Micro-facts The Working Companion for Food Microbiologists

350 Pages·2007·16.794 MB·English

by  Peter Wareing, Rhea Fernandes, Aynsley Halligan, Leatherhead International Limited

Leatherhead Food International
MICRO-FACTS
Sixth Edition
Revised by
Peter Wareing and Rhea Femandes
Originally compiled by
Aynsley Halligan
This edition frrst published 2007 by
Leatherhead Publishing
a division of
Leatherhead Food International Ltd
Randalls Road, Leatherhead, Surrey KT22 7RY, UK
URL: http://www.leatherheadfood.com
and
Royal Society of Chemistry
Thomas Graham House, Science Park, Milton Road,
Cambridge, CB4 O W ,U K
URL: http://www.rsc.org
Registered Charity No. 207890
ISBN: 978-1-905224-43-2
A catalogue record of this book is available fkom the British Library
0 2007 Leatherhead Food International Ltd
The contents of this publication are copyright and reproduction in whole, or in part, is not
permitted without the written consent of the Chief Executive of Leatherhead Food International
Limited.
Leatherhead Food International Limited uses every possible care in compiling, preparing and
issuing the information herein given but accepts no liability whatsoever in connection with it.
AN rights reserved Apart from any fair dealingf or the purposes of research or private study, or criticism or
review as permitted under the terms of the UK copyright, Designs and Patents Act, 1988, this publication
may not be reproduced, stored or transmitted, in any form or by any means, without the prior permission in
writing of the Chief Executive of Leatherhead Food International Ltd, or in the case of reprographic
reproduction only in accordance with the terms of the licences issued by the Copyright Licencing Agency in
the UK, or in accordance with the terms of the licences issued by the appropriate Reproduction Rights
Organisation outside the UK. Enquiries concerningr eproduction outside the terms stated hem should be sent
to Leatherhead Food InternationalL td at the address printed on this page.
Typeset by Alison Turner
Printed and bound by Cpod
FOREWORD
The previous five editions of ‘Micro-Facts’ have proved a useful ready
reference for all those who are concerned with food safety. In this sixth
edition, we have reviewed the entire book for currency of information.
Where necessary, we have updated the text with new information on
conditions for growth, sources of the organism concerned, and any new data
on foodborne disease caused by the organism.
We have limited our update to information from the past few years, and
reviewed the older references. However, we have retained older references
where these are not supplanted by more recent information, or if it is a key
historical reference. In this way we have updated the information, without
losing the compact nature of the book. Our emphasis continues to be to serve
the needs of the food industry, whether a manufacturer, retailer or caterer.
A key change in the sixth edition is the promotion of Enterobacter
sakazakii to a full chapter, given the recent rise in prominence of this
organism for the producers and users of infant formula and weaning
products. Other changes include information on coliforms as indicators, and
a new chapter on moulds and mycotoxins, and yeasts and moulds as spoilage
organisms. In many cases, product recalls are initiated by excessive growth
of spoilage organism, not food-borne pathogens.
Acknowledgements
Micro-Facts has a long history of writing and review, originally compiled
and revised by Apsley Halligan, with the help of many experts in food
microbiology, from industry, research institutions, and government. Their
contribution to these editions is gratefully acknowledged. In the production
of this sixth edition of the book. We are indebted to Alison Carnell, Sherok
Abbas-Majid and Jane Smith, who have provided valuable assistance with
the updating. I would also like to thank Catherine Raw for her carefbl
editing, Alison Turner for wesetting the manuscript and Ann Pernet for the
indexing.
,..
111

