Food Microbiology

by Montville, Thomas J.; Matthews, Karl R.

• ISBN13: 9781555813086
• ISBN10: 1555813089
• Format: Hardcover
• Copyright: 2005-01-01
• Publisher: Amer Society for Microbiology

Summary

The new textbook Food Microbiology: an Introduction is an up-to-date entr‚e to the inherently complex and challenging field of food microbiology. Drawing on the reputation and success of the earlier publication Food Microbiology: Fundamentals and Frontiers, the authors present a classroom-friendly adaptation that has been student tested for level and depth of coverage. The book is organized into five major sections, with the first section, "Basics of Food Microbiology," cementing foundational material, while the four succeeding sections detail specific foodborne organisms and strategies for controlling them. Valuable pedagogical tools such as text boxes, chapter objectives and summaries, and a glossary have been incorporated to enhance the utility of the book.

Table of Contents

Preface	xv
SECTION I Basics of Food Microbiology	1	(82)
The Trajectory of Food Microbiology	3	(8)
Introduction	3	(1)
Who's on First?	3	(1)
Food Microbiology, Past and Present	4	(3)
To the Future and Beyond	7	(4)
Summary	8	(1)
Suggested reading	8	(1)
Questions for critical thought	9	(2)
Factors That Influence Microbes in Foods	11	(18)
Introduction	11	(1)
Food Ecosystems, Homeostasis, and Hurdle Technology	12	(1)
Classical Microbiology and Its Limitations	12	(1)
Limitations of Detection and Enumeration Methods	12	(9)
Homeostasis and Hurdle Technology	21	(1)
Growth Kinetics	21	(2)
Microbial Physiology and Metabolism	23	(1)
Carbon Flow and Substrate-Level Phosphorylation	24	(2)
The Tricarboxylic Acid Cycle Links Glycolysis to Aerobic Respiration	26	(1)
Conclusion	26	(3)
Summary	26	(1)
Suggested reading	27	(1)
Questions for critical thought	27	(2)
Spores and Their Significance	29	(16)
Introduction	29	(1)
Spores in the Food Industry	29	(1)
Low-Acid Canned Foods	30	(2)
Bacteriology of Sporeformers of Public Health Significance	32	(1)
Heat Resistance of C. botulinum Spores	33	(1)
Spoilage of Acid and Low-Acid Canned and Vacuum-Packaged Foods by Sporeformers	34	(1)
Spore Biology	35	(1)
Structure	35	(2)
Macromolecules	37	(1)
Small Molecules	37	(1)
Dormancy	38	(1)
Resistance	38	(1)
Freezing and Desiccation Resistance	38	(1)
Pressure Resistance	38	(1)
γ-Radiation Resistance	39	(1)
UV Radiation Resistance	39	(1)
Chemical Resistance	39	(1)
Heat Resistance	39	(1)
The Cycle of Sporulation and Generation	40	(1)
Sporulation	40	(1)
Activation	41	(1)
Germination	41	(1)
Outgrowth	42	(3)
Summary	42	(1)
Suggested reading	43	(1)
Questions for critical thought	43	(2)
Detection and Enumeration of Microbes in Food	45	(8)
Introduction	45	(1)
Sample Collection and Processing	46	(1)
Analysis	46	(3)
Metabolism-Based Methods	49	(1)
Surface Testing	50	(3)
Summary	51	(1)
Suggested reading	51	(1)
Questions for critical thought	51	(2)
Rapid and Automated Microbial Methods	53	(12)
Introduction	53	(1)
Sample Processing	54	(1)
Requirements and Validation of Rapid Methods	54	(2)
Rapid Methods Based on Traditional Methods	56	(1)
Immunologically Based Methods	57	(3)
Molecular Methods	60	(2)
Potpourri of Rapid Methods	62	(3)
Summary	63	(1)
Suggested reading	63	(1)
Questions for critical thought	63	(2)
Indicator Microorganisms and Microbiological Criteria	65	(18)
Introduction	65	(1)
The Purpose of Microbiological Criteria	65	(1)
