Microbial ecology of food commodities PDF
Preview Microbial ecology of food commodities
Kluwer Academic/Plenum Publishers NewYork,Boston,Dordrecht,London,Moscow Theauthorhasmadeeveryefforttoensuretheaccuracyoftheinformationherein.However, appropriateinformationsourcesshouldbeconsulted,especiallyforneworunfamiliarprocedures.Itisthe responsibilityofeverypractitionertoevaluatetheappropriatenessofaparticularopinionininthecontext ofactualclinicalsituationsandwithdueconsiderationstonewdevelopments.Theauthor,editors,andthe publishercannotbeheldresponsibleforanytypographicalorothererrorsfoundinthisbook. ISBN:0-306-48675-X eISBN:0-306-48676-8 (cid:1)C 2005byKluwerAcademic/PlenumPublishers,NewYork 233SpringStreet,NewYork,NewYork10013 Copyright(cid:1)C 1998,2000byICMSF (FormerlypublishedbyChapman&Hall,ISBN0-7514-0430-6) http://www.wkap.nl 10 9 8 7 6 5 4 3 2 1 AC.I.P.recordforthisbookisavailablefromtheLibraryofCongress. Allrightsreserved Nopartofthisworkmaybereproduced,storedinaretrievalsystem,ortransmittedin anyformorbyanymeans,electronic,mechanical,photocopying,microfilming, recording,orotherwise,withoutwrittenpermissionfromthePublisher,withthe exceptionofanymaterialsuppliedspecificallyforthepurposeofbeingentered andexecutedonacomputersystem,forexclusiveusebythepurchaserofthework. PermissionsforbookspublishedinEurope:[email protected] PermissionsforbookspublishedintheUnitedStatesofAmerica:[email protected] PrintedintheUnitedStatesofAmerica Contents Preface xiii BSpoilage 62 CPathogens 62 DControl(raw,cured, 1 Meatandmeatproducts 1 shelf-stablemeats) 64 Control(Chinesesausages) 65 I Introduction 1 DControl(drysalami, ADefinitions 2 e.g.,Hungarian) 66 BImportantproperties 2 DControl(fermented, CMethodsofprocessingand highacidsausages) 67 preservation 3 VIIIDriedmeats 68 DTypesofmeatproducts 4 AEffectsofprocessingon II Initialmicroflora 4 microorganisms 68 ARuminants 4 BSpoilage 69 BPigs 10 CPathogens 69 III Primaryprocessing 15 DControl(driedmeats) 69 ARuminants 15 IX Cookedperishableuncuredmeats 71 BPigs 23 AEffectsofprocessingon CSpoilage 31 microorganisms 71 DPathogens 32 BSpoilage 72 EControl 38 CPathogens 73 EControl(farm) 38 DControl(cookedperishable FControl(transportand uncuredmeats) 74 holdingatabattoirs) 40 X Fullyretortedshelf-stable GControl(slaughterand uncuredmeats 75 dressingofcattleandsheep) 41 AEffectsofprocessingon HControl(slaughterand microorganisms 75 dressingofpigs) 42 BSpoilage 76 IControl(chilling(cattle, CPathogens 76 sheep,andpigs)) 43 DControl(fullyretorted JControl(storageand shelf-stableuncuredmeats) 76 transport) 45 XI Cookedperishablecuredmeats 78 IV Carcasscuttingandpackaging 46 AEffectsofprocessingon AEffectsofprocessingon microorganisms 78 microorganisms 46 BSpoilage 79 BSpoilage 48 CPathogens 80 CPathogens 50 DControl(cooked,perishable DControl(meatstoredinair, curedmeats) 82 vacuum-packedorstoredin XII Shelf-stablecookedcuredmeats 83 modifiedatmospheres) 51 AEffectsofprocessingon V Frozenmeat 52 microorganisms 83 AEffectsofprocessingon BSpoilage 83 microorganisms 52 CPathogens 83 BSpoilage 52 DControl(shelf-stablecooked CPathogens 53 curedmeats) 84 DControl(frozenmeats) 