Documentos de Académico
Documentos de Profesional
Documentos de Cultura
OF
FOOD
MICROBIOLOGY
Editor-in-Chief
RICHARD K. ROBINSON
Editors
CARL A. BATT
PRADIP D. PATEL
u
ACADEMIC PRESS
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R G Board
South Lodge
Northleigh
Bradford-on-Avo?
Wi Its hi re
BA152RG UK
R L Buchanan
US Food and Drug Admiiistration
Center for F3od Safety a i d Applied Nutritior:
200 C-Street, SW
Washington
20204 DC USA
D 0 Cliver
Department of PopLlation Health and Reproduction
School of Veterinary Medicine
University of California, Davis
Davis CA 956 16-8743
USA
B Colonna Ceccaldi
Industrial Microbiology
Pernod Ricard
Centre de Recherche
120 Avenue du Marechal Foch
94015 Creteil Cedex, France
M A Cousin
DepartTent of Food Science
1160 Smth Hall
Purdue University
W Lafayette IN 47907
USA
C 0 Gill
Agriculture and Agri-Food Canada Researcn Centre
6000 C & E Trail
Lacombe, Alberta
T4L 1W 1 Canada
G W Gould
17 Dove Road
Bedford MK41 7AA
UK
M Griffiths
Department of Food Science
University of Guelph
Guelph, Ontaro N1G 2W1
Canaca
G Kalantzopoulos
Department of Food Science and Technology
Agricultural University of Athens
Botanikos 118 55
Athens Greece
T Keshavarz
Schoo of Biological and Health Sciences
University of Westminster
115 New Cavendish Street
London W1 M 83s
UK
P Kulkarni
University of Murnbai
Department of Chemical Technology
Nathalal Parikh Marg
Matunga
Mumbai-400 019
India
S Notermans
TNO Nutrition and Food Research Institute
PO Box 360
3700 AJ Zeist
The Netherlands
vi
Y Oda
F M Rombouts
LUW
PO Box 8129
6700 EV Wageningen
The Netherlands
B Ozer
A N Sharpe
PO Box 1224
Alrnonte
Ontario KOA 1AO
Canada
Faculty of Agriculture
Department of Food Science and Technology
University of Harran
Sanliurfa
Turkey
T A Roberts
Food Safety Consultant
59 Edenharn Crescent
Reading RGl 6HU
UK
D Roberts
Food Hygiene Laboratories
Central Public Health Laboratory
61 Colindale Avenue
London NW9 5HT
UK
K Steinkraus
Department of Food Microbiology
Cornell University
15 Cornell Street, lthaca
N Y 14850, USA
M-L Tortorello
National Center for Food Safety and Technology
US Food and Drug Administration
6502 South Archer Road
Summit-Argo IL 60501
USA
FOREWORD
Public concern about food safety has never been greater. In part this is due to the ever increasing demand
from consumers for higher and higher standards. But new food-borne pathogens like E. coli 0157 have
emerged in recent years to become important public health problems, and changes in production and
manufacturing sometimes reopen doors of opportunity for old ones. A powerful reminder that food scientists
have much unfinished business to attend to is provided by the succession of food scares that generate strong
stories for the media.
Experience tells us that science must underpin all approaches to food safety, whether through the application
and implementation of well-tried approaches or the development of new or improved methods. Microbiologists
have had a central role in this since the high quality work of pioneers like van Ermengem on botulism and
Gaffky on typhoid more than a century ago. The large amount of important data that has accumulated since
then joins with the current rapid rates of technological and scientific advance to make the need for a structured
and authoritative source of information a very pressing one. It is provided by this encyclopedia.
These are exciting times for food microbiologists. Expectations are high that as scientists we will soon
provide answers to the many problems still posed by microbes - from spoilage to food poisoning. Approaches
like HACCP are making everyone think hard about how best to apply the data we have to develop better
ways for reducing and eliminating food-borne pathogens. The pace of scientific developments continues to
accelerate and more and better methods are available for the detection and enumeration of microbes than
ever before. The microbes themselves continue to evolve and so present moving targets. The solid foundation
presented by the mass of information in this encyclopedia provides the launching pad and guide for meeting
these challenges.
It could be said that a penalty of working in food microbiology is that because the subject is broad-ranging,
mature and dynamic, its practitioners, teachers and students have to know about many things in breadth and
depth. For most of us, of course, this is not a penalty but an attractive bonus because of its intellectual
challenge. I am particularly pleased to be associated with the encyclopedia because it will help us all to meet
this test with confidence. I wish it every success.
Professor H Pennington
Department of Medical Microbiology
University of Aberdeen
INTRODUCTION
The advent of antibiotics gave the general public, and many professional microbiologists as well, the feeling
that bacterial diseases were under control, and the elimination of smallpox and the control of polio suggested
that even viruses posed few problems. However, this complacency has received a nasty jolt over the last
decade, and the emergence of HIV and multiple-drug-resistant strains of bacteria has become a major concern
for the medical profession. The food industry has been similarly shaken by the appearance of new, and
potentially fatal, strains of Escherichia coli, a species that for over 100 years was regarded as little more than
a nuisance. Equally unexpected was the devastating impact of BSE, and fresh reports of the activities of socalled emerging food-borne pathogens are appearing with alarming regularity.
In some cases, it has been possible to understand, with the advantages of hindsight, why a particular species
of bacterium, fungus or protozoan has become a major risk to human health while, on other occasions, the
vagaries of nature have left the experts totally bemused. However, even in these latter situations, control
over the threat posed to food supplies has to be instituted, but the ability of the food industry, in conjunction
with Public Health and other bodies, to develop effective responses can only be as good as the scientific
knowledge available. In the case of food microbiology, this background has to be derived from a wide range
of sources. Thus, agricultural practices may alter the biochemistry of a crop and, perhaps, its microflora as
well; the microflora of any given foodstuff and/or processing facility will have specific characteristics that
need to be understood before control is possible; techniques must be available to monitor a retail food for
microorganisms that would pose a risk to the consumer. As the procedures necessary to monitor these various
facets become ever more sophisticated, so fewer microbiologists can claim total competence, and the need for
a specialist source of outside knowledge increases.
It is this latter need that the Encyclopedia of Food Microbiology seeks to satisfy for, within this work, a
busy microbiologist can find details of all the important genera of food-borne bacteria and fungi, how the
same genera may react in different foods and under different environmental conditions, and how to detect
the growth and/or metabolism of the same organisms in foods using classical o r modern techniques. In order
to place this information into a broader context, the reader can explore the latest advice concerning food
standards/specifications, or the role of monitoring systems like HACCP in achieving product targets for
specific microorganisms; potential concerns over viruses and protozoa are also evaluated in the light of current
knowledge. Readers interested in fermented foods will find the pertinent information in a similarly accessible
form; indeed, purchasers of the print version of the encyclopedia will be entitled to register for access to the
on-line version as well. This form allows the user the benefit of extensive hypertext linking and advanced
search tools, adding value to the encyclopedia as a reference source, teaching aid and text for general interest.
It is inevitable, of course, that short articles written to a tight deadline may have omissions, but it is to be
hoped that such faults are minimal and, in any event, more than compensated for through the careful selections
of further reading. If this optimism is justified, then the major credit rests with the authors of each article.
They are all recognized as experts in their fields, and their willing participation has been much appreciated
by the editors. The role of the Editorial Advisory Board merits a special mention as well, for their constructive
xii Introduction
criticisms of the list of articles, their suggestions for authors and their expert refereeing of the manuscripts
has provided a solid foundation for the entire enterprise.
However, the finest manuscripts are of little value to the scientific community until they have been published,
and the editorial team at Academic Press - Carey Chapman (Editor-in-Chief),Tina Holland (Associate Editor),
Nick Fallon (Commissioning Editor), Laura ONeill (Editorial Assistant), Tamsin Cousins (Production Project
Manager), Richard Willis (Freelance Project Manager), Emma Parkinson (Electronic Publishing Developer),
Peter Lord (Publishing Services Manager), Emma Krikler (Picture Researcher) - have been outstanding in
their support of the project. Obviously, each member of the team has made an important contribution, but it
must be recorded that the role of Tina Holland has been absolutely invaluable. Thus, not only has Tina coordinated the numerous inputs from the editors, referees and authors, but even found time to help the editors
with the location of authors; the editors acknowledge this unstinting assistance with much gratitude.
R.K. Robinson, C.A. Batt, P.D. Pate1
Editors
PREFACE
Although food microbiology and food safety have, in recent times, become major concerns for governments
around the world, equally importts the fact that, without yeasts and bacteria, popular meals like bread
and cheese would not exist. Consequently, a knowledge of the relationship between foodstuffs and the
activities of bacteria, yeasts and mycelial fungi has become a top priority for everyone associated with food
and its production. Farmers have concerns related to produce harvesting and storage, food processors have
to generate wholesome retail products that are both free from pathogenic organisms and have a satisfactory
shelf life and, last but not least, food handlers and consumers need to be aware of the procedures necessary
to ensure that food is safely prepared and stored.
In order for these disparate groups to operate successfully, accurate and objective information about the
microbiology of foods is essential, and this encyclopedia seeks to provide a source of such information. In
some areas, introductory articles are provided to guide readers who may be less familiar with the subject but,
in general, superficiality has been avoided. Thus, the coverage has been developed to include details of all the
important groups of bacteria, fungi, viruses and parasites, the various methods that can be employed for their
detection in foods, the factors that govern the behaviour of the same organisms, together with an analysis of
likely outcomes of microbial growth/metabolism in terms of disease and/or spoilage. A further series of articles
describes the contribution of microorganisms to industrial fermentations, to traditional food fermentations
from the Middle or Far East, as well as during the production of the fermented foods like bread, cheese or
yoghurt that are so familiar in industrialized societies. The division of these topics into 358 articles of
approximately 4000 words, has meant that the contributing authors have been able to handle their specialist
subject(s) in real depth.
Obviously, another group of editors might have approached the project in a different manner, but we feel
confident that this encyclopedia will provide readers at all levels of expertise with the data being sought. A
point enhanced, perhaps, by the inclusion at the end of each article of a list for further reading, comprising a
selection of review articles and key research papers that should encourage further exploration of any selected
topic. If this confidence is borne out in practice, then the efforts of the contributors, the members of the
Editorial Board and the editorial team from Academic Press will be well rewarded, for raising the scientific
profile of food microbiology is long overdue.
R.K. Robinson, C.A. Batt, P.D. Patel
Editors
CONTENTS
VOLUME 1
A
ACCREDITATION SCHEMES see LABORATORY MANAGEMENT Accreditation Schemes
ACETOBACTER R K Hommel, P Ahnert
ACINETOBACTER P Kampfer
ADENYLATE KINASE M J Murphy, D J Squirrel1
AEROBIC METABOLISM see METABOLIC PATHWAYS: Release of Energy (Aerobic); Release of
Energy (Anaerobic)
AEROMONAS
Introduction IS Blair, M A S McMahon, D A McDowell
Detection by Cultural and Modern Techniques B Austin
AFLATOXIN see MYCOTOXlNS: Classification
ALCALIGENES T J Klem
ALE see LAGER
ALGAE see SINGLE-CELL PROTEIN: The Algae
ALTERNARIA S E Lopez, D Cabral
ANAEROBIC METABOLISMsee METABOLIC PATHWAYS: Release of Energy (Anaerobic)
ANTIMICROBIAL PACKAGING see CHILLED STORAGE OF FOODS: Packaging with Antimicrobial
Properties
ANTIMICROBIAL SYSTEMS see NATURAL ANTIMICROBIAL SYSTEMS: Preservative Effects
During Storage; Antimicrobial Compounds in Plants; Lysozyme and Other Proteins in Eggs;
Lactoperoxidase and Lactoferrin
ARCOBACTER IV Wesley
ARTHROBACTER M Gobbetti, E Smacchi
ASPERGILLUS
Introduction P-K Chang, D Bhatnagar, T E Cleveland
Aspergillus oryzae K Gomi
Aspergillus flaws D Bhatnagar; T E Cleveland, G A Payne
ATOMIC FORCE MICROSCOPY see MICROSCOPY Atomic Force Microscopy
ATP BIOLUMINESCENCE
Application in Meat Industry D A Bautista
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7
16
25
30
38
42
50
54
62
66
72
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xliv Contents
B
BACILLUS
Introduction M K Dah/
Bacillus cereus C A Batt
Bacillus stearothermophilus P Kotzekidou
Bacillus anthracis L Baillie
Bacillus subtilis M K Dah1
Detection of Toxins S H Beattie, A G Williams
Detection by Classical Cultural Techniques I Jenson
BACTERIA
The Bacterial Cell R W Lovitt, C J Wright
Bacterial Endospores G W Gould
Classification of the Bacteria - Traditional V M de Ambrosini, C H Gusils, S N Gonzalez,
G Oliver
Classification of the Bacteria - Phylogenetic Approach E Stackebrandt
BACTERIAL ADHESION see POLYMER TECHNOLOGIES FOR CONTROL OF BACTERIAL
ADHESION
BACTERlOClNS
Potential in Food Preservation T OKeeffe, C Hill
Nisin E A Davies, J Delves-Broughton
BACTEROIDES AND PREVOTELLA H J Flint, C S Stewart
BACTERIOPHAGE-BASED TECHNIQUES FOR DETECTION OF FOOD-BORNE PATHOGENS
R J Mole, V K Dhir, S P Denyer, G S A B Stewart (dec)
BEER see LAGER
BENZOIC ACID see PRESERVATIVES: Permitted Preservatives- Benzoic Acid
BEVERAGE MICROBIOLOGY see ATP BIOLUMINESCENCE:Application in Beverage
Microbiology
BIFIDOBACTERIUM D G Hoover
BIOCHEMICAL and MODERN IDENTIFICATION TECHNIQUES
Introduction D Y C Fung
Food Spoilage Flora (Le. Yeasts and Moulds) G G Khachatourians, D K Arora
Food-poisoning Organisms D Y C Fung
Enterobacteriaceae, Coliforms and E. coli R R Beumer, M C te Giffel, AGE
Microfloras of Fermented Foods J P Tamang, W H Holzapfel
BlOFlLMS B Carpentier, 0 Cerf
BIOPHYSICAL TECHNIQUES FOR ENHANCING MICROBIOLOGICALANALYSIS A D Goater,
R Pethig
BIOSENSORS
Scope in Microbiological Analysis M C Goldschmidt
BIO-YOGHURTsee FERMENTED MILKS: Yoghurt
BOTRYTIS M D Alur
BOVINE SPONGIFORM ENCEPHALOPATHY (BSE) D M Taylor, R A Somerville
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Contents xlv
BREAD
Bread from Wheat Flour R S Singhal, P R Kulkarni
Sourdough Bread B J B Wood
BRETANOMYCES J Jimenez, M Fidalgo, M Alguacil
BREVIBACTERIUM B Weimer
BREWERS YEAST see SACCHAROMYCES: Brewers Yeast
BROCHOTHRIX R H Holley
BRUCELLA
Characteristics J Theron, T E Cloete
Problems with Dairy Products P Papademas
BURKHOLDERIA COCOVENENANSsee PSEUDOMONAS: Burkholderia cocovenenans
BUTTER see MILK AND MILK PRODUCTS: Microbiology of Cream and Butter
BYSSOCHLAMYS P Kotzekidou
C
CAKES see CONFECTIONERY PRODUCTS: Cakes and Pastries
CAMPYLOBACTER
Introduction M T Rowe, R H Madden
Detection by Cultural and Modern Techniques J E L Corry
Detection by Latex Agglutination Techniques W C Hazeleger, R R Beumer
CANDIDA
Introduction R K Hommel
Yarrowia (Candida) lipolytica G M Heard, G H Fleet
CANNING see HEAT TREATMENT OF FOODS: Principle of Canning; Spoilage Problems
Associated with Canning
CATERING INDUSTRY see PROCESS HYGIENE: Hygiene in the Catering Industry
CELLULOMONAS M I Rajoka, K A Malik
CEREALS see SPOILAGE OF PLANT PRODUCTS: Cereals and Cereal Flours
CENTRIFUGATION see PHYSICAL REMOVAL OF MICROFLORAS: Centrifugation
CHEESE
In the Marketplace A Y Tamime
Microbiology of Cheese-making and Maturation N Y Farkye
Mould-ripened Varieties A W Nichol
Role of Specific Groups of Bacteria M El Soda
Microflora of White-brined Cheeses B H Ozer
CHEMILUMINESCENT DNA HYBRIDIZATION see LISTERIA: Listeria monocytogenes - Detection
by Chemiluminescent DNA Hybridization
CHILLED STORAGE OF FOODS
Principles B P F Day
Use of Modified-atmosphere Packaging R E OConnor-Shaw, V G Reyes
Packaging with Antimicrobial Properties D Collins-Thompson, Cheng-An Hwang
CIDER (HARD CIDER) B Jarvis
CITRIC ACID see FERMENTATION (INDUSTRIAL): Production of Organic Acids
CITROBACTER see SALMONELLA: Detection by Enzyme Immunoassays
CLOSTRIDIUM
Introduction H P Blaschek
Clostridium perfringens H P Blaschek
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xlvi
Contents
D
DAIRY PRODUCTS see BRUCELLA: Problems with Dairy Products; CHEESE: In the Market
Place; Microbiology of Cheese-making and Maturation; Mould-ripened Varieties; Role of Specific
Groups of Bacteria; Microflora of White-brined Cheeses; FERMENTED MILKS: Yoghurt;
Products from Northern Europe; Products of Eastern Europe and Asia; PROBIOTIC BACTERIA:
Detection and Estimation in Fermented and Non-fermented Dairy Products
DEBARYOMYCES W Praphailong, G H Fleet
DESULFOVIBRIO M D Alur
DEUTEROMYCETES see FUNGI: Classification of the Deuteromycetes
DIRECT (AND INDIRECT) CON DUCT1M ETR IC/I M PEDI M ETRIC TECHNIQUES
Food-borne Pathogens D Blivet
DIRECT EPIFLUORESCENT FILTER TECHNIQUES (DEFT) 5 H Pyle
DISINFECTANTS see PROCESS HYGIENE: Testing of Disinfectants
DRIED FOODS M D Alur, V Venugopal
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445
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458
463
466
474
480
487
498
502
515
520
524
527
530
Contents xlvii
E
ECOLOGY OF BACTERIA AND FUNGI IN FOODS
Influence of Available Water K Krist, D S Nichols, T Ross
Influence of Temperature T Ross, D S Nichols
Influence of Redox Potential and pH A Rompf, D Jahn
EGGS
Microbiology of Fresh Eggs N H C Sparks
Microbiology of Egg Products J Delves-Broughton, R G Board
ELECTRICAL TECHNIQUES
Introduction D Blivet
Food Spoilage Flora and Total Viable Count (TVC) G Salvat, D Blivet
Lactics and other Bacteria L Curda
ELECTRON MICROSCOPY see MICROSCOPY: Scanning Electron Microscopy; Transmission
Electron Microscopy
ELECTROPORATIONsee MINIMAL METHODS OF PROCESSING: Electroporation - Pulsed
Electric Fields
ENDOSPORES see BACTERIA: Bacterial Endospores
ENRICHMENT SEROLOGY
An Enhanced Cultural Technique for Detection of Food-borne Pathogens C de W Blackburn
ENTAMOEBA see WATERBORNE PARASITES: Entamoeba
ENTEROBACTER T W Huber
ENTEROBACTERIACEAE, COLIFORMS AND E, COLI
Introduction A Pandey, V K Joshi, P Nigam, C R Soccol
Classical and Modern Methods for Detection/Enumeration E de Boer
ENTEROCOCCUS G Giraffa
ENTEROTOXINS see BAClLLUS: Detection of Enterotoxins; STAPHYLOCOCCUS: Detection of
Staphylococcal Enterotoxins
ENTEROVIRUSES see VIRUSES
ENZYME IMMUNOASSAYS: OVERVlEW A Sharma
ESCHERlCHlA COLI
Escherichia coli C A Batt
Detection of Enterotoxins of E. coli H - Y Tsen
ESCHERlCHlA COLI 0157
Escherichia coli 0 1 57:H7 M L Tortorello
Detection by Latex Agglutination Techniques E W Rice
Detection by Commercial lmmunomagnetic Particle-based Assays P M Fratamico,
C G Crawford
EUKARYOTIC ASCOMYCETES see FUNGI: Classification of the Eukaryotic Ascomycetes
(Ascomycotina)
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598
604
610
617
625
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640
646
652
654
VOLUME 2
F
FATTY ACIDS see FERMENTATION (INDUSTRIAL): Production of Oils and Fatty Acids
FERMENTATlON (I NDUSTR IAL)
Basic Considerations Y Chisti
Media for Industrial Fermentations G M Walker
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xlviii
Contents
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690
699
705
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729
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744
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759
767
774
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813
820
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840
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854
860
871
882
887
893
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901
Contents xlix
G
GASTRIC ULCERS see HELICOBACTER
GENET1C ENGINEERING
Modification of Yeast and Moulds R Sandhir, S K Garg, D R Modi
Modification of Bacteria E Johansen
GENETICS OF MICROORGANISMS
Fungi R Sandhir, S K Garg, D R Modi
Bacteria S K Garg, R Sandhir
GEOTRICHUM A Botha
GIARDIA R W A Girdwood, H V Smith
GLUCONOBACTER R K Hommel. P Ahnert
GOOD MANUFACTURING PRACTICE B Jarvis
GUIDELINES GOVERNING MICROBIOLOGY see NATIONAL LEGISLATION, GUIDELINES &
STANDARDS GOVERNING MICROBIOLOGY: Canada; European Union; Japan
907
917
92 1
929
940
946
955
961
H
HAFNIA ALVEI J Ridell
HANSENULA G Gellissen, C P Hollenberg
HARD CIDER see CIDER (HARD CIDER)
HAZARD APPRAISAL (HACCP)
The Overall Concept F Untermann
Critical Control Points S Leaper
Establishment of Performance Criteria T Mahmutoglu, f Bozoglu
Involvement of Regulatory Bodies 0 P Snyder, V K Juneja
HEAT TREATMENT OF FOODS
Thermal Processing Required for Canning A Azizi
Spoilage Problems Associated with Canning L Ababouch
Ultra-high Temperature (UHT) Treatments M J Lewis
Principles of Pasteurization R A Wilbey
Action of Microwaves A Stolle, B Schalch
Synergy Between Treatments E A Murano
HELICOBACTER I V Wesley
HELMINTHS AND NEMATODES K D Murre11
HEMIASCOMYCETES- 1 AND 2 see FUNGI: Classification of the Hemiascomycetes
HEPATITIS VIRUSES see VIRUSES: Hepatitis Viruses
HIGH-PRESSURE TREATMENT OF FOODS M Patterson
HISTORY OF FOOD MICROBIOLOGY N D Cowell
HURDLE TECHNOLOGY L G M Gorris
HYDROPHOBIC GRID MEMBRANE FILTER TECHNIQUES (HGMF) P Entis
HYDROXYBENZOIC ACID see PRESERVATIVES: Permitted Preservatives - Hydroxybenzoic Acid
HYGIENE MONITORING see ATP BIOLUMINESCENCE: Application in Hygiene Monitoring
HYGIENIC PROCESSING see PROCESS HYGIENE: Overall Approach to Hygienic Processing
I
ICE CREAM A Kambamanoli-Dimou
IMMUNOLOGICAL TECHNIQUES see MYCOTOXINS: Immunological Techniques for Detection
and Analysis
IMMUNOMAGNETIC PARTICLE-BASEDASSAYS see ESCHERICHIA COLI 0757: Detection by
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976
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992
1001
1008
1016
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1030
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I Contents
K
KLEBSIELLA P T Vanhooren, S De Baets, G Bruggeman, E J Vandamme
KLUYVEROMYCES C A Batt
L
LABORATORY DESIGN M Ahmed
LABORATORY MANAGEMENT- ACCREDITATION SCHEMES C Bowles
LACTIC ACID BACTERIA see LACTOBACILLUS: Introduction; Lactobacillus bulgaricus;
Lactobacillus brevis; Lactobacillus acidophilus; Lactobacillus casei; LACTOCOCCUS:
Introduction; Lactococcus lactis Sub-species lactis and cremoris; PEDIOCOCCUS
LACTOBACILLUS
Introduction C A Batt
Lactobacillus bulgaricus P C M Teixeira
Lactobacillus brevis P C M Teixeira
Lactobacillus acidophilus T R Klaenhammer; W M Russell
Lactobaciius casei M Gobbetti
LACTOCOCCUS
Introduction C A Batt
Lactococcus lactis Sub-species lactis and cremoris P D Courtney
LACTOFERRIN see NATURAL ANTIMICROBIAL SYSTEMS: Lactoperoxidase and Lactoferrin
LACTOPEROXIDASE see NATURAL ANTIMICROBIAL SYSTEMS: Lactoperoxidase and
Lactoferrin
LAGER ICampbell
LASERS: INACTIVATION TECHNIQUES IA Watson, D E S Stewart-Tu11
LATEX AGGLUTINATION TECHNIQUES see CAMPYLOBACTER: Detection by Latex
Agglutination Techniques; ESCHERICHIA COLI 0 157: Detection by Latex Agglutination
Techniques; SALMONELLA: Detection by Latex Agglutination Techniques
LEGISLATION see NATIONAL LEGISLATION, GUIDELINES 8, STANDARDS GOVERNING
MICROBIOLOGY Canada; European Union; Japan
LEUCONOSTOC A Lonvaud-Funel
LIGHT MICROSCOPYsee MICROSCOPY Light Microscopy
LIPID METABOLISM see METABOLIC PATHWAYS: Lipid Metabolism
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Contents Ii
LlSTERlA
Introduction C A Batt
Detection by Classical Cultural Techniques G D W Curtis
Detection by Commercial Enzyme Immunoassays M Wagner, A Bubert
Detection by Colorimetric DNA Hybridization A D Hitchins
Detection by Commercial lmmunomagnetic Particle-based Assays B Kohn
Listeria monocytogenes S E Martin, C W Fisher
Listeria monocytogenes - Detection by Chemiluminescent DNA Hybridization A D Hitchins
Listeria monocytogenes - Detection using NASBA (an Isothermal Nucleic Acid Amplification
System) M R Uyttendaele, J M Debevere
LYSINS see MINIMAL METHODS OF PROCESSING: Potential use of Phages and/or Lysins
LYSOZYME see NATURAL ANTIMICROBIAL SYSTEMS: Lysozyme and other Proteins in Eggs
M
MALOLACTIC FERMENTATION see WINES: The Malolactic Fermentation
MANOTHERMOSONICATION see MINIMAL METHODS OF PROCESSING:
Manothermosonication
MANUFACTURING PRACTICE see GOOD MANUFACTURING PRACTICE
MATHEMATICAL MODELLING see PREDICTIVE MICROBIOLOGY AND FOOD SAFETY
MEAT AND POULTRY
Spoilage of Meat G-J E Nychas, E H Drosinos
Curing of Meat K Prabhakar
Spoilage of Cooked Meats and Meat Products I Guerrero, L P Chabela
METABOLIC ACTIVITY TESTS see TOTAL VIABLE COUNTS: Metabolic Activity Tests
METABOLIC PATHWAYS
Release of Energy (Aerobic) A Brandis-Heep
Release of Energy (Anaerobic) M D Alur
Nitrogen Metabolism M D Alur
Lipid Metabolism R Sandhir
Metabolism of Minerals and Vitamins C Umezawa, M Shin
Production of Secondary Metabolites - Fungi P Nigam, D Singh
Production of Secondary Metabolites - Bacteria M D Alur
METABOLITE RECOVERY see FERMENTATION (INDUSTRIAL): Recovery of Metabolites
METHANOGENS W Kim, W B Whitman
MICROBIOLOGY OF SOUS-VIDE PRODUCTS F Cadin
MlCROCOCCUS M-L Garcia-Lopez, J-A Santos, A Otero
MICROFLORA OF THE INTESTINE
The Natural Microflora of Humans C L Willis, G R Gibson
Biology of Bifidobacteria A Y Tamime
Biology of Lactobacillus acidophilus W R Aimutis
Biology of the Enterococcus spp. N Tunail
Detection and Enumeration of Probiotic Cultures G Kalantzopoulos
MICROSCOPY
Light Microscopy R W Lovitt, C J Wright
Confocal Laser Scanning Microscopy D F Lewis
Scanning Electron Microscopy U J Potter, G Love
Transmission Electron Microscopy U J Potter, G Love
1195
1199
1207
1214
1222
1228
1238
1244
1253
1260
1266
1272
1279
1288
1298
1313
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1338
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1389
1397
1407
lii Contents
1418
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1441
1445
1456
1462
1469
1475
1481
1487
1493
1500
1512
1520
1526
1532
1539
VOLUME 3
N
NASBA see LISTERIA: Listeria monocytogenes - Detection using NASBA (an Isothermal Nucleic
Acid Amplification System)
NATAMYCIN see PRESERVATIVES: Permitted Preservatives- Natamycin
NATIONAL LEGISLATION, GUIDELINES & STANDARDS GOVERNING MICROBIOLOGY
Canada B E Brown
European Union B Schalch, H Beck
Japan S Kumagai
NATURAL ANTIMICROBIAL SYSTEMS
Preservative Effects During Storage V M Dillon
1549
1561
1564
1570
Contents liii
1576
1582
1587
1591
1599
0
OENOLOGY see WINES: Specific Aspects of Oenology
OILS see FERMENTATION (INDUSTRIAL): Production of Oils and Fatty Acids; PRESERVATIVES:
Traditional Preservatives - Oils and Spices
ORGANIC ACIDS see FERMENTATION (INDUSTRIAL): Production of Organic Acids, e.g. Citric,
Propionic; PRESERVATIVES:Traditional Preservatives - Organic Acids
P
PACKAGING OF FOODS A L Brody
PANARY FERMENTATION see BREAD: Bread from Wheat Flour
PANTOEA A Morin, Z Parveen
PARASITES see CRYPTOSPORIDIUM; CYCLOSPORA; GIARDIA; HELMINTHES AND
NEMATODES: TRICHINELLA: WATERBORNE PARASITES: Entamoeba; Detection by Classic
and Modern Techniques
PASTEURIZATIONsee HEAT TREATMENT OF FOODS: Principles of Pasteurization
PASTRY see CONFECTIONERY PRODUCTS: Cakes and Pastries
PCR-BASED COMMERCIAL TESTS FOR PATHOGENS P A Bertram-Drogatz, F Wilborn,
P Scheu, A Pardigol, C Koob, C Gronewald, M Fandke, A Gasch, K Berghof
PEDIOCOCCUS M Raccach
PENlClLLIUM
Introduction J IPitt
Penicillium in Food Production G Blank
PERONOSPOROMYCETES see FUNGI: Classification of the Peronosporomycetes
PETRIFILM -AN ENHANCED CULTURAL TECHNIQUE R Jordano, L M Medina
PHAGES see BACTERIOPHAGE-BASED TECHNIQUES FOR DETECTION OF FOOD-BORNE
PATHOGENS; MINIMAL METHODS OF PROCESSING: Potential Use of Phages and/or Lysins
PHYCOTOXINS A Sharma
PHYLOGENETIC APPROACH TO BACTERIAL CLASSIFICATION see BACTERIA: Classification
of the Bacteria - Phylogenetic Approach
PHYSICAL REMOVAL OF MICROFLORAS
Filtration P Boyaval
Centrifugation V V Mistry
PlCHlA PASTORIS C Kalidas
POLYMER TECHNOLOGIES FOR CONTROL OF BACTERIAL ADHESION D Cunliffe,
C A Smart, C Alexander
POLYSACCHARIDES see FERMENTATION (INDUSTRIAL): Production of Xanthan Gum
1611
1623
1630
1641
1647
1655
1662
1672
1675
1681
1686
1692
liv
Contents
POULTRY see MEAT AND POULTRY: Spoilage of Meat; Curing of Meat; Spoilage of Cooked
Meats and Meat Products
POUR PLATE TECHNIQUE see TOTAL VIABLE COUNTS: Pour Plate Technique
PREDICTIVE MICROBIOLOGY AND FOOD SAFETY T Ross, T A McMeekin,
J Baranyi
PR ESERVATIVES
Classification and Properties M Surekha, S M Reddy
Traditional Preservatives - Oils and Spices G-J E Nychas, C C Tassou
Traditional Preservatives - Sodium Chloride M S Brewer
Traditional Preservatives - Organic Acids M Stratford
Traditional Preservatives - Wood Smoke L J Ogbadu
Traditional Preservatives - Vegetable Oils V Venugopal
Permitted Preservatives - Sulphur Dioxide K Prabhakar, K S Reddy
Permitted Preservatives - Benzoic Acid L J Ogbadu
Permitted Preservatives - Hydroxybenzoic Acid R S Singhal, P R Kulkarni
Permitted Preservatives - Nitrate and Nitrite R S Singhal, P R Kulkarni
Permitted Preservatives - Sorbic Acid L V Thomas
Permitted Preservatives - Natamycin J Stark
Permitted Preservatives - Propionic Acid R S Singhal, P R Kulkarni
PROB IOTIC BACTERIA
Detection and Estimation in Fermented and Non-fermented Dairy Products W Kneifel,
T Mattila-Sandholm, A von Wright
PROBlOTlCS see BIFIDOBACTERIUM; MICROFLORA OF THE INTESTINE: The Natural
Microflora of Humans
PROCESS HYGIENE
Designing for Hygienic Operation G C Gurakan, T F Bozoglu
Types of Biocides J F Williams, S D Worley
Overall Approach to Hygienic Processing M A Mostert, H L M Lelieveld
Modern Systems of Plant Cleaning Y Chisti
Risk and Control of Airborne Contamination G J Curie/, H M J van Eijk, H L M Lelieveld
Testing of Disinfectants J F Williams, J R Bickert
Involvement of Regulatory and Advisory Bodies R Cocker, H L M Lelieveld
Hygiene in the Catering Industry.. N Johns
PROPlONlBACTERlUM M Gautier
PROPIONIC ACID see FERMENTATION (INDUSTRIAL): Production of Organic Acids, e.g. Citric,
Propionic ; PRESERVATIVES : Permitted Preservatives - Propio nic Acid
PROTEUS B W Senior
PSEUDOMONAS
Introduction M A Cousin
Pseudomonas aeruginosa M H J Bennik
Burkholderia cocovenenans J Cox, E Kartadarma, K Buckle
PSYCHROBACTER M-L Garcia-Lopez, M P Maradona
1699
1710
1717
1723
1729
1737
1743
1750
1754
1757
1762
1769
1776
1781
1783
1790
1794
1802
1806
1816
1822
1830
1845
1850
1857
1864
1867
1871
1875
Q
QUALITY ASSURANCE AND MANAGEMENT see HAZARD APPRAISAL (HACCP): The Overall
Concept
QUANTITATIVE RISK ANALYSIS S H W Notermans
1883
Contents Iv
R
RAPID METHODS FOR FOOD HYGIENE INSPECTION M Upmann, C Bonaparte
REDOX POTENTIAL see ECOLOGY OF BACTERIA AND FUNGI IN FOODS: Influence of Redox
Potential and pH
REFERENCE MATERIALS P H Int Veld
REGULATORY BODIES see HAZARD APPRAISAL (HACCP): Involvement of Regulatory Bodies
[1340] RHODOTORULA Y Yeeh
RISK ANALYSIS see QUANTITATIVE RISK ANALYSIS
S
SACCHAROMYCES
Introduction Y Oda, K Ouchi
Saccharomyces sake Y limura
Saccharomyces cerevisiae 5 C Viljoen, G M Heard
Saccharomyces: Brewers Yeast G G Stewart
SAKE see SACCHAROMYCES: Saccharomyces sake
SALMONELLA
Introduction J Cox
Salmonella enteritidis T S Hammack, W H Andrews
Salmonella typhi J Cox
Detection by Classical Cultural Techniques R M ArnaguaAa, W H Andrews
Detection by Latex Agglutination Techniques J Cox
Detection by Enzyme Immunoassays P Patel
Detection by Colorimetric DNA Hybridization H-Y Tsen
Detection by lmmunomagnetic Particle-based Assay K S Cudjoe
SALT see PRESERVATIVES: Traditional Preservatives - Sodium Chloride
SAMPLING REGIMES & STATISTICAL EVALUATION OF MICROBIOLOGICAL RESULTS
G Hildebrandt
SCANNING ELECTRON MICROSCOPY see MICROSCOPY: Scanning Electron Microscopy
SCHIZOSACCHAROMYCES G H Fleet
SECONDARY METABOLITES see METABOLIC PATHWAYS: Production of Secondary
Metabolites - Fungi; Production of Secondary Metabolites - Bacteria
SENSING MICROSCOPY see MICROSCOPY: Sensing microscopy
SERRATIA F Rafii
SHELLFISH (MOLLUSCSAND CRUSTACEA)
Characteristics of the Groups L Le Vay, B Egan
Contamination and Spoilage C A Kaysner
SHEWANELLA L Gram, B F Vogel
SHIGELLA: Introduction and Detection by Classical Cultural Techniques K A Lampel,
R C Sandlin, S Formal
SINGLE-CELL PROTEIN
The Algae M Garcia-Garibay, L Gdmez-Ruiz, E Barzana
Yeasts and Bacteria M Garcia-Garibay, L Gomez-Ruiz, E Barzana
Mycelial Fungi P Nigam
SODIUM CHLORIDE see PRESERVATIVES: Traditional Preservatives - Sodium Chloride
SORBIC ACID see PRESERVATIVES: Permitted Preservatives- Sorbic Acid
SORGHUM see FERMENTED FOODS: Beverages from Sorghum and Millet
1887
1895
1900
1907
1913
1918
1925
1928
1937
1943
1948
1952
1956
1964
1968
1976
1984
1989
1993
2001
2008
201 5
2021
2027
2034
Ivi Contents
T
THERMUS AQUATICUS C K K Nair
TORULOPSIS R K Hommel, H-P Kleber
TOTAL COUNTS
Microscopy S R Tatini, K L Kauppi
TOTAL VIABLE COUNTS
Pour Plate Technique J W Messer, C H Johnson
Spread Plate Technique J W MeSser, E W Rice, C H Johnson
Specific Techniques M G Williams, F F Busta
Most Probable Number (MPN) M G Williams, F F Busta
Metabolic Activity Tests A F Mendonca, V K Juneja
Microscopy C D Zook, F F Busta
TOXICOLOGY see MYCOTOXINS: Toxicology
TRANSMISSION ELECTRON MICROSCOPY see MICROSCOPY: Transmission Electron
Microscopy
TRICHINELLA H R Gamble
TRICHODERMA D E Eveleigh
TRICHOTHECIUM A Sharma
2045
2051
2056
2062
2066
2071
2076
2084
2095
2100
2109
2117
2127
2134
2139
2142
2149
2154
2159
2160
2166
2168
2176
2181
2187
2189
Contents lvii
U
UHT TREATMENTS see HEAT TREATMENT OF FOODS: Ultra-high Temperature (UHT) Treatments
ULTRASONIC IMAGING
Non-destructive Methods to Detect Sterility of Aseptic Packages L Raaska, T MattilaSandholm
ULTRASONIC STANDING WAVES
Inactivation of Food-borne Microorganisms using Power Ultrasound G D Betts, A Williams,
R M Oakley
ULTRA-VIOLET LIGHT G Shama
2195
2202
2208
v
VAGOCOCCUS L M Teixeira, M da G S Carvalho, R R Facklam
VEGETABLE OILS see PRESERVATIVES: Traditional Preservatives- Vegetable Oils
VEROTOXIGENIC E. COLl
Detection by Commercial Enzyme Immunoassays D W Pimbley
VEROTOXIGENIC E. COLl AND SHlGELLA SPP.
Detection by Cultural Methods C Vernozy-Rozand
VIBRIO
Introduction, Including Vibrio vulnificus, and Vibrio parahaemolyticus P M Desmarchelier
Vibrio cholerae F Y K Wong, P M Desmarchelier
Standard Cultural Methods and Molecular Detection Techniques in Foods K Venkateswaran
VINEGAR M R Adams
VIRUSES
Introduction D 0 Cliver
EnvironmentallyTransmissible Enteric Hepatitis Viruses: A and E T L Crorneans, M D Sobsey
Detection D 0 Cliver
VITAMIN METABOLISM see METABOLIC PATHWAYS: Metabolism of Minerals and Vitamins
W
WATER QUALITY ASSESSMENT
Routine Techniques for Monitoring Bacterial and Viral Contaminants J Watkins, L Straszynski,
D Sartory, P Wyn-Jones
Modern Microbiological Techniques C Fricker
WATERBORNE PARASITES
Entamoeba W A Petri Jc J M Schaenman
Detection by Conventional and Developing Techniques H V Smith, R W A Girdwood
WINES
Microbiology of Wine-making G M Walker
Malolactic Fermentation T F Bozoglu, S Yurdugul
Specific Aspects of Oenology P Nigam
WOOD SMOKE see PRESERVATIVES: Traditional Preservatives- Wood Smoke
2215
2221
2232
2237
2242
2248
2258
2264
2267
2274
2281
2287
2292
2295
2306
231 1
2316
X
XANTHAN GUM see FERMENTATION (INDUSTRIAL):Production of Xanthan Gum
XANTHOMONAS A Sharma
XEROMYCES BlOSPORUS FRASER A D Hocking, J I Pitt
2323
2329
Y
YEASTS: Production and Commercial Uses R Joseph
2335
lviii Contents
YERSlNlA
Introduction P Kampfer
Yersinia enterocolitica S Bhaduri
YOGHURT see FERMENTED MILKS: Yoghurt
2342
2350
z
ZYGOMYCETES see FUNGI: Classification of the Zygomycetes
ZYGOSACCHAROMYCES J P Erickson, D N McKenna
ZYMOMONAS H Yanase
COLOUR PLATE SECTIONS:
Volume 1
Volume 2
Volume 3
APPENDICES:
Appendix 1: Bacteria and Fungi
Appendix 2: List of Suppliers
INDEX
2359
2365
Ai
Aiii
li
ACETOBACTER
I Accreditation Schemes
ACETOBACTER
Rolf K Hommel, Cell Technologie Leipzig, Germany
Peter Ahnert, Department of Biochemistry, Ohio State University, Columbus, USA
Copyright 0 1999 Academic Press
2 ACETOBACTER
connected to irreversible ATP-yielding reactions, sufficient to keep the energy metabolism alive. In A. aceti,
a gene encoding citrate synthase is involved in acetic
acid tolerance. This enzyme is assumed to play a
central role in supplying sufficient ATP to protect the
cell against accumulation of acetic acid.