The Need To Establish Microbiological Criteria	66	(1)
Definitions	66	(1)
Who Establishes Microbiological Criteria?	67	(1)
Sampling Plans	67	(1)
Types of Sampling Plans	68	(1)
Establishing Limits	69	(1)
Indicators of Microbiological Quality	70	(1)
Indicator Microorganisms	70	(2)
Metabolic Products	72	(1)
Indicators of Foodborne Pathogens and Toxins	72	(3)
Indicator Organisms	75	(1)
Fecal Coliforms and E. coli	76	(1)
Metabolic Products	76	(1)
Application and Specific Proposals for Microbiological Criteria for Food and Food Ingredients	77	(1)
Current Status	78	(5)
Summary	80	(1)
Suggested reading	80	(1)
Questions for critical thought	80	(3)
SECTION II Gram-Negative Foodborne Pathogenic Bacteria	83	(74)
Salmonella Species	85	(16)
Outbreak	85	(1)
Introduction	85	(3)
Characteristics of the Organism	88	(1)
Biochemical Identification	88	(1)
Taxonomy and Nomenclature	88	(1)
Serological Identification	89	(1)
Physiology	90	(3)
Reservoirs	93	(1)
Characteristics of Disease	94	(1)
Symptoms and Treatment	94	(1)
Preventative Measures	94	(1)
Antibiotic Resistance	95	(1)
Infectious Dose	95	(1)
Pathogenicity and Virulence Factors	96	(1)
Specific and Nonspecific Human Responses	96	(1)
Attachment and Invasion	97	(1)
Growth and Survival within Host Cells	97	(1)
Virulence Plasmids	97	(1)
Other Virulence Factors	98	(3)
Summary	99	(1)
Suggested reading	99	(1)
Questions for critical thought	99	(2)
Campylobacter Species	101	(10)
Outbreak	101	(1)
Introduction	101	(1)
Characteristics of the Organism	102	(1)
Environmental Susceptibility	102	(1)
Reservoirs and Foodborne Outbreaks	102	(2)
Characteristics of Disease	104	(1)
C. jejuni and C. coli	104	(2)
Other Campylobacter Species	106	(1)
Epidemiologic Subtyping Systems Useful for Investigating Foodborne Illnesses	106	(1)
Infective Dose and Susceptible Populations	106	(1)
Virulence Factors and Mechanisms of Pathogenicity	107	(1)
Cell Association and Invasion	107	(1)
Flagella and Motility	107	(1)
Toxins	107	(1)
Other Factors	108	(1)
Autoimmune Diseases	108	(1)
Immunity	108	(3)
Summary	108	(1)
Suggested reading	109	(1)
Questions for critical thought	109	(2)
Enterohemorrhagic Escherichia coli	111	(18)
Outbreak	111	(1)
Introduction	112	(1)
Categories of E. coli	112	(3)
Characteristics of E. coli O157:H7 and Non-O157:H7 EHEC	115	(1)
Acid Tolerance	115	(1)
Antibiotic Resistance	115	(1)
Inactivation by Heat and Irradiation	116	(1)
Reservoirs of E. coli O157:H7	116	(1)
Detection of E. coli O157:H7 and EHEC on Farms	116	(1)
Factors Associated with Bovine Carriage of E. coli O157:H7	117	(1)
Cattle Model for Infection by E. coli O157:H7	117	(1)
Domestic Animals and Wildlife	117	(1)
Humans	117	(1)
Disease Outbreaks	118	(1)
Geographic Distribution	118	(1)
Seasonality of E. coli O157:H7 Infection	119	(1)
Age of Patients	119	(1)
Transmission of E. coli O157:H7	119	(1)
Examples of Foodborne and Waterborne Outbreaks	120	(1)
Characteristics of Disease	121	(1)
Infectious Dose	122	(1)
Mechanisms of Pathogenicity	122	(1)
Attaching and Effacing	122	(1)
Locus of Enterocyte Effacement	123	(1)
The 60-MDa Plasmid (pO157)	124	(1)
Stxs	124	(1)
Conclusion	125	(4)
Summary	126	(1)
Suggested reading	126	(1)
Questions for critical thought	127	(2)
Yersinia enterocolitica	129	(10)
Outbreak	129	(1)
Introduction	129	(1)
Characteristics of the Organism	130	(1)
Classification	130	(1)
Susceptibility and Tolerance	131	(1)
Characteristics of Infection	132	(1)
Reservoirs	133	(1)