53 XIIISnails 84 VI Rawcomminutedmeats 54 ADefinition 84 AEffectsofprocessingon BProductionandprocessing 85 microorganisms 54 CPathogens 85 BSpoilage 55 DControl(snails) 85 CPathogens 55 XIVFroglegs 86 DControl(rawcomminuted ADefinition 86 meats) 58 BProductionandprocessing 86 VII Rawcuredshelf-stablemeats 59 CPathogens 87 AEffectsofprocessingon DControl(froglegs) 87 microorganisms 59 References 88 vi CONTENTS 2 Poultryproducts 107 CPathogens 209 DControl(aquaculture) 210 I Introduction 107 V Frozenrawseafood 211 ADefinitions 108 AFreezingprocess 211 BImportantproperties 108 BSaprophytesandspoilage 212 CMethodofprocessing 108 CPathogens 212 DTypesofpoultryproducts 108 DControl(frozenrawseafood) 213 II Initialmicroflora(effectof VI Mincedfishandsurimiproducts 214 farmpractices) 110 VII Cookedcrustaceae(frozenor III Primaryprocessing(wholebirds chilled) 215 andparts) 111 ACooking,picking,andpackaging 215 AEffectsofprocessingon BSaprophytesandspoilage 215 microorganisms 111 CPathogens 217 BSpoilage 123 DControl(cooked CPathogens 127 crustaceae,frozenorchilled) 220 DControl(primaryprocessing, VIIILightlypreservedfishproducts 221 wholebirdsandparts) 145 AIntroduction 221 IV Frozenpoultryproducts 146 BSaprophytesandspoilage 222 AEffectsofprocessingon CPathogens 223 microorganisms 146 DControl(lightlypreserved BSpoilage 146 fishproducts) 225 CPathogens 147 IX Semi-preservedfishproducts 227 DControl(frozenpoultryproduct) 147 AIntroduction 227 V Perishable,cookedpoultry BSaprophytesandspoilage 227 products 148 CPathogens 228 AEffectsofprocessingon DControl(semi-preserved microorganisms 148 fishproducts) 228 BSpoilage 149 X Fermentedfishproducts 229 CPathogens 150 AControl(fermentedfishproducts) 230 DControl(perishable, XI Fullydriedorsaltedproducts 231 cookedpoultryproducts) 152 AControl(fullydriedor VI Fullyretorted(“botulinum- saltedproducts) 232 cooked”)poultryproducts 154 XII Pasteurizedproducts 232 AControl(fullyretortedshelf-stable AIntroduction 232 poultryproducts) 154 BSaprophytesandspoilage 233 VII Driedpoultryproducts 155 CPathogens 233 AEffectsofprocessingon DControl(pasteurizedfishproducts) 234 microorganisms 156 XIIICannedseafood 235 BSpoilage 156 AProcessing 235 CPathogens 156 BControl(cannedseafood) 235 DControl(driedpoultryproducts) 156 References 236 References 157 4 Feedsandpetfoods 250 3 Fishandfishproducts 174 I Introduction 250 I Introduction 174 II Roughages 251 ADefinitions 174 AEffectsofprocessingon BImportantproperties 175 microorganisms 252 II Initialmicroflora 177 BSpoilage 252 ASaprophyticmicroorganisms 177 CPathogens 253 BPathogensandtoxicants 180 DControl(roughages) 254 III Primaryprocessing 190 III Animalby-products 256 AFinfishofmarineand AEffectsofprocessingon freshwaterorigin 190 microorganisms 257 Control(finfishofmarine BSpoilage 258 andfreshwaterorigin) 195 CPathogens 258 BCrustacea 197 DControl(animalby-products) 261 Control(crustacea) 200 IV Fishmeal 263 CMollusca 202 AEffectsofprocessingon Control(mollusca) 206 microorganisms 264 IV Aquaculture 208 BSpoilage 265 AInitialmicroflora 208 CPathogens 265 BSpoilage 208 DControl(fishmeal) 265 CONTENTS vii V