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MICROBIOLOGY RESEARCH ADVANCES F M OOD ICROBIOLOGY F , C UNDAMENTALS HALLENGES AND HEALTH IMPLICATIONS No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means. The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein. This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services. M R A ICROBIOLOGY ESEARCH DVANCES Additional books in this series can be found on Nova‘s website under the Series tab. Additional e-books in this series can be found on Nova‘s website under the e-book tab. MICROBIOLOGY RESEARCH ADVANCES F M OOD ICROBIOLOGY F , C UNDAMENTALS HALLENGES H I AND EALTH MPLICATIONS ELAINE PERKINS EDITOR New York Copyright © 2016 by Nova Science Publishers, Inc. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher. We have partnered with Copyright Clearance Center to make it easy for you to obtain permissions to reuse content from this publication. Simply navigate to this publication‘s page on Nova‘s website and locate the ―Get Permission‖ button below the title description. This button is linked directly to the title‘s permission page on copyright.com. Alternatively, you can visit copyright.com and search by title, ISBN, or ISSN. 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In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication. This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein. It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services. If legal or any other expert assistance is required, the services of a competent person should be sought. FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS. Additional color graphics may be available in the e-book version of this book. Library of Congress Cataloging-in-Publication Data ISBN: (cid:28)(cid:26)(cid:27)(cid:16)(cid:20)(cid:16)(cid:25)(cid:22)(cid:23)(cid:27)(cid:22)(cid:16)(cid:23)(cid:20)(cid:21)(cid:16)(cid:23) (eBook) Library of Congress Control Number: 2015945237 Published by Nova Science Publishers, Inc. † New York CONTENTS Preface vii Chapter 1 Effect of Food Structure on Microbial Growth and on the Activity of Stress Factors 1 Carmen A Campos, María F Gliemmo, Aldana L. Zalazar, Marcela P Castro and Laura I Schelegueda Chapter 2 The Effect of Soil Type on the Occurrence of L. Monocytogenes in Fruits and Vegetables 25 Barbara Szymczak Chapter 3 Emerging Trends of Bacteria Detection from Food Using Phage-Based Mass Spectrometry 43 Mazlina Banu and Dave Siak-Wei Ow Chapter 4 Culture Based Methods to Detect Salmonella from Different Poultry Products 57 Mario A. Soria and Dante J. Bueno Chapter 5 Salmonella‘s Contamination in Egg 87 Francisco Procura and Dante J. Bueno Chapter 6 Impacts of Allochthonous and Autochthonous Yeast Starters: Case Studies in Fruit Wine Fermentations 117 On-ong Chanprasartsuk and Cheunjit Prakitchaiwattana Chapter 7 Traditional Cheeses Produced in Brazil: Characterisation, Production Technologies and Health Implications 161 Beatriz Martins Borelli, Inayara Cristina Alves Lacerda, Fernanda Corrêa Leal Penido and Carlos Augusto Rosa Index 191 PREFACE The authors of this book discuss the most recent advancements in food microbiology research. Chapters include a review on the factors which help to choose the conditions that assure food microbial stability and contribute to food safety and quality; an examination of the prevalence of one of the most important food-borne pathogens, L. monocytogenes, particularly in fruits and vegetables; emerging bacteria detection methods in food and culture media using mass spectrometry (MS); detection techniques of Salmonella, of which infections from animal food play an important role in public health and particularly in food safety; and case studies of yeasts in fruit wine fermentations, which can have important implications for developing fruit wine and can contribute to an important advancements in any fermentation products. Chapter 1 - The ability of microorganisms to grow on foods depends on storage conditions, food composition, presence of additives and food structure. The latter modify the way of microorganism growth, in the case of liquids, it occurs planktonically. But, in structured foods the mobility is restricted; microorganisms are immobilized and grow as colonies. It must be considered that most of food products present some degree of structure, such as the case of emulsions, gels and solid foods. However the effect of structure on microbial growth is scarce evaluated specially when dealing with spoilage flora. Trends observed about the effect structure on microbial growth are diverse. On one hand many studies postulate that structure acts as an additional stress factor and therefore lower growth is expected in these kinds of products. On the other hand other studies show that structure increases growth probability. The main objective of this chapter is to review the