFIC DETECTION. ENUMERATION. IDENTIFICATION
.
. 1
2.10 FUTURE TRENDS . 12.1 1
SOURCES OE FURTHER INFORMATION
.
12.1 2 REFERENCES CONTENTS IX 13 DEKKERDBRETTANOMYCES SPP
. V LOUREIRO UND
M . MAZFEITO.FERREIRA. INSTITUTO SUPERIOR DE AGRONOMIA. PORTUGAL
.
13.1 INTRODUCTION 13.2 OCCURRENCE
.
. 13.3
SPOILAGE ACTIVITIES 13.4 METABOLISM AND PHYSIOLOGY OF DEKKERD
BRETTANOMYCES SPP
. 13.5
DETECTION AND IDENTIFICATION OF DEKKERD BRETTANOMYCES SPP
. 13.6
MONITORING AND CONTROL
. 13.7 FUTURE TRENDS
.
. 13.8 SOURCES OF FURTHER INFORRNATION AND ADVICE
. 13.9
ACKNOWLEDGEMENTS
.
13.10 REFERENCES PART IV SPOILAGE MOULDS 14 GENERAL CHARACTERISTICS OF
MOULDS . M.O. MOSS.
UNIVERSITY OF SURREY. UK 14.1 INTRODUCTION TO MOULDS: REPRESENTATIVES OF
TWO KINGDOMS
.
14.2 THE ZYGOMYCETES
. 14.3 THE
ASCOMYCETES
. 14.4
THE MITOSPORIC FUNGI
. 14.5 THE
MYCELIAL HABIT
. 14.6
SPOILAGE ORGANISMS
.
. 14.7 SOURCES OF FURTHER INFORMATION AND ADVICE
.
14.8 REFERENCES 15 ZYGOMYCETES
.
J . DIJKSTERHUIS AND R.A. SAMSON. CENTRAALBUREAU VOOR SCHIMMELCULTURES
(CBS). THE NETHERLANDS . .
.
INTRODUCTION THE MORPHOLOGY OF ZYGORNYCETES
. GROWTH CONDITIONS OF ZYGOMYCETES
. ZYGOMYCETES IN FOOD AND INDUSTRY
. ZYGOMYCETES AND SPOILAGE
. HOW TO PREVENT SPOILAGE
. ZYGOMYCETES AND
MYCOTOXINS . . ZYGOMYCETES
AND SPORE FORMATION AND GERMINATION MEDICAL ASPECTS OF ZYGOMYCETES
. SPECIFIC DETECTION. IDENTIFICATION
AND ENUMERATION RNETHODS
.
. SOURCES OF FURTHER INFORMATION AND ADVICE FUTURE
TRENDS
.
REFERENCES
.
X CONTENTS . 16
PENICI~IUM ARID RELATED GENERA J.I. PITT. ~OOD SCIENCE AUSTRALIA.
AUSTRALIA
.
16.1 INTRODUCTION 16.2 TAXONOMY
.
.
16.3 ENUMERATION
.
16.4 IDENTIFICATION 16.5 PENICILLIUM SPECIES CAUSING FOOD SPOI LA GE
.
.
16.6 FUTURE TRENDS
.
16.7 CONCLUSIONS
.
16.8 REFERENCES 17 ASPERGILLUS ARID RELATED TELEOMORPHS
. A.D. HOCKING. FOOD SCIENCE
AUSTRALIA. AUSTRALIA
.
17.1 INTRODUCTION
.
17.2 TAXONOMY . 17.3 SIGNIFICANT
ASPERGILLUS MYCOTOXINS 17.4 ISOLATION. ENUMERATION AND IDENTIFICATION
. . 17.5 TELEOMORPHIC GENERA WITH
ASPERGILLUS ANAMORPHS 17.6 GENUS ASPERGILLUS FR . FR
. 17.7 ASPERGILLUS AS
SPOILAGE FUNGI .
. 17.8
CONTROL MEASURES
.