Compoundedfeeds 266 DControl(fermentedand AEffectsofprocessingon acidifiedvegetables) 306 microorganisms 266 IX Sprouts 307 BSpoilage 267 AEffectsofharvesting, CPathogens 268 transportation,processing,and DControl(compoundedfeeds) 268 storage 307 VI Petfoods 270 BSaprophytesandspoilage 307 AEffectsofprocessingon CPathogens 308 microorganisms 271 DControl(sprouts) 309 BSpoilage 271 X Mushrooms 311 CPathogens 271 AEffectsofharvesting, DControl(petfoods) 272 transportation,processing,and References 272 storageonmicroorganisms 311 BSaprophytesandspoilage 312 CPathogens 312 5 Vegetablesandvegetable DControl(mushrooms) 313 products 277 XI Cassava 314 AEffectsofharvesting, I Introduction 277 transportation,processing,and ADefinitionsandimportant storageonmicroorganisms 314 properties 277 BControl(cassava) 315 II Initialmicroflora(includingfield References 315 practicesandharvest) 278 ASaprophyticmicroorganisms 279 BPathogens 279 6 Fruitsandfruitproducts 326 CGoodagriculturalpractices 280 III Rawandminimallyprocessed I Introduction 326 vegetables 281 ADefinitions 326 AEffectsoftransportation, BImportantproperties 326 processing,andstorageon CMethodsofprocessing 326 microorganisms 281 DTypesoffinalproducts 327 BSaprophytesandspoilage 283 II Initialmicroflora(freshfruits) 328 CPathogens 284 III Primaryprocessing 328 DControl(rawandminimally AEffectsofprocessingon processedvegetables) 289 microorganisms 328 IV Cookedvegetables 294 BSpoilage 329 AEffectsofprocessingon CPathogens 334 microorganisms 294 DControl(freshfruits) 336 BSaprophytesandspoilage 294 IV Pre-cut(minimallyprocessed) CPathogens 294 fruit 338 DControl(cookedvegetables) 295 AEffectsofprocessingon V Frozenvegetables 295 microorganisms 338 AEffectsofprocessingon BSpoilage 339 microorganisms 295 CPathogens 339 BSaprophytesandspoilage 296 DControl(pre-cut CPathogens 296 (minimallyprocessed)fruit) 340 DControl(frozenvegetables) 297 V Frozenfruits 341 VI Cannedvegetables 297 AEffectsofprocessingon AEffectsofprocessingon microorganisms 341 microorganisms 297 BSpoilage 341 BSaprophytesandspoilage 298 CPathogens 342 CPathogens 299 DControl(frozenfruits) 342 DControl(cannedvegetables) 299 VI Cannedfruits 342 VII Driedvegetables 301 AEffectsofprocessingon AEffectsofprocessingon microorganisms 342 microorganisms 301 BSpoilage 343 BSaprophytesandspoilage 301 CPathogens 343 CPathogens 302 DControl(cannedfruits) 344 DControl(driedvegetables) 302 VII Driedfruits 345 VIIIFermentedandacidifiedvegetables 303 AEffectsofprocessingon AEffectsofprocessingon microorganisms 345 microorganisms 303 BSpoilage 346 BSaprophytesandspoilage 305 CPathogens 346 CPathogens 305 DControl(driedfruits) 347 viii CONTENTS VIIIFermentedandacidifiedfruits 348 II Initialmicroflora 394 AEffectsofprocessingon AFungi 394 microorganisms 348 BBacteria 398 BSpoilage 349 III Primaryprocessing 399 CPathogens 350 AEffectsofprocessingon DControl(fermentedand microorganisms 399 acidifiedfruits) 350 BSpoilage 401 IX Tomatoproducts 351 CPathogensandtoxins 403 AEffectsofprocessingon DControl(cereals) 408 microorganisms 351 IV Flours,starches,andmeals 409 BSpoilage 351 AEffectsofprocessingon