Ethanol concentrations higher than 8% and 10%
inhibit strains A. aceti and A. xylinum, respectively.
Some strains, for example spoilers of sakC, tolerate a
higher ethanol content. In general, the ethanol tolerance in Acetobacter is higher than in Gluconobacter.
The high direct oxidative capacity for sugars, alcohols and steroids is a special feature of Acetobacter.
This ability is used in vinegar fermentation, food
processing, chemical synthesis, and even in enantioselective oxidations, for example with A. pasteurianus. Examples of other reactions are the
formation of 2,5-dioxogluconic acid by A. melanogenum and A. carinus, the oxidations of ethanediol to glycolic acid, of lactate to acetoin, of glycerol
to dihydroxyacetone, for example polyols in which
two secondary cis-arranged hydroxyl groups in Dconfiguration may be oxidized to ketoses. Two strains,
A. rancens and A. peroxidans, are reported to oxidize
n-alkanes, mainly by monoterminal attack yielding
the corresponding fatty alcohols and fatty acids.
Acetobacter are equipped with two sets of enzymes,
catalysing the same oxidation reactions. Enzymes in
the first set are bound in the cytoplasmic membrane,
the active site facing the periplasm. Enzymes in the
second set are located in the cytoplasm and are
NADP-dependent. The latter enzymes display neutral
or alkaline pH optima. Membrane-bound enzymes
show acidic optima. The high oxidative capacity of
Acetobacter is attributed to membrane-bound proteins such as alcohol dehydrogenase, aldehyde
dehydrogenase, glucose dehydrogenase and sorbitol
dehydrogenase. The specific activities of these
enzymes are up to three orders of magnitude higher
than those of their cytoplasmic counterparts. Most
membrane-bound enzymes share the prosthetic group
pyrroloquinoline quinone (PQQ; Fig. 1). The substrates do not need to be transported into the cell for
oxidation. Electrons generated are transferred by the
reduced form of PQQ either directly to a ubiquinone
( Q S ) of the respiratory chain or via a cytochrome
COOH
I
HOOC
ACETOBACTER 3
Methods of Detection
Strains of both Acetobacter and Gluconobacter are
present in the same habitat. Members of the latter
genus are normally co-isolated. For routine isolation
of Acetobacter from natural or artificial habitats,
culture media of low pH, containing 2-4% ethanol
as energy source, are recommended. Aerobic growth
is optimal between 25C and 30C. As low cell counts
are expected, enrichment cultures become necessary.
For such purposes beer has been recommended.
However, preservatives added to the beer may limit
success. Many specific enrichment cultures adapted
to individual sources are described in older literature.
Yeast water-glucose medium is recommended for
isolation and purification. It contains yeast water
(supernatant of autoclaved bakers' or brewers' yeast,
200 g I-'), and glucose (20 g I-'), p H 5.5-6.0. This
composition is also very useful for the enrichment of
solid media (agar concentration: 15-30 g I-').
Wort medium comprises malt powder diluted with
tap water to 8% soluble solids; for solid medium the
pH should be 5.5-6.
Peptone glucose agar comprises bacto-peptone or
bacto-tryptone ( 5 g I-'), glucose (20 g I-'), primary
potassium phosphate (1g I-') in tap water; agar concentration: 15-20 gl-'.
To enhance the growth of some strains, the addition
of yeast extract (3-Sg1-') may be useful. Further
enhancement may be achieved by the addition of
100ml of filtered and freshly prepared tomato juice
to 1 litre of culture medium.
An isolation procedure to differentiate between A.
pasteurianus, A. aceti and Gluconobacter oxydans
has been developed by Frateur, which uses three to
five different culture media for each species. It includes
enrichment in liquid media (30C) and subsequent
agar plating.
Isolation of production strains from vinegar tends
to be difficult due to the strains being highly adapted
to the production conditions (see below). A mixture
( 4 ml) of vinegar to be tested and pasteurized vinegar
is added to tubes with 15ml of solid medium (yeast
water, 100 g I-' glucose, 30 g I-' CaC03, 20 g IF' agar).
Bacterial growth proceeds in the interphase. Alternatively, yeast extract-calcium lactate agar or wort
agar containing 1.5% ethanol or 5gl-l yeast extract,
and 25 g I-' agar may be used.
Acetobacter settling on flowers or fruits may be
efficiently enriched in a broth containing 50 g I-'
glucose, 10 g IF' yeast extract, and 0.1 mg I-' cyclohe--imide at 30C. The ring or pellicle formed after 2-8
4 ACETOBACTER
days is plated out on a solid medium which may Table 1 Common media for maintenance and cultivation of
Acetobacter
also servc for further purification of the acid-forming
Medium
Component
Amount
colonies: 50 g I-'glucose, 10 g IF' yeast extract, 30 g I-'
C a C 0 3 and 25 g IF1 agar.
Glucose
Glucose-yeast extract agar
In cider making, various culture media are re('Acefobacter/G/uconobacter Yeast extract
CaCO,
agar')
commended for successful isolation of acetic acid bacAgar
pH 7.5 f 0.2, 25C
teria from orchard soil, apples, pomace, juice,
Distilled/deionized
fermenting juice, cider or from the factory equipment.
water
The media are based on apple juice-yeast extract
Glucose
made from apple juice with low tannin content, 'Acetobacter agar'
Yeast extract
pH4.8 and 3Ogl-l agar. The addition of 0.1 mgl-'
CaCO,
actidione is recommended to suppress yeasts and
Agar
Tap water
moulds. Incubation is carried out at 28C for 3-5
days. Alternatively, a broth composed of 500ml of 'Acetobacter medium'
Glucose
Autolysed yeast
sweet cider, 500 ml deionized water, 12 g I-' yeast
pH 7.0 f 0.2, 25C
CaC03
extract, and 2 g (NH4)#04( p H 5),yields good results.
Agar
Strains of A. diazotrophicus can be isolated by
Distilled/deionized
stepwise enrichment in different media, including
water
semisolid ones. Acetobacter strains may be held in or
Mannitol
Mannitol agar
on a variety of media, such as beer (without preYeast extract
(YPM agar: 12 g I-' agar)
servation agents) or wort. Recommended conPeptone
servation media are summarized in Table 1. Optimum
Agar
DistiIled/deionized
growth is obtained at 25-30C. Agar cultures should
water
be kept at 4C and transferred monthly. Most strains
Glucose
stay alive lyophilized for several years and some for Yeast-glucose agar
Yeast extract
pH 7.0 f 0.2, 25C
longer than 10 years.
Agar
Phenotypic identification of Acetobacteraceae is
Distilled/deionized
based on general properties which are partially shared
water
with Gluconobacter and some members of the genus
Glycerol
Potato glycerol agar
Frateuria (superfamily I1 syn. gamma subclass). One
Glucose
25C
of the properties used to further identify Acetobacter
Yeast extract
Agar
is the oxidation of acetate and lactate to COZ and
Supernatant of
H z O (overoxidation) at neutral and acidic pH. This
freshly sliced and
is detected on medium composed of ethanol ( 3 % ) ,
boiled potatoes
C a C 0 3 (20 g I-'),
and agar (20 g I-'). The appearance
(200 g 1-1)
of acetic acid reveals clear zones around the colonies
and overoxidation results in (re-)precipitation of
C a C 0 3 . Alternatively, bromcresol green (0.022 g I-')
oxidation of acetic acid and lactic acid to C 0 2 and
may be added to a medium composed of yeast extract
HZO
(30gl-'), ethanol (2%) and agar (2OgI-I). The colour
n o H2S formation
shifts from green to yellow as acid is formed. Overoxgrowth factors may or may not be required
idation results in a change of the indicator to blue.
specific ubiquinone types.
Bacteria belonging to Acetobacteraceae may be
The ubiquinones are Q9 and Q S with minor comGram-negative or Gram-variable (namely older cells),
ponent
of Q8( A . aceti, A. pasteurianus);some strains
are strictly aerobic and oxidize ethanol to acetic acid
have Qloor Qlowith minor component Q9 (A. methin neutral or acidic media. Cells are ellipsoidal t o rodanolicus, A. diazotrophicus, A. xylinum, A.
shaped (0.6-0.8 x 1-4 pm), have a respiratory type of
liquefaciens). Acetobacter strains grow at p H 5 and
metabolism, are oxidase negative and acidify glucose
prefer ethanol or lactate over glucose for growth.
below p H 4.5. They d o not form endospores, liquefy
Further differentiation among Acetobacter species can
gelatin, reduce nitrate or form indole. The rapid
be achieved as shown in Table 2.
phenotypic idcntification of Acetobacter is based on
The phenotypic identification may be affected by
the following features:
spontaneously occurring mutations even in taxonomically important properties. Mutants of A. aceti
0 peritrichous flagella
exist that are unable to oxidize ethanol. In these cases
ACETOBACTER 5
Table 2 Phenotypical differences among Acetobacter species (Reproduced with permission from Swings 1992)
Feature
Formation of
Water-soluble brown pigments on GYC" medium
y-Pyrones from D-fructose
5-Oxogluconic acid from o-glucose
2, 5-Dioxogluconic acid from o-glucose
Ketogenesis from glycerol
Growth factor required
Growth on carbon sources
Ethanol
Methanol
Sodium acetate
Growth on L-amino acids in the presence
of D-mannitol as carbon source
L-Asparagine
L-Glutamine
Formation of H2S
Growth in presence of 30% D-glucose
Ubiqinone type
G+C content (mol%)
A.
aceti
A.
liquefaciens
A.
Pasteurianus
A.
hansenii
A.
A.
A.
xylinum methano- diazolicus
trophicus
+
+
-
+
d
+
+
d
d
Qg
56-60
+
+
-
+
+
-
Qio
62-65
Qs
~~
53-63
+
+
ND
58-63
Qio
55-63
Qio
62
Qio
61-63
~~~~~
~~~~
Symbols: +, 90% or more of the strains positive; (+), weakly positive reaction; d, 11-89% of the strains positive; -, 90% or more of
the strains negative; ND, not determined.
Glucose-yeast extract cycloheximide.
Difficulties may arise during isolation, subsequent cultivation under artificial conditions, and preservation
due to the high adaptation as demonstrated with A .
polyoxogenes isolated in Japan and with A . acidophilus. Both could not be maintained in strain collections and were lost. A . europaeus isolated from
production facilities in Switzerland requires acetic
acid for growth on agar plates and tolerates 4-8'30.
Specialized industrial strains tolerate p H values down
to 2.6. DNA-DNA hybridization studies shows
nearly no difference between isolates from different
commercial processes (9O-lOO% hybridization).
However, a comparison of highly productive strains
from German plants and those from strain collections
showed large differences. Values below 45% were
obtained with definite strains ( A . pasteurianus, A .
aceti, G . oxydans).The DNA-DNA similarities of A .
europaeus strains isolated from industrial processes
versus strains from collections are below 22%.
Membrane-bound quinoproteins, i.e. alcohol and
aldehyde dehydrogenases, are the enzymatic basis of
acetic acid formation (Fig. 2). These enzymes are
more active and stable under acidic conditions than
those of Gluconobacter. Prevention of overoxidation
of acetic acid to COz and H20 requires a constant
high concentration of ethanol. Lack of ethanol and
oxygen damage acetic acid bacteria populations. Even
Next Page
6 ACETOBACTER
BAC/LLUS/Introduction 113
BACILLUS
Contents
Introduction
Bacillus cereus
Bacillus stearothermophilus
Bacillus anthracis
Bacillus subtilis
Detection of Toxins
Detection by Classical Cultural Techniques
Introduction
114 BACILLUSilntroduction
-.
..
- -
6. pantothenticus (37)
6. lentus (36)
6.badius (44)
6. smithii (39)
6. azotoformans (39)
6. firmus (41)
6. circulans (39)
6. benzoevorans (41)
6. simplex (41 )
(6. rnagaterium C)
6. maroccanus (ND)
6. psychosaccharolyticus(44)
6. megaterium (37)
B. fastidiosus (35)
6. acidoterrestris (52)
6. coagulans (44)
6. mycoides (34)
6. medusa (ND)
6. fhuringiensis (34)
6. cereusB. anthracis (36)
6. pumilis (41)
6. atrophaeus (42)
6. popilliae (41)
6. lentimorbus (38)
6. amyloliquefaciens (43)
6. subtilis (43)
6. licheniformis (43)
B. lautus (51)
B. sphaericus (37)
B. fusiformis (36)
6. insolitus (36)
6. globisporus (40)
6. psychrophilus (42)
6. pasfeurii (38)
6. thermoglucosidasius(45)
6. stearothermophilus (52)
6. kaustophilus (53)
6. aicalophilus (37)
8.aneurinolyticus (42)
6. brevis (47)
6. laterosporus (40)
6. cycloheptanicus (56)
B. alvei (46)
6. gordonae (55)
6. larvae (38)
6. pulvifaciens (44)
6.rnacerans (52)
B. poiymyxa (44)
6. azotofixans (52)
6. pabuli (49)
6. macquariensis (40)
6. amylolyficus (53)
BAClLLUS/lntroduction 115
Sporulation
Gene Transfer
116 BACILLUSIIntroduction
(A) Spores oval or cylindrical, facultative aerobes, casein and starch hydrolysis, no swollen sporangia and thin spore wall
B. acidocaldarius
MesoDhiles
B. cereus
B. subtilis
I B. thuringiensis
I Insect pathogen
I Sporangia distinctly swollen, thick spore wall
B. stearothermophilus
Thermophile
B. polymyxa
Mesophiles
B. macerans
B. circulans
B. larvae
8. popilliae
B. sphaericus
I B. pasteurii
I
I
Sporangia swollen
Thinning reaction, in which the starch polyTable 3 Examples of commercially produced enzymes from
Bacillus spp.
Bacillus species
Enzyme
B. amyloliquefaciens,B.
licheniformis, B.
stearothermophilus
B. coagulans
B. stearothermophilus
B. stearothermophilus
Alpha-amylase
B. amyloliquefaciens
B. cereus
B. stearothermophilus
B. acidopullulyticus
B. licheniformis, B. lentus, B.
alcalophilus
Glucose isomerase
Glucose kinase
Glucose-6-phosphate
dehydrogenase
Metalloprotease
Phospholipase
Phosphotransacetylase
Pullulanase
Serine protease
BACILLUSIlntroduction 117
Flgure 2 Model of CcpA-dependent mediated carbon catabolite repression in Bacillus. ATP, adenosine triphosphate; cre,
catabolite responsive element (DNA); El, enzyme I of the phosphoenolpyruvate-dependent phosphotransferase system; Ell,
specific glucose permease; FDP, fructose diphosphate; His, histidine residue; P, phosphoryl group; PEP, phosphoenolpyruvate;
Ser, serine residue.
Pathogenesis
Different variants of Bacillus thuringiensis, B. popilliae, B. larvae, B. cereus, B. sphaericus and other
related species are pathogenic to insects. The use of
these strains for microbial insect control offers the
advantage of being safer than the more toxic chemical
control agents. Furthermore, they have relatively
slight effects on the ecological balance of the environment. The microbial insecticide comprises spores
and crystalline proteins which, when ingested by
larvae, cause gut paralysis, probably by upsetting the
ionic balance of the gut. The spore survives its passage
through the gut, penetrates the weakened midgut wall,
and multiplies in the haemolymph. Death results from
either intoxication or septicaemia. High selectivity
and the absence of harmful side effects on plants,
warm-blooded animals or humans give many of the
Bacillus products an advantage over other insecticides. Several insect-specific pathogens are com-
Next Page
118 BACILLUWlntroduction
Outlook
In the near future the demand of biotechnological
industry for new or improved products will lead to
the development of new genetically engineered strains
and new isolates from the environment, which will be
grouped in the genus Bacillus, increasing its enormous
phylogenetic diversity. The taxonomy of the genus
Bacillus is evolving; consequently, definitions for a
subdivision of the genus into phylogenetic and phenetic groups must be considered. Furthermore, the
genetic information about members of Bacillus will
dramatically increase. However, our knowledge of
chromosomal composition and the genes can only
give us a hint about their function when homologous
genes and proteins are known. Therefore, biochemical
research into protein functions will be a field of
increasing significance. In food production, as well as
in enzyme production involving bacilli, gene manipulation will lead to strain constructions with new
(designed) features allowing an optimized and therefore less expensive production process. This can be
achieved by introducing and designing specific metabolic pathways or heterologous enzyme overproduction.
See color Plate 2.
See also: Bacillus: Bacillus cereus: Bacillus stearothermophilus; Bacillus anthracis; Bacillus subtilis: Detection of Toxins; Detection by Classical Cultural Techniques.
Further Reading
Cliver D (ed.) (1990) Food Borne Diseases. San Diego:
Academic Press.
Gerhardt P, Murray RGE, Wood WA and Krieg NR (eds)
(1994) Methods for General and Molecular Bacteriology. Washington: American Society for Microbiology Press.
Glick BR and Pasternak JJ (1998)Molecular Biotechnology,
2nd edn. Washington: American Society for Microbiology Press.
Hoch JA and Silhavy TJ (eds) (1995) Two Component
Signal Transduction. Washington: American Society for
Microbiology Press.
Hueck CJ and Hillen W (1995) Catabolite repression in
Bacillus subtilis: a global regulatory mechanism for the
Gram-positive bacteria? Molecular Microbiology 15(3):
39 5-40 1.
Kunst F, Ogasawara N, Moszer I et a1 (1997) The complete
genome sequence of the Gram-positive bacterium Bacillus subtilis. Nature (London) 390: 249-256.
Piggot PJ, Moran CP and Youngman P (eds) (1994) Regulation of Bacterial Differentiation. Washington: American Society for Microbiology Press.
Sneath PHA (ed.) (1982) Bergeys Manual of Systematic
Bacteriology. Vol. 2. Baltimore: Williams & Wilkins.
CAMPYLOBACTERAntroduction 335
Contents
Introduction
Detection by Cultural and Modern Techniques
Detection by Latex Agglutination Techniques
I Introduction
336
CAMPYLOBACTERAntroduction
General Physiology
CAMPYLOBACTERAntroduction 337
Ecology
The normal habitats of Campylobacter spp. are
selected niches (intestinal tract, reproductive organs
and oral cavity) of warm-blooded animals. For those
organisms related to gastroenteritis the normal
habitat is the lower part of the gastrointestinal tract.
In this environment the organisms are exposed to
controlled temperatures in the range 37-41 "C and
hence the inability of campylobacters to grow below
30C is of no consequence. The low oxygen tensions
found in the lumen of the gut mean that campylobacters do not require protective mechanisms to
counter the toxic effects of atmospheric levels of
oxygen, whilst the high nutrient levels are conducive
to the proliferation of these highly fastidious
organisms.
Campylobacters do not persist in the environment
due to their limited defences against oxygen, relatively
high minimum growth temperature and complex
nutritional requirements. Their spread is therefore
most likely to be by oral-faecal contamination. In the
case of foodstuffs they are relatively sensitive to heat,
hence normal cooking will kill them and transmission
will therefore be due to underprocessing or rawcooked contamination.
C. concisus has mainly been associated with periodontitis but has been isolated from stool samples of
children suffering from enteritis. However, in one
study of children with and without enteritis there
was no significant difference in isolation rates of C.
concisus between the groups. Specific primers based
on 23s rDNA have been developed for this species.
Campylobacter fetus
338 CAMPYLOBACTERAntroduction
Pathogenicity
Campylobacter spp. can express virulence either directly, by invasion of the epithelial cells of the gut and
releasing toxin or indirectly, by inducing an inflammatory response. Like many pathogens, the pathological changes can be multifactorial in nature, with
a combination of determinants being involved. The
main factors described are motility, adhesion, invasion, iron acquisition and toxin production.
C. jejuni has a polar flagellum (at one or both ends
of the cell) and is capable of rapid motility which,
when combined with a spiral morphology, gives the
organism a selective advantage in penetrating and
colonizing the thick viscous mucus barrier of intestinal cells. Campylobacter spp. also exhibit chemotaxis regulated by the cheY gene. The flagella are
highly immunogcnic and can undergo both phase and
antigenic variations which help them to evadc the
immune response of the host. Two flagella genes have
been identified: flaA and flaB which are in a tandem
chromosomal arrangement separated by a short intervening sequence. The flaA and flaB genes are of
approximately equal size (1.7kbp) with predicted
molecular masses of 59 588 and 59 909 respectively.
Flagella, in particular flagella with type A flagellin, do
appear to be necessary for invasion and internalization but flagella may or may not act as adhesion
factors.
Carbohydrate moieties, probably a glycoprotein,
have been shown to be important for adhesion since
pre-treatment with L-fucose and D-mannose inhibits
adherence to INT 4 0 7 epithelial monolayers. A variety
of outer membrane proteins have also been described
that bind to eukaryotic cells. Campylohacter spp.
may also possess fimbriae (4-7nm in width) whose
synthesis is enhanced by bile salts. Non-fimbriated
mutants, however, are still able to adhere to and
invade INT 407 cells and colonize ferrets but with
ameliorated disease symptoms, which suggests some
role in virulence.
Although evidence of epithelial cell invasion in vivo
is sparse host cell invasion, which occurs within a
very short time period, has been observed experimentally in macaque monkeys and in the colon of
CAMPYLOBACTERAntroduction
Enterotoxinpositive (%)
Method of detection
25 clinical, Belgium
62 clinical, US
22 clinical, South Africa
44 clinical, Belgium
32 clinical, Mexico
80 clinical, Algeria
12 clinical, diverse origin
100
94
77
75
65
65
50
CHO
GM, ELISA"
Y-1
CHO
CHO, RlLT
CHO
CHO, GMi ELISA,
RlLT
CHO, Y-1
Y- 1
CHO
GM, ELlSA
CHO, GMi ELISAb
CHO, GM, ELlSA
CHO, GM1 ELISA
CHO, GM, ELlSA
CHO, GMi ELISA
CHO
CHO, RlLT
CHO
CHO, GM, ELISA,
RlLT
48
47
45
36
3211gb
32
0
0
12
60
16
0
0
339
Next Page
340 CAMPYLOBACTERAntroduction
Method
Advantages
Disadvantages
Biotyping
Phage typing
Serotyping
Flagellin typing
Pulsed-field gel
electrophoresis
Automated ribotyping
Amplified fragment length
polymorphism analysis
Highly discriminatory
Low discrimination
Phage sets not widely available
Antisera not widely available
Interlaboratory comparison of types difficult, longterm stability of types in question
Slow, specific equipment required, interlab
comparison of types difficult
High capital and running costs
Needs expensive capital equipment, method still
undergoing development
Methods of Control
Pets, water and improperly handled and cooked foods
account for most cases of Campylobacter enteritis.
Untreated water and unpasteurized milk have been
responsible for those outbreaks with large numbers
of associated cases. However, undercooked poultry
products have mainly been responsible for the large
numbers of sporadic cases of campylobacteriosis. It
is probably in this latter area where adequate control
strategies still require most research effort. Since C.
jejuni is often found in high numbers (> 104cfu)per
processed carcass, perhaps the best approach is to
concentrate on devising methods which will ensure
that the birds arrive at the processing plant with
significantly reduced Campylobacter contamination.
This focuses attention on the rearing conditions. Campylobacter is rarely found in poultry feed or the hatchery environment and generally colonizes the chicks
only after the second or third week. The most likely
vectors are flies, wild birds, rodents or contaminated
water. Three main strategies are currently being
employed: drinking water quality, vaccination and
competitive exclusion. Certainly some authors
contend that disinfection of drinking water is likely
to have the greatest impact on the prevalence of Campylobacter spp. Passive immunization of chicks has
resulted in reduced colonization by the organism but
the cost-effectiveness of this approach still has to
be determined. Competitive exclusion involves the
administration early in the chicks life of a cocktail of
organisms that prevents subsequent colonization of
the bird when challenged with Campylobacter spp. A
DEBARYOMYCES 515
D
Dairy Products see Brucella: Problems with Dairy Products; Cheese: In the Market Place; Microbiology
of Cheese-making and Maturation; Mould-ripened Varieties; Role of Specific Groups of Bacteria; Microflora of
White-brined Cheeses; Fermented Milks: Yoghurt; Products from Northern Europe; Products of Eastern Europe
and Asia; Probiotic Bacteria: Detection and estimation in fermented and non-fermented dairy products.
DEBARYOMYCES
W Praphailong, National Center for Genetic Engineering and Biotechnology, Bangkok, Thailand
G H Fleet, Department of Food Science and Technology, The University of New South Wales, Sydney, Australia
Copyright 0 1999 Academic Press
Mol%
G+C
Fermentation
37C
NaCl
Vit
su
Assimilation
Tr
su
La
Ascospores
Me
Ra
XY
GI
Er
Shape
NurnbeP LibC
Spheroidal
1-4
Spheroidal
Spheroidal
Spheroidal
1-3(1)
(1 0%)
D. carsonii
D. castellii
D. coudertii
D. etchellsii
36.839.7
37.1
37.4
38.5-
+
+
+
wl-
wl-
wl-
Spheroidal
1-2(1)
wl-
wl-
wl-
Spheroidal
1-2(1)
wl-
+
+
wl-
Ovoidal
Spheroidal
Spheroidal
142)
1-4
1
Spheroidal
1-4
Spheroidal
Spheroidal
1-4
1-4
Spheroidal
1-4
+
+
V
-
Spheroidal
Spheroidal
Globose
14
1-4
1-2
wl-
1
1-4
40.6
D. hansenii
var. hansenii
var. fabryi
D. rnararnus
D. melissophilus
D. nepalensis
37.338.6
36.436.8
39.1
39.8
37.638.0
D. occidentalis
var.
35.2
occidentalis
var.persoonii 35.4
D.polyrnotphus 35.735.9
D.
35.7
pseudopolyrnorphus
D. robertsiae
42.7
D. udenii
35.8
D. vanrijiae
var. vanrijiae 33.233.3
var. yarrowii 33.0
D. yarnadae
34.5
D. prosopidis
37-38
+
+
ws
wl-
wl-
wl-
wl-
wl-
+
+
+
+
+
+
+
+
+
Table adapted from Nakase et al(1998) with permission from Elsevier Science.
"Abbreviations: 37"C, growth at 37C; NaCl (lo%), growth in 10% NaC1+5% glucose; Vit, growth in vitamin-free medium; G, glucose; Su, sucrose; Tr, trehalose; La, lactose; Me,
melibiose; Ra, raffinose; Xy, D-xylose; GI, gluconate; Er, erythritol; +, positive; s, positive but slow; x, positive or weak; w, weak; ws, weak and slow; wl-, weak or negative; v, variable;
-, negative.
bNumbersof ascospores per ascus; numbers in parentheses refer to the number of ascospores most frequently observed. (L) indicates ascospores with equatorial ledge.
"Ascospores liberated by lysis of asci.
DEBARYOMYCES 51 7
51 8 DEBARYOMYCES
Table 2
Speoes
Significance
Debaryomyces etscheilsii
Debaryomyces polymorphus
Debaryomyces maramus
Debaryomyces carsonii
Debaryomyces occidentaiis
products, such as frankfurters, bacon, hams and fermented and unfermented sausages. In some cases,
presence of the yeast was associated with the development of a slimy surface layer on the product.
Recent, more extensive studies have confirmed the
predominance of D. hansenii in meat products compared with other yeasts, and these conclusions have
been extended to include seafoods such as fresh fish.
Populations in the range 104-10hcfu g-' (or even
higher in fermented salami) are often reported. D.
etschellsii, D. polymorphus and D . maramus are also
found in these products, but less frequently. The
impact of this yeast growth on the flavour of meat
products is not clear, but cannot be assumed to be
negative. Indeed, there is a positive correlation
between the desired flavour of some Italian salami
sausages and the presence of D. hansenii. Some, but
not all, of the strains of D.hansenii isolated from
meat products produce extracellular proteases and
lipases that could contribute to flavour development
by the breakdown of meat proteins and fats. The
ability of these enzymes to operate well at low p H
may be an appealing property. Consequently, consideration has been given to the use of selected strains
of D. hansenii as starter cultures in the production of
fermented sausages. Factors thought to select for the
growth of D. hansenii in meat products include its
tolerance of salt, utilization of organic acids (e.g.
lactic), protease and lipase production, good growth
at low temperatures, and the ability of some strains
to utilize sodium nitrite which is added as a curing
agent in some products.
D. hanseniilC. famata have now emerged as the
most important yeasts in the dairy industry. Weakly
fermenting species have been linked to the spoilage of
yoghurts, but their greatest significance is in cheese
production, especially with the mould-ripened soft
cheeses such as Camembert, Brie and blue-veined varieties. Many surveys of these and other types of
cheeses have revealed a consistently high incidence of
D. hansenii, often at populations of 106-10'cfug~' or
Next Page
DEBARYOMYCES 519
fore, it will be necessary to isolate and identify individual colonies. The identification of Debaryomyces
spp. follows standard morphological biochemical and
physiological tests and keys as outlined in The Yeasts,
a Taxonomic Study, 4th edition, edited by CP Kurtzman and JW Fell, Elsevier Science (1998) (Table 1).
D.hanseniilc. famata, a t least, identifies very well in
the rapid computer-based Biolog (Biolog Inc
California) and ATB 32C (bioMtrieux) systems that
incorporate a range of these tests in kit form.
To avoid potential osmotic shock and stress, it has
been suggested that 5-10% NaCl be included in the
dilucnt and plating medium when isolating these
yeasts from high salt foods. However, wc and others
have not found these steps to offer any benefit.
No selective or differential media have been
reported for these yeasts. However, inclusion of 101 5 % (wlv) NaCl into the medium formulation could
assist in selecting for the growth of these species,
except D. occidentalis. A differential medium based
on the hydrolysis of starch could be developed for the
isolation of D. occidentalis.
A PCR method that differentiates D.hanseniilC.
famata from Candida guilliermondii has been
reported and is based on amplification of the large
subunit rDNA between base positions 402 and 669.
A D. hansenii nucleic acid probe based on sequences
in the 18s rRNA has been reported. As yet, neither
of those molecular methods has been developed for
routine use.
See also: Fermented Foods: Fermentations of the Far
East. Fermented Milks: Yoghurt. Meat and Poultry:
Spoilage of Cooked Meats and Meat Products.
Further Reading
Andrews S, de Graaf H and Stamation H (1997) Optimisation of methodology for enumeration of xerophilic
yeasts from foods. International Journal of Food Microbiology 35: 109-1 16.
Dillon VM and Board KG (1991) Yeasts associated with
red meats. Journal of Applied Bacteriology 71: 93-108.
Dohmen RJ and Hollenberg CP (1996) Schwanniomyces
occidentalis. In: Wolf K (ed.) Nonconventional Yeasts in
Biotechnology. A Handbook. P. 117. Berlin: SpringerVerlag.
Girio FM, Pelica F and Amaral-Collae MT (1996) Characterisation of xylitol dehydrogenase from Debaryomyces
hansenii.
Applied
Biochemistry
and
Biotechnology 56: 79-87.
Kosse D, Ostenrieder I, Seiler H and Scherer S (1998) Rapid
539
Introduction
This article considers the microbial ecology of bacteria and fungi in relation to a,. a, and related terms,
are defined. Methods for manipulating a,, in foods are
discussed, and the effects of a,, on growth rate, lagphase duration, jield and death rate of microorganisms described. The physiology of the response
of microbial cells to a,, stress is also discussed.
540
(Equation 6 )
Osmotic Pressure
-RT In a,
V
[Equation 4)
where
R = the
universal
gas
constant
(8.314Jk-lmol-'); T =absolute temperature (K); V =
partial molar volume of water and all other terms are
as previously defined.
541
Table 1 Comparison of water activity (a,) and water potential ( y )values and concentration of solutes required to achieve them
a /:
NaCl concentration
(g /-'I
Sucrose
(9 i-')
concentration
0.995
0.980
0.850
0.843
0.753
0.577
0.328
0.113
0.1 00
-7
-28
-224
-235
-390
-757
-1534
-3000
-31 68
8.7
35
190
92
342
2050 (saturated)
al bar = -1 00 J kg-'
Freezing
Levels in np i c a l Foods
Representative a, of food5 are shown in Table 2.
Foods range from those with very little free water
(freeze-dried products, cereals, powdered products)
to almost completely free water ie.g. fresh meat and
produce, bottled water products). hlost fresh produce
has a,, close to 1.00 if the tissues are cut but may have
542
Typical water
activity
0.995-0.998
0.990-0.995
0.965-0.980
0.96
0.95
0.92
0.90-0.95
0.85-0.90
0.83
0.80
0.75
0.60-0.75
0.70
0.70-0.80
0.68
0.20-0.60
0.10-0.25
Haloduric
Halophile
Extreme
halophile
Osmotolerant
Osmophile
Xerophilic
0.012
0.010
Organism or group
0.95-0.96 (NaCI)
0.95-0.955 (NaCI)
0.97 (Sucrose)
0.96 (NaCI)
0.96 (Glucose)
0.93 (NaCI)
0.90-0.94 (NaCI)
0.92-0.93 (NaCI)
0.89 (Glycerol)
0.87 (Sucrose)
0.86 (NaCI)
0.95 (Glucose)
0.94 (NaCI)
0.92 (Glycerol)
Yeasts
Zygosaccharomyces rouxii
Saccharomyces cerevisiae
0.65-0.92 (NaCI)
0.65 (Sucrose)
0.90 (Sucrose)
Moulds
Penicillium chrysogenum
Wallemia sebi
Eurotium spp.
0.65-0.90 (NaCI)
0.80 (KCI, glucose)
0.75 (Glycerol)
0.66 (Glucose and fructose)
Algae
Most groups
Dunaliella
0.75-0.90
0.90-0.95 (NaCI)
0.75 (NaCI)
reduced a, confers enhanced heat resistance on microbial cells. The basis for this behaviour is perhaps due
to the cross-protection that osmotic stress affords
against temperature stress, believed to be mediated by
a general stress response under the control of the Rpos
gene. (Interestingly, if grown at suboptimal salinities,
a number of marine bacteria exhibit a lowered
maximal temperature for growth compared to growth
at the optimal salinity.) The minimum temperature for
growth for many food-borne organisms is, however,
increased by decreasing a,.,. This raises the intriguing
possibility that the basis of these effects lies in the
energy of the water itself, i.e. if the kinetic energy of
water molecules mediates the lethal effect of temperature, then the reduction of water energy by solutes
may have the same effect as reducing temperature.
The growth rate response of microorganisms to
water activity is illustrated in Figure 1. Growth rate
increases in proportion, approximately, with increasing a,, above the minimum a, for growth, and up to
an optimum growth rate value. Beyond this value the
growth rate declines, usually rapidly as a function of
increasing a, until the maximum a, is reached.
Growth rate is a characteristic of the environment,
and is not affected by the previous history of the cell,
unlike lag time. The effect of a, on growth rate is
affected by the specific humectant.
a,
0.008
2 0.006
2
(3 0.004
0.002
0.000
....
0.92 0.93 0.94 0.95 0.96 0.97 0.98 0.99 1.00
Water activity
h
h
f. 4 -
...........S.aureus
-_---L.monocytogenes
//\
h
h
5.
3r
!i
...........S.aureus
----- L. monocytogenes
-Pseudomonads
--- E. coli
.....
....
.... ...:
.'
Temperature ("C)
Figure 2 Comparison of the combined effect of environmental factors on growth rate of psychrotrophic spoilage pseudomonads,
Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. (A) The predicted effect of temperature on rates of aerobic
growth at aw=0.990. (8)The predicted effect of temperature on rates of growth at aw=0.960.(C)Interactive effects of temperature
and water activity on the microbial ecology of foods. Dominance domains for selected microorganisms potentially present on raw
foods were estimated from predictive models for the aerobic growth of psychrotrophic spoilage pseudomonads, L. monocytogenes,
E. coli and S. aureus at many combinations of water activity and temperature. The shaded areas represent that combination of
factors in which the indicated organism would be expected to limit the acceptability of the product. The limits imposed for acceptability
were that the predicted increase in the pathogen should not exceed a factor of 10 after 7 days storage. The limits for pseudomonads
were that the increase in 7 days should be not more than 1000-fold, assuming an initial level of l000cfu cm-'. All organisms were
assumed to experience a lag time equivalent to one generation time at the nominated conditions. The part of the plot to the left of
the bold line shows those sets of conditions under which the required bacterial growth limits are exceeded. For all conditions the
organism closest to attaining the tolerance limit, and hence posing the greatest risk, is indicated. Note: The growth rate of
pseudomonadswas scaled to reflect the greater tolerance of this organism on the product, i.e. approx. 10 doublings of pseudomonads
but only approx. 3 doublings of pathogens are tolerable by the criteria described. After McMeekin and Ross (1996) with permission
from Elsevier Science.
Yield
Inactivation
induced proteins form the cellular machinery to facilitate a change in cytoplasmic a,".
Macromolecular conformation, and therefore function and activity, is affected by intracellular a, due,
in part, to the effects of humectants on the physical
structure of water. Some changes to membrane structure in response to a, stress appear to enable membrane-bound enzymes to retain the conformation
required for catalytic activity. The role of compatible
solutes in optimizing molecular conformation is discussed below.
Cell Membrane Composition
The chemical composition of microbial cell membranes is described clsewhere in this volume. In
response to high salinity there is an increase in the
proportion of negatively charged phospholipids, often
phosphatidylglycerol and/or glycolipids. This alteration is needed to maintain the membrane in the
proper lipid bilayer phase for normal function.
Apart from the extreme halophiles of the Archaea
there does not appear to be a correlation between
microbial membrane composition and intrinsic a, tolerance. However, the effect of a, on a given membrane
composition does depend to a large extent on the
type of membrane (correlated with chemotaxonomic
grouping, e.g. Bacteria, Archaea, yeast, fungi) and to
a lesser extent, the nature of the humectant.
There are several elements common to cell membrane responses to changing a,. The first of these is
membrane surface charge. The head groups of the
major microbial membrane lipids (phospholipids and
phosphoglycolipids) are negatively charged from the
associated phosphate residue. Certain phospholipid
classes also contain positively charged head-group
moieties, resulting in all polar lipid classes being either
anionic or zwitterionic. The membrane surface of
all microbes therefore possesses a net surface charge
dependent on the phospholipid classes present. Ionic
humectants may disrupt the membrane surface charge
by interaction with phospholipid groups, requiring a n
alteration in membrane composition. Many halotolerant and modcrately halophilic bacteria respond
to reduced a , by increasing the proportion of anionic
phospholipids in the membrane at the expense of
zwitterionic components, believed to aid the membrane in maintaining a functional bilayer phase.
The fatty acid composition of the cellular membrane also influences functionality and is actively
modified in response to changing environmental
factors. In general, in response to decreasing a, most
hacteria increase fatty acid chain length and/or
decrease fatty acid unsaturation. Again, this is thought
to maintain the membrane in a functional bilayer
phase. In certain cases, the mechanism may involve
Next Page
546 ECOLOGY OF BACTERIA AND FUNGI IN FOODSAnfluence of Available Water
Compatible Solutes
Fatty Acids see Fermentation (Industrial): Production of Oils and Fatty Acids.
FERMENTATION (INDUSTRIAL)
Contents
Basic Considerations
Media for Industrial Fermentations
Control of Fermentation Conditions
Recovery of Metabolites
Production of Xanthan Gum
Production of Organic Acids
Production of Oils and Fatty Acids
Colours/Flavours Derived by Fermentation
Basic Considerations
Yusuf Chisti, Department of Chemical Engineering,
University of Almeria, Spain
Copyright 0 1999 Academic Press
Introduction
Fermentation processes utilize microorganisms to
convert solid or liquid substrates into various products. The substrates used vary widely, any material
that supports microbial growth being a potential substrate. Similarly, fermentation-derived products show
tremendous variety. Commonly consumed fermented
products include bread, cheese, sausage, pickled vegetables, cocoa, beer, wine, citric acid, glutamic acid
and soy sauce.
Types of Fermentation
Most commercially useful fermentations may be classified as either solid-state or submerged cultures. In
solid-state fermentations, the microorganisms grow
on a moist solid with little or no free water, although
capillary water may be present. Examples of this type
of fermentation are seen in mushroom cultivation,
bread-making and the processing of cocoa, and in the
manufacture of some traditional foods, e.g. miso (soy
paste), sakk, soy sauce, tempeh (soybean cake) and
gari (cassava), which are now produced in large industrial operations. Submerged fermentations may use a
Feed
- Final volume
- Initial volume
(6)
Feed
Feed
Harvest
Recycle inocuium
Feed
Harvest
(C)
Harvest
Inoculum from
separate source
(D)
Figure 1 Fermentation methodologies. (A) Batch fermentation. (B) Fed-batch culture. (C) Continuous-flow well-mixed fermentation.
(D) Continuous plug flow fermentation, with and without recycling of inoculum.
produced as seeds, are blown directly into large fermentation vessels with the ingoing air.
Microbial Growth
Microbial growth in a newly inoculated batch fermenter typically follows the pattern shown in Figure
2. Initially, in the lag phase, the cell concentration
does not increase very much. The length of the lag
phase depends on the growth history of the inoculum,
the composition of the medium, and the amount of
culture used for inoculation. An excessively long lag
phase ties up the fermenter unproductively - hence
the duration of the lag phase should be minimized.
Short lag phases occur when: the composition of the
medium and the environmental conditions in the seed
culture and the production vessel are identical (hence
less time is needed for adaptation); the dilution shock
is small (i.e. a large amount of inoculum is used); and
the cells in the inoculum are in the late exponential
phase of growth. The lag phase is essentially an adaptation period in a new environment. The lag phase is
followed by exponential growth, during which the
cell mass increases exponentially. Eventually, as the
/ ~ ~ ~ ~ ~ ~ Stationary
n t i a l
'
qrowth
Phase
~
Death
phase
dX
,Ux- k d x
(Equation 1)
dt
where: X is the biomass concentration at time t; p is
the specific growth rate (i.e. growth rate per unit
cell mass); and k d is the specific death rate. During
exponential growth, the specific death rate is negligible and Equation 1 reduces to Equation 2:
dX
-=px
(Equation 2)
dt
For a cell mass concentration Xo at the beginning
of the exponential growth ( X , usually equalling the
concentration of inoculum in the fermenter), and
taking the time at which exponential growth commences as zero, Equation 2 can be integrated to
produce Equation 3:
X
In- = p t
(Equation 3)
XO
Using Equation 3 , the biomass doubling time, t d , can
be derived (Equation 4):
ln2
-=
t d =-
(Equation 4)
iu
Fermentation time
Doubling times typically range over 45-160 min. Bacteria generally grow faster than yeasts, and yeasts
multiply faster than moulds. The maximum biomass
concentration in submerged microbial fermentations
is typically 40-50 kg m-3.
