The Microbiological Quality of Food
Foodborne Spoilers
- 2nd Edition - October 25, 2024
- Imprint: Woodhead Publishing
- Editors: Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 1 1 6 0 - 3
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 1 1 3 1 - 3
The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage.… Read more
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Request a sales quoteThe Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented.
This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world.
- Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworks
- Provides Case Studies: for some foods and emerging spoilers, along with examples of how to prolong the shelf life
- Includes Calculations/worked examples: models and practical examples to calculate the shelf life of foods and to design and effective method to inhibit spoilers
Scientists, industry stakeholders needing knowledge in food spoilage
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- 1 Food spoilage: why a book
- 2 The characters
- 3 The stage
- 4 The plot
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Chapter 1. Microbial spoilage of foods: fundamentals
- Abstract
- 1.1 Introduction
- 1.2 Microbial food spoilage: overview
- 1.3 Factors affecting microbial spoilage
- 1.4 Major microorganisms involved in food spoilage
- 1.5 Detection and quantification of food-spoilage microorganisms
- 1.6 Preventing microbiological spoilage of foods
- References
- Chapter 2. The genus Pseudomonas
- Abstract
- 2.1 The genus Pseudomonas: Historical Cues and relevance
- 2.2 Genus Pseudomonas: Characteristics and ecology
- 2.3 Identification and tracking methods of foodborne pseudomonads: From classical microbiology toward -omics approaches
- 2.4 Spoilage potential of the Pseudomonas Strains: A focus on the Pseudomonas fluorescens group
- 2.5 Quorum sensing, motility, biofilm formation and plant contamination
- 2.6 Conclusions and future Perspectives
- Acknowledgments
- References
- Chapter 3. Specific spoilage organisms and other spoiling microorganisms of fish
- Abstract
- 3.1 Introduction
- 3.2 Fish microbiota
- 3.3 The specific spoilage organisms concept
- 3.4 Factors affecting the selection of specific spoilage organisms
- 3.5 Metabolic products of spoilage microorganisms and specific spoilage organisms
- 3.6 Determination of spoilage microbiota and specific spoilage organisms
- 3.7 Relation of specific spoilage organisms to fish freshness and shelf-life assessment
- 3.8 Ephemeral spoilage organisms
- 3.9 Future trends
- References
- Chapter 4. Enterobacteria
- Abstract
- 4.1 Enterobacteria: taxonomy
- 4.2 Enterobacteria: the ecology
- 4.3 Enterobacteria in food
- 4.4 Enterobacteria and foodborne diseases
- 4.5 Enterobacteria: winning “strategists”
- References
- Chapter 5. Lactic acid bacteria as spoilage microorganisms
- Abstract
- 5.1 Introduction
- 5.2 Beer spoilage lactic acid bacteria
- 5.3 Meat spoilage lactic acid bacteria
- 5.4 Fruit juices spoilage lactic acid bacteria
- 5.5 Wine spoilage lactic acid bacteria
- 5.6 Other foods
- References
- Chapter 6. Alicyclobacillus spp.: a spore-forming and spoiling microorganism with thermoacidophilic traits
- Abstract
- 6.1 Description of the genus and ecology
- 6.2 Thermal resistance
- 6.3 Stress resistance in Alicyclobacillus
- 6.4 Spoilage events by Alicyclobacillus and biochemical pathways
- 6.5 Recommendation from public bodies or producers’ associations
- 6.6 Testing for Alicyclobacillus in the food industry
- 6.7 Controlling Alicyclobacillus spp.