Foodborne Outbreaks	134	(1)
Mechanisms of Pathogenicity	135	(1)
Pathological Changes	135	(1)
Virulence Determinants	135	(1)
Chromosomal Determinants of Virulence	135	(1)
Other Virulence Determinants	136	(1)
Pathogenesis of Yersinia-Induced Autoimmunity	136	(3)
Summary	137	(1)
Suggested reading	137	(1)
Questions for critical thought	138	(1)
Shigella Species	139	(8)
Outbreak	139	(1)
Introduction	139	(3)
Classification and Biochemical Characteristics	142	(1)
Shigella in Foods	142	(1)
Survival and Growth in Foods	143	(1)
Characteristics of Disease	143	(1)
Foodborne Outbreaks	144	(1)
Virulence Factors	145	(1)
Genetic Regulation	145	(1)
Conclusion	145	(2)
Summary	146	(1)
Suggested reading	146	(1)
Questions for critical thought	146	(1)
Vibrio Species	147	(10)
Outbreak	147	(1)
Introduction	147	(1)
Characteristics of the Organism	148	(1)
Epidemiology	148	(1)
Characteristics of Disease	149	(1)
Susceptibility to Physical and Chemical Treatments	149	(1)
V. cholerae	149	(2)
V. mimicus	151	(1)
V. parahaemolyticus	152	(1)
V. vulnificus	153	(1)
V. fluvialis, V. furnissii, V. hollisae, and V. alginolyticus	154	(3)
Summary	155	(1)
Suggested reading	155	(1)
Questions for critical thought	156	(1)
SECTION III Gram-Positive Foodborne Pathogenic Bacteria	157	(64)
Listeria monocytogenes	159	(16)
Outbreak	159	(1)
Introduction	160	(1)
Characteristics of the Organism	161	(1)
Classification	161	(1)
Susceptibility to Physical and Chemical Agents	162	(1)
Listeriosis and Ready-to-Eat Foods	162	(1)
Milk Products	162	(1)
Cheeses	163	(1)
Meat and Poultry Products	163	(1)
Seafoods	164	(1)
Other Methods of Food Preservation	164	(1)
Sources of L. monocytogenes in the Environment	164	(1)
Food-Processing Plants	164	(1)
Prevalence and Regulatory Status of L. monocytogenes	165	(3)
Human Carriers	168	(1)
Foodborne Outbreaks	168	(1)
Characteristics of Disease	168	(1)
Infectious Dose and Susceptible Populations	169	(1)
Virulence Factors and Mechanisms of Pathogenicity	170	(1)
Pathogenicity of L. monocytogenes	170	(1)
Specific Genes Mediate Pathogenicity	171	(4)
Summary	171	(1)
Suggested reading	172	(1)
Questions for critical thought	172	(1)
More questions than answers	173	(2)
Staphylococcus aureus	175	(12)
Outbreak	175	(1)
Characteristics of the Organism	176	(1)
Historical Aspects and General Considerations	176	(1)
Nomenclature, Characteristics, and Distribution of Staphylococcal-Enterotoxin-Producing Staphylococci	176	(1)
Introduction and Nomenclature of the Staphylococcal Enterotoxins	176	(3)
Staphylococcal Regulation of Enterotoxin Expression	179	(1)
Sources of S. aureus	180	(1)
Sources of Staphylococcal Food Contamination	180	(1)
Resistance to Adverse Environmental Conditions	181	(1)
Foodborne Outbreaks	182	(1)
Incidence of Staphylococcal Food Poisoning	182	(1)
A Typical Large Staphylococcal-Food-Poisoning Outbreak	182	(1)
Characteristics of Disease	182	(2)
Infective Dose and Susceptible Populations	184	(1)
Numbers of Staphylococci Required	184	(1)
Toxin Dose Required	184	(1)
Virulence Factors and Mechanisms of Pathogenicity: Staphylococcal Enterotoxin Structure-Function Associations	184	(1)
Basic Structural and Biophysical Features	184	(1)
Antigenic Properties of Staphylococcal Enterotoxin	185	(2)
Summary	185	(1)
Suggested reading	185	(1)
Questions for critical thought	185	(2)
Clostridium botulinum	187	(14)
Introduction	187	(1)
Four Faces of Botulism	187	(3)
Characteristics of Disease	190	(1)
