Microbial ecology of food commodities

776 Pages·2005·5.116 MB·English

by  International Commission on Microbiological Specifications for Foods

Kluwer Academic/Plenum Publishers
NewYork,Boston,Dordrecht,London,Moscow
Theauthorhasmadeeveryefforttoensuretheaccuracyoftheinformationherein.However,
appropriateinformationsourcesshouldbeconsulted,especiallyforneworunfamiliarprocedures.Itisthe
responsibilityofeverypractitionertoevaluatetheappropriatenessofaparticularopinionininthecontext
ofactualclinicalsituationsandwithdueconsiderationstonewdevelopments.Theauthor,editors,andthe
publishercannotbeheldresponsibleforanytypographicalorothererrorsfoundinthisbook.
ISBN:0-306-48675-X
eISBN:0-306-48676-8
(cid:1)C 2005byKluwerAcademic/PlenumPublishers,NewYork
233SpringStreet,NewYork,NewYork10013
Copyright(cid:1)C 1998,2000byICMSF
(FormerlypublishedbyChapman&Hall,ISBN0-7514-0430-6)
http://www.wkap.nl
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Contents
Preface xiii BSpoilage 62
CPathogens 62
DControl(raw,cured,
1 Meatandmeatproducts 1 shelf-stablemeats) 64
Control(Chinesesausages) 65
I Introduction 1 DControl(drysalami,
ADefinitions 2 e.g.,Hungarian) 66
BImportantproperties 2 DControl(fermented,
CMethodsofprocessingand highacidsausages) 67
preservation 3 VIIIDriedmeats 68
DTypesofmeatproducts 4 AEffectsofprocessingon
II Initialmicroflora 4 microorganisms 68
ARuminants 4 BSpoilage 69
BPigs 10 CPathogens 69
III Primaryprocessing 15 DControl(driedmeats) 69
ARuminants 15 IX Cookedperishableuncuredmeats 71
BPigs 23 AEffectsofprocessingon
CSpoilage 31 microorganisms 71
DPathogens 32 BSpoilage 72
EControl 38 CPathogens 73
EControl(farm) 38 DControl(cookedperishable
FControl(transportand uncuredmeats) 74
holdingatabattoirs) 40 X Fullyretortedshelf-stable
GControl(slaughterand uncuredmeats 75
dressingofcattleandsheep) 41 AEffectsofprocessingon
HControl(slaughterand microorganisms 75
dressingofpigs) 42 BSpoilage 76
IControl(chilling(cattle, CPathogens 76
sheep,andpigs)) 43 DControl(fullyretorted
JControl(storageand shelf-stableuncuredmeats) 76
transport) 45 XI Cookedperishablecuredmeats 78
IV Carcasscuttingandpackaging 46 AEffectsofprocessingon
AEffectsofprocessingon microorganisms 78
microorganisms 46 BSpoilage 79
BSpoilage 48 CPathogens 80
CPathogens 50 DControl(cooked,perishable
DControl(meatstoredinair, curedmeats) 82
vacuum-packedorstoredin XII Shelf-stablecookedcuredmeats 83
modifiedatmospheres) 51 AEffectsofprocessingon
V Frozenmeat 52 microorganisms 83
AEffectsofprocessingon BSpoilage 83
microorganisms 52 CPathogens 83
BSpoilage 52 DControl(shelf-stablecooked
CPathogens 53 curedmeats) 84
DControl(frozenmeats) 53 XIIISnails 84
VI Rawcomminutedmeats 54 ADefinition 84
AEffectsofprocessingon BProductionandprocessing 85
microorganisms 54 CPathogens 85
BSpoilage 55 DControl(snails) 85
CPathogens 55 XIVFroglegs 86
DControl(rawcomminuted ADefinition 86
meats) 58 BProductionandprocessing 86
VII Rawcuredshelf-stablemeats 59 CPathogens 87
AEffectsofprocessingon DControl(froglegs) 87
microorganisms 59 References 88
