Micro-Organisms in Foods: Microbial Ecology of Food Commodities PDF
Preview Micro-Organisms in Foods: Microbial Ecology of Food Commodities
MICRO· ORGANISMS IN FOODS MICROBIAL ECOLOGY OF FOOD COMMODITIES ICMSF SPRINGER-SCIENCE+BUSINESS MEDIA, B.v. First edition 1998 An updated version of Microbial Ecology of Foods, Volume 2 published by Academic Press, 1980 © 1998 ICMSF ® Thomson Science is a division of International Thomson Pub1ishing 1 p' Typeset in 1O/12pt Times by Cambrian Typesetters, Frimley, Surrey ISBN 978-1-4613-7422-0 ISBN 978-1-4615-5307-6 (eBook) DOI 10.1007/978-1-4615-5307-6 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system Of transmitted in any form or by any means, electronic, mechanical, photocopying, recording Of otherwise, without the prior written permission of the publishers. Applications for permission should be addressed to the rights manager at the London address of the pub1isher. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library (9 Printed on permanent acid-free text paper, manufactured in accordance with ANSIINISO Z39.48-1992 and ANSlINISO Z39.48-1984 (Permanence of Paper). Contents PrefacelIntroduction xvii B Spoilage 34 Storage in air 34 1 Meat and meat products 1 Yacuum-packaged meat 35 Modified atmosphere 36 I Introduction C Pathogens 36 A Definitions D Control 37 B Important properties V Frozen meat 37 C Methods of processing and preservation 3 A Effects of processing on D Types of meat products 3 microorganisms 37 II Initial microflora 3 B Spoilage 38 A Ruminants 3 C Pathogens 38 B Pigs 7 D Control 38 III Primary processing 10 VI Raw comminuted meats 39 A Effects of processing on A Effects of processing microorganisms 10 on microorganisms 39 Ruminants 10 B Spoilage 40 Pigs 16 C Pathogens 40 Chilling 20 D Control 42 Carcass storage and transport 23 VII Raw cured shelf-stable meats 42 B Spoilage 23 A Effects of processing C Pathogens 24 on microorganisms 42 Salmonella 24 B Spoilage 44 Escherichia eoli O157:H7 24 C Pathogens 45 Campylobaeter jejuni 25 D Control 46 Yenterocolitica 25 VIII Dried meats 47 Staphylococcus aureus 26 A Effects of processing Listeria monocytogenes 26 on microorganisms 47 Clostridium botulinum 26 B Spoilage 48 Clostridium perfringens 27 C Pathogens 48 Toxoplasma gondii 27 D Control 49 Sarcocystis hominis and IX Cooked perishable uncured meats 49 Sarcocystis suihominis 27 A Effects of processing on Trichinella spira lis 27 microorganisms 49 Taenia saginara 27 B Spoilage 50 Taenia solium 27 C Pathogens 51 D Control 28 D Control 51 Farm 28 X Fully retorted shelf-stable Transport and holding at abattoirs 29 uncured meats 52 Slaughter and dressing of A Effects of processing on cattle and sheep 29 microorganisms 52 Slaughter and dressing of pigs 30 B Spoilage 53 Chilling (cattle, sheep and pigs) 30 C Pathogens 53 Storage and transport 31 D Control 53 IV Carcass cutting and packaging 31 XI Cooked perishable cured meats 54 A Effects of processing on A Effects of processing on microorganisms 32 microorganisms 54 Storage in air 32 B Spoilage 55 Vacuum-packaged meat 33 C Pathogens 56 Modified atmospheres 33 D Control 57 VI CONTENTS XII Shelf-stable cooked cured meats 57 Edible viscera 99 A Effects of processing on Uneviscerated (Effilee or New York microorganisms 58 dressed) poultry 99 B Spoilage 58 C Pathogens 100 C Pathogens 58 Salmonella 100 D Control 58 Campylobacter 100 XIII Snails 59 Clostridium perfringens 101 A Definition 59 Staphylococcus aureus 102 B Production and processing 59 Listeria monocytogenes 102 C Pathogens 59 Clostridium botulinum 102 D Control 60 D Control 103 XIV Froglegs 60 At the farm and hatchery 103 A Definition 60 Transportation from farm to plant 105 B Production and processing 60 At the processing plant 106 C Pathogens 61 IV Frozen poultry products 110 D Control 61 A Effects of processing on References 61 microorganisms 110 B