The microbiological safety and quality of food PDF
Preview The microbiological safety and quality of food
The Microbiological Safety and Quality of Food Volume I Edited by Barbara M. Lund, MPHARM, PHD, FIFST Visiting Scientist Formerly, Head of Microbiological Food Safety and Spoilage Group Institute of Food Research Norwich Research Park Norwich, United Kingdom Tony C. Baird-Parker, OBE, PHD Formerly, Head of Microbiology Unilever Research Sharnbrook, Bedford, United Kingdom Grahame W. Gould, MSc, PHD Visiting Professor of Microbiology Department of Food Science University of Leeds Formerly, Senior Microbiologist Unilever Research Sharnbrook, Bedford, United Kingdom Aspen Publishers, Inc. Gaithersburg, Maryland 2000 The Microbiological Safety and Quality of Food Volume II Edited by Barbara M. Lund, MPHARM, PHD, FIFST Visiting Scientist Formerly, Head of Microbiological Food Safety and Spoilage Group Institute of Food Research Norwich Research Park Norwich, United Kingdom Tony C. Baird-Parker, OBE, PHD Formerly, Head of Microbiology Unilever Research Sharnbrook, Bedford, United Kingdom Grahame W. Gould, MSc, PHD Visiting Professor of Microbiology Department of Food Science University of Leeds Formerly, Senior Microbiologist Unilever Research Sharnbrook, Bedford, United Kingdom Aspen Publishers, Inc. Gaithersburg, Maryland 2000 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 responsibil- ity of every practitioner to evaluate the appropriateness of a particular opinion in the context of actual clinical situations and with due considerations to new developments. The author, editors, and the pub- lisher 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 Cataloging-in-Publication Data The microbiological safety and quality of food/edited by Barbara M. Lund, A.C. (Tony) Baird-Parker, Grahame W. Gould. p. cm. ISBN 0-8342-1323-0 1. Food—Microbiology. 2. Food—Safety measures. I. Lund, Barbara M. II. Baird-Parker, A.C. III. Gould, G.W. (Grahame Warwick) QR115.M466 1999 664'.0Ol'579—dc21 99-14425 CIP Copyright © 2000 by Aspen Publishers, Inc. A Walters Kluwer Company • www.aspenpublishers.com All rights reserved. Aspen Publishers, Inc., grants permission for photocopying for limited personal or internal use. This consent does not extend to other kinds of copying, such as copying for general distribution, for advertising or promotional purposes, for creating new collective works, or for resale. For information, address Aspen Publishers, Inc., Permissions Department, 200 Orchard Ridge Drive, Suite 200, Gaithersburg, Maryland 20878. Orders: (800) 638-8437 Customer Service: (800) 234-1660 About Aspen Publishers • For more than 35 years, Aspen has been a leading professional publisher in a variety of disciplines. Aspen's vast information resources are available in both print and electronic formats. We are committed to providing the highest quality information available in the most appro- priate format for our customers. Visit Aspen's Internet site for more information resources, directo- ries, articles, and a searchable version of Aspen's full catalog, including the most recent publications. www.aspenpublishers.com Aspen Publishers, Inc. • The hallmark of quality in publishing Member of the worldwide Wolters Kluwer group. Editorial Services: Ruth Bloom Library of Congress Catalog Card Number: 99-14425 ISBN: 0-8342-1323-0 Printed in the United States of America 1 2 3 45 Contributors Carlos Abeyta, Jr., BS Frank F. Busta, PhD Martin B. Cole, PhD Research Microbiologist Professor Emeritus Group Director Seafood Products Research Center Emeritus Head, Department of Preservation and Microbiology US Food and Drug Administration Food Science and Nutrition Nabisco Bothell, Washington University of Minnesota East Hanover, New Jersey St. Paul, Minnesota John W. Austin, PhD Senior Science Advisor J. Gerald Collee, CBE, MD, FRSE Bureau of Microbial Hazards Department of Science and Professor Emeritus, Medical Health Protection Branch Technology Projects Microbiology Health Canada. Institute of Food Technologists University Medical School Sir Frederick Banting Research Chicago, Illinois Edinburgh, UK Center Ottawa, Ontario, Canada Frederic Carlin, PhD Jean-Louis Cordier, PhD Institut National de Ia Recherche Head Tony C. Baird-Parker, OBE, PhD Agronomique Industrial Hygiene Group Formerly, Head of Microbiology Unite de Technologic des Produits Quality and Safety Assurance Unilever Research Vegetaux Department Sharnbrook, Bedford, UK Avignon, France Nestle Research Centre Lausanne Lausanne, Switzerland Jozsef Baranyi, PhD E. Owen Caul, PhD, FIBMS, Food Safety Microbiology Section FRC Path