Microbial Ecology of Foods V1

Factors Affecting Life and Death of Microorganisms

1st Edition - November 28, 1982
Imprint: Academic Press
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 4 3 1 6 8 3 - 6
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 1 5 4 8 7 - 1

Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology.… Read more

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Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology. It is divided into 14 chapters that focus on the environmental factors affecting food microorganisms. These factors are temperature, irradiation, water activity, pH, acidity, organic acids, curing salts, antibiotics, gases, packaging, and cleaning systems. Each chapter explores the scientific principles of the specific environmental factor; methods of measurement; and effects on growth and viability of spoilage organisms and pathogens. The chapters also look into the control measures and interrelationships with the other factors. Some of the chapters deal with the effects of cell injury on survival and recovery of microorganisms in food and the metabolic aspects of mixed microbial populations. In each chapter, the reader has been directed to appropriate key publications for further study. This volume is particularly suitable as an undergraduate or postgraduate textbook for students who have had at least one course in general microbiology.

Preface

Acknowledgments

Contents of Volume II

1 Temperature

I. Introduction

II. Effect of Chilling (Cooling, Refrigeration)

III. Effect of Freezing

IV. Effect of High Temperatures

V. Use of Temperature to Control Microorganisms in Foods

VI. Summary

2 Ultraviolet Irradiation

I. Introduction

II. Effects of Ultraviolet Light on Microorganisms

III. Use of Ultraviolet Light in the Treatment of Food

IV. Combination Effects and Interactions

3 Ionizing Irradiation

I. Introduction

II. Effect of Ionizing Radiations on Microorganisms

III. Use of Ionizing Radiations to Control Microorganisms in Foods

IV. Combination Effects and Interactions

4 Reduced Water Activity

I. Introduction

II. Effects of Reduced Water Activity on Microorganisms

III. Use of Reduced aw to Control Microorganisms in Foods

IV. Interactions of aw and Other Factors

5 pH and Acidity

I. Introduction

II. Effects of pH on Microorganisms

III. Effects of pH on Food Spoilage Microorganisms

IV. Effects of pH on Pathogens

V. Use of pH to Control Microorganisms in Foods

6 Oxidation-Reduction Potential

I. Introduction

II. Effects of Redox Potential on Microorganisms

III. Use of Redox Potential to Control Microorganisms in Foods

IV. Combination Effects and Interactions

7 Organic Acids

I. Introduction

II. Effects of Organic Acids on Microorganisms

III. Use of Organic Acids to Control Microorganisms in Foods

8 Curing Salts and Related Materials

I. Introduction

II. Effect of Curing Salts

III. Controls

9 Antibiotics in Foods

I. Introduction

II. Antibiotics as Food Preservatives

III. Antibiotics for Growth Enhancement and Disease Control in Farm Animals

IV. Antibiotic Residues

10 Gases as Preservatives

I. Introduction

II. Carbon Dioxide

III. Sulfur Dioxide

IV. Ethylene Oxide

V. Propylene Oxide

VI. Ozone

11 Packaging

I. Introduction

II. Packaging Materials

III. The Microbiology of Packaging

IV. Production Control

12 Injury and Its Effect on Survival and Recovery

I. Introduction

II. Characteristics of Injured Microbes

III. Enumeration of Injured Microbes

IV. The Significance of Injured Microbes to Food Processing

V. Effects of Injury and Resuscitation on Microbiological Criteria

13 Interacting Factors Affecting Mixed Populations

I. Introduction

II. Environmental Factors

III. Implicit Parameters (Mutual Interactions in Mixed Populations)

14 Cleaning, Disinfection, and Hygiene

I. Introduction

II. Water

III. Cleaning Agents

IV. Disinfectants

V. Methods of Testing

VI. Sanitation of Food-Processing Plants

VII. Sanitation in Food Service Establishments and Markets

VIII. Physical Facilities and Services That Enhance Food Hygiene

IX. Employee Health and Hygienic Practices

X. Safety Precautions

XI. Glossary

Bibliography

Appendix I The ICMSF: Its Purposes and Accomplishments

History and Purpose

Membership and Subcommissions

Accomplishments

Financing

Appendix II Contributors to the Sustaining Fund of ICMSF

Appendix III Members and Consultants of ICMSF and Its Subcommissions

Members of the ICMSF

Balkan and Danubian Subcommission

Latin-American Subcommission

Middle East-North African Subcommission

Consultants for this Volume

Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Microbial Ecology of Foods V1

Factors Affecting Life and Death of Microorganisms

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