Microorganisms in Foods 6: Microbial Ecology of Food Commodities (Microorganisms in Foods PDF

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Kluwer Academic / Plenum Publishers New York, Boston, Dordrecht, London, Moscow The author has made every effort to ensure the accuracy of the information herein. However, appropriate information sources should be consulted, especially for new or unfamiliar procedures. It is the responsibility of e...

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Kluwer Academic / Plenum Publishers New York, Boston, Dordrecht, London, Moscow

The author has made every effort to ensure the accuracy of the information herein. However, appropriate information sources should be consulted, especially for new or unfamiliar procedures. It is the responsibility of every practitioner to evaluate the appropriateness of a particular opinion in in the context of actual clinical situations and with due considerations to new developments. The author, editors, and the publisher cannot be held responsible for any typographical or other errors found in this book.

ISBN: 0-306-48675-X eISBN: 0-306-48676-8
C 2005 by Kluwer Academic/Plenum Publishers, New York

233 Spring Street, New York, New York 10013 C 1998, 2000 by ICMSF Copyright
(Formerly published by Chapman & Hall, ISBN 0-7514-0430-6)

http://www.wkap.nl 10 9 8 7 6 5 4 3 2 1 A C.I.P. record for this book is available from the Library of Congress. All rights reserved No part of this work may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording, or otherwise, without written permission from the Publisher, with the exception of any material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Permissions for books published in Europe: [email protected] Permissions for books published in the United States of America: [email protected] Printed in the United States of America

Contents

Preface 1

xiii

Meat and meat products

1

I

1 2 2

Introduction A Definitions B Important properties C Methods of processing and preservation D Types of meat products II Initial microflora A Ruminants B Pigs III Primary processing A Ruminants B Pigs C Spoilage D Pathogens E Control E Control (farm) F Control (transport and holding at abattoirs) G Control (slaughter and dressing of cattle and sheep) H Control (slaughter and dressing of pigs) I Control (chilling (cattle, sheep, and pigs)) J Control (storage and transport) IV Carcass cutting and packaging A Effects of processing on microorganisms B Spoilage C Pathogens D Control (meat stored in air, vacuum-packed or stored in modified atmospheres) V Frozen meat A Effects of processing on microorganisms B Spoilage C Pathogens D Control (frozen meats) VI Raw comminuted meats A Effects of processing on microorganisms B Spoilage C Pathogens D Control (raw comminuted meats) VII Raw cured shelf-stable meats A Effects of processing on microorganisms

3 4 4 4 10 15 15 23 31 32 38 38 40 41 42 43 45 46 46 48 50 51 52 52 52 53 53 54 54 55 55 58 59 59

B Spoilage C Pathogens D Control (raw, cured, shelf-stable meats) Control (Chinese sausages) D Control (dry salami, e.g., Hungarian) D Control (fermented, high acid sausages) VIII Dried meats A Effects of processing on microorganisms B Spoilage C Pathogens D Control (dried meats) IX Cooked perishable uncured meats A Effects of processing on microorganisms B Spoilage C Pathogens D Control (cooked perishable uncured meats) X Fully retorted shelf-stable uncured meats A Effects of processing on microorganisms B Spoilage C Pathogens D Control ( fully retorted shelf-stable uncured meats) XI Cooked perishable cured meats A Effects of processing on microorganisms B Spoilage C Pathogens D Control (cooked, perishable cured meats) XII Shelf-stable cooked cured meats A Effects of processing on microorganisms B Spoilage C Pathogens D Control (shelf-stable cooked cured meats) XIII Snails A Definition B Production and processing C Pathogens D Control (snails) XIV Froglegs A Definition B Production and processing C Pathogens D Control (froglegs) References

62 62 64 65 66 67 68 68 69 69 69 71 71 72 73 74 75 75 76 76 76 78 78 79 80 82 83 83 83 83 84 84 84 85 85 85 86 86 86 87 87 88

vi

2

CONTENTS

Poultry products I

Introduction A Definitions B Important properties C Method of processing D Types of poultry products II Initial microflora (effect of farm practices) III Primary processing (whole birds and parts) A Effects of processing on microorganisms B Spoilage C Pathogens D Control (primary processing, whole birds and parts) IV Frozen poultry products A Effects of processing on microorganisms B Spoilage C Pathogens D Control (frozen poultry product) V Perishable, cooked poultry products A Effects of processing on microorganisms B Spoilage C Pathogens D Control (perishable, cooked poultry products) VI Fully retorted (“botulinumcooked”) poultry products A Control (fully retorted shelf-stable poultry products) VII Dried poultry products A Effects of processing on microorganisms B Spoilage C Pathogens D Control (dried poultry products) References