17.9 FUTURE TRENDS
.
17.10 CONCLUSIONS . 17.11
SOURCES OF FURTHER INFORMATION
.
17.12 REFERENCES 18 OTHER TYPES OF SPOILAGE MOULDS
. A.?? WILLIAMS.
WILLIAMS UND NEAVES. THE FOOD MICROBIOLOGISTS. UK
.
18.1 INTRODUCTION . 18.2
FIELD FUNGI AND STORAGE FUNGI 18.3 SPOILAGE FUNGI
.
18.4 COMMON FOODBORNE MOULDS
. 18.5 CHARACTERISTICS AND
CONDITIONS FOR GROWTHLDEATH .
. 18.6
ISOLATION METHODS 18.7 ISOLATION FROM THE AIR
. 18.8
IMPLICATIONS FOR CONTROL IN MAIN FOODS AFFECTED . 18.9
FUTURE TRENDS
.
18.10 SOURCES OF FURTHER INFORMATION
. 18.11 REFERENCES
.
PART V SPOILAGE BACTERIA 19 PSEUDOMONAS AND RELATED GENERA
. 507 C.H. LIAO. US
DEPARTMENT OF AGRICULTURE. USA 19.1 INTRODUCTION
.
507 CONTENTS XI DESCRIPTION OF PSEUDOMONAS. XANTHOMONAS AND SHEWANELLA
SPECIES ASSOCIATED WITH SPOILAGE OF PLANT- AND ANIMAL-DERIVED FOODS
. DETECTION AND
ENUMERATION OF PSEUDOMONAS. XANTHOMONAS AND SHEWANELLA SPECIES
. FACTORS AFFECTING THE SURVIVAL AND GROWTH
OF PSEUDOMONAS AND SHEWANELLA .
SPOILAGE MECHANISMS EMPLOYED BY PSEUDOMONAS AND SHEWANELLA
.
CONTROL OF PSEUDOMONAS AND SHEWANELLA .
CONCLUSIONS AND FUTURE TRENDS .
ACKNOWLEDGEMENTS
. REFERENCES
.
20 LACTIC ACID BACTERIA
. U .
SCHILLINGER UND WH . HOLZAPFEL, INSTITUTE FOR HYGIENE UND TOXICOLOGY,
GERMANY UND K.J. BJOERKROTH, UNIVERSITY OF HELSINKI, FINLAND 20.1
INTRODUCTION
.
20.2 CHARACTERISTICS AND CONDITIONS FOR LACTIC ACID BACTERIUM GROWT H/
DEATH
.
20.3 SPECIFIC DETECTION, IDENTIFICATION AND ENUMERATION METHODS
.
20.4 IMPLICATIONS FOR CONTROL IN FOODS AFFECTED .
.
20.5 FUTURE TRENDS 20.6 SOURCES OF FURTHER INFORMATION AND ADVICE
.
.
20.7 REFERENCES SPORE-FORMING BACTERIA
. PJ .
MCCLURR. UNILEVER COLWORTH. UK 2 1.1 INTRODUCTION
.
. . 2 1.2 FOODS AFTECTED
.
21.3 CHARACTERISLICS AND CONDITIONS FOR GROWTH AND . .
.
INACTIVATION 21.4 IMPLICATIONS FOR CONTROL IN FOODS AFFECTED
. 21.5 SPECIFIC DETECTION. IDENTIFICATION AND
ENUMERATION METHODS
.
21.6 FUTURE TRENDS
.
. 21.7 SOURCES OF FURTHER INFORMATION AND ADVICE 2
1.8 REFERENCES
.
22 ENTEROBACTERIACEAE
.
C.L. BAYLIS. CAMPDEN UND CHORLEYWOOD FOOD RESEARCH ASSOCIATION. UK 22.1
INTRODUCTION
.
