Microbiological Analysis of Foods and Food Processing Environments

602 Pages·2021·7.965 MB·English

by  Osman Erkmen

Microbiological Analysis of
Foods and Food Processing
Environments
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Microbiological Analysis of
Foods and Food Processing
Environments
Osman Erkmen
Department of Food Engineering, Faculty of Engineering,
University of Gaziantep, Gaziantep, Turkey
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Contents
Aboutthe author.................................................................................................................................xiii
Preface.................................................................................................................................................xv
Acknowledgments.............................................................................................................................xvii
Laboratory rules..................................................................................................................................xix
Section I General food microbiology analyzing practices
PRACTICE 1 Sampling and sample preparation techniques....................................3
1.1 Introduction................................................................................................................3
1.2 Sampling plan.............................................................................................................3
1.3 Sampling.....................................................................................................................5
1.4 Sample transport and storage...................................................................................10
1.5 Sample preparationand dilutions............................................................................10
PRACTICE 2 Plate count techniques.......................................................................13
2.1 Introduction..............................................................................................................13
2.2 Plate count techniques..............................................................................................14
2.3 Interpretation of results............................................................................................18
PRACTICE 3 Direct microscopic count techniques................................................19
3.1 Introduction..............................................................................................................19
3.2 Breed count technique..............................................................................................20
3.3 Membranefilter technique.......................................................................................23
3.4 Microbial count using counting slide......................................................................24
3.5 Howard mold count technique.................................................................................26
3.6 Interpretation of results............................................................................................30
PRACTICE 4 Most probable number technique......................................................31
4.1 Introduction..............................................................................................................31
4.2 Most probable number count...................................................................................31
4.3 Interpretation of results............................................................................................36
PRACTICE 5 Membrane filter techniques...............................................................39
5.1 Introduction..............................................................................................................39
5.2 Microbial count........................................................................................................39
5.3 Interpretation of results............................................................................................40
PRACTICE 6 Yeasts and molds counting techniques.............................................43
6.1 Introduction..............................................................................................................43
6.2 Fungal classification.................................................................................................45
v
vi Contents
6.3 Plate count techniques..............................................................................................46
6.4 Isolationand identificationtechniques for yeasts and molds.................................48
PRACTICE 7 Sanitation detection techniques in food processing plants.............53
7.1 Introduction..............................................................................................................53
7.2 Monitoring microorganisms infood plant...............................................................54
7.3 Determination of sanitationand hygienic conditions infood processing plant.....55
7.4 Interpretation ofresults............................................................................................61
Section II Counting of important microbial groups
from food products
PRACTICE 8 Injured microorganisms and viable but nonculturable cells............65
8.1 Introduction..............................................................................................................65
8.2 Repairing andcountingtechniques..........................................................................66
8.3 Heat injuring ofmicroorganisms and their count...................................................70
8.4 Fluorescent microscopic techniques todetect viable butnonculturable bacteria...70
8.5 Interpretation ofresults............................................................................................71
PRACTICE 9 Counting of cold-tolerant microorganisms........................................73
9.1 Introduction..............................................................................................................73
9.2 Countingof cold-tolerant bacteria...........................................................................74
9.3 Interpretation ofresults............................................................................................75
PRACTICE 10Counting of mesophilic and thermophilic sporeformers...................77
10.1 Introduction..............................................................................................................77
10.2 Mesophilic aerobic sporeformers.............................................................................77
10.3 Mesophilic anaerobicsporeformers.........................................................................80
10.4 Thermophilic aerobic flat sour sporeformers..........................................................82
10.5 Thermophilic aerobic Alicyclobacillus acidoterrestris...........................................84
10.6 Thermophilic anaerobicsporeformers.....................................................................86
10.7 Thermophilic anaerobicsulfidespoilage sporeformers..........................................87
10.8 Interpretation ofresults............................................................................................88
PRACTICE 11Counting of halophilic, osmophilic, and xerophilic
microorganisms...................................................................................91
11.1 Introduction..............................................................................................................91
11.2 Halophilicmicroorganisms......................................................................................91
11.3 Osmophilic microorganisms....................................................................................94
11.4 Xerophilicmolds......................................................................................................96
11.5 Interpretation ofresults............................................................................................97
Contents vii
PRACTICE 12Counting of thermoduric microorganisms..........................................99
12.1 Introduction..............................................................................................................99
12.2 Heat resistant molds...............................................................................................100
12.3 Counting of thermoduric bacteria..........................................................................101
12.4 Interpretation of results..........................................................................................102
Section III Isolation and counting of indicator
and pathogenic microorganisms
PRACTICE 13Isolation and counting of coliforms and Escherichia coli..............105
13.1 Introduction............................................................................................................105
13.2 Indicator microorganisms.......................................................................................106
13.3 Counting of coliforms, fecal coliform, and E. coli...............................................108
13.4 Identification techniques........................................................................................116
13.5 Diarrheagenic E. coli..............................................................................................128
13.6 Identification of E. coli..........................................................................................132
PRACTICE 14Isolation and counting of Enterococcus..........................................141
14.1 Introduction............................................................................................................141
14.2 Isolation andcountingtechniques..........................................................................141
14.3 Identification of Enterococcus...............................................................................144
