The Microbiological Quality of Food: Foodborne Spoilers

350 Pages·2016·4.337 MB·English

by  Antonio Bevilacqua (Editor), Maria Rosaria Corbo (Editor), Milena Sinigaglia (Editor)

The Microbiological Quality of Food
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The Microbiological
Quality of Food
Foodborne Spoilers
Edited by
Antonio Bevilacqua, Maria Rosaria Corbo
and Milena Sinigaglia
Department ofthe Science of Agriculture
Food and Environment (SAFE)
University of Foggia
Foggia,Italy
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Contents
ListofContributors xiii
WoodheadPublishingSeriesinFoodScience,TechnologyandNutrition xv
FoodSpoilage:ANewThreat? xxxvii
1. Microbial Spoilage of Foods: Fundamentals
LeonardoPetruzzi,MariaRosariaCorbo,MilenaSinigagliaand
AntonioBevilacqua
1.1 Introduction 1
1.2 MicrobialFoodSpoilage:Overview 2
1.3 FactorsAffectingMicrobialSpoilage 3
1.3.1 FoodStructure 3
1.3.2 FoodComposition 3
1.3.3 WaterActivity 4
1.3.4 pH 5
1.3.5 Temperature 6
1.3.6 GaseousConditions 7
1.3.7 InteractionPhenomena 7
1.4 MajorMicroorganismsInvolvedinFoodSpoilage 8
1.4.1 Bacteria 8
1.4.2 Yeasts 10
1.4.3 Molds 11
1.5 DetectionandQuantificationofFood-Spoilage
Microorganisms 11
1.5.1 ClassicalandInnovativeMethods 11
1.5.2 MicrobialMetabolitesasSpoilageIndicators 12
1.5.3 LimitsandPerspectivesofDetection/Quantification
Methods 13
1.5.4 StatisticalToolsandPredictiveMicrobiology 13
1.6 PreventingMicrobiologicalSpoilageofFoods 14
1.6.1 TraditionalApproaches 14
1.6.2 AlternativeApproaches 16
References 19
v
vi Contents
Part I
The Spoilers
2. Pseudomonas and Related Genera
NadiaAndreaAndreaniandLucaFasolato
2.1 IntroductiontoPseudomonas:HistoricalCues
andSignificanceoftheGenus 25
2.2 IdentificationandTrackingMethodsofFoodborne
Pseudomonads:FromClassicalMicrobiologyToward-Omics 26
2.3 GenusPseudomonas:CharacteristicsandEcology 28
2.3.1 PseudomonasfluorescensGroup 29
2.4 SpoilagePotentialofthePseudomonasStrains:
AFocusonthePseudomonasfluorescensGroup 31
2.4.1 PigmentProduction 33
2.4.2 EnzymeProduction 35
2.4.3 OtherTypesofSpoilage 37
2.5 RelatedGenera:XanthomonasandShewanella 40
2.5.1 Shewanellaspp. 41
2.5.2 SpoilagePotentialofShewanellaspp. 42
2.5.3 Xanthomonasspp. 44
2.5.4 SpoilagePotentialofXanthomonasspp. 48
2.6 ConclusionandFuturePerspectives:BiofilmFormation
andControlofSpoilageDefects 49
Acknowledgments 50
References 50
3. Specific Spoilage Organisms (SSOs) in Fish
IoannisS.BoziarisandFoteiniF.Parlapani
3.1 Introduction 61
3.2 FishMicrobiota 62
3.2.1 InitialMicrobiota 62
3.2.2 SpoilageMicrobiota 63
3.3 TheSSOConcept 63
3.4 FactorsAffectingtheSelectionofSSOs 70
3.4.1 FishOriginationandStorageConditions 70
3.4.2 EffectofPreservationHurdles 71
3.4.3 SubstrateCompositionandMicrobialInteraction 72
3.5 MetabolismofSpoilageMicroorganismsandSSOs 72
3.6 DeterminationofSpoilageMicrobiotaandSSOs 81
3.6.1 IdentificationofSpoilageMicroorganisms 82
3.6.2 EnumerationofSpoilageMicroorganisms 83
3.7 RelationofSSOstoFishFreshnessandShelfLifeAssessment 85
3.8 EphemeralSpoilageOrganisms 87
3.9 FutureTrends 88
References 89
Contents vii
4. Spore-Forming Bacteria
FabienneRemize
4.1 IntroductionandCurrentTaxonomy 99
4.2 DiversityofSpore-Formers 100
4.2.1 Spore-Formation,Resistance,andRecovery 100
4.2.2 PhenotypicTraitsofSpecies 102
4.2.3 Intra-SpeciesandOtherSourcesofVariability 104
4.3 EcologyofSpore-FormingBacteria 106