22.2 TAXONOMY OF THE ENTEROBACTERIACEAE .
. 22.3 PROPERTIES OF THE
ENTEROBACTERIACEAE XII CONTENTS . 22.4 DISTRIBUTION AND HABITATS
OF THE ENTEROBACTERIACEAE 22.5 PATHOGENIC ENTEROBACTERIACEAE
. 22.6 ENTEROBACTERIACEAE IN
FOODS . 22.7 INDICATOR
FUNCTION OF THE ENTEROBACTERIACEAE AND THEIR RELEVAN C E AND SURVIVAL IN
FOODS . 22.8 METHODS FOR THE
DETECTION AND QUANTIFICATION OF ENTEROBACTERIACEAE IN FOODS
. . 22.9 FOOD SPOILAGE
BY MEMBERS OF THE ENTEROBACTERIACEAE 22.10 PRODUCTION OF BIOGENIC AMINES
INCLUDING HISTAMINE BY ENTEROBACTERIACEAE
. 22.1 1
PREVENTION AND CONTROL OF SPOILAGE BY
.
ENTEROBACTERIACEAE 22.12 FUTURE TRENDS
.
. 22.13 SOURCES OF FURTHER
INFORMATION 22.14 REFERENCES
.
. 23 OTHER
SPOILAGE BACTERIA 668 G . BETTS, CAMPDEN UND CHORLEYWOOD FOOD RESEARCH
ASSOCIATION, UK
.
23.1 INTRODUCTION 668 23.2 GRAM-NEGATIVE ORGANISMS
. 669
. 23.3 GRAM-POSITIVE
ORGANISMS 682 23.4 CONCLUSIONS
.
689
.
23.5 FUTURE TRENDS 689 23.6 REFERENCES
.
690 INDEX
.
695 |
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| spelling | Food spoilage microorganisms ed. by Clive de W. Blackburn Cambridge Woodhead Publ.[u.a.] 2006 XXIII, 712 S. Ill., graph. Darst., Tab. txt rdacontent n rdamedia nc rdacarrier Woodhead publishing in food science, technology and nutrition Aliments - Contamination Aliments - Microbiologie Contaminación de alimentos Microbiología de alimentos Food Analysis methods Food Microbiology Food Preservation methods Food contamination Food-Processing Industry standards Foodborne Diseases etiology Verderb (DE-588)4323260-7 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelmikrobiologie (DE-588)4034896-9 s DE-604 Lebensmittel (DE-588)4034870-2 s Verderb (DE-588)4323260-7 s b DE-604 Blackburn, Clive de W. edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014782684&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food spoilage microorganisms Aliments - Contamination Aliments - Microbiologie Contaminación de alimentos Microbiología de alimentos Food Analysis methods Food Microbiology Food Preservation methods Food contamination Food-Processing Industry standards Foodborne Diseases etiology Verderb (DE-588)4323260-7 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4323260-7 (DE-588)4034896-9 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | Food spoilage microorganisms |
| title_auth | Food spoilage microorganisms |
| title_exact_search | Food spoilage microorganisms |
| title_exact_search_txtP | Food spoilage microorganisms |
| title_full | Food spoilage microorganisms ed. by Clive de W. Blackburn |
| title_fullStr | Food spoilage microorganisms ed. by Clive de W. Blackburn |
| title_full_unstemmed | Food spoilage microorganisms ed. by Clive de W. Blackburn |
| title_short | Food spoilage microorganisms |
| title_sort | food spoilage microorganisms |
| topic | Aliments - Contamination Aliments - Microbiologie Contaminación de alimentos Microbiología de alimentos Food Analysis methods Food Microbiology Food Preservation methods Food contamination Food-Processing Industry standards Foodborne Diseases etiology Verderb (DE-588)4323260-7 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Aliments - Contamination Aliments - Microbiologie Contaminación de alimentos Microbiología de alimentos Food Analysis methods Food Microbiology Food Preservation methods Food contamination Food-Processing Industry standards Foodborne Diseases etiology Verderb Lebensmittelmikrobiologie Lebensmittel Aufsatzsammlung |
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