Modern Food Microbiology

668 Pages·1995·19.532 MB·English

by  James M. Jay (auth.)

MODERN
FOOD
MICROBIOLOGY
Food Science Texts Series
Series Editor
Dennis R. Heldman, University of Missouri
Editorial Board
Richard W. Hartel University of Wisconsin
Hildegarde Heymann University of Missouri
Joseph H. Hotchkiss Cornell University
James M. Jay University of Nevada Las Vegas
Kenneth Lee Ohio State University
Steven 1. Mulvaney Cornell University
Merle D. Pierson Virginia Polytechnic Institute and
State University
1. Antonio Torres Oregon State University
Edmund A. Zottola University of Minnesota
James M. Jay, Modern Food Microbiology, Fifth Edition
Food Science Texts Series
Cameron Hackney, Merle D. Pierson and George J. Banwart,
Basic Food Microbiology, 3rd Edition (1997)
Dennis R. Heldman and Richard W. Hartel,
Principles of Food Processing (1997)
Hildegarde Heymann and Harry T. Lawless, Sensory Evaluation of Food (1997)
Norman G. Marriot, Essentials of Food Sanitation (1997)
Norman N. Potter and Joseph H. Hotchkiss, Food Science, 5th Edition (1995)
Romeo T. Toledo,
Fundamentals of Food Process Engineering, 3rd Edition (1997)
Vickie Vaclavik and Elizabeth W. Christian, Essentials of Food Science (1997)
Ernest R. Vieira, Elementary Food Science, Fourth Edition (1996)
MODERN
FOOD
MICROBIOLOGY
FIFTH EDITION
M.
JAMES JAY
Professor Emeritus, Wayne State University
Adjunct Professor, University of Nevada Las Vegas
A Chapman & Hall Food Science Book
N
An Aspen Publication®
Aspen Publishers, Inc.
Gaithersburg, Maryland
1998
The author has made every effort to ensure the accuracy of the information herein. However, appropriate information sources
should be consulted, especially for new or unfamiliar procedures. It is the responsibility of every practitioner to evaluate the
appropriateness of a particular opinion in the context of actual clinical situations and with due considerations to new develop
ments. The author, editors, and the publisher cannot be held responsible for any typographical or other errors found in this book.
Aspen Publishers, Inc., is not affiliated with the American Society of Parenteral and Enteral Nutrition.
Library of Congress CataIoging-in-Publication Data
Jay, James M. (James Monroe)
Modem food microbiology/James M. Jay-5th ed.
p. cm.
Includes bibliographical references and index.
ISBN-13: 978-1-4615-7478-1 e-ISBN-13: 978-1-4615-7476-7
DOl: 10.1007/978-1-4615-7476-7
I. Food Microbiology. I. Title.
QRI15.J3 1992
576'. 163-dc20
96-10916
CIP
Copyright © 1996, 1998 by Aspen Publishers, Inc.
All rights reserved.
