Food Microbiology

329 Pages·2017·17.52 MB·English

Food Microbiology
Garrett Cooper
Food Microbiology

Food Microbiology
Edited by
Garrett Cooper
Food Microbiology
Edited by Garrett Cooper
ISBN: 978-1-9789-1001-0
© 2018 Library Press
Published by Library Press,
5 Penn Plaza,
19th Floor,
New York, NY 10001, USA
Cataloging-in-Publication Data
Food microbiology / edited by Garrett Cooper.
p.cm.
Includes bibliographical references and index.
ISBN 978-1-9789-1001-0
1.Food--Microbiology. 2. Food--Safety measures. 3. Food--Preservation.
4.Microbiology. I. Cooper, Garrett.
QR115 .F66 2018
664.001 579--dc23
This book contains information obtained from authentic and highly regarded sources. All chapters are published with
permission under the Creative Commons Attribution Share Alike License or equivalent. A wide variety of references are
listed. Permissions and sources are indicated; for detailed attributions, please refer to the permissions page. Reasonable
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Table of Contents
Preface VII
Chapter 1 Introduction to Food Microbiology 1
Chapter 2 Microbes in Food 4
a. Yeast 4
b. Fungus 17
c. Bacteria 48
Chapter 3 Probiotic: A Comprehensive Study 86
a. Probiotic 86
b. Lactobacillus Paracasei 95
c. Probiotics in Pediatrics 98
d. Bifidobacterium Bifidum 106
e. Bifidobacterium Breve 107
f. Bacillus Coagulans 107
g. Bacillus Clausii 108
h. Lactobacillus Fermentum 108
i. Clostridium Butyricum 112
j. Yeast in Winemaking 113
k. Baker’s Yeast 128
l. Aspergillus Oryzae 132
Chapter 4 Fermentation: An Overview 135
a. Fermentation 135
b. Fermentation in Food Processing 141
c. Cheese 161
d. Yogurt 175
e. Bread 185
Chapter 5 Food Preservation and Safety 196
a. Food Preservation 196
b. Pickling 198
c. Frozen Food 211
d. Gelatin 215
e. Vacuum Packing 221
f. Preservative 225
g. Active Packaging 228
h. Camping Food 232
i. Home Canning 236
j. Food Safety 239
k. Food Sampling 248
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VI Contents
l. Hazard Analysis and Critical Control Points 250
m. ISO2 2000 255
n. Food Grading 257
o. BeefC arcassC lassification 265
Chapter 6 Food Storage: An Integrated Study 269
a. Food Storage 269
b. Food Bank 275
c. Food Storage Container 286
d. Foam Food Container 287
e. Refrigerator 296
f. Sweet Potato Storage 312
Permissions
Index
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Preface
Food microbiology studies microorganisms that cause fundamental changes to food, resulting
in either fermentation or spoilage. Topics included in this text concentrate on probiotic
microorganism cultures, food safety practices and the benefits of “good” bacteria. The book
studies, analyses and upholds the pillars of food microbiology and its utmost significance in
modern times. It discusses fundamental processes involved in food microbiology and the food
products industry. Selected concepts that redefine the subject have been included in it. Those
in search of information to further their knowledge will be greatly assisted by this textbook. It
will be of great help to graduates in the fields of environmental microbiology, food science and
food preservation and safety.
A short introduction to every chapter is written below to provide an overview of the content of
the book:
Chapter 1 - The study of microorganisms that contaminate food resulting in the spoilage of
food is termed as food microbiology. Microorganisms are very important for the production
of cheese, bread and wine. This chapter will provide an integrated understanding of food
microbiology; Chapter 2 - The microbes found in food are yeast, fungus and bacteria. Yeasts
are single-celled microorganisms and their sizes vary greatly and they usually reproduce
asexually. The topics discussed in the section are of great importance to broaden the existing
knowledge on microbes in food; Chapter 3 - Probiotics are types of microorganisms whose
presence actually benefits the consumer’s health. There are a number of benefits of using
probiotics, such as the reduction of gastrointestinal discomfort and even in the strengthening
of the immune system. The major components of probiotics are discussed in this chapter;
Chapter 4 - Fermentation is the process that is used in converting sugar to gases or to alcohol.
It is also used to refer to the growth of microorganisms with the aim of producing a specific
chemical product. This section is an overview of the subject matter incorporating all the major
aspects of fermentation; Chapter 5 - Food preservation prevents the growth of microorganisms
on food. The traditional techniques mentioned are drying, cooling, freezing, boiling, sugaring and
pickling. Other topics discussed in the section are vacuum packing, preservatives, camping food,
food safety, ISO 22000, food grading and beef carcass classifications. The aspects elucidates in
this chapter are of vital importance, and provides a better understanding of food preservation;
Chapter 6 - The storing of food and then delivering it to the customers is termed as food
storage. Food is stored by humans as well as by animals and has several purposes. Some of the
examples of food storage are food banks, food storage containers and refrigerators. The following
section unfolds its aspects in a critical yet systematic manner.
I extend my sincere thanks to the publisher for considering me worthy of this task. Finally, I
thank my family for being a source of support and help.
Editor
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1
Introduction to Food Microbiology
The study of microorganisms that contaminate food resulting in the spoilage of food is termed as
food microbiology. Microorganisms are very important for the production of cheese, bread and
wine. This chapter will provide an integrated understanding of food microbiology.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminatefood,
including the study of microorganisms causing food spoilage. “Good” bacteria, however, such as
probiotics, are becoming increasingly important in food science. In addition, microorganisms are
essential for the production of foods such as cheese, yogurt, bread, beer, wine and, other fermented
foods.
Food Safety
A microbiologist working in a biosafety laboratory tests for high risk pathogens in food.
Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins pro-
duced by microorganisms are all possible contaminants of food. However, microorganisms and
their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including
those that produce bacteriocins, can kill and inhibit pathogens. Alternatively, purified bacteriocins
such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only
infect bacteria, can be used to kill bacterial pathogens. Thorough preparation of food, including
proper cooking, eliminates most bacteria and viruses. However, toxins produced by contaminants
may not be liable to change to non-toxic forms by heating or cooking the contaminated food due
to other safety conditions.
Fermentation
Fermentation is one of the methods to preserve food and alter its quality. Yeast, especially Saccha-
romyces cerevisiae, is used to leaven bread, brewbeer and make wine. Certain bacteria, including
lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and
dishes such as kimchi. A common effect of these fermentations is that the food product is less hos-
pitable to other microorganisms, including pathogens and spoilage-causing microorganisms, thus
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