The specific growth rate p depends on the concentration S of the growth-limiting substrate, until
the concentration is increased to a non-limiting level O2 demand, or the fermentation will be 02-limited.
and p attains its maximum value pmax.The dependence O2 demand is especially difficult to meet in viscous
of the growth rate on substrate concentration typ- fermentation broths and in broths containing a large
ically follows Monod kinetics. Thus the specific concentration of 02-consuming cells. As a general
guide, the capability of a fermenter in terms of 0 2
growth rate is given as Equation 5:
supply depends on the aeration rate, the agitation
S
(Equation 5 ) intensity and the properties of the culture broth. In
P = Pmax k, + S
large fermenters, supplying 0 2 becomes difficult when
where k, is the saturation constant. Numerically, k, is demand exceeds 4-5 kg m-3h-.
the concentration of the growth-limiting substrate
At concentrations of dissolved 0 2 below a critical
when the specific growth rate is half its maximum level, the amount of O2 limits microbial growth. The
value.
critical dissolved 0 2 level depends on the microAn excessively high substrate concentration may organism, the culture temperature and the substrate
also limit growth, for instance by lowering water being oxidized. The higher the critical dissolved 0 2
activity. Moreover, certain substrates inhibit product value, the greater the likelihood that 0 2 transfer will
formation, and in yet other cases, a fermentation become limiting. Under typical culture conditions,
product may inhibit biomass growth. For example, fungi such as Penicillium chrysogenum and Asperethanol produced in the fermentation of sugar by gillus oryzae have a critical dissolved 0 2 value of
yeast can be inhibitory to cells. Multiple lag phases about 3.2 x
kgm-3. For bakers yeast and Esch(or diauxic growth) are sometimes seen when two or erichia coli, the critical dissolved 0 2 values are
more growth-supporting substrates are available. As 6.4 x 10- kgm-3 and 12.8 x 10-jkg m-3 respectively.
the preferentially-utilized substrate is exhausted, the
The aeration of fermentation broths generates
cells enter a lag phase while the biochemical machin- foam. Typically, 20-30% of the fermenter volume
ery needed for metabolizing the second substrate is must be left empty to accommodate the foam and
developed. Growth then resumes. Details of the kin- allow for gas disengagement. In addition, mechanical
etics of continuous culture, fed-batch fermentation, foam breakers and chemical antifoaming agents are
product formation and more complex phenomena, commonly used. Typical antifoams are silicone oils,
such as the inhibition of growth by substrates and vegetable oils and substances based on low-molecularproducts, are given in the references listed under weight polypropylene glycol or polyethylene glycol.
Further Reading.
Emulsified antifoams are more effective, because they
disperse better in the fermenter. Antifoams are added
Aeration and Oxygen Demand
in response to signals from a foam sensor. The excesSubmerged cultures are most commonly aerated by sive use of antifoams may interfere with some downbubbling with sterile air. Typically, in small fer- stream separations, such as membrane filtrations menters, the maximum aeration rate does not exceed hydrophobic silicone antifoams are particularly
1 volume of air per unit volume of culture broth. In troublesome.
large bubble columns and stirred vessels, the
Heat Generation and Removal
maximum superficial aeration velocity tends to be
c 0.1 m s-. Superficial aeration velocity is the volume All fermentations generate heat. In submerged culflow rate of air divided by the cross-sectional area tures, typically 3-15 kW m-3 comes from microbial
of fermenter. Significantly higher aeration rates are activity. In addition, mechanical agitation of the broth
achievable in airlift fermenters. In these, aeration gas produces up to 15 kW m-3. Consequently, a fermenter
is forced through perforated plates, perforated pipes must be cooled to prevent a rise in temperature and
or single-hole spargers located near the bottom of damage to the culture. Heat removal tends to be
the fermenter. Because 0 2 is only slightly soluble in difficult, because typically the temperature of the
aqueous culture broths, even a short interruption of cooling water is only a few degrees lower than that
aeration results in the available 0 2 becoming quickly of the fermentation broth. Therefore industrial ferexhausted, causing irreversible damage to the culture. mentations are commonly limited by their heat-transThus uninterrupted aeration is necessary. Prior to use fer capability. The ability to remove heat depends
for aeration, any suspended particles, microorganisms on: the surface area available for heat exchange; the
and spores in the gas are removed by filtering through temperature difference between the broth and the
cooling water; the properties of the broth and the
microporous membrane filters.
The 0 2 requirements of a fermentation depend on coolant; and the turbulence in these fluids. The geomthe microbial species, the concentration of cells, and etry of the fermenter determines the surface area that
the type of substrate. 0 2 supply must at least equal can be provided for heat exchange. Heat generation
due to metabolism depends on the rate of 0 2 consumption, and heat removal in large vessels becomes
difficult as the rate of 0 2 consumption approaches
5 kg m-3h-'.
A fermenter must provide for heat transfer during
sterilization and subsequent cooling, as well as removing metabolic heat. Liquid medium, or a slurry, for a
batch fermentation may be sterilized using batch or
continuous processes. In batch processes, the medium
or some of its components and the fermenter itself
are commonly sterilized together in a single step, by
heating the medium inside the fermenter. Steam may
be injected directly into the medium, or heating may
take place through the fermenter wall.
Heating to high temperatures (typically 121C)
during sterilization often leads to undesirable reactions between components of the medium. Such reactions reduce the yield, by destroying nutrients or by
generating compounds which inhibit growth. This
thermal damage can be prevented or reduced by sterilizing only certain components of the medium in
the fermenter and adding other, separately-sterilized
components, later. Sugars and nitrogen-containing
components are often sterilized separately. Dissolved
nutrients that are especially susceptible to thermal
degradation may be sterilized by passage through
hydrophilic polymer filters, which retain particles of
0.45pm or more. Even finer filters (e.g. retaining
particles of 0.2 pm) are also available.
The heating and cooling of a large fermentation
batch takes time, and ties up a fermenter unproductively. In addition, the longer a medium remains
at a high temperature, the greater the thermal degradation or loss of nutrients. Therefore, continuous
sterilization of the culture medium en route to a presterilized fermenter is preferable, even for batch fermentations. Continuous sterilization is rapid and it
limits nutrient loss - however, the initial capital
expense is greater, because a separate sterilizer is
necessary.
Photosynthetic Microorganisms
Photosynthetic cultures of microalgae and cyanobacteria require light and COZ as nutrients. Microalgae such as Chlorella and the cyanobacterium
Spirulina are produced commercially as health foods
in Asia. Algae are also cultivated as aquaculture feeds
for shellfish.
Typically, open ponds or shallow channels are used
for the outdoor photosynthetic culture of microalgae.
Culture may be limited by the availability of light,
but under intense sunlight, photoinhibition limits
productivity. Temperature variations also affect
performance.
More controlled production is achieved in outdoor
Liquid
Liquid
overflow
Recycle
(F)
Product
Figure 3 Types of submerged-culture fermenter. (A) Stirred-tank fermenter. (B) Bubble column. (C) Internal-loop airlift fermenter.
(D) External-loop airlift fermenter. (E) Fluidized-bed fermenter. (F) Trickle-bed fermenter.
fluidized-bed fermenter
trickle-bed fermenter.
These are shown in Figure 3.
Fluidized-bed Fermenter
(D)
(E)
(F)
Figure 4 Impellers for stirred-tank fermenters. (A) Rushton disc turbine (radial flow). (B) Marine propeller (axial flow). (C)Lightnin
hydrofoil (axial flow). (D)Prochem hydrofoil (axial flow). (E)lntermig (axial flow). (F)Chemineer hydrofoil (axial flow).
670
11
-23
3
4
Solid-state Fermentations
Figure 4 A typical submerged-culture fermenter. (1) Reactor
vessel. (2) Jacket. (3) Insulation. (4) Protective shroud. (5) Inoculum connection. (6) Ports for sensors of pH, temperature and
dissolved 02.(7) Agitator. (8) Gas sparger. (9) Mechanical seal.
(10) Reducing gearbox. (11) Motor. (12) Harvest nozzle. (13)
Jacket connections. (14) Sample valve with steam connection.
(15)Sight glass. (16)Connections for acids, alkalis and antifoam
agents. (17) Air inlet. (18) Removable top. (19) Medium feed
nozzle. (20) Air exhaust nozzle (connects to condenser, not
shown). (21) Instrumentation ports for foam sensor, pressure
gauge and other devices. (22) Centrifugal foam breaker. (23)
Sight glass with light (not shown) and steam connection. (24)
Rupture disc nozzle. Vertical baffles are not shown. Baffles are
mounted on brackets attached to the wall. A small clearance
remains between the wall and the closest vertical edge of the
baffle.
Substrate Characteristics
Heat Transfer
The biomass levels in solid-state fermentations, at 1030 kg m-3, are lower than those in submerged cultures.
However, because there is little water, the heat generated per unit of fermenting mass tends to be much
greater in solid-state fermentations than in submerged
cultures, and again because there is little water to
absorb the heat, the temperature can rise rapidly. The
cumulative metabolic heat generation in fermentations producing koji, for the manufacture of a
variety of products, has been noted at 419-2387kJ
per kilogram solids. Higher values, up to
1 3 398 kJ kg-', have been observed during composting. Peak heat generation rates in koji processes
lie in the range 71-159 kJ kg-'h-' but average rates
are more moderate, at 25-67kJkg-'h-'. The peak
rate of production of metabolic heat during the fermentation of readily oxidized substrates, such as
starch, can be much greater than that associated with
typical koji processes.
The substrate temperature is controlled mostly
through evaporative cooling - hence drier air provides
a better cooling effect. The intermittent spraying of
cool water is sometimes necessary to prevent dehydration of the substrate. The air temperature and
humidity are also controlled. Occasionally, the substrate-containing metal trays may also be cooled (by
circulating a coolant), even though most substrates
are relatively dry and porous, and hence are poor
conductors. The intermittent agitation of substrate
heaps further aids heat removal. However, despite
much effort, temperature gradients in the substrate
do occur, particularly during peak microbial growth.
Koji Fermentations
672
0
0
tray fermenter
static-bed fermenter
tunnel fermenter
rotary disc fermenter
rotary drum fermenter
agitated-tank fermenter
continuous screw fermenter.
Conditioned
Next Page
FERMENTATION (INDUSTRIAL)/Basic Considerations 673
-f
Exhaust
I
,
Air
Filling port
Motor
I
Motor
GENETIC ENGINEERING
Contents
908
cellulase and protease that degrade other macromolecules have been detected and isolated by similar
methods. Production of organic acids by microorganisms, such as citric acid, can be detected by
including calcium carbonate in the medium, which
must not, however, contain salts such as ammonium
chloride, where the uptake of cation causes the production of mineral acid. Organisms producing an
excess of a vitamin can be detected through stimulation of growth of an auxotroph (tester organism)
which is unable to synthesize the vitamin; the test
organism is seeded into or on to a layer of agar added
after the growth of the organism being screened. The
production of an antibiotic by a microorganism can
be recognized by the presence of a clear zone around
the colony, thereby indicating its inhibitory effect. The
colony can then be isolated and its ability to inhibit
the growth of selected pathogens determined.
Although, in the past, this procedure has yielded many
useful antibiotics, it now tends to result only in the
rediscovery of antibiotics that are already known.
fungi and their effects on the DNA molecule are summarized in Table 1.
The primary effect of a mutagen is to induce a
lesion or modification of the base sequence of the
DNA molecule. A mutation arises if the alteration
to the molecule is not repaired by the host repair
mechanisms. Our understanding of these repair processes is based on studies in Escherichza colt and
Saccharomyces cerevisiae. In the former case, it is
apparent that the repair of damaged DNA is important in the maintenance of viability because more than
1% of the genome is composed of genes concerned
with the function. The mutations that constitute the
steps in strain improvement programmes commonly
do not affect the morphology, and increase the
product yield by not more than 10-15%. Sometimes
a mutation may result in a much larger increase in
yield, but such a mutation is often accompanied by
changes in morphology and behaviour that require
extensive modification of the medium and fermentation process. Such infrequent major mutations
tend to be less useful than minor mutations, the cumulative effect of which may be more impressive. Interestingly, the haploid status of most fungi ensures that
mutations are expressed soon after they are produced.
The synthesis of primary metabolites (such as an
amino acid) is controlled in such a way that it is
produced in an amount required by the organism.
This is because of the inhibition of the enzyme activity
and repression of the enzyme synthesis by the end
product and such a control is referred to as feedback
Table 1 Mutagens effective against fungi and their mode of
action
Mutagen
Physical mutagens
X-rays
Ultraviolet light
Chemical mutagens
Nitrous acid
Recombination
Parasexual
Heterokaryon formation
controlled by compati bility
genes in vegetative
plasmogamy
Heterokaryon formation
controlled by
incompatibility genes
Reverse
Restriction
transcription
endonuclease
i r
Restriction
endonuclease
DNA fragmenticDNA
Haploidization is achieved by
meiosis, the meiotic
products being
incorporated into spores
0
;rimbinant
molecule
,
{Transformation
~~
Host (yeast/fungus)
i
Selection /screening
enzyme of uracil biosynthesis. Acquisition of a functional URA3 gene by the cells that were previously
mutant at this locus allows them to grow in the
absence of exogenous uracil. Examples of other frequently used selectable markers in S. cerevisiae that
can be selected in a similar way are given in Table 3.
TUN@ confers resistance to the antibiotic tunicamycin, an inhibitor of glycosylation. Lack of SUP4
(an ochre chain termination suppressor) can be
selected in suitable host backgrounds. One such host
has an ochre chain termination mutation in the CAN1
gene. The wild-type gene encodes a permease that
causes the uptake of the toxic arginine analogue canavanine and, consequently, causes cell death in the
presence of canavanine. So CAN1 mutant cells are
resistant to canavanine, as they are unable to take it
up. However, the chain termination suppressor SUP4
causes the production of functional permease in the
CAN1 background (because it suppresses the CAN1
mutation) and, therefore, causes the death of CAN1
cells in the presence of canavanine. Loss of SUP4
abolishes canavanine uptake and canavanine resistance, which can be readily selected. Cells containing
SUP4 can also be identified by the use of hosts with
a chain termination mutation in the ADE2 gene for
phosphoribosyl amino-imidazole carboxylase, a component of the arginine biosynthesis pathway. The
mutation causes the cells to accumulate a red pigment,
whereas colonies are of the usual colour if they are
wild-type or if the ochre mutation is suppressed by
SUP4. Cells that have lost SUP4 therefore acquire the
red pigment and are visibly distinguishable from the
others. If host strain without LEU2 is chosen, and a
medium lacking leucine is employed, only cells transformed by the vector having LEU2 marker will grow.
Several selectable markers are available for filamentous fungi and the common examples are given
in Table 4. The argB marker is involved in arginine
biosynthesis and needs a host deficient in arginine
biosynthesis. The other markers are responsible for
conferring resistance to variety of antibiotics.
The yeast S. cerevcsiae has been extensively used
for gene cloning, and a variety of vectors have been
employed. Most vectors used in yeast are shuttle
vectors as they are able to replicate in a second species,
Function
Pathwaylpheno type
URA3
HIS3
LEU2
TRPl
TUN@
SUP4
Orotidine-5-phosphate decarboxylase
Imidazole glycerol phosphate dehydratase
p-lsopropylmalate dehydrogenase
N-(5-phosphoribosyl) anthranilate isomerase
UDP-N-acetylglucosamine-1 -P transferase
Tyrosine-tRNA
Table 4
Marker
Function
Pathwaylphenotype
Tet
EC Or
EC Or1
LEU2
URA3
REP3
CEN
Amo
Chromosomal DNA
Mutated gene
with yeasts, it has been possible to construct rep- by digestion of cell wall with appropriate enzymes, in
licating vectors using chromosomal sequences, carry- the presence of a suitable osmotic buffer to prevent
ing putative origins of replication, autonomously lysis. Calcium chloride and PEG facilitate uptake of
replicating sequences. A replicating vector of Podo- transforming DNA by the protoplasts. However, the
spora anserina was constructed by adding telomeric use of PEG for transformation is disadvantageous as
sequences from Tetrahymena thermophila ribosomal it causes cell fusion and so diploids and polyploids
DNA (a self-replicating element in protozoans). This may result. Interestingly, it has been found that
plasmid becomes linearized in Podospora following lithium ions render fungal walls permeable to DNA,
transfer, and replicates at low copy number without so the use of protoplasts is not always necessary.
integration. More recently, a sequence isolated from Recently, electroporation (entry of DNA under the
A. nidulans, AMAl, confers the ability to replicate influence of electric charge) has also been used for
autonomously to the plasmids that carry this gene, successful transfer of DNA to protoplasts. A yet more
and this leads to an increase in transformation fre- efficient method, the Shotgun approach, involves
quency 100-fold or more compared to integrating bombardment of DNA-coated tungsten particles dirvectors. Although present in 10-30 copies per cell, ectly into the mycelium.
The filamentous fungi, such as A. nidulans, N .
these vectors are unstable and are rapidly lost without
selection. An ARS-based vector that replicates crassa and P. chrysogenum, are also of considerable
autonomously has been reported for corn smut patho- interest. Transformation can be carried out with
protoplasts made from spores or hyphae, by digestion
gen Ustilago maydis.
After a suitable vector is decided, the vector is of the cell wall/coat with suitable enzymes. DNA is
opened with the help of restriction enzyme, an enzyme added in the presence of calcium ions and PEG. The
that recognizes a specific nucleotide sequence and cuts latter causes protoplast fusion and the DNA is taken
the molecule at that point and no other. A vector has up at the same time. However, electroporation can
to have a cloning site containing sequences that can also be used for transformation. The protoplasts are
be cut with the restriction enzymes to permit insertion then regenerated. Ensuring the stable maintenance of
of DNA to be cloned. Usually a polylinker cloning extrachromosomal DNA is difficult, because of the
site is employed: this is a short synthetic double- filamentous nature of the fungi. As a result of this
stranded sequence that consists of a number of sites filamentous habit, cells that have lost the selectable
on which different restriction sites can act, giving marker can be maintained by those cells that have
experimental versatility. A portion of opened vector retained it. Thus using the system that results in inteis mixed with mammalian DNA or the gene of interest gration of incoming DNA may be more convenient.
After transformation, the cells carrying the desired
that has to be inserted, and allowed to anneal, followed by treatment with DNA ligase which rejoins plasmids are selectedhcreened using the suitable
the cut DNA vector.
markers and looked-for expression. The fate of the
incoming DNA depends upon whether or not a suitEntry and Expression of Recombinant DNA in Fungal able origin of replication is present. ARS elements
Cells Once the recombinant DNA is constructed, it have been isolated, such as UARSZ from U. maydis,
has to be transformed into a suitable host. The thick which allows maintenance as a plasmid.
cell walls of yeasts and other fungi are a major obsWhen plasmid has to be inserted, a plasmid-free
tacle to the entry of DNA into the cell. There are a host has to be employed, so that the plasmids do not
number of ways available for introducing exogenous compete with the vector. The clones containing the
DNA into fungi. One of the easiest ways is simple desired vector are selected using markers, since all the
treatment of the cells with lithium acetate and poly- treated host cells may not acquire plasmid. LEU2 and
ethylene glycol (PEG), together with transforming HIS are selectable markers and code for enzymes that
DNA and extra nonspecific carrier DNA (for example, are essential for leucine and histidine biosynthesis,
from calf thymus) to.increase the total amount of respectively. In some cases, antibiotic resistance
DNA present. Although this method is relatively markers have also been used.
straightforward, the efficiency of transfer can be
Various factors determine the effectiveness with
rather low - approximately IO3 colonies per micro- which a gene is expressed, but of special importance
gram of plasmid - although higher frequencies have is the nature of the promoter. Controlled expression
been claimed and may represent differences between can be directed conveniently from the alcA promoter,
strains.
for alcohol dehydrogenase, in response to carbon subA second and often more efficient approach of strate. There are several controllable promoters availintroducing exogenous DNA into S. cerevisiae is the able for expression in yeast. In order to have good
transformation of spheroplasts, which are obtained expression, the vectors generally have promoter from
Source
Applications
a-Amylase
Aspergillus niger,
A. oryzae
A. niger
Mucor spp.
M u c o ~Aspergillus,
Penicillium spp.
A. niger
Aspergillus,
Rhizopus spp.
Yeasts
Aspergillus sp.
Starch conversions
Glucose oxidase
Rennet
Lipases
Hemicellulase
Pectinases
Invertase
Proteases (acid,
neutral, alkaline)
Food processing
Milk coagulation
Dairy industry
Bakery; gum
Clarifying fruit juices
Confectionery
Breakdown of
proteins (baking,
brewing and
dairy)
Next Page
916 GENETIC ENGINEERING/Modification of Yeasts and Moulds
Properties
Effed
Amylosis
Proteolytic yeast
Reduced phenolic compounds
Reduced diacetyl production
Catabolite derepression
Zymocin production
Low-carbohydrate beer
Aids colloidal stability
Reduced off-flavours
Reduces fermentation time
Improved fermentation
Protection against
contamination
Further Reading
Arora DK, Elander RP and Mukherji I<G (1989) In: Handbook of Applied Mycology. Vol. 4. New York: Marcel
Dekker.
Bennett J W and Lasure LL (1991) In: Gene Manipulations
in Fungi. San Diego, CA: Academic Press.
Berry DR (1988)In: Physiology oflndustrialFungi. Oxford:
Blackwell Scientific.
Hambleton P, Melling J and Salusbury TT (1994) In: Biosafety in Industrial Biotechnology. London: Blackie Academic & Professional.
Moo-Young M (1985) In: Comprehensive Biotechnology:
The Principles of Biotechnology: Fundamentals. Vol. 1.
Oxford: Pergamon Press.
Peberdy JF, Caten CE, Ogden JE and Bennett JW (1991) In:
Applied Molecular Genetics of Fungi. Oxford: Cambridge University Press.
Puhler A (1993) In: Genetic Engineering of Micro-organisms. Germany: VCH.
Sussman M, Collins CH, Skinner FA and Stewart DE (1988)
The release of genetically engineered microorganisms In:
Proceedings of the 1st International Conference on the
HAFNIA ALVEI
973
HAFNIA ALVEI
Jouko Ridell, Department of Food and Environmental Hygiene, University of Helsinki, Finland
Copyright 0 1999 Academic Press
Methods of Detection
Test
%+
Sign
Indole
0
Methyl red (35C)
40
Voges-Proskauer (35C)
59
6
Citrate (35C)
Hydrogen sulphide (Triple Sugar Iron)
0
2
Urea hydrolysis
0
Phenylalanine deaminase
100
Lysine decarboxylase
7
Arginine dihydrolase
100
Ornithine decarboxylase
94
Motility
0
Gelatin hydrolysis
97
Growth in KCN
83
Malonate utilization
100
D-Glucose acid
98
D-Glucose gas
Acid from:
Lactose
Sucrose
D-Mannitol
Dulcitol
Salicin
Adonitol
myo-Inositol
D-Sorbitol
L-Arabinose
Raffinose
L-Rhamnose
Maltose
D-Xylose
Trehalose
Cellobiose
a-Methyl-d-glucoside
Melibiose
D-Arabitol
Mucate
Esculin hydrolysis
Tartrate (Jordan)
Acetate utilization
Lipase (corn oil)
DNAse
Oxidase
ONPG test (O-Nitrophenylgalactoside)
Nitrate to nitrite
2-Ketogluconate util.
3-Hydroxybenzoate util.
Minimum growth temperature
Maximum growth temperature
3"
12
100
2
16
0
0
0
95
4
92
100
99
99
67
0
0
0
0
5
58
90
0
0
0
67
100
100
0
2.6"C
42C
Next Page
HAFNIA ALVEI
975
H. alvei
H. alvei biogroup 7
eaeA+ H. alvei
Escherichia coli:
inactive
Yokenella
regensburgei
[+I
+
+
+
+
+ = 90-1 00% positive: [+] = 75-89% positive; v = 26-74% positive: [-] = 11-25% positive: - = 0-1 0% positive; NA= data not available.
ICE CREAM
A Kambamanoli-Dimou, Department of Animal Production, Technological Education Institute, Larissa, Greece
Copyright 0 1999 Academic Press
ICE CREAM
1085
~~~
during the freezing process may cause air-borne contamination, so air filters are required to prevent the
ingress of organisms. For some products the ice cream
is blended with water ice on leaving the freezer, and
may be frozen on a stick or in a cone (single portions)
and covered with a chocolate or flavoured couverture,
together with broken biscuits or nuts. All this handling has to be done under sanitary conditions in order
to minimize the microbiological contamination of ice
cream.
In addition to the careful operation of the equipment, the proper cleaning and sanitizing of the plant
and equipment is of great importance. Any equipment
that comes into contact with the ice cream or ice
cream ingredients must be carefully and effectively
cleaned and sanitized immediately after use. This is
usually done at the end of each days operation;
however, if scale builds up during the operation, it
may be necessary to clean the plant thoroughly before
further processing the same day. Not only is the processing equipment important, but ancillary equipment, in particular at the final sales point, must be
kept in a satisfactory hygienic condition. Poor cleaning and sanitizing of the plant and equipment may
lead to pockets of ice cream residues where intense
proliferation occurs, which results in recontamination
of the pasteurized mix with a large number of bacteria. For soft-serve freezers manufacturers typically
provide specific instructions for cleaning and sanitizing, and these should be followed closely.
Clean surroundings are essential if equipment is to
be kept in hygienic condition. All rooms, especially
toilets and locker rooms, must be kept as clean and
sanitary as the area immediately surrounding the
packaging equipment. Surrounding activities (e.g.
sewerage plants, rubbish tips) often represent potential sources of contamination, and birds, rodents and
insects are all important vectors of such contamination. In addition to preventing access of pests
to the process area, it is important that the factory
yard is kept free of food waste, rubbish and spilled
material that might attract birds, rodents and insects.
All such material should be kept in lidded containers
and removed on a daily basis. Pet animals such as dogs
and cats similarly have no place in a food production
factory.
Operations must be segregated to minimize the
chances of pathogenic microorganisms being carried
from raw materials to finished products. Persons
handling raw milk or cream must not be allowed
access to rooms where pasteurized products are
exposed unless those persons have first changed their
clothes completely and have disinfected themselves.
Room air pressures should be maintained at successively higher levels from the mix room to the pro-
proliferation of microbes that may have survived the mercial establishments but at home, where a comheat treatment, or come from post-pasteurization con- bination of faulty practices may occur. The use of raw
milk or cream, the addition of raw eggs containing
tamination or insanitary processing and packaging.
Ice cream may be sold direct from the freezer as a Salmonella to the mix and the use of contaminated
soft-serve product, or it may be further reduced in equipment, in addition to inadequate heat treatment
temperature and frozen in wind tunnels at -40C or and contamination from infected persons, give rise
in hardening rooms, to produce hard ice cream, to products with high microbial loads, especially of
which will be stored at a temperature of about -30C pathogenic bacteria, which, if they are present, may
until it is sold. Deep-freezing stabilizes the microbial survive for many months in ice cream.
content of ice cream: microorganisms found in it no
longer proliferate. Some sensitive species (GramProblems at Point of Sale
negative) die and their populations reduce. Even if
the period between freezing and final sale is several Even when the greatest care has been taken to produce
months, there will be little change, if any, in the an ice cream of the highest quality, it is still liable
microbial content of the ice cream. Extensive research to contamination at the point of sale. The largest
has shown that both Mycobacterium and Salmonella, proportion of microbiological problems, in general,
as well as many other less harmful but often more are due to poor techniques of selling and serving at
resistant types, can survive at the low temperature of the final point of distribution.
Although much ice cream is retailed in its final
storage for very long periods. They do not multiply,
provided that the temperature is low enough for the packaging, a significant quantity is portioned from
ice cream to remain hard; in effect, the microbial bulk packs at point of sale. The method of sale has a
quality of ice cream is locked in by the hardening major bearing on the amount of contamination to
process. It is, therefore, essential that the bac- which the product is subjected. Ice cream sold preteriological content of the ice cream from the freezer packed as a single retail portion, and which has only
is as low as possible, as neither the final hardening to be handled by the consumer in its wrapping, should
process nor the low temperature storage can be relied have the least contamination of all. Greater degrees
upon to reduce the numbers appreciably, and patho- of contamination may occur in ice creams served in
genic organisms should be absent.
cones or other individual portions scooped from bulk
If the mix is frozen promptly spoilage is impossible, ice cream in restaurants or coffee shops, or from
for microorganisms cannot grow in the frozen vehicles complete with their own electricity generation
product. However, if there is a delay between pas- equipment. Here there is a possibility of considerable
teurizing and freezing, spoilage can occur, as well as contamination, unless all the equipment used (servers,
in cases of melting and refreezing of the product etc.), the method of dispensing and the personal
resulting from temperature variations or failure of hygiene of the operator are all of a very high standard.
the freezing systems. Such delays are unusual in the The equipment (servers, wafer holders and so on) has
manufacture of hardened ice cream. Special care is to be kept free of all residues of ice cream, which
needed for mix with soft-serve ice cream that has to might otherwise melt and allow the growth of bacteria
be transported, often for long distances, by trucks to to recommence. Wherever possible these items of
retail soft-serve stores or stands where it is kept soft- equipment should be kept in running cold water. If
frozen and dispensed to consumers. Both con- they have to be kept in a jug of water, this water must
tamination and temperature abuse of the mix may be regularly changed to avoid it becoming a source of
easily occur. Furthermore, refrigeration space is contaminating bacteria. The personal hygiene of the
usually limited, and adequate facilities for cleaning server is also of the utmost importance. This applies
and sanitizing the freezer and the associated equip- even if pre-wrapped ice cream is being sold. Cleanment are often lacking or are, at best, marginal.
liness of hands, clothing and habits must be above
Under these conditions, especially if wrong prac- reproach, and the operators must be trained in the
tices had occurred previously, the ice cream is over- best ways of maintaining this, and in the distribution
loaded with microbes which can lead to quality of the individual portions of ice cream.
deterioration or even to cases of food poisoning. Food
Soft-serve ice cream sold directly from a dispensing
poisoning is known to have followed the consumption freezer can become contaminated very easily unless
of ice cream contaminated by microbes, such as stringent precautions are taken. The product is usually
Staphylococcus, Salmonella, Shigella, Listeria and manufactured at the point of sale, which may be a
Streptococcus group A organisms. With few excep- specialist outlet or cafi., a non-food outlet such as a
tions, outbreaks that have occurred in recent years filling station, or a mobile outlet or kiosk. Soft-serve
have been caused by ice cream made not in com- ice cream may be manufactured from a conventional
Next Page
ICE CREAM
1087
mix produced on the premises, from an ultra-high cream contaminated by the manufacturer who was a
temperature processed, aseptically packaged mix, or urinary excretor of Salmonella typhi. There has been
from a spray-dried powder mix. Powder mixes may a case of Shigella dysentery caused by an ice cream
be formulated for reconstitution in either hot or cold that was accidentally touched by a monkey. Also,
water. Hot-water mixes are preferable with respect to outbreaks involving salmonellae and staphylococci
hygiene, but cold-water mixes are often considered have been reported. The personal hygiene and habits
more convenient. Attention must be paid to the recon- of vendors at sale points are important. Education, in
stitution of the mixes; this must be done under sat- addition to medical inspection, is absolutely necessary
isfactory hygienic conditions to prohibit the and no employee must be allowed to work without
proliferation of Salmonella, which may survive if full medical clearance.
Finally, birds, rodents, insects and pet animals have
mixes are not prepared with care.
no
place at the retail selling point.
Generally, special dispensing freezers should be
To some extent ice cream retains a reputation as a
kept in constant operation and placed inside the shop
high-risk food. This is unjustified for commercially
with the taps facing the interior; they must not be
produced ice cream in developed countries which
directly exposed to the sun, dust or flies. A strict
have legislated microbiological standards for ice
cleaning and disinfecting regimen for the freezer must
cream, as well as for the conditions and methods to
be instituted, adhered to and performed thoroughly be used for heat treatment and subsequent storage
on a daily basis. In particular, ice cream must not be and sale.
allowed to remain in the freezer overnight, and the
personal hygiene of the operator must be of a very
high standard. It must be recognized that maintenance See also: Eggs: Microbiology of Fresh Eggs. Food
of the necessary hygiene standards can be more dif- Poisoning Outbreaks. Freezing of Foods:Growth and
ficult in an environment primarily concerned with Survival of Microorganisms. Heat Treatment of Foods:
retailing than in one wholly concerned with manu- Principles of Pasteurization. Milk and Milk Products:
facturing. Particular difficulties may be encountered Microbiology of Liquid Milk; Microbiology of Cream and
in outlets that are predominantly non-food, such as Butter. Salmonella: Introduction. Process Hygiene:
filling stations, and those with inherently limited facil- Overall Approach to Hygienic Processing; Hygiene in the
ities, such as kiosks.
Catering Industry.
Special self-pasteurizing dispensing freezers are
now available which have a heat treatment process as
part of their operation, and provided the process is
used each and every day, they do not normally need
daily cleaning. At the end of each days operation (or Further Reading
other convenient time) the freezer is switched to the
Frazier W C and Westhoff D C (1988) Food Microbiology,
self-pasteurize mode, and all the mix, and every part
4th edn. New York: McGraw-Hill.
of the freezer that can come into contact with ice International Commission on Microbiological Specream or mix, are raised to a temperature above that
cifications for Food (1980) Microbial Ecology ofFoods.
required for pasteurization of the mix, and held at
Vol. 2. Food Commodities. London: ICMSF/Academic
Press.
that temperature for the legally required time. The
freezer and its contents are then cooled rapidly to Jervis DI (1992) Hygiene in milk product manufacture. In:
Early R (ed.) The Technology of Dairy Products. P. 272.
about 4C and held at that temperature. Tests have
Chichester: John Wiley.
shown that there is little or no increase in the bacterial
Mantis AI (1993) Hygiene and the Technology of Milk and
content of the product over a period of more than a
its Products. Thessaloniki: Kiriakidis.
week. It is to be recommended, however, that these Marshall R and Arbuckle WS (1996) Ice Cream, 5th edn.
freezers are cleaned out and disinfected at regular
New York: Chapman & Hall.
intervals of, say, a week. It must be emphasized that Rothwell J (1985) Microbiology of frozen dairy products.
In: Robinson RK (ed.) Microbiology of Frozen Foods.
self-pasteurizing freezers are not intended to process
P. 209. London: Elsevier.
unpasteurized mix.
Rothwell J (1990)Microbiology of the icecream and related
Probably the most serious and dangerous sources
products. In: Robinson RK (ed.) Dairy Microbiology.
of contamination are operation and serving. Many
Vol. 2, p. 1. London: Elsevier.
major food poisoning outbreaks have been caused by Varnam A and Sutherland J (1993)Milk and Milk Products.
human contamination. Cases of typhoid fever, includFood and Commodities Series no. 1. London:
Chapman & Hall.
ing deaths, have been reported to be caused by ice
KLEBSIELLA
1107
KLEBSIELLA
P T Vanhooren, S De Baets, G Bruggeman and
Technology, University of Gent, Belgium
Introduction
In the ninth edition of Bergeys Manual of DeKlebsiella sp. are chemoorganotrophic, having both
terminative Bacteriology, the genus Klebsie1lL;l is a respiratory and a fermentative type of metabolism.
taxonomically classified in subgroup 1:family Entero- Glucose is fermented with the production of acid and
bacteriaceae, which belongs to group 5, describing gas (more COZ is produced than H2).Most strains
the facultatively anaerobic Gram-negative rods. Kleb- produce 2,3-butanediol as a major end product of
siella bacteria occur worldwide and are commonly glucose fermentation, whereas lactic acid, acetic acid
found in soil, carbohydrate-rich waste water, effluents and formic acid are formed in smaller amounts
from paper, pulp and textile mills, cooling water, and ethanol in larger amounts than in typical mixed
aerosols, woodland, on fruits, sugar cane, grains and acid bacterial fermentations. No special growth
on vegetables such as radish, lettuce, carrots and factor requirements are known. Some strains have
tomatoes. Drinking water reservoirs, made from the ability to fix molecular nitrogen under anaerobic
redwood (Californian sequoia), also harbour Kleb- conditions.
siella sp. and it is a frequent contaminant of water
Klebsiella strains may be lysogenic, but phages have
supplies in general. These bacteria also occur in the been isolated from stools and sewage and used in
human respiratory tract, in faeces and in clinical spe- phage typing. Many Klebsiella strains produce baccimens. As such, they can contaminate food and con- teriocins, klebecin being an example.
tribute to disease and spoilage. Certain species ( K .
Klebsiella species are cytochrome oxidase negative
pneumoniae, K. oxytoca and occasionally others) are and catalase positive. Other typical Enteroopportunistic pathogens. They are frequently the bacteriaceae taxonomical tests vary among the
cause of hospital acquired (nosocomial) infections species: indole, methyl red, Voges-Proskauer and
in urological, neonatal, intensive care and geriatric Simmons citrate. They are usually lysine decarbpatients. Often, they display multiple antibiotic resist- oxylase positive and ornithine decarboxylase negaance and resistance to biocides. Some strains could be tive. Several species hydrolyse urea and most reduce
exploited in industrial fermentation processes for the nitrates (except K . pneumoniae subsp. o z a e m e . ) They
synthesis of (fine) chemicals.
are arginine dihydrolase negative and H2S is not produced. Most species ferment all commonly tested
carbohydrates,
except dulcitol and erythritol; they
Characteristics of the Genus K/ebsie//a
also grow in the presence of KCN. The mol% G+C
and Relevant Species
of the DNA is 53-58 ( T J .
Successful genetic recombinations have been
General Physiological Properties of Klebsiella
reported in Klebsiella and K. pneumoniae has been
Strains
used by several workers for detailed genetic analysis
Klebsiella is a non-spore-forming, non-motile, fac- of the genes involved in N2-fixation (the Nif-genes).
ultative anaerobic Gram-negative straight rod, 3.3- These genes are clustered near the His-region in the
1.0pm in diameter and 0.6-6.0pm in length. The genome, but can be mobilized and transferred to other
rods are arranged singly, in pairs or in short chains. Gram-negative bacteria. Strains from clinical origin
The cells are capsulated. The optimal temperature for or those from nosocomial infections harbour Rplasmids, which determine resistance to a variety of
growth is 37C.
1108 KLEBSlELLA
Serotype
/\
CH3 COOH
Structure
l,6
a
-13) Gal ( 1 3
-3)
a
P
a
-12) L-Rha (1-12) Rib (1-3) i-Rha (1-3)
a
a
Man ( 1 3 3 ) Man (1-2) Man ( 1 2 2 ) Man (122) Man (13
Man (1-2)
(13
a
Gai ( 1 3
54
+4)-a-~-GlcAp~(l+3)-a-~-Fucp-(l-+3)-P-~-Glcp-(l~
a
L-Rha (1-
216OAc
2 OAc
P-D-GICP
216OAc
I
l a
l a
Gal (1-3)
l a
Gal ( I +
56
214 OAc
9
10
'3)
214 OAc
Gal (1-3)
a
-3) L-Rha (1-3)
I
Gal (1-3)
214 OAc
214 OAc
\/
:.":,
L-Rib (1-4)
L-Rha (1-3)
+3)-a-~-Glcp-(l-,4)-P-~-GlcAp-(l i 4 ) - a - ~ - F u c p - ( l +
3 2
3
T
1
a-D-Glcp
CH3 COOH
Acetyl residue on every repeating unit
P
Rib (1-4)
a
L-Rha (1-
63
+3)-a-o-Galp-(l +3)-n-D-Galp-(li3)-a-~-Fucp-(l
KLEBSIELLA 1109
culture and identify Klebsiella to the species and subspecies level remains a goal to be achieved.
Within the genus Klebsiella, the following species
are currently distinguished: K. oxytoca; K. planticola;
K. pneumoniae subsp. pneumoniae; K. pneumoniae
subsp. ozaenae; K. pneumoniae subsp. rhinoscleromatis; K. terrigena.
K. pneumoniae subsp. pneumoniae is considered as
the type species. As to the differentiation of the family
Enterobacteriaceae from other families and genera,
classified in Bergeys group 5, the reader is referred to
the ninth edition of Bergeys Manual.
As to the differentiation of about 30 genera (> 115
species and subspecies) in the family Enterobacteriaceae, about 50 differential biochemical characteristics can be verified; these can also be found in
Bergeys Manual. Due to the large number of data to
be compared in such an identification attempt, one
tries to identify members of this family directly to the
genus or species level using the above battery of about
50 tests. Additional tests are then available to differentiate between certain species and subspecies; for
Klebsiella specieshbspecies, these are summarized in
1110 KLEBSIELLA
Klebsiella
oxytoca
Klebsiella Klebsiella
planticola pneumoniae
subsp. ozaenae
Klebsiella
pneumoniae subsp.
rhinoscleromatis
Klebsiella
terrigena
+
+
+
[-I
+
+
[+I
+
+
Klebsiella
pneumoniae
subsp.
pneumoniae
[-I
[-I
+
+
+
+
+
[-I
+
+
[-I
+
+
+
+
+
+
+
+
-
+
+
+
+
+
+
+
+
+
+
+
d
+
+
+
+
+
+
+
+
+
+
+
-
+
+
+
+
+
+
+
+
+
+
+
+
[+I
+
+
-
+
+
+
+
+
[+I
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
-
[-I
+
+
+
[+I
+
-
+
-
+
-
KLEBSlELLA
1111
Table 1 contd
Test
Klebsiella
oxytoca
Flagella arrangementb
Catalase production (24 h)
Oxidation-fermentationc
Klebsiella Klebsiella
planticola pneumoniae
subsp. ozaenae
Klebsiella
pneumoniae
subsp.
pneumoniae
Klebsiella
pneumoniae subsp.
rhinoscleromatis
Klebsiella
terrigena
+
F
-, 0-10% positive; [-I, 11-25% positive; d, 26-75% positive; [+I, 76-89% positive: +, 90-100% positive. Results are for 48 h
incubation.