3

Fish and fish products I II III

IV

Introduction A Definitions B Important properties Initial microflora A Saprophytic microorganisms B Pathogens and toxicants Primary processing A Finfish of marine and freshwater origin Control (finfish of marine and freshwater origin) B Crustacea Control (crustacea) C Mollusca Control (mollusca) Aquaculture A Initial microflora B Spoilage

107

C Pathogens D Control (aquaculture) V Frozen raw seafood A Freezing process B Saprophytes and spoilage C Pathogens D Control (frozen raw seafood) VI Minced fish and surimi products VII Cooked crustaceae (frozen or chilled) A Cooking, picking, and packaging B Saprophytes and spoilage C Pathogens D Control (cooked crustaceae, frozen or chilled) VIII Lightly preserved fish products A Introduction B Saprophytes and spoilage C Pathogens D Control (lightly preserved fish products) IX Semi-preserved fish products A Introduction B Saprophytes and spoilage C Pathogens D Control (semi-preserved fish products) X Fermented fish products A Control (fermented fish products) XI Fully dried or salted products A Control (fully dried or salted products) XII Pasteurized products A Introduction B Saprophytes and spoilage C Pathogens D Control (pasteurized fish products) XIII Canned seafood A Processing B Control (canned seafood) References

107 108 108 108 108 110 111 111 123 127 145 146 146 146 147 147 148 148 149 150 152 154 154 155 156 156 156 156 157

174 174 174 175 177 177 180 190

4

Feeds and pet foods I II

III

190 195 197 200 202 206 208 208 208

IV

Introduction Roughages A Effects of processing on microorganisms B Spoilage C Pathogens D Control (roughages) Animal by-products A Effects of processing on microorganisms B Spoilage C Pathogens D Control (animal by-products) Fish meal A Effects of processing on microorganisms B Spoilage C Pathogens D Control (fish meal)

209 210 211 211 212 212 213 214 215 215 215 217 220 221 221 222 223 225 227 227 227 228 228 229 230 231 232 232 232 233 233 234 235 235 235 236

250 250 251 252 252 253 254 256 257 258 258 261 263 264 265 265 265

vii

CONTENTS

V

Compounded feeds A Effects of processing on microorganisms B Spoilage C Pathogens D Control (compounded feeds) VI Pet foods A Effects of processing on microorganisms B Spoilage C Pathogens D Control (pet foods) References

5

Vegetables and vegetable products I

Introduction A Definitions and important properties II Initial microflora (including field practices and harvest) A Saprophytic microorganisms B Pathogens C Good agricultural practices III Raw and minimally processed vegetables A Effects of transportation, processing, and storage on microorganisms B Saprophytes and spoilage C Pathogens D Control (raw and minimally processed vegetables) IV Cooked vegetables A Effects of processing on microorganisms B Saprophytes and spoilage C Pathogens D Control (cooked vegetables) V Frozen vegetables A Effects of processing on microorganisms B Saprophytes and spoilage C Pathogens D Control (frozen vegetables) VI Canned vegetables A Effects of processing on microorganisms B Saprophytes and spoilage C Pathogens D Control (canned vegetables) VII Dried vegetables A Effects of processing on microorganisms B Saprophytes and spoilage C Pathogens D Control (dried vegetables) VIII Fermented and acidified vegetables A Effects of processing on microorganisms B Saprophytes and spoilage C Pathogens

266

D Control (fermented and acidified vegetables) IX Sprouts A Effects of harvesting, transportation, processing, and storage B Saprophytes and spoilage C Pathogens D Control (sprouts) X Mushrooms A Effects of harvesting, transportation, processing, and storage on microorganisms B Saprophytes and spoilage C Pathogens D Control (mushrooms) XI Cassava A Effects of harvesting, transportation, processing, and storage on microorganisms B Control (cassava) References

266 267 268 268 270 271 271 271 272 272

277 277 277 278 279 279 280

6

Fruits and fruit products I

281 281 283 284 289 294 294 294 294 295 295 295 296 296 297 297 297 298 299 299 301 301 301 302 302 303 303 305 305

Introduction A Definitions B Important properties C Methods of processing D Types of final products II Initial microflora (fresh fruits) III Primary processing A Effects of processing on microorganisms B Spoilage C Pathogens D Control (fresh fruits) IV Pre-cut (minimally processed) fruit A Effects of processing on microorganisms B Spoilage C Pathogens D Control (pre-cut (minimally processed) fruit) V Frozen fruits A Effects of processing on microorganisms B Spoilage C Pathogens D Control (frozen fruits) VI Canned fruits A Effects of processing on microorganisms B Spoilage C Pathogens D Control (canned fruits) VII Dried fruits A Effects of processing on microorganisms B Spoilage C Pathogens D Control (dried fruits)

