Handbook of Food Safety Engineering E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 1919

Veröffentlichungsjahr: 2011

Beschreibung

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: * the fundamentals of microbial growth * food safety detection techniques * microbial inactivation techniques * food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

Leseprobe

Table of Contents

Cover

Title page

Copyright page

List of Contributors

About the Editor

Preface

Part One: Fundamentals

1 Introduction to Food Microbiology

1.1 INTRODUCTION

1.2 MICROORGANISMS AND FOODS

1.3 FOODBORNE ILLNESS

1.4 FOOD SPOILAGE

1.5 FOOD FERMENTATION

1.6 MICROBIAL PHYSIOLOGY AND FOOD PRESERVATION

1.7 MICROBIOLOGICAL ANALYSIS

1.8 FOOD SAFETY MANAGEMENT SYSTEMS

1.9 CONCLUSIONS

2 Overview of Foodborne Pathogens

2.1 INTRODUCTION

2.2 BACTERIAL PATHOGENS

2.3 FOODBORNE VIRUSES

2.4 FOODBORNE PARASITES

2.5 CONCLUSIONS

3 Chemical Safety of Foods

3.1 INTRODUCTION

3.2 NATURE OF CHEMICAL HAZARDS IN FOODS

3.3 FOOD SAFETY ENGINEERING AND CONTROL OF CHEMICAL HAZARDS

3.4 FOOD ALLERGEN CONTROL

3.5 CONCLUSIONS

4 Intrinsic and Extrinsic Parameters for Microbial Growth and Heat Inactivation

4.1 INTRODUCTION

4.2 FACTORS AFFECTING MICROBIAL GROWTH

4.3 FACTORS AFFECTING HEAT RESISTANCE

4.4 COMBINING TRADITIONAL PRESERVATION TECHNIQUES

4.5 CONCLUSIONS

5 Kinetics of Microbial Inactivation

5.1 INTRODUCTION

5.2 MICROBIAL INACTIVATION KINETICS BASED ON FOOD PROCESSING METHODS

5.3 KINETIC PARAMETERS FOR THE INACTIVATION OF PATHOGENS

5.4 CONCLUSIONS

6 Predictive Microbial Modelling

6.1 INTRODUCTION

6.2 CLASSIFICATION OF MODELS

6.3 DESCRIPTION OF MAIN MODELS

6.4 APPLICATIONS OF PREDICTIVE MICROBIAL MODELLING

6.5 PREDICTIVE MICROBIAL MODELLING AND QUANTITATIVE RISK ASSESSMENT

6.6 CONCLUSIONS

7 Integration of Food Process Engineering and Food Microbial Growth

7.1 INTRODUCTION

7.2 INACTIVATION OF MICROBIAL GROWTH

7.3 PROCESS-DEPENDENT MICROBIAL MODELING

7.4 PROCESS MODELING

7.5 INTEGRATION OF PROCESS AND MICROBIAL GROWTH KINETIC MODELS

7.6 CONCLUSIONS

Part Two: Advanced Food Safety Detection Methods

8 Rapid Methods and Automation in Microbiology: 30 Years of Trends and Predictions

8.1 INTRODUCTION

8.2 SAMPLE PREPARATION

8.3 MICROORGANISM DETECTION

8.4 FUTURE DEVELOPMENTS

8.5 CONCLUSIONS

APPENDIX 8.1 LIST OF COMPANIES CITED IN THE TEXT

9 Phage-based Detection of Foodborne Pathogens

9.1 INTRODUCTION

9.2 FUNDAMENTALS OF BACTERIOPHAGE

9.3 PHAGE-BASED DETECTION OF PATHOGENS

9.4 BACTERIOPHAGE-MEDIATED BIOCONTROL

9.5 CONCLUSIONS

10 Real-time PCR

10.1 INTRODUCTION

10.2 REAL-TIME PCR THEORY AND TECHNOLOGIES

10.3 REAL-TIME PCR SYSTEMS

10.4 REAL-TIME PCR APPLICATIONS FOR FOOD SAFETY

10.5 CONCLUSIONS

11 DNA Array

11.1 INTRODUCTION