ONPG, 0-nitrophenyl-p-D-galactopyranoside.
bP, peritrichous.
F, fermentative.
1.o
2.0
5.0
5.0
100.0
10.0
0.5
0.5
0.7
0.7
15.0
7.0
5.0
1112 KLEBSIELLA
Procedures Specified in
National/lnternational Regulations or
Guidelines
No official guidelines/regulations seem to exist at
national or international level with regard to specific
Klebsiella detection, enumeration or threshold
numbers. The reader is referred to water and food
quality guidelines, related to Enterobacteriaceae or
coliforms.
KLEBSIELLA 1113
Next Page
1114 KLEBSIELLA
The Klebsiella capsule, as described above, often contains unusual sugar moieties such as L-fucose and
L-rhamnose, and the authors have cultivated such
capsular bacteria on a large scale, as a source of
these specialty sugars, which are otherwise difficult to
obtain.
Klebsiella as a Vitamin Producer in Fermented
Foods
Recently, the formation of vitamin B12 was demonstrated by strains of K. pneumoniae, isolated from
Indonesian tempeh samples, during controlled solidstate tempeh fermentation. The absence of enterotoxins in these strains was confirmed by using PCR
techniques, and it was even suggested that these safe
LABORATORY DESIGN
M Ahmed, Food Control Laboratory, Dubai, United Arab Emirates
Copyright 0 1999 Academic Press
Introduction
Food microbiology laboratories play an important
role in the control of food hygiene, quality and safety.
The potential hazards associated with pathogenic
microorganisms in these laboratories together with
the development of strict legislation to promote health
and safety at work have led to higher standards of
laboratory design. Contamination of samples within
the laboratory through air and other sources has been
a major problem associated with microbiological
analysis. The laboratory design must meet the requirements to avoid contamination. Cleanliness, ventilation, accessibility, storage, waste disposal, security,
fire protection and emergency precautions must all be
considered at the initial stage of design.
Even though the final design of the laboratory is
made by architects and engineers, involvement of
microbiologists is essential when taking important
decisions that affect the working environment and
conditions. Microbiologists should work in close
association with the architect and explain all the technical and safety requirements of each room. They
should also follow the building through the different
stages of construction to ensure that all the requirements included in the design are fulfilled.
Study Report
Microbiological laboratories can be broadly classified
into three categories:
1. Hygiene control laboratories performing limited
microbiological tests to evaluate sanitation and
hygiene procedures followed in food production
plants, restaurants and catering establishments.
2. Quality control laboratories involved in the testing
of imported and locally produced foods as well as
hygiene control, which perform a wide range of
analyses and carry out work-related research and
investigations.
3 . Research laboratories involved in carrying out
FOOD MICROBIOLOGY
LABORATORY
(Head of Laboratory)
DISCIPLINES
Quality Management
kl
Administration
Sample
Management
Calibration and
Maintenance
Techniques
(In-Charge)
Isolation and
identification
Food poisoning
1analysis
I
Certification and
monitoring
- Standardization
Techniques
(in-Charge)
Media preparation
and sterilization
lmpedimetry
preparation
Sterilization of
glasswareiutensils
DNA hybridization
Bioluminescence
Decontamination
of materials
Other techniques
Building Layout
Many types of laboratory layouts are possible,
depending on scope of work, space and budget. The
building layout for a food microbiology laboratory
Turbidimetry
Polymerase chain
reaction
Sub-unit
Major activity
General microbiology
Culture techniques
Advanced microbiology
Instrumental techniques
Quality management
Quality management
Sample management
Sample management
Administration
Administration
8
28
29
/I/I
4
26
27
25
23
f-
General Considerations
The microbiology laboratories have a unique contamination problem and should have a central air
conditioning system if possible. This system should
be divided into zones depending on the type of work
carried out in different rooms to facilitate exchange
of fresh air and to take necessary precautions against
environmental contamination. The incoming air is
filtered through 0.2ym filters to reduce the risk of
environmental contamination of the laboratory. The
humidity must be kept low to reduce problems with
hygroscopic materials such as media and chemicals,
and to avoid growth of moulds on laboratory surfaces. Air conditioning also stabilizes room temperatures, enabling incubators to function more
efficiently. Temperatures and relative humidity should
be comfortable for workers and suitable to the
requirements of the laboratory equipment. Normally
an ambient temperature of 21-23C and a relative
humidity of 40-50% are recommended.
12
3 15
ia
As,
W
16L
- 19
21
11
d
22
10
20
24
14
13
17
Access Two exits should be provided for the building for prompt exit in the event of fire or other emergencies. Entrances should be designed to minimize
pedestrian traffic.
appropriate places in each room (Figs 3, 4). Centralized services for gases, deionized or distilled water,
etc., are preferred.
Electrical Connections
Bench
ic
TA
Telephone connection
C=
Data communication
c-t
Supply of Services
Proper supply of services such as electrical connections, gases, hot water, demineralized or distilled
water, compressed air, vacuum, telephone and data
networks, fire protection systems, smoke detection
system and alarms, emergency showers, sprinklers,
eye-wash stations, etc. is essential for efficient running
of a laboratory. The services should be installed in
- G
LPG
0- CA
Compressed air
0- N
Nitrogen
i
(
Data communication
C c
3--t
-it
0-
0- CA
3-
TA
Compressed air
N Nitrogen
Laboratories requiring compressed air may be supplied from a centrally located compressor connected
to the laboratory by a system o n copper or highpressure plastic pipes. The air should be dried to a
dewpoint of - 15C and freed from oil droplets with
the aid of filters. The pressure in the system as far as
the branches into the laboratories should be 7 bar,
which in the laboratories should be reduced to a
working pressure of 3 bar. Vacuum may be supplied
through a central system if it is required in many
rooms; otherwise, small vacuum pumps may be used.
Hot and Cold Water
All laboratory rooms should be provided with eyewash stations if possible. Emergency showers are
required in laboratories where hazardous chemicals
or other materials are being used, and must be easily
accessible.
The bench tops may be constructed from solid melamine, WBP plywood with a seamless melamine finish,
WBP plywood with stainless steel top and edges, or
solid hardwood with a laminate finish. The bench
tops should have a smooth surface and be easily disinfected. Cracks and crevices should be minimal as
they provide an opportunity for the build-up of debris
which may contribute to cross contamination of
A freezer or a freezer room to maintain the temperature of frozen food items at - 18C is required.
The temperature should be recorded daily. A recording thermometer with an alarm system is highly desirable. The freezer should be defrosted and cleaned
twice a year. Materials should be identified and dated,
and outdated materials should be discarded quarterly.
A separate freezing space should be identified for
storing freeze-dried bacterial cultures.
The minimum recommended standard for sterilization by autoclaves is the exposure to steam at
approximately 1 bar pressure, equivalent to 121"C,
for 15 min. Saturated steam is a much more efficient
means of destroying microorganisms than either
boiling water or dry heat. Air has an important influence on the efficiency of autoclaving. If about 50%
of the air remains in the autoclave, the temperature
of the steam-air mixture at 1 bar is only 112C. As
successful autoclaving depends on the removal of all
the air from the chamber, the materials to be sterilized
should be packed loosely. There are two types of
laboratory autoclaves:
0
Safety valve
~
iPressure /gauge
Chamber
Figure 5
Next Page
LABORATORY DESIGN 1127
Combined pressure
and vacuum gauge
Pressure
gauge
Jacket
Valve
Safety
valve
Cotton-wool
filter
Q 1
,
f
.-2 3
Tochamber
Chamber
Vave
or steam ejector
Strainers
11 7Nr-;-ptee
,,
lireFigure 6
Door
I I /
,/
Thermometer
Valve
Personnel Requirements
Lockers
M
I
~~
Curing of Meat
Spoilage of Cooked Meats and Meat Products
I Spoilage of Meat
George-John E Nychas and Eleftherios H
Drosinos, Department of Food Science and
Technology, Laboratory of Microbiology and
Biotechnology of Foods, Agricultural University of
Athens, Greece
Copyright 0 1999 Academic Press
Introduction
Spoilage of meat is an ecological phenomenon,
encompassing the changes of the meat ecosystem
during the development of its microbial association.
The establishment of a particular microbial association of meat depends on the ecological factors that
persist during processing, storage, transportation and
in the market. In meat, five categories of ecological
determinants influence the development of the initial
and transient microbial associations and determine
the rate of attainment of a climax population by the
ephemeral spoilage microorganisms (those that fill the
niche available by adopting R-ecological strategy as
a result of enrichment disturbance of an ecosystem).
Genus
The microbiology of carcass meats is greatly dependent on the conditions under which animals are reared,
slaughtered and processed. Thus the physiological
status of the animal at slaughter, the spread of contamination during slaughter and processing, the temperature, and other conditions of storage and
distribution are the most important factors that determine the microbiological quality of meat. The characteristic microbial associations developing on meat
and in meat products are the result of the determinants
noted above on the growth of microbes initially
present in the fresh meat or, more generally, introduced during processing. As the inherent antimicrobial defence mechanisms of the live animal are
destroyed at slaughter, the resultant meat is liable to
rapid microbial decay. Unless effectively controlled,
the slaughtering process may cause extensive contamination of the cut face of muscle tissue with a
vast range of both Gram-negative and Gram-positive
bacteria as well as yeasts (Table 1). Some of these
microorganisms will be derived from the animals
intestinal tract, and others from the environment with
which the animal had contact at some time before or
during slaughter. Studies on the origin of the contaminants have shown that the source of Enterobacteriaceae on meats is associated with work surfaces
and not with direct faecal contamination. Moreover,
psychrotrophic bacteria are recovered from hides and
work surfaces within an abattoir as well as from
carcasses and butchered meat at all stages of processing.
Microorganisms of the Spoilage Association
Fresh
meat
Processed
meat
VP/MAP Poultry
xx
xx
xx
Bacteria
Acinetobacter
Aeromonas
Alcaligenes
Alteromonas
Arthrobacter
Bacillus
Bacteroides
Brochothrix
Campylobacter
Carnobacterium
Chromobacterium
Citrobacter
Clostridium
Corynebacterium
Enterobacter
Enterococcus
Escherichia
Flavobacterium
Hafnia
Janthinobacterium
Klebsiella
Kluyvera
Kurthia
Lactobacillus
Leuconostoc
Listeria
Micrococcus
Moraxella
Neisseria
Pantoea
Pediococcus
Planococcus
Plesiomonas
Providencia
Proteus
Pseudomonas
Psychrobacter
Serratia
Shewanella
Streptococcus
Streptomyces
Staphylococcus
Vibrio
Weissella
X
X
X
X
xx
xx
xx
X
X
X
X
X
xx
X
xx
X
X
xx
xx
X
X
X
xx
xx
X
X
xx
X
X
X
X
X
X
X
X
X
xx
X
X
xx
X
X
xx
X
X
X
Yeasts
Candida
Debaryomyces
Rhodotorula
Saccharomyces
Torulaspora
Trichosporon
xx
xx
X
X
X
X
xx
X
xx
X
Gram-negative bacteria
Gas composition
Gram-positive bacteria
Aerobes
Catalase reaction weak
Pseudomonas spp.
Brochothrix
thermosphacta
rRNA homology, group I:
P fluorescens
biovars I, (I, 111, IV, V
(includes 7 clusters)
I? lundensis, I? fragi
Shewanella putrefaciens
Alteromonas spp.
Alcaligenes spp.,
Achromobacter spp.
Flavobacterium spp.
Moraxella spp.
Psychrobacter spp.
I? immobilis,
P phenylpyruvica
Acinetobacter spp.
A. lwoffi, A. johnsonii
Facultative anaerobes
Catalase reaction
Photobacterium spp.
negative
Vibrio spp.
Lactobacillus spp.
Aeromonas spp.
L. sake
Plesiomonas spp.
L. curvatus
L. bavaricus
Serratia spp.
Carnobacterium spp.
S. liquefaciens
S. marcescens
C. divergens
C. piscicola
Citrobacter spp.
C. freundii, C. koseri
Leuconostoc spp.
L. carnosum
Providencia spp.
L. gelidum
I? alcalifaciens, F! stuarti/,
L. amelibiosum
P rettgeri
L. mesenteroides subsp
Hafnia spp.
mesenteroides
Hafnia alvei
Weissella spp.
Pantoea agglomerans
W. hellenica
Enterobacter spp.
W paramesenteroides
E. cloacae,
Lactococcus raffinolactis
E. aerogenes
Clostridium estertheticum
E. agglomeransl
Erwinia herbicola
complex
Klebsiella spp.
K. pneumoniae
Kluyvera spp.
Proteus spp.
I? vulgaris, I? mirabilis
Air
Pseudomonas spp.
> 50% C02 mixed with O2 Brochothrix thermosphacta
> 50% COP
Enterobacteriaceae
< 50% C o n mixed with O2 Brochothrix thermosphacta, lactic
acid bacteria
> 50% CO?
Lactic acid bacteria
Lactic acid bacteria
100% con
Vacuum pack
Lactic acid bacteria, Brochothrix
thermosphacta
~~
Under Aerobic Conditions Although the Gramnegative aerobic psychrotrophic bacteria of meat
include a number of well-defined species (see Table
2), it is now well established that under aerobic
storage three species of Pseudomonas - P. fragi, P.
fluorescens and P. lundensis - are the most important.
Off odours are present when the population of
pseudomonads is of the order of l o 7per square centimetre and slime when these organisms reach 10' per
square centimetre. In practice off odours become
evident when the pseudomonads have exhausted the
glucose and lactate present in meat and begin to
metabolize the amino acids.
Although rarely, if ever, contributing significantly
to the spoilage flora on meat and meat products, the
Enterobacteriaceae have been considered as indicators
of food safety. With ground beef, Pantoea agglomerans, Escherichia coli and Serratia liquefaciens
were the major representatives of this family (see
Table 2).
Brochothrix thermosphacta has been detected in
the aerobic spoilage flora of chilled meat but it is not
considered to be important in spoilage except possibly
of lamb. This organism has been isolated from beef
carcasses during boning, dressing and chilling. Moreover, lairage slurry, cattle hair, rumen contents, soil
from the walls of slaughterhouses, the hands of
workers, the air in the chill room, the neck and skin
of the animal as well as the cut muscle surfaces have
been shown to be contaminated with this organism.
Brochothrix thermosphacta is one of the main - if not
the most important - cause of spoilage which can be
recognized as souring rather than putrefaction. This
type of spoilage is commonly associated with meat
packed under modified atmospheres.
1257
Aerobic
Anaerobic
Pseudomonas spp.
AcinetobacterlMoraxella
Shewanella putrefaciens
Brochothrix fhermosphacfa
Enferobacter spp.
Lactobacillus spp.
conate and an increase in the concentration of 6phosphogluconate. The increase in the concentration
of D-gluconate led investigators to propose a method
for controlling the microbial activity in meat by the
addition of glucose to meat and its transformation to
gluconate. The rationale for this suggestion is the fall
in pH due to the accumulation of oxidative products.
The transient pool of gluconate and its inability to be
catabolized by all the taxa of the association may
offer a selective determinant on the meat ecosystem.
Another important feature is the catabolism of
creatine and creatinine by Pseudomonas fragi under
aerobic conditions. The phenomenal release of
ammonia and the increase in pH are inextricably
linked with the catabolism of these substrates.
Ammonia, which is the major cause of the increase of
pH, can be produced by many microbes, including
pseudomonads during their amino acid metabolism.
A list of other volatile compounds found in spoiled
meat is given in Table 6. Pseudomonad species
growing on the surface of meat will preferentially
consume glucose until the rate of diffusion of glucose
from underlying tissues becomes inadequate to meet
Pseudomonas fragi
Pseudomonas lundensis
Pseudomonas fluorescens
D-Glucose
D-Glucose 6-phosphate
D-Gluconate
6-Phospho-~-gluconate
L-lactic acid
D-lactic acid
Pyruvate
Acetic acid
Amino acids
Creatine
Creatinine
Proteolysis
Ammonia
f
f
f
f
flc
C
flc
nd
flc
nd
+
f
nd
f
+
f
Key: The substrate was catabolized (c) or formed (f) during growth; - neither catabolized nor formed; +, positive; nd, no available
data.
2,3-Butanediol- BT
Diacetyl - HO, HT, BT
2-Methylpropanol - BT
2-Methylpropanal -BT
Free fatty acids - BT
Next Page
MEAT AND POULTRY/Spoilage of Meat
1259
the consequent production of volatile fatty acids given metabolites with the microbial spoilage of meat.
which impart a dairy or cheesy odour to the The idea for these methods is that as the bacteria
vacuum-packaged meat. Because with meat stored grow on meat they utilize nutrients and create byunder modified atmosphere increased concentration products. The quantitative determination of these
of COz inhibits growth of aerobic flora - and glucose metabolites could provide information about the
assimilation by pseudomonads - the cheesy odours degree of spoilage. The identification of the ideal
are found mainly in samples stored in gas mixtures metabolite, fulfilling the criteria noted above, has
containing COZ,where they are probably produced by proved a difficult task for the following reasons:
Brochothrix thermosphacta and lactic acid bacteria.
1. Most metabolites are specific to certain organisms
These also form diacetyl, acetoin and alcohols from
(e.g. gluconate to pseudomonads).
glucose under aerobic conditions or low partial pres2. Although the metabolites are the product of the
sure of oxygen (Poz).In addition, alcohols (ethanol
metabolism of a specific substrate, the absence of
and propanol) are present at only trace levels at the
the given substrate or its presence in low quantities
beginning of storage but their concentrations increase
does not preclude spoilage.
significantly before the onset of spoilage, making them
3. The rate of microbial metabolite production and
promising compounds as indicators of spoilage (Table
the metabolic pathways of spoilage bacteria are
7).
affected by the environmental conditions (e.g. pH,
oxygen tension, temperature).
Evaluation of Spoilage
4. The accurate detection and measurement of metaEnumeration of bacterial population by culture techbolites require sophisticated procedures.
niques (agar media) and rapid methods (malthusian)
5 . Many of them provide retrospective information.
in food is used as indicator of its hygiene. As the
spoilage of meat is caused by specific spoilage bacteria, different selective media should be applied.
Role of Cooking in Susceptibility to
Because the correlation between the population of
Spoilage
specific spoilage bacteria and the sensorial manifestation of spoilage is imprecise, it is difficult to use Cooking raw meat results in the death of its microbial
bacterial levels as an estimate of spoilage.
association. Subsequent recontamination of the
The time-consuming microbiological analyses can cooked meat and temperature abuse lead to the develbe replaced by assessment of the chemical, enzymatic opment of a new spoilage association. As the antagand physico-chemical changes associated with micro- onists belonging to the initial microflora of raw meat
bial growth on meat. For this reason a number of are absent, pathogens that contaminate cooked meat
chemical and physical methods have been proposed have a rich substratum for their proliferation. The
for the estimation of bacterial spoilage in meats. microbiological stability of cooked meat products
However, there is as yet no single test available to depends on extrinsic factors, mainly the packaging
assess meat quality. Spoilage is a subjective evaluation method and storage temperature, as well as on intrinand therefore a sound definition is required to develop sic ones, e.g. product composition.
a suitable method. The lack of a general agreement
on the signs of incipient spoilage in meat and the
Special Problems Associated with Meat
changes in the technology of meat preservation (e.g.
vacuum or modified-atmosphere packaging) make it Production of biogenic amines by microbial flora is a
problem in stored meat. Amines have been detected in
difficult to identify spoilage indicators.
The spoilage indicators or microbial metabolite fresh meat stored under aerobic or vacuum/modifiedatmosphere packaging conditions. Among them,
should meet the following criteria:
putrescine
and cadaverine show a constant increase
1. The indicator should be absent or initially at low
during
storage.
Concentrations of spermine, spermlevels in meat.
idine
and
tryptamine
remain steady, and a small
2. It should increase proportionally with the storage
is usually observed
increase
in
tyramine
concentration
period.
As
lactic
acid bacteria and
after
long
storage
periods.
3. It should be produced by the dominant flora and
Brochothrix
thermosphacta
do
not
produce amines,
have a good correlation with sensory evaluation.
the formation of these compounds has been attributed
As noted earlier, physico-chemical analyses of meat to Enterobacteriaceae. However, tyramine could also
can be used instead of microbiological ones for the be formed by some strains of the genus Lactobacillus.
The limiting factors of meat stored under modifiedevaluation of spoilage. For this reason, numerous
attempts have been made since the 1970s to associate atmosphere packaging is another issue. Concerns have
NASBA
see Listeria: Listeria monocytogenes - Detection using NASBA (an Isothermal Nucleic Acid
Amplification System).
Canada
European Union
Japan
Canada
Bruce E Brown, B. E. Brown Associates, Ottawa,
Ontario, Canada
Copyright 0 1999 Academic Press
Introduction
Health Canada
Chocolate
Cocoa
Milk powder
Egg products
Frog legsb
Regulation
8.04.010
8.04.01 1
B.08.014
8.22.033
6.22.033
Method
MFO-11
MFO-11
MFO-12
MFO-6
MFO-10
Criteria
n
10
10
20
6
10
0
0
0
0
0
0
0
0
0
Cheese
made from pasteurized milk
Cheese
made from unpasteurized milk
Microorganism
Escherichia coli
Staphylococcus aureus
Escherichia coli
Staphylococcus aureus
Regulation
6.08.048
6.08.048
Method
MFO-14
MFO-14
Criteria"
n
5
5
5
5
2
2
io2
2x103
2
2
io2
io4
5 x 1 0 ~2 x 1 0 3
103
io4
n, sample size; c, acceptance number; m, acceptable concentration of microorganisms per gram; M , unacceptable concentration
of microorganisms per gram.
a
Guidelines take three forms - microbiological guidelines, codes of hygienic practice and field compliance
guides. These have been developed after consultation
with the Canadian food industry, are published and
copies are available upon request. Microbiological
guidelines were developed from surveys conducted
Standard
Regulation
Method
Criteria"
n
Flavoured milks
ACCb
ACC
Coliforms
ACC
Coliforms
ACC
Coliforms
Coliforms
Coliforms
ACC
Coliforms
Ice milk
Mineral or spring water
Prepackaged ice
Water in sealed containers
mC
M"
B.08.016
B.08.018
8.08.026
B.08.024
8.08.054
8.08.062
MFO-7
5x104
1o6
MFO-7
MFO-4
MFO-2
MFO-2
B.12.001
B.12.005
8.12.004
MFO-9
MFO-15
MFO-15
0
1
2
2
2
2
1
1
2
1
2 x loE
10
105
10
105
10
0 per 1000 ml
< 1.8 per 100 ml
10'
< 1.8 per 100 ml
B.08.072
5
5
5
5
5
5
10
10
5
10
103
1OE
1o3
1O6
103
10 per 100 ml
10 per 100 ml
1o4
10 per 100 ml
Foods. The Canadian Code is a guideline for com- foods is included as an appendix to the Field Commercial processors who thermally process these prod- pliance Guide.
ucts for compliance with the regulations B.27.001 to
The definition for recall under the Food and Drugs
B.27.006, inclusively. While Clostridium botulinum Act with respect to a product, other than a medical
is the primary microorganism of concern, the code device, means a firms removal from further sale or
also addresses microbiological spoilage.
use, or correction, of a marketed product that violates
A good example of a field compliance guide is legislation administered by the Health Protection
that for ready-to-eat (RTE) foods contaminated with Branch. Three types or classes of recalls are desListeria monocytogenes. An RTE food is defined as ignated. Class I is a situation in which there is a
one requiring no further processing before con- reasonable probability that the use of, or exposure to,
sumption. Of primary concern are RTE foods that a non-compliant product will cause serious adverse
have been subjected to some form of processing not health consequences or death. Class I1 is a situation
only to render them ready-to-eat but also to extend in which the use of, or exposure to, such a product
their shelf life. Such RTE foods can support the may cause temporary adverse health consequences
growth of L. monocytogenes even when maintained or where the probability of serious adverse health
under conditions of commercial refrigeration. The consequences is remote. Class I11 is a situation in
field compliance guide combines inspection, envir- which the use of, or exposure to, a product is not
onmental sampling and end product testing. The likely to cause any adverse health consequences.
results of the inspection should show the inspector
whether or not GHPs in place are adequate to control Agriculture and Agri-Food Canada
the potential for contamination of the product with
L. monocytogenes. However, if the inspector does not This department administers a number of acts and
consider them to be adequate, environmental sam- associated regulations. Only the Canadian Agripling should be conducted. If the environmental sam- cultural Products Act, Health of Animals Act and the
pling indicates that there is a probability of finished Meat Inspection Act and their associated regulations
product becoming contaminated with pathogenic have microbiological standards or specifications dirmicroorganisms, then the finished product should be ectly applicable to foods. It should be noted that the
sampled in accordance with Table 5 and analysed. administration of many of the Acts by this department
The results of that analysis will determine the choice is limited to foods that are imported, exported or
of enforcement action as set out in Table 6. If envir- traded interprovincially. The Food and Drugs Act and
onmental sampling indicates little or no probability regulations have no such limitation.
for product contamination no further action is taken Canadian Agricultural Products Act
by the inspector other than to encourage strict implementation of GHPs, i.e. compliance with the Code of The relevant regulations under the Canadian AgriPractice for the General Principles of Food Hygiene. cultural Products Act are:
For the purposes of this guide, an RTE food is
Livestock and Poultry Carcass Grading Regulations
considered capable of supporting growth of L. mono- 0 Egg Regulations (upgraded 18/03/98)
cytogenes if, in a naturally contaminated lot of the 0 Processed Egg Regulations
RTE food under consideration, L. monocytogenes can 0 Dairy Regulations (upgraded 15/04/98)
be detected by direct plating after the food has been 0 Fresh Fruit and Vegetable Regulations (updated
stored at 4C or less until the end of its stated shelf
0 1/04/98)
life; OY if, in an inoculated batch representative of the 0 Honey Regulations (updated 01/04/98)
RTE food, L. monocytogenes increases in number by 0 Maple Products Regulations (updated 01/04/98)
at least 1 log after it has been stored at 4C or less 0 Processed
Products
Regulations
(updated
until the end of its stated shelf life, as determined
15/04/98)
by the direct plating method. The guide encourages 0 Licensing and Arbitration Regulations (updated
manufacturers to consider performing challenge tests
04/03/9 8).
not only under normal conditions of storage and
distribution, but also under conditions of mild tem- The Act stipulates that no person shall market a food
perature abuse (e.g. 7-10C). A challenge test involves product in import, export or interprovincial trade as
the incubation of samples of the RTE food inoculated food unless the food product, including every subwith a known concentration of a cocktail of at least stance used as a component or ingredient thereof,
five strains of L. monocytogenes for periods of time ( a ) is not adulterated
to reflect the desired product shelf life. A guide for the (b) is not contaminated
challenge testing of L. monocytogenes on refrigerated (c) is sound, wholesome and edible
Table 4
Microbiological guidelines
Food
Method
Guideline
Risk
Criteria"
n
5
Sanitation
Sanitation
Sanitation
5
5
5
2
2
2
MFHPB-19
MFHPB-18
Sanitation
Sanitation
5
5
2
2
< 1.8
MFHPB-19
MFHPB-20
M FHPB-2 1
MFHPB-42
MFHPB-23
MFHPB-18
MFHPB-22
MFHPB-19
M FHPB-21
MFHPB-20
MFHPB-18
MFHPB-19
MFHPB-19
MFHPB-22
M FHPB-21
MFHPB-20
MFHPB-19
Escherichia coli"
Salmonella
Staphylococcus aureus'
Bacillus cereusc
Clostridium perfringens"
ACC
Yeasts and moulds"
Escherichia coli"
Staphylococcus aureus
Salmonella
ACC
Coliforms
E. coli
Yeasts and moulds
S. aureus
Salmonella
E. coli'
Health 2
Health 1
Health 2
Health 2
Health 2
Sanitation
Sanitation
Health 2
Health 2
Health 1
Sanitation
Sanitation
Health 2
Sanitation
Health 2
Health 1
Health 2
10
20
10
10
10
5
5
5
5
5
5
5
5
5
5
5
5
1
0
1
1
1
2
2
2
2
0
2
2
1
2
2
0
1
< 1.8
MFHPB-21
MFHPB-19
MFHPB-21
MFHPB-20
S. aureuse
E. coli"
S. aureus
Salmonella
Health 2
Health 2
Health 2
Health 1
5
5
5
5
1
1
1
0
50
io4
10'
103
2.5~10' lo4
0 -
MFLP-46
MFLP-48
MFHPB-19
5
5
5
0
0
2
0
0
Staphylococcus aureus
Salmonella
ACC
Health 2
Health 1
Sanitation
5
5
5
2
0
3
E. coli'
Health 2
S. aureus
Health 2
Salmonella
Health 1
Campylobacterjejuni or C. colig Health 1
Yersinia enteroco/iticag
Health 1
ACC
Sanitation
5
5
5
5
5
5
2
1
0
0
0
3
Coliforms'
Yeasts and moulds
E. coli'
S. aureus
Clostridium perfringens
Salmonella
Psychrotrophic bacteria
Sanitation
Sanitation
Health 2
Health 2
Health 2
Health 2
Sanitation
5
5
5
5
5
5
5
Escherichia colik
Staphylococcus aureus
Salmonella
Yersinia enterocolitica'
Health 2
Health 2
Health 1
Health 1
5
5
5
5
Chocolate
MFHPB-22
MFHPB-19
MFHPB-18
Bakery products'
Heat-treated fermented
sausage
Raw fermented sausage
Heat-treated and raw
fermented sausage
Non-fermented meat
products (ready-to-eat)h
Sanitation
MFHPB-18
Cocoa
MFHPB-21
MFHPB-20
Deboned poultry products MFHPB-18
(precooked)
MFHPB-19
MFHPB-21
MFHPB-20
MFLP-46
MFLP-48
MFHPB-18
Dry mixes (gravy, sauce,
soup) heat and serve
MFHPB-19
MFHPB-22
MFHPB-19
MFHPB-21
MFHPB-23
MFHPB-20
Soya bean products
MFHPB-18
(ready-to-eat)
MFHPB-19
MFHPB-21
MFHPB-20
MFLP-48
105
2x10~
< 1.8
3x104
103
0
10
106
io4
10
IO6
10'
104
10
0
lo2
io2 io4
i o 2 103
5x104 l o 6
2x103
< 1.8
sXio
0
5x104
50
< 1.8
5xio2
ioz
0
io
loo
104
103
104
106
104
103
104
104
103
103
loo io4
0
104 106
io
103
100
0
0
0
104
106
3
3
2
2
2
0
2
10
500
io4
2
2
0
0
100
100
0
0
io
100
100
0
io4
103
io4
103
-
io5 io7
103
io4
-
Table 4
Food
Method
Guideline
Risk
Criteria"
n
MFHPB-23
MFHPB-42
MFHPB-19
MFHPB-21
MFHPB-20
MFHPB-22
MFLP-61B
Clostridium petfringens
Bacillus cereus
E. coli
S. aureusm
Salmonella
Yeasts and moulds"
Pseudomonas aeruginosa
Health 2
Health 2
Health 2
Health 2
Health 1
Sanitation
Health 1
5
5
5
5
5
5
5
2
2
2
2
0
2
0
MFLP-58B
A. hydrophila
Health 1
MFHPB-19
MFHPB-20
ColiformsP
Salmonella
Sanitation
Health 1
5
5
2
0
M
104
106
io4
106
100 103
100 i o 4
0 100 104
OperlOO ml
0per100 ml
io3 io5
0
'
may contain microbiological standards as well as directions with respect to sanitary preparation.
Processed Eggs Regulations The regulations contain
a general stipulation that no processed egg shall be
marked with a departmental inspection legend unless
the processed egg tests negative for salmonellae and
other pathogenic organisms of human health significance as determined by a method approved by the
Minister. All establishments involved in the handling
and processing of eggs and egg product for import,
export or interprovincial trade are subject to inspection by Agriculture and Agri-Food Canada and the
product packaging must bear the inspection legend.
Unlike the microbiological standards under the Food
and Drug Regulations the specifics of the method and
sampling plan to be used are not given. In addition
to this general stipulation, there are a number of
microbiological standards for specific product types.
Frozen egg, frozen egg mix, liquid egg, liquid egg
Table 5 Sampling plans for analysing ready-to-eat (RTE) foods for Listeria monocytogenes (LM)
Food product category
Sampling
Analysis
Type of analysis
5 x 10 g or 2 x 25 g analytical
unitsa are either analysed
separately or composited
ENRICHMENT
ONLY
ENRICHMENT
ONLY
5 x 10 g analytical unitsaare
analysed separately
Where enrichment is necessary
5 x 5 g analytical unitsa are
analysed separately or
composited
DIRECT
PLATING
ENRICHMENT
Table 6
Action level
GMP status
Immediate action
n/a
n/a
5 100 cfu gb
Adequate GMP
Allow sale
5 100 cfu/gb
Inadequate or no GMP'
n/a
~~
governing the design, construction and maintenance of registered establishments and of the
equipment and facilities therein
prescribing the equipment and facilities to be used,
the procedures to be followed and the standards to
be maintained in registered establishments to
ensure humane treatment and slaughter of animals
and hygienic processing and handling of meat
products
prescribing standards for meat products that are
prepared or stored in registered establishments, for
meat products that enter into interprovincial or
international trade and for meat products in
connection with which the meat inspection legend
is applied or used.
Table 7 Pasteurization of liquid processed egg (see Processed Eggs Regulations - Schedule, Part I)
Minimum temperature of
the processed egg at the
automatic diversion valve
"C
"F
60
61
60
61
60
61
60
63
62
61
60
61
60
63
62
63
62
63
62
61
60
62
61
63
62
140
142
140
142
140
142
140
146
144
142
140
142
140
146
144
146
144
146
144
142
140
144
142
146
144
Minimum
heating time
(mins)
3.5
3.5
6.2
3.5
6.2
3.5
6.2
3.5
6.2
3.5
6.2
3.5
6.2
3.5
6.2
3.5
6.2
3.5
6.2
3.5
6.2
3.5
6.2
3.5
6.2
Regardless of the total solids content, egg product must be heated to 63C (146F) for 3.5 min or to 62C (144F) for 6.2 min if
there is no less than 2% and no more than 12% added sweetening agent or salt, or both. The director, at the request of an
operator, may designate a lower minimum temperature depending on the composition of the egg product.
Microorganism
Cooked or RTE
products
All other types
All types
Escherichia coli
E. coli
Staphylococcus
aureus
Salmonella
Vibrio cholerae
5
5
2
1
lo3
lo4
5b
5b
All types
Cooked or RTE
products
Criteria"
40
Next Page
1560 NATIONAL LEGISLATION, GUIDELINES & STANDARDS GOVERNING MICROBIOLOGY/Canada
The Future
The preceding has summarized the present status of
national legislation, standards and guidelines concerned with the microbiological safety and quality of
food in Canada. There are five recent initiatives, the
Canadian Food Inspection Agency Act and the Canadian Food Inspection System, that may well have a
profound effect on the status quo.
Under the Canadian Food Inspection Agency Act,
the Canadian Food Inspection Agency (CFIA) was
created to consolidate all federally mandated food
inspection and animal and plant health services. The
CFIA legislation sets out its responsibilities, accountability, regimes, powers and reporting framework.
The legislation also amended the enforcement provisions and penalty structures of the federal statutes
relating to food and animal and plant health that are
enforced and/or administered by the Agency. To meet
its mandate, the Agency administers and/or enforces
the following Acts:
0
Feeds Act
Fertilizers Act
0 Fish Inspection Act
0 Food and Drugs Act as it relates to food
0 Health of Animals Act
Meat Inspection Act
Plant Breeders Rights Act
Plant Protection Act
0 Seeds Act.
The Agency is a departmental corporation, reporting
to Parliament through the Minister of Agriculture
and Agri-Food. While the setting of standards and
guidelines remains the prerogative of the mother
departments that administer the underpinning legislation, these as well as the enforcement policy will
certainly be affected by the feedback information from
the inspectional services and associated laboratories.
A blueprint for the Canadian Food Inspection
System (CFIS) was prepared in 1993 by the Joint
Steering Committee of CFIS, the Federal/Provincial
Agri-Food Inspection
Committee and the
Federal/Provincial/TerritorialFood Safety Committee
and revised in 1995. The goal of the system is to
integrate the activities of all food inspection departments at all levels of government where appropriate.
Priority will be placed on developing regulatory standards which will be outcome-based, and supported
by nationally accepted guidelines. Effective, ongoing
communication among stakeholders and government
agencies is a requirement of integration.
Specifically, the process of integration will include
one set of food safety standards which are nationally
recognized and a common legislative base reflective
of international developments. This will be extended
to include the establishment of common standards for
product identity, including grade, composition, net
quantity and product description.
There will be a movement from prescriptive standards to standards which are outcome- or performancebased, where practical. Commonality will extend to
the manner and environment under which food is
produced, processed and distributed. Standard
methods for laboratory testing and reporting that are
reflective of the Canadian Food Inspection System
and international developments will be established by
the Joint Steering Committee as will an accreditation
(certification) programme for government and private
laboratories. Research into new methodologies is also
critical to the success of this process.
0
0
See also: Brucella: Characteristics. Clostridium: C/ostridium botulinum. Eggs: Microbiology of Egg Products.
Fish: Spoilage of Fish. Food Poisoning Outbreaks.
Listeria: Introduction; Listeria monocytogenes. Milk and
Milk Products: Microbiology of Liquid Milk. Myco-
OENOLOGYIsee Wines
1609
oils
see Fermentation (Industrial): Production of Oils and Fatty Acids; Preservatives: Traditional Pre-
Organic Acids
PACKAGING OF FOODS
Aaron L Brody Rubbright Brody Inc., Duluth, Georgia, USA
Copyright 0 1999 Academic Press
1612
PACKAGING OF FOODS
almost entirely automated killing and dressing operations. In such facilities the dressed birds are chilled
in water to near the freezing point after which they
are usually cut into retail parts and packaged in caseready form: expanded polystyrene trays overwrapped
with printed PVC or polyethylene film. The package
is intended to appear as if it has been prepared in the
retailers back room, but in reality it is only a moisture
and microorganism barrier. Individual retail packages, however, may be multipacked in gas-impermeable flexible materials to permit gas flush
packaging, thus extending the refrigerated shelf life
of the fresh poultry products.
Poultry is especially susceptible to infection with
Salmonella spp., which are pathogenic in large quantities. Such organisms are not removed or destroyed
by the extensive washing and chemical sanitation of
current poultry processing plants, merely reduced in
numbers. Modified-atmosphere packaging has relatively little effect on Salmonella and so refrigeration
during distribution is critical in the drive to avoid
increasing populations of this bacterium.
All meat products may be preserved by thermal
sterilization in metal cans or, less frequently, glass
jars. The product is filled into the container which is
hermetically sealed, usually by double-seam metal end
closure (see Fig. 2). After sealing, the cans are retorted
to destroy all microorganisms present and cooled to
arrest further cooking. The metal (or glass) serves as
a barrier to gas, moisture, microbes etc. to ensure
indefinite microbiological preservation. Cans or jars
do not, however, ensure against further biochemical
deterioration of the contents.
Fish
Mesophiles growth at ~ 1 0 C
Proteolytic Clostridium botulinum
Table 2
Organism
pH range
Gram-negative bacteria
Escherichia coli
Pseudomonas fluorescens
Salmonella typhimurium
4.4-9.0
6.0-8.5
5.6-8.0
Gram-positive bacteria
Bacillus subtilis
Clostridium botulinum
Lactobacillus sp.
Staphylococcus aureus
4.5-8.5
4.7-8.5
3.8-7.2
4.3-9.2
Cheese Fresh cheeses such as cottage cheese fabricated from pasteurized milk are generally packaged
in polystyrene tubs or polyethylene pouches for
refrigerated distribution. Such packages afford little
microbiological protection beyond acting as a barrier
against recontamination, i.e. they are little more than
In the commercial context, fruits are generally highacid foods and vegetables are generally low-acid.
Major exceptions are tomatoes, which commercially
(not botanically) are regarded as vegetables, and
melons and avocados, which are low-acid.
The most popular produce form is fresh, and
increasingly fresh cut or minimally processed. Fresh
produce is a living, breathing entity with active
enzyme systems fostering the physiological consumption of O2 and production of COz and water
vapour. From a spoilage standpoint, fresh produce is
more subject to physiological than to microbiological
spoilage, and measures to extend the shelf life are
designed to retard enzyme-driven reactions and water
loss.
The simplest means of retarding fresh produce
deterioration is temperature reduction, ideally to near
1616
PACKAGING OF FOODS
package to virtually eliminate the growth of any spoilage microorganisms that might be present.
This listing is only a sampling of the many alternative packaging forms offered and employed commercially for foods subject to immediate microbiological deterioration. An entire encyclopedia
would be required to enumerate all of the known
options available to the food packaging technologist
with the advantages and issues associated with each.
Canners end
Canners end
,component
component
/
Canners
end seam
Bod
Body hookradius
Lining compound
Seaming wall
-Chuck
End hook
(4
Makers end
component
(6)
Can body
7: I!
First curl
Finished
double seam
subject to corrosion in the presence of air and moisture and so is almost always protected by other materials. Until the 1980s, the most widely used steel
protection was tin, which also acted as a base for lead
soldering of the side seams of tin cans. When lead
was declared toxic and removed from cans during the
1980s in the USA, tin was also found to be superfluous
and its use as a steel can liner declined. The tin in
tin-free cans was chrome and chrome oxide. The
construction and closure techniques of metal cans are
shown in Figures 1-3.
In almost every instance the coated steel is further
protected by organic coatings such as vinyls and
epoxies which are really the principal protection.
Steel is rigid, a perfect microbial, gas and water
vapour barrier, and resistant to every temperature to
whicha food may be subjected. Because steel-steel or
steel-glass interfaces are not necessarily perfect, the
metal is often complemented by resilient plastic to
compensate for the minute irregularities.
