Dairy Microbiology: A Practical Approach PDF
Preview Dairy Microbiology: A Practical Approach
D DaDD Dairy i The objective of this book is to provide a scientific araa DDDaaaiirirryyy iyii TbhaTech keog brojoTebuchjneteidvc etoitv obeoj ed fc aottiifhvr yiets h miosbfi oc brotohokibo si kiosb l ooistgoo yk t opbi rsyop vrrtooeid v-eepid xreoaa v miasdi cneisi encangi et isnftihcctiei fei cn tific r rr yMyy bbaabcsakigcckr ogcuboronanucdckn etgdpor t otsdou a nodidrfay gti romey ndimcearriiorcaybrl oiomfboloiiocogrdlooy bg mbiyoyi lcb orrgyoe yb-r eiebox-yleao xmgreayi-mn eaixninnagidmn tgihtn heitneh g e the Microbiology bmabsicaicrso icbco ibocnaloocsnegiccpy e tcspoo tfons fc reoagpfwe tgsn eemonrfaei llkgr a efolnw oefhodrioa lemld fiomcoorfiofdceb rroimionbligocio rgoloaybg iaoypln oraadgnc yttd hic aeatnh ld e the MicMM MMMiiciccrroroobbbiioioolloloogggyyy maipmcpriorcobroaiobcmlohioig clorytoog b yoi tofh looerfg a ywfro a lowlomf wirmlikan wiglkw ahmwsilieplhk ei lecow tfsfhoe:i lfrefiwen rgeoin lflfg-aek rnianop gwra pncar at icacpatnirclda a clt ical irii c newfouanpdp proaathcho geton st hteh afto allorew ionfg maasjpoer cctso:n cweernll- kton otwhen and coc apapproparocahc hto toth eth efo lfloowlloinwgin ga sapsepcetsc:t sw: ewll-eklln-konwonw na nadn d r rr ndeanwierfyow u fionnnudden uwpdsaf torptyhua.on thdgo epgnaestn htsoh gateht naastr eath roeaft omafr aemj ooarfj ocmro acnjoconer crcneo rntnoc ettorhn et h toe the oboo A Practical ib dadirayi r iyn d dinuadsirutyrsy ti.nr yd.u stry. bob A Practical Topics addressed include Cronobactersakazakii and its i AA P Prraacctticicaall ilio importaTnocpei ctso a dindfraensts efodr imncululad em Cilrko noorb aMcytecrosbaakacztearkiuii man d its ooo ToTpoicpsi casd addredsresessde indc inlucdlued Cer Conroonboabcatecrtsearskaakzaazkaii kaiin adn itds its l Approach importance to infant formula milk or Mycobacterium lglo imavipmiouprmtoa rntsacunebc setpo e tcoini efiasnn fapt naftro arftmourbumelaur claum loimlks iislko r( MoMrA yMPc)oy cbthoaabctat ecmrtieuigrmihu tm oyog AAApppppprrorooaaacchchh be connaevciutemd stou bcshproenciiecs h upmaraantu dbiesrecausloessis ( C(MroAhPn)’s )t,h atht em ight gg avaiuvmiu msu sbusbpsepceiecsie ps apraatruabtuebrceurclousloiss i(sM (AMPA) Pt)h atht amt imghigt ht y be connected to chronic human diseases (Crohn’s), the yy breob lceeo ocnfon dneancietreycd tse ttdoa rtctoeh rcr ohcnuroilctnu hirceu hsm uianmn ma dnais ndeuisafeasaectssue (rsCin (rgCo fhreonrh’msn)e’,s nt)ht,e etdh e role of dairy starter cultures in manufacturing fermented dairy products, developing novel functional dairy rolreo olef odfa dirayi rsyta srttaerrt ecru cltuulrteusre ins min amnaunfaucfatucrtiunrgin fge rfmeremnetendte d dairy products, developing novel functional dairy products through the incorporation of probiotic strains, dadirayi ryp ropdroudcutsc,t s,d edveevloeploinpgin gn onvoevl elf unfucntioctnioanl ald adirayi ry products through the incorporation of probiotic strains, E insights in the field of molecular methods for microbial propdroudcutsc ttsh rtohuroguhg thh eth ien cinocrpoorpraotriaotnio onf opfr opbroiobtiioc tisct rsatirnasin, s, d E insights in the field of molecular methods for microbial identification, and controlling dairy pathogens owing to EitEd insinigshigtsh itidsne intnht ieftih cfeaie tiflodien lo,d f a omnfd om lceooclneutclraourll laimnrg em tdheaotihrdyos d pfsao trhf omorg imcerniocsbr ooiabwl iianlg to dodit idtheiedn etcinfoictmiaftihctpieaou tnlciso,oo namr,yn p adaun plcsdpoo lcnricyotra noattiplroliopnnllgli cion adfg taif oodirnoay di orp yfs a fapothfaoeodtthgy soe magnfesaen ntoysa w mgoienwamgnin aetggon e tt mo ent itor: Pitoor: thseyth sceteo mcmospsm yu(sFplstSueolmMsryosS r a()yFp t oaSp plMtihcpSeali )ctdi taoaotni itro hyone if n dofdoafu oifrsodyto risnydad. sfueastftyer ytm.y amnaangaegmeemnet nt r:hr: P Po Ph sTyshstyees mbteosmo (kFs S(wFMiSllS Mp)r Stoo)v ttihode eth ddeaa diriaryyi ir nypd rinuodsfeutrssyst.rioyn. als and students htihot The book will provide dairy professionals and students osoi TahlTeikh ebe ot hboeaok llo iakwktee il wlts hptiel ilrn olpafvortoierdmsvetida indetifao odinrramy oi ranpyt r tioohpfnireso o svfnesa istsohstni istoao vnlpsaai cslas.tn toadpn sidct .u sdtuednetsn ts tis Patiss P alikaelik thee th laet leastet isntf ionrfmoramtiaotnio onn o thni tsh visa vsat tsotp toicp. ic. Pp Pap aaaa pdpd Editor aeae Editor m ddm EdEidtiotror eaea PhPohtoisti sP aPpaapdaedmemaas s msm s K24428 a a PPhhootitsi sP Paappaaddememaas s ss 6000 Broken Sound Parkway, NW Suite 300, Boca Raton, FL 33487 711 Third Avenue New York, NY 10017 an informa business 2 Park Square, Milton Park www.crcpress.com Abingdon, Oxon OX14 4RN, UK 9 7814829 279881647832 298673 A ScieNce PUBLiSheRS BOOK 9 7891 478821 428928 627938673 DAIRY MICROBIOLOGY A Practical Approach DAIRY MICROBIOLOGY A Practical Approach Editor Photis Papademas Department of Agricultural Sciences Biotechnology and Food Science Cyprus University of Technology Limassol, Cyprus p, A SCIENCE PUBLISHERS BOOK GL--Prelims with new title page.indd ii 4/25/2012 9:52:40 AM CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2015 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20141112 International Standard Book Number-13: 978-1-4822-9868-0 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit- ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright. com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Dedication The book is dedicated to the late Dr. R.K. Robinson for leading the way and to my son Nicholas for making it worthwhile. Preface Dairy products have been consumed in numerous forms over centuries by a vast majority of people (including the At-Risk Groups) from infancy. Besides nutrition, dairy products are responsible for pathogens and benefi cial bacteria in humans; hence it is of paramount importance to have up-to-date knowledge on dairy microbiology. The objective of this book is to provide a scientifi c background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry, e.g., Cronobacter sakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn’s); the role of dairy starter cultures in manufacturing fermented dairy products; in developing novel functional dairy products through the incorporation of probiotic strains; insights in the fi eld of molecular methods for microbial identifi cation; controlling dairy pathogens owing to the compulsory application of food safety management systems (FSMS) to the dairy industry. I hope that the book will provide dairy professionals and students alike, the latest information on this vast topic. Finally, I would like to sincerely thank the contributors both for their academic excellence and their “hands-on” experience that they openly offered for the successful completion of this project. Photis Papademas Department of Agricultural Sciences Biotechnology and Food Science Cyprus University of Technology Limassol, Cyprus Contents Dedication v Preface vii 1. Basic Concepts of Food Microbiology 1 Peter Raspor, Sonja Smole Smožina and Mateja Ambrožič 2. The Microbiology of Raw Milk 22 Apostolos S. Angelidis 3. Dairy Pathogens: Characteristics and Impact 69 Photis Papademas and Maria Aspri 4. Dairy Starter Cultures 114 Thomas Bintsis and Antonis Athanasoulas 5. Application of Probiotics in the Dairy Industry: 155 The Long Way from Traditional to Novel Functional Foods Adele Costabile and Simone Maccaferri 6. Application of Molecular Methods for Microbial 177 Identifi cation in Dairy Products Paul A. Lawson and Dimitris Tsaltas 7. Application of Food Safety Management Systems (FSMS) 217 in the Dairy Industry Thomas Bintsis Index 237 Color Plate Section 239
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