Spoilage 110 C Pathogens 112 2 Poultry and poultry products 75 D Control 112 V Perishable cooked poultry products 112 I Introduction 75 A Effects of processing on A Definitions 75 microorganisms 102 B Important properties 75 B Spoilage 113 C Method of processing 76 C Pathogens 114 D Types of poultry products 77 D Control lIS II Initial microflora (effect of VI Fully retorted ('botulinum-cooked') farm practices) 77 poultry products 115 A Infection and contamination of eggs 77 VII Dried poultry products 115 Incubator and hatchery A Effects of processing on contamination 78 microorganisms 116 Healthy poultry 78 B Spoilage 116 Feed 79 C Pathogens 116 Drinking water 79 D Control 116 Soil, litter, dust and air 79 VIII Irradiated poultry products 116 Other reservoirs and vectors 79 A Effects of processing on B Transmission of pathogens 79 microorganisms 117 C Transporting and unloading 80 B Spoilage 117 Incoming poultry 80 C Pathogens 118 III Primary processing (whole birds D Control 118 and parts) 80 References 118 A Effects of processing on microorganisms 80 Slaughter 82 3 Fish and fish products 130 Scalding 82 Defeathering 84 Introduction 130 Evisceration 86 A Definitions 131 Spray-washing 86 B Important properties 131 Chilling 88 II Initial microflora 132 Packaging whole carcasses or parts 91 A Saprophytic microorganisms 134 Short-term holding 93 B Pathogens and toxicants 136 Edible viscera 93 Bacteria 136 Uneviscerated (Effilee or New Viruses 138 York dressed) poultry 93 Parasites 139 Mechanically deboned meat (MDM) 93 Marine toxins 139 B Spoilage 94 III Primary processing 142 Raw eviscerated carcasses or A Finfish of marine origin 142 cut-up parts 94 Capture and initial processing 142 CONTENTS V1l Spoilage 144 B Spoilage 192 Pathogen, 147 C Pathogens 193 Interrelations 149 D Control 194 Control 149 III Animal by-products 195 B Crustacea 150 A Effects of processing on Capture and initial processing 150 microorganisms 196 Saprophytes and spoilage 151 B Spoilage 197 Pathogens 152 C Pathogens 197 Control 153 D Control 200 C Mollusca 154 IV Fisb meal 203 Harvesting and processing A Effect, of processing on procedures 154 micn)organi~m~ 204 Saprophytes and spoi lage 156 B Spoilage 204 Pathogens 156 C Pathogens 204 Interrelations 15R D Control 205 Control 15R V Compounded feeds 205 D Freshwater fish 160 A Erfecls of proce"ing on IV Aquaculture 160 miCn)l)rganism~ 206 A Initialmicrotlora 161 B Spoilage 207 B Spoilage 161 C Pathogen, 207 C Pathogens 161 D Control 207 D Control 163 VI Pet fo()ds 209 V Frozen raw seafood 163 A Effect> of proce"ing on A Freezing process 163 micn)organisllls 210 B Saprophytes and spoi lage 163 B Spoilage 210 C Pathogens 164 C Pathogen, 210 D Control 165 D Control 211 General consideratiom 165 References 211 Laboratory analyses 165 VI Cooked crustaceans (frozen or chilled) 165 A Cooking, picking and packaging 165 5 Vegetables and vegetable B Saprophytes and spoilage 168 products 215 C Pathogens 168 D Interrelations 171 Introducti()n 215 E Control 171 A Definitions and important properties 215 General considerations 171 II Initial microflora 216 Specific considerations 172 A Numhcrs 216 Laboratory analyses 172 B Saprorhytic microorganism, 216 VII Canned seaf()od 173 C Pathogens 216 A Processing 173 III Raw vegetables 217 B Control 173 A Effects of har\'C>ling, transportation, VIII Cured, smoked and dried seafood 174 proccs~ing: and <."tllrage on A Introduction 174 microorganisms 218 B Saprophytes and spoilage 174 B Saprophyte, and spoilage 219 C Pathogens 175 C Pathogen, 221 D Control 176 Shigi!lla and Salmoneiill 221 General considerations 176 )'enillill 222 Specific considerations 176 fscherichill , "Ii 222 IX Fermented fish products 177 Li.1/erill 222 X Minced fish and surimi products 177 Ji(Jciiills 223 References 178 Viruses 224 D Control 224 4 Feeds and pet foods 190 IV Frozen vegetables 227 A Effects of processing on I Introduction 190 microorganisms 227 II Roughages 191 B Saprophytes and spoilage 228 A Effects of processing on C Pathogens 229 microorganisms 192 D Control 229 viii CONTENTS V Canned vegetables 229 Stone fruits 254 A Effects of processing on Grapes 255 microorganisms 229 Berries 256 B Saprophytes and spoilage 230 Figs 257 C Pathogens 231 Tomatoes 257 D Control 232 Melons 257 VI Dried vegetables 232 Tropical fruit 258 A Effects of processing on C Pathogens 258 microorganisms 232 Bacterial pathogens 258 B Saprophytes and spoilage 233 Viruses 259 C Pathogens 233 Mycotoxins 259 D Control 234 D Control 259 VII Fermented and acidified Bacteria and viruses 259 vegetables 234 Fungi 259 A Effects of processing on IV Frozen fruits 261 microorganisms 234 A Effects of processing on B Saprophytes and spoilage 235 microorganisms 261 C Pathogens 236 B Spoilage 261 D Control 237 C Pathogens 261 VIII Sprouts 237 D Control 262 A Effects of harvesting, V Canned fruits 262 transportation, processing and storage A Effects of processing on on microorganisms 238 microorganisms 262 B Saprophytes and spoilage 238 B Spoilage 262 C Pathogens 239 Heat -resistant fungi 262 D Control 239 C Pathogens 263 IX Mushrooms 240 D Control 263 A Effects of harvesting, transportation, Bacteria 263 processing and storage on Fungi 263 microorganisms 241 VI Dried fruits 264 B Saprophytes and spoilage 241 A Effects of processing on C Pathogens 242 microorganisms 264 D Control 242 Sulphured tree and vine fruits 264 X Cassava 243 Unsulphured fruits 264 A Effects of harvesting, transportation, Moist packs 264 processing and storage on Glace fruits 265 microorganisms 243 B Spoilage 265 B Control 243 Unsulphured fruits 265 References 244 Ready-to-eat packs 265 Glace fruits 265 C Pathogens 265 6 Fruits and fruit products 252 Bacterial pathogens 265 Mycotoxins 265 I Introduction 252 D Control 266 A Definitions 252 Ready-to-eat packs 266 B Important properties 252 Glace fruits 266 C Methods of processing 252 Dried figs 266 D Types of final products 253 VII Fermented and acidified Fresh fruits 253 fruits 266 Tomatoes 253 A Effects of processing on Stone fruit 253 microorganisms 266 II Initial microflora 253 Olives 267 III Primary processing 253 Cucumbers 267 A Effects of processing on B Spoilage 267 microrganisms 253 Olives 267 B Spoilage 254 Cucumbers 268 Citrus fruits 254 C Pathogens 268 Pome fruits 254 D Control 268 CONTENTS lX Olives 268 C Methods of processing and Cucumbers 268 preservation 294 VIII Tomato products 268 Koikuchi-type Japanese soy sauce 294 A Effects of processing on Traditional soy sauces of China and microorganisms 268 South-East Asia 296 B Spoilage 269 D Types of final products 296 C Pathogens 269 E Initial microflora 297 D Control 270 F Primary processing 297 References 270 Effects of processing on microorganisms 297 Spoilage 299 Pathogens 299 7 Spices, dry soups and oriental G Control 300 flavourings 274 VI Fish and shrimp sauces and pastes 301 A Definitions 301 Spices, herbs and dry vegetable B Important properties 301 seasonings 274 C Methods of processing and A Definitions 274 preservation 301 B Important properties 274 Fish/shrimp paste 302 Antimicrobial activities of spices Fish sauce 302 and their effect in foods 274 Shrimp sauce 302 Stimulation of microbial D Types of final products 302 metabolism by spices 277 E Initial microtlora 303 C Methods of processing and F Primary processing 303 preservation 278 Effects of processing on D Types of final products 278 microorganisms 303 II Initial microflora 278 Spoilage 304 III Primary processing 282 Pathogens 304 A Harvesting and initial G Control 304 processing 282 References 305 Rhizomes 282 Bark 283 8 Cereals and cereal products 313 Berries 283 B Spoilage 284 Introduction 313 Spoilage of spices 284 A Definitions 313 Spoilage of foods by B Important properties 314 microorganisms