Aluminium is lighter in weight than steel and easier
to fabricate; it has therefore become the metal of
choice for beverage containers in the USA and is
favoured in other countries. As with steel, the alu-
wall
Body wall
Glass The oldest and least expensive package material is glass, derived from sand. Furthermore, glass is
a perfect barrier material against gas, water vapour,
microorganisms, odours, etc. The transparency of
glass is often regarded by marketers and consumers
as a desirable property. Technologists may view the
transparency as less than desirable because visible
and ultraviolet radiation accelerates biochemical
(particularly oxidative) reactions.
Glass is energy-intensive to produce; it is heavy and
vulnerable to impact and vibration even though it
has excellent vertical compressive strength. For these
reasons, glass is being displaced by plastic materials
in industrialized societies.
Plastics The term plastics describes a number of
families of polymeric materials (Table 3), each with
different properties. Most plastics are not suitable as
package materials because they are too expensive or
toxic in contact with food, or do not possess properties desired in packaging applications. The most
commonly used plastic package materials are poly-
Structure
Oualities
Polyethylene (PE)
I
I
I
-c - c - c - c
I
I
I
I
Polypropylene (PP)
CHS
CHJ
I
c- cI
I
CI
CI
-c-c-c-c-
CI
CI
CI
CI
-c-c-c-c-
-c-c-c-c-
-c-cI
I
I1
I/
(polyester)
I/
II
-0-
Polyacrylonitrile (PAN)
I
I
I
I
-c-c-c-c-cl
l
l
l
Polystyrene (PS)
c - (-J- c - 0 - c -
111
111
c I
Temperature resistant
Very good 0 2 barrier
Thermoformabie
1
1
1
1
-c-c-c-c-cI
l
l
l
H c l H o H
Table 4
Material
Specific gravity
Clarity or colour
Water vapour
transmission
Gas
transmissionb
Resistance to
grease
~
Polyethylene
high density
medium density
low density
Polypropylene
Polystyrene
Plasticized vinyl chloride
Nylon
0.941-0.965
0.926-0.940
0.910-0.926
0.900-0.91 5
1.04-1.08
1.16-1.35
1.13-1.1 6
Semi-opaque
Hazy to clear
Hazy to clear
Transparent
Clear
Clear to hazy
Clear to translucent
Low
Medium
Good
Good
High
High to low
Varies
High
High
High
High
High
High
Low
~~
Excellent
Good
Good
Excellent
Fair to good
Good
Excellent
aWatervapour transmission rate is measured in gm- for 24h at 38C and 90% relative humidity.
bGas transmission is measured in crn3ml-m-*for 24h at latmosphere, 30C and 0% relative humidity.
Polyester A cyclical polymer that is relatively difficult to fabricate, polyethylene terephthalate polyester is increasingly the plastic of choice as a glass
replacement in making food and beverage bottles.
Polyester plastic is a fairly good gas and moisture
barrier ;in bottle, tray or film form it is dimensionally
quite stable and strong. Its heat resistance in amorphous form is sufficient to permit its use in hot-fillable
bottles. When polyester is partially crystallized the
heat resistance increases to the level of being able to
resist conventional oven heating temperatures. For
this reason crystallized polyester is employed to manufacture dual ovenable trays for heat-and-eat foods
(dual ovenable means that the plastic is capable of
being heated in either conventional or microwave
ovens).
The transparency of polyester makes it highly desirable from a marketing standpoint for foods that are
not light sensitive.
Nylon Polyamide or nylon is a family of nitrogencontaining polymers noted for their excellent gas
barrier properties. Moisture permeability tends to be
less than in the polyolefin polymers and nylon is
somewhat hygroscopic, meaning that the gas barrier
may be reduced in the presence of moisture. Gas and
water vapour barriers are enhanced by multilayering
with polyolefins and high-gas-barrier polymers.
Nylons are thermoformable and both soft and tough,
and so are often used for thermoformed processed
meat package structures in which the oxygen within
the package is reduced to extend the refrigerated shelf
life.
Polystyrene Polystyrene is a poor barrier to moisture
or gas. It is, however, very machinable and usually
highly transparent. Its structural strength is not good
unless the plastic is oriented or admixed with a rubber
modifier which reduces the transparency. Polystyrene
Next Page
1622 PACKAGING OF FOODS
Thread
\ /
Sealing surface
(land)
Neck ring
Neck
(bead)
ring 7 \ 7 : ; i s h
parting line
I
Bottom plate
parting line
Heel
Push-up/
Base
~ 7r ~ - , ~
Quality Assurance and Management see Hazard Appraisal (HACCP): The Overall Concept
Introduction
Risk analysis is a structured, multidisciplinary
approach to the identification and reduction of risk.
Interest in risk analysis in the context of food-borne
pathogens, contaminants and additives has increased
due to the Sanitary and Phyto-Sanitary (SPS) Agreement of the World Trade Organization (WTO). The
aim of the SPS Agreement is to endorse food safety
objectives, such as microbial standards and guidelines, that are based on the application of risk analysis
to sound scientific knowledge. Figure 1 illustrates the
use of risk analysis in the development of food safety
objectives (e.g. end product specifications) from the
food safety policy of the WHO/FAO Codex Alimentarius Commission. Risk analysis can also be used
to determine criteria at the critical control points
in HACCP (hazard analysis critical control point)
processes.
Risk analysis involves the evaluation of risk in the
context of science, an understanding of all the activities involved and a structured approach. The process
of risk analysis consists of three essential components.
I-I
I
I
I
Food producers
Good Manut;ng
Quantitative
risk analvsis
Practices
k l
I
Quantitative
risk analysis
Evaluationiverification
Risk assessment is the evaluation of known or potential adverse health effects resulting from human
exposure to food-borne factors such as additives, contaminants and pathogenic microorganisms. Risk
assessment involves the documentation and analysis
of scientific evidence, the measurement of risk and
the identification of factors that influence it. This
information is used to produce the risk estimate. The
process of risk assessment consists of four steps:
Risk assessment in relation to additives and contaminants is carried out by the Joint FAOPWHO
Expert Committee on Food Additives (JECFA). The
outcome of its risk assessment, i.e. the risk characterization, is the starting point for the Codex Alimentarius Committee on Food Additives and
Contaminants (CCFAC). This Committee, in which
all member states are represented, is responsible for
risk management and sets standards which are subsequently adopted by CAC.
Risk assessment in the context of additives and
contaminants is a well-established activity. It involves,
firstly, the determination of dose-response relationships for additives and contaminants which can
cause an adverse health effect. This involves experiments on animals and the use of a data package
obtained by testing several health parameters. From
the dose-response relationship, the so-called no
observed effect level is estimated. This is used as
the basis for determining acceptable daily intakes for
additives, and provisional tolerable daily/weekly
intakes for contaminants, through the application of
uncertainty factors.
Risk analysis in relation to food-borne pathogens
is a newly emerging activity. Criteria and guidelines
are set by the Committee for Food Hygiene (CCFH),
and are based on results obtained from the analysis
of outbreaks of food-borne disease. At present, CCFH
lacks the assistance of a JECFA-like body for risk
assessment studies. WHO/FAO have recommended
that such a body be established, because it is unacceptable that a single body should carry responsibility
for both risk assessment and risk management. Both
CCFH and the JECFA equivalent should then elaborate the criteria and guidelines regarding the risk
assessment of food-borne pathogens. In addition,
CCFH should clarify the criteria for the selection of
pathogens for referral to the JECFA equivalent and
should clearly identify the factors to be taken into
account in its decision making, particularly in relation
to the evaluation of risk management options.
Hazard analysis
Determination of
critical control points
Risk assessment
identification and quantification
of factors contributing to the risk
Risk management: setting of
criteria matching food safety objectives
Documentation
Further Reading
Codex Alimentarius Commission (1996) Terms and Definitions used in Risk Analysis. Doc. CXIEXEC 9614316.
Annex 1.
R
RAPID METHODS FOR FOOD HYGIENE INSPECTION
Matthias Upmann, Institute of Meat Hygiene, Veterinary University of Vienna, Austria
Christine Bonaparte, Department of Dairy Research and Bacteriology, Agricultural University, Vienna, Austria
Copyright 0 1999 Academic Press
Introduction
Supplying consumers with microbiologically safe
products is a high priority with regulatory authorities
worldwide. But, since recognizing that governmental
supervision cannot assure absolute food safety, strong
emphasis is placed on the manufacturers responsibility for the hygienic and toxicological quality of
foods, limiting the states task to the control of the
control. To meet these product liability demands, the
food industry increasingly relies on process control
systems and longitudinally integrated quality and
safety assurance programmes.
The underlying idea is that safety and quality of the
products are controlled best through effective management of those processing areas where hazards may
arise. After assessing the risks associated with the
food, processing steps are selected where preventive
measures will lead to the elimination of the hazard.
Establishing critical limits within these processing
steps and monitoring relevant parameters will result
in its control. But, with respect to microbial hazards
such a systematic approach known as hazard analysis
critical control point (HACCP) system suffers from
slow and cumbersome conventional methods in
microbiology which neither allow rapid evaluation
of raw materials on delivery nor on-line control
measures during processing. Even with end-product
testing, they often permit only a retrospective assessment of the foods microbiological condition, since
many foods are highly perishable. Therefore, much
effort has been made to develop methods which
enable a more rapid estimation of the microbiological
quality of foods.
To get reliable results from microbiological examination of foods many factors must be taken into
Methodological Requirements
1889
Usually, colony-based techniques cannot be characterized as rapid due to the continuing necessity
for incubation, although several devices (dehydrated
nutrient pads, spiralplater, laser or image analyser
etc.) can help to reduce the total laboratory work.
Therefore, rapid direct methods are microcolony or
single-cell based.
Microcolony and Single-cell Detection
Microscopical Techniques In order to visualize
objects for microscopical examination, colouring
agents are used to provide information on the total
levels of microorganisms (e.g. methylene blue, acridine orange staining), special bacterial groups (e.g.
Gram stains) or specific types of microorganisms (e.g.
fluorescently labelled antibodies). In combination
with different pre-treatments (e.g. membrane
filtration, pre-incubation) and detecting principles
(microscope, image analyser), microscopy has developed into a commonly used technique.
through membrane filters and are stained, most commonly with acridine orange which binds to nucleic
acids. O n epifluorescence-microscopical examination,
aggregates of orange fluorescing cells are counted.
Another technique uses tetrazolium chloride, which
is reduced to purple-coloured formazan by an active
cellular respiration apparatus.
By using fluorescently labelled antibodies, specific
types of microorganisms can be detected. This antibody-direct epifluorescent filter technique ( Ab-DEFT)
is especially useful in detecting pathogens. Since
pathogens usually occur in foods at low numbers and
microbial cell surface antigenicity has to be preserved,
Flow Cytometry Flow cytometry enables both qualitative and quantitative analysis of microbial cells in
liquids. The sample is injected in a thin, rapidly
moving carrier fluid which passes through a light
beam. The previously fluorescently labelled cells are
detected one by one with a photoelectric unit. By
using nonspecific and specific fluorochromes, different
wavelengths and measuring at different angles, it is
feasible to discriminate between bacteria in mixed
populations.
The practical use of flow cytometry is still limited
to few examples. However, since the possible applications are numerous, it should be considered as a
promising technology in the future. Some methodological properties are given in Table 2.
Indirect Methods
Methods Based on Growth and Metabolic Activity Several promising analytical procedures are
based on the detection of microbial growth during
incubation. Detection times ranging from a few
minutes to 30 h depend on many factors, including
inoculum density, microbial growth rate and type of
metabolic activity. Generally, detection time is related
inversely to the bacterial number: the lower the initial
bacterial content, the longer the detection time.
According to the physico-chemical properties considered, optical, thermal, electrical, and radiometric
methods are distinguished.
Optical Methods
Colorimetry and fluorometry: Specific physical or
chemical changes (pH, oxidation/reduction potential,
enzymatic transformations) associated with microbial
metabolic activity can be indicated by changes in
colour, fluorescence or colour intensity of an added
reagent dye during sample incubation. Many
Table 2
Method
qual.
Direct methods
Epifluorescence microscopy
DEFT
Ab-DEFT
MMCF
Flow cytometry
+
-
quant. chal:
Detection limit
(cells per ml or
Per 91
Rapidity
<lh
ca.
+
+
+
+
+
ca. l o 3
ca. l o 3
ca. l o 4
clh
27h
< 0.5 h
ca. 10
0.5-30 h
lo2
0.5-30 h
Indirect methods
Methods based on growth and metabolic activity
+
+
Colorimetry, Fluorimetry
io4
Turbidometry
ca.
Pyruvate determination
Conductimetry/impedimetry
Direct
(+)
(+)
ca. 10
+a
ca. 10
0.5-30 h
Indirect
ca. lo-
0.5-30 h
Radiometry
ca.
ca. IO4
lo2
1-18 h
30 s-2 h
< 2 min
ATP bioluminescence in
hygiene monitoring
(+)
Bacterial bioluminescence
ca. IO3
<lh
(+)
< 3 days
(+I
ca. l o o
direct in food:
ca. i o 4
ca. lo4
ca. 10
Dot Blot
Colony hybridization
< 3 days
< 3 days
qual., qualitative result (presence/absence); quant., quantitative result (enumeration); char., microbiological characterization.
+, applicable; (+), applicability restricted; -, not applicable.
alf special selective media are available.
Limulus Amoebocyte Lysate Test The limulus amoebocyte lysate (LAL) test is a simple method for
the detection of viable and non-viable Gram-negative
bacteria. Certain cell-wall lipopolysaccharides (i.e.
endotoxins) of this bacterial group lead to gelation
of blood cell (amoebocytes) lysates of the Limulus
polyphemus crab. Using a dilution row and determining the limit at which no more gel formation
occurs, a semi-quantitative estimation of the Gramnegative content is possible.
Several test-kits are available. Mostly used for
pyrogen control of pharmaceutical products the LALtest is applicable for predominantly Gram-negative
containing foods such as fresh meat, milk and eggs.
Another field of application may be the retrospective
assessment of the microbiological quality of heated
products.
Ergosterol Determination Ergosterol is a steroidal
component of fungal cell membranes. Therefore, the
amount of ergosterol present can be related to fungal
biomass. The chemical detection procedure includes
high-pressure liquid chromatography and detection
by ultraviolet absorption. Though yeasts also contain
ergosterol in their cell wall, the rapid ergosterol assay
seems to be a useful technique for food quality control
purposes with respect to fungal invasion.
Nucleic Acid-based Methods The application of
new methods based on nucleic acids has greatly stimulated the food microbiology field during recent years.
Next Page
1894 RAPID METHODS FOR FOOD HYGIENE INSPECTION
Polymerase Chain Reaction (PCR) In PCR technology specific DNA sequences are detected and
multiplied in vitro. Small but specific DNA primers
are added to the samples liberated and denatured
target DNA. If these primers meet a complementary
nucleic acid base sequence, they will hybridize. Subsequently, a thermostable DNA polymerase will
elongate the primers according to the complementary
base sequence given by the target DNA. This cyclic
process is usually repeated about 30 times, amplifying
the target DNA by 1O5-10--fold.
The primers can be designed for different purposes.
Specific primers are targeted to a known virulence
factor of a single species and allow simultaneous
detection and identification, whereas multiple primers
with a broader spectrum are suitable for several
species. Theoretically, several microorganisms in a
sample can be detected at the same time with so-called
multiplex PCR.
PCR is a sensitive, specific and rapid microbial
detection (presence/absence testing) method, which
provides qualitative results. Theoretically, a single
molecule of target DNA can be detected within one
working day. However, the PCR can be inhibited or
its sensitivity severely reduced when applied to food
samples (see Table 2). High amounts of fat and proteins in complex foods as well as certain components
of selective culture media inhibit the enzymatic DNA
amplification reaction. Additionally, the small PCR
reaction volumes usually cannot be accommodated to
large sample sizes dictated by low contamination levels (e.g. 2 5 g of product for Salmonella
presence/absence testing).
Another problem in common with other rapid
methods is the fact that PCR technology cannot distinguish between genetic material from dead and
living cells. Therefore an mRNA-based modification
of PCR (NASBA, nucleic acid sequence based
amplification) has been developed which is indicative
for living cells in the sample.
Routine application of PCR technology in food
microbiology usually requires special sample pretreatment (e.g. purification, cell concentration, culturing or selective enrichment, immunomagnetic
separation) adapted to each specific sample matrix.
Fingerpyinting-like Methods Another group of
DNA assays result in the determination of DNA patterns. These fingerprinting-like methods, for example
restriction fragment length polymorphism (RFLP)
SACCHAROMYCESIlntroduction 1907
Contents
Introduction
Saccharomyces sake
Saccharomyces cerevisiae
Saccharomyces: Brewers Yeast
Introduction
Yuji Oda, Department of Applied Biological Science,
Fukuyama University, Hiroshima, Japan
Yeasts are classified into three groups: ascosporogenous yeasts, basidiosporogenous yeasts and
imperfect yeasts. Saccharomyces is the representative
of ascosporogenous yeasts and historically the most
familiar microorganism for human. This genus was
first described by Meyen when he assigned beer yeast
as S. cerevisiae in 1838, and redefined by Reess in
1870 from the observations of ascospores and their
germination. The name is derived from the Greek
words sakcharon (sugar) and mykes (fungus). The
number of species has changed according to the criteria used to delimit species, and 16 species are now
accepted in the genus Saccharomyces (Table 1 j.
Authority
~
S. barnettii
S. bayanus
S. castellii
S. cerevisiae
S. dairenensis
S. exiguus
S. kluyveri
S. kunashirensis
S. martiniae
S. paradoxus
S. pastorianus
S. rosinii
S. servazzii
S. spencerorurn
S. transvaalensis
S. unisporus
Vaughan-Martini 1995
Saccardo 1895
Capriotti 1966
Meyen ex E. C. Hansen 1883
Naganishi 1917
Reess ex E. C. Hansen 1888
Phaff, M. W. Miller and Shifrine 1956
James, Cai, Roberts and Collins 1997
James, Cai, Roberts and Collins 1997
Bachinskaya 1914
E. C. Hansen 1904
Vaughan-Martini, Barcaccia and Pollacci
1996
Capriotti 1967
Vaughan-Martini 1995
van der Walt 1956
Jorgensen 1909
1908 SACCHAROMYCS/lntroduction
S. cerevisiae
S. bayanus
S. paradoxus
S. pastorianus
S. barnettii
S. castellii
S. dairenensis
S. exiguus
S. kunashirensis
S. martiniae
S. rosinii
S. servazzii
S. spencerorum
S. transvaalensis
S. unisporus
S. kluyveri
Reactions: +, positive; -, negative; v, variable
Saccharomyces sensu stricto species including S. cerevisiae, S. bayanus, S. paradoxus and S. pastorianus
are phylogenetically closely related in the genus Saccharomyces. The species S. cerevisiae, S. bayanus and
S. pastorianus are specifically found in the artificial
environments of wineries and breweries. The relative
genome sizes of these three species are estimated to
Figure 1 DNA relatedness among the type strains of Saccharomyces sensu stricto species.
SACCHAROMYCS/lntroduction
1909
Chromosomal patterns resolved by pulse field gel electrophoresis are called electrophoretic karyotypes. By
comparing the results from this method and DNA
reassociation, it has been demonstrated that electrophoretic karyotypes of the two strains are identical
when DNA sequence homology is over 85%, while
1910 SACCHAROMYCS/Introduction
low DNA relatedness corresponds to completely different chromosomal patterns. Since similar but not
identical karyotypes are not interpreted as either different species or polymorphisms in the same species,
karyotyping is not so reliable as DNA base sequence
comparisons, but is undoubtedly an important
adjunct. Electrophoretic karyotypes can serve as a
rapid, inexpensive and relatively easy first approach
for the evaluation of a group of physiologically similar
strains.
The general feature for ascosporogenous yeasts is
the presence of one to five bands of chromosomal
DNA larger than 1000 kb as in S. kluyveri (Fig. 2),
whereas in most Saccharomyces species, chromosomes smaller than 1000 kb are observed. Chromosomes of Saccharomyces sensu stricto species were
resolved into 12 to 16 bands in the range 200 kb to
2200 kb. None of the other species contains chromosomes smaller than 300kb. The patterns of Saccharomyces sensu stricto species are similar, and are
distinguishable from the other species at a glance. A
multivariate analysis of the polymorphisms in the
numbers and molecular weights of chromosomes has
revealed that the Saccharomyces sensu stricto strains
could be separated into four clusters that correspond
to the four species.
RAPD PCR
SACCHAROMYCS/lntroduction 1911
Figure 3 Size of ITS regions amplified from the type strains of Saccharomyces species. Each lane number corresponds to thatof
the strain in Figure 2.
Next Page
1912 SACCHAROMYCESllntroduction
Further Reading
Barnett JA (1992) The taxonomy of the genus Saccharomyces Meyen ex Reess: a short review for nontaxonomists. Yeast 8: 1-23.
Barnett JA, Payne RW and Yarrow D (1990) Yeasts: Characterization and Identification, 2nd edn. Cambridge:
Cambridge University Press.
Benitez T, Gasent-Ramirez JM, Castrejon F and Codon AC
(1996)Development of new strains for the food industry.
Biotechnol. Prog. 12: 149-163.
Evans IH (1996) Yeast Protocols. Methods in Molecular
Biology 52. Ottawa: Humana Press.
James SA, Cai J, Roberts IN and Collins MD (1997) A
phylogenetic analysis of the genus Saccharomyces based
on 18s rRNA gene sequences: description of Saccharomyces kunashirensis sp. nov. and Saccharomyces
martiniae sp. nov. International Journal of Systematic
Bacteriology 47: 453-460.
Kurtzman CP (1994) Molecular taxonomy of the yeasts.
Yeast 10: 1727-1740.
Kurtzman CP and Fell J W (1997) The Yeast - a Taxonomic
Study, 4th edn. Amsterdam: Elsevier.
Panchal CJ (1990) Yeast Strain Selection. New York: Marcel
Dekker.
Reed G and Nagodawithana T W (1991) Yeast Technology,
2nd edn. New York: Van Nostrand Reinhold.
Rose AH and Harrison JS (1987) The Yeast, 2nd edn. Vol.
1, Biology of Yeasts. London: Academic Press.
Rose AH and Harrison JS (1993) The Yeasts, 2nd edn. Vol.
5, Yeast Technology. London: Academic Press.
Russell I, Jones R and Stewart GG (1987) Yeast - the
primary industrial microorganism. In: Stewart GG,
Russell I, Klein RD and Hiebsch RR (eds) Biological
Research on Industrial Yeasts. Vol. 1 , p. 1. Boca Raton:
CRC Press.
Spencer JFT and Spencer D M (1990) Yeast Technology.
Berlin: Springer.
Spencer JFT and Spencer D M (1997) Yeast - in Natural
and Artificial Habitats. Berlin: Springer.
Vaughan-Martini A and Barcaccia S (1996) A recon-
THERMUS AQUATICUS
C K K Nair, Radiation Biology Division, Bhabha Atomic Research Centre, Mumbai, India
Copyright 0 1999 Academic Press
Site of isolation
Thermus aquaticus
T: brockianus
T filiformis
T: thermophilus
T: scotoductus
T: oshimai
21 40
THERMUS AQUATICUS
Nitrilotriacetic acid
Micronutrient solution
FeCI, solution
CaS04.2H20
MgS04.7H20
NaCl
KN03
NaN0,
Na2HP04
Dissolve in 1 I distilled water, adjust to pH 8.2 with NaOH.
0.1 g
0.5 ml
1.O ml
0.06 g
0.1 g
0.008 g
0.103g
0.689 g
0.1 11 g
Micronutrient solution
H2S0,, conc.
MnS04.H,O
ZnS04.7H20
H803
CuS04.5H20
Na2Mo04.2H20
CoCI2.6HPO
Dissolve in 1 I distilled water
0.5 ml
2.28 g
0.5 g
0.5 g
0.025 g
0.025 g
0.0459
FeCI, solution
FeCI,
Dissolve in 1 I distilled water
0.2905 g
microscope the organism appears as rods, large filaments and/or large spheres. As this organism is a nonspore-former, cultures with spores are discarded. Pure
cultures can be isolated by streaking on enrichment
plates containing the same medium solidified with 3%
agar. The plates are sealed with Saran Wraps and
incubated for 1-2 days at 70C to obtain yelloworange colonies. These colonies are re-streaked and
stock cultures are prepared as agar slants from the
isolated colonies of the second plate. For longer
storage the isolates are preserved by freeze-drying.
Biochemical Tests
Acid without gas is produced when T. aquaticus is
grown on rich media with glucose, fructose, mannose,
sucrose or maltose. Xylose is not utilized by the organism. T. aquaticus coagulates Brom Cresol Purple
(BCP)-containing milk with slight acid formation and
liquifies gelatin. Potassium nitrate is weakly reduced
to nitrite and formation of ammonia is weakly
positive.
Next Page
THERMUS AQUATICUS
2141
Regulation
In addition to hot springs, this bacterium has also
been found in hot water taps and other thermal niches.
Thus this organism may be considered as a predictor
for thermal pollution. There have been no reports of
illness due to T. aquaticus and no toxic material or
poison has so far been isolated from this organism.
See also: PCR-based Commercial Tests for Pathogens.
Further Reading
Bej AK, Mahbubani M H and Atlas R M (1991) Amplification of nucleic acids by polymerase chain reaction
(PCRj and other methods and their applications. Critical
Reviews in Biochemistry and Molecular Biology 26:
301-334.
Brock TD (1967) Life at high temperature. Science 197:
1012-101 9.
Brock TD and Freeze H (1969) Thermus aquaticus gen.
n. and sp. n, a non-sporulating extreme thermophile.
Journal of Bacteriology 98: 289-297.
da Costa MS, Duarte JC and Williams RAD (edsj (1989)
Microbiology of the Extreme Environments and Its
Potential for Biotechnology. London: Elsevier Applied
Sciences.
Madigan M T and Marrs BL (1997) Extremophiles. Scientific American April 66-71.
Moreira LM, da Costa MS and Correia IS (1997) Comparative genomic analysis of isolates belonging to the
six species of the genus Thermus using pulse field gel
electrophoresis and ribotyping. Archives of Microbiology 168: 92-101.
Saiki T, Kimura R and Arima K (1972) Isolation and characterization of extremely thermophilic bacteria from hot
springs. Agricultural and Biological Chemistry 36:
235 7-23 6 6.
Sato S, Hutchinson 111, CA and Harris JI (1997) A thermostable sequence specific endonuclease from Thermus
aquaticus. Proceedings of the National Academy of Sciences USA 74: 542-546.
Williams RAD and da Costa M S (1992) The Genus
Thermus and Related Microorganisms. In: Balows A,
Truper HG, Dworkin M, Harder W and Schleifer K H
(eds) The Prokaryotes, 2nd edn. P. 3745. New York:
Springer.
Williams RAD, Smith KE, Welch SG and Micallef J (1996)
Thermus oshimai sp. nov., isolated from hot springs in
UHT Treatments see Heat Treatment of Foods: Ultra-high Temperature (UHT) Treatments.
ULTRASONIC IMAGING
Non-destructive Methods to Detect Sterility of
Aseptic Packages
Laura Raaska and Tiina Mattila-Sandholm, VTT Biotechnology and Food Research, Finland
Copyright 0 1999 Academic Press
Introduction
The safety criteria for aseptic foods are very important
because or the long shelf life and unrestricted storage
conditions of these foods. Microorganisms in aseptically processed food cause quality problems either
by spoiling the product or by increasing the possible
health risk. Aseptic products must be absolutely free
of microorganisms, including their spores. When marketing ultra-high temperature (UHT) treated products, to ensure an acceptably low percentage of
unsterile units it is necessary to check an appropriate
number of packed samples for sterility from every lot.
A sampling rate of about 1% is generally recommended when samples are evaluated for their microbiological safety and sensory quality. However, the
system of destructive sterility testing by sampling currently in use by foodstuff producers does not guarantee consumer safety and causes large losses of
ready-to-use food. At the commissioning stage of a
new production line, tens of thousands of samples are
tested by destructive microbiological methods, which
are both uneconomical and a burden on the environment. Checking every single food container and its
product content in a non-destructive way is expected
to increase consumer safety and avoid losses of foodstuffs and packaging materials.
Traditionally, microbial quality control methods
have focused on assessing specific food-borne pathogens. A wide range of kits and instruments are now
commercially available for the detection of specific
pathogens such as Clostridium botulinum, Salmonella, Listeria and Escherichia coli. However, in
order to check the safety of commercial sterile prod-
ucts, methods that detect the growth of any microorganism are needed. To date, there are only two
commercial non-invasive methods on the market. The
Electester (TuomoHalonen Oy, Toijala, Finland)
assesses viscosity changes in the product by first oscillating the product and then measuring the pattern of
the subsequent damping of the induced motion in the
fluid. Tap Tone (Benthos Inc., North Falmouth, MA,
USA) uses an electric field to create a tone, by inducing
vibrations in the aluminium foil of the package; the
amplitude of the tone changes if, for example, gas is
produced in a package without a head space. These
indirect methods are often appropriate for detecting
a number of different microorganisms, but as microorganisms produce different effects, the methods must
be checked using a wide variety of microorganisms in
order to establish the extent of their applicability.
Increasing consumer demand has accentuated the
need for rapid, non-destructive on-line measurements
of food quality. The ideal method, in addition to being
non-destructive, should be nonspecific, to ensure that
all types of microbial growth are detected. Preferably
the method should measure factors that can be directly attributed to any organic growth in the product.
A method with high sensitivity means that the necessary incubation time can be significantly less than that
needed for standard microbial cultivation. Furthermore, in order to permit extensive testing the
method should be rapid. A non-destructive sterility
test method that shortens the incubation time, is more
reliable than the standard methods used today and
requires little labour input has great economic importance for companies producing aseptic food products.
Ultrasound methods
Ultrasound methods
Second harmonic 50 mm
Second harmonic 50 mm
Absorption 3 -1 2 MHz 25 mm
Shearwave 0 5 MHz
Shearwave 0 5 MHz
Velocity spike 22 mm
Velocity spike 22 mm
0
8 1 0 1 2
,
8
10
Figure 1 The sensitivity of different ultrasound methods to detect contamination. The shaded bars show the number undetected
out of 12 samples; open bars are false positives. The ultrasound method, frequency and transducer distance shown are listed at the
left of the graphs. (A) Inoculum level < 700 cfu ml- (B) Inoculum level < 10 cfu ml-.
frequencies and transducer distances. The measurements were clearly dependent on transducer distance and sound intensity. However, laser fluorescence
and shearwave could not distinguish between contaminated products and controls, and in the case of
velocity measurements, the number of undetected
samples was high both with low and high inoculum
levels. Repeatable and reliable ultrasound results were
also shown to be dependent on the spreading and
distribution of microbes in the package; shaking prior
to measurement was significant, especially in the case
of highly contaminated samples and more viscous
products like Nantua fish sauce.
The potential of second harmonic generation and
absorption was studied more thoroughly in an investigation using Tetrapak packages provided with windows, and water as a contact medium. The contact
ultrasound measurement system was a semiautomatic
system where the sample was manually changed (Fig.
2). The measurement vessel housed the transducers
for the second harmonic measurement in addition to
the ones used for the absorption measurement. An
optical switch indicated when the package was positioned correctly. Small air bubbles which accumulated on the ultrasound window were cleaned off
with brushes. Using this method, it was possible to
record both the absorption and the second harmonic
values at the same time. If only two windows were
used it was necessary to turn the package through
180. One package was measured at a time; the
change in absorption (1.1-5.6MHz) and the generation of second harmonics (1MHz -+2 MHz,
.
- 350r
Contact
medium
E
-
(bo)
Mat: PVC 20 mm
Bubble brush
Transducer
a
m
3.30 3 10
I
2.70
SIDE VIEW
Sample
2 50
2 30
Alignment
aroove
Optical switch
2 10
E col~
.
.
.
..
.
.
FRONT VIEW
L plantarum
9 101112131415
Controls
Figure 3 Detection ability of second harmonic (3 MHz) of Escherichia col/ (samples 1-5) and Lactobacillus plantarum (samples
6-1 0) contaminated UHT milk packages from controls (samples
11-1 5) after 24 h. The measurement values have been corrected
for the width of the package. The microbial levels were E. coli
6.9 log cfu ml-, L. planfarum 6.5 log cfu ml-.
Absorption
and width
Second
harmonic
3 MHz -+ 6 MHz) were measured; a powerful mathematical transform (partial least squares regression
analysis) was used to extract the characteristic features from the data vector of the sample; and the
characteristic vectors used for statistical inference
and the samples differing from the controls were
identified.
Absorption and second harmonic measurements
were used to detect contaminated UHT milk packages. Measurements were performed through the
windows without breaking the package. All the contaminants could be detected after 24 h of incubation.
During that time the microbial counts in UHT milk
varied between 10 colony forming units (cfu) per
millilitre and l o 6cfu ml-. The detection threshold for
second harmonic generation was 5% and for absorption 1.5%. The difference between ultrasound measurements of control and contaminated samples was
greatest in the case of E . coli and smallest in the case
of Pseudomonas fluorescens. Absorption appeared
to be a more stable but less sensitive measurement
technique than second harmonic generation.
Although second harmonic ( 3 MHz + 6 MHz) and
The results of using second harmonic and absorption methods to detect contaminated UHT milk and
Pursoup vegetable soup packages are presented in
Table 1 and Table 2. The packages were inoculated
with several important contaminants and changes in
ultrasound measurements compared to the controls
were followed for 4 days. During the first day the
measurements were performed 5-7 h after the inoculation, when the microbial counts were lower than
10 cfuml-*. From these results, absorption seems to
be the most promising ultrasound measurement technique in detecting contamination in UHT milk. The
best discrimination was obtained after 72 h of incubation when the microbial counts were lo5108cfuml-l. However, E. coli, L. plantarum and P.
fluorescens were detected 5-7 h after the inoculation.
Candida kefyr, Bacillus subtilis and Clostridium sporogenes could be detected after 24 h of incubation
owing to their slow growth rate. Second harmonic
generation seems to be slightly better than absorption
for detecting contamination in Pursoup vegetable
soup. During the first incubation day 80% of the
contaminated Pursoup vegetable soup packages
would be detected by second harmonic generation. In
the case of Nantua fish sauce, the second harmonic
could detect only 20-40% and absorption 10% of
the contaminated packages.
Variation between replicated measurements was
slight but between samples was significant (see Fig.
3 ) . The reliability of ultrasound measurements was
1 day
Escherichia coli
Lactobacillus plantarum
Pseudomonas fluorescens
Candida kefyr
Bacillus subtilis
Clostridium sporogenes
20
20
40
nd
nd
nd
20
20
40
40
40
100
40
50
40
40
40
100
nd
nd
nd
80
40
100
Probability (day)
30
40
50
70
Microorganism
1 day
Absorption
lncubation time
2 days 3 days 4 days
E. coli
L. plantarum
i? fluorescens
C. kefyr
5. subtilis
C. sporogenes
40
60
80
nd
nd
nd
80
40
80
100
60
100
90
100
80
60
80
100
nd
nd
nd
100
100
100
Probability (day)
60
80
90
100
nd, no data.
1 day
Escherichia coli
Lactobacillus plantarum
Pseudomonas fluorescens
Candida kefyr
Bacillus subtilis
Clostridium sporogenes
Probability (day)
nd
80
100
100
60
80
80
nd
80
80
40
100
100
80
nd
60
100
100
100
100
90
nd
80
100
100
80
80
90
Microorganism
1 day
Absorption
lncubation time
2 days 3 days 4 days
E. coli
L. plantarum
i? fluorescens
C. kefyr
B. subtilis
C. sporogenes
60
70
100
80
20
60
60
60
100
60
40
100
60
70
100
80
20
80
60
60
100
100
40
20
70
60
70
60
Probability (day)
nd, no data.
The calorimetric and volumetric methods were developed in the Netherlands at the Delft University of
Technology, in cooperation with the Unilever
Research Laboratorium. Metabolically active and
growing microorganisms consume energy and in turn
generate small amounts of heat. This phenomenon is
used in the calorimetric method which detects small
lmpedimetric Method
Time (min)
100000~
10000
(4
Frequency (kHz)
look
120
*OM
0
0
N
0
4 : ; ; : ; ; y ;
I
(6)
Frequency (kHz)
Conclusions
The marketing study demonstrated the need to
develop new non-invasive methods for detecting the
growth of microorganisms and the spoilage of products; although new methods have been investigated
and prototypes developed, none of these methods has
yet succeeded in meeting the three ideal criteria of
nonspecificity (detects growth of any microorganism),
high sensitivity (needs only a short incubation time)
Acknowledgements
Non-destructive sterility testing methods have been
investigated in an international European project
called Endtest Development of non-destructive sterility testing equipment for aseptic products. The
project involved research institutes as well as com-
Nonspecificity
Sensitivity
Rapidity
Ultrasonic imaging
Ultrasonic Doppler
Contact ultrasound
Smart temperature sensors
Impedance
Physical structures
Viscosity, physical structures
Physical structures
Temperature
Electrical impedance
++
++
++
+++
++
++
++
+++
++
++
++
+++
+
+++
+++
panies from the Netherlands (Delft University of Tech(1994)Methods for noninvasive sterility control in asepnology, Unilever Research Laboratorium, Laboratory
tically packaged foods. Trends in Food Science and Techof Celsis-Lumac), Finland (Process Flow Ltd, VTT
nology 5 : 379-383.
Biotechnology and Food ~
~ university
~ of Haeggstrom
~
~ E (1997)
~ Ultrasound
~ detection
h of microbe
, conHelsinki), Sweden (Tetra pak Research & Develtamination in premade food. Acta Polytechnica Scandinavica, Applied Physics Series 214: 115.
opment AB) and France (SFIM-ODs, Technogram,
Haus HA and Melcher JR (1989) Electromagnetic Fields
Danone, INRA, CRSA).
and EnerRy. P. 260. Prentice Hall: New -jersey.
.
See also: ATP Bioluminescence: Application in Dairy Javanaud C-i1988) Applications of ultrasound to food
systems. Ultrasonics 26: 117-123.
Industry. Heat Treatment of Foods: Ultra-high TemMargulies TS and Schwarz W H (1994) A multiphase conperature (UHT) Treatments. Packaging of Foods: Packtinuum theory for sound wave propagation through
aging of Solids and Liquids.
dilute suspensions of particles. Journal o f the Acoustic
Society of America 96: 319-331.
Meijer GC, Kerkvliet H M M and Toth FN (1994) NonFurther Reading
invasive detection of micro-organisms using smart temperature sensors. Sensors Actuators B Chemical 18: 276Ahvenainen R, Mattila T and Wirtanen G (1989) Ultra281.
sound penetration through different packaging materNihtianov SN (1996) Method for measuring the conials - a nondestructive method for quality control of
ductivity of fluids. Patent Application 96201096.3packaged UHT milk. Lebensm. Wissensch. Technol. 22:
2204, April 24 1996.
26 8-2 72.
Nihtianov SN and Meijer GC (1995) Non-invasive impeAhvenainen R, Wirtanen G and Manninen M (1989) Ultradimetric sterility testing of aseptically packed food prodsound imaging - a non-destructive method for moniucts. Proceedings o f the Anniversary Scientific
toring the microbiological quality of aseptically-packed
Conference: Fifty Years Technical University - Sofia,
milk products. Lebensm. Wissensch. Technol. 22: 382Fourth
Edition of the National Scientific Conference
386.
Electronic
Engineering, Sozopol 1995. Vol. 1, p. 52.
Ahvenainen R, Wirtanen G and Mattila-Sandholm T (1991)
Nihtianov
SN,
Meijer GCM, Kerkvliet H and Demeijer E
Ultrasound imaging - a nondestructive method for moni(1996) New methods for non-destructive sterility testing
toring changes caused by microbial enzymes in asepof aseptically packed food products. Proceedings of the
tically-packed milk and soft ice-cream base material.
1996 National Sensor Conference. 20-21 March 1996,
Lebensm. Wissensch. Technol. 24: 397-403.
Delft,
the Netherlands. P. 139.
Dubois M, Enguehard F and Bertrand L (1994) Analytical
one dimensional model to study the ultrasonic precursor Nihtianov SN, Kerkvliet H M M and Meijer GCM (1996)
Non-invasive sterility-testing device of aseptically
generated by a laser. Physical Review E 50: 1548-1551.
packed food products by simultaneous volume-temGastagnede B, Deschamps M, Mottay E and Mourad A
perature
monitoring. Fifth Edition of the National Sci(1994) Laser impact generation of ultrasound in comentific and Applied-Science Conference, Electronics ET
posite materials. Acta Acoustica 2: 83-93.
96, Sozopol, Bulgaria, 27-29 September 1996.
Gestrelius H (1994) Ultrasonic Doppler: a possible method
for noninvasive sterility control. Food Control 5: 103- Pless P, Futschik K and Schopf E (1994) Rapid detection
of salmonellae by means of a new impedance-splitting
105.
method. Journal of Food Protection 5715):369-376.
Gestrelius H (1996) Aseptic packaging of food - nondestructive sterility testing. Proceedings o f the Fourth Saito S (1993) Measurement of the acoustic nonlinearity
parameter in liquid media using focused ultrasound.
International Conference ASEPT - Food Safety 96, 4Journal of the Acoustic Society of America 93: 162-172.
6 June 1996, Lava], France. P. 321.
Gestrelius H, Hertz TG, Nuamu M, Persson H W and Lind- Wirtanen G, Ahvenainen R and Mattila-Sandholm T (1992)
Nondestructive detection of spoilage of asepticallystrom K (1993)A nondestructive ultrasound method for
packed milk products: effect of frequency and imaging
microbial quality control of aseptically packaged milk.
parameters on the sensitivity of ultrasound imaging.
Lebensm. Wissensch. Technol. 26: 334-339.
Gestrelius H, Mattila-Sandholm T and Ahvenainen R
Lebensm. Wissensch. Technol. 25: 126-132.