Toxic and Infectious Doses and Susceptible Populations	190	(1)
Characteristics of C. botulinum	191	(1)
Classification	191	(1)
Tolerance of Preservation Methods	192	(3)
Sources of C. botulinum	195	(1)
Occurrence of C. botulinum in the Environment	195	(1)
Occurrence of C. botulinum in Foods	196	(1)
Virulence Factors and Mechanisms of Pathogenicity	196	(1)
Structure of the Neurotoxins	197	(1)
Genetic Regulation of the Neurotoxins	197	(1)
Mode of Action of the Neurotoxins	197	(4)
Summary	198	(1)
Suggested reading	198	(1)
Questions for critical thought	198	(3)
Clostridium perfringens	201	(12)
The Foodborne Illness	201	(1)
A Spore's-Eye View of C. perfringens Toxicoinfections	201	(1)
A Human View of C. perfringens Type A Foodborne Illness	201	(1)
Incidence	202	(1)
Food Vehicles for C. perfringens Foodborne Illness	202	(1)
Factors Contributing to C. perfringens Type A Foodborne Illness	202	(1)
Preventing C. perfringens Type A Foodborne Illness	203	(1)
Identification of C. perfringens Type A Foodborne Illness Outbreaks	203	(1)
Characteristics of C. perfringens Type A Foodborne Illness	204	(1)
Infectious Dose for C. perfringens Type A Foodborne Illness	205	(1)
The Organism	205	(1)
General	205	(1)
Classification: Toxin Typing of C. perfringens	206	(1)
Susceptibility of C. perfringens to Preservation Methods	207	(1)
Reservoirs for C. perfringens Type A	208	(1)
Virulence Factors Contributing to C. perfringens Type A Foodborne Illness	208	(1)
Heat Resistance	208	(1)
C. perfringens Enterotoxin	208	(5)
Summary	210	(1)
Suggested reading	210	(1)
Questions for critical thought	211	(2)
Bacillus cereus	213	(8)
Outbreak	213	(1)
Introduction	214	(1)
Characteristics of the Organism	214	(1)
Environmental Sources	214	(1)
Foodborne Outbreaks	215	(1)
Characteristics of Disease	216	(1)
Dose	216	(1)
Virulence Factors and Mechanisms of Pathogenicity	217	(1)
The Emetic Toxin	217	(1)
Enterotoxins	217	(1)
The Spore	218	(3)
Summary	218	(1)
Suggested reading	219	(1)
Questions for critical thought	219	(2)
SECTION IV Other Microbes Important in Food	221	(78)
Fermentative Organisms	223	(18)
Introduction	223	(1)
The Biochemical Foundation of Food Fermentation	223	(1)
Catabolic Pathways	224	(1)
Dairy Fermentations	225	(2)
Starter Cultures	227	(1)
Production of Aroma Compounds	227	(1)
Genetics of Lactic Acid Bacteria	227	(1)
Bacteriophages of Lactic Acid Bacteria	228	(1)
Fermented Vegetables	229	(1)
Ingredients and Additives Used during Fermentations	230	(1)
Meat Fermentations	231	(1)
Other Fermented Foods	232	(1)
Bread	232	(2)
Beer	234	(1)
Wine	234	(1)
Vinegar	235	(1)
Cocoa	236	(1)
Coffee	237	(1)
Fermented Foods of Non-Western Societies	237	(4)
Summary	238	(1)
Suggested reading	238	(1)
Questions for critical thought	239	(2)
Spoilage Organisms	241	(28)
Introduction	241	(1)
Meat, Poultry, and Seafood Products	242	(1)
Origin of Microflora in Meat	242	(1)
Origin of Microflora in Poultry	242	(1)
Origin of Microflora in Finfish	242	(1)
Origin of Microflora in Shellfish	243	(1)
Bacterial Attachment to Food Surfaces	243	(1)
Microbial Progression during Storage	243	(1)
Muscle Tissue as a Growth Medium	244	(1)
Factors Influencing Spoilage	245	(2)
Control of Spoilage of Muscle Foods	247	(3)
Milk and Dairy Products	250	(1)
Milk and Dairy Products as Growth Media	250	(2)
Psychrotrophic Spoilage	252	(3)
Spoilage by Fermentative Nonsporeformers	255	(2)
Yeasts and Molds	257	(1)
Spoilage of Produce and Grains	258	(1)