Jean- Yves D'Aoust, PhD Department of Microbiology Consultant Virologist Health Canada Institute of Food Research Regional Virus Laboratory Health Protection Branch Norwich, UK Public Health Laboratory Sir Frederick Banting Research Formerly, Institute of Food Kingsdown, Bristol, UK Centre Research — Reading Laboratory Ottawa, Ontario, Canada Reading, UK Thomas Cheasty, BSc Clinical Scientist Trygve Eklund, MSc, PhD, MBA Ronald G. Board, PhD, DSc Laboratory of Enteric Pathogens Director General Professor Emeritus Central Public Health Laboratory National Institute of University of Bath London, UK Occupational Health Bath, UK Oslo, Norway John H.B. Christian, PhD Martyn H. Brown, PhD Honorary Fellow Microbiology Unit Food Science Australia Unilever Research North Ryde, Australia Bedford, Bedfordshire, UK Jeffrey M. Farber, PhD Rod A. Herbert, PhD, FRSE Jean-Louis Jouve, PhD Head Professor Principal Administrator Microbiology Research Division Department of Biological Sciences Directorate General XXIV Bureau of Microbial Hazards University of Dundee Brussels, Belgium Food Directorate Dundee, Scotland, UK Health Canada Charles A. Kaysner, MS, Sir Frederick Banting Research Walter E. Hill, PhD SM(AAM) Centre Research Geneticist Research Microbiologist Ottawa, Ontario, Canada Seafood Products Research Center Seafood Products Research Center US Food and Drug Administration US Food and Drug Administration Jozsef Farkas, PhD DSc, CMHA Affiliate Associate Professor Bothell, Washington 7 Professor of Food Science Department of Microbiology and Department of Refrigeration and Pathobiology Pieter M. Klapwijk, PhD Livestock Products' Technology University of Washington Head of Laboratories University of Horticulture and Bothell, Washington Van den Bergh Nederland Food Industry Unilever Budapest, Hungary Paul D. Hofman, BSc Oss, The Netherlands Microbiology Unit Pina M. Fratamico, PhD Unilever Research WiI Koning Microbiologist Bedford, UK Unilever Research Eastern Regional Research Center Vlaardingen, The Netherlands Agricultural Research Service Roy Holbrook, BSc USDA Formerly, Unilever Research Anthony W. Kotula, PhD Wyndmoor, Pennsylvania Bedford, UK Professor in Residence Department of Animal Science Grahame W. Gould, MSc, PhD Dallas G. Hoover, PhD University of Connecticut Visiting Professor of Microbiology Professor Storrs, Connecticut Department of Food Science Department of Animal and Food Formerly, Research Leader University of Leeds Sciences Meat Science Research Laboratory Formerly, Senior Microbiologist University of Delaware Agricultural Research Service Unilever Research Newark, Delaware US Department of Agriculture Sharnbrook, Bedford, UK Hyattsville, Maryland Hans Henrik Huss, DVM, DSc Kathryn L. Kotula, PhD Lone Gram, PhD Professor Department of Animal Science Senior Researcher Department of Seafood Research University of Connecticut Department of Seafood Research Danish Institute for Fisheries Storrs, Connecticut Danish Institute for Fisheries Research Research Lyngby, Denmark Ronald G. Labbe, PhD Lyngby, Denmark Professor Basil Jarvis, PhD, FIBiol, FIFST Department of Food Science Per Einer Granum, PhD Visiting Professor Food Microbiology Laboratory Professor University of Reading University of Massachusetts Norwegian College of Veterinary Honorary Professor Amherst, Massachusetts Medicine University of Surrey Department of Pharmacology, Ross Biosciences Ltd. Keith A. Lampel, PhD Microbiology, and Food Hygiene Daubies Farm, Upton Bishop US Food and Drug Administration Oslo, Norway Ross-on-Wye, UK Washington, DC Mansel W. Griffiths, PhD Karen C. Jinneman, MS J. David Legan, PhD Professor and Chair, Dairy Research Microbiologist Group Leader, Predictive Microbiology Seafood Products Research Center Microbiology Department of Food Science US Food and Drug Administration Microbiology Department University of Guelph Bothell, Washington Nabisco Research Guelph, Ontario, Canada East Hanover, New Jersey Dr. Lothar Leistner Bernard M. Mackey, PhD Christophe Nguyen-the, PhD Former Director and Professor Department of Food Science and Institut National de Ia Recherche Institute of Microbiology, Technology Agronomique Toxicology and Histology University of Reading Technologie des Produits Federal Centre for Meat Research Whiteknights, Reading, UK Vegetaux Kulmbach, Germany Formerly, Institute of Food Avignon, France Research — Reading Laboratory Huub L.M. Lelieveld, MSc, Ing Reading, UK Linda Nicolaides, MPhil Senior Techologist Principal Food Microbiologist Unilever Research Joseph M. Madden, PhD Food Security Department Vlaardingen, The Netherlands Vice-President Natural Resources Institute Scientific Affairs University of Greenwich J. Eric Line, PhD Neogene Corporation Chatham, Kent, UK Research Microbiologist Lansing, Michigan USDA Agricultural Research M. J. Robert Nout, Dr. ir. Service Geoffrey C. Mead, PhD, FIFST Associate Professor Poultry Microbiological Safety Vestey Professor of Food Safety Food Hygiene and Microbiology Research Unit and Veterinary Public Health Group Athens, Georgia Royal Veterinary College Department of Food Technology University of London and Nutritional Sciences John Listen, PhD Potters Bar, UK Wageningen University Professor Emeritus Wageningen, The Netherlands Institute for Food Science and Martin J.M. Michels, Drs. Technology Product Safety Manager Samuel A. Palumbo, PhD University of Washington Safety and Environmental Lead Scientist Seattle, Washington Assurance Centre Microbial Food Safety Research Unilever H.O. Unit Paisan Loaharanu, PhD Rotterdam, The Netherlands Eastern Regional Research Center Head Agricultural Research Center Food Preservation Section Goran Molin, PhD USDA Joint FAO/IAEA Division of Associate Professor Wyndmoor, Pennsylvania Nuclear Techniques in Food Laboratory of Food Hygiene and Agriculture Department of Food Technology Margaret F. Patterson, PhD, FIFST International Atomic Energy Lund University Queen's University of Belfast Agency Lund, Sweden Department of Food Science (Food Vienna, Austria Microbiology) and Department J. Gareth Morris, CBE, DPhil, FRS of Agriculture for Northern Friedrich-Karl Liicke, PhD Professor Ireland Professor Institute of Biological Sciences Belfast Microbiology Laboratory University of Wales Northern Ireland, UK FB Haushalt & Ernaehrung Aberystwyth, UK Fachhochschule (University of Michael W. Peck, PhD Applied Sciences) Maurice O. Moss, ARCS, PhD, DIC Head Fulda, Germany Visiting Reader Food Safety Microbiology Section School of Biological Sciences Institute of Food Research Barbara M. Lund, MPharm, PhD, University of Surrey Norwich Research Park FIFST Guildford, UK Norwich, UK Visiting Scientist Formerly, Head of Microbiological Truls Nesbakken, PhD, DVM, Food Safety and Spoilage Group DSc Institute of Food Research Research Director Norwich Research Park Norwegian Meat Research Centre Norwich, UK Oslo, Norway Pearl I. Peterkin, PhD Anthony N. Sharpe, PhD, Michael E. Stiles, PhD Research Scientist C.Chem, FRSC(UK) Professor Microbiology Research Division Managing Director University of Alberta Bureau of Microbial Hazards Filaflex Ltd. Department of Agricultural, Food, Food Directorate Almonte, Ontario, Canada and Nutritional Science Health Canada University of Alberta Sir Frederick Banting Research Henry R. Smith, PhD Edmonton, Alberta, Canada Centre Clinical Scientist Ottawa, Ontario, Canada Laboratory of Enteric Pathogens Malcolm Stratford, PhD Central Public Health Laboratory Microbiology Unit Irving J. Pflug, PhD London, UK Unilever Research Professor Bedford, UK Food Science and Nutrition James L. Smith, PhD University of Minnesota Microbiologist Jane P. Sutherland, PhD Minneapolis, Minnesota Eastern Regional Research Center Faculty of Science, Computing, Agricultural Research Service and Engineering David M. Radcliffe, FIMLS USDA University of North London Formerly, Manager Wyndmoor, Pennsylvania London, UK Immunology Research and Formerly, Institute of Food Development Anna L. Snowdon, PhD, DIC Research-Reading Laboratory Oxoid Ltd. Independent Consultant in Reading, UK Basingstoke, Hampshire, UK Forensic Postharvest Pathology Wolfson College Michael A. Taylor, BVMS, PhD, W. (Bill) J. Reilly, MRCVS, Cambridge, UK MRCVS, CBiol, MIBiol DVSM, MREHIS Veterinary Consultant in Deputy Director Paul N. Sockett, PhD Parasitology and Ecotoxicology Scottish Centre for Infection and Division Chief Central Veterinary Laboratory Environmental Health Bureau of Infectious Diseases Veterinary Laboratories Agency Glasgow , Scotland, UK Laboratory Centre for Disease New Haw, Addlestone Control Surrey, UK Terry A. Roberts, OBE, PhD Health Canada Food Safety Consultant Ottawa, Ontario, Canada Michael Teuber, Dr.rer. nat. Formerly, Head of Microbiology Professor Institute of Food Research — Gerard N. Stelma, Jr., PhD Laboratory of Food Microbiology Reading Laboratory Chief Department of Food Science Reading, UK Microbial Exposures Research Swiss Federal Institute of Branch Technology Frank M. Rombouts, Dr. ir. Microbial and Chemical Exposure Zurich, Switzerland Professor Assessment Research Division Food Hygiene and Microbiology National Exposure Research Ewen C.D. Todd, PhD Group Laboratory Bureau of Microbial Hazards Department of Food Technology US Environmental Protection Health Protection Branch and Nutritional Sciences Agency Health Canada Wageningen University Cincinnati, Ohio Sir Frederick Banting Research Wageningen, The Netherlands Centre Norman J. Stern, PhD Ottawa, Ontario, Canada J. Clark M. Sharp, MB, ChB, DPH, Research Leader FFPHM, MRCP(Glas) USDA Agricultural Research R. Bruce Tompkin, PhD Formerly, Consultant Service Vice-President Epidemiologist Poultry Microbiological Safety Product Safety Scottish Centre for Infection and Research Unit ConAgra Refrigerated Prepared Environmental Health Athens, Georgia Foods Glasgow, Scotland, UK Downer's Grove, Illinois David R. Twiddy, MIBIoI CBiol I. Kaye Wachsmuth, PhD Peter W. Wareing, PhD 7 Formerly, Natural Resources Deputy Administrator Principal Food Microbiologist Institute Office of Public Health and Food Security Department Chatham Maritime Science Natural Resources Institute Chatham, Kent, UK FSIS, US Department of University of Greenwich Agriculture Chatham, Kent, UK Maddy M. van Zijl, PhD Washington, DC Quality Assurance Manager Geraldine A. Willshaw, PhD Delft Diagnostic Laboratory Donald W. Warburton, BSc Clinical Scientist Delft, The Netherlands Scientific Evaluator Laboratory of Enteric Pathogens Formerly, Food Microbiologist Bureau of Microbial Hazards Central Public Health Laboratory Department of Microbiology and Health Canada London, UK Preservation Sir Frederick Banting Research Unilever Research Centre Vlaardingen, The Netherlands Ottawa, Ontario, Canada Foreword Worldwide interest in food microbiology has croorganisms that may be hazardous or degradative never been greater. Concerns over food safety and or both. The most recent approaches to preservation quality, as well as food preservation and manufac- including emerging nonthermal treatments and pre- ture, have elevated the importance of food microbi- dictive modeling are included. Knowledge of the mi- ology to an all time high. Consequently, the demand crobial ecology of foods represents a basic approach for current and comprehensive information and to the safety and quality of foods. This is addressed knowledge about the microbial aspects of food also in Part II. Experts on the contamination, spoilage, has risen to new heights. and preservation of specific commodity groups rep- In response to these needs, the editors, Barbara resenting all the major categories of food have com- Lund, Tony Baird-Parker, and Grahame Gould, all in- piled comprehensive overviews in each of these ternationally recognized leaders in the field, have chapters. brought together more than 80 experts in the microbi- Volume II begins with Part III which covers exten- ology of food to address their specific specialities and sively foodborne pathogens and disease. This sec- lend their expertise to understanding the challenges of tion is introduced by a review of the aspect of food safety and quality. This two-volume text serves foodborne disease surveillance including its impor- as an outstanding reference for individuals responsible tance and the limitations and strategy of epidemio- for the production, processing, distribution, sale, and logical investigations and reporting systems. Then a serving of food; for the control of hazards and spoilage series of chapters on the major recognized foodborne of food products; for teaching or studying the prin- pathogens, as well as the less well-recognized and ciples of food microbiology; and for assessing and regu- unusual foodborne microbial illnesses, is presented. lating the safety and quality of foods. Its global ap- Long-term consequences as well as economic im- proach fits well with today's needs. pacts are also important topics that are covered. The The essentials of microbiological safety and qual- comprehensive nature of the chapters is evident in ity of food have been brought together in this one the content that includes the history, the character- book and presented in four major sections. Part I in- istics and pathogenicity of the microorganisms and cludes an introductory chapter, which presents an the disease, general epidemiology and incidence in overview of safe and stable food production. The sec- food, the methods of isolation, and the factors that tion then covers fundamental principles and practi- influence control. Part IV builds upon this extensive cal information about food preservation. The factors foundation and focuses on assurance of microbio- influencing microbial survival and growth are re- logical safety and quality. It presents chapters on lated to processes and methods used to control mi- the preventive approaches of food quality systems
The list of books you might like