VAGOCOCCUS 2215
VAGOCOCCUS
Lucia Martins Teixeira and Maria da Gloria S Carvalho, Departamento de Microbiologia Medica, lnstituto de
Microbiologia, Universidade Federal do Rio de Janeiro, Brazil
Richard R Facklam, Streptococcus Laboratory, Respiratory Diseases Branch, Division of Bacterial and Mycotic
Diseases, Centers for Disease Control and Prevention, Atlanta, USA
Copyright 0 1999 Academic Press
Introduction
The genus Vagococcus was established as a separate
genus in 1989, to accommodate the motile cocci
resembling lactococci, which were earlier referred to
as motile lactic streptococci and were shown to be
diverse from all known lactococci. Results of 16s
rRNA sequencing studies demonstrated that such
strains formed a separate line of descent within the
lactic acid bacteria and represented a new species,
which was named V. fluvialis. A subsequent molecular
taxonomic investigation resulted in the description of
a second species, in 1990, named b! salmoninarum.
Although distinct, the genus Vagococcus has a close
phylogenetic relationship with the genera Enterococcus and Lactococcus, and some species are difficult
to differentiate solely on the basis of phenotypic characteristics. The significance of vagococci as agents of
infections and their presence in food products of
animal origin is still unclear. The scarcity of reports
may be due, at least in part, to their recent recognition
as a separate taxon.
221 6
VAGOCOCCUS
VAN
GAS
S
SC
S
PYR
LAP
NaCl
70C
45C
MOT
HEM
aln
alpln
aln
aln
aln
+
+
R
S
S
S
BE
-d
alpln
a
a
CY
aln
n
n
n
n
VAN, susceptibility to vancomycin (30 pg disc); GAS, production of gas from glucose in Lactobacillus Mann, Rogosa, Sharpe (MRS)
broth; PYR, production of pyrrolidonyl arylamidase; LAP, production of leucine aminopeptidase; BE, reaction on bile-aesculin medium;
NaCI, growth in broth containing 6.5% NaCI; MOT, motility: HEM, haemolysis on blood agar containing 5% sheep blood; a , ahaemolysis; p, p-haemolysis; n, no haemolysis; s, susceptible; R, resistant; -, 295% of strains with negative results; +, b95% of
strains with positive results; V, variable reactions (some strains positive, some negative).
astrainsare generally positive after long incubation (5 days or more).
bSome strains grow slowly at 45C.
"Some enterococcal strains are vancomycin-resistant but still show a small inhibition around the disc; other strains grow right up
to the disc and are vancomycin-resistant under the defined screening test criteria.
dGroupA streptococci are PYR-positive and all other streptococci are PYR-negative.
'Streptococcus bovis and S. equinus are bile-esculin-positive as well as 5-1 0% of the viridans streptococci.
'Alloiococcus strains grow anaerobically only under defined conditions.
the enterococcal genetic probe does not allow differentiation between the enterococci and the vagococci, it can also be used as a tool to separate the
vagococci from the lactococci, which are negative.
VAGOCOCCUS 2217
Table 2 Phenotypic characteristics used to differentiate between arginine-negative variants of physiological group II enterococcal
species, Enterococcus columbae and species of Vagococcus
Phenotypic characteristic
Species
MAN
SOR
ARG
ARA
SBL
RAF
TEL
MOT
PIG
SUC
E. faecalis
E. casseliflavus
E. gallinarum
E. columbae
V: fluvialis
!L salmoninarum
+a
+a
+a
+=
-
+
+
+
+
-
+
+
+
+
+
+
-a
+
+
+
PYU
MGP
+
+
+
v
+
+a
+
~
+
+
GLY
+
V
-a
-
+
-
~~~~
MAN, mannitol; SOR, sorbose; ARG, arginine; ARA, arabinose; SBL, sorbitol; RAF, raffinose; TEL, tellurite; MOT, motility; PIG,
pigment; SUC, sucrose: PYU, pyruvate; MGP, methyl-a-o-glucopyranoside; GLY, glycerol; - , 3 95% of strains with negative
results; +, 3 95% of strains with positive results; V, variable reactions (some strains positive, some negative).
"Occasional exceDtions occur.
2218 VAGOCOCCUS
VAGOCOCCUS 221 9
LAP and PYR Tests The LAP and PYR disc tests are
performed in the same manner, and the discs are
available from several commercial suppliers. The
strains to be tested are grown overnight on blood agar
plates. The discs are placed on the blood agar plate in
an area of little or no growth. The discs are inoculated
heavily; two or more loopfuls of inoculum are necessary for satisfactory results. The plates with the discs
are incubated at room temperature for 10 min, the
detection reagent is added, and the reactions are read
after 3 min. The development of a red colour is positive; no change in colour or a yellow colour is negative; and the development of a pink colour indicates
a weak positive reaction. The test should be discarded
after 10 min if still negative.
2220 VAGOCOCCUS
Further Reading
Carvalho MGS, Teixeira LM and Facklam RR (1998) Use
of tests for acidification of methyl-a-D-ghcopyranoside
and susceptibility to efrotomycin for differentiation of
strains of Enterococcus and some related genera. Journal
of Clinical Microbiology 36: 1584-1587.
Collins MD, Ash C, Farrow JAE, Wallbanks S and Williams
M (1989) 16s ribosomal ribonucleic acid sequence
analyses of lactococci and related taxa. Description of
Vagococcus fluvialis gen. nov., sp. nov. Journal of
Applied Bacteriology 67: 453-460.
Facklam RR and Elliott JA (1995) Identification, classification, and clinical relevance of catalase-negative,
Current Standards
The World Health Organization (WHO) Guidelines
for Drinking Water Quality recommend that all
100 ml water samples intended for drinking must not
contain Escherichia coli or thermotolerant coliforms.
Where water is treated it should not contain coliforms
on entry to the distribution system, and they should
not be detected in 95% of samples from a distribution
Methods of Analysis
Early methods developed for water analysis were
based on most probable number (MPN) or multiple
tube techniques using liquid culture media. There
was always the requirement for confirmation of any
positive tests and therefore first results were always
presumptive. Although relatively simple to perform,
such test procedures were time consuming and of long
duration, with up to four days required to obtain
confirmed results. In the UK, a chemically defined
medium, Minerals Modified Glutamate Medium, was
introduced in 1969. This is still used by some laboratories. The introduction of enzyme-specific chromogenic and fluorogenic substrates has made the MPN
test procedure popular again, and removed the need
for confirmations. Results can now be available in
18 hours (Table I).
Membrane filtration was introduced in the 1950s
lsolation medium
Confirmation
37C 48 h
USA
35C 20-22 h
USA
Enterococci (UK)
m-FC Medium
Slanetz and Bartley agar
44.5"C 24 h
37C 48 h
Clostridia
37C 48 h
UK and USA
UK
Confirmation of Isolates
Quality Assurance
Interpretation of Results
Other Indicators
A wide range of other microorganisms have been
described as useful indicators of faecal contamination.
Coliphages are bacterial viruses which are specific to
Escherichia coli and other coliforms. They can be
divided into two groups. The somatic bacteriophages
gain access to the cell through the cell wall and the F
specific bacteriophages attach to the F or sex pilus.
The latter have been described as useful indicators of
the presence of enteric viruses in water.
Bacteriophages of Bacteroides fragilis have also
been suggested as useful indicators, as have the bacteria themselves. Both are specific to the faeces of
humans and farm animals. Bifidobacterium spp. can
also be found in humans and some animals. Sorbitolfermenting strains have been specifically linked to
human faeces. Both groups of bacteria are strictly
anaerobic. Rhodococcus caprophilus is a Nocardialike actinomycete found in farm animals (cattle, sheep,
WATER QUALINASSESSMENT/Routine Techniques for Monitoring Bacterial and Viral Contaminants 2285
Enteric viruses, i.e. those inhabiting the gastrointestinal tract, may be divided into two groups
according to their effects on the gut lining. The enteroviruses cause little damage to the gut epithelium and
thus do not usually cause gastroenteritis. Although
they multiply in the gut and therefore may be pathogenic, in the majority of infections they do not migrate
to other tissues. This group includes poliovirus,
coxsackieviruses and echoviruses. They cause a
variety of symptoms, mainly in children. They are
shed into the sewage in large numbers and include
poliovirus vaccine strains, which will be present all
year round. The viral pathogens which do cause
gastroenteritis include the rotaviruses, small roundstructured viruses (SRSVs, Norwalk viruses) and
astroviruses. It is important to distinguish between
the enteroviruses, which is a taxonomic group, and
enteric viruses, which is a term describing the habitat
Next Page
2286 WATER QUALlTYASSESSMENT/RoutineTechniques for Monitoring Bacterial and Viral Contaminants
The detection of viruses in water indicates faecal pollution. If animal viruses, which may gain access to
water through soil run-off, are excluded, then it must
be inferred that the water is polluted with sewage,
since in the absence of virus multiplication in the
environment, faeces from an infected individual are
the only source of the virus. In this sense enteroviruses
act as another indicator of pollution. Viruses are more
resistant than many bacterial indicators and their
infectious dose is lower than that for most bacterial
infections. In the food context therefore, waterborne
XANTHOMONAS 2323
XANTHOMONAS
Arun Sharma Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India
Copyright 0 1999 Academic Press
Glucose
/-
Koeinase
Glucose-6-phosphate
Glucose-6-phosphate dehydrogenase
Y
6-Phosphogluconic acid
Dehydrase
V
Pyruvate
V
V
+ Glyceraldehyde 3-phosphate
Y
Glycolysis
Pyruvate
2324 XANTHOMONAS
Br
O
H
Br
OCH3
XANTHOMONAS 2325
react with some or all the strains of a pathovar. Therefore, strain identification has become a difficult task.
Development of probes based on more specific gene
sequences such as those of hrp genes may provide
a useful tool for the detection and identification of
phytopathogenic xanthomonads.
Xanthomonas campestris
The determination of the genus Xanthomonas and its
species is relatively easy, however, the characterization
of X . campestris pathovars poses problems. An unambiguous identification of the pathovars of X . campestris can be of great use in plant pathology. The X.
campestris pathovars that are defined by the host or
disease symptoms are difficult to identify by other
phenotypic characteristics. X . campestris group is the
largest of all and causes diseases in many plant species.
It is, therefore, classified into pathovars differentiated
by the host reaction. However, application of the
newer techniques of classification has been useful. A
relationship of nutritional properties, host specificity
2326 XANTHOMONAS
X. campestris
X. fragariae
Growth at 35C
Aesculin hydrolysis
Mucoid growth
Gelatin liquefaction
Milk proteolysis
H2Sfrom peptone
Urease
NaCl tolerance (%)
Acid production from
Arabinose
Glucose
Mannose
Cellobiose
+
+
+
+
+
+
-
+
+
+
2-5
0.5-1 .O
+
+
+
+
X. albilineans
X. axonopodis
X. ampelina
+
+
-
Phytopathogenic Potential of
Xanthomonas
Among the bacterial diseases of plants, the most widespread and destructive losses are caused by the Gram-
XANTHOMONAS 2327
Plant
Disease
Causative agent
Fruithegetable
Name of disease
Causative agent
Cotton
Rice
Cereals
Walnut
Soybean
Sugarcane
Leaf spot
Leaf blight
Bacterial blight
Bacterial blight
Bacterial pustule
Gumming disease
Lima beans
Tomato
Pepper
Cabbage
Citrus
Bacterial blight
Bacterial spot
Bacterial spot
Black rot
Canker
by Xanthomonas campestris
Pre-harvest Spoilage
Xanthomonads are the cause of a number of preharvest diseases of fruits and vegetables. They cause
blights, spots, cankers and rots of different fruits and
vegetables (Table 3).
Lima bean pods can be spoiled by the common
blight caused by X.C. pv. phaseoli. Bacterial spots of
tomato and pepper caused by X.C. pv. tomato and
X.C. pv. vesicatoria reduce quality and marketability
of these important vegetables. One of the most feared
diseases of citrus fruits, citrus canker, is caused by
X.C. pv. citri. The commodity loses its aesthetic
appeal, quality and marketability, thereby causing
severe economic losses.
Post-harvest Spoilage
Next Page
2328 XANTHOMONAS
d...;
HO
M 3 Na, K, /&a
Figure 4
Table 4
Product
Function
Ice-cream
Sauces and gravies
Dressings
Non-alcoholic beverages
Cake mixes and batters
Relishes
Processedcheese
Milk-based desserts
Syrups and toppings
Noodles
Spring roll pastry
Stabilizer
Thickener
Stabilizing and suspending agent
Stabilizer
Suspending agent
Thickener
Stabilizer
Thickener
Thickener
Stabilizer
Stabilizer
Introduction
History
The practice of yeast husbandry can be dated to the
Neolithic, i.e. long before scientific knowledge about
microorganisms was available. More authentic evidence dates from 4-5 millennium BC when the arts
of leavening, brewing and wine-making were well
known. The excavation of Thebes in Egypt has
revealed models of baking and brewing dating from
the 11th dynasty (about 2000 BC).
The use of yeasts therapeutically is revealed in the
Ebes Papyrus, one of the earliest known medical documents, dating from the 16th century BC. Hippocrates
(4-5th century BC), the well-known Greek physician,
also used yeasts therapeutically.
The first yeasts used for baking were obtained from
the mashes produced in the manufacture of beer. The
first compressed yeasts used for baking and brewing
were made in England in about 1792, and by 1800
they were available throughout northern Europe. The
large-scale commercial production of bread in the US
was facilitated by the introduction of an improved
strain of compressed yeast in 1868, by Charles
Fleischmann. The vigorous research and development
Saccharomyces cerevisiae
The genus Saccharomyces (translation sugar fungus)
derives its name from its common occurrence in
sugary substrates such as nectar and fruits. Strains of
S. cerevisiae have been isolated from diverse sources,
including breweries, wine, berries, cheese, pear juice
and must, honey, eucalyptus leaves, kefir, Drosophila,
soil and human skin, sputum and leg ulcers. S. cerevisiae has around 87 synonyms worldwide.
Morphology
Sources
Preservation of Cultures
Growth Requirements
S. cerevisiae is a heterotroph, i.e. it requires preformed
organic compounds for growth. It is also a mesophile,
growing best in the temperature range 25-40C. In
common with other living organisms, bakers' yeast
has basic nutritional requirements for carbon and
nitrogen sources, minerals and vitamins.
Carbon
Range
Average
Water
Sucrose
Glucose
Fructose
Other reducing substances
Other carbohydrates
Ash
Nitrogenous compounds
Non-nitrogenous acids
Waxes, sterols and phospholipids
Vitamins
17-25
30-40
20
4-9
5-12
1-5
2-5
7-15
2-6
2-8
0.1-1
Trace
35
7
9
3
4
12
4.5
5
0.4
Trace
many countries is subject to excise. Alternative substrates for the production of bakers' yeast have therefore had to be considered. Starchy substrates, derived
from low-grade grains and tubers, are the logical
alternative to molasses, but suitable manufacturing
processes need to be developed. Sugar-cane juice and
sugar-beet extract can also be used for the production
of bakers' yeast, if the process is economically viable.
Nitrogen
S. cerevisiae can utilize inorganic nitrogenous compounds such as ammonium sulphate, ammonium
chloride or even ammonia. Urea can be used to
provide Nz in the commercial production of yeasts.
Minerals
The major minerals required for growth by S. cerevisiae are phosphorus (an important component of
nucleic acids), potassium, calcium, sodium, magnesium and sulphur. Iron, zinc, copper, manganese
and cobalt are required as trace elements. These
requirements are largely met by the molasses, with
the exceptions of phosphorus and magnesium.
Phosphorus is supplied in the commercial production of yeasts as phosphoric acid or as phosphate
of sodium, potassium or ammonium. Magnesium is
supplied as magnesium sulphate in the growth
medium.
Vitamins
Value pH
Diluted
molasses
Filter
Air
Water removal
Extruder
Dryer
Cold storage
Packaging
vitamins is, however, necessary. With suitable supplements, these raw materials are well-suited for the
production of bakers' yeast, although economic considerations may dictate otherwise.
0 n0
00
0 0 0
0 0
366 cm ................
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
Cultivation
D
7
E,
W
W
m
17 cm
The addition of thiazole and pyrimidine to the cultivation medium has been shown to cause bakers
yeast to synthesize high levels of thiamin (around
600 pg g-).
The irradiation of bakers yeast with ultraviolet
light has been shown to convert ergosterol to calciferol (vitamin D2),with a vitamin potency reaching
as much as 180 000 USP units per gram of yeast. Such
strains will be useful for the fortification of food, feed
and pharmaceuticals.
Future Developments
Yeast has come to occupy a unique place in science
and technology: being a unicellular microorganism
with a short life span, it is readily amenable to cultivation and to manipulation to reflect process needs.
It is also amenable to traditional and modern methods
of genetic engineering, using its natural recombination
processes as well as in vitro techniques. Yeasts are
eukaryotes and their biochemistry has much in
common with that of higher organisms, including
glycosylation and cell sorting. Yeasts are therefore
poised to be major players in biotechnology in the
future.
See also: Fermentation (Industrial): Basic Considerations; Media for Industrial Fermentations. Genetic
Engineering: Modification of Yeast and Moulds.
Saccharomyces: Saccharomyces cerevisiae; Saccharomyces carlsbergensis (Brewers Yeast). Single Cell
Protein: Yeasts and Bacteria. Wines: Microbiology of
Wine-making.
Further Reading
Chapman JW (1991) Trends in Food Science and Technology. P. 176. Elsevier Sci. Pub. Ltd (UK).
Collar C (1996) Food Sci. Technol. Int. 2 ( 6 ) :349-367.
Doran PM (1995) Bioprocess Engineering Principles.
London: Academic Press.
Edelmann K, Stelwagen P and Oura E (1980) In: Stewart G
and Russell I (eds) Current Develop. Yeast Research. P.
51. Toronto: Pergamen Press.
Oura E, Soumalainen H and Viskari R (1982) In: Rose AH
(ed) Economic Microbiology. P. 87. New York: Academic Press.
Peppler HJ (1979) In: Peppler HJ and Perlman D (eds)
Microbial Technology, 2nd edn., vol 1. I? 157. New
York: Academic Press Inc.
Reed G (1982)In: Reed G (ed)Prescott & Dunns Industrial
Microbiology, 4th edn. P. 593. Westport: AVI Publishing.
Reed G and Peppler HJ (1973) Yeast Technology. Westpor:
AVI Publishing.
Rose AH and Harrison JS (eds) (1993) The Yeast, 2nd edn.,
vol 5. Yeast Technology. London: Academic Press.
Sat0 T (1966) Bakers Yeast. Tokyo: Korin-Shoin Pub.
Trivedi NB and Jacobson G (1986) In: Adams M R (ed)
Progress in Industrial Microbiology. I? 45. Amsterdam:
Elsevier.
White J (1954) Yeast Technology. London: Chapman &
Hall.
ZYGOSACCHAROMYCES 2359
ZYGOSACCHAROMYCES
John P Erickson and Denise N McKenna Bestfoods Technical Center, Somerset, New Jersey, USA
Copyright 0 1999 Academic Press
Z. bailii
Z. rouxii
Z. bisporus
Glucose fermentation
Positive
Positive
Sucrose fermentation
Variable
(slow)
Variable
Positive
Positive
(slow)
Variable
Negative
Variable
Negative
Negative
Positive
< 0.80
< 0.80
Growth at 37C
Growth in presence of
1% acetic acid
Water activity (a,)
tolerance
0.80-0.85
2360 ZYGOSACCHAROMYCES
ZYGOSACCHAROMYCES 2361
Resistance properties
33%
31000 p.p.m.
31000 p.p.m.
3500 p . p m
2 10-1 5%
<IO%
2 60%
12.0
3 0.80-0.85
3 8-37C
3 Facultative (aerobic-stimulatory)
2362 ZYGOSACCHAROMYCES
Table 3 Food and Drug Administration yeast fermentation spoilage recalls in dressings and related acidified processed
foods (1978-1 996)
Year
Product
1978
1981
1984
1985
1986
1987
1988
1990
Imitation mayonnaise
Mayonnaise (single serving pouch)
Low-calorie Roquefort dressing
Homestyle salad dressing, real mayonnaise
Real mayonnaise
Carbonated beverages (soda and fruit concentrate)
Ketchup
Reduced-calorie mayonnaise, fat-free French
dressing
Light mayonnaise
Lite Caesar dressing, lite creamy Parmesan dressing,
olive oil vinaigrette dressing
Salad dressing, tartar sauce, coleslaw dressing,
burger tartar sauce, thousand island dressing,
Parmesan pepper dressing, lite Parmesan pepper
dressing
White salad dressing
Salad dressing
1991
1992
1993
1995
1996
ZYGOSACCHAROMYCES 2363
product and environmental sample testing, but accurate and concrete information gathering is highly
suspect when the investigation focuses on reconstructing and interpreting events that happened weeks
ago. However, trend analysis of past spoilage incidents suggests that certain commonalties exist among
diverse Zygosaccharomyces contamination failures.
They include undetected introduction of the offending
Z. bailii or Z. rouxii strain into the plant environment
from a low-level heterogeneous contaminated ingredient lot. This is followed by yeast build-ups inside
key processing equipment because of inadequate or
poorly executed sanitation procedures. In tandem,
routine quality assurance/quality control (QA/QC)
monitoring protocols missed or overlooked contamination risks. Eventually, finished product cross
contamination occurred during production runs, and
QA/QC standard operating procedures (SOPS)lacked
appropriate detection sensitivity, discrimination abilities and sampling discipline/focus to discover the
problem. These shortcomings and deficiencies are
compounded in product formulations which are
excessively sensitive to yeast growth. Certain fruit
beverages can be spoiled by Z. bailii contamination
as low as one viable cell in 3 10 1 of finished product.
No sanitation or microbiological QA/QC programme
can cope with this degree of risk. The only viable
alternatives would be reformulation to increase stability and/or application of high-lethality thermalprocessing parameters.
- Q N Q C Microbiology
The detection and enumeration of sugar- and salttolerant yeast ( Z . rouxiij rely upon high solute concentrations in plating media and enrichment broths.
Typically, 40-60% glucose is added to the basal
medium to lower a , and establish a high osmotic
pressure environment, The most popular basal plating
medium is unacidified total plate count agar, which
is often supplemented with antibiotics that obviate
bacterial growth. Incubation conditions and length
are identical to preservative-resistant yeast. One controversial aspect is whether plating diluent must
contain 40-60% glucose in order to prevent osmotic
shock (transfer from low to high a , environment) that
dramatically decreases yeast recovery rates. Recent
observations suggest that 30C is the best incubation
temperature for yeast detection. Faster growth rates
and larger surface colonies occurred at 30C vs 25C
incubation for 3-5 days.
It is also widely accepted that all yeast and mould
plating assays should employ surface plating techniques which simplify counting procedures, improve
discrimination between food particles and yeast colonies, and enhance recovery rates due to high oxygen
tension. Surface plating effectiveness is further optimized when the sample aliquot is analysed by membrane filtration methods (for example, hydrophobic
grid membrane filtration j. Membrane filtration physically separates viable yeast cells from food and beverage ingredients that may inhibit or slow yeast
growth. The filtration step is superior to manual
spreading and streaking regarding depositing and distributing individual yeast cells over the entire agar
surface, which increases enumeration accuracy and
improves analytical reliability and simplicity. Recommended preservative-resistant and sugar-tolerant
Zygosaccharomyces microbiological Q C plating and
enrichment media are summarized in Table 4.
Several media were developed for the selective detection and quantification of preservative-resistant and
sugadsalt-tolerant yeast in susceptible foods and beverages. As regards the former yeast group, standard
non-differential yeast and mould plating media (malt
extract or potato dextrose agars) were supplemented
with 20.5% glacial acetic acid and/or 0.05% sodium
benzoate. Recommended incubation times ranged
from 5 to 14 days. Common incubation conditions
were 20-25"C, aerobic atmosphere and acidifying
Zygosaccharomyces Identification
media to 4.0-4.5 p H range to ensure proper selectivity. The addition of 0.5% glacial acetic acid was As discussed earlier, Zygosaccharomyces colonies on
non-selective and semi-selective media are morusually sufficient to produce a final p H of 4.0-4.5.
phologically
similar to many common yeasts, and
Specialized yeast enrichment broths were co-develtraditional
biochemical
and physiological tests used
oped to increase recovery sensitivity below the typical
to
identify
Z.
bailii
and
Z . rouxii do not lend themb 10 per gram or millilitre detection threshold of direct
microbiological plating methods. Up to 1000-fold selves to routine microbiological Q C applications.
sensitivity increases were reported. The enrichment Yeast identification kits have been available for over
10 years. However, they have limited Q C benefits
broths operate on three principles:
Next Page
2364 ZYGOSACCHAROMYCES
Table 4
Recommended enumeration and recovery media for preservative-resistant and sugarhalt-tolerant Zygosaccharomyces
Medium
Preparation
lncubation
timeltempera ture
Special comments
100 g Glucose
monohydrate
5 g Tryptone
5 g Yeast extract
15 g Agar
5 ml Glacial acetic acid
5 days
25-30C
30 g Sabouraud's
dextrose broth
30 g Fructose
25 g Sodium chloride
15 g Agar
5 g Tryptone
2.5 g yeast extract
0.1 g Trypan blue dye
(optional)
5 ml Glacial acetic acid
1 ml Potassium sorbate
10% solution
3-5 days
30C
Dichloran-18% glycerol
agar (DGl8)
Commercially available
As directed by
manufacturer
5 days
25C
Malt-yeast extractdo%
glucose agar (MY50G)
500 g Glucose
10 g Malt extract
10 g Agar
2.5 g Yeast extract
5 days
25C
200 g Glucose
100 g Fructose
23 g Plate count agar
0.1 g Trypan blue dye
(optional)
20 ml Sterile antibiotic
solution
3 days
30C
1. Used with
hydrophobic
membrane filtration
method
2. Leverages
fructophily response
of Z. rouxii to speed up
growth rate
~~
aModified from Erickson JP (1993) Hydrophobic membrane filtration method for the selective recovery and differentiation of
Zygosaccharomyces bailii in acidified ingredients. J. Food Prot. 56: 234-238.
ing Z.bailii and Z.rouxii. Three technologies mentioned were random amplified polymorphic DNA
(RAPD), RAPD-polymerase chain reaction, and
microsatellite polymerase chain reaction assays. All
have been described as extremely precise and faster
than traditional cultural identification methods.
Whether there is enough industry demand and volume
The genera listed here are those associated with food, agricultural products and environments in which food is
prepared or handled.
Abiotrophia
Acinetobacter
Actinobacillus
Actinomyces
Aerococcus
Aeromonas
Agrobacterium
Alcaligenes
Alloiococcus
Anaerobiospirillum
Arcanobacterium
Arcobacter
Arthrobacter
Aureobacterium
Bacillus
Bacteroides
Bergeyella
Bifidobacterium
Blastoschizomyces
Bordetella
Branhamella
Brevibacillus
Brevibacterium
Brevundimonas
Brochothrix
Brucella
Budvicia
Burkholderia
Buttiauxella
Campylobacter
Candida
Capnocytophaga
Cardiobacterium
Carnobacterium
CDC
Cedecea
Cellulomonas
Chromobacterium
Chryseobacterium
Chryseomonas
Citrobacter
Clostridium
Comamonas
Corynebacterium
Cryptococcus
Debaryomyces
Dermabacter
Dermacoccus
Dietzia
Ed wardsiella
Eikenella
Empedobacter
Enterobacter
Enterococcus
Erwinia
Erysipelothrix
Escherichia
Eubacterium
Ewingella
Flavimonas
Flavobacterium
Fusobacterium
Gardnerella
Gemella
Geotrichum
Gordona
Haemophilus
Hafnia
Hansenula
Helicobacter
King ella
Klebsiella
Kloeckera
Kluyvera
Kocuria
Kytococcus
Lactobacillus
Lactococcus
Leclercia
Leptotrichia
Leuconostoc
Listeria
Malassezia
Methylobacterium
Microbacterium
Micrococcus
Mobiluncus
Moellerella
Moraxella
Morganella
Myroides
Neisseria
Nocardia
Ochrobactrum
Oerskovia
Oligella
Paenibacillus
Pantoea
Pasteurella
Pediococcus
Peptococcus
Peptostreptococcus
Photobacterium
Pichia
Plesiomonas
Porphyromonas
Prevotela
Propionibacterium
Proteus
Prototheca
Providencia
Pseudomonas
Psychrobacter
Rahnella
Rals tonia
Rhodococcus
Rhodotorula
Rothia
Saccharomyces
Salmonella
Serratia
Shewanella
Shigella
Sphingobacterium
Sphingomonas
Sporobolomyces
Staphylococcus
Stenotrophomonas
Stomatococcus
Streptococcus
Suttonella
Tatumella
Tetragenococcus
Trichosporon
Turicella
Veillonella
Vibrio
Weeksella
Weissella
Xanthomonas
Yarrowia
Yersinia
Yokenella
Zygosaccharomyces
The suppliers below are mentioned in the text as main sources of specialist equipment, culture media or diagnostic
materials. This list is not intended to be comprehensive.
3 M Microbiology Products
3M Center
Building 260-6B-01
St Paul
MN 55144-1 000
USA
ABC Research Corporation
3437 SW 24th Avenue
Gainesville
FL 32607
USA
Adgen Ltd
Nellies Gate
Auchincruive
Ayr KA6 5HW
UK
Agi-Diagnostics Associates
Cinnaminson
New Jersey
USA
ANI Biotech OY
Temppelikatu 3-5, 00100
Helsinki
Finland
Applied Biosystems
The Perkin-Elmer Corporation
12855 Flushing Meadow Drive
St Louis
MO 63131 1824
USA
Celsis-Lumac Ltd
Cambridge Science Park
Milton Road
Cambridge
CB4 4FX
UK
bioMerieux
Chemin de I'Orme
69280 Marcy L'Etoile
France
bioMerieux (UK)
Grafton House
Grafton Way
Basingsto ke
Hants RG22 6HY
UK
Chemunex Corporation
St John's Innovation Centre
Cowley Road
Cambridge
CB4 4WS
UK
Bioscience International
11607 Mcgruder Lane
RockviI le
MD 20852 4365
USA
Biosynth AG
PO Box 125
9422 Staad
Switzerland
Biotecon
Hermannswerder haus 17
14473 Potsdam
Germany
Biotrace
666 Plainsboro Road
Suite 1116
Plainsboro
NJ 08536
USA
Celsis
2948 Old Britain Circle
Chattanooga
TN 37421
USA
Celsis International plc
Cambridge Science Park
Milton Road
Cambridge
CB4 4FX
UK
diAgnostix, Inc
1238 Anthony Road
Burlington
NC 27215
USA
DIFCO
PO Box 331058
Detroit
MI 48232
USA
Diffchamb (UK)
1 Unit 12 Block 2/3
Old Mill Trading Estate
Mansfield Woodhouse
Nottingham NG19 9BG
UK
Diffchamb SA
8 Rue St Jean de Dieu
69007 Lyons
France
Digen Ltd
65 High Street
Wheatley
Oxford OX33 1UL
UK
DiverseyLever
Weston Favell Centre
Northampton
NN3 8PD
UK
Diversy Ltd
Technical Lane
Greenhill Lane
Riddings
DE55 4BA
UK
DuPonVQualicon
E35711001A
Rouote 141 & Henry Clay Road
PO Box 80357
Wilmington
DE 19880 0357
USA
Dynal
PO Box 158 Skoyen
0212 Oslo
Norway
Dynal (USA)
5 Delaware Drive
Lake Success
NY 11042
USA
Ecolab Ltd
David Murray John Building
Swindon
Wiltshire
SNl 1NH
UK
Envirotrace (BioProbe)
675 Potomac River Road
McLean
VA 22100
USA
Lab M Ltd
Topley House
52 Wash Lane
Bury
Lancashire
BL9 6AU
UK
Minitek-BBL
BD Microbiology Systems
7 Loveton Circle
Sparks
MD 21152
USA
M. 1. Biol
BioPharma Technology Ltd
BioPharma House
Winnall Valley Road
Winchester SO23 OLD
UK
M-Tech Diagnostics
49 Barley Road
Thelwall
Warrington
Cheshire WA4 2EZ
UK
Pharmacia Biotech
800 Centennial Avenue
PO Box 1327
Piscataway
NJ 08855 1327
USA
Prolab Diagnostics
Unit 7 Westwood Court
Clayhill Industrial Estate
Neston
Cheshire L64 3UJ
UK
Neogen Corporation
620 Lesher Place
Lansing
MI 48912
USA
Radiometer Ltd
Manor Court
Manor Royal
Crawley
West Sussex
RHlO 2PY
UK
R-Biopharm GmbH
Dolivostr 10
D-64293
Darmstadt
Germany
Oxoid, Inc
21 7 Colonnade Road
Nepean
Ontario
K2E 7K3
Canada
Remel
12076 Santa Fe Drive
Lenexa
KS 66215
USA
Oxyrase Inc
PO Box 1345
Mansfield
OH 44901
USA
SciLog, Inc
14 Ellis Potter Ct
Madison
WI 5371 1-2478
USA
Tecra Diagnostics
28 Barcoo Street
PO Box 20
Roseville
NSW
Australia
Vicam
29 Mystic Avenue
Somerville
MA 02145
USA
Wescor, Inc
1220 E
1220 N
Logan
UT 84321
USA
1. Contents Lists
Your first point of reference will probably be the contents list. The complete contents list appearing in each
volume will provide you with both the volume number and the page number of the entry. On the opening
page of an entry a contents list is provided so that the full details of the articles within the entry are immediately
available.
Alternatively you may choose to browse through a volume using the alphabetical order of the entries as
your guide. To assist you in identifying your location within the Encyclopedia a running headline indicates
the current entry and the current article within that entry.
You will find dummy entries where obvious synonyms exist for entries or where we have grouped together
related topics. Dummy entries appear in both the contents list and the body of the text. For example, a dummy
entry appears for Butter which directs you to Milk and Milk Products: Microbiology of Cream and Butter,
where the material is located.
Example
If you were attempting to locate material on Dairy Products via the contents list.
DAIRY PRODUCTS see BRUCELLA: Problems with Dairy Products; CHEESE: In the Market Place; Microbiology of
Cheese-making and Maturation; Mould-ripened Varieties; Role of Specific Groups of Bacteria; Microflora of Whitebrined Cheeses; FERMENTED MILKS: Yoghurt; Products from Northern Europe; Products of Eastern Europe and
Asia; PROBIOTIC BACTERIA: Detection and Estimation in Fermented and Non-fermented Dairy Products
At the appropriate location in the contents list, the page numbers for articles under Brucella, etc. are given.
If you were trying to locate the material by browsing through the text and you looked up Dairy Products then
the following information would be provided.
DAIRY PRODUCTS see BRUCELLA: Problems with Dairy Products; CHEESE: In the Market Place; Microbiology of Cheese-making and Maturation; Mould-ripened Varieties; Role of Specific Groups of Bacteria;
Microflora of White-brined Cheeses; FERMENTED MILKS: Yoghurt; Products from Northern Europe; Products
of Eastern Europe and Asia; PROBIOTIC BACTERIA: Detection and Estimation in Fermented and Nonfermented Dairv Products.
Alternatively, if you were looking up Brucella the following information would be provided.
BRUCELLA
Contents
Characteristics
Problems with Dairy Products
2. Cross References
All of the articles in the Encyclopedia have an extensive list of cross references which appear a t the end of
each article, e.g.:
ATP BlOLUMlNESCENCElApplication in Dairy Industry.
See also: Acetobacter. ATP Bioluminescence: Application in Meat Industry; Application in Hygiene
Monitoring; Application in Beverage Microbiology. Bacteriophage-based Techniques for Detection of
Food-borne Pathogens. Biophysical Techniques for Enhancing Microbiological Analysis: Future
Developments. Electrical Techniques: Food Spoilage Flora and Total Viable Count (TVC). Immunomagnetic Particle-based Techniques: Overview. Rapid Methods for Food Hygiene Inspection. Total
Viable Counts: Pour Plate Technique: Spread Plate Technique: Specific Techniques; MPN; Metabolic
Activity Tests; Microscopy. Ultrasonic Imaging: Non-destructive Methods to Detect Sterility of Aseptic
Packages. Ultrasonic Standing Waves.
3. Index
The index will provide you with the volume number and page number of where the material is to be located,
and the index entries differentiate between material that is a whole article, is part of a n article or is data
presented in a table. O n the opening page of the index, detailed notes are provided.
4. Colour Plates
The colour figures for each volume have been grouped together in a plate section. The location of this section
is cited both in the contents list and before the See also list of the pertinent articles.
5. Contributors
A full list of contributors appears at the beginning of each volume.
CONTRIBUTORS
Lahsen Ababouch
Department of Food Microbiology and Quality Control
lnstitut Agronomique et Veterinaire Hassan II
Rabat
Morocco
D Abramson
Agriculture & Agri-Food Canada
Cereal Research Centre
195 Dafoe Road
Winnipeg
Manitoba
R3T 2M9
Canada
Peter Ahnert
Department of Biochemistry
Ohio State University
Columbus
OH 4321 0
USA
Ann M Adams
Seafood Products Research Center
US Food and Drug Administration
PO Box 3012
22201 23rdDrive SE
Bothell
WA 98041-301 2
USA
Martin R Adams
School of Biological Sciences
University of Surrey
Guildford
GU2 5XH
UK
G E Age
PO Box 553
Wageningen
The Netherlands
M Ahmed
Food Control Laboratory
PO Box 7463
Dubai
United Arab Emirates
William R Aimutis
Land 0' Lakes Inc.
PO Box 674101
St Paul
Minnesota
55164-01 01
USA
J H AI-Jedah
Central Laboratories
Ministry of Public Health
Qatar
Cameron Alexander
Macromolecular Science Department
Institute of Food Research,
Reading Laboratory
Earley Gate
Whiteknights Road
Reading
RG6 6BZ
UK
Marcos Alguacil
Departmento de Genetica
Facultad de Ciencias, Universidad de Malaga
Spain
xvi
Contributors
M Z Ali
Central Laboratories
Ministry of Public Health
Qatar
M D Alur
Food Technology Division
Bhabha Atomic Research Centre
Mumbai 400085
India
R Miguel Amaguatia
US Food and Drug Administration
Washington, DC
USA
Vilma Moratade de Ambrosini
Centro de Referencia para Lactobacilos and Universidad
Nacional de Tucuman
Casilla de Correo 21 1
(4000)-Tuc uman
Argentina
Wallace H Andrews
US Food and Drug Administration
Washington, DC 20204
USA
Dilip K Arora
Department of Botany
Banaras Hindu University
Varanasi 221 005
India
B Austin
Department of Biological Sciences
Heriot-Watt University
Riccarton
Edinburgh EH14 4AS
Scotland, UK
Aslan Azizi
Iranian Agricultural Engineering Research Institute
Agricultural Research Organization
Evin Tehran
Iran
S De Baets
Laboratory of Industrial Microbiology and Biocatalysis
Department of Biochemical and Microbial Technology
Faculty of Agricultural and Applied Biological Sciences
University of Gent
Coupure links 653
B-9000
Gent
Belgium
Les Baillie
Biomedical Sciences
DERA
CBD Porton Down
Salisbury
W i Its hire
UK
Gustavo V Barbosa-Canovas
Biological Systems Engineering
Washington State University
Pullman
Washington 99164-6120
USA
J Baranyi
Institute for Food Research
Reading
UK
Eduardo Barzana
Departamento de Alimentos y Biotecnologia
Facuitad de Quimica
Universidad Nacional Autonoma de MBxico
Mexico City 0451 0
Mexico
Carl A Batt
Department of Food Science
Cornell University
lthaca
NY 14853
USA
Derrick A Bautista
Saskatchewan Food Product Innovation Program
Department of Applied Microbiology and Food Science
University of Saskatchewan
Canada
S H Beattie
Hannah Research Institute
Ayr KA6 5HL
UK
H Beck
Department for Health Service
South Bavaria
Veterinarstrasse 2
85764 Oberschleissheim
Germany
Reginald Bennett
FDA
Center for Food Safety and Applied Nutrition
Washington, DC
USA
Contributors
Marjon H J Bennik
Agrotechnological Research Institution (ATO-DLO)
Bornsesteeg 59
6709 PD
Wagen i ngen
The Netherlands
Merlin S Bergdoll (dec)
Food Research Institute
University of Wisconsin-Madison
Madison, WI
USA
R G Berger
Food Chemistry
University of Hannover
Germany
K Berghof
BioteCon Gesellschaft fur Biotechnologische
Entwicklung und Consulting
Hermannswerder Haus 17
14473 Potsdam
Germany
P A Bertram-Drogatz
Mediport VC Management GmbH
Wiesenweg 10
12247 Berlin
Germany
Gail D Betts
Campden and Chorleywood Food Research Association
Chipping Campden
Gloucestershire
GL55 6LD
UK
R R Beumer
Wageningen Agricultural University
Laboratory of Food Microbiology
Bomenweg 2
NL 6703 HD Wageningen
The Netherlands
Rijkelt R Beumer
Wageningen University and Research Centre
Department of Food Technology and Nutritional Sciences
Bomenweg 2
NL 6703 HD Wageningen
The Netherlands
Saumya Bhaduri
Microbial Food Safety Research Unit
Eastern Regional Research Center
Agricultural Research Service
US Department of Agriculture
600 East Mermaid Lane
Wyndmoor
PA 19038
USA
Deepak Bhatnagar
Southern Regional Research Center
Agricultural Research Service
US Department of Agriculture
LA
USA
J R Bickert
Halosource Corporation
First Avenue South
Seattle
WA 98104
USA
Hanno Biebl
GBF - National Research Centre for Biotechnology
Braunschweig
Germany
Clive de W Blackburn
Microbiology Unit
Unilever Research Colworth
Colworth House
Sharnbrook
Bedford
UK
I S Blair
Food Studies Research Unit
University of Ulster at Jordanstown
Shore Road
Newtownabbey
Go. Antrim
Northern Ireland
BT37 9QB
G Blank
Department of Food Science
University of Manitoba
Winnipeg
MB
Canada
Hans P Blaschek
Department of Food Science and Human Nutrition
University of Illinois
488 Animal Science Lab
1207 West Gregory Drive
Urbana
IL 61801
USA
D Blivet
AFSSA
Ploufragan
France
xvii
xviii Contributors
R G Board
South Lodge
Northleigh
Bradford-on-Avon
Wiltshire
UK
Astrid Brandis-Heep
Philipps Universitat
Fachbereich Biologie
Laboratorium fur Mikrobiologie
D-35032 Marburg
Germany
Enne de Boer
Inspectorate for Health Protection
PO Box 9012
7200 GN Zutphen
The Netherlands
Susan Brewer
Department of Food Science and Human Nutrition
University of Illinois
Urbana
Illinois
USA
Christine Bonaparte
Department of Dairy Research and Bacteriology
Agricultural University
Gregor Mendel-Str. 33
A-1 180 Vienna
Austria
Kathryn J Boor
Department of Food Science
Cornell University
lthaca
NY 14853
USA
A Botha
Department of Microbiology
University of Stellenbosch
Stellenbosch 7600
South Africa
W Richard Bowen
Biochemical Engineering Group
Centre for Complex Fluids Processing
University of Wales Swansea
Singleton Park
Swansea
SA2 8PP
UK
Catherine Bowles
Leatherhead Food Research Association
Leatherhead
Surrey
UK
Patrick Boyaval
INRA
Laboratoire de Recherches de Technologie Laitiere
65 rue de Saint-Brieuc
35042
Rennes Cedex
France
F Bozoglu
Department of Food Engineering
Middle East Technical University
Ankara
Turkey
Aaron L Brody
Rubbright Brody Inc.