11.2 HISTORY – FROM DOUBLE HELIX VIA BLOT TO DNA ARRAY

11.3 PRINCIPLE

11.4 DNA ARRAY STRUCTURE AND OPERATING RULES

11.5 APPLICATIONS AND POTENTIAL USE OF THE DNA ARRAYS

11.6 CONCLUSIONS

12 Immunoassay

12.1 INTRODUCTION

12.2 STRATEGIC CONSIDERATIONS

12.3 IMMUNOASSAY FORMATS

12.4 COMBINED METHODOLOGIES

12.5 SELECTED EXAMPLES OF IMMUNOASSAY APPLIED TO FOOD SAFETY

12.6 TROUBLESHOOTING AND VALIDATION

12.7 FUTURE DEVELOPMENTS

12.8 CONCLUSIONS

13 Biosensors

13.1 INTRODUCTION

13.2 BIOSENSORS FOR FOOD CONTROL AND SAFETY

13.3 CONCLUSIONS

Part Three: Conventional Processing Systems of Producing Safe Foods

14 Pasteurization and Sterilization

14.1 INTRODUCTION

14.2 STERILIZATION

14.3 PASTEURIZATION

14.4 CONCLUSIONS

15 Microwave Processing

15.1 INTRODUCTION

15.2 MECHANISM OF MICROWAVE HEATING

15.3 MICROWAVE RELATED DIELECTRIC PROPERTIES

15.4 COMPUTER SIMULATIONS TO IMPROVE MICROWAVE HEATING UNIFORMITY

15.5 PRACTICAL AND COMMERCIAL MICROWAVE PROCESSING

15.6 CONCLUSIONS

16 Drying of Foods

16.1 INTRODUCTION

16.2 OCCURRENCE OF MYCOTOXINS AND PATHOGENIC BACTERIA IN DRIED FOOD PRODUCTS

16.3 CONTROL OF MYCOTOXINS AND PATHOGENIC BACTERIA IN DRIED FOOD PRODUCTS

16.4 CONCLUSIONS

17 Frying of Foods

17.1 INTRODUCTION

17.2 OIL ABSORPTION

17.3 CHANGES IN OIL DURING FRYING

17.4 FORMATION OF TOXIC SUBSTANCES IN FRIED FOOD DURING FRYING

17.5 CONCLUSIONS

18 Food Refrigeration

18.1 INTRODUCTION

18.2 FOOD MICROBIOLOGY AND REFRIGERATION

18.3 REFRIGERATED PREPARED MEALS

18.4 REFRIGERATED STORAGE AND SAFETY

18.5 ACTIVE AND INTELLIGENT PACKAGING

18.6 CONCLUSIONS

19 Sous Vide and Cook-chill Processing

19.1 INTRODUCTION

19.2 SOUS VIDE PROCESSING

19.3 COOK-CHILL PROCESSING (NON-SOUS VIDE)

19.4 HIGH-QUALITY SHELF-LIFE, DISTRIBUTION AND RETAILING

19.5 CONCLUSIONS

20 Irradiation

20.1 INTRODUCTION

20.2 DEFINITION OF IRRADIATION

20.3 GAMMA IRRADIATION

20.4 UV-C IRRADIATION

20.5 COMBINED TREATMENTS

20.6 CONCLUSIONS

21 Aseptic Processing and Packaging

21.1 INTRODUCTION

21.2 A BRIEF HISTORY OF ASEPTIC PROCESSING IN THE FOOD INDUSTRY

21.3 BASIC PRINCIPLES AND APPLICATIONS

21.4 ASEPTIC PACKAGING APPLICATIONS

21.5 ASEPTIC PACKAGING SYSTEMS

21.6 ASEPTIC BULK STORAGE

21.7 SELECTION OF AN ASEPTIC PACKAGING SYSTEM

21.8 ASEPTIC PROCESSING OPERATION: ESTABLISHMENT, VALIDATION AND REGULATIONS

21.9 SAFETY OF ASEPTICALLY PROCESSED FOODS

21.10 ADVANTAGES OF ASEPTICALLY PROCESSED FOODS

21.11 FUTURE TRENDS FOR ASEPTIC PROCESSING AND PACKAGING

21.12 CONCLUSIONS

22 Modified Atmosphere Packaging

22.1 INTRODUCTION

22.2 ATMOSPHERE MODIFICATION

22.3 EFFECTS OF THE ATMOSPHERE MODIFICATION

22.4 POTENTIAL BENEFITS

22.5 POTENTIAL DISADVANTAGES

22.6 TOLERANCE TO O2 AND CO2

22.7 NONCONVENTIONAL ATMOSPHERES

22.8 MAP RECOMMENDATIONS

22.9 PACKAGE DESIGN

22.10 MODELLING