Types of Spoilage	258	(2)
Mechanisms of Spoilage	260	(1)
Influence of Physiological State	260	(1)
Microbiological Spoilage of Vegetables	261	(2)
Microbiological Spoilage of Fruits	263	(2)
Microbiological Spoilage of Grains and Grain Products	265	(4)
Summary	266	(1)
Suggested reading	266	(1)
Questions for critical thought	266	(3)
Molds	269	(20)
Introduction	269	(1)
Isolation, Enumeration, and Identification	269	(3)
Aspergillus Species	272	(4)
A. flavus and A. parasiticus	276	(4)
Other Toxigenic Aspergilli	280	(1)
Penicillium Species	281	(1)
Significant Penicillium Mycotoxins	281	(3)
Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia	284	(1)
Toxigenic Fusarium Species	285	(1)
Other Toxic Molds	286	(3)
Summary	287	(1)
Suggested reading	287	(1)
Questions for critical thought	287	(2)
Viruses and Prions	289	(10)
Introduction	289	(1)
Viruses	290	(1)
The Challenge	290	(2)
Virus Biology	292	(1)
Intervention	292	(1)
Noroviruses	292	(1)
Hepatitis A Virus	293	(1)
Food Relatedness of Other Viruses	293	(1)
Prions	294	(1)
A Short History of the Prion	294	(2)
Prion Biology	296	(3)
Summary	297	(1)
Suggested reading	297	(1)
Questions for critical thought	297	(2)
SECTION V Control of Microorganisms in Food	299	(62)
Antimicrobial Chemicals	301	(10)
Introduction	301	(1)
Factors That Affect Antimicrobial Activity	302	(1)
Organic Acids	303	(1)
Nitrites	304	(1)
Parabenzoic Acids	305	(1)
Sodium Chloride	305	(1)
Phosphates	305	(1)
Sulfites	306	(1)
Naturally Occurring Antimicrobials	306	(1)
Lysozyme	307	(1)
Lactoferrin and Other Iron-Binding Proteins	307	(1)
Avidin	308	(1)
Spices and Their Essential Oils	308	(1)
Onions and Garlic	308	(1)
Isothiocyanates	309	(1)
Phenolic Compounds	309	(2)
Summary	309	(1)
Suggested reading	310	(1)
Questions for critical thought	310	(1)
Biologically Based Preservation and Probiotic Bacteria	311	(10)
Introduction	311	(1)
Biopreservation by Controlled Acidification	312	(1)
Bacteriocins	312	(1)
General Characteristics	312	(1)
Bacteriocin Applications in Foods	313	(3)
Probiotic Bacteria	316	(2)
The Human GI Tract Is a Microbial Ecosystem	318	(3)
Summary	319	(1)
Suggested reading	319	(1)
Questions for critical thought	319	(2)
Physical Methods of Food Preservation	321	(24)
Introduction	321	(1)
Physical Dehydration Processes	321	(3)
Drying	324	(1)
Freeze-Drying	325	(1)
Cool Storage	325	(2)
Controlled-Atmosphere Storage	327	(1)
Modified-Atmosphere Packaging	327	(1)
Freezing and Frozen Storage	328	(1)
Preservation by Heat Treatments	329	(1)
Technological Fundamentals	330	(1)
Thermobacteriology	330	(5)
Calculating Heat Processes for Foods	335	(1)
Microwave Heat Treatment	335	(1)
Preservation by Irradiation	336	(1)
UV Radiation	336	(1)
Ionizing Radiation	336	(1)
Microbiological Fundamentals	337	(2)
Technological Fundamentals	339	(1)
Consumer Acceptance of Food Irradiation	340	(1)
Other Nonthermal Processes	341	(4)
Summary	341	(1)
Suggested reading	342	(1)
Questions for critical thought	342	(3)
Industrial Strategies of Ensuring Safe Food	345	(16)
Introduction	345	(1)
GMPs	345	(1)
General Provisions (Subpart A)	346	(1)
Buildings and Facilities (Subpart B)	346	(1)
Equipment (Subpart C)	347	(1)
Production and Process Controls (Subpart E)	347	(1)
DALs (Subpart G)	348	(1)
Sanitation	348	(3)
SSOPs	351	(1)
HACCP	352	(6)
Conclusion	358	(3)
Summary	358	(1)
Suggested reading	358	(1)
Questions for critical thought	358	(3)
Glossary	361	(6)
Crossword Puzzle Answers	367	(2)
Index	369