PO Box 9561 87
Duluth
Georgia
30095-9504
USA
Bruce E Brown
B. E. Brown Associates
328 Stone Quarry Priv.
Ottawa
Ontario
K1K 3Y2
Canada
G Bruggeman
Laboratory of Industrial Microbiology and Biocatalysis
Department of Biochemical and Microbial Technology
Faculty of Agricultural and Applied Biological Sciences
University of Gent
Coupure links 653
8-9000
Gent
Belgium
Andreas Bubert
Department for Microbiology
Theodor-Boveri Institute for Biosciences
University of Wurzburg
Am Hubland
97074 Wurzburg
Germany
Ken Buckle
Department of Food Science and Technology
The University of New South Wales
Sydney
Australia
Lloyd B Bullerman
Department of Food Science and Technology
University of Nebraska
PO Box 830919
Lincoln
NE 68583-0919
USA
Contributors
Justin0 Burgos
Food Technology Section
Department of Animal Production and Food Science
University of Zaragoza
SDain
Frank F Busta
Department of Food Science and Nutrition
University of Minnesota
St Paul
Minnesota 55108
USA
Daniel Cabral
Departmento de Ciencias Biologicas
Facultad de Ciencias Exactas y Naturales
Pabellon II 4to piso - Ciudad Universitaria
1428 Buenos Aires
Argentina
Maria Luisa Calderon-Miranda
Biological Systems Engineering
Washington State University
Pullman
Washington 99164-61 20
USA
Geoffrey Campbell-Platt
Gyosei Liaison Office
Gyosei College
London Road
Reading
Berks RGl 5AQ
UK
lain Campbell
International Centre for Brewing and Distilling
Heriot-Watt University
Edinburgh
-EHl4 4AS
Scotland
Frederic Carlin
lnstitut National de la Recherche Agronomique
Unite de Technologie des Produits Vegetaux
Site Agroparc
84914
Avignon
Cedex 9
France
Brigitte Carpentier
National Veterinary and Food Research Centre
22 rue Pierre Curie
F-94709
Maisons-Alfort Cedex
France
0 Cerf
Alfort Veterinary School
7 Avenue du General de Gaulle
F-94704
Maisons-Alfort Cedex
France
Lourdes Perez Chabela
Universidad Autonoma Metropolitana-lztapalapa
Mexico
Apartado Postal 55-535
CP 09340 Mexico DF
Mexico
Perng-Kuang Chang
Southern Regional Research Center
Agricultural Research Service
US Department of Agriculture
LA
USA
E A Charter
Canadian lnovatech Inc.
31212 Peardonville Road
Abbotsford
BC V2T 6K8
Canada
Parimal Chattopadhyay
Department of Food Technology and Biochemical
Engineering
Jadavpur University
Calcutta-700 032
India
Yusuf Chisti
Department of Chemical Engineering
University of Almeria
E-04071 Almeria
Spain
Thomas E Cleveland
Southern Regional Research Center
Agricultural Research Service
US Department of Agriculture
LA
USA
Dean 0 Cliver
University of California, Davis, School of Veterinary
Medicine
Department of Population Health and Reproduction
One Shields Avenue
Davis
California 95616-8743
USA
xix
xx
Contributors
T E Cloete
Department of Microbiology and Plant Pathology
Faculty of Biological and Agricultural Sciences
University of Pretoria
Pretoria 0002
South Africa
N D Cowell
Elstead
Godalming
Surrey
GU8 6HT
UK
Roland Cocker
Cocker Consulting
Bergeendlaan 16
1343 AR Almere
The Netherlands
Julian Cox
Department of Food Science and Technology
The University of New South Wales
Sydney
Australia
Timothy M Cogan
Dairy Products Research Centre
Teagasc
Fermoy
Ireland
C Gerald Crawford
US Department of Agriculture
Agricultural Research Service
Eastern Regional Research Center
600 E. Mermaid Lane
Wyndmoor
PA 19038
USA
David Collins-Thompson
Nestle Research and Development Center
210 Housatonic Avenue
New Milford
Connecticut
USA
Janet E L Corry
Division of Food Animal Science
Department of Clinical Veterinary Science
University of Bristol
Langford
Bristol
BS40 5DT
UK
Aldo Corsetti
Institute of Dairy Microbiology
Faculty of Agriculture of Perugia
06126 S. Costanzo
Perugia
Italy
Polly D Courtney
Department of Food Science and Technology
Ohio State University
2121 Fyffe Road
Columbus
OH 43210
USA
M A Cousin
Department of Food Science
Purdue University
West Lafayette
Indiana
47907-1 160
USA
Theresa L Cromeans
Department of Environmental Sciences and Engineering
School of Public Health
University of North Carolina
North Carolina
USA
Kofitsyo S Cudjoe
Department of Pharmacology
Microbiology and Food Hygiene
Norwegian College of Veterinary Medicine
PO Box 8146 Dep
0033 Oslo
Norway
David Cunliffe
Macromolecular Science Department
Institute of Food Research
Reading Laboratory
Earley Gate, Whiteknights Road
Reading
RG6 6BZ
UK
Ladislav Curda
Department of Dairy and Fat Technology
Prague Institute of Chemical Technology
Czech Republic
G J Curie1
Unilever Research Vlaardingen
PO Box 114
3130 AC Vlaardingen
The Netherlands
Contributors
G D W Curtis
Bacteriology Department
John Radcliffe Hospital
Oxford
UK
Michael K Dah1
Department of Microbiology
University of Erlangen
Staudtstrasse 5
91058 Erlangen
Germany
Crispin R Dass
The Heart Research Institute Ltd
145 Missenden Road
Camperdown
Sydney
NSW 2050
Australia
E Alison Davies
Technical Services & Research Department
Aplin & Barrett Ltd (Cultor Food Science)
15 North Street
Beaminster
Dorset
DT8 3DZ
UK
Brian P F Day
Campden and Chorleywood Food Research Association
Chipping Campden
Gloucestershire
GL55 6LD
UK
J M Debevere
Laboratory of Food Microbiology and Food Preservation
Faculty of Agricultural and Applied Biological Sciences
University of Ghent
Coupure Links 654
9000 Ghent
Belgium
Joss Delves-Broughton
Technical Services and Research Department
Aplin & Barrett Ltd (Cultor Food Science)
15 North Street
Beaminster
Dorset
DT8 3DZ
UK
xxi
Stephen P Denyer
Department of Pharmacy
The University of Brighton
Coc kcroft BuiIding
Moulescoomb
Brighton
BN2 4GJ
UK
P M Desmarchelier
Food Safety and Quality
Food Science Australia
PO Box 3312
Tingalpo DC
Queensland 41 73
Australia
Janice Dewar
CSlR Food Science and Technology
PO Box 395
Pretoria 001
South Africa
Vinod K Dhir
Biotec Laboratories Ltd
32 Anson Road
Martlesham Heath
lpswich
Suffolk
IP5 3RD
UK
M W Dick
Department of Botany
University of Reading
Reading
RG6 6AU
UK
Vivian M Dillon
Department of Biology and Biochemistry
University of Bath
Bath
UK
Eleftherios H Drosinos
Department of Food Science and Technology
Laboratory of Microbiology and Biotechnology of Foods
Agricultural University of Athens
lera Odos 75
Athens
Greece
F M Dugan
USDA-ARS Western Regional Plant Introduction Station
Washington State University
Washington
USA
xxii Contributors
B Egan
Marine Biological and Chemical Consultants Ltd
Bangor
UK
H M J van Elijk
Unilever Research Vlaardingen
PO Box 114
3130 AC Vlaardingen
The Netherlands
Hartmut Eisgruber
Institute for Hygiene and Technology of Foods of Animal
Origin, Veterinary Faculty
Ludwig-Maximilians University
80539 Munich
Germany
Phyllis Entis
QA Life Sciences, Inc.
6645 Nancy Ridge Drive
San Diego
CA 92121
USA
John P Erickson
Microbiology - Research and Development
Bestfoods Technical Center
Somerset
New Jersey
USA
Douglas E Eveleigh
Department of Microbiology
Rutgers University
Cook College
76 Lipman Drive
New Brunswick
NJ 08901-8525
USA
Richard R Facklam
Streptococcus Laboratory
Respiratory Diseases Branch
Division of Bacterial and Mycotic Diseases
Centres for Disease Control and Prevention
Mail Stop CO-2
Atlanta
GA 30333
USA
M Fandke
BioteCon Gesellschaft fur Biotechnologische
Entwicklung und Consulting
Hermannswerder Haus 17
14473 Potsdam
Germany
Nana Y Farkye
Dairy Products Technology Center
Dairy Science Department
California Polytechnic State University
San Luis Obispo
CA 93407
USA
Manuel Fidalgo
Departmento de Genetica
Facultad de Ciencias, Universidad de Malaga
Spain
Christopher W Fisher
Department of Food Science and Human Nutrition
University of Illinois
Urbana
IL 61801
USA
G H Fleet
CRC for Food Industry Innovation
Department of Food Science and Technology
The University of New South Wales
Sydney
New South Wales 2052
Australia
Harry J Flint
Rowett Research Institute
Greenburn Road
Bucksburn
Aberdeen
UK
Samuel Formal
Department of Microbiology and Immunology
Uniformed Services University of the Health Sciences
F Edward Hebert School of Medicine
4301 Jones Bridge Road
Bethesda
MD 20814
USA
Pina M Fratamico
US Department of Agriculture
Agricultural Research Service
Eastern Regional Research Center
600 E. Mermaid Lane
Wyndmoor
PA 19038
USA
Colin Fricker
Thames Water Utilities
Manor Farm Road
Reading
RG2 OJN
UK
Contributors xxiii
Daniel Y C Fung
Department of Animal Sciences and Industry
Kansas State University
Manhattan
Kansas66506
USA
N P Ghildyal
Fermentation Technology and Bioengineering
Department
Central Food Technological Research Institute
Mysore 570013
India
H Ray Gamble
United States Department of Agriculture
Agricultural Research Service
Parasite Biology and Epidemiology Laboratory
Building 1040, Room 103, BARC-East
Beltsville
MD 20705
USA
M Gibert
lnstitut Pasteur
Unite Interactions Bacteries Cellules
28 rue du Dr Roux
75724 Paris
Cedex 15
France
lndrawati Gandjar
Department of Biology
Faculty of Science and Mathematics
University of Indonesia
Jakarta
Indonesia
Mariano Garcia-Garibay
Departamento de Biotechnolog/a
Universidad Autonoma Metropolitana
Iztapalapa, Apartado Postal 55-535
Mexico City 09340
Mexico
Maria-Luisa Garcia-Lopez
Department of Food Hygiene and Food Technology
University of Leon
24071-Leon
Spain
S K Garg
Department of Microbiology
Dr Ram Manohar Lohia Avadh University
Faizabad 224 001
India
A Gasch
BioteCon Gesellschaft fur Biotechnologische
Entwicklung und Consulting
Hermannswerder Haus 17
14473 Potsdam
Germany
Michel Gautier
Ecole Nationale Superieure dAgronomie
lnstitut National de la Recherche Agronomique
65 rue de SrBrieuc
35042
Rennescedex
France
Gerd Gellissen
Rhein Biotech GmbH
EichsFelder Str. 11
40595 Dusseldorf
Germany
Glenn R Gibson
Microbiology Department
Institute of Food Research
Reading
UK
M C te Giffel
Wageningen Agricultural University
Laboratory of Food Microbiology
Bomenweg 2
NL 6703 HD Wageningen
The Netherlands
A Gilmour
Food Science Division (Food Microbiology)
Department of Agriculture for Northern Ireland
Agriculture and Food Science Centre
Newforge Lane
Belfast
BT9 5PX
Northern Ireland, UK
Giorgio Giraffa
lstituto Sperimentale Lattiero Caseario
Via A. Lombard0
11 - 26900 Lodi
Italy
R W A Girdwood
Scottish Parasite Diagnostic Laboratory
Stobhill Hospital
Glasgow
GL21 3UW
UK
Andrew D Goater
Institute of Molecular and Biomolecular Electronics
University of Wales
Dean St
Bangor
Gwynedd
LL57 1UT
UK
xxiv
Contributors
Marco Gobbetti
lnstituto di Produzioni e Preparazioni Alimentari
Facolta di Agraria di Foggia
Via Napoli 25
71 100 Foggia
Italy
Millicent C Goldschmidt
Department of Basic Sciences
Dental Branch
The University of Texas Health Center at Houston
6516 John Freeman Avenue
Houston
Texas 77030
USA
Lorena Gomez-Ruiz
Departamento de Biotechnologia
Universidad Autonoma Metropolitana
Iztapalapa, Apartado Postal 55-535
Mexico City 09340
Mexico
Katsuya Gomi
Division of Life Science
Graduate School of Agricultural Science
Tohoku University
Japan
M Marcela Gongora-Nieto
Biological Systems Engineering
Washington State University
Pullman
Washington 99164-61 20
USA
S Gonzalez
Universidad Nacional de Tucuman, Argentina
Cerela-Conicet
San Miguel de Tucuman
Argentina
M K Gowthaman
Fermentation Technology and Bioengineering
Department
Mysore 57001 3
India
Lone Gram
Danish Institute for Fisheries Research
Department of Seafood Research
Technical University of Denmark Bldg 221
DK-2800 Lyngby
Denmark
AGE Griff ioen
Stichting EFFl
PO Box 553 Wageningen
The Netherlands
Mansel W Griffiths
Department of Food Science
University of Guelph
Guelph
Ontario
N1G 2W1
Canada
C Gronewald
BioteCon Geseilschaft fur Biotechnologische
Entwicklung und Consulting
Hermannswerder Haus 17
14473 Potsdam
Germany
Isabel Guerrero
Universidad Autonoma Metropolitana-lztapalapa
Mexico
Apartado Postal 55-535
CP 09340 Mexico DF
Mexico
Silvia N Gonzaler
Centro de Referencia para Lactobacilos (Cerela) and
Universidad Nacional de Tucuman
Chacabuco 145 (4000)
Tu c uman
Argentina
G C Giirakan
Middle East Technical University
Ankara
Turkey
Leon G M Gorris
Unit Microbiology and Preservation
Unilever Research Vlaardingen
PO Box 114
3130 AC Vlaardingen
The Netherlands
Grahame W Gould
17 Dove Road
Bedford
MK41 7AA
UK
Thomas S Hammack
US Food and Drug Administration
Washington, DC 20204
USA
Contributors
S A S Hanna,
48 Kensington Street
Newton
MA 02460
USA
A D Hitchins
Center for Food Safety and Applied Nutrition
Food and Drug Administration
Washington, DC
USA
Karen M J Hansen
Saskatchewan Food Product Innovation Program
University of Saskatchewan
Saskatoon
SK
S7N 5A8
Canada
Jill E Hobbs
George Morris Centre
345, 21 16 27th Avenue NE
Calgary
Alberta
T2E 7A6
Canada
J Harvey
Food Science Division (Food Microbiology)
Department of Agriculture for Northern Ireland
Agriculture and Food Science Centre
Newforge Lane
Belfast
BT9 5PX
Northern Ireland, UK
Ailsa D Hocking,
CSlRO Food Science Australia
Riverside Corporate Park
North Ryde
New South Wales 21 13
Australia
Wilma C Hazeleger
Wageningen University and Research Centre
Department of Food Technology and Nutritional Sciences
Bomenweg 2
NL 6703 HD Wageningen
The Netherlands
G M Heard
CRC for Food Industry Innovation
Department of Food Science and Technology
University of New South Wales
Sydney
New South Wales 2052
Australia
Nidal Hila1
Biochemical Engineering Group
Centre for Complex Fluids Processing
Department of Chemical and Biological Process
Engineering
University of Wales Swansea
Singleton Park
Swansea SA2 8PP
UK
G Hildebrandt
Institute for Food Hygiene
Free University of Berlin
Germany
Colin Hill
Department of Microbiology and National Food
Biotechnology Centre
University College
Cork
Ireland
Cornelis P Hollenberg
lnstitut fur Microbiology
Heinrich-Heine-Universitat Dusseldorf
40225 Dusseldorf
Germany
Richard A Holley
Department of Food Science
University of Manitoba
Winnipeg
Manitoba
R3T 2N2
Canada
Wilhelm H Holzapfel
Institute of Hygiene and Toxicology
Federal Research Centre for Nutrition
Bundesforschungsanstalt
Haid-und-Neu-Str. 9
D-7613 Karlsruhe
Germany
Rolf K Hommel
Cell Technologie Leipzig
Fontanestr. 21
Leipzig
D-04289
Germany
Dallas G Hoover
Department of Animal and Food Sciences
University of Delaware
Newark
DE 19717-1 303
USA
xxv
xxvi Contributors
Thomas W Huber
Medical Microbiology and Immunology
Texas A&M College of Medicine
Temple
Texas
USA
Robert Hutkins
Department of Food Science and Technology
University of Nebraska
338 FIC
Lincoln
NE 68583-0919
USA
Cheng-An Hwang
Nestle Research and Development Center
210 Housatonic Avenue
New Milford
Connecticut
USA
John J landolo
Department of Microbiology and Immunology
University of Oklahoma Health Sciences Center
Oklahoma City
OK 73190
USA
Y limura
Department of Applied Chemistry and Biotechnology
Yamanashi University
Kofu
Japan
B Jarvis
Ross Biosciences Ltd
Daubies Farm
Upton Bishop
Ross-on-Wye
Herefordshire
HR9 7UR
UK
Ian Jenson
Gist-brocades Australia Pty, Ltd
Moorebank
NSW
Australia
Juan Jimenez
Departmento de Genetica
Facultad de Ciencias, Universidad de Malaga
Spain
Karen C Jinneman
Department of Veterinary Science and Microbiology
University of Arizona
Tucson
AZ 85721
USA
Juan Jofre
Department of Microbiology
University of Barcelona
Spain
Eric Johansen
Department of Genetics and Microbiology
Chr. Hansen N S
10-1 2 B0ge Alle
DK-2970
H~rsholm
Denmark
Nick Johns
Independent Research Consultant
15 Collingwood Close
Steepletower
Hethersett
Norwich NR9 3QE
UK
Eric A Johnson
Department of Food Microbiology
Food Research Institute, University of Wisconsin
Madison
WI
USA
Clifford H Johnson
US Environmental Protection Agency
Cincinatti
Ohio
USA
Contributors
Rafael Jordan0
Department of Food Science and Technology
Campus Rabanales, University of Cordoba
E-I4071 Cordoba
Spain
Embit Kartadarma
Department of Food Science and Technology
The University of New South Wales
Sydney
Australia
Richard Joseph
Department of Food Microbiology
Central Food Technological Research Institute
Mysore
570 013
India
K L Kauppi
University of Minnesota
Department of Food Science and Nutrition
St Paul
USA
Vinod K Joshi
Department of Post-harvest Technology
Dr YSP University of Horticulture and Foresty
Nauni
Solan-173 230
India
Vijay K Juneja
United States Department of Agriculture
Eastern Regional Research Center
600 East Mermaid Lane
Wyndmoor
Pennsylvania
USA
G Kalantzopoulos
Department of Food Science and Technology
Agricultural University of Athens
Greece
Chitkala Kalidas
Field of Microbiology
Department of Food Science
Cornell University
lthaca NY 14853
USA
A Kambamanoli-Dimou
Department of Animal Production
Technological Education Institute
Larissa
Greece
Peter Kampfer
lnstitut fur Angewandte Mikrobiologie
Justus-Liebig-Universitat Giessen
Senckenbergstr. 3
D-35390 Giessen
Germany
N G Karanth
Fermentation Technology and Bioengineering
Department
Mysore 570013
India
xxvii
C A Kaysner
US Food and Drug Administration
22201 23rd Drive SE
Bothell
Washington 98021
USA
William A Kerr
Department of Economics
University of Calgary
2500 University Drive NW
Calgary
Alberta
T2N I N 4
Canada
Tajalli Keshavarz
Department of Biotechnology
University of Westminster
115 New Cavendish Street
London
W I M 8JS
UK
George G Khachatourians
Department of Applied Microbiology and Food Science
University of Saskatchewan
Saskatoon
Canada
W Kim
Department of Microbiology
University of Georgia
Athens
Georgia
USA
P M Kirk
CAB1 Bioscience UK Centre (Egham)
Bakeham Lane
Egham
Surrey
TW20 9TY
xxviii
Contributors
Todd R Klaenhammer
Departments of Food Science and Microbiology
Southeast Dairy Foods Research Center
Box 7624
North Carolina State University
Raleigh
NC 27695-7624
USA
Hans-Peter Kleber
lnstitut fur Biochemie
Fakultot fur Biowissenschaften
Pharmazie und Psychologie
Universitat Leipzig
Talstr. 33
Leipzig
D-04103
Germany
Thomas J Klem
Department of Food Science
Cornell University
USA
Wolfgang Kneifel
Department of Dairy Research and Bacteriology
Agricultural University
Gregor Mendel-Str. 33
A-1 180 Vienna
Austria
Barb Kohn
VICAM LP
313 Pleasant Street
Watertown
MA 02172
USA
C Koob
BioteCon Gesellschaft fur Biotechnologische
Entwicklung und Consulting
Hermannswerder Haus 17
14473 Potsdam
Germany
P Kotzekidou
Department of Food Science and Technology
Faculty of Agriculture
Aristotle University of Thessaloniki
PB 250
GR 540 06
Thessaloniki
Greece
K Krist
Meat and Livestock Australia
Sydney
Australia
Pushpa R Kulkarni
University Department of Chemical Technology
University of Mumbai
Matunga
Mumbai 400 019
India
Madhu Kulshreshtha
Division of Plant Pathology
Indian Agricultural Research Institute
New Delhi 11012
India
Susumu Kumagai
Department of Biomedical Food Research
National Institute of Infectious Diseases
Toyama 1-23-1
Shinjuku-ku
Tokyo 162-8640
Japan
G Lagarde
lnovatech Europe B.V.
Landbouwweg
The Netherlands
Keith A Lampel
US Food and Drug Administration
Center for Food Safety and Applied Nutrition HFS-327
200 c St sw
Washington
DC 20204
USA
S Leaper
Campden and Chorleywood Food Research Association
Chipping Campden
Gloucestershire
GL55 6LD
UK
J David Legan
Microbiology Department
Nabisco Research
PO Box 1944
DeForest Avenue
East Hanover
NJ 017871
USA
J J Leisner
Department of Veterinary Microbiology
Royal Veterinary and Agricultural University
Stigb~jlen4
DK-1870 Frederiksberg C
Denmark
H L M Lelieveld
Unilever Research Vlaardingen
PO Box 114
3130 AC Vlaardingen
The Netherlands
Contributors
D F Lewis
Food Systems Division
SAC
Auchincruive
Ayr KA6 5HW
Scotland
UK
M J Lewis
Department of Food Science and Technology
University of Reading
UK
E Litopoulou-Tzanetaki
Department of Food Science, Faculty of Agriculture
Aristotle University of Thessaloniki
54006
Thessaloniki
Greece
Aline Lonvaud-Funel
Faculty of Enology
University Victor Segalen Bordeaux 2
351, Cours de la Liberation
33405 Talence Cedex
France
S E Lopez
Departamento de Ciencias Biologicas
Facultad de Ciencias Exactas y Naturales
Pabellon I1 4to piso - Ciudad Universitaria
1428 Buenos Aires
Argentina
G Love
Centre for Electron Optical Studies
University of Bath
Claverton Down
Bath
BA2 7AY
UK
Robert W Lovitt
Biochemical Engineering Group
Centre for Complex Fluids Processing
Department of Chemical and Biological Process
Engineering
University of Wales Swansea
Singleton Park
Swansea
SA2 8PP
UK
Majella Maher
National Diagnostics Centre
National University of Ireland
Galway
Ireland
R H Madden
Food Microbiology
Food Science Department
Department of Agriculture for Northern Ireland and
Queens University of Belfast
Newforge Lane
Belfast
BT9 5PX
Northern Ireland
T Mahmutoglu
TATKO TAS
Gayrettepe
Istanbul
Turkey
K A Malik
Chairman
Pakistan Agricultural Research Council
Islamabad
Pakistan
Scott E Martin
Department of Food Science and Human Nutrition
University of Illinois
486 Animal Sciences Laboratory
1207 West Gregory Drive
Urbana
IL 61 801
USA
L Martinkova
Laboratory of Biotransformation
Institute of Microbiology
Academy of Sciences of the Czech Republic
Prague
Czech Republic
Tina Mattila-Sandholm
VTT Biotechnology and Food Research
Tietotie 2
Espoo
PO Box 1501
FIN-02044 v1T
Finland
xxix
xxx
Contributors
D A McDowell
Food Studies Research Unit
University of Ulster at Jordanstown
Shore Road
Newtownabbey
Co. Antrim
Northern Ireland
BT37 9QB
Denise N McKenna
Microbiology - Research and Development
Bestfoods Technical Center
Somerset
New Jersey
USA
M A S McMahon
Food Studies Research Unit
University of Ulster at Jordanstown
Shore Road
Newtownabbey
Co. Antrim
Northern Ireland
BT37 9QB
T A McMeekin
School of Agricultural Science
University of Tasmania
Hobart
Australia
Luis M Medina
Department of Food Science and Technology
Campus Rabanales
University of Cordoba
E-14071 Cordoba
Spain
Aubrey F Mendonca
Iowa State University
Department of Food Science and Human Nutrition
Ames
Iowa
USA
James W Messer
US Environmental Protection Agency
Cincinnati
Ohio
USA
M C Misra
Fermentation Technology and Bioengineering
Department
Central Food Technological Research Institute
Mysore 570013
India
Vikram V Mistry
Dairy Science Department
South Dakota State University
Brookings
South Dakota 57007
USA
D R Modi
Department of Microbiology
Dr Ram Manohar Lohia Avadh University
Faizabad 224 001
India
Richard J Mole
Biotec Laboratories Ltd.
32 Anson Road
Martlesham Heath
lpswich
Suffolk
IP5 3RD
UK
M C Monte1
Station de Recherches sur la Viande
INRA
63122 Saint Genes Champanelle
France
M Moresi
lstituto di Tecnologie Agroalimentari
Universita della Tuscia
Via S C de Lellis
01 100 Viterbo
Italy
Andre Morin
Imperial Tobacco Limited
3810 rue St-Antoine
Montreal
Quebec H4C 1B5
Canada
Maurice 0 Moss
School of Biological Sciences, University of Surrey
Guildford
GU2 5XH
UK
M A Mostert
Unilever Research Vlaardingen
PO Box 114
3130 AC Vlaardingen
The Netherlands
Donald Muir
Hannah Research Institute
AYr
KA6 5HL
Scotland, UK
Contributors
Maite Muniesa
Department of Microbiology
University of Barcelona
Spain
E A Murano
Center for Food Safety and Department of Animal
Science
Texas A&M University
Texas
USA
M J Murphy
CBD Porton Down
Salisbury
SP4 OJQ
UK
K Darwin Murrell
Agricultural Research Service
US Department of Agriculture
Beltsville
Maryland 20705
USA
C K K Nair
Radiation Biology Division
Bhabha Atomic Research Centre
Mumbai 400 085
India
M de Nijs
TNO Nutrition and Food Research Institute
Division of Microbiology and Quality Management
PO Box 360
3700 AJ Zeist
The Netherlands
S H W Notermans
TNO Nutrition and Food Research Institute
PO Box 360
3700 AJ Zeist
The Netherlands
Martha Nufiez
Centro de Referencia par Lactobacilos (Cerela)
Chacabuco 145 (4000)
Tucuman
Argentina
George-John E Nychas
Department of Food Science and Technology
Laboratory of Microbiology and Biotechnology of Foods
Agricultural University of Athens
lera Odos 75
Athens
11855
Greece
R E OConnor-Shaw
Food Microbiology Consultant
Birkdale
Queensland
Australia
Motoi Nakao
Horiba Ltd
Miyanohigashimachi
Kisshoin
Minami-ku
Kyoto
Japan
601-8510
A W Nichol
Charles Sturt University
NSW
Australia
Louise OConnor
National Diagnostics Centre
National University of Ireland
Galway
Ireland
Triona OKeeffe
Department of Microbiology and National Food
Biotechnology Centre
University College
Cork
Ireland
Rachel M Oakley
United Biscuits (UK Ltd)
High Wycombe
Buckinghamshire
HP12 4JX
UK
Poonam Nigam
Biotechnology Research Group
School of Applied Biological and Chemical Sciences
University of Ulster
Coleraine BT52 1SA
UK
Yuji Oda
Department of Applied Biological Science
Fukuyama University
Fukuyama
Hiroshima 729-0292
Japan
D S Nichols
xxxi
xxxii Contributors
Lucy J Ogbadu
Department of Biological Sciences
Benue State University
Makurdi
Nigeria
Guillermo Oliver
Centro Referencia para Lactobacilos and Universidad
Nacional de Tucuman
Casilla de Correo 21 1
(4000)-Tucuman
Argentina
Ynes R Ortega
Seafood Products Research Center
US Food and Drug Administration
PO Box 3012
22201 23rdDrive SE
Bothell
WA 98041-301 2
USA
Andres Otero
Department of Food Hygiene and Food Technology
University of Leon
24071-Leon
Spain
Kozo Ouchi
Kyowa Hakko Kogyo Co. Ltd
1-6-1 Ohtemachi
Chiyoda-ku
Tokyo 100-81 85
Japan
Barbaros H Ozer
Department of Food Science and Technology
Faculty of Agriculture
University of Harran
63040
Qanliurfa
Turkey
Dilek drer
GAP Regional Development Administration
Sanliurfa
Turkey
J Palacios
Universidad Nacional de Tucuman, Argentina
Cerela-Conicet
San Miguel de Tucuman
Argentina
Ashok Pandey
Laboratorio de Processos Biotecnologicos
Universidade Federal do Parana
Departmento de Engenharia Quimica
CEP 81531-970 Curitiba-PR
Brazil
Photis Papademas
Department of Food Science and Technology
University of Reading
Whiteknights
Reading
Berkshire
RG6 6AP
UK
A Pardigol
BioteCon Gesellschaft fur Biotechnologische
Entwicklung und Consulting
Hermannswerder Haus 17
14473 Potsdam
Germany
E Parente
Dipartimento di Biologia, Difesa e Biotecnologie AgroForestali
Universita della Basilicata
Via N Sauro 85
85100 Potenza
Italy
Zahida Parveen
University of Huddersfield
Department of Chemical and Biological Sciences
Queensgate
Huddersfield
HD1 3DH
UK
P Patakova
Faculty of Food and Biochemical Technology
Institute of Chemical Technology
Prague
Czech Republic
Pradip Patel
Science and Technology Group
Leatherhead Food Research Association
Randalls Road
Leatherhead
Surrey
KT22 7RY
UK
Margaret Patterson
Food Science Division
Department of Agriculture for Northern Ireland and The
Queen's University of Belfast
Agriculture and Food Science Centre
Newforge Lane
Belfast
BT9 5PX
UK
Contributors xxxiii
~~~
~~
P A Pawar
Fermentation Technology and Bioengineering
Department
Central Food Technological Research Institute
Mysore 570013
India
J I Pitt
CSlRO Food Science Australia
Riverside Corporate Park
North Ryde
New South Wales 21 13
Australia
Janet B Payeur
National Veterinary Services Laboratories
Veterinary Services
Animal and Plant Health Inspection Service
Department of Agriculture
1800 Dayton Road
Ames
IA 50010
USA
M R Popoff
lnstitut Pasteur
Unite Interactions Bacteries Cellules
28 rue du Dr Roux
75724 Paris
Cedex 15
France
Gary A Payne
Department of Plant Pathology
North Carolina State University
Raleigh
North Carolina
USA
Ron Pethig
Institute of Molecular and Biomolecular Electronics
University of Wales
Dean St
Bangor
Gwynedd
LL57 1UT
UK
L Petit
Unite Interactions Bacteries Cellules
lnstitut Pasteur
28 rue du Dr Roux
75724 Paris
Cedex 15
France
William A Petri Jr
Department of Medicine, Division of Infectious Diseases
University of Virginia Health Sciences Center
MR4, Room 21 15,300 Park Place
Charlottesville
VA 22908
USA
M R A Pillai
Isotope Division
Bhabha Atomic Rsearch Centre
Mumbai 400 085
India
D W Pimbley
Leatherhead Food Research Association
Randalls Road
Leatherhead
Surrey
KT22 7RY
UK
U J P,otter
Centre for Electron Optical Studies
University of Bath
Claverton Down
Bath
BA2 7AY
UK
B Pourkomailian
Department of Food Safety and Preservation
Leatherhead Food RA
Randalls Road
Surrey
UK
K Prabhakar
Department of Meat Science and Technology
College of Veterinary Science
Tirupati 517 502
India
W Praphailong
National Center for Genetic Engineering and
Biotechnology
Rajdhevee
Bangkok
Thailand
M S Prasad
FermentationTechnology and Bioengineering
Department
Mysore 570013
India
J. C du Preez
Department of Microbiology and Biochemistry
University of the Orange Free State
PO Box 339
Bloemfontein 9300
South Africa
Barry H Pyle
Montana State University
Bozeman
Montana
USA
xxxiv
Contributors
Laura Raaska
VTT Biotechnology and Food Research
PO Box 1501
FIN-02044 VTT
Finland
Moshe Raccach
Food Science Program
School of Agribusiness and Resource Management
Arizona State University East
Mesa
Arizona 85206-01 80
USA
Fatemeh Rafii,
Division of Microbiology
National Center for Toxicological Research, US FDA
Jefferson
AR
USA
M I Rajoka,
National Institute for Biotechnology and Genetic
Engineering (NIBGE)
PO Box 577
Faisalabad
Pakistan
Javier Raso
Biological Systems Engineering
Washington State University
Pullman
Washington 99164-61 20
USA
K S Reddy
Department of Meat Science and Technology
College of Veterinary Science
Tirupati 517 502
India
E W Rice
US Environmental Protection Agency
Cincinnati
Ohio 45268
USA
Jouko Ridell
Department of Food and Environmental Hygiene, Faculty
of Veterinary Medicine
University of Helsinki
Finland
R K Robinson
Department of Food Science
University of Reading
Whiteknights
Reading
Berkshire RG6 6AP
UK
Hubert Roginski
Gilbert Chandler College
The University of Melbourne
Sneydes Road
Werri bee
Victoria
3030
Australia
Alexandra Rompf
Institute for Organic Chemistry and Biochemistry
Albert Ludwigs University Freiburg
Albertstr. 21
79104 Freiburg
Germany
S M Reddy
Department of Botany
Kakatiya University
Warangal
506 009
India
T Ross
School of Agricultural Science
University of Tasmania
Hobart
Australia
Wim Reybroeck
Department for Animal Product Quality and
Transformation Technology
Agricultural Research Centre CLO-Ghent
Melle
Belgium
T Roukas
Department of Food Science and Technology
Aristotle University of Thessaloniki
Greece
U G Reyes
Food Science Australia
Private Bag 16
Sneydes Road
Werri bee
Victoria
VIC 3030
Australia
M T Rowe
Food Microbiology
Food Science Department
Department of Agriculture for Northern Ireland and
Queens University of Belfast
Newforge Lane
Belfast
BT9 5PX
Northern Ireland
Contributors
xxxv
W Michael Russell
Departments of Food Science and Microbiology
Southeast Dairy Foods Research Center
Box 7624
North Carolina State University
Raleigh
NC 27695-7624
USA
Barbara Schalch
Institute of Hygiene and Technology of Food of Animal
Origin
Ludwig-Maximilians-University Munich
Veterinary Faculty
Veterinarstr. 13
81369 Munich
Germany
G Salvat
AFSSA
Ploufragan
France
P Scheu
BioteCon Gesellschaft fur Biotechnologische
Entwicklung und Consulting
Hermannswerder Haus 17
14473 Potsdam
Germany
R Sandhir
Department of Biochemistry
Dr Ram Manohar Lohia Avadh University
Faizabad 224 001
India
Robi C Sandlin
Department of Microbiology and Immunology
Uniformed Services University of the Health Sciences
F Edward Hebert School of Medicine
4301 Jones Bridge Road
Bethesda
MD 20814
USA
Jesus-Angel Santos
Department of Food Hygiene and Food Technology
University of Leon
24071-Leon
Spain
A K Sarbhoy
Division of Plant Pathology
Indian Agricultural Research Institute
New Delhi 110012
India
David Sartory
Severn Trent Water
Shrewsbury
UK
Joanna M Schaenman
Department of Medicine
Division of Infectious Diseases
University of Virginia Health Sciences Center
MR4, Room 21 15,300 Park Place
Charlottesville
VA 22908
USA
Bernard W Senior
Department of Medical Microbiology
University of Dundee Medical School
Ninewells Hospital
Dundee
DDl 9SY
UK
Gilbert Shama
Department of Chemical Engineering
Loughborough University
UK
Arun Sharma
Food Technology Division
Bhabha Atomic Research Centre
Mumbai 400 085
India
M Shin
Faculty of Pharmaceutical Sciences
Kobe Gakuin University
Kobe
Japan
J Silva
Universidad Nacional de Tucuman, Argentina
Cerela-Conicet
San Miguel de Tucuman
Argentina
Dale1 Singh
Microbiology Department
CCS Haryana Agricultural University
Hisar
125 004
India
Rekha S Singhal
University Department of Chemical Technology
University of Mumbai
Matunga
Mumbai 400 01 9
India
xxxvi Contributors
Emanuele Smacchi
Institute of lndustrie Agranie (Microbiologia)
Faculty of Agriculture of Perugia 06126 S. Constanzo
Perguia
Italy
Christopher A Smart
Macromolecular Science Department
Institute of Food Research
Reading Laboratory
Earley Gate
Whiteknights Road
Reading R66 6BZ
UK
H V Smith
Scottish Parasite Diagnostic Laboratory
Stobhill Hospital
Glasgow
G21 3UW
Scotland. UK
0 Peter Snyder
Hospitality Institute of Technology and Management
670 Transfer Road
Suite 21A
St Paul
MN 55114
USA
Mark D Sobsey
Department of Environmental Sciences and Engineering
School of Public Health
University of North Carolina
North Carolina
USA
Carlos R Soccol
Laboratorio de Processos Biotecnologicos
Departamento de Engenharia Quimica
Universidade Federal do Parana
CEP 81531-970
Curitiba-PR
Brazil
M El Soda
Department of Dairy Science and Technology
Faculty of Agriculture
Alexandria University
Alexandria
Egypt
R A Somenrille
Neuropathogenesis Unit
Institute for Animal Health
West Mains Road
Edinburgh
EH9 3JF
UK
N H C Sparks
Department of Biochemistry and Nutrition
Scottish Agricultural College
Auchincruive
AYr
Scotland
M Van Speybroeck
Laboratory of Industrial Microbiology and Biocatalysis
Department of Biochemical and Microbial Technology
Faculty of Agricultural and Applied Biological Sciences
University of Gent
Coupure links 653
8-9000
Gent
Belgium
D J Squirrel1
CBD Porton Down
Salisbury
SP4 OJQ
UK
E Stackebrandt
DSMZ - German Collection of Microorganisms and Cell
Cultures
Brunswick
Gerrnany
Deutsche Sammlung von Mikroorganisem und
Mascheroder
Weg 1 B
38124, Braunschweig
Germany
Jacques Stark
Gist-brocades Food Specialties
R&D
Delft
The Netherlands
Colin S Stewart
Rowett Research Institute
Greenburn Road
Bucksburn
Aberdeen
UK
G G Stewart
International Centre for Brewing and Distilling
Heriot-Watt University
Riccarton
Edinburgh
Scotland
EH14 4AS
UK
Contributors xxxvii
Duncan E S Stewart-Tu11
University of Glasgow
Glasgow
G12 8QQ
UK
A Y Tamime
Scottish Agricultural College
Auchincruive
AYr
UK
A Stolle
Institute of Hygiene and Technology of Food of Animal
Origin
Ludwig-Maximilians-UniversityMunich
Veterinary Faculty
Veterinarstr. 13
81369
Munich
Germany
J S Tang
American Type Culture Collection
10801 University Blvd
Manassas
VA 201 10-2209
USA
Liz Straszynski
Alcontrol Laboratories
Bradford
UK
Chrysoula C Tassou
National Agricultural Research Foundation
Institute of Technology of Agricultural Products
S. Venizelou 1
Lycovrisi 14123
Athens
Greece
M Stratford
Microbiology Section
Unilever Research
Colworth House
Sharnbrook
Bedfordshire
MK44 1LQ
UK
S R Tatini
University of Minnesota
Department of Food Science and Nutrition
1334 Eckles Ave
St Paul
MN 55108
USA
M Surekha
Department of Botany
Kakatiya University
Warangal
506 009
India
D M Taylor
Neuropathogenesis Unit
Institute for Animal Health
West Mains Road
Edinburgh
EH9 3JF
UK
B C Sutton
Apple Tree Cottage
Blackheath
Wenhaston
Suffolk
IP19 9HD
UK
John R N Taylor
Cereal Foods Research Unit
Department of Food Science
University of Pretoria
Pretoria 0002
South Africa
Barry G Swanson
Food Science and Human Nutrition
Washington State University
Pullman
Washington 99164-6376
USA
xxxviii Contributors
Paula C M Teixeira
Escola Superior de Biotecnologia
Rua Dr Antonio Benardino de Almeida
4200 Port0
Portugal
J Theron
Department of Microbiology and Plant Pathology
Faculty of Biological and Agricultural Sciences
University of Pretoria
Pretoria 0002
South Africa
Linda V Thomas
Aplin & Barrett Ltd
15 North Street
Beaminster
Dorset
DT8 3DZ
UK
Angus Thompson
Technical Centre
Scottish Courage Brewing Ltd
Sugarhouse Close
160 Canongate
Edinburgh
EH8 8DD
UK
Ulf Thrane
c/o Eastern Cereal and Oilseed Research Centre
K.W. Neatby Building, FM 1006,
Agriculture and Agri-Food Canada
Ottowa
Ontario K1A OC6
Canada
Mary Lou Tortorello
National Center for Food Safety and Technology
US Food and Drug Administration
6502 South Archer Road
Summit-Argo
Illinois 60501
USA
Hau-Yang Tsen
Department of Food Science
National Chung Hsing University
Taichung
Taiwan
Republic of China
Nezihe Tunail
Department of Food Engineering
Faculty of Agriculture
University of Ankara
Diskapi
Ankara
Turkey
D R Twiddy
Consultant Microbiologist
27 Guildford Road
Horsham
West Sussex
RH12 1LU
UK
N Tzanetakis
Department of Food Science
Faculty of Agriculture
Aristotle University of Thessaloniki
54006
Thessaloniki
Greece
C Umezawa
Faculty of Pharmaceutical Sciences
Kobe Gakuin University
Kobe
Japan
F Untermann
Institute for Food Safety and Hygiene
University of Zurich
Switzerland
Matthias Upmann,
Institute of Meat Hygiene
Meat Technology and Food Science
Veterinary University of Vienna
Veterinhrplatz 1
A-1 210 Vienna
Austria
Turner Uraz
Ankara University
Faculty of Agriculture
Department of Dairy Technology
Ankara
Turkey
M R Uyttendaele
Laboratory of Food Microbiology and Food Preservation
Faculty of Agricultural and Applied Biological Sciences
University of Ghent
Coupure Links 654
9000 Ghent
Belgium
E J Vandamme
Laboratory of Industrial Microbiology and Biocatalysis
Department of Biochemical and Microbial Technology
Faculty of Agricultural and Applied Biological Sciences
University of Gent
Coupure links 653
8-9000
Gent
Belgium
Contributors xxxix
P T Vanhooren
Laboratory of Industrial Microbiology and Biocatalysis
Department of Biochemical and Microbial Technology
Faculty of Agricultural and Applied Biological Sciences
University of Gent
Coupure links 653
8-9000
Gent
Belgium
L Le Vay
School of Ocean Sciences
University of Wales
Bangor
UK
P H Int Veld
National Institute of Public Health and the Environment
Microbiological Laboratory for Health Protection
PO Box 1
3720 BA Bilthoven
The Netherlands
Kasthuri Venkateswaran
Jet Propulsion Laboratory
National Aeronautics and Space Administration
Planetary Protection and Exobiology, M/S 89-2, 4800
Oakgrove Dr.