CPathogens 352 microorganisms 409 DControl(tomatoproducts) 352 BSaprophytesandspoilage 411 References 353 CPathogensandtoxins 411 DControl(flours,starches andmeals) 412 7 Spices,drysoups,andoriental V Dough 413 flavorings 360 AEffectofprocessingon microorganism 413 I Spices,herbs,anddryvegetable BSpoilage 414 seasonings 360 CPathogensandtoxins 414 ADefinitions 360 DControl(dough) 415 BImportantproperties 360 VI Breads 415 CMethodsofprocessingand AEffectsofprocessingon preservation 362 microorganisms 415 DTypesoffinalproducts 362 BSpoilage 417 EInitialmicroflora 363 CPathogensandtoxins 419 FPrimaryprocessing 365 DControl(breads) 419 GProcessing 368 VII Pastaandnoodles 421 HControl(spices,herbs, AEffectsofprocessingon anddryvegetableseasonings) 371 microorganisms 421 II Drysoupandgravymixes 372 BSpoilage 421 ADefinitions 372 CPathogensandtoxins 422 BInitialmicroflora 372 DControl(pastaandnoodles) 423 CPrimaryprocessing 373 VIIIBreakfastcerealsandsnackfoods 423 DControl(drysoupandgravymixes) 374 AEffectsofprocessingon III Soysauces 374 microorganisms 423 ADefinition 374 BSpoilage 424 BImportantproperties 374 CPathogensandtoxins 424 CMethodsofprocessingand DControl(breakfastcereals, preservation 375 snackfoods) 424 DTypesoffinalproducts 377 IX Pastriesandfilledproducts 425 EInitialmicroflora 378 AEffectsofprocessingon FPrimaryprocessing 378 microorganisms 425 GControl 380 BSpoilage 425 IV Fishandshrimpsaucesandpastes 382 CPathogens 426 ADefinitions 382 DControl(pastriesand BImportantproperties 382 filledproducts) 426 CMethodsofprocessingand References 429 preservation 382 DTypesoffinalproducts 383 EInitialmicroflora 383 9 Nuts,oilseeds,and FPrimaryprocessing 384 driedlegumes 440 GControl 385 References 385 I Introduction 440 ADefinitions 440 BImportantproperties 440 8 Cerealsandcerealproducts 392 CMethodsofprocessing 441 DTypesoffinalproducts 442 I Introduction 392 II Initialmicroflora 443 ADefinitions 392 ANuts 443 BImportantproperties 393 BOilseeds 443 CMethodsofprocessing 393 CLegumes 443 DTypesoffinalproducts 394 DCoffee 443 CONTENTS ix III Primaryprocessing 444 III Mayonnaise-basedsalads 493 AEffectsofprocessingon ADefinitions 493 microorganisms 444 BImportantproperties 493 BSpoilage 448 CMethodsofprocessingand CPathogens 449 preservation 493 DControl(primaryprocessing DMicrobialspoilageandpathogens 494 oftreenuts,peanuts,coconut, EControl(mayonnaise-basedsalads) 495 driedlegumes,andcoffee) 455 IV Margarine 496 IV Treenut,peanut,andcoconut ADefinitions 496 processing 458 BImportantproperties 497 AEffectsofprocessingon CMethodsofprocessingand microorganisms 458 preservation 497 BSpoilage 458 DMicrobialspoilageandpathogens 500 CPathogens 458 EControl(margarine) 502 DControl(treenut,peanutand V Reduced-fatspread 504 coconutprocessing) 459 ADefinitions 504 V Oilseedproducts 460 BImportantproperties 505 AEffectsofprocessingon CMethodsofprocessingand microorganisms 460 preservation 505 BSpoilage 460 DMicrobialspoilageandpathogens 506 CPathogens 460 EControl(reduced-fatspread) 507 DControl(oilseedproducts) 460 VI Butter 508 VI Legumeproducts 460 ADefinitions 508 AEffectsofprocessingon BImportantproperties 