22.11 TYPES OF FILMS

22.12 ACTIVE AND INTELLIGENT PACKAGING

22.13 CONCLUSIONS

Part Four: Novel Processing Methods for Food Microbial Inactivation

23 High Pressure Processing

23.1 INTRODUCTION

23.2 BASICS ON HPP EQUIPMENT DESIGN

23.3 MODELING OF THE EFFECT OF HIGH PRESSURE TREATMENTS

23.4 MODE OF ACTION OF HIGH PRESSURE ON SPOILING AND PATHOGENIC AGENTS

23.5 PRESSURE ASSISTED THERMAL STERILIZATION (PATS)

23.6 PACKAGING MATERIALS

23.7 COMMERCIAL AND ECONOMICAL ASPECTS

23.8 FUTURE PERSPECTIVES AND PROMISING APPLICATIONS

23.9 CONCLUSIONS

24 Pulsed Electric Field Processing

24.1 INTRODUCTION

24.2 MICROBIAL INACTIVATION

24.3 QUALITY AND SHELF-LIFE OF PEF-TREATED FOODS

24.4 MANAGEMENT OF PEF PROCESSING

24.5 CONCLUSIONS

25 Radio Frequency Technology

25.1 INTRODUCTION

25.2 RADIO FREQUENCY HEATING TECHNOLOGY

25.3 RF TREATMENTS

25.4 ROLE OF RFID IN FOOD PRODUCT TRACEABILITY

25.5 CONCLUSIONS

26 Pulsed Light Technology

26.1 INTRODUCTION

26.2 TYPES OF UV LAMPS

26.3 CHARACTERIZING PULSED LIGHT TREATMENTS

26.4 PULSED LIGHT SYSTEMS

26.5 MICROBIAL INACTIVATION MECHANISMS AND RELATED TOPICS

26.6 INACTIVATION KINETICS

26.7 TECHNOLOGICAL CHALLENGES TO DELIVER APPROPRIATE ILLUMINATION

26.8 MICROBIAL-RELATED FACTORS AFFECTING PL EFFICACY

26.9 INACTIVATION OF PATHOGENIC MICROORGANISMS AND TOXINS

26.10 PULSED LIGHT PHOTOSENSITIZATION

26.11 CONCLUSIONS

27 Ohmic Heating Treatment

27.1 INTRODUCTION

27.2 OHMIC HEATING THEORY

27.3 OHMIC HEATING EFFECTS

27.4 COMMERCIAL APPLICATIONS

27.5 CONCLUSIONS

28 Ozone Processing

28.1 INTRODUCTION

28.2 OZONE AND ITS PRODUCTION

28.3 MICROBIAL INACTIVATION OF FOOD MATERIALS

28.4 SAFETY REQUIREMENTS

28.5 CONCLUSIONS

29 Intelligent Packaging

29.1 INTRODUCTION

29.2 INTELLIGENT PACKAGING SYSTEMS

29.3 ANTI-COUNTERFEITING APPLICATIONS

29.4 LEGISLATION

29.5 CONCLUSIONS

Part Five: Food Safety Management Systems

30 Introduction to Food Safety Management

30.1 INTRODUCTION

30.2 GMP AND GHP SYSTEMS AND THEIR APPLICATION IN FOOD SAFETY

30.3 HACCP

30.4 BRC AND IFS

30.5 ISO 22000:2005

30.6 CONCLUSIONS

31 Good Manufacturing Practice (GMP)

31.1 INTRODUCTION

31.2 RIGHTS AND RESPONSIBILITIES

31.3 GMP AND PREREQUISITE PROGRAMMES

31.4 PRODUCTION PREMISES

31.5 CHECKS ON FINISHED PRODUCTS

31.6 INFORMATION ON AUDITS

31.7 FURTHER INFORMATION

31.8 CONCLUSIONS

32 Sanitation Standard Operating Procedures

32.1 INTRODUCTION

32.2 PRINCIPLE OF SSOPs

32.3 APPLICATION PROCEDURES OF SSOPs

32.4 USA SSOPs REGULATIONS

32.5 CONCLUSIONS

33 Hazard Analysis Critical Control Point (HACCP) System

33.1 INTRODUCTION

33.2 HISTORY OF HACCP AND ITS PRINCIPLES

33.3 IMPLEMENTING HACCP

33.4 TRAINING

33.5 CONCLUSIONS

34 ISO 22000 Food Safety

34.1 INTRODUCTION

34.2 HISTORY OF FOOD STANDARDS

34.3 REVIEW OF EXISTING STANDARDS RELATED TO FOOD