Pasadena
CA 91 109
USA
V Venugopal
Food Technology Division
Bhabha Atomic Research Centre
Mumbai 400 085
India
Christine Vernozy-Rozand
Food Research Unit National Veterinary School
Lyon
France Ecole Nationale Vetenaire de Lyon
France
Philip A Voysey
Microbiology Department
Campden and Chorleywood Food Research Association
Chipping Campden
Gloucestershire
GL55 6LD
UK
Martin Wagner
Institute for Milk Hygiene
Milk Technology and Food Science
University for Veterinary Medicine
Veterinarplatz 1
1210 Vienna
Austria
Graeme M Walker
Reader of Biotechnology
Division of Biological Sciences
School of Science and Engineering
University of Abertay Dundee
Dundee
DDI I H G
Scotland
P Wareing
Natural Resources Institute
Chatham Maritime
Kent
ME4 4TB
UK
John Watkins
CREH Analytical
Leeds
UK
Ian A Watson
University of Glasgow
Glasgow
G I 2 8QQ
UK
B C Viljoen
Department of Microbiology and Biochemistry
University of the Orange Free State
Bloemfontein
South Africa
Bart Weimer
Center for Microbe Detection and Physiology
Utah State University
Nutrition and Food Sciences
Logan
UT 84322-8700
USA
Irene V Wesley
Enteric Diseases and Food Safety Research
USDA, ARS, National Animal Disease Center
Ames IA 50010
USA
XI
Contributors
W B Whitman
Department of Microbiology
University of Georgia
Athens
Georgia
USA
Martin Wiedmann
Department of Food Science
Cornell University
lthaca
NY 14853
USA
R C Wigley
Boghall House
Linlithgow
West Lothian
EH49 7LR
Scotland
R Andrew Wilbey
Department of Food Science
University of Reading
Whiteknights
Reading
UK
F Wilborn
BioteCon Gesellschaft fiir Biotechnologische
Entwicklung und Consulting
Hermannswerder Haus 17
14473 Potsdam
Germany
A G Williams
Hannah Research Institute
AYr
KA6 5HL
UK
Alan Williams
Campden and Chorleywood Food Research Association
Chipping Campden
Gloucestershire GL55 6LD
UK
J F Williams
Department of Microbiology
Michigan State University
East Lansing
MI 48824
USA
Michael G Williams
3M Center
260-68-0 1
St Paul
MN55144-1000
USA
Caroline L Willis
Public Health Laboratory Service
Southampton,
UK
F Y K Wong
Food Science Australia
Cannon Hill
Queensland
Australia
Brian J B Wood
Reader in Applied Microbiology
Dept. of Bioscience and Biotechnology
University of Strathclyde
Royal College Building
George Street
Glasgow
G1 1XW
Scotland
S D Worley
Department of Chemistry
Auburn University
Auburn
AL 36849
us
Contributors xli
Yeehn Yeeh
Institute of Basic Science
lnje University
Obang-dong
Kimhae 621-749
South Korea
Seyhun Yurdugul
Middle East Technical University
Department of Biochemistry
Ankara
Turkey
Klaus-Jurgen Zaadhof
Institute for Hygiene and Technology of Foods of Animal
Origin
Veterinary Faculty
Ludwig-Maximilians University
80539 Munich
Germany
Gerald Zirnstein
Centers for Disease Control
GA
USA
Cynthia Zook
Department of Food Science and
University of Minnesota
St Paul
MN 55108
USA
INDEX
NOTE
Page numbers in bold refer to major discussions. Page numbers suffixed by T refer to Tables; page numbers
suffixed by F refer to Figures. vs denotes comparisons.
This index is in letter-by-letter order, whereby hyphens and spaces within index headings are ignored in the
alphabetization. Terms in parentheses are excluded from the initial alphabetization.
Cross-reference terms in italics are general cross-references, or refer to subentry terms within the same main
entry (the main entry is not repeated to save space).
Readers are also advised to refer to the end of each article for additional cross-references
cross-references have been included in the index cross-references.
I ii INDEX
Acetobacter (continued)
detection 3-5
differentiation between species 3
differentiation from other genera 958,
958T
enrichment cultures 3
enzymes 2
ethanol oxidation 2260.2261F
on grapes 960
growth and requirements for 1
habitats 3
identification
features 4
phenotypic 4-5, 5T
importance to food industry 5-7
food processes 5-6
food spoiling see below
inhibition by ethanol 2
isolation 3
metabolism 1, 4
nomenclature 1
phenotypic features 4-5, 5T, 958T
pH range tolerance 1
plasmids 2
species 1
importance 5
spoilage of foods 6-7
fruit spoilage 3
sugar metabolism 2
vinegar production 2260
see also acetic acid bacteria
Acetobacteraceae 955
16s rDNA signature nucleotides 182T
phenotypic identification 4
Acetobacter aceti 2
Acetobacter carinus 2
Acetobacter diazotrophicus 2
Acetobacter eiwopaeus, acetification process
2262
Acetobacter hansenii 6
Acetobacter melanogenum 2
Acetobacter methanoliczis 2
Acetobacter pasteurianus 2, 7
Acetobacter peroxidans 2
Acetobacter rancens 2
Acetobacter xylinum 2, 6, 7
acetoin 1271
a-acetolactate synthase 920
acetone
aqueous, aflatoxin extraction 1528,
1527T
precipitation of metabolites in
fermentations 693
acetone-butanol-ethanol (ABE)
fermentation 431
Clostridium acetobutylicum 429
see also butanol-acetone fermentation
acetyl-coA (acetyl coenzyme A) 718, 719
b-oxidation of fatty acids 1306
pyruvate oxidation to 1276
acetyl-coA carboxylase 1308
acetyl-coA dehydrogenase 1306, 1307F
acetyl-coA synthetase 1306, 1307F
3-acet);l-DON, oral toxicity 1546T
15-acetyl-DON, oral toxicity 1546T
Achromobacter 1875
Achromobacter piechaudii 38
acidis) 1729
antimicrobial actions 1729
dissociation 1730-1731
in fermented meat products 749-750
organic see organic acids
pK 562
production, Cellulomonas 369
taste in foods 1731, 1733F
weak 2263, 1731, 1733, 1733F
diffusion through membrane 1735
from wood smoke 1739, 1740T
see also specific acids
acid cleaners 1810
acid-fast bacteria 1500, 1504
cell wall structure 163, 176
Acinetobacter (continued)
isolation 10-1 1
enrichment procedure 10
media 11
National/International Regulations
procedures 1 3
nomenclature 8-9
optimum growth temperature 11
pathogenicity 9
selective growth 10-1 1
species 8-9, 8-9
spoilage of foods 9
fish 1489
meat 1258,2052
taxonomy 1487,1876
transformation assay 11
virulence of strains 15
whole cell hybridization 10F
Acinetobacter baumanii 9
in intensive care units 15
Acinetobacter calcoaceticus-A. baumanii
complex 1 3
Acinetobacter johnsonii 7
distribution in food 9
Acinetobacter lwoffii 7, 8-9
distribution in food 9
acoustic wave transducers 274
Acremonium 863-864, 865, 868-870, 894
acridine orange 1388, 1387T
Botrytis detection 281
Lactobacillus bulgaricns staining 1137F,
1137F
acridine orange direct count (AODC) 527
actagardine 192
Actrnomucor 861
Actinomvcetales 211
Actinomicetes 211
cellular differentiation 167, 167F
metabolism 1298
actinomycetomas 2137
actinomycin 1334
actinorhodin 1334
active dry yeast (ADY)291-292, 291F, 2340
active packaging see antimicrobial
packaging; modified-atmosphere
packaging (hfAP)
active transport 1273, 1273, 1280, 1290,
1291F
acyl carrier protein 1308F
adaptation, microbial
to acids 1735-1736. 1736F
to environmental stress, biofilm bacteria
255-256
by fungi, to redox potential and pH 559561.559F
to pH changes 559-561
to redox potential and pH changes 559561,559F
to stress, hurdle technology 1075
yeasts, to acids 1736, 1736F
added value, microorganisms to industry
485
additives see food additives
additive tree methods 179
ADE2 gene 911
adenine auxotrophic mutants, sake yeasts
1917
adenosine diphosphate (ADP) 17
bioluminescent assays, adenylate kinase
assay us 24T
preparations 18
adenosine monophosphate (AMP),
adenylate kinase role 17. 17
adenosine iriphosphate (L4TP)80,88, 94,
220,2170
in adenylate kinase assay 17, 18, 19
analysis, rationale for 95
assay 2170
applications 2170
limitations 2170
schemes 88-89
technique 2170
INDEX I iii
adherence (continued)
see also bacterial adhesion
adhesins 164
adhesion
bacteria see bacterial adhesion
biofilm bacteria 253-254, 255
strength 256
adipic acid, as preservative 1730
adjunct cultures
cheese-making 382-383
Lactobacillus bulgaricus 1140
meat curing and 1261, 1261T
adjuvants 625
adsorbents
commercial 691T
properties 691
adsorption, metabolite recovery in industrial
fermentations 691-692
column operation 691-692, 692F
concentrations of solutes 692F
adsorption chromatography 691
adsorption curve 532
adsorption effect 539
adsorptionielution methods, viruses 22842285
adsorption isotherm 692
adulterants, detection by enzyme
immunoassays 632
adverse food reactions 1004
Advisory Committee on Dangerous
Pathogens (ACDP)2221
aeration
solid-state fermentation 671
submerged fermentation 666
aerobes
facultative 173
on meatimeat products 1255, 1255T
microaerophilic 173
obligate 173
strict 556. 1284
transport systems 1273T
types 173, 1 7 4 1
aerobic metabolism, ATP formation 12721279
see also metabolic pathways
aerobic plate count (APC)method 2160,
2161
aerobiosis 557F
Aerococcus, characteristics 1 1 6 5 1
aerolysin, Aeromonas expression 28
Aeromonas 25-30,30-37
biochemical tests 26, 26T
capsular layer 28
carrier rates 29
chemo-organotrophic facultative
anaerobes 25
classification 25, 26F
clinical laboratories 26
detection 30-37
rapid methods 36
detection by culturing 31-35
common media 31-32
differential media 3 5
enrichment techniques 32
from fish 35
from food 34-35
media 3 3 1
methods 32-33
most probable number method 33-34
nonselective approach 32
selection isolation techniques 34-35
from water 35
detection using modern methods 35-37
molecular methods 3 7
serology 35-37
distribution 30
endotoxin 28
exotoxins 28
extracellular protein expression 28
fermentation and 34
fimbriae and adhesins 28
general characteristics 25-27, 25T
~~~~~
Aeromonas (continued)
growthisurvival at low temperature 27,
27-28,27T
atmosphere 29
background microflora effect 29
factors affecting 28-29
salt and pH affecting 28-29
growth temperatures 25, 27-28
haemolytic and proteolytic activities 28
hybridization groups 3 1
identification 3 5
importance to food industry 27-30, 3 7
isolation from food, stages 31, 31F
meat spoilage 1266
0-antigen LPS from smooth strains 28
pathogenicity 3 1
pathogenic serotypes 29
phenons 2 7
phenospecies 31
Plesiomonas differences 2 5 1
prevalence in foods 27-28, 27T
psychrotrophic nature 27, 27-28, 2 7 1
in shellfish 2003-2004
significance in foods 37
S-layer 28
speciation 35
methods 26-27
species 25-26, 31
biochemical characteristics 26, 26T
new 26
pathogenicity 29-30
virulence factors 28
Aeromonas caviae 26
Pathogenicity 29, 30T
prevalence in foods 2 7 , 2 7 1
Aeromonas hydrophila 26, 30
capsular layer 28
prevalence in foods 27, 27T
psychrotrophic nature 27, 27-28, 27T
spices and essential oils effect 1721
Aeromonas (Ryans)agar 31
Aeromonas salmonicida
detection 3 5
rapid diagnostic test 36
Aeromonas sobria 26
prevalence in foods 27T
Aeromonas veronti biotype sobvia 28
aerosols, microorganisms in 1816
aesculin, hydrolysis 618, 620
Cellulomonas 368
affinity sensor 274
aflatoxin(s) 1325T, 1512, 1514
adverse effects 1540
in butter and cream 1454
carcinogenicity 1514, 1519, 1533, 1540
concerns 1512
detection 75
using biosensors 270
disease associated 1325
effect on animal health 1519
in fermented foods 1326
meat products 747-748
funei oroducine 1514. 1540
.&pergillus ?0-71,72, 1512
Aspergillus flavus 71, 72, 77-78, 74F
Aspernillus parasiticus 72, 74F
dekccon 70-71
fungal characteristics 77T
genes involved 71
in koji moulds 71
mechanisms 78
reduction methods 78
levels in seeds 77
maximum level allowed 77
occurrence 1520
in foods 1540
food types and geographic distribution
1523T
production inhibition by Lactobacillus
2100
regulations affecting 77
solvents for extraction 1527T
I iv INDEX
aflatoxinis) (continued)
solvents for separation 1529T
structures 74F, 1515F
synthesis and functions 77-78
tblerance limits 1533T
toxicity 1514, 1519, 1540
types 1454,1514, 1515F, 1533, 1540
see also mycotoxins
aflatoxin B,63, 1540
actions 77
Aspergillus flavus producing 7 2 , 7 7
Aspergillus producing 6 3
as carcinogen 1514
hepatocellular carcinoma 77
mass spectrum 1531F
radioactive labelling 1536, 1536F, l536F
species producing 77T
structure 74F, 1541F
toxicity 77T, 1540
aflatoxin Bz
Aspergillus flavus producing 72
species producing and toxic effects 77T
structure 74F
aflatoxin G,
Aspergillus parasrticus producing 72-73
mass spectrum 1531F
species producing and toxic effects 77T
structure 74F
aflatoxin Gz
Aspergillus parasiticus producing 72-73
species producing and toxic effects 77T
structure 74F
aflatrem 78, 76F
XFNOR, PCR commercial test validation
1638-1639
Africa
fermented fish products 757
fermented foods 736-737
agar
standard methods, formulation 2 1 5 5 1
see also specific types
agar-based kits
food-poisoning organisms 238-239
miniaturized techniques 222-223
Agaricus bisporus 909, 1401F
agglutination tests 627
Brucella 323
latex see latex agglutination
rapid detection of microbes 1892
air
compressed, laboratory supply 1123
contamination risks from 1793, 1804
microorganism concentration 1816, 1817
microorganism transport 1816-1 817
milk contamination from 1437
particle removal 1820-1821, 1820F
particles 1680
sizesiclasses 1820F
quality 1680, 1820
UV treatment 2212
air-blast coolers 407
airborne contamination 1816-1822
controlireduction 1818-1819
heat inactivation 1819-1821
need for 181 6
particle removal 1820-1821, 1820F
measurement methods 1817-1818
Andersen perforated disc sampler
1817-18 18, 1818F
centrifugation 1818, 1818F
filtration 1818, 1818F
impinger 1818, 1818F
slit sampler 1817, 1818F
see also air filtration
milk 1437
recontamination prevention 1821
risks 1793, 1804, 1817
risks from 1793, 1804
sources 1816-1817
validationiassurance and maintenance
1821-1822
air conditioning 1121, 1804
INDEX I v
I vi
INDEX
pathways
energy release 1279-1288
sites 1286-1287
substrates utilized 1280
substrate uptake mechanisms 1280-1281
anaerobic respiration 1284
Shewanella putrefaciens 2010, 2010F
anaerobiosis 557F, 1189
analytes 625, 627
anamorphic state 62, 861, 887
anatase 2213
anatoxin a 1674
anatoxin ajs) 1674
Andersen perforated disc sampler 18171818,1818F
aneuploidy, in fungi 928-929
ang-khak 2115
animal bioassays
botulinum toxin see botulinum toxin
(BoNT)
emetic toxin from Bacillus cereus 120121
rabbit ileal loop assay 120
animal feeds
antibiotic bans 1836
bovine spongiform encephalopathy
association 284
ochratoxin A in 1541
single-cell proteins 2035
nucleic acid content 2032
animals
anthrax 129
carcasses, anthrax 130, 134, 134
doublinev time 2035T
methanogenesis in gastrointestinal tract
133 7-1 3 3 8
monitorin# for contamination 837
mycotoxins effect on health 1518-1519
Trichinella prevalence 2182-2183
see also specific animalslinfections
anion removal 562
Anisakiasis. symptoms of human disease
1054
Anisakis simplex, life cycle 1054
Anoxyphotobacteria 177
anthocyanins 732
anthraquinone 73 1
anthrax 118, 129, 129-130
animals 129
cutaneous 130, 134, 130F
gastrointestinal 130, 142
intestinal and oropharyngeal types 130
pulmonary 130
antibioticis) (contiizued)
enterococci sensitivity 1371
Enterococcus cultivationiderection 619620
fungal synthesis 1320-1324, 1320T
kefir microflora 802
Lactobacillus brevis sensitivity 1145T
Lactobacillus bulgaricus sensitivity 1141,
1142T
markers for Bacillus subtilis 137, 137T
in media
Botrytzs detection 280, 280
~~
~~~~
antigenis) (continued)
antibody reaction see antibody-antigen
reaction
as biosensors 269
coupling with enzymes 629
food spoilage fungi detection 231
Geotrichum candidum 945
polyclonal antibody production 626
radioimmunoassay (RIA) 628
antigenic variation, Giardia trophozoites
954
antimicrobial actions, acids 1729
antimicrobial compounds 1577
bacteriocins 1573-1574
see also bacteriocins; nisin
biofilm resistance 256-257, 257F, 257T
ecology of natural systems 1570-1572
electroporation treatment medium 1461
enzymes 1575
future developments 1575-1576
GRAS status 417
lactic acid bacteria 1574
lactoferrin 1589-1590
lysozyme 1582-1587
milk Droteins 1587-1591
in mddified atmosphere packaging 412
natural s)stems 1570, 1572-1575
nisin 1573-1574
see also nisin
plant-derived 190, 1718T
essential oils 1718-1720
sources 1576-1582,1574
see also essential oils; spices
production, recombinant DNA
technology 939
spices as 1717
storage and natural systems 1570
transferrins 1575
antimicrobial effects, low pH 562
antimicrobial herbal extracts 420
antimicrobial packaging 416-420
applications 419-420
edible films/coatings 418-419, 4 1 8 1
materials 417-41 8
new developments 417-418
Microban 417, 1692
polymers/films 41 7
principles 417
regulations and control 420
sachet technology 419
antimicrobial soaps 1799
contamination 1799, 1799F
antimutagenic activity, of fermented milks
797
antioxidants
acids 1730
importance of fermented foods and 738
sulphur dioxide 1752
aoules 782
API 20E system 128, 2 2 5 2 239
advantages and disadvantages 239
biochemical reactions used in 248T
comparisons with Enterotube and BBL
Crystal systems 248-249, 2487
method and evaluation 239
principle 245
protocol 245-246
MI-50 CHL 251
API system 223
fungi 23 1
microflora in fermented foods 251-252
API YEAST-IDENT 231
API-ZYIM system, rapid 252
appertization, preservation methods 15711572
apple juice
centrifugation, microbes removed 1684,
1684T
for cider 421
preparation 421
composition 426
contaminants 422T
INDEX I vii
Arthrobacter (continued)
Micrococcus separation 56
nutritional versatility 56
pcd plasmid 58
polysaccharides 5 7
proteolytic actions 5 7
psychrotrophic strains, in milk 60
remediation of ground water 5 9
role in foods 58-61
biodegradation of pesticides 5 9
meat, eggs and fish 59-60
milk and cheese 60
vegetables 5 9
species 54, 54T
groups 54
new 61
sensu stricto 541, 55T
strain Q36, genes 58
Arthrobacter agilis
Characteristics 1345, 1346T
differentiation 1347T
Arthrobacter citreus 54
Arthrobacter cumininsit sp. noti 61
Arthrobacter globiformis 54
metabolic properties 56T
Arthrobacter nicotianae 54
as biosensor 270
inhibition of Listeria 60
metabolic properties 56T
Arthrobacter sulfztreus 54
Arthrobacter ureafacieiis, proteinase 5 7
Arthrobacter woluwensis sp. nov 6 1
arrhrofactin 61
arplsulphatase, mycobacteria 1507
asci 890F
Ascodesinis sphaerospora 1403F
Ascomycetes 861, 855
classification 899
basis 889-891
commercial importance 891-893, 8927,
892T
defining teatures 887-889
Deuteromycete relationship 887, 888F
eukaryotic 887-893
general features 889
reproduction 887-889, 888F
sexual 888F
see also yeast(sj
Ascomycota 862-868
Ascomycotina 887-893
ascorbates, as curing agents 1263
L-ascorbic acid
as antioxidant 960
nitrous acid reaction 1767
production 960
Gluconobacter 960
ascospores 855, 887, 888F,890F
Aspergillus 62
characteristics of fungi producing 889T
species 890T
ascus 862
aseptic packaging 2195
filling procedures 1029-1030
sterility detection by ultrasound see
sterility testing
aseptic processing, UHT 1024
Asia
fermented fish products 756-757
fermented milk oroducts 798-805.799T
oriental foods, moulds application'21142116,2114T
origin of fermented foods 736
aspartate amino acids, synthesis 1296,
1296F
aspartate aminotransferase, Rhodotorula
1902
aspartate protease, in cheese maturation 391
aspartic acid 1292, 1292
deamination 1293
synthesis 1295
Xspergillaceae, antibiotics produced 1320
aspergillic acid 78, 76F
I viii
INDEX
Aspergtllirs f l m u s (continued)
Aspergillus f l a w s group 66
Aspergillus fumigatits 79
Aspergillus nidulans
A,$fAl gene 914
chromosome 6 7
cultivation medium 724T
homologous recombination 913
nuclei 922
pyrC gene 913
sterigmatocystin production 71
transformation by recombinant D S A 914
Aspergillus niger 710F
chromosome 67
citric acid synthesis 706-707, 707-714,
708F
enzy-mes, applications 915
glucoamylase 68
gluconic acid synthesis 6, 715
importance in food industr) 2057
Asheivillus nomius 72
'afl&Jxins73, 1514
morphological characteristics 77T
Asmrnilirrs o c h r ~ c e u sochratoxin
,
15 14
Aspergillus oryzae 66-72, 1327
aflatoxin not produced 71, 1326, 1327
applicationsiuses 66
Characteristics 66-67
chromosome 67
conidia 67, 69
cyclopiazonic acid 1514
detection methods 69-71
differenriation from A. flavzts 70
distribution 66
enzymes produced 68
applications 915
genes 68, 69T
genetics 67
GRAS status 66
growth 67
hl-phae (mycelia) 67
identification methods 69-71
molecular biologJ- 70
importance in food industry 67-69
fermented foods 66, 67-69
morphological characteristics 67, 69, 67F
mycotoxins 68-69
non-aflatoxigenicit!; molecular
characterization 71
seed cultures 68
so>-sauce production 65
taxonomy 66, 69-70, 70T
Aspergillits parmiticus 69, 72
aflatoxins 72-73, 74F,1325, 1514
biology and habitat 73
groarh media 75
identitication 70
interactions with hosts 74
morphological characteristics 77T
mycotoxin production 1325
as plant pathogen 73-74
as saprophyte 73-74
Aspergillus pentcilliotdes
in cereals during storage 2046
cereal spoilage 2046
Aspergillus restrictus, cereal spoilage 2046,
2046
Aspergillus section Flaui 66
Aspergdhs s o p 65, 69, 1327
identification 70
inability to produce aflatoxins 1326, 1327
aspertoxin 78
asphyxiation 1002-1003
assays, nucleic acid-based 1599-1609
Association of Official Analytical Chemists
(-\O.\C) 1102
Escherichia colt 0 157 immunoassays
2227,22281,2228T
evaluations of Bacillus detection methods
I55
mycotoxin detection 1527, 1528
PCR commercial t e i t validation 1639
84-85
finished meat products 82-83
hygiene monitoring 99-100
meat homogenization problems 82
poultrl- hygiene monitoring 99
raw meat materials 8 1-82
'rinse-bag' method 82
role in meat processing 85-86, 85
sterile sponge method 82
total viable counts on meat 82
principle 80-81, 88-89, 9 5
procedure 82F
aseptic technique 86
rapid detection of microbes in food 1893
rapidishort turnover time 80, 86. 95, 101
reaction 80-81, 81F. 88-89: 94
reagent checking 102, 103T
reagent storage 102
real-time testing 85-86, 9 7
sensitivity 82, 96-97, 97T. 209
methods to increase 97, 107
technique 2170
total viable microbial count relationship
86-87
use in hygiene monitoring 1 7
ATP:citrate lyase 1300, 719
Rhodotorula 1901
ATP synthetase system 1287
audit
laboratory 1129, 1132
maintenance of accreditation schemes
1133
Aureobusidtum 109-112, 869, 895
INDEX I ix
Aureobasidium (continued)
characteristics of genus 109-110, 1 1 0 1
colony appearance 109
conidiogenesis 109
detection methods 110
immunological 110
plating 1IO, 112F
enzymes 111 T
in foods 109-110
fruits and vegetables 109
survival in reduced water activity 110
unacceptable levels 110
Aureobasidium pullulans
characteristics 109-110, 11OT
conidiation 109
control 112
enzymes 1IO
food additives produced 111 T
fruit spoilage l i 2
importance to consumer 112
importance to food industry 111-112
merabolismhutrition 110
opportunistic mycosis 112
pullulan production 110
Aureobasidium pullulans var. melanogenum
109
Australia
food hygiene regulations 1841-1842
regulatory systems for process hygiene
1833T
autoclaves 1126-1127
gravity displacement 1126, 1127F
pressure cooker 1126, 1126F
autolysin 448, 933-934
autolysis
bacteria 1474
fish 813, 814
yeast 2032
autolytic genes 1474
autonomously replicating sequences (ARSj
912
autoradiography, microautoradiography
2180
hutotrack system 107
auxotrophic markers 91 1
auxotrophic microorganisms 173, 1280
avenacins
antimicrobial compounds 1577
spoilage reduction 1577-1578
avidin 629
antimicrobial chelating agent 1574-1575
food application 1586
mode of action 1584
occurrence 1582-1583
properties I584
structure 1583
avocado, antimicrobial compounds 15761577
a,> see water activity
Azobacter vrvelandii 1289
azo compounds 202
azoreductases 202
Bacillus (continued)
detection by cultural techniques jcont.)
collaborative evaluations/validations
155
diluenrsisolutions used 156
flat sour spore-formers 155
formulations of media 151
heatine of samules 151-152
incubation of samples 152
media 149-150,156, l j O T
media for confirmation 157-158
media for enumeration 156-157
mesouhilic aerobic soore-formers 152.
li5, l5lT
procedures 151-154
procedures in food samples 151T
roue suores 150, 152-153,155,15lT
sample size 151
sample type 150
see also specific Bacillus species
detection of environmental changes 117
enzymes 113, 116T
reactions 116-117
food-borne illness 141-143
characteristics 144T
see also Bacillus cereus
food spoilage I50
acid foods 1009
flat sour 128, 150
see also Bacillus stearothertnophilus;
canned foods
gene regulation 117
genetic diversit). 113, 114
gene transfer 115-116
genome 114, 115T
identification of species of public health
interest 154T
mesophilic aerobic spore-formers 149
detection 152, 155, 1 5 l T
in milk 1444
non-pathogenic strains 113
pathogenicity 117-1 18
phylogenetic tree 114, 114F
products 113, 116-117, 116T
species
characteristics 116T
importance in food industry 149T
spores, in food samples 150
sporulating, isolation 115
sporulation 113, 115
thermophilic flat sour spore-formers 149
toxins 146
detection 141-149, 148
see also Bacillus cereus
Bacillus aerogenes 598
see also Enterobacter aeropenes
Bacillus anthracis 129-135
capsule 130, 133, 132F
characteristics of species 129-131
classification 129
control 129
detection 131-134, 134, 1 3 3 1
antigen-based methods 132
preliminary tests 132
presumptive tests 132-133
gamma phage sensitivity 132
gene, capsule s)-nthesis 130
haemolysis absence 132
herbivore infections 129
human infections
meningitis 129-130
see also anthrax
importance to consumers 134-135
importance to food industry 134
isolation, WHO protocol 132, 133FT
motility absence 132
as obligate pathogen 129
penicillin sensitivity 132
regulations relating to 134
5-layer proteins (Ea1 and Sap) 131
spores 129
germination requirements 129
u
I x INDEX
Bacillus cereus (continued)
toxins (continued)
factors affecting 146
genes 119
mechanism of action 143
non-haemolytic enterotoxin complex
145
production 122-123
structure 145-146
various 146
virulence, assessment 122
virulence factors 119, 119-120
Bacillus cloacae see Enterobacter cloacae
Bacillus cocovenenans see Burkholderia
cocovenennns
Bacillus Genetic Stock Center 135
Bacillus licheniformis
amylase gene in Zymomonas mobilis
2372
detection 154
food-borne illness 142, 142-143, 144T
growth in bakery products 150
Bacillus megaterium, spores, germination
172
Bacillus mesentericus, propionic acid action
1781,1782
Bacillus mycoides 121
Bacillus popilliae, pathogenicity 118
Bacillus pumilus, food-borne illness 142,
143, 144T
Bacillus sporothermodurans
heat resistance data 1027T
UHT processes and milk contamination
1027
Bacillus stearothermophilus 124-129
aerobic thermophilic spore-former 126
characteristics of species 124-126, 127,
124T
detection methods 126-128
specific tests 127-128
distribution and sources 125
enzymes 126, 127T
in foods 125
food spoilage
fish 811
flat-sour spoilage 1010
growth requirements 124
heat resistance 126
importance to consumer 128
importance to food industrl- 128, 150
regulations relating to 128
spores
in canned foods in tropical areas 128
in canneries 128
germination 125-126
heat-resistance 125, 124T
heat-shocked 125-126
immobilized, uses 126
inactivation 125
as indicator of sterilization 126
process-resistant 126
prolonged heating effect 128
regulations 128
risk factors associated 128
sodium chloride effect 1726
strains 126
transmission electron microscopy 1417F
Bacillus subtilis 113, 135-141
ABC-transporters 138
bread spoilage 2050
capsule 135
characteristics of species 135-136
chromosome 135
detection 136-137, 154
DNA uptake, natural competence 138,
139
exoproteins 138
food-borne illness 136, 142, 142, 144T
foreign proteins in 139
genes, categories 114
genome 113, 1157, 135, 135
growth 136-137
bacteria (continued)
cell membrane (continued)
see also cell membrane
cell organization 160-166
cell sorting using flow cytometry 828-829
cellular contents and inclusions 164-166
cellular differentiation 1 6 7
cell wall 162
acid-fast 163, 176
Bacillus 114-115
composition and taxonomy 176-177
disruption by sorbate 1773
freezing effect 843
Gram-negative bacteria 162-163,
163F, 176, 176F
Gram-positive bacteria 162, 163F, 176,
177, 176F
ion-exchange system 162
phenolics and essential oils effects
1718-1719
Staphylococcus 2063-2064
strength 162
see also specific bacterial geneva
chemotaxonomy 176-177
chromosome 166
see also specific genera
classification, phylogenetic 178-183
1 6 s rDNA 178-179
advantageiobjective 1 8 0
application of results 179-183
laboratory procedures 179
limitations 182-183
link with traditional classification 180182
classification, traditional 173-178
groups based on energy sources 173
groups based on oxygen need 173,
174T
groups based on temperature 173-174
nucleic acids 175
objectives 175
phylogenetic method links 180-182
clumping 934
colony formation and characteristics 166167
surface topology 167, 165F
composition 159T, 160T
conductance changes 575
conjugation 934-935, 934F
crystalline surface layers 163-164
cultivation conditions, optimization by
electrical techniques 582
cultures, turbidity measurement 685
cytosol 164-165
damage due to freezing see freezing
death
growth phase-dependence 1735,
1735F
kinetics 1735, 1735F
timescale of preservative action 1713
death curves, non-thermal 1704, 1704F
death rate
heat killed bacteria 1012
modelling 1704
definition 173
destruction
kinetics 1464
manothermosonication 1463-1464,
1465
see also microbial inactivation
detection time ( D T ) 576-577, 585
diversity 158
doubling time 2035T
D values 1340, 1341
ecology in food see ecology
effect of freezing on 842-843
effect of rehydration 535-536
encapsulated, Nordic fermented milks
792
endospores see endospores
envelope 160
methanogens 1336
INDEX I xi
bacteria (continued)
envelope (continued)
S-la) er 1336
structure 161-164
F and F strains 934
fat and lipid composition 718,720T
in fermented foods 249T
fish 807
flagella see flagella
flavours produced by 7331
food poisoning due to 835
see also food poisoning
food spoilage by see spoilage of food
G+C values see DNA, G+C content
generation time, calibration of
impedimetric technique 587
genetic engineering see genetic
engineering
genetics 929-940
gene transfer 934-938
genus 175
glycocalyx, fermented milk products 792
growth 205
after rehydration 536
environment-dependence 1709-1710
factors influencing 542-543
freezing effect 846-847
as function of environment and models
1708-1710
lag phase 543-544,550,665
limits 550-551
low p H foods 561-562
at low temperatures 845,845T
minimumimaximum p H 5581,1729F
minimum temperatures 846T
minimum water activity 841T
modified atmosphere packaging effect
414-415
normal profiles 665F
optimization 548
phases and effect of freezing 842
reaction rates and 551-552
redox dependence 557F
requirements 542-545
sous-vide products 1341-1342
submerged fermentations 665-666,
665F
suppression by salt 1724-1725
temperature control 548
temperature effect 575,845
temperature interaction with other
factors 550
temperatures for 840
tolerance of low water activity 542,
bacteria (continued)
high-frequency recombination (hfr)
strains 934
identification 174,175
electrical techniques 582
inactivation see bacteria, destruction;
microbial inactivation
inhibition of undesirable microbes
by fermentation 1726
by salt 1725,1726-1727
in intestine see gastrointestinal flora
intracellular structures, water activity
effect 545-546
lipids 1299
lysis
by bacteriophage 203-204
PCR sample preparation 1479
by phage lysins 1473
marine, tetrodotoxin production 1674
metabolism, temperature effect 553-555
mineral uptake 1313-1314
morphology 159-160,l59F
environmental influences 160
variations and flow cytometry 828
nomenclature 174,174
nucleoid 166
organelles 165
origin of term 173
outer membrane in Gram-negative cells
163
pathogen detection by phage-based
techniques see bacteriophage-based
techniques
periplasm 163
phage adherence 1471
phage as viability indicator 205
phage interactions see bacteriophage
phage-resistant mutants 1472
phage typing see phage typing
oili 164.934
polysomes 165
preservatives active against 1712T
protective cultures, meat preservation
1271
replication 205,933-934
replication rate, phage rate comparison
208,208F
reproduction, binary fission 933-934
riboflavin production 730
secondary metabolites 1328-1334
see also secondary metabolites
selective adsorption 1696-1699
single-cell protein see single-cell protein
543T
water activity levels 542,542T
growth curve 548,548F,665F,1709F
maximum carrying capacity 548,548F
growth limit models 1706,1706F
growth rate 1723
absolute and specific 1709F
Arrhenius plot 552,552F
carbon dioxide effect 559
comparison of food-borne bacteria
55OF
effect of freezing 848
effect of water activity 543,543F
environmental factors effect 543,544F
fastest-growing organisms 549-550
in food 548
interactions of factors 551,551F
modelling 1704,1709F
models 1707T
optimum temperature 549
solute tolerances 174F
temperature effect 549-550,552-553,
549F
see also temperature
harvesting, centrifugation application
1685-1686
heat resistance 1340,1340,1341
higher taxa 175
S-layer 163-164
atomic force microscopy 1423
slime 792
composition 793T
determinants affecting production 793
production process 793-794
production rate 794
sourdough bread 300
spore-forming 168
see also endospores; spore-formers
spores see endospores, bacterial
sporulation 543-544
starter cultures see starter cultures
storage granules 166
structure 158,1591
sublethal injury due to freezing 844
recovery 844
surface-ripening, as starter culture 20851
survival at low temperatures 847-848
see also psychrophiles
taxonomy 174
chemical 176-177
classical and numerical 175
genetic methods 175
major taxa 177-178
serology 176
toxin production 543-544
bacteria (continued)
transduction see transduction
transformation 935-936,935F
competence 935
type strains 174
viability
freezing effect 847,847F
freezing rates and 841
staining for 830-832
viable cell counts
alternative methods 219-220
method 219
virulence factors 1472
viruses see bacteriophage
water activity
inhibitory levels 1724T
requirements 542,542T,1723
tolerance of low levels 542,543T
yield, water activity effect 544
bacterial adhesion
conditioning layer of organic materials
1693
control by polymer technologies 1692-
1699
free energy change 1693
importance 1692
inhibition 1692-1696
hydrophilic surface polymers 1693-
1695
low surface energy polymers 1695
mobile surface polymers 1695-1696
polymers for retardation 1692-1693
polymer structures 1694T
thermodynamic treatments 1693
selective adsorption of bacteria 1696-
1699
see also adherence; biofilms; polymers
bacteria-specific adsorbents 1696-1698
bactericidal barriers, bacteriocins as 190
bactericides, ultrasound 1463-1464
bacteriocins 183-191,1711
advantages/disadvantages 188-189
applications 185
as bactericidal barriers 190
Bacteroides 202
Brevibacterium /mens 309
cost-effectiveness issues 190
definition and description 184-186
detection 184,184F
effect in fermented meat products 746
effect on Bifidobacterium 1356
enterococci producing 623-624
Enterococcus faecalis 1367
Enterococcus faecrum 1367
fast- and slow-acting 190
future prospects 190
genetics 189
GRAS status 184,190
harvesting 189-190
hurdle technology 1074
hydrophobicity 189
lactic acid bacteria 2103-2104
lactobacilli 1136,1136T
Lactobacillus acidophilus 1153-1154,
1153T
Lactobacillus brevis 1149,1 l5OT
Lactococcus lactis 1169
Leuconostoc 1193-1194
as markers for food-grade cloning vectors
919
meat preservation 1271
Moraxella 1491
mutants resistant to 189
natural antimicrobials 1573-1574
as natural food preservatives 185
as natural products 188
origin of term 184
pediocin-like 187-188
potential uses 188
production 189-190
Proteus 1863
safety aspects 189
I xii INDEX
bacteriocins (continued)
in starter cultures 2103-2104
strains producing 184
super producers 1573-1574
thermostability 188-189
toxicity trials 189
types and classes 185, 1 8 5 1
see also nisin: other specific bacteriocms
Bacteriological Analytical Manual (BAM)
Salmonella detection 1967
Salmonella enteritidis detection 1939
bacterioohaee 203., 936.2264. 1469-1471
in adenylate kinase assay for bacteria 2223,22F, 23F
adsorption 2091.2105. 1471. 1473
amplification technique see phage
amplification
appearance 1470F
applicability for bacterial pathogen
detection 204-205
Arthrobacter 58
bacterial interactions in food 1469-1470,
1472
concentrations for contact 1472
bacrerial resistance see bacteriophage,
resistance
bacterial taxonomy 175
as bacterial viability indicator 205
Bacterordes 202
Bacteroides fragilis 2278
burst size 2091-2092, 2105
characteristics 203-204, 1470, 1471F
concentrations in foods 1472
defective 936
discovