Quantitative Microbiology in Food Processing E-Book

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

Seitenzahl: 1794

Veröffentlichungsjahr: 2016

Beschreibung

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability.

Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Leseprobe

Quantitative Microbiology in Food Processing

Modeling the Microbial Ecology

EDITED BY

Anderson de Souza Sant'Ana

Department of Food Science,University of Campinas, Brazil

This edition first published 2017 © 2017 John Wiley & Sons, Ltd.

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List of contributors

A. Alvarez-OrdóñezTeagasc Food Research Centre, Moorepark, Fermoy, County Cork, IrelandDepartment of Food Hygiene and Technology, University of León, León, Spain

L. AngiolilloDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy

D. AnticSchool of Veterinary Science, Faculty of Health and Life Sciences, University of Liverpool, Neston, UK

M. AriciFood Engineering Department, Yildiz Technical University, Istanbul, Turkey

J.-C. AugustinEcole Nationale Vétérinaire d’Alfort, Université Paris–Est, Paris, France

P.E.D. AugustoDepartment of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, Brazil

R. BellCenter for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD, USA

A. BevilacquaDepartment of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy

B. BlagojevicDepartment of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia

V.A. BlanaDepartment of Food Science and Human Nutrition, Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Athens, Greece

K. BroekaertInstitute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Melle, Belgium

E.W. BrownCenter for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD, USA

S. BrulMolecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands

S. BuncicDepartment of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia

J. CarballoÁrea de Tecnología de los Alimentos, Facultad de Ciencias, Universidad de Vigo, Ourense, Spain

E. CarrascoDepartment of Food Science and Technology, International Campus of Excellence in the AgriFood Sector, University of Córdoba, Córdoba, Spain

L. CocolinDipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Turin, Italy

A. ConteDepartment of Agricultural Sciences, Food and Environment, University of Foggia,Foggia, Italy

M.R. CorboDepartment of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy

J.C.C.P. CostaDepartment of Food Science and Technology, International Campus of Excellence in the AgriFood Sector, University of Córdoba, Córdoba, Spain

A. CostantiniConsiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca per l’Enologia(CREA-ENO), Asti, Italy

A.R. DattaCenter for Food Safety and Applied Nutrition, US Food and Drug Administration, Laurel, MD, USA

A. De JesusCenter for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD, USA

P.J. DelaquisPacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada

M.Z. DurakFood Engineering Department, Yildiz Technical University, Istanbul, Turkey

E.H. DrosinosLaboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

M. EllouzeNestlé Research Center, Nestec Ltd, Lausanne, Switzerland

A. GandhiThe University of Hong Kong, Pok Fu Lam, Hong Kong

R.M. Garcia-GimenoDepartment of Food Science and Technology, International Campus of Excellence in the AgriFood Sector, University of Córdoba, Córdoba, Spain

E. Garcia-MorunoConsiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca per l’Enologia (CREA-ENO), Asti, Italy

L. GuillierLaboratory for Food Safety, Université Paris–Est, Anses, Paris, France

A.E. HayfordCenter for Food Safety and Applied Nutrition, US Food and Drug Administration, Laurel, MD, USA

M. HeyndrickxInstitute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Melle, Belgium

R.A. HolleyDepartment of Food Science, Faculty of Agriculture and Food Science, University of Manitoba, Winnipeg, Manitoba, Canada

L. HuangResidue Chemistry and Predictive Microbiology Research Unit, Agricultural Research Service, United States Department of Agriculture Wyndmoor, PA, USA

A. IbarzDepartment of Food Technology, School of Agricultural and Forestry Engineering, University of Lleida, Lleida, Catalunya, Spain

L. IacuminDipartimento di Scienze degli Alimenti, Università degli Study di Udine, Udine, Italy

V. JunejaResidue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, USA

S. KarasuFood Engineering Department, Yildiz Technical University, Istanbul, Turkey

J. KaseCenter for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD, USA

A.D. KeuckelaereLaboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

N.H. KimKorea University, Seoul, Republic of Korea

S.A. KimKorea University, Seoul, Republic of Korea

G. LaPointeDepartment of Food Science, University of Guelph, Ontario, Canada

D. LiLaboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

A. LianouDepartment of Food Science and Human Nutrition, Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Athens, Greece

M. LópezDepartment of Food Hygiene and Technology, University of León, León, Spain

Y. LuoAgricultural Research Service, US Department of Agriculture, Beltsville, MD, USA

C.M. ManaiaUniversidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal

M. MataragasDepartment of Food Science and Technology, Laboratory of Food Quality Control and Hygiene, Agriculture University of Athens, Athens, Greece