Softcover reprint of the hardcover I st edition 1998
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Library of Congress Catalog Card Number: 96-10916
2 3 4 5
Contents
Preface xix
Part I Historical Background
1 HISTORY OF MICROORGANISMS IN FOOD 3
Historical developments 5
Food preservation 5
Food spoilage 7
Food poisoning 7
Food legislation 9
Part II Habitats, Taxonomy, and Growth Parameters
2 TAXONOMY, ROLE, AND SIGNIFICANCE OF
MICROORGANISMS IN FOODS 13
Bacterial taxonomy 14
rRNA analyses 15
Analysis of DNA 15
Primary sources of microorganisms found in foods 17
Synopsis of common foodborne bacteria 19
Synopsis of common genera of foodborne molds 26
Synopsis of common genera of foodborne yeasts 31
3 INTRINSIC AND EXTRINSIC PARAMETERS OF FOODS
THAT AFFECT MICROBIAL GROWTH 38
Intrinsic parameters 38
pH 38
pH effects 41
Moisture content 44
Effect of low a 45
w
Oxidation-reduction potential 48
Eh effects 49
Nutrient content 50
Antimicrobial constituents 51
v
vi Modern Food Microbiology
Lactoperoxidase system 51
Biological structure 52
Extrinsic parameters 52
Temperature of storage 53
Relative humidity of environment 54
Presence and concentration of gases in environment 55
Effect of CO and O 55
2 2
Presence and activities of other microorganisms 58
General microbial interference 59
Lactic antagonism 59
Combined intrinsic and extrinsic parameters:
The hurdle concept 61
Part III Microorganisms in Foods
4 FRESH MEATS AND POULTRY 69
Biochemical events that lead to rigor mortis 69
The biota of meats and poultry 70
Incidence and prevalence of microorganisms in fresh red meats 71
Soy-extended ground meats 74
Mechanically deboned meat, poultry, and fish 75
Hot-boned meats 76
Effect of electrical stimulation 77
Organ and variety meats 77
Microbial spoilage of fresh red meats 78
Mechanism 82
Spoilage of fresh livers 86
Incidence/prevalence of microorganisms in fresh poultry 88
Microbial spoilage of poultry 89
Carcass sanitizing/washing 91
5 PROCESSED MEATS AND POULTRY 97
Modified-atmosphere-packaged and vacuum-packaged meats 97
Vacuum packaging and CO effects 98
2
Spoilage of MAP and vacuum-packaged meats 101
Volatile components of vacuum-packaged meats
and poultry 103
Sausages, bacon, bologna, and related meat products 105
Spoilage 106
Bacon and cured hams 109
Fermented meat products 110
6 SEAFOODS 118
Microbiological quality of various fresh and frozen products 118
Fermented fish products 121
Spoilage of fish and shellfish 122
Fish 122
Shellfish 126
Contents vii
Crustaceans 126
Mollusks 127
7 FERMENTATION AND FERMENTED DAIRY
PRODUCTS 131
Fermentation 131
Background 131
Defined and characterized 132
The lactic acid bacteria 132
Metabolic pathway and molar growth yields 136
Dairy Products 137
Milk biota 137
Starter cultures, products 138
Cheeses 141
Apparent health benefits of fermented foods 143
Lactose intolerance 143
Cholesterol 144
Anticancer effects 145
Diseases caused by lactic acid bacteria 145
8 FRESH AND FERMENTED FRUIT AND VEGETABLE
PRODUCTS 149
Fresh and frozen vegetables 149
Spoilage 151
Bacterial agents 153
Bacterial soft rot 153
Other bacterial spoilage conditions 154
Fungal agents 154
Gray mold rot 155
Sour rot (oospora rot, watery soft rot) 155
Rhizopus soft rot 156
Phytophora rot 157
Anthracnose 158
Spoilage of fruits 159
Fermented Products 161
Breads 161
Olives, pickles, and sauerkraut 161
Beer, ale, wines, cider, and whiskeys 164
Miscellaneous fermented products 168
9 MISCELLANEOUS FOOD PRODUCTS 177
Delicatessen and related foods 177
Eggs 180
Mayonnaise and salad dressings 181
Cereals, flour, and dough products 182
Bakery products 183
Frozen meat pies 183
Sugars, candies, and spices 183
Nutmeats 184
Modern Food Microbiology
VIII
Dehydrated foods 184
Enteral nutrient solutions (medical foods) 185