509 microorganisms 460 CMethodsofprocessingand BSpoilage 461 preservation 509 CPathogens 461 DMicrobialspoilageandpathogens 510 DControl(legumeproducts) 461 EControl(butter) 513 VII Coffeeproducts 461 VII Water-continuousspreads 515 References 461 VIIIMiscellaneousproducts 516 References 516 10 Cocoa,chocolate,and confectionery 467 12 Sugar,syrups,andhoney 522 I Introduction 467 I Introduction 522 ADefinitions 467 II Canesugar 522 BImportantproperties 467 AInitialmicroflora 522 II Initialmicroflora 468 BEffectsofprocessingon III Primaryprocessing 468 microorganisms 523 AEffectsofprocessingon CSpoilage 525 microorganisms 468 DPathogens 526 BMethodsofprocessing 470 EControl(canesugar) 527 IV Processedproducts 470 III Beetsugar 528 AEffectsofprocessingon AInitialmicroflora 528 microorganisms 470 BEffectsofstorageandprocessing BSpoilage 471 onmicroorganisms 528 CPathogens 472 CSpoilage 530 DControl(cocoa, DPathogens 531 chocolateandconfectionery) 474 EControl(beetsugar) 531 References 476 FMicroorganismsinrefinedsugar capableofspoilingotherfood 532 IV Palmsugar 533 11 Oil-andfat-basedfoods 480 AInitialmicroflora 533 BEffectsofprocessingon I Generalintroduction 480 microorganisms 533 II Mayonnaiseanddressings 481 CSpoilage 533 ADefinitions 481 DPathogens 533 BImportantproperties 482 EControl(palmsugar) 534 CMethodsofprocessingand V Syrups 534 preservation 483 AInitialmicroflora 534 DMicrobialspoilageandpathogens 485 BEffectofprocessingon EControl(mayonnaiseand microorganisms 535 dressings) 491 CSpoilage 535 x CONTENTS DPathogens 536 CPrimaryprocessesofprocessing EControl(syrups) 536 orproductwater 584 VI Honey 537 DControl(processorproductwater) 585 AInitialmicroflora 538 IV Bottledwater 587 BEffectofprocessingon ADefinitions 587 microorganisms 538 BInitialmicroflora 587 CSpoilage 539 CPrimaryprocessing 587 DPathogens 539 CEffectsofprocessingon EControl(honey) 539 microorganisms 588 References 540 CPathogens 590 DSpoilage 590 EControl(naturalmineralwater) 590 13 Softdrinks,fruitjuices, References 592 concentrates,andfruit preserves 544 15 Eggsandeggproducts 597 I Introduction 544 I Introduction 597 AFoodscovered 544 ADefinitions 597 BImportantproperties 545 BImportantproperties 597 CInitialmicroflora 548 CTypesofproducts 601 II Potentialfoodsafetyhazards 548 II Initialmicroflora 602 AMycotoxins 549 ATransovariantransmission 602 BBacterialpathogens 549 BContaminationinthecloacae 606 CViruses 550 CContaminationintheproduction DParasites 551 environment 607 III Spoilage 551 III Shelleggs 608 APreservativeresistantyeasts 551 AEffectofinitialprocessing 608 BFilamentousfungi(molds) 554 BSpoilage 612 CBacteria 554 CPathogens 614 IV Processing 556 DControl(shelleggs) 616 AHeatprocessing 557 IV Liquideggs 617 BChilledstorage 559 AEffectsofprocessingon CPreservatives 559 microorganisms 617 DStabilizationofconcentrated BSpoilage 625 fruitproducts 562 CPathogens 625 EStabilizationoffruitpreserves 563 DControl(liquideggs) 627 FCombinationofpasteurization V Driedeggs 629 andpreservatives 563 AEffectsofprocessingon GAlternativenon-thermal microorganisms 629 methods 564 BSpoilage 631 Control(softdrinks, CPathogens 