A. MondalCenter of Food Safety and Security Systems, University of Maryland, College Park, MD, USA

S. MukhopadhyayResidue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, USA

M.A.D. NobileDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy

M. NascimentoDepartment of Food Technology, Faculty of Food Engineering, University of Campinas, Brazil

O.C. NunesLEPABE – Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculdade de Engenharia, Universidade do Porto, Porto, Portugal

G.-J.E. NychasDepartment of Food Science and Human Nutrition, Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Athens, Greece

A.N. OlaimatDepartment of Clinical Nutrition and Dietetics, Hashemite University, Zarqa, Jordan

E. Ortega-RivasThe Postgraduate School, Postgraduate Programme in Food Science and Technology, Autonomous University of Chihuahua, Chihuahua, Mexico

E.Z. PanagouLaboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

R. PandeyMolecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands Van Leeuwenhoek Centre for Advanced Microscopy Section of Molecular Cytology, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The NetherlandsDepartment of Food Safety,Teagasc Food Research Centre,Ashtown, Ireland

S. ParamithiotisLaboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

F. Pérez-RodríguezDepartment of Food Science and Technology,International Campus of Excellence in the AgriFoodSector, University of Córdoba, Córdoba, Spain

S.B. Perez-VegaThe Postgraduate School, Postgraduate Programme in Food Science and Technology, Autonomous University of Chihuahua, Chihuahua, Mexico

G.D. Posada-IzquierdoDepartment of Food Science and Technology International Campus of Excellence in the AgriFood Sector, University of Córdoba, Córdoba, Spain

M. PrietoDepartment of Food Hygiene and Technology, University of León, León, Spain

R. RamaswamyThermal Process Authority, Heinz Innovation and Quality Center, Warrendale, PA, USA

K. RantsiouDipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Turin, Italy

M.S. RheeKorea University, Seoul, Republic of Korea

S.C. RickeCenter for Food Safety and Department of Food Science, University of Arkansas, Fayetteville, AR, USA

L.J. RobertsonParasitology Lab, Section for Microbiology, Immunology and Parasitology, Department of Food Safety and Infection Biology, NMBU – Norwegian University of Life Sciences, Oslo, Norway

D. RoyDepartment of Food Science, Faculty of Agriculture and Food Science, Laval University

Québec, Canada

O. SagdicFood Engineering Department, Yildiz Technical University, Istanbul, Turkey

P.N. SkandamisLaboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

S. SahuCenter for Food Safety and Applied Nutrition, US Food and Drug Administration, Laurel, MD, USA

I. SalmeronThe Postgraduate School, Postgraduate Programme in Food Science and Technology, Autonomous University of Chihuahua, Chihuahua, Mexico

N.P. ShahThe University of Hong Kong, Pok Fu Lam Hong Kong

M. SinigagliaDepartment of the Science of Agriculture, Food and Environment, University of Foggia,

Foggia, Italy

F. TornukFood Engineering Department, Yildiz Technical University, Istanbul, Turkey

D.O. UkukuFood Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture Wyndmoor, PA, USA

S. UnluturkDepartment of Food Engineering, Izmir Institute of Technology, Izmir, Turkey

M. UyttendaeleLaboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

V.P. ValdramidisDepartment of Food Studies and Environmental Health, Faculty of Health Sciences, Msida, University of Malta, Malta

A. ValeroDepartment of Food Science and Technology, International Campus of Excellence in the AgriFood Sector, University of Córdoba, Córdoba, Spain

E. VaudanoConsiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca per l’Enologia (CREA-ENO), Asti, Italy

G. VlaemynckInstitute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Melle, Belgium

E. XanthakisSP-Technical Research Institute of Sweden, Food and Bioscience, Gothenburg, Sweden

X. YangAgriculture and Agri-Food Canada Lacombe Research Centre, Lacombe, Alberta, Canada

J. ZhengCenter for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD, USA

PART IIntroductory section

CHAPTER 1Introduction to the microbial ecology of foods

D. Roy1 and G. LaPointe2

1 Department of Food Science, Faculty of Agriculture and Food Science, Laval University, Québec, Canada

2 Department of Food Science, University of Guelph, Ontario, Canada

1.1 Introduction

Food products become a microbial ecosystem when they are contaminated and colonized by microorganisms. Fresh foods allow rapid microbial growth due to a high content of nutrients whereas processed foods correspond to a harsher environment for growth, reducing the natural microbial population associated with raw food. In addition to natural microbiota related to its origin and environmental conditions, food may be contaminated from outside sources during production, processing, storage, transport, and distribution. Hence, growth and activities of microorganisms (bacteria, yeasts, and molds) are some of the major causes of food spoilage. However, few microorganisms are pathogens while many are useful in producing desirable changes during food fermentation. A large number of microorganisms can simultaneously grow in food if the abundance of nutrients is sufficient. As a consequence, the diversity and occurrence of microorganisms present depend on the composition of food, the extent of microbial contamination, and the treatments applied. Finally, intrinsic and extrinsic factors such as temperature, water content, and oxygen content have a considerable influence on the growth of microorganisms, depending on the properties of the microorganisms and on the interactions among them.

Microbial ecology of food concerns the study of the type of microorganisms present (diversity and structure), their rate of occurrence, activities (functionality), and interactions with each other (microbial communities) and their environment. Ecological studies also help to understand the transmission and dissemination of pathogens and toxins. Microbial ecology is intimately connected with microbial physiology as ecophysiological parameters determine the activities within individual cells and thus the responses of microbial populations to environmental influences. These combined effects control the type of microorganisms capable of growth in a particular food ecosystem (Leistner, 2000; McMeekin et al., 2010).

Quantitative microbial ecology relies on predictive microbiology to forecast the quantitative evolution of microbial populations over time, using models that include the mechanisms governing population dynamics and the characteristics of food environments. In this respect, the diversity of the microbial community of a food ecosystem must be assessed, along with the identification of species and their comparative quantification. Traditional microbiological techniques (culture-dependent methods) have been used for decades for this purpose. However, these methods give a single viewpoint for describing a portion of the microbial dynamics and estimating microbial diversity. Culture-independent techniques based on direct analysis of genetic materials (DNA or RNA) are increasingly being used for characterization of microbial diversity structure and function. The development of these molecular methods and their applications in the field of microbial ecology of food has transformed our understanding of the nature and evolution of microbial populations and their metabolic activities (Ndoye et al., 2011).

This introductory chapter aims at providing some background in order to set the stage for further study of predictive microbiology, unit operations, processes, and the microbial ecology of specific categories of food products in the subsequent chapters.

1.2 Role of food characteristics and environment on microbial fate

Foods are classified as non-perishable for those that do not need time/temperature control, semi-perishable for those that remain unspoiled for a prolonged period and perishable for those that need time/temperature control to kill or prevent the growth and activities of microorganisms in order to extend their shelf life.

In 1971, Mossel defined four groups of ecophysiological parameters that influence the survival or growth of the microorganisms contaminating a raw or processed food: (i) intrinsic factors that are essentially chemical but with some important intrinsic factors that are physical and structural (e.g., pH, water activity, redox potential, available nutrients, presence of antimicrobial substances, food matrix); (ii) extrinsic factors that include the externally applied factors (e.g., temperature, relative humidity, etc.); (iii) implicit factors that are mostly dependent on the physiological properties of the microorganisms and microbial interactions; and (iv) processing factors (heat destruction, smoke, salts, organic acids, preservatives, and other additives) and conditions affecting foods (slicing, mixing, removing, washing, shredding,etc.) as well as influencing transfer of microorganisms (cross-contamination events) (Gould, 1992; ICFMS, 1980; Mossel, 1971; McMeekin and Ross, 1996).

In the context of quantitative microbial ecology, the growth of microorganisms could be modeled and then predicted as a function of only a few ecophysiological parameters such as temperature, pH, and water activity (aw), sometimes with other factors such as the presence of preservatives and oxygen. Growth of a specific microorganism also depends on the initial microbial load, the sources of nitrogen and carbon, the processing method used in the food production, and the external environment of the food during storage, distribution, sale and handling. The physicochemical properties of foods in association with environmental conditions determine the selection of microorganisms capable of growing and multiplying at the expense of other less competitive species. As a result, the whole microbial ecology of the food system should be considered to accurately predict food spoilage (Braun and Sutherland, 2006). Such an integrated microbial model must take into consideration all these factors as input variables along with modeling parameters representing the processes applied during food manufacture and storage (Figure 1.1).

Figure 1.1 Integrative parameters affecting the development of microbial ecosystems in food.

1.2.1 Temperature

The lag period and growth rate of a microorganism are affected by temperature as growth can be inhibited by decrease or increase of temperature below or above the optimum growth range. Indeed, every microorganism has a defined temperature range in which they grow, with a minimum, maximum, and optimum within the extended range of –5 to 90 °C (Table 1.1