34.4 CONCEPTUAL PRINCIPLES FOR STANDARD DEVELOPMENT

34.5 ISO 22000

34.6 APPLICATION OF ISO 22000 IN PRACTICE

34.7 ADVANTAGES AND DISADVANTAGES OF STANDARDIZATION

34.8 FUTURE NEEDS

34.9 CONCLUSIONS

Index

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Library of Congress Cataloging-in-Publication Data

Handbook of food safety engineering / edited by Da-Wen Sun.

p. cm.

 Includes bibliographical references and index.

 ISBN-13: 978-1-4443-3334-3 (hardback)

 ISBN-10: 1-4443-3334-8 (hardback)

 1. Food–Safety measures. 2. Food–Microbiology. 3. Food industry and trade–Sanitation. I. Sun, Da-Wen.

 TX546.H36 2011

 363.19'26–dc23

2011019196

A catalogue record for this book is available from the British Library.

This book is published in the following electronic formats: ePDF 9781444355291; Wiley Online Library 9781444355321; ePub 9781444355307; Mobi 9781444355314

List of Contributors

Martin Adams

Faculty of Health and Medical Sciences

University of Surrey

Guildford, UK

Encarna Aguayo

Department of Food Engineering

Technical University of Cartagena

Cartagena, Murcia, Spain

Mateja Ambroži

Department of Food Science & Technology

Biotechnical Faculty

University of Ljubljana

Ljubljana, Slovenia

Bruce M. Applegate

Departments of Food Science and Biological Sciences

Purdue University

West Lafayette, IN, USA

Francisco Artés

Department of Food Engineering

Technical University of Cartagena

Cartagena, Murcia, Spain

Francisco Artés-Hernández

Department of Food Engineering

Technical University of Cartagena

Cartagena, Murcia, Spain

Ioannis S. Arvanitoyannis

Department of Ichthyology & Aquatic Environment

School of Agricultural Sciences

University of Thessaly

Magnisia, Greece

Julius Ashirifie-Gogofio

Department of Food Science

The Pennsylvania State University

University Park, PA, USA

Aykut Ö. Barazi

Department of Food Engineering

University of Gaziantep

Gaziantep, Turkey

Felix H. Barron

Department of Biological Sciences

College of Agriculture, Forestry and Life Sciences

Clemson, SC, USA

Isil Barutcu

Food Engineering Department

Middle East Technical University

Ankara, Turkey

Joseph L. Baumert

Department of Food Science & Technology

University of Nebraska

Lincoln, NE, USA

David L. Brandon

Western Regional Research Center

USDA Agricultural Research Service

Albany, CA, USA

J. Mark Carter

Western Regional Research Center

USDA Agricultural Research Service

Albany, CA, USA

Inês de Castro

Castro, Pinto & Costa, Lda.

Maia, Portugal

Naphaporn Chiewchan

Department of Food Engineering

King Mongkut’s University of Technology Thonburi

Bangkok, Thailand

Adriana E. Delgado

Food Refrigeration and Computerised Food Technology

National University of Ireland, Dublin (University College Dublin)