from spices 285 C Methods of processing 314 C Pathogens 285 D Types of final products 315 Bacteria 285 II Initial microflora 315 Moulds 286 A Fungi 315 D Control 287 Wheat, barley and oats 316 Drying 287 Maize 317 Cleaning, packaging, storage Rice 318 and shipping 287 Sorghum 318 Disinfestation 287 B Bacteria 319 Microbiological III Primary processing 319 decontamination 288 A Effects of processing on IV Dry soup and gravy mixes 291 microorganisms 319 A Definitions 291 Storage 319 B Initial microflora 291 Temperature 321 C Primary processing 292 Gas composition 322 Effects of processing on B Spoilage 322 microorganisms 292 Fungal damage 322 Spoilage 292 Spontaneous heating 322 Pathogens 292 Chemical changes 323 D Control 292 C Pathogens and toxins 324 V Soy sauces 293 Mycotoxins 324 A Definition 293 Bacterial pathogens 329 B Important properties 293 D Control 329 X CONTENTS IV Flours, starches and meals 330 II Initial microflora 358 A Effects of processing on A Nuts 358 microorganisms 330 B Oilseeds 359 B Spoilage 331 C Legumes 359 C Pathogens and toxins 332 III Primary processing 359 D Control 332 A Effects of processing on V Doughs 333 microorganisms 359 A Effects of processing on Nuts 360 microorganisms 333 Oilseeds 362 Standard bread dough 333 Legumes 362 Salt-rising bread 333 B Spoilage 364 Soda crackers 333 Nuts 364 Sourdough bread 334 Oilseeds 365 Sour rye bread 334 Legumes 365 Italian panettone 334 C Pathogens 365 Idli 334 Nuts 367 Frozen and chilled dough 334 Oilseeds 369 B Spoilage 335 Dried legumes 370 C Pathogens and toxins 335 D Control 370 D Control 335 Nuts 370 VI Breads 336 Oil seeds 371 A Effects of processing on Dried legumes 372 microorganisms 336 IV Nut products 372 B Spoilage 336 A Effects of processing on C Pathogens and toxins 338 microorganisms 372 D Control 338 B Spoilage 372 VII Pasta 339 C Pathogens 373 A Effects of processing on D Control 373 microorganisms 339 V Oilseed products 373 B Spoilage 340 A Effects of processing on C Pathogens and toxins 340 microorganisms 373 D Control 341 B Spoilage 374 VIII Breakfast cereals and snack foods 341 C Pathogens 374 IX Pastries 341 D Control 374 A Effects of processing on VI Legume products 374 microorganisms 341 A Effects of processing on B Spoilage 342 microorganisms 374 C Pathogens 343 B Spoilage 374 Introduction 343 C Pathogens 374 Cooking and sanitation 343 D Control 375 Refrigeration 344 References 375 Formulations 345 Preservatives 345 D Control 346 10 Cocoa, chocolate and References 346 confectionery 379 9 Nuts, oilseeds and dried Introduction 379 legumes 356 A Definitions 379 B Important properties 379 I Introduction 356 II Initial microflora 380 A Definitions 356 III Primary processing 380 B Important properties 356 A Effects of processing on C Methods of processing 357 microorganisms 380 Tree nuts 357 Yeasts 381 Peanuts 357 Bacteria 381 Oil,ccd, 357 Moulds 3~1 Dried legumes 358 Fungi 382 D Types of final products 358 B Methods of processing 382 CONTENTS Xl IV Processed products 383 D Microbial spoilage and pathogens 409 A Effects of processing on Initial microflora 409 microorganisms 383 Spoilage 409 Chocolate 383 Pathogens 410 Cocoa powder 383 E Control 410 Confectionery products 383 VI Mayonnaise-based salads 411 B Spoilage 383 A Definitions 411 Chocolate 383 B Important properties 412 Cocoa powder 384 C Methods of processing and Confectionery products 384 preservation 412 C Pathogens 385 D Microbial spoilage and pathogens 412 D Control 386 Spoilage 412 References 387 Pathogens 413 E Control 413 VII Miscellaneous products 414 11 Oil- and fat-based foods 390 References 414 I General introduction 39() II Mayonnaise and dressings 391 12 Sugar, syrups and honey 418 A Definitions 391 Mayonnaise 391 Introduction 418 Dressings 391 A Foods covered 418 B Important properties 391 II Cane sugar 418 C Methods of processing and A Initial microtlora 