bibliography concerning the effect of structure on microbial growth and on the activity of stress factors with special emphasis on water activity (a ) depressors and on antimicrobial agents. This w information will help to choose the conditions that assure food microbial stability and contribute to improve the food safety and quality. Chapter 2 - L. monocytogenes is recognized as one of the most import food-borne pathogens. A wide spectrum of L. monocytogenes habitats points to its high adaptation capabilities. L. monocytogenes is a bacterium often isolated from the following habitats: foods, water and soil. It is capable of producing VNC forms (viable not culturable), which may explain the phenomenon of its long-term survivability in unfavorable conditions, e.g., up to one year in humid soil and for over two years in arid soil. Soil is a habitat which plays a key role in this bacterium spreading to plants and animals, but also to foods, especially fresh fruits and vegetables. viii Elaine Perkins The aim of the study described in this Chapter was to determine the prevalence of L. monocytogenes in soil samples with reference to the type of fertilizers (natural and chemical) and the distance from places intensively exploited by men, as well as to determine the relationship between L. monocytogenes presence in the soil and its occurrence in fruits and vegetables. Our study demonstrates that the most frequent cause of soil contamination with L. monocytogenes is manure, which is linked with this bacterium transmission to crops. In most cases, it concerns fruits and vegetables that have a direct contact with contaminated soil (e.g., strawberries or root vegetables). The presence of L. monocytogenes was confirmed in 50% of beetroot samples, 25% of carrot samples, 15% of tomato and potato samples, as well as in 5% of parsley samples and 25% of strawberry samples. A correlation was determined between the prevalence of L. monocytogenes in fruits and vegetables and the type of fertilizer applied. Listeria sp. and particularly L. monocytogenes were found in the soil from arable lands fertilized with manure; pastures (areas fertilized with feces of domestic animals); and forests (again areas fertilized with feces of animals, not domestic but wild). The bacteria were not found in the soil samples collected at chemically-fertilized arable lands; waste lands (areas that were not fertilized with manure or animal feces). Three degrees of risk were determined on the basis of bacterial contamination, also pointing out to the hazard posed by L. monocytogenes ingestion. This Chapter presents also an overview of factors that facilitate L. monocytogenes occurrence in soil, fruits and vegetables as well as the circulation of Listeria sp. and L. monocytogenes in the environment, considering the possibility of the emergence of atypical strains. Chapter 3 - Conventional microbiological assays have been a valuable tool for specific enumeration of indicative bacteria of relevance to food and public health, but these culture- based methods are time-consuming and require tedious biochemical and morphological identification. In recent years, various rapid detection methods have been developed. The ability of bacteriophages to specifically infect bacteria and amplify nearly a hundred-fold in 1-2 hours has been exploited by different groups. Bacteriophage amplification is integrated with mass spectrometry (MS) for quantitation of phage-specific peptides. This method has potential as a rapid tool for detection of bacterial contamination during food bioprocessing and distribution to safeguard public health. Section 1 of this chapter will briefly describe the basic biological properties of bacteriophages that are relevant to their application for detection of bacteria in environmental and food samples. Section 2 gives a brief summary on current triple-quadruple MS technologies and how lytic phage is utilized together with this technology. Advantages and shortcomings of this method are discussed in comparison to traditional microbiological and molecular methods. Section 3 describes several studies of this new rapid detection methods that use phage to detect bacteria in different food and culture media using MS. Chapter 4 - Salmonella infections from animal food play an important role in public health and particularly in food safety, as food products of animal origin are considered to be the major source of human Salmonella infections. The primary reservoir is the intestinal tract of animals and the colonization is favored by intensive animal production. Poultry products are the most frequent vehicles in the transmission of Salmonella infections. Eggs and poultry meat are recognized as the major vehicles of human illness due to the high prevalence of infection in poultry. Information needed to make food safety risk management decisions must