Micro-Organisms in Foods: Microbial Ecology of Food Commodities

629 Pages·1998·85.643 MB·English

by  ICMSF

MICRO·
ORGANISMS
IN FOODS
MICROBIAL
ECOLOGY OF FOOD
COMMODITIES
ICMSF
SPRINGER-SCIENCE+BUSINESS MEDIA, B.v.
First edition 1998
An updated version of Microbial Ecology of Foods, Volume 2 published by Academic Press, 1980
© 1998 ICMSF
®
Thomson Science is a division of International Thomson Pub1ishing 1 p'
Typeset in 1O/12pt Times by Cambrian Typesetters, Frimley, Surrey
ISBN 978-1-4613-7422-0 ISBN 978-1-4615-5307-6 (eBook)
DOI 10.1007/978-1-4615-5307-6
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The publisher makes no representation, express or implied, with regard to the accuracy of the
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or omissions that may be made.
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(9 Printed on permanent acid-free text paper, manufactured in accordance with ANSIINISO
Z39.48-1992 and ANSlINISO Z39.48-1984 (Permanence of Paper).
Contents
PrefacelIntroduction xvii B Spoilage 34
Storage in air 34
1 Meat and meat products 1 Yacuum-packaged meat 35
Modified atmosphere 36
I Introduction C Pathogens 36
A Definitions D Control 37
B Important properties V Frozen meat 37
C Methods of processing and preservation 3 A Effects of processing on
D Types of meat products 3 microorganisms 37
II Initial microflora 3 B Spoilage 38
A Ruminants 3 C Pathogens 38
B Pigs 7 D Control 38
III Primary processing 10 VI Raw comminuted meats 39
A Effects of processing on A Effects of processing
microorganisms 10 on microorganisms 39
Ruminants 10 B Spoilage 40
Pigs 16 C Pathogens 40
Chilling 20 D Control 42
Carcass storage and transport 23 VII Raw cured shelf-stable meats 42
B Spoilage 23 A Effects of processing
C Pathogens 24 on microorganisms 42
Salmonella 24 B Spoilage 44
Escherichia eoli O157:H7 24 C Pathogens 45
Campylobaeter jejuni 25 D Control 46
Yenterocolitica 25 VIII Dried meats 47
Staphylococcus aureus 26 A Effects of processing
Listeria monocytogenes 26 on microorganisms 47
Clostridium botulinum 26 B Spoilage 48
Clostridium perfringens 27 C Pathogens 48
Toxoplasma gondii 27 D Control 49
Sarcocystis hominis and IX Cooked perishable uncured meats 49
Sarcocystis suihominis 27 A Effects of processing on
Trichinella spira lis 27 microorganisms 49
Taenia saginara 27 B Spoilage 50
Taenia solium 27 C Pathogens 51
D Control 28 D Control 51
Farm 28 X Fully retorted shelf-stable
Transport and holding at abattoirs 29 uncured meats 52
Slaughter and dressing of A Effects of processing on
cattle and sheep 29 microorganisms 52
Slaughter and dressing of pigs 30 B Spoilage 53
Chilling (cattle, sheep and pigs) 30 C Pathogens 53
Storage and transport 31 D Control 53
IV Carcass cutting and packaging 31 XI Cooked perishable cured meats 54
A Effects of processing on A Effects of processing on
microorganisms 32 microorganisms 54
Storage in air 32 B Spoilage 55
Vacuum-packaged meat 33 C Pathogens 56
Modified atmospheres 33 D Control 57
VI CONTENTS
XII Shelf-stable cooked cured meats 57 Edible viscera 99
A Effects of processing on Uneviscerated (Effilee or New York
microorganisms 58 dressed) poultry 99
B Spoilage 58 C Pathogens 100
C Pathogens 58 Salmonella 100
D Control 58 Campylobacter 100
XIII Snails 59 Clostridium perfringens 101
A Definition 59 Staphylococcus aureus 102
B Production and processing 59 Listeria monocytogenes 102
C Pathogens 59 Clostridium botulinum 102
D Control 60 D Control 103
XIV Froglegs 60 At the farm and hatchery 103
A Definition 60 Transportation from farm to plant 105
B Production and processing 60 At the processing plant 106
C Pathogens 61 IV Frozen poultry products 110
D Control 61 A Effects of processing on
References 61 microorganisms 110
B Spoilage 110
C Pathogens 112
2 Poultry and poultry products 75 D Control 112
V Perishable cooked poultry products 112
I Introduction 75 A Effects of processing on
A Definitions 75 microorganisms 102
B Important properties 75 B Spoilage 113
C Method of processing 76 C Pathogens 114
D Types of poultry products 77 D Control lIS
II Initial microflora (effect of VI Fully retorted ('botulinum-cooked')
farm practices) 77 poultry products 115
A Infection and contamination of eggs 77 VII Dried poultry products 115
Incubator and hatchery A Effects of processing on
contamination 78 microorganisms 116
Healthy poultry 78 B Spoilage 116
Feed 79 C Pathogens 116
Drinking water 79 D Control 116
Soil, litter, dust and air 79 VIII Irradiated poultry products 116
Other reservoirs and vectors 79 A Effects of processing on
B Transmission of pathogens 79 microorganisms 117
C Transporting and unloading 80 B Spoilage 117
Incoming poultry 80 C Pathogens 118
III Primary processing (whole birds D Control 118
and parts) 80 References 118
A Effects of processing on
microorganisms 80
Slaughter 82 3 Fish and fish products 130
Scalding 82
Defeathering 84 Introduction 130
Evisceration 86 A Definitions 131
Spray-washing 86 B Important properties 131
Chilling 88 II Initial microflora 132
Packaging whole carcasses or parts 91 A Saprophytic microorganisms 134
Short-term holding 93 B Pathogens and toxicants 136
Edible viscera 93 Bacteria 136
Uneviscerated (Effilee or New Viruses 138
York dressed) poultry 93 Parasites 139
Mechanically deboned meat (MDM) 93 Marine toxins 139
B Spoilage 94 III Primary processing 142
Raw eviscerated carcasses or A Finfish of marine origin 142
cut-up parts 94 Capture and initial processing 142
CONTENTS V1l
Spoilage 144 B Spoilage 192
Pathogen, 147 C Pathogens 193
Interrelations 149 D Control 194
Control 149 III Animal by-products 195
B Crustacea 150 A Effects of processing on
Capture and initial processing 150 microorganisms 196
Saprophytes and spoilage 151 B Spoilage 197
Pathogens 152 C Pathogens 197
Control 153 D Control 200
C Mollusca 154 IV Fisb meal 203
Harvesting and processing A Effect, of processing on
procedures 154 micn)organi~m~ 204
Saprophytes and spoi lage 156 B Spoilage 204
Pathogens 156 C Pathogens 204
Interrelations 15R D Control 205
Control 15R V Compounded feeds 205
D Freshwater fish 160 A Erfecls of proce"ing on
IV Aquaculture 160 miCn)l)rganism~ 206
A Initialmicrotlora 161 B Spoilage 207
B Spoilage 161 C Pathogen, 207
C Pathogens 161 D Control 207
D Control 163 VI Pet fo()ds 209
V Frozen raw seafood 163 A Effect> of proce"ing on
A Freezing process 163 micn)organisllls 210
B Saprophytes and spoi lage 163 B Spoilage 210
C Pathogens 164 C Pathogen, 210
D Control 165 D Control 211
General consideratiom 165 References 211
Laboratory analyses 165
VI Cooked crustaceans (frozen or chilled) 165
A Cooking, picking and packaging 165 5 Vegetables and vegetable
B Saprophytes and spoilage 168
products 215
C Pathogens 168
D Interrelations 171
Introducti()n 215
E Control 171
A Definitions and important properties 215
General considerations 171
II Initial microflora 216
Specific considerations 172
A Numhcrs 216
Laboratory analyses 172
B Saprorhytic microorganism, 216
VII Canned seaf()od 173 C Pathogens 216
A Processing 173 III Raw vegetables 217
B Control 173
A Effects of har\'C>ling, transportation,
VIII Cured, smoked and dried seafood 174
proccs~ing: and <."tllrage on
A Introduction 174
microorganisms 218
B Saprophytes and spoilage 174
B Saprophyte, and spoilage 219
C Pathogens 175
C Pathogen, 221
D Control 176
Shigi!lla and Salmoneiill 221
General considerations 176
)'enillill 222
Specific considerations 176
fscherichill , "Ii 222
IX Fermented fish products 177
Li.1/erill 222
X Minced fish and surimi products 177
Ji(Jciiills 223
References 178
Viruses 224
D Control 224
4 Feeds and pet foods 190 IV Frozen vegetables 227
A Effects of processing on
I Introduction 190 microorganisms 227
II Roughages 191 B Saprophytes and spoilage 228
A Effects of processing on C Pathogens 229
microorganisms 192 D Control 229
viii CONTENTS
V Canned vegetables 229 Stone fruits 254
A Effects of processing on Grapes 255
microorganisms 229 Berries 256
B Saprophytes and spoilage 230 Figs 257
C Pathogens 231 Tomatoes 257
D Control 232 Melons 257
VI Dried vegetables 232 Tropical fruit 258
A Effects of processing on C Pathogens 258
microorganisms 232 Bacterial pathogens 258
B Saprophytes and spoilage 233 Viruses 259
C Pathogens 233 Mycotoxins 259
D Control 234 D Control 259
VII Fermented and acidified Bacteria and viruses 259
vegetables 234 Fungi 259
A Effects of processing on IV Frozen fruits 261
microorganisms 234 A Effects of processing on
B Saprophytes and spoilage 235 microorganisms 261
C Pathogens 236 B Spoilage 261
D Control 237 C Pathogens 261
VIII Sprouts 237 D Control 262
A Effects of harvesting, V Canned fruits 262
transportation, processing and storage A Effects of processing on
on microorganisms 238 microorganisms 262
B Saprophytes and spoilage 238 B Spoilage 262
C Pathogens 239 Heat -resistant fungi 262
D Control 239 C Pathogens 263
IX Mushrooms 240 D Control 263
A Effects of harvesting, transportation, Bacteria 263
processing and storage on Fungi 263
microorganisms 241 VI Dried fruits 264
B Saprophytes and spoilage 241 A Effects of processing on
C Pathogens 242 microorganisms 264
D Control 242 Sulphured tree and vine fruits 264
X Cassava 243 Unsulphured fruits 264
A Effects of harvesting, transportation, Moist packs 264
processing and storage on Glace fruits 265
microorganisms 243 B Spoilage 265
B Control 243 Unsulphured fruits 265
References 244 Ready-to-eat packs 265
Glace fruits 265
C Pathogens 265
6 Fruits and fruit products 252 Bacterial pathogens 265
Mycotoxins 265
I Introduction 252 D Control 266
A Definitions 252 Ready-to-eat packs 266
B Important properties 252 Glace fruits 266
C Methods of processing 252 Dried figs 266
D Types of final products 253 VII Fermented and acidified
Fresh fruits 253 fruits 266
Tomatoes 253 A Effects of processing on
Stone fruit 253 microorganisms 266
II Initial microflora 253 Olives 267
III Primary processing 253 Cucumbers 267
A Effects of processing on B Spoilage 267
microrganisms 253 Olives 267
B Spoilage 254 Cucumbers 268
Citrus fruits 254 C Pathogens 268
Pome fruits 254 D Control 268
CONTENTS lX
Olives 268 C Methods of processing and
Cucumbers 268 preservation 294
VIII Tomato products 268 Koikuchi-type Japanese soy sauce 294
A Effects of processing on Traditional soy sauces of China and
microorganisms 268 South-East Asia 296
B Spoilage 269 D Types of final products 296
C Pathogens 269 E Initial microflora 297
D Control 270 F Primary processing 297
References 270 Effects of processing on
microorganisms 297
Spoilage 299
Pathogens 299
7 Spices, dry soups and oriental
G Control 300
flavourings 274 VI Fish and shrimp sauces and pastes 301
A Definitions 301
Spices, herbs and dry vegetable B Important properties 301
seasonings 274 C Methods of processing and
A Definitions 274 preservation 301
B Important properties 274 Fish/shrimp paste 302
Antimicrobial activities of spices Fish sauce 302
and their effect in foods 274 Shrimp sauce 302
Stimulation of microbial D Types of final products 302
metabolism by spices 277 E Initial microtlora 303
C Methods of processing and F Primary processing 303
preservation 278
Effects of processing on
D Types of final products 278 microorganisms 303
II Initial microflora 278 Spoilage 304
III Primary processing 282 Pathogens 304
A Harvesting and initial G Control 304
processing 282 References 305
Rhizomes 282
Bark 283
8 Cereals and cereal products 313
Berries 283
B Spoilage 284 Introduction 313
Spoilage of spices 284 A Definitions 313
Spoilage of foods by B Important properties 314
microorganisms from spices 285 C Methods of processing 314
C Pathogens 285 D Types of final products 315
Bacteria 285 II Initial microflora 315
Moulds 286 A Fungi 315
D Control 287 Wheat, barley and oats 316
Drying 287 Maize 317
Cleaning, packaging, storage Rice 318
and shipping 287 Sorghum 318
Disinfestation 287 B Bacteria 319
Microbiological III Primary processing 319
decontamination 288 A Effects of processing on
IV Dry soup and gravy mixes 291 microorganisms 319
A Definitions 291 Storage 319
B Initial microflora 291 Temperature 321
C Primary processing 292 Gas composition 322
Effects of processing on B Spoilage 322
microorganisms 292 Fungal damage 322
Spoilage 292 Spontaneous heating 322
Pathogens 292 Chemical changes 323
D Control 292 C Pathogens and toxins 324
V Soy sauces 293 Mycotoxins 324
A Definition 293 Bacterial pathogens 329
B Important properties 293 D Control 329
X CONTENTS
IV Flours, starches and meals 330 II Initial microflora 358
A Effects of processing on A Nuts 358
microorganisms 330 B Oilseeds 359
B Spoilage 331 C Legumes 359
C Pathogens and toxins 332 III Primary processing 359
D Control 332 A Effects of processing on
V Doughs 333 microorganisms 359
A Effects of processing on Nuts 360
microorganisms 333 Oilseeds 362
Standard bread dough 333 Legumes 362
Salt-rising bread 333 B Spoilage 364
Soda crackers 333 Nuts 364
Sourdough bread 334 Oilseeds 365
Sour rye bread 334 Legumes 365
Italian panettone 334 C Pathogens 365
Idli 334 Nuts 367
Frozen and chilled dough 334 Oilseeds 369
B Spoilage 335 Dried legumes 370
C Pathogens and toxins 335 D Control 370
D Control 335 Nuts 370
VI Breads 336 Oil seeds 371
A Effects of processing on Dried legumes 372
microorganisms 336 IV Nut products 372
B Spoilage 336 A Effects of processing on
C Pathogens and toxins 338 microorganisms 372
D Control 338 B Spoilage 372
VII Pasta 339 C Pathogens 373
A Effects of processing on D Control 373
microorganisms 339 V Oilseed products 373
B Spoilage 340 A Effects of processing on
C Pathogens and toxins 340 microorganisms 373
D Control 341 B Spoilage 374
VIII Breakfast cereals and snack foods 341 C Pathogens 374
IX Pastries 341 D Control 374
A Effects of processing on VI Legume products 374
microorganisms 341 A Effects of processing on
B Spoilage 342 microorganisms 374
C Pathogens 343 B Spoilage 374
Introduction 343 C Pathogens 374
Cooking and sanitation 343 D Control 375
Refrigeration 344 References 375
Formulations 345
Preservatives 345
D Control 346 10 Cocoa, chocolate and
References 346
confectionery 379
9 Nuts, oilseeds and dried Introduction 379
legumes 356 A Definitions 379
B Important properties 379
I Introduction 356 II Initial microflora 380
A Definitions 356 III Primary processing 380
B Important properties 356 A Effects of processing on
C Methods of processing 357 microorganisms 380
Tree nuts 357 Yeasts 381
Peanuts 357 Bacteria 381
Oil,ccd, 357 Moulds 3~1
Dried legumes 358 Fungi 382
D Types of final products 358 B Methods of processing 382
CONTENTS Xl
IV Processed products 383 D Microbial spoilage and pathogens 409
A Effects of processing on Initial microflora 409
microorganisms 383 Spoilage 409
Chocolate 383 Pathogens 410
Cocoa powder 383 E Control 410
Confectionery products 383 VI Mayonnaise-based salads 411
B Spoilage 383 A Definitions 411
Chocolate 383 B Important properties 412
Cocoa powder 384 C Methods of processing and
Confectionery products 384 preservation 412
C Pathogens 385 D Microbial spoilage and pathogens 412
D Control 386 Spoilage 412
References 387 Pathogens 413
E Control 413
VII Miscellaneous products 414
11 Oil- and fat-based foods 390 References 414
I General introduction 39()
II Mayonnaise and dressings 391 12 Sugar, syrups and honey 418
A Definitions 391
Mayonnaise 391 Introduction 418
Dressings 391 A Foods covered 418
B Important properties 391 II Cane sugar 418
C Methods of processing and A Initial microtlora 418
preservation 392 B Effects of proces.sing on
D Microbial spoilage and pathogens 394 micruorganisms 418
Spoilage 394 Harvesting 419
Pathogens 395 Extraction and processing 419
E Control 397 Refining 421
Formulation 397 C Spoilage 421
Decontaminated ingredients 398 D Control 423
Hygienic processing 398 Raw materials 423
Packaging 398 Measures applied during
Distribution 398 processin~ 423
Consumer usc 398 Raw sugar 423
III Margarine 399 Storage stahility of final products 424
A Definitions 399 III Beet sugar 424
B Important properties 399 A Initialmicrotlora 424
C Methods of processing and B Effects of storage and procc"ing on
preservation 399 lllicn)organi-';I1l~ 424
o Microbial spoilage and pathogens 401 Storage. Ilullling and washing 424
Spoilage 401 Extraction 425
Pathogens 402 Refining 426
E Control 403 C Spoilage 427
IV Reduced-fat spreads 4()S Destruction of sugar 427
A Definitions 405 Formation of acids 427
B Important properties 405 Corrosion 427
C Methods of processing and Formation of ,I ime 428
presenation 405 Formation of nitrite 428
D Microbial spoilage and pathogens 406 D Control 428
Spoilage 406 Raw materiah 428
Pathogens 406 Measures applied during
E Control 407 procc,",sIn)2 428
V Butter 4()7 IV Palm sugar 429
A Definitions 407 A Initialmicroflora 429
B Important properties 407 B Effects of processing on
C Methods of processing and microorganisms 429
preservation 408 C Spoilage and control 430
xii CONTENTS
D Microorganisms in refined sugar Pasteurization 451
capable of spoiling other food 430 Preservatives 452
V Syrups 430 Combination of pasteurization and
A Liquid sugar 431 preservatives 456
Spoilage 431 E Process monitoring 456
Control 431 References 457
B Starch-based syrups 431
Soilage and control 432
C Maple syrups 432 14 Water 461
Initial microflora 432
Effects of processing and I Introduction 461
storage on microorganisms 432 A Important properties 461
Spoilage 433 B Methods of processing and
Control 433 preservation 461
VI Honey 434 C Types of final products 461
A Introduction 434 II Water for drinking 462
Important properties 434 A Definitions 462
Methods of processing and B Initial microflora 462
preservation 434 C Primary processing of raw water 463
B Initial microflora 435 Pre-treatment (impoundment) 463
C Processing 435 Coagulation, flocculation and
Effects of processing on sedimentation 463
microorganisms 435 Filtration 463
Spoilage 435 Disinfection 464
Pathogens 436 Distribution of drinking water 465
Control 436 D Control 466
References 436 III Process or operations water 467
A Definition 467
B Initial microflora 468
13 Soft drinks, fruit juices, C Primary processing of raw water 468
D Control 468
concentrates and fruit
IV Bottled water 469
preserves 440 A Definitions 469
Mineral (natural) water 469
Introduction 440
Bottled water (other than natural
A Foods covered 440 water) 470
B Important properties 441 B Initial microflora 470
Acidity 441
C Effects of processing on
Water activity 441 microorganisms 470
Nutrients 442 D Control 471
Oxygen and redox potential 443 References 472
C Methods of preservation 443
Natural antimicrobial substances 443
15 Eggs and egg products 475
Preservatives 443
II Initial microflora 444 Introduction 475
III Processing 444 A Definitions 475
A Effects of processing on B Important properties 475
microorganisms 444 Resistance to penetration 477
Soft drinks 445 Antimicrobial factors in the
Tomato juice 445 albumen (white) 479
Concentrated soft drinks 445 C Types of products 480
Fruit preserves 446 II Initial microflora 481
B Spoilage 446 A Transovarian transmission 481
Yeasts 446 B Contamination in the cloacae 484
Moulds 448 C Contamination in the production
Bacteria 448 environment 484
C Pathogens 449 III Shell eggs 485
D Control 450 A Effect of initial processing 485
Formulation 450 Transport and storage 485