- References
- Chapter 7. Spore-forming bacteria
- Abstract
- 7.1 Introduction and current taxonomy
- 7.2 Diversity of sporeformers
- 7.3 Ecology of spore-forming bacteria
- 7.4 Food spoilage
- 7.5 Methods to track spore-forming bacteria
- 7.6 Future trends
- References
- Chapter 8. Fungi
- Abstract
- 8.1 Fungi: characteristics and classification
- 8.2 Molds
- 8.3 Yeasts
- 8.4 Food spoilage prevention methods
- References
- Chapter 9. Spoilage of milk and dairy products
- Abstract
- 9.1 Introduction
- 9.2 Milk composition
- 9.3 Spoilage characteristics
- 9.4 Types of spoilage microorganisms in milk and other dairy products
- 9.5 Pathogenic microorganisms and their significance in public health
- 9.6 Milk processing and prevention of spoilage
- 9.7 Light and spoilage
- 9.8 Milk spoilage detection methods
- 9.9 Future trends/conclusion
- References
- Chapter 10. Spoilage of meat and fish
- Abstract
- 10.1 Introduction
- 10.2 Interactions between meat and fish spoiling microorganisms
- 10.3 Parameters determining meat and fish spoilage
- 10.4 Meat and meat product spoiling microorganisms
- 10.5 Fish and Fish Product Spoiling Microorganisms
- 10.6 Conclusion
- References
- Chapter 11. Sourdough and bread spoilage microorganisms
- Abstract
- 11.1 Introduction
- 11.2 How the main microbial spoilage can be controlled over sourdough fermentation and storage
- 11.3 Impact of ingredients on spoilage diversity
- 11.4 Proper sourdough and bread storage and handling
- 11.5 Environmental control
- 11.6 Prospective versus sustainable bread supply chains
- 11.7 Conclusion
- References
- Chapter 12. Canned and heat preserved foods
- Abstract
- 12.1 Main characteristics and types of canned foods
- 12.2 Factors affecting safety and microbial quality of canned foods
- 12.3 Spoilage issues associated with canned foods
- 12.4 Spoiling microbiota of canned foods
- References
- Chapter 13. Wine and other alcoholic beverages
- Abstract
- 13.1 Introduction
- 13.2 Altering microorganisms in wine and their repercussions
- 13.3 Detection and identification techniques of spoilage microorganisms
- 13.4 Prevention, control, and elimination strategies
- 13.5 Alternatives to traditional wine on a growing market
- 13.6 Conclusion
- References
- Chapter 14. Vegetables: fermented vegetables and minimally processed vegetables
- Abstract
- 14.1 Fermented vegetables
- 14.2 Spontaneous and controlled vegetable fermentation
- 14.3 Processing and microbial ecology of the main fermented vegetables
- 14.4 Minimally processed vegetables
- References
- Chapter 15. Shelf life definition and predictive approaches—modeling strategies for an effective control of food spoilage
- Abstract
- 15.1 Shelf life, defined
- 15.2 Predicting shelf life
- 15.3 Quantitative microbial spoilage assessment
- 15.4 Monitoring and predicting spoilage using smart labels and sensors
- 15.5 Integration of models and data for dynamic shelf life management
- References
- Chapter 16. The impact of biofilms on food spoilage
- Abstract
- 16.1 Introduction
- 16.2 Mechanisms of microbial biofilm formation
- 16.3 Biofilm in food environments, their persistence and main microorganisms involved
- 16.4 Control of biofilm formation using traditional and novel methods
- 16.5 Future trends
- References
- Chapter 17. Nonthermal approaches to increase the shelf life and safety of vegetable puree: technical aspects of ultra high pressure homogenization processes and case studies
- Abstract
- 17.1 Introduction
- 17.2 Vegetable purees and microbial spoilage
- 17.3 The ultra high-pressure homogenization
- 17.4 Case study- application of ultra-high pressure homogenization in vegetable puree product and Italian nation project
- 17.5 Conclusion
- References
- Further reading
- Index
- Edition: 2
- Published: October 25, 2024
- Imprint: Woodhead Publishing
- No. of pages: 348
- Language: English
- Paperback ISBN: 9780323911603
- eBook ISBN: 9780323911313
AB
Antonio Bevilacqua
Dr. Antonio Bevilacqua is a researcher in food microbiology. He has received an MSc in Food Science and Technology and a PhD in Food Biotechnology (University of Foggia); the main topics of his research activity are table olives, fermented meat and micro-encapsulation, predictive microbiology (namely the use of the theory of the Design of Experiments and multivariate approaches), natural antimicrobials and alternative tools for food preservation, microbiology of starter cultures. He is the author of c. 150 papers.
Affiliations and expertise
Department of the Science of Agriculture, Food and Environment, University of Foggia, ItalyMC
Maria Rosaria Corbo
Prof. Maria Rosaria Corbo is Associate Professor of Microbiology; she gained an MSc in Biology in the University of Bari (Italy) and a PhD in Food Biotechnology in the University of Foggia. Her research topics covers a wide range in food microbiology (minimally processed foods, fermented meat and fish, fermented vegetables, natural antimicrobials, homogenization and ultrasound as tools for food preservation, predictive microbiology); she is the author of c. 200 papers.
Affiliations and expertise
Associate Professor of Microbiology, Department of the Science of Agriculture, Food and Environment, University of Foggia, ItalyMS
Milena Sinigaglia
Prof. Milena Sinigaglia is the Professor Head of the Section of Predictive Microbiology; she received an MSc in Agricultural Science and a PhD in Food Biotechnology in the University of Bologna (Italy). She is Associate Editor for the Italian Journal of Food Science and her research topics cover a wide range (mathematical modeling of foodborne bacteria, natural antimicrobials and alternative approaches in food preservation, fermented foods). She is the author of c. 250 papers.
Affiliations and expertise
Professor Head of the Section of Predictive Microbiology, Department of the Science of Agriculture, Food and Environment, University of Foggia, ItalyRead The Microbiological Quality of Food on ScienceDirect