vi CONTENTS
2 Poultryproducts 107 CPathogens 209
DControl(aquaculture) 210
I Introduction 107 V Frozenrawseafood 211
ADefinitions 108 AFreezingprocess 211
BImportantproperties 108 BSaprophytesandspoilage 212
CMethodofprocessing 108 CPathogens 212
DTypesofpoultryproducts 108 DControl(frozenrawseafood) 213
II Initialmicroflora(effectof VI Mincedfishandsurimiproducts 214
farmpractices) 110 VII Cookedcrustaceae(frozenor
III Primaryprocessing(wholebirds chilled) 215
andparts) 111
ACooking,picking,andpackaging 215
AEffectsofprocessingon BSaprophytesandspoilage 215
microorganisms 111 CPathogens 217
BSpoilage 123 DControl(cooked
CPathogens 127 crustaceae,frozenorchilled) 220
DControl(primaryprocessing, VIIILightlypreservedfishproducts 221
wholebirdsandparts) 145 AIntroduction 221
IV Frozenpoultryproducts 146
BSaprophytesandspoilage 222
AEffectsofprocessingon CPathogens 223
microorganisms 146 DControl(lightlypreserved
BSpoilage 146 fishproducts) 225
CPathogens 147 IX Semi-preservedfishproducts 227
DControl(frozenpoultryproduct) 147 AIntroduction 227
V Perishable,cookedpoultry
BSaprophytesandspoilage 227
products 148
CPathogens 228
AEffectsofprocessingon DControl(semi-preserved
microorganisms 148 fishproducts) 228
BSpoilage 149 X Fermentedfishproducts 229
CPathogens 150 AControl(fermentedfishproducts) 230
DControl(perishable, XI Fullydriedorsaltedproducts 231
cookedpoultryproducts) 152 AControl(fullydriedor
VI Fullyretorted(“botulinum-
saltedproducts) 232
cooked”)poultryproducts 154 XII Pasteurizedproducts 232
AControl(fullyretortedshelf-stable AIntroduction 232
poultryproducts) 154 BSaprophytesandspoilage 233
VII Driedpoultryproducts 155
CPathogens 233
AEffectsofprocessingon DControl(pasteurizedfishproducts) 234
microorganisms 156 XIIICannedseafood 235
BSpoilage 156 AProcessing 235
CPathogens 156 BControl(cannedseafood) 235
DControl(driedpoultryproducts) 156 References 236
References 157
4 Feedsandpetfoods 250
3 Fishandfishproducts 174
I Introduction 250
I Introduction 174 II Roughages 251
ADefinitions 174 AEffectsofprocessingon
BImportantproperties 175 microorganisms 252
II Initialmicroflora 177 BSpoilage 252
ASaprophyticmicroorganisms 177 CPathogens 253
BPathogensandtoxicants 180 DControl(roughages) 254
III Primaryprocessing 190 III Animalby-products 256
AFinfishofmarineand AEffectsofprocessingon
freshwaterorigin 190 microorganisms 257
Control(finfishofmarine BSpoilage 258
andfreshwaterorigin) 195 CPathogens 258
BCrustacea 197 DControl(animalby-products) 261
Control(crustacea) 200 IV Fishmeal 263
CMollusca 202 AEffectsofprocessingon
Control(mollusca) 206 microorganisms 264
IV Aquaculture 208 BSpoilage 265
AInitialmicroflora 208 CPathogens 265
BSpoilage 208 DControl(fishmeal) 265
CONTENTS vii
V Compoundedfeeds 266 DControl(fermentedand
AEffectsofprocessingon acidifiedvegetables) 306
microorganisms 266 IX Sprouts 307
BSpoilage 267 AEffectsofharvesting,
CPathogens 268 transportation,processing,and
DControl(compoundedfeeds) 268 storage 307
VI Petfoods 270 BSaprophytesandspoilage 307
AEffectsofprocessingon CPathogens 308
microorganisms 271 DControl(sprouts) 309
BSpoilage 271 X Mushrooms 311
CPathogens 271 AEffectsofharvesting,
DControl(petfoods) 272 transportation,processing,and
References 272 storageonmicroorganisms 311
BSaprophytesandspoilage 312
CPathogens 312
5 Vegetablesandvegetable
DControl(mushrooms) 313
products 277
XI Cassava 314
AEffectsofharvesting,
I Introduction 277
transportation,processing,and
ADefinitionsandimportant
storageonmicroorganisms 314
properties 277
BControl(cassava) 315
II Initialmicroflora(includingfield
References 315
practicesandharvest) 278
ASaprophyticmicroorganisms 279
BPathogens 279 6 Fruitsandfruitproducts 326
CGoodagriculturalpractices 280
III Rawandminimallyprocessed I Introduction 326
vegetables 281 ADefinitions 326
AEffectsoftransportation, BImportantproperties 326
processing,andstorageon CMethodsofprocessing 326
microorganisms 281 DTypesoffinalproducts 327
BSaprophytesandspoilage 283 II Initialmicroflora(freshfruits) 328
CPathogens 284 III Primaryprocessing 328
DControl(rawandminimally AEffectsofprocessingon
processedvegetables) 289 microorganisms 328
IV Cookedvegetables 294 BSpoilage 329
AEffectsofprocessingon CPathogens 334
microorganisms 294 DControl(freshfruits) 336
BSaprophytesandspoilage 294 IV Pre-cut(minimallyprocessed)
CPathogens 294 fruit 338
DControl(cookedvegetables) 295 AEffectsofprocessingon
V Frozenvegetables 295 microorganisms 338
AEffectsofprocessingon BSpoilage 339
microorganisms 295 CPathogens 339
BSaprophytesandspoilage 296 DControl(pre-cut
CPathogens 296 (minimallyprocessed)fruit) 340
DControl(frozenvegetables) 297 V Frozenfruits 341
VI Cannedvegetables 297 AEffectsofprocessingon
AEffectsofprocessingon microorganisms 341
microorganisms 297 BSpoilage 341
BSaprophytesandspoilage 298 CPathogens 342
CPathogens 299 DControl(frozenfruits) 342
DControl(cannedvegetables) 299 VI Cannedfruits 342
VII Driedvegetables 301 AEffectsofprocessingon
AEffectsofprocessingon microorganisms 342
microorganisms 301 BSpoilage 343
BSaprophytesandspoilage 301 CPathogens 343
CPathogens 302 DControl(cannedfruits) 344
DControl(driedvegetables) 302 VII Driedfruits 345
VIIIFermentedandacidifiedvegetables 303 AEffectsofprocessingon
AEffectsofprocessingon microorganisms 345
microorganisms 303 BSpoilage 346
BSaprophytesandspoilage 305 CPathogens 346
CPathogens 305 DControl(driedfruits) 347
viii CONTENTS
VIIIFermentedandacidifiedfruits 348 II Initialmicroflora 394
AEffectsofprocessingon AFungi 394
microorganisms 348 BBacteria 398
BSpoilage 349 III Primaryprocessing 399
CPathogens 350 AEffectsofprocessingon
DControl(fermentedand microorganisms 399
acidifiedfruits) 350 BSpoilage 401
IX Tomatoproducts 351 CPathogensandtoxins 403
AEffectsofprocessingon DControl(cereals) 408
microorganisms 351 IV Flours,starches,andmeals 409
BSpoilage 351 AEffectsofprocessingon
CPathogens 352 microorganisms 409
DControl(tomatoproducts) 352 BSaprophytesandspoilage 411
References 353 CPathogensandtoxins 411
DControl(flours,starches
andmeals) 412
7 Spices,drysoups,andoriental V Dough 413
flavorings 360 AEffectofprocessingon
microorganism 413
I Spices,herbs,anddryvegetable BSpoilage 414
seasonings 360 CPathogensandtoxins 414
ADefinitions 360 DControl(dough) 415
BImportantproperties 360 VI Breads 415
CMethodsofprocessingand AEffectsofprocessingon
preservation 362 microorganisms 415
DTypesoffinalproducts 362 BSpoilage 417
EInitialmicroflora 363 CPathogensandtoxins 419
FPrimaryprocessing 365 DControl(breads) 419
GProcessing 368 VII Pastaandnoodles 421
HControl(spices,herbs, AEffectsofprocessingon
anddryvegetableseasonings) 371 microorganisms 421
II Drysoupandgravymixes 372 BSpoilage 421
ADefinitions 372 CPathogensandtoxins 422
BInitialmicroflora 372 DControl(pastaandnoodles) 423
CPrimaryprocessing 373 VIIIBreakfastcerealsandsnackfoods 423
DControl(drysoupandgravymixes) 374 AEffectsofprocessingon
III Soysauces 374 microorganisms 423
ADefinition 374 BSpoilage 424
BImportantproperties 374 CPathogensandtoxins 424
CMethodsofprocessingand DControl(breakfastcereals,
preservation 375 snackfoods) 424
DTypesoffinalproducts 377 IX Pastriesandfilledproducts 425
EInitialmicroflora 378 AEffectsofprocessingon
FPrimaryprocessing 378 microorganisms 425
GControl 380 BSpoilage 425
IV Fishandshrimpsaucesandpastes 382 CPathogens 426
ADefinitions 382 DControl(pastriesand
BImportantproperties 382 filledproducts) 426
CMethodsofprocessingand References 429
preservation 382
DTypesoffinalproducts 383
EInitialmicroflora 383 9 Nuts,oilseeds,and
FPrimaryprocessing 384 driedlegumes 440
GControl 385
References 385 I Introduction 440
ADefinitions 440
BImportantproperties 440
8 Cerealsandcerealproducts 392 CMethodsofprocessing 441
DTypesoffinalproducts 442
I Introduction 392 II Initialmicroflora 443
ADefinitions 392 ANuts 443
BImportantproperties 393 BOilseeds 443
CMethodsofprocessing 393 CLegumes 443
DTypesoffinalproducts 394 DCoffee 443
CONTENTS ix
III Primaryprocessing 444 III Mayonnaise-basedsalads 493
AEffectsofprocessingon ADefinitions 493
microorganisms 444 BImportantproperties 493
BSpoilage 448 CMethodsofprocessingand
CPathogens 449 preservation 493
DControl(primaryprocessing DMicrobialspoilageandpathogens 494
oftreenuts,peanuts,coconut, EControl(mayonnaise-basedsalads) 495
driedlegumes,andcoffee) 455 IV Margarine 496
IV Treenut,peanut,andcoconut ADefinitions 496
processing 458 BImportantproperties 497
AEffectsofprocessingon CMethodsofprocessingand
microorganisms 458 preservation 497
BSpoilage 458 DMicrobialspoilageandpathogens 500
CPathogens 458 EControl(margarine) 502
DControl(treenut,peanutand V Reduced-fatspread 504
coconutprocessing) 459 ADefinitions 504
V Oilseedproducts 460 BImportantproperties 505
AEffectsofprocessingon CMethodsofprocessingand
microorganisms 460 preservation 505
BSpoilage 460 DMicrobialspoilageandpathogens 506
CPathogens 460 EControl(reduced-fatspread) 507
DControl(oilseedproducts) 460 VI Butter 508
VI Legumeproducts 460 ADefinitions 508
AEffectsofprocessingon BImportantproperties 509
microorganisms 460 CMethodsofprocessingand
BSpoilage 461 preservation 509
CPathogens 461 DMicrobialspoilageandpathogens 510
DControl(legumeproducts) 461 EControl(butter) 513
VII Coffeeproducts 461 VII Water-continuousspreads 515
References 461 VIIIMiscellaneousproducts 516
References 516
10 Cocoa,chocolate,and
confectionery 467 12 Sugar,syrups,andhoney 522
I Introduction 467 I Introduction 522
ADefinitions 467 II Canesugar 522
BImportantproperties 467 AInitialmicroflora 522
II Initialmicroflora 468 BEffectsofprocessingon
III Primaryprocessing 468 microorganisms 523
AEffectsofprocessingon CSpoilage 525
microorganisms 468 DPathogens 526
BMethodsofprocessing 470 EControl(canesugar) 527
IV Processedproducts 470 III Beetsugar 528
AEffectsofprocessingon AInitialmicroflora 528
microorganisms 470 BEffectsofstorageandprocessing
BSpoilage 471 onmicroorganisms 528
CPathogens 472 CSpoilage 530
DControl(cocoa, DPathogens 531
chocolateandconfectionery) 474 EControl(beetsugar) 531
References 476 FMicroorganismsinrefinedsugar
capableofspoilingotherfood 532
IV Palmsugar 533
11 Oil-andfat-basedfoods 480 AInitialmicroflora 533
BEffectsofprocessingon
I Generalintroduction 480 microorganisms 533
II Mayonnaiseanddressings 481 CSpoilage 533
ADefinitions 481 DPathogens 533
BImportantproperties 482 EControl(palmsugar) 534
CMethodsofprocessingand V Syrups 534
preservation 483 AInitialmicroflora 534
DMicrobialspoilageandpathogens 485 BEffectofprocessingon
EControl(mayonnaiseand microorganisms 535
dressings) 491 CSpoilage 535
x CONTENTS
DPathogens 536 CPrimaryprocessesofprocessing
EControl(syrups) 536 orproductwater 584
VI Honey 537 DControl(processorproductwater) 585
AInitialmicroflora 538 IV Bottledwater 587
BEffectofprocessingon ADefinitions 587
microorganisms 538 BInitialmicroflora 587
CSpoilage 539 CPrimaryprocessing 587
DPathogens 539 CEffectsofprocessingon
EControl(honey) 539 microorganisms 588
References 540 CPathogens 590
DSpoilage 590
EControl(naturalmineralwater) 590
13 Softdrinks,fruitjuices,
References 592
concentrates,andfruit
preserves 544
15 Eggsandeggproducts 597
I Introduction 544
I Introduction 597
AFoodscovered 544
ADefinitions 597
BImportantproperties 545
BImportantproperties 597
CInitialmicroflora 548
CTypesofproducts 601
II Potentialfoodsafetyhazards 548
II Initialmicroflora 602
AMycotoxins 549
ATransovariantransmission 602
BBacterialpathogens 549
BContaminationinthecloacae 606
CViruses 550
CContaminationintheproduction
DParasites 551
environment 607
III Spoilage 551
III Shelleggs 608
APreservativeresistantyeasts 551
AEffectofinitialprocessing 608
BFilamentousfungi(molds) 554
BSpoilage 612
CBacteria 554
CPathogens 614
IV Processing 556
DControl(shelleggs) 616
AHeatprocessing 557
IV Liquideggs 617
BChilledstorage 559
AEffectsofprocessingon
CPreservatives 559
microorganisms 617
DStabilizationofconcentrated
BSpoilage 625
fruitproducts 562
CPathogens 625
EStabilizationoffruitpreserves 563
DControl(liquideggs) 627
FCombinationofpasteurization
V Driedeggs 629
andpreservatives 563
AEffectsofprocessingon
GAlternativenon-thermal
microorganisms 629
methods 564
BSpoilage 631
Control(softdrinks,
CPathogens 631
carbonatedandnon-carbonated) 565
DControl(driedeggs) 632
Control(fruitjuiceand
VI Furtherprocessedeggproducts 632
relatedproducts) 565
References 633
HTea-basedbeverages 568
References 568
16 Milkanddairyproducts 643
14 Water 574 I Introduction 643
ADefinitions 643
I Introduction 574 BImportanceofmicroorganisms
AImportantproperties 574 andotherimportantproperties 644
BMethodsofprocessingand CMethodsofprocessingand
preservation 574 preservation 645
CTypesoffinalproducts 574 DTypesoffinalproducts 645
II Drinkingwater 574 II Rawmilk—initialmicroflora 645
ADefinitions 574 AInterioroftheudder 646
BInitialmicroflora 575 BUdderandteatsurfaces 647
CPrimaryprocessingofrawwater 576 CMilkhandlingequipment 647
DPathogens 580 DEnvironment 648
ESpoilage 580 EPersonshandlingmilk 648
FControl(drinkingwater) 581 FAntimicrobialfactorsnaturally
III Processorproductwater 583 presentinmilk 648
ADefinition 583 GInhibitorysubstancesand
BInitialmicroflora 584 veterinarydrugresidues 649
CONTENTS xi
III Rawmilkfordirectconsumption 650 17 Fermentedbeverages 716
AEffectsofhandlingofrawmilk
I Introduction 716
onmicroorganisms 650
BSpoilage 651 ADefinitions 716
CPathogens 651 BImportantproperties 716
DControl(rawmilkfordirect C Methodsofprocessing 716
consumption) 654 DTypesoffinalproducts 718
IV Processedfluidmilk 657 II Initialmicroflora 718
AIntroduction 657 AGrains 718
BInitialprocessingsteps 657 BGrapes 718
III Primaryprocessing 719
CBasicprocedurestoreducethe
initialmicroflora 657 AEffectsofprocessingon
DCleaninganddisinfection 659 microorganisms 719
EEffectsofprocessingon BSpoilage 719
microorganisms 659 CPathogens 721
FSpoilage 659 DControl(fermented
GPathogens 660 beverages) 722
References 723
HControl(processedfluidmilk) 662
I Shelf-stablemilk 664
Control(shelf-stablemilk) 666
V Cream 668 AppendixI Objectivesand
AEffectofprocessingon
accomplishmentsofthe
microorganisms 668
BSpoilage 668 ICMSF 725
CPathogens 668
DControl 668 Historyandpurpose 725
VI Concentratedmilks 669 Functionsandmembership 725
AEffectsofprocessingon
Recentprojects 726
microorganisms 669
BSpoilage 670 Pastandfuture 727
CPathogens 670
DControl(concentratedmilks) 671
VII Drieddairyproducts 672
AppendixII ICMSFparticipants 729
AEffectsofprocessingon
microorganisms 672
Officers 729
BSpoilage 673
CPathogens 673 PastmembersoftheICMSF 730
DControl(drieddairyproducts) 674 MembersoftheLatinAmerican
VIIIIcecreamandfrozendairy
Subcommission 731
desserts 676
AEffectsofprocessingon FormermembersoftheLatinAmerican
microorganisms 677 Subcommission 732
BSpoilage 677
MembersoftheSouth-EastAsian
CPathogens 678
DControl(icecreamandfrozen Subcommission 732
dairydesserts) 678
IX Fermentedmilks 680
AEffectofprocessingon
AppendixIII Publicationsofthe
microorganisms 680
BSpoilage 683 ICMSF
CPathogens 683
DControl(fermentedmilks) 684 Books 733
X Cheese 685 WHOpublications 733
AEffectsofprocessingon
OtherICMSFtechnicalpapers 734
microorganisms 686
BSpoilage 689 Translations 734
CPathogens 690 AbouttheICMSF 734
DControl(freshandripenedcheese) 693
Control(processedcheese) 696
References 698 Index 737