Agriculture & Food Science Centre

Dublin, Ireland

Sakamon Devahastin

Department of Food Engineering

King Mongkut’s University of Technology Thonburi

Bangkok, Thailand

Pedro Elez-Martínez

Food Technology Department

Universitat de Lleida

Lleida, Spain

Osman Erkmen

Department of Food Engineering

University of Gaziantep

Gaziantep, Turkey

John D. Floros

Department of Food Science

The Pennsylvania State University

University Park, PA, USA

Angela Fraser

Department of Biological Sciences

College of Agriculture, Forestry and Life Sciences

Clemson, SC, USA

Daniel Y.C. Fung

Department of Animal Sciences and Industry

Kansas State University

Manhattan, KS, USA

Magdalena Gabig-Cimiska

Laboratory of Molecular Biology

Institute of Biochemistry and Biophysics

Polish Academy of Sciences

University of Gdask

Gdask, Poland

Perla A. Gómez

Institute of Plant Biotechnology

Technical University of Cartagena

Cartagena, Murcia, Spain

Vicente M. Gómez-López

Instituto de Ciencia y Tecnología de Alimentos

Facultad de Ciencias, Universidad Central de Venezuela

Caracas, Venezuela

Ursula Andrea Gonzales-Barron

School of Agriculture, Food Science and Veterinary Medicine

University College Dublin

Dublin, Ireland

Ronan Gormley

Ashtown Food Research Centre

Ashtown, Dublin, Ireland

Kerri B. Harris

International HACCP Alliance

Center for Food Safety

Department of Animal Science

Texas A&M University

College Station, TX, USA

Kenneth Herring

Department of Biological Sciences

College of Agriculture, Forestry and Life Sciences

Clemson, SC, USA

Lihan Huang

Eastern Regional Research Center

USDA Agricultural Research Service

Wyndmoor, PA, USA

Joanna Jakóbkiewicz-Banecka

Department of Molecular Biology

University of Gdask

Gdask, Poland

Vijay K. Juneja

Eastern Regional Research Center

USDA Agricultural Research Service

Wyndmoor, PA, USA

Tatiana Koutchma

Food Process Engineering

Agriculture and Agri-Food Canada

Guelph Food Research Center

Guelph, ON, Canada

Petra M. Krämer

Research Unit Microbe-Plant Interactions

HelmholtzZentrum München – German Research Center for Environmental Health

Neuherberg (Munich), Germany

Monique Lacroix

INRS-Institut Armand-Frappier

Quebec, Canada

Luís F. Machado

Institute for Biotechnology and Bioengineering

Centre of Biological Engineering

University of Minho

Braga, Portugal

Olga Martín-Belloso

Food Technology Department

University of Lleida

Lleida, Spain

Alan G. Mathew

Department of Animal Sciences

Purdue University

West Lafayette, IN, USA

Udit Minocha

Food Science Department

Purdue University

West Lafayette, IN, USA

Montserrat Mor-Mur

CER Planta Tecnologia dels aliments

Facultat de Veterinària

Universitat Autònoma de Barcelona

Bellaterra, Barcelona, Spain

Arun S. Mujumdar

Department of Mechanical Engineering

National University of Singapore

Singapore

Francis J. Mulaa

Biochemistry Department

University of Nairobi

Nairobi, Kenya

Ramesh Murugesan

Department of Bioresource Engineering

Macdonald Campus of McGill University

Quebec, Canada

Kasiviswanathan Muthukumarappan

Agricultural and Biosystems Engineering Department

South Dakota State University

Brookings, SD, USA

Ólafur Sveinn Oddgeirsson

Food Control Consultants Ltd

Abercorn School

Newton, Broxburn, Scotland

Valérie Orsat

Department of Bioresource Engineering

Macdonald Campus of McGill University

Quebec, Canada

Ibrahim Sani Özdemir

Tübitak Marmara Research Center, Food Institute

Gebze Kocaeli, Turkey

Peter Raspor

Department of Food Science & Technology

Biotechnical Faculty

University of Ljubljana

Ljubljana, Slovenia

Patricia Romero

Food Science Department

Purdue University

West Lafayette, IN, USA

Serpil Sahin

Food Engineering Department

Middle East Technical University

Ankara, Turkey

Maria Sakkomitrou

Department of Ichthyology & Aquatic Environment

School of Agricultural Sciences

University of Thessaly

Magnisia, Greece

Jordi Saldo

CER Planta Tecnologia dels aliments

Facultat de Veterinària

Universitat Autònoma de Barcelona

Bellaterra, Barcelona, Spain

Amalia G.M. Scannell

School of Agriculture, Food Science and Veterinary Medicine

University College Dublin

Dublin, Ireland

Mindy Shroyer

Food Science Department

Purdue University

West Lafayette, IN, USA

Angel Sobrino-López

Food Technology Department

University of Lleida

Lleida, Spain

Da-Wen Sun

Food Refrigeration and Computerised Food Technology

National University of Ireland, Dublin (University College Dublin)