631 carbonatedandnon-carbonated) 565 DControl(driedeggs) 632 Control(fruitjuiceand VI Furtherprocessedeggproducts 632 relatedproducts) 565 References 633 HTea-basedbeverages 568 References 568 16 Milkanddairyproducts 643 14 Water 574 I Introduction 643 ADefinitions 643 I Introduction 574 BImportanceofmicroorganisms AImportantproperties 574 andotherimportantproperties 644 BMethodsofprocessingand CMethodsofprocessingand preservation 574 preservation 645 CTypesoffinalproducts 574 DTypesoffinalproducts 645 II Drinkingwater 574 II Rawmilk—initialmicroflora 645 ADefinitions 574 AInterioroftheudder 646 BInitialmicroflora 575 BUdderandteatsurfaces 647 CPrimaryprocessingofrawwater 576 CMilkhandlingequipment 647 DPathogens 580 DEnvironment 648 ESpoilage 580 EPersonshandlingmilk 648 FControl(drinkingwater) 581 FAntimicrobialfactorsnaturally III Processorproductwater 583 presentinmilk 648 ADefinition 583 GInhibitorysubstancesand BInitialmicroflora 584 veterinarydrugresidues 649 CONTENTS xi III Rawmilkfordirectconsumption 650 17 Fermentedbeverages 716 AEffectsofhandlingofrawmilk I Introduction 716 onmicroorganisms 650 BSpoilage 651 ADefinitions 716 CPathogens 651 BImportantproperties 716 DControl(rawmilkfordirect C Methodsofprocessing 716 consumption) 654 DTypesoffinalproducts 718 IV Processedfluidmilk 657 II Initialmicroflora 718 AIntroduction 657 AGrains 718 BInitialprocessingsteps 657 BGrapes 718 III Primaryprocessing 719 CBasicprocedurestoreducethe initialmicroflora 657 AEffectsofprocessingon DCleaninganddisinfection 659 microorganisms 719 EEffectsofprocessingon BSpoilage 719 microorganisms 659 CPathogens 721 FSpoilage 659 DControl(fermented GPathogens 660 beverages) 722 References 723 HControl(processedfluidmilk) 662 I Shelf-stablemilk 664 Control(shelf-stablemilk) 666 V Cream 668 AppendixI Objectivesand AEffectofprocessingon accomplishmentsofthe microorganisms 668 BSpoilage 668 ICMSF 725 CPathogens 668 DControl 668 Historyandpurpose 725 VI Concentratedmilks 669 Functionsandmembership 725 AEffectsofprocessingon Recentprojects 726 microorganisms 669 BSpoilage 670 Pastandfuture 727 CPathogens 670 DControl(concentratedmilks) 671 VII Drieddairyproducts 672 AppendixII ICMSFparticipants 729 AEffectsofprocessingon microorganisms 672 Officers 729 BSpoilage 673 CPathogens 673 PastmembersoftheICMSF 730 DControl(drieddairyproducts) 674 MembersoftheLatinAmerican VIIIIcecreamandfrozendairy Subcommission 731 desserts 676 AEffectsofprocessingon FormermembersoftheLatinAmerican microorganisms 677 Subcommission 732 BSpoilage 677 MembersoftheSouth-EastAsian CPathogens 678 DControl(icecreamandfrozen Subcommission 732 dairydesserts) 678 IX Fermentedmilks 680 AEffectofprocessingon AppendixIII Publicationsofthe microorganisms 680 BSpoilage 683 ICMSF CPathogens 683 DControl(fermentedmilks) 684 Books 733 X Cheese 685 WHOpublications 733 AEffectsofprocessingon OtherICMSFtechnicalpapers 734 microorganisms 686 BSpoilage 689 Translations 734 CPathogens 690 AbouttheICMSF 734 DControl(freshandripenedcheese) 693 Control(processedcheese) 696 References 698 Index 737
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