PRACTICE 15Isolation and counting of Salmonella..............................................151
15.1 Introduction............................................................................................................151
15.2 Isolation andcountingtechniques..........................................................................152
15.3 Identification of Salmonella...................................................................................162
15.4 Interpretation of results..........................................................................................167
PRACTICE 16Isolation and counting of Listeria monocytogenes.........................169
16.1 Introduction............................................................................................................169
16.2 Selective enrichment isolationand counting techniques ofL. monocytogenes....169
16.3 Identification of L. monocytogenes........................................................................173
16.4 Interpretation of results..........................................................................................177
PRACTICE 17Isolation and counting of Campylobacter jejuni.............................181
17.1 Introduction............................................................................................................181
17.2 Isolation andcountingtechniques..........................................................................182
17.3 Preliminary identification of Campylobacter jejuni..............................................185
17.4 Identification of Campylobacter jejuni..................................................................185
17.5 Stock culturemaintenance.....................................................................................189
17.6 Interpretation of results..........................................................................................191
viii Contents
PRACTICE 18Isolation and counting of Yersinia enterocolitica...........................193
18.1 Introduction............................................................................................................193
18.2 Isolationand counting techniques..........................................................................194
18.3 Identification ofYersinia enterocolitica................................................................197
18.4 Interpretation ofresults..........................................................................................202
PRACTICE 19Isolation and counting of Bacillus cereus.......................................205
19.1 Introduction............................................................................................................205
19.2 Isolationand counting techniques..........................................................................206
19.3 Identification ofBacilluscereus............................................................................208
19.4 Interpreting results..................................................................................................216
PRACTICE 20Isolation and counting of Clostridium perfringens..........................217
20.1 Introduction............................................................................................................217
20.2 Isolationand counting techniques..........................................................................218
20.3 Identification ofClostridium perfringens..............................................................221
20.4 Interpretation ofresults..........................................................................................227
PRACTICE 21Isolation and counting of Staphylococcus aureus..........................229
21.1 Introduction............................................................................................................229
21.2 Isolationand counting techniques..........................................................................230
21.3 Identification ofStaphylococcusaureus................................................................233
21.4 Interpretation ofresults..........................................................................................239
PRACTICE 22Isolation of Clostridium botulinum...................................................243
22.1 Introduction............................................................................................................243
22.2 IsolationofClostridium botulinum........................................................................244
22.3 Identification ofClostridium botulinum................................................................246
22.4 Interpretation ofresults..........................................................................................250
PRACTICE 23Isolation and counting of Vibrio.......................................................253
23.1 Introduction............................................................................................................253
23.2 Isolationand counting techniques ofVibrio cholerae..........................................254
23.3 Identification ofVibrio cholerae...........................................................................257
23.4 Isolationand counting of Vibrio parahaemolyticus..............................................262
23.5 Isolationand counting of Vibrio vulnificus...........................................................266
23.6 Identification ofVibrio species by foodomics techniques....................................268
23.7 Interpretation ofresults..........................................................................................268
PRACTICE 24Isolation and counting of Shigella dysenteriae..............................269
24.1 Introduction............................................................................................................269
24.2 Isolationand counting techniques..........................................................................269
24.3 Identification ofShigelladysenteriae....................................................................271
24.4 Interpretation ofresults..........................................................................................275
Contents ix
PRACTICE 25Isolation and counting of Brucella...................................................277
25.1 Introduction............................................................................................................277
25.2 Isolation andcountingtechniques..........................................................................277
25.3 Identification of Brucella.......................................................................................280
25.4 Interpretation of results..........................................................................................284
PRACTICE 26Isolation and counting of Aeromonas hydrophila............................285
26.1 Introduction............................................................................................................285
26.2 Isolation andcountingtechniques..........................................................................286
26.3 Identification of Aeromonas hydrophila................................................................287
26.4 Interpretation..........................................................................................................290
PRACTICE 27Isolation and counting of Plesiomonas shigelloides......................291
27.1 Introduction............................................................................................................291
27.2 Isolation andcountingtechniques..........................................................................291
27.3 Identification of Plesiomonas shigelloides............................................................293
27.4 Interpretation of results..........................................................................................296
Section IV Detection of toxigenic fungi, viruses, and parasites
PRACTICE 28Isolation and counting of toxigenic fungi........................................301
28.1 Introduction............................................................................................................301
28.2 Types ofmycotoxins..............................................................................................301
28.3 Isolation andcountingoftoxigenic molds............................................................302
28.4 Identification of molds...........................................................................................303
28.5 Interpretation of results..........................................................................................304
28.6 Identification of mushrooms..................................................................................304
PRACTICE 29Isolation and typing techniques of foodborne and
waterborne viruses...........................................................................307
29.1 Introduction............................................................................................................307
29.2 Isolation offoodborne viruses...............................................................................308
29.3 Bacteriophage isolation andtyping.......................................................................311
29.4 Identification of bacteriophage byfoodomics.......................................................317
29.5 Interpretation of results..........................................................................................317
PRACTICE 30Detection of foodborne and waterborne parasites..........................319
30.1 Introduction............................................................................................................319
30.2 Techniques ofexamination andidentification......................................................319
30.3 Interpretation of results..........................................................................................323