Agriculture & Food Science Centre

Dublin, Ireland

Fergal Tansey

NovaUCD

University College Dublin

Belfield, Dublin, Ireland

Steve L. Taylor

Department of Food Science & Technology

University of Nebraska

Lincoln, NE, USA

José A. Teixeira

Department of Biological Engineering

University of Minho

Braga, Portugal

Antonio A. Vicente

Department of Biological Engineering

University of Minho

Braga, Portugal

Lijun Wang

Biological Engineering

North Carolina A&T State University

Greensboro, NC, USA

Shaojin Wang

Department of Biological Systems Engineering

Washington State University

Pullman, WA, USA

Grzegorz Wgrzyn

Department of Molecular Biology

University of Gdask

Gdask, Poland

Xianghe Yan

Eastern Regional Research Center

USDA Agricultural Research Service

Wyndmoor, PA, USA

Preface

Food safety engineering is an emerging multidisciplinary field of applied physical sciences combining engineering knowledge and skills with food microbiology and safety. It aims to develop various processing techniques and hurdles in complex processes that are capable of addressing food safety challenges, with minimum alteration in food quality and nutritional value. Although in today’s competitive market, the food industry has striven to provide a wide variety of products with enhanced shelf-life, functionality and quality attributes in order to meet versatile consumer demands, concerns about food safety are still overwhelming among consumers, retailers, and the food industry. Such concerns accentuate the rapid developments in the specialisation of food safety engineering, as in recent years it has become clear that engineering approaches and methods play a critical role in the development and application of rapid and reliable techniques for microbial pathogen detection and inactivation. Therefore there is an urgent need for a book devoted to this emerging area.

In order to meet the market demands, it is timely to publish the Handbook of Food Safety Engineering. The book is divided into five parts, beginning with Part One, which details the principles of food safety including microbial growth and modelling; followed by Part Two, covering new food safety detection methods; Parts Three and Four, discussing various traditional and novel thermal and nonthermal processing techniques for microbial inactivation; and concluding with Part Five on food safety management systems such as GMP, SSOP, HACCP and ISO22000.

As the first book in the subject area, Handbook of Food Safety Engineering is written by the most active international peers in the subject area with both academic and professional credentials. The book is intended to provide the engineer and technologist working in research, development, and operations in the food industry with critical and readily accessible information on the art and science of the emerging food safety engineering. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.

Da-Wen Sun

Dublin, 2011

Part One: Fundamentals

1

Introduction to Food Microbiology

Martin Adams

1.1 INTRODUCTION

The microbial world is defined by its size – organisms that generally have microscopic dimensions attract the interest of microbiologists. One consequence of this is that the birth of microbiology coincides with the advent of the microscope, which enabled us to see microorganisms for the first time. It is particularly associated with the work of Robert Hooke, who described the fruiting bodies of the mould Mucor on leather in 1665, and of Antonie van Leeuwenhoek, who saw bacteria while examining pepper-water infusions in 1676 (Bardell 1982; Gest 2009).

Despite these early observations, it was not until the nineteenth century and the work of luminaries such as Pasteur and Koch that microbiology can be truly said to have taken off as a scientific discipline. Like many who followed them, the interest of these pioneers was focused primarily on what microorganisms do rather than what they are. As a result, the struggle against infectious disease understandably looms large in any history of the subject. However, food microbiology, which studies the ways in which microbial activity associated with foods impinges on humankind, also has considerable practical and economic importance and was not entirely ignored. Pasteur (Debré 1994), for example, worked extensively on fermented food products such as wine, beer and vinegar, elucidating how deviations from the usual fermentation pattern can produce disorders in the product.

Currently the most fundamental division of the living world is into three domains based on differences in cell type: the Bacteria, the Archaea and the Eukarya. There are microorganisms of interest to food microbiologists in each of these domains. Members of the Bacteria naturally predominate but in the Eukarya, the fungi (yeasts and moulds) are extremely important in a number of areas such as food fermentations, spoilage and mycotoxins. The Archaea are of little significance in food other than in some very specific situations such as extreme halophilic bacteria that can sometimes spoil heavily salted products and may play a role in the manufacture of products such as the fish sauces of Southeast Asia. Some basic features of the different groups of cellular microorganisms are described in Table 1.1.

Table 1.1 Cellular microorganisms and their basic features.

KingdomCharacteristicsSignificance in food microbiologyBacteriaSingle-celled organisms. Prokaryotes, i.e. they lack a nuclear membrane surrounding their DNA Cells: are enclosed by a cell wall containing the polymer peptidoglycan