306 307 307 307 308 309 311 311 312 312 313 314 314 315 315

326 326 326 326 326 327 328 328 328 329 334 336 338 338 339 339 340 341 341 341 342 342 342 342 343 343 344 345 345 346 346 347

viii

CONTENTS

VIII Fermented and acidified fruits A Effects of processing on microorganisms B Spoilage C Pathogens D Control (fermented and acidified fruits) IX Tomato products A Effects of processing on microorganisms B Spoilage C Pathogens D Control (tomato products) References

7

Spices, dry soups, and oriental flavorings Spices, herbs, and dry vegetable seasonings A Definitions B Important properties C Methods of processing and preservation D Types of final products E Initial microflora F Primary processing G Processing H Control (spices, herbs, and dry vegetable seasonings) II Dry soup and gravy mixes A Definitions B Initial microflora C Primary processing D Control (dry soup and gravy mixes) III Soy sauces A Definition B Important properties C Methods of processing and preservation D Types of final products E Initial microflora F Primary processing G Control IV Fish and shrimp sauces and pastes A Definitions B Important properties C Methods of processing and preservation D Types of final products E Initial microflora F Primary processing G Control References

II

Initial microflora A Fungi B Bacteria III Primary processing A Effects of processing on microorganisms B Spoilage C Pathogens and toxins D Control (cereals) IV Flours, starches, and meals A Effects of processing on microorganisms B Saprophytes and spoilage C Pathogens and toxins D Control (flours, starches and meals) V Dough A Effect of processing on microorganism B Spoilage C Pathogens and toxins D Control (dough) VI Breads A Effects of processing on microorganisms B Spoilage C Pathogens and toxins D Control (breads) VII Pasta and noodles A Effects of processing on microorganisms B Spoilage C Pathogens and toxins D Control (pasta and noodles) VIII Breakfast cereals and snack foods A Effects of processing on microorganisms B Spoilage C Pathogens and toxins D Control (breakfast cereals, snack foods) IX Pastries and filled products A Effects of processing on microorganisms B Spoilage C Pathogens D Control (pastries and filled products) References

348 348 349 350 350 351 351 351 352 352 353

360

I

8

Cereals and cereal products I

Introduction A Definitions B Important properties C Methods of processing D Types of final products

360 360 360 362 362 363 365 368 371 372 372 372 373 374 374 374 374 375 377 378 378 380 382 382 382 382 383 383 384 385 385

9

Nuts, oilseeds, and dried legumes I

392 392 392 393 393 394

II

Introduction A Definitions B Important properties C Methods of processing D Types of final products Initial microflora A Nuts B Oilseeds C Legumes D Coffee

394 394 398 399 399 401 403 408 409 409 411 411 412 413 413 414 414 415 415 415 417 419 419 421 421 421 422 423 423 423 424 424 424 425 425 425 426 426 429

440 440 440 440 441 442 443 443 443 443 443

ix

CONTENTS

III

Primary processing A Effects of processing on microorganisms B Spoilage C Pathogens D Control (primary processing of tree nuts, peanuts, coconut, dried legumes, and coffee) IV Tree nut, peanut, and coconut processing A Effects of processing on microorganisms B Spoilage C Pathogens D Control (tree nut, peanut and coconut processing) V Oilseed products A Effects of processing on microorganisms B Spoilage C Pathogens D Control (oilseed products) VI Legume products A Effects of processing on microorganisms B Spoilage C Pathogens D Control (legume products) VII Coffee products References

10

Cocoa, chocolate, and confectionery I

Introduction A Definitions B Important properties II Initial microflora III Primary processing A Effects of processing on microorganisms B Methods of processing IV Processed products A Effects of processing on microorganisms B Spoilage C Pathogens D Control (cocoa, chocolate and confectionery) References

III

Mayonnaise-based salads A Definitions B Important properties C Methods of processing and preservation D Microbial spoilage and pathogens E Control (mayonnaise-based salads) IV Margarine A Definitions B Important properties C Methods of processing and preservation D Microbial spoilage and pathogens E Control (margarine) V Reduced-fat spread A Definitions B Important properties C Methods of processing and preservation D Microbial spoilage and pathogens E Control (reduced-fat spread) VI Butter A Definitions B Important properties C Methods of processing and preservation D Microbial spoilage and pathogens E Control (butter) VII Water-continuous spreads VIII Miscellaneous products References

444 444 448 449 455 458 458 458 458 459 460 460 460 460 460 460 460 461 461 461 461 461

467 467 467 467 468 468 468 470 470

12

Sugar, syrups, and honey I II

III

470 471 472 474 476 IV

11

Oil- and fat-based foods I II

General introduction Mayonnaise and dressings A Definitions B Important properties C Methods of processing and preservation D Microbial spoilage and pathogens E Control (mayonnaise and dressings)

480 480 481 481 482 V 483 485 491

Introduction Cane sugar A Initial microflora B Effects of processing on microorganisms C Spoilage D Pathogens E Control (cane sugar) Beet sugar A Initial microflora B Effects of storage and processing on microorganisms C Spoilage D Pathogens E Control (beet sugar) F Microorganisms in refined sugar capable of spoiling other food Palm sugar A Initial microflora B Effects of processing on microorganisms C Spoilage D Pathogens E Control (palm sugar) Syrups A Initial microflora B Effect of processing on microorganisms C Spoilage

493 493 493 493 494 495 496 496 497 497 500 502 504 504 505 505 506 507 508 508 509 509 510 513 515 516 516

522 522 522 522 523 525 526 527 528 528 528 530 531 531 532 533 533 533 533 533 534 534 534 535 535

x

CONTENTS

D Pathogens E Control (syrups) VI Honey A Initial microflora B Effect of processing on microorganisms C Spoilage D Pathogens E Control (honey) References

13

Soft drinks, fruit juices, concentrates, and fruit preserves I

Introduction A Foods covered B Important properties C Initial microflora II Potential food safety hazards A Mycotoxins B Bacterial pathogens C Viruses D Parasites III Spoilage A Preservative resistant yeasts B Filamentous fungi (molds) C Bacteria IV Processing A Heat processing B Chilled storage C Preservatives D Stabilization of concentrated fruit products E Stabilization of fruit preserves F Combination of pasteurization and preservatives G Alternative non-thermal methods Control (soft drinks, carbonated and non-carbonated) Control (fruit juice and related products) H Tea-based beverages References

14

Water I

II

III

Introduction A Important properties B Methods of processing and preservation C Types of final products Drinking water A Definitions B Initial microflora C Primary processing of raw water D Pathogens E Spoilage F Control (drinking water) Process or product water A Definition B Initial microflora

536 536 537 538

C Primary processes of processing or product water D Control (process or product water) IV Bottled water A Definitions B Initial microflora C Primary processing C Effects of processing on microorganisms C Pathogens D Spoilage E Control (natural mineral water) References

538 539 539 539 540

544

15

544 544 545 548 548 549 549 550 551 551 551 554 554 556 557 559 559

I

Introduction A Definitions B Important properties C Types of products II Initial microflora A Transovarian transmission B Contamination in the cloacae C Contamination in the production environment III Shell eggs A Effect of initial processing B Spoilage C Pathogens D Control (shell eggs) IV Liquid eggs A Effects of processing on microorganisms B Spoilage C Pathogens D Control (liquid eggs) V Dried eggs A Effects of processing on microorganisms B Spoilage C Pathogens D Control (dried eggs) VI Further processed egg products References

562 563 563 564 565 565 568 568

574

Eggs and egg products

16

Milk and dairy products I

574 574 574 574 574 574 575 576 580 580 581 583 583 584

II

Introduction A Definitions B Importance of microorganisms and other important properties C Methods of processing and preservation D Types of final products Raw milk—initial microflora A Interior of the udder B Udder and teat surfaces C Milk handling equipment D Environment E Persons handling milk F Antimicrobial factors naturally present in milk G Inhibitory substances and veterinary drug residues

584 585 587 587 587 587 588 590 590 590 592

597 597 597 597 601 602 602 606 607 608 608 612 614 616 617 617 625 625 627 629 629 631 631 632 632 633

643 643 643 644 645 645 645 646 647 647 648 648 648 649

xi

CONTENTS

III

Raw milk for direct consumption A Effects of handling of raw milk on microorganisms B Spoilage C Pathogens D Control (raw milk for direct consumption) IV Processed fluid milk A Introduction B Initial processing steps C Basic procedures to reduce the initial microflora D Cleaning and disinfection E Effects of processing on microorganisms F Spoilage G Pathogens H Control (processed fluid milk) I Shelf-stable milk Control (shelf-stable milk) V Cream A Effect of processing on microorganisms B Spoilage C Pathogens D Control VI Concentrated milks A Effects of processing on microorganisms B Spoilage C Pathogens D Control (concentrated milks) VII Dried dairy products A Effects of processing on microorganisms B Spo...