4.3.1 OrigininFood 106
4.3.2 PersistenceonProcessingLines 107
4.3.3 Inactivation 108
4.4 FoodSpoilage 108
4.4.1 RefrigeratedFood 108
4.4.2 CannedFood 109
4.4.3 Cheeses 110
4.4.4 Bread 110
4.4.5 DryIngredients 110
4.5 MethodstoTrackSpore-FormingBacteria 111
4.5.1 CulturalMethods 111
4.5.2 QualitativeMethods 111
4.5.3 QuantitativeMethods 112
4.6 FutureTrends 112
References 113
5. Yeasts
MariannePerricone,MariangelaGallo,MariaRosariaCorbo,
MilenaSinigagliaandAntonioBevilacqua
5.1 Introduction 121
5.2 YeastsSpoilage 123
5.3 EvidencesofYeastsSpoilage 124
5.3.1 GasProduction 124
5.3.2 VisibleSymptomsofYeastSpoilage 125
5.3.3 Off-FlavorsandOff-Odors 125
5.4 EcologyofYeastsandStressFactorsinFoods 126
5.4.1 Nutrients 127
5.4.2 WaterActivity 127
5.4.3 Temperature 127
5.4.4 Oxygen 128
5.4.5 AcidityandpH 128
5.5 PreservationofFoodsbySpoilage 128
5.5.1 HeatInactivation 129
5.5.2 AlternativeandNovelTechnologies 129
5.5.3 ChemicalInhibition 130
References 130
viii Contents
6. Molds
ChiomaNwakanmaandMarianUnachukwu
6.1 IntroductiontoMolds 133
6.2 DescriptionofMolds 133
6.2.1 Oospores 134
6.2.2 Zygospores 134
6.2.3 Ascospores 135
6.2.4 Basidiospore 135
6.2.5 Conidia 136
6.3 TypesofMold 136
6.3.1 Oomycetes 137
6.3.2 Zygomycetes 137
6.3.3 Ascomycetes 137
6.3.4 Basidiomycetes 137
6.3.5 SomeMold-LikeOrganisms 138
6.4 EnvironmentalOccurrence 139
6.4.1 DeadPlantMaterialsThatSupporttheGrowth
ofMolds 140
6.5 ImportanceofMolds—Human-MadeHabitats 143
6.5.1 OtherProducts 144
6.6 RiskAssociatedWithMolds 145
6.7 HealthEffectsofMold 146
6.7.1 MoldMycotoxinsandHealthEffects 147
6.7.2 MoldySmell 147
6.7.3 Biocides 148
FurtherReading 148
Part II
A Focus on Food Spoilage
7. Spoilage of Milk and Dairy Products
MichaelLuandNamSunWang
7.1 Introduction 151
7.2 MilkComposition 151
7.2.1 Fat 152
7.2.2 Carbohydrates 152
7.2.3 Proteins 152
7.2.4 Minerals 153
7.3 SpoilageCharacteristics 153
7.3.1 WhatIsMilkSpoilage? 153
7.3.2 CausesofSpoilage 154
7.3.3 EventsofMicroorganismSpoilage 154
7.4 TypesofSpoilageMicroorganismsinMilkand
OtherDairyProducts 155
7.4.1 RawMilk 155
Contents ix
7.4.2 ProcessedMilk 157
7.4.3 Cheese 158
7.4.4 OtherDairyProducts 159
7.5 PathogenicMicroorganismsandTheirSignificance
inPublicHealth 161
7.6 MilkProcessingandPreventionofSpoilage 163
7.6.1 MilkCollection 163
7.6.2 StorageofRawMilk 164
7.6.3 HeatTreatmentDuringProcessingandPasteurization 164
7.6.4 OtherMilkPreventionMethods 165
7.6.5 IndustryStandardMilk 165
7.7 LightandSpoilage 167
7.7.1 Light 167
7.7.2 VitaminLoss 167
7.7.3 ProteinDeterioration 168
7.7.4 LipidDeterioration 168
7.7.5 MethodsofProtectionFromLightDegradation 168
7.7.6 ChallengestoImplementation 170
7.7.7 LightSource 170
7.8 MilkSpoilageDetectionMethods 171
7.9 FutureTrends/Conclusion 172
References 173
8. Spoilage of Meat and Fish
GiuseppeComi
8.1 Introduction 179
8.2 InteractionsBetweenMeatandFishSpoiling
Microorganisms 180
8.3 ParametersDeterminingMeatandFishSpoilage 182
8.3.1 IntrinsicParameters 182
8.3.2 ExtrinsicParameters 183
8.3.3 ImplicitParameters 183
8.4 MeatandMeatProductSpoilingMicroorganisms 184
8.4.1 MetabolomicsofSpoilage(Off-Odorand
Off-Flavor) 190
8.4.2 SlimeandGasFormation 194
8.4.3 Discoloration 195
8.5 FishandFishProductSpoilingMicroorganisms 195
8.5.1 MetabolomicsofSpoilage(Off-Odorand
Off-Flavor) 198
8.5.2 SlimeandGasFormation 202
8.5.3 Discoloration 203
8.6 Conclusion 203
References 203