Microbial ecology of foods. / Volume 1, Factors affecting life and death of microorganisms PDF
Preview Microbial ecology of foods. / Volume 1, Factors affecting life and death of microorganisms
MICROBIAL ECOLOGY OF FOODS VOLUME I Factors Affecting Life and Death of Microorganisms MICROORGANISMS IN FOODS 3 Sponsored by the INTERNATIONAL COMMISSION ON MICROBIOLOGICAL SPECIFICATIONS FOR FOODS of the INTERNATIONAL ASSOCIATION OF MICROBIOLOGICAL SOCIETIES CONTRIBUTORS A. Alaoui W. J. Kooiman A. C. Baird-Parker Κ. H. Lewis M. H. Brown J. Liston F. L. Bryan H. Lundbeck Ν. S. de Caruso S. Mendoza J. H. B. Christian G. Mocquot D. S. Clark S. El-Mossalami C Cominazzini Y. Κ. Motawa D. A. Corlett, Jr. C. F. Niven, Jr. Α. N. Al-Dulaimi P. M. Nottingham R. P. Elliott J. C. Olson, Jr. O. Emberger Ν. Othman J. M. Goepfert H. Pivnick J. Gomez-Ruiz F. Quevedo R. Hablas T. A. Roberts B. C. Hobbs H. Sidahmed A. Hurst J. H. Silliker S. T. Iaria B. Simonsen M. Ingram H. J. Sinell M. Kalember-Radosavljevic J. Takâcs I. Kashoulis M. van Schothorst MICROBIAL ECOLOGY OF FOODS VOLUME I Factors Affecting Life and Death of Microorganisms by The International Commission on Microbiological Specifications for Foods Editorial Committee J. H. Silliker (Chairman), R. P. Elliott (Editorial Coordinator) A. C. Baird-Parker, F. L. Bryan, J. H. B. Christian, D. S. Clark J. C. Olson, Jr., T. A. Roberts 1980 ACADEMIC PRESS A Subsidiary of Harcourt Brace Jovanovich, Publishers New York London Toronto Sydney San Francisco COPYRIGHT © 1980, BY ACADEMIC PRESS, INC. ALL RIGHTS RESERVED. NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS, ELECTRONIC OR MECHANICAL, INCLUDING PHOTOCOPY, RECORDING, OR ANY INFORMATION STORAGE AND RETRIEVAL SYSTEM, WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER. ACADEMIC PRESS, INC. Ill Fifth Avenue, New York, New York 10003 United Kingdom Edition published by ACADEMIC PRESS, INC. (LONDON) LTD. 24/28 Oval Road, London NW1 7DX Library of Congress Cataloging in Publication Data International Commission on Microbiological Speci- fications for Foods. Factors affecting growth and death in micro- organisms. (Microbial ecology of foods ; v. 1) Includes index. 1. Food—Microbiology. 2. Micro-organisms— Physiology. 3. Food—Preservation. I. Title. II. Title; Microorganisms in foods 3. III. Series. [DNLM: 1. Food microbiology. 2. Ecology. QW85 I61mb] QR115.M45 vol.1 576M63s [664\028] 80-10521 ISBN 0-12-363501-2 (cloth) ISBN 0-12-363521-7 (paper) PRINTED IN THE UNITED STATES OF AMERICA 82 83 9 8 7 6 5 4 32 Dedicated to MAURICE INGRAM 1912-1977 Founder of the ICMSF DISTINGUISHED SCIENTIST, WARM FRIEND This page intentionally left blank Contents Preface xi Acknowledgments xiii Contents of Volume II xv 1 Temperature I. Introduction 1 II. Effect of Chilling (Cooling, Refrigeration) 6 III. Effect of Freezing 11 IV. Effect of High Temperatures 16 V. Use of Temperature to Control Microorganisms in Foods 27 VI. Summary 37 2 Ultraviolet Irradiation I. Introduction 38 II. Effects of Ultraviolet Light on Microorganisms 40 III. Use of Ultraviolet Light in the Treatment of Food 41 IV. Combination Effects and Interactions 45 3 Ionizing Irradiation I. Introduction 46 II. Effect of Ionizing Radiations on Microorganisms 50 III. Use of Ionizing Radiations to Control Microorganisms in Foods 61 IV. Combination Effects and Interactions 67 vii viii Contents 4 Reduced Water Activity I. Introduction 70 II. Effects of Reduced Water Activity on Microorganisms 76 III. Use of Reduced a to Control Microorganisms in Foods 85 w IV. Interactions of a and Other Factors 90 w 5 pH and Acidity I. Introduction 92 II. Effects of pH on Microorganisms 95 III. Effects of pH on Food Spoilage Microorganisms 104 IV. Effects of pH on Pathogens 106 V. Use of pH to Control Microorganisms in Foods 110 6 Oxidation-Reduction Potential I. Introduction 112 II. Effects of Redox Potential on Microorganisms 119 ΠΙ. Use of Redox Potential to Control Microorganisms in Foods 122 IV. Combination Effects and Interactions 123 7 Organic Acids I. Introduction 126 II. Effects of Organic Acids on Microorganisms 127 III. Use of Organic Acids to Control Microorganisms in Foods 134 8 Curing Salts and Related Materials I. Introduction 136 II. Effect of Curing Salts 138 III. Controls 158 9 Antibiotics in Foods I. Introduction 160 II. Antibiotics as Food Preservatives 160 III. Antibiotics for Growth Enhancement and Disease Control in Farm Animals 163 IV. Antibiotic Residues 167 Contents ix 10 Gases as Preservatives I. Introduction 170 II. Carbon Dioxide 171 III. Sulfur Dioxide 180 IV. Ethylene Oxide 184 V. Propylene Oxide 188 VI. Ozone 189 11 Packaging I. Introduction 193 II. Packaging Materials 193 III. The Microbiology of Packaging 200 IV. Production Control 203 12 Injury and Its Effect on Survival and Recovery I. Introduction 205 II. Characteristics of Injured Microbes 206 III. Enumeration of Injured Microbes 210 IV. The Significance of Injured Microbes to Food Processing 213 V. Effects of Injury and Resuscitation on Microbiological Criteria 214 13 Interacting Factors Affecting Mixed Populations I. Introduction 215 II. Environmental Factors 215 III. Implicit Parameters (Mutual Interactions in Mixed Populations) 221 14 Cleaning, Disinfection, and Hygiene I. Introduction 232 II. Water 233 III. Cleaning Agents 233 IV. Disinfectants 238 V. Methods of Testing 239 VI. Sanitation of Food-Processing Plants 244 VII. Sanitation in Food Service Establishments and Markets 248
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