418 preservation 392 B Effects of proces.sing on D Microbial spoilage and pathogens 394 micruorganisms 418 Spoilage 394 Harvesting 419 Pathogens 395 Extraction and processing 419 E Control 397 Refining 421 Formulation 397 C Spoilage 421 Decontaminated ingredients 398 D Control 423 Hygienic processing 398 Raw materials 423 Packaging 398 Measures applied during Distribution 398 processin~ 423 Consumer usc 398 Raw sugar 423 III Margarine 399 Storage stahility of final products 424 A Definitions 399 III Beet sugar 424 B Important properties 399 A Initialmicrotlora 424 C Methods of processing and B Effects of storage and procc"ing on preservation 399 lllicn)organi-';I1l~ 424 o Microbial spoilage and pathogens 401 Storage. Ilullling and washing 424 Spoilage 401 Extraction 425 Pathogens 402 Refining 426 E Control 403 C Spoilage 427 IV Reduced-fat spreads 4()S Destruction of sugar 427 A Definitions 405 Formation of acids 427 B Important properties 405 Corrosion 427 C Methods of processing and Formation of ,I ime 428 presenation 405 Formation of nitrite 428 D Microbial spoilage and pathogens 406 D Control 428 Spoilage 406 Raw materiah 428 Pathogens 406 Measures applied during E Control 407 procc,",sIn)2 428 V Butter 4()7 IV Palm sugar 429 A Definitions 407 A Initialmicroflora 429 B Important properties 407 B Effects of processing on C Methods of processing and microorganisms 429 preservation 408 C Spoilage and control 430 xii CONTENTS D Microorganisms in refined sugar Pasteurization 451 capable of spoiling other food 430 Preservatives 452 V Syrups 430 Combination of pasteurization and A Liquid sugar 431 preservatives 456 Spoilage 431 E Process monitoring 456 Control 431 References 457 B Starch-based syrups 431 Soilage and control 432 C Maple syrups 432 14 Water 461 Initial microflora 432 Effects of processing and I Introduction 461 storage on microorganisms 432 A Important properties 461 Spoilage 433 B Methods of processing and Control 433 preservation 461 VI Honey 434 C Types of final products 461 A Introduction 434 II Water for drinking 462 Important properties 434 A Definitions 462 Methods of processing and B Initial microflora 462 preservation 434 C Primary processing of raw water 463 B Initial microflora 435 Pre-treatment (impoundment) 463 C Processing 435 Coagulation, flocculation and Effects of processing on sedimentation 463 microorganisms 435 Filtration 463 Spoilage 435 Disinfection 464 Pathogens 436 Distribution of drinking water 465 Control 436 D Control 466 References 436 III Process or operations water 467 A Definition 467 B Initial microflora 468 13 Soft drinks, fruit juices, C Primary processing of raw water 468 D Control 468 concentrates and fruit IV Bottled water 469 preserves 440 A Definitions 469 Mineral (natural) water 469 Introduction 440 Bottled water (other than natural A Foods covered 440 water) 470 B Important properties 441 B Initial microflora 470 Acidity 441 C Effects of processing on Water activity 441 microorganisms 470 Nutrients 442 D Control 471 Oxygen and redox potential 443 References 472 C Methods of preservation 443 Natural antimicrobial substances 443 15 Eggs and egg products 475 Preservatives 443 II Initial microflora 444 Introduction 475 III Processing 444 A Definitions 475 A Effects of processing on B Important properties 475 microorganisms 444 Resistance to penetration 477 Soft drinks 445 Antimicrobial factors in the Tomato juice 445 albumen (white) 479 Concentrated soft drinks 445 C Types of products 480 Fruit preserves 446 II Initial microflora 481 B Spoilage 446 A Transovarian transmission 481 Yeasts 446 B Contamination in the cloacae 484 Moulds 448 C Contamination in the production Bacteria 448 environment 484 C Pathogens 449 III Shell eggs 485 D Control 450 A Effect of initial processing 485 Formulation 450 Transport and storage 485
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