Microbial ecology of foods. / Volume 1, Factors affecting life and death of microorganisms

349 Pages·1982·5.72 MB·English

by  International Committee on Microbiological Specifications for Foods

MICROBIAL ECOLOGY
OF FOODS
VOLUME I
Factors Affecting Life and Death
of Microorganisms
MICROORGANISMS IN FOODS 3
Sponsored by the
INTERNATIONAL COMMISSION ON MICROBIOLOGICAL
SPECIFICATIONS FOR FOODS
of the
INTERNATIONAL ASSOCIATION OF MICROBIOLOGICAL SOCIETIES
CONTRIBUTORS
A. Alaoui W. J. Kooiman
A. C. Baird-Parker Κ. H. Lewis
M. H. Brown J. Liston
F. L. Bryan H. Lundbeck
Ν. S. de Caruso S. Mendoza
J. H. B. Christian G. Mocquot
D. S. Clark S. El-Mossalami
C Cominazzini Y. Κ. Motawa
D. A. Corlett, Jr. C. F. Niven, Jr.
Α. N. Al-Dulaimi P. M. Nottingham
R. P. Elliott J. C. Olson, Jr.
O. Emberger Ν. Othman
J. M. Goepfert H. Pivnick
J. Gomez-Ruiz F. Quevedo
R. Hablas T. A. Roberts
B. C. Hobbs H. Sidahmed
A. Hurst J. H. Silliker
S. T. Iaria B. Simonsen
M. Ingram H. J. Sinell
M. Kalember-Radosavljevic J. Takâcs
I. Kashoulis M. van Schothorst
MICROBIAL ECOLOGY
OF FOODS
VOLUME I
Factors Affecting Life and Death
of Microorganisms
by
The International Commission on Microbiological
Specifications for Foods
Editorial Committee
J. H. Silliker (Chairman), R. P. Elliott (Editorial Coordinator)
A. C. Baird-Parker, F. L. Bryan, J. H. B. Christian, D. S. Clark
J. C. Olson, Jr., T. A. Roberts
1980
ACADEMIC PRESS
A Subsidiary of Harcourt Brace Jovanovich, Publishers
New York London Toronto Sydney San Francisco
COPYRIGHT © 1980, BY ACADEMIC PRESS, INC.
ALL RIGHTS RESERVED.
NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR
TRANSMITTED IN ANY FORM OR BY ANY MEANS, ELECTRONIC
OR MECHANICAL, INCLUDING PHOTOCOPY, RECORDING, OR ANY
INFORMATION STORAGE AND RETRIEVAL SYSTEM, WITHOUT
PERMISSION IN WRITING FROM THE PUBLISHER.
ACADEMIC PRESS, INC.
Ill Fifth Avenue, New York, New York 10003
United Kingdom Edition published by
ACADEMIC PRESS, INC. (LONDON) LTD.
24/28 Oval Road, London NW1 7DX
Library of Congress Cataloging in Publication Data
International Commission on Microbiological Speci-
fications for Foods.
Factors affecting growth and death in micro-
organisms.
(Microbial ecology of foods ; v. 1)
Includes index.
1. Food—Microbiology. 2. Micro-organisms—
Physiology. 3. Food—Preservation. I. Title.
II. Title; Microorganisms in foods 3. III. Series.
[DNLM: 1. Food microbiology. 2. Ecology.
QW85 I61mb]
QR115.M45 vol.1 576M63s [664\028] 80-10521
ISBN 0-12-363501-2 (cloth)
ISBN 0-12-363521-7 (paper)
PRINTED IN THE UNITED STATES OF AMERICA
82 83 9 8 7 6 5 4 32
Dedicated to
MAURICE INGRAM
1912-1977
Founder of the ICMSF
DISTINGUISHED SCIENTIST, WARM FRIEND
This page intentionally left blank
Contents
Preface xi
Acknowledgments xiii
Contents of Volume II xv
1 Temperature
I. Introduction 1
II. Effect of Chilling (Cooling, Refrigeration) 6
III. Effect of Freezing 11
IV. Effect of High Temperatures 16
V. Use of Temperature to Control Microorganisms in Foods 27
VI. Summary 37
2 Ultraviolet Irradiation
I. Introduction 38
II. Effects of Ultraviolet Light on Microorganisms 40
III. Use of Ultraviolet Light in the Treatment of Food 41
IV. Combination Effects and Interactions 45
3 Ionizing Irradiation
I. Introduction 46
II. Effect of Ionizing Radiations on Microorganisms 50
III. Use of Ionizing Radiations to Control Microorganisms in
Foods 61
IV. Combination Effects and Interactions 67
vii
viii Contents
4 Reduced Water Activity
I. Introduction 70
II. Effects of Reduced Water Activity on Microorganisms 76
III. Use of Reduced a to Control Microorganisms in Foods 85
w
IV. Interactions of a and Other Factors 90
w
5 pH and Acidity
I. Introduction 92
II. Effects of pH on Microorganisms 95
III. Effects of pH on Food Spoilage Microorganisms 104
IV. Effects of pH on Pathogens 106
V. Use of pH to Control Microorganisms in Foods 110
6 Oxidation-Reduction Potential
I. Introduction 112
II. Effects of Redox Potential on Microorganisms 119
ΠΙ. Use of Redox Potential to Control Microorganisms in Foods 122
IV. Combination Effects and Interactions 123
7 Organic Acids
I. Introduction 126
II. Effects of Organic Acids on Microorganisms 127
III. Use of Organic Acids to Control Microorganisms in Foods 134
8 Curing Salts and Related Materials
I. Introduction 136
II. Effect of Curing Salts 138
III. Controls 158
9 Antibiotics in Foods
I. Introduction 160
II. Antibiotics as Food Preservatives 160
III. Antibiotics for Growth Enhancement and Disease Control in
Farm Animals 163
IV. Antibiotic Residues 167
Contents ix
10 Gases as Preservatives
I. Introduction 170
II. Carbon Dioxide 171
III. Sulfur Dioxide 180
IV. Ethylene Oxide 184
V. Propylene Oxide 188
VI. Ozone 189
11 Packaging
I. Introduction 193
II. Packaging Materials 193
III. The Microbiology of Packaging 200
IV. Production Control 203
12 Injury and Its Effect on Survival and Recovery
I. Introduction 205
II. Characteristics of Injured Microbes 206
III. Enumeration of Injured Microbes 210
IV. The Significance of Injured Microbes to Food Processing 213
V. Effects of Injury and Resuscitation on Microbiological
Criteria 214
13 Interacting Factors Affecting Mixed Populations
I. Introduction 215
II. Environmental Factors 215
III. Implicit Parameters (Mutual Interactions in Mixed
Populations) 221
14 Cleaning, Disinfection, and Hygiene
I. Introduction 232
II. Water 233
III. Cleaning Agents 233
IV. Disinfectants 238
V. Methods of Testing 239
VI. Sanitation of Food-Processing Plants 244
VII. Sanitation in Food Service Establishments and Markets 248