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Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. Authoratative coverage presented in a format designed to facilitate teaching and learning.
Contents
PrefaceAbout the AuthorsSECTION I Basics of Food Microbiology1 The Trajectory of Food MicrobiologyIntroductionWho's on First?Food Microbiology, Past and PresentTo the Future and BeyondSummarySuggested readingQuestions for critical thought2 Microbial Growth, Survival, and Death in FoodsIntroductionFood Ecosystems, Homeostasis, and Hurdle TechnologyFoods as EcosystemsClassical Microbiology and Its LimitationsLimitations of Detection and Enumeration MethodsPlate CountsSelective, or Differential, MediaMost-Probable-Number MethodsEnrichment TechniquesPhysiological States of BacteriaIntroductionInjuryViable but NonculturableQuorum Sensing and Signal TransductionBiofilmsFactors That Influence Microbial GrowthIntrinsic FactorsExtrinsic FactorsHomeostasis and Hurdle TechnologyGrowth KineticsMicrobial Physiology and MetabolismCarbon Flow and Substrate-Level PhosphorylationThe TCA Cycle Links Glycolysis to Aerobic RespirationConclusionSummarySuggested readingQuestions for critical thought3 Spores and Their SignificanceIntroductionSpores in the Food IndustryLow-Acid Canned FoodsBacteriology of Sporeformers of Public Health SignificanceHeat Resistance of C. botulinum SporesSpoilage of Acid and Low-Acid Canned and Vacuum-Packaged Foods by SporeformersSpore BiologyStructureMacromoleculesSmall MoleculesDormancyResistanceFreezing and Desiccation ResistancePressure Resistancegamma-Radiation ResistanceUV Radiation ResistanceChemical ResistanceHeat ResistanceThe Cycle of Sporulation and GerminationSporulationActivationGerminationOutgrowthSummarySuggested readingQuestions for critical thought4 Detection and Enumeration of Microbes in FoodIntroductionSample Collection and ProcessingAnalysisMetabolism-Based MethodsSurface TestingSummarySuggested readingQuestions for critical thought5 Rapid and Automated Microbial MethodsIntroductionSample ProcessingRequirements and Validation of Rapid MethodsRapid Methods Based on Traditional MethodsImmunologically Based MethodsMolecular MethodsA Potpourri of Rapid MethodsSummarySuggested readingQuestions for critical thought6 Indicator Microorganisms and Microbiological CriteriaIntroductionThe Purpose of Microbiological CriteriaThe Need To Establish Microbiological CriteriaDefinitionsWho Establishes Microbiological Criteria?Sampling PlansTypes of Sampling PlansEstablishing LimitsIndicators of Microbiological QualityIndicator MicroorganismsMetabolic ProductsIndicators of Foodborne Pathogens and ToxinsIndicator OrganismsFecal Coliforms and E. coliMetabolic ProductsApplication and Specific Proposals for Microbiological Criteria for Food and Food IngredientsCurrent StatusSummarySuggested readingQuestions for critical thoughtSECTION II Foodborne Pathogenic Bacteria7 Regulatory IssuesIntroductionU.S. Agencies Involved in Food RegulationThe USDAThe FDAThe CDCSurveillanceWhen an Outbreak OccursAgroterrorismWhat's Next?Global Perspective"It Takes a Village" and Maybe MoreSummarySuggested readingQuestions for critical thought8 Bacillus cereusOutbreakIntroductionCharacteristics of the OrganismEnvironmental SourcesFoodborne OutbreaksCharacteristics of DiseaseDoseVirulence Factors and Mechanisms of PathogenicityThe Emetic ToxinEnterotoxinsB. cereus as a Medical PathogenThe SporeSummarySuggested readingQuestions for critical thought9 Campylobacter SpeciesOutbreakIntroductionCharacteristics of the OrganismEnvironmental SusceptibilityReservoirs and Foodborne OutbreaksCharacteristics of DiseaseC. jejuni and C. coliOther Campylobacter SpeciesEpidemiological Subtyping Systems Useful for Investigating Foodborne IllnessesInfective Dose and Susceptible PopulationsVirulence Factors and Mechanisms of PathogenicityCell Association and InvasionFlagella and MotilityToxinsOther FactorsAutoimmune DiseasesImmunitySummarySuggested readingQuestions for critical thought10 Clostridium botulinumIntroductionFour Faces of BotulismCharacteristics of the DiseaseToxic DosesCharacteristics of C. botulinumClassificationTolerance to Preservation MethodsSources of C. botulinumOccurrence of C. botulinum in the EnvironmentOccurrence of C. botulinum in FoodsVirulence Factors and Mechanisms of PathogenicityStructure of the NeurotoxinsGenetic Regulation of the NeurotoxinsMode of Action of the NeurotoxinsSummarySuggested readingQuestions for critical thought11 Clostridium perfringensThe Foodborne IllnessA Spore's-Eye View of Clostridium perfringens ToxicoinfectionsCruel and Unusual PunishmentIncidenceVehicles for C. perfringens Foodborne IllnessFactors Contributing to C. perfringens Type A Foodborne IllnessPreventing C. perfringens Type A Foodborne IllnessIdentification of C. perfringens Type A Foodborne Illness OutbreaksCharacteristics of C. perfringens Type A Foodborne IllnessInfectious Dose for C. perfringens Type A Foodborne IllnessThe OrganismOverviewClassification: Toxin Typing of C. perfringensControl of C. perfringensReservoirs for C. perfringens Type AVirulence Factors Contributing to C. perfringens Type A Foodborne IllnessHeat ResistanceC. perfringens EnterotoxinSummarySuggested readingQuestions for critical thought12 Enterohemorrhagic Escherichia coliOutbreakIntroductionCategories of E. coliCharacteristics of E. coli O157:H7 and Non-O157 EHECAcid ToleranceAntibiotic ResistanceInactivation by Heat and IrradiationReservoirs of E. coli O157:H7Detection of E. coli O157:H7 and Other EHEC Strains on FarmsFactors Associated with Bovine Carriage of E. coli O157:H7Cattle Model for Infection by E. coli O157:H7Domestic Animals and WildlifeHumansDisease OutbreaksGeographic DistributionSeasonality of E. coli O157:H7 InfectionAge of PatientsTransmission of E. coli O157:H7Examples of Foodborne and Waterborne OutbreaksCharacteristics of DiseaseInfectious DoseMechanisms of PathogenicityAttaching and EffacingThe Locus of Enterocyte EffacementThe 60-MDa Plasmid (pO157)StxsConclusionSummarySuggested readingQuestions for critical thought13 Listeria monocytogenesOutbreakIntroductionCharacteristics of the OrganismClassificationSusceptibility to Physical and Chemical AgentsListeriosis and Specific FoodsReady-to-Eat FoodsMilk ProductsCheesesMeat and Poultry ProductsSeafoodsOther FoodsEnvironmental Sources of L. monocytogenesFood-Processing PlantsPrevalence and the Regulatory Status of L. monocytogenesHuman CarriersFoodborne OutbreaksCharacteristics of DiseaseInfectious DoseVirulence Factors and Mechanisms of PathogenicityPathogenicity of L. monocytogenesSpecific Genes Mediate PathogenicitySummarySuggested readingQuestions for critical thoughtMore questions than answers14 Salmonella SpeciesOutbreakIntroductionCharacteristics of the OrganismBiochemical IdentificationTaxonomy and NomenclatureSerological IdentificationPhysiologyReservoirsCharacteristics of DiseaseSymptoms and TreatmentPreventative MeasuresAntibiotic ResistanceInfectious DosePathogenicity and Virulence FactorsSpecific and Nonspecific Human ResponsesAttachment and InvasionGrowth and Survival within Host CellsVirulence PlasmidsOther Virulence FactorsSummarySuggested readingQuestions for critical thought15 Shigella SpeciesOutbreakIntroductionClassification and Biochemical CharacteristicsShigella in FoodsSurvival and Growth in FoodsCharacteristics of DiseaseFoodborne OutbreaksVirulence FactorsGenetic RegulationConclusionsSummarySuggested readingQuestions for critical thought16 Staphylococcus aureusOutbreakCharacteristics of the OrganismHistorical Aspects and General ConsiderationsSources of Staphylococcal Food ContaminationResistance to Adverse Environmental ConditionsFoodborne OutbreaksIncidence of Staphylococcal Food PoisoningA Typical Large Staphylococcal Food Poisoning OutbreakCharacteristics of DiseaseToxic DoseToxin Dose RequiredMicrobiology, Toxins, and PathogenicityNomenclature, Characteristics, and Distribution of Enterotoxin-Producing StaphylococciIntroduction to and Nomenclature of the Staphylococcal EnterotoxinsStaphylococcal Regulation of Staphylococcal Enterotoxin ExpressionSummarySuggested readingQuestions for critical thought17 Vibrio SpeciesOutbreakIntroductionCharacteristics of the OrganismEpidemiologyCharacteristics of DiseaseSusceptibility to Physical and Chemical TreatmentsV. choleraeV. mimicusV. parahaemolyticusV. vulnificusV. fluvialis, V. furnissii, V. hollisae, and V. alginolyticusSummarySuggested readingQuestions for critical thought18 Yersinia enterocoliticaOutbreakIntroductionCharacteristics of the OrganismClassificationSusceptibility and ToleranceCharacteristics of InfectionReservoirsFoodborne OutbreaksMechanisms of PathogenicityPathological ChangesVirulence DeterminantsChromosomal Determinants of VirulenceOther Virulence DeterminantsPathogenesis of Yersinia-Induced AutoimmunitySummarySuggested readingQuestions for critical thoughtSECTION III Other Microbes Important in Food19 Lactic Acid Bacteria and Their Fermentation ProductsIntroductionThe Biochemical Foundation of Food FermentationCatabolic PathwaysGenetics of Lactic Acid BacteriaDairy FermentationsStarter CulturesProduction of Aroma CompoundsVegetable FermentationsIngredients and Additives Used during FermentationsSauerkraut FermentationPickle FermentationMeat FermentationsSummarySuggested readingQuestions for critical thought20 Yeast-Based and Other FermentationsIntroductionFermentations That Use YeastBreadBeerWineVinegar FermentationCocoa and Coffee FermentationsCocoaCoffeeFermented Foods of Non-Western SocietiesSummarySuggested readingQuestions for critical thought21 Spoilage OrganismsIntroductionMeat, Poultry, and Seafood ProductsOrigin of the Microflora in MeatOrigin of the Microflora in PoultryOrigins of Microfloras in FinfishOrigins of Microfloras in ShellfishBacterial Attachment to Food SurfacesMicrobial Progression during StorageMuscle Tissue as a Growth MediumFactors Influencing SpoilageControl of Spoilage of Muscle FoodsMilk and Dairy ProductsMilk and Dairy Products as Growth MediaPsychrotrophic SpoilageSpoilage by Fermentative NonsporeformersSpore-Forming BacteriaYeasts and MoldsSpoilage of Produce and GrainsTypes of SpoilageMechanisms of SpoilageInfluence of Physiological StateMicrobiological Spoilage of VegetablesMicrobiological Spoilage of FruitsMicrobiological Spoilage of Grains and Grain ProductsSummarySuggested readingQuestions for critical thought22 MoldsIntroductionIsolation, Enumeration, and IdentificationAspergillus SpeciesA. flavus and A. parasiticusOther Toxigenic AspergilliPenicillium SpeciesSignificant Penicillium MycotoxinsFusaria and Toxigenic Molds Other than Aspergilli and PenicilliaToxigenic Fusarium SpeciesOther Toxic MoldsSummarySuggested readingQuestions for critical thought23 ParasitesOutbreakIntroductionProtozoaCryptosporidium spp.Cyclospora cayetanensisToxoplasma gondiiGiardia intestinalisOther Protozoa of InterestHelminthsRoundworms (Nematodes)Tapeworms (Cestodes)Flukes (Trematodes)DetectionPreventative MeasuresSummarySuggested readingQuestions for critical thought24 Viruses and PrionsIntroductionVirusesElementary VirologyViruses as Agents of Foodborne IllnessBacteriophages in the Dairy IndustryBeneficial Uses of VirusesPrionsA Short History of the PrionPrion BiologySummarySuggested readingQuestions for critical thoughtSECTION IV Control of Microorganisms in Food25 Chemical AntimicrobialsIntroductionFactors That Affect Antimicrobial ActivityOrganic AcidsParabenzoic AcidsNitritesPhosphatesSodium ChlorideWater ActivityDisinfectantsSulfitesChlorineQuaternary Ammonium CompoundsPeroxidesOzoneNaturally Occurring AntimicrobialsLysozymeLactoferrin and Other Iron-Binding ProteinsAvidinSpices and Their Essential OilsOnions and GarlicIsothiocyanatesPhenolic CompoundsSummarySuggested readingQuestions for critical thought26 Biologically Based Preservation and Probiotic BacteriaIntroductionBiopreservation by Controlled AcidificationBacteriocinsGeneral CharacteristicsBacteriocin Applications in FoodsProbiotic BacteriaThe Human GI Tract Is a Microbial EcosystemSummarySuggested readingQuestions for critical thought27 Physical Methods of Food PreservationIntroductionPhysical Dehydration ProcessesDryingFreeze-DryingCool StorageControlled-Atmosphere StorageModified-Atmosphere PackagingFreezing and Frozen StoragePreservation by Heat TreatmentsTechnological FundamentalsThermobacteriologyCalculating Heat Processes for FoodsSummarySuggested readingQuestions for critical thought28 Nonthermal ProcessingIntroductionAcceptanceHigh-Pressure ProcessingOzoneUltraviolet LightPulsed Electric Fields and Pulsed LightOscillating Magnetic FieldsUltrasoundConclusionsSummarySuggested readingQuestions for critical thought29 Sanitation and Related PracticesIntroductionFood Safety ObjectivesGood Manufacturing PracticesGeneral Provisions (Subpart A)Buildings and Facilities (Subpart B)Equipment (Subpart C)Production and Process Controls (Subpart E)DALs (Subpart G)SanitationSSOPsHACCPConclusionsSummarySuggested readingQuestions for critical thoughtCritical Thinking SkillsUseful Websites for Food Safety InformationGlossaryAnswers to Crossword PuzzlesAnswers to Selected Questions for Critical ThoughtIndex