CONTENTS
...
FOREWORD 111
FOODBORNE BACTERIAL PATHOGENS 1
Introduction 2
Food Poisoning - a Brief Overview 2
Methods for DetectingKounting Foodborne Pathogens in Foods 9
Authoritative texts on (more traditional) methods 10
Rapid Methods - overview and books 11
Further recommended books 13
A Few Words about the Bibliographies 14
Bacillus Cereus 16
The Organism B. Cereus 16
B. Cereus Food Poisoning 16
Incidence of B. Cereus Food Poisoning 18
Sources 19
GrowWSUrvivalC haracteristicso f the Organism in Foods 19
Summary of Control of B. Cereus in Foods 21
Other Bacillus Species 21
Bibliography 22
Campylobacter 27
The Organism Campylobacter 27
Campylobacter Enteritis 27
Incidence of Campylobacter Food Poisoning 29
Sources 30
G-rowth/Survival Characteristics of the Organism in Foods 32
Summary of Control of Campylobacter in Foods 34
Bibliography 35
Clostridium botulinum 40
The Organism C. botulinum 40
C. botulinum Food Poisoning 41
Incidence of C. botulinum Food Poisoning 43
Sources 44
Growth/Survival Characteristics of the Organism in Foods 45
Summary of Control of C. botulinum in Foods 49
Infant Botulism 50
Bibliography 51
V
Clostridiump e@ingens 56
The Organism C. per-ingens 56
C. perjringens Food Poisoning 56
Incidence of C. perpingens Food Poisoning 58
Sources 59
GrowthISwvival Characteristics of the Organism in Foods 59
Summary of Control of C. perj?ingens in Foods 61
Bibliography 62
Enterobacter sakazakii 65
The Organism E. sakazakii 65
E. sakazakii Food Poisoning 65
Incidence of E. sakazakii Food Poisoning 67
Sources 67
GrowtWSurvival Characteristics of the Organism in Foods 68
Summary of Control of E. sakazakii in Foods 69
Bibliography 70
Listeria monocytogenes 74
The Organism L. monocytogenes 74
L. monocytogenes Food Poisoning 75
Incidence of L. monocytogenes Food Poisoning 77
Sources 77
Growth/Survival characteristics of the Organism in Foods 78
Summary of Control of L. monocytogenes in Foods 81
Bibliography 82
Salmonella 88
The Organism Salmonella 88
Salmonella Food Poisoning 89
Incidence of Salmonella Food Poisoning 91
Sources 92
Growth/Survival Characteristics of the Organism in Foods 94
Summary of Control of Salmonella in Foods 96
Bibliography 97
Staphylococcus aureus 103
The Organism Staph. aureus 103
Staph. auras Food Poisoning 104
Incidence of Staph. aureus Food Poisoning 106
Sources 106
GrowthISurvival Characteristics of the Organism in Foods 107
Summary of Control of Staph. aureus in Foods 109
Bibliography 110
clibrio 116
The Organism I? parahaemolyticus 116
K parahaemolyticus Food Poisoning 116
Incidence of J?p arahaemolyticus Food Poisoning 118
Sources 119
vi
Growth/SurVival Characteristicso f the Organism in Foods 119
Summary of Control of K parahaemolyticus in Foods 121
The Organism K cholerae 121
K cholerae Illness 121
Incidence of K cholerae Food Poisoning 122
Sources 122
Growth/Survival Characteristics of the Organism in Foods 123
The Organism K vulnzjkus 124
K vulnijicus Food Poisoning 124
Sources 124
Growth/Survival Characteristics of the Organism in Foods 125
Bibliography 126
VTEC (Escehrichia coli) 131
The Organism VTEC 131
Verotoxigenic E. coli Food Poisoning 132
Incidence of VTEC Food Poisoning 134
Sources 134
Growth/Survival Characteristics of the Organism in Foods 136
Summary of Control of VTEC in Foods 138
Other Pathogenic E. coli 138
Bibliography 139
Yersinia Enterocolitica 144
The Organism Yersinia enterocolitica 144
Ersinia Food Poisoning 145
Incidence of Yersinia Food Poisoning 146
Sources 147
Growth/Survival Characteristics of the Organism in Foods 148
Summary of Control of Yersinia enterocolitica in Foods 149
Bibliography 150
Other Bacteria that may be Foodborne and have Health Implications 154
Sh igella 155
A eronomas 156
Plesionmonas shigelloides 158
Pseudomonas aeruginosa 158
Other members of the Enterobacteriaceae 159
Streptococci/entercocci 160
Mycobacterium paratuberculosis 162
Bibliography 162
FOODBORNE VIRUSES AND PROTOZOA 168
Viruses 169
Protozoa 173
Cryptosporidium 173
Giardia 178
Other protozoa 180
Bibliography 183
vii
FOOD-SPOILAGE BACTERJA 188
Introduction 189
Acetic acid bacteria 193
Acinetobacter 196
A licyclobacillus 199
Bacillus 20 1
Brochothrix 205
Clostridium 210
Enterococcus 212
Flavo bacterium 216
Hafnia 219
Lactobacillus 22 1
Leuconostoc 225
Micrococcus 228
Moraxelia 23 0
Photobacterium 233
Proteus 235
Pseudomonas 23 7
Psychrobacter 24 1
Serratia 243
Shewanella 245
Other Bacteria 248
Bibliography 25 1
FOOD-SPOILAGE FUNGI 254
Moulds and Mycotoxins in Foods 255
Aflatoxins 259
Ochratoxin A 260
Patulin 260
Fumonisin 26 1
Trichothecenes 262
Zearalenone 264
Foodborne Mould-Producing Toxins 264
Aspergillus 265
Fusarium 267
Pen icillium 269
Other spoilage mould 272
Food Spoilage Yeast 273
Zygosaccharomyces 274
HACCP 283
EU FOOD HYGIENE LEGISLATION 293
SUPPLIERS 309
Laboratory media suppliers 3 10
Culture Collections 3 12
KitAnstrument Suppliers 3 14
ADDRESSES OF AUTHORITIES/SOURCES OF FURTHER INFORMATION 322
Vl.l.lI
INTERNET LINKS 327
INDEX 33 1
ix