Single-cell protein 186
Rationale for SCP production 186
Organisms and fermentation substrates 187
SCP products 188
The nutrition and safety of SCP 189
Part IV Determining Microorganisms and/or
Their Products in Foods
10 CULTURE, MICROSCOPIC, AND
SAMPLING METHODS 195
Conventional SPC 196
Homogenization of food samples 196
The spiral plater 197
Membrane filters 198
Direct epifiuorescent filter technique 199
Microcolony-DEFT 199
Hydrophobic grid membrane filter 200
Microscope colony counts 201
Agar droplets 201
Dry films 201
Most probable numbers 202
Dye reduction 202
Roll tubes 203
Direct microscopic count 203
Howard mold count 204
Microbiological examination of surfaces 204
Swab/swab-rinse methods 205
Contact plate 205
Agar syringe/"agar sausage" methods 206
Other surface methods 206
Direct surface 206
Sticky film 207
Swab/agar slant 207
Ultrasonic devices 207
Spray gun 207
Metabolically injured organisms 207
Recovery/repair 209
Mechanism 211
Viable but nonculturable organisms 211
11 PHYSICAL, CHEMICAL, MOLECULAR, AND
IMMUNOLOGIC METHODS 219
Physical Methods 219
Impedance and related 219
Microcalorimetry 223
Contents ;x
Flow cytometry 223
Chemical methods 224
Thermostable nuclease 224
Limulus lysate for endotoxins 226
Adenosine-triphosphate measurement 227
Radiometry 229
Fluorogenic and chromogenic substrates 230
Lux gene luminescence 231
Methods for characterizing and fingerprinting
foodborne organisms 232
Serotyping 233
Bacteriophage typing 234
Nucleic acid (DNA) probes 235
DNA amplification (polymerase chain reaction) 236
Multilocus enzyme electrophoresis typing 237
Restriction enzyme analysis 238
Random amplification of polymorphic DNA 238
Pulsed field gel electrophoresis 239
Restriction fragment length polymorphism 239
Ribotyping 240
Immunologic methods 240
Fluorescent antibody 240
Enrichment serology 241
Salmonella 1-2 test 241
Radioimmunoassay 242
ELISA 242
Salmonellae 243
S. aureus and its enterotoxins 244
Molds and mycotoxins 244
Botulinal Toxins 245
E. coli enterotoxins 245
Gel diffusion 245
Hemagglutination 247
12 BIOASSAY AND RELATED METHODS 257
Whole-Animal Assays 257
Mouse lethality 257
Suckling (infant) mouse 259
Rabbit and mouse diarrhea 260
Monkey feeding 260
Kitten (cat) test 261
Rabbit and guinea pig skin tests 261
Sereny and Anton tests 261
Animal models requiring surgical procedures 262
Ligated loop techniques 262
The RITARD model 263
Cell culture systems 264
Human mucosal cells 264
Human fetal intestine 264
x Modern Food Microbiology
Human ileal and intestinal cells 264
Guinea pig intestinal cells 266
HeLa cells 266
Chinese hamster ovary cells 267
Vero cells 267
Y -1 adrenal cell assay 267
Other assays 268
Part V Food Preservation and Some Properties
of Psychrotrophs, Thermophiles, and
Radiation-Resistant Bacteria
13 FOOD PRESERVATION WITH CHEMICALS 273
Benzoic acid and the parabens 273
Sorbic acid 275
The propionates 277
Sulfur dioxide and sulfites 277
Nitrites and nitrates 279
Organisms affected 280
The Perigo factor 280
Interaction with cure ingredients and other factors 281
Nitrosamines 281
Nitrite-sorbate and other nitrite combinations 282
Mode of action 283
Summary of nitrite effects 284
N aCl and sugars 285
Indirect antimicrobials 286
Antioxidants 286
Flavoring agents 287
Spices and essential oils 288
Medium-chain fatty acids and esters 289
Acetic and lactic acids 290
Antibiotics 290
Nisin 291
Natamycin 293
Tetracyclines 294
Subtilin 294
Tylosin 294
Antifungal agents for fruits 295
Ethylene and propylene oxides 295
Miscellaneous chemical preservatives 297
14 RADIATION PRESERVATION OF FOODS AND
NATURE OF MICROBIAL RADIATION RESISTANCE 304
Characteristics of radiations of interest in food preservation 306
Ultraviolet light 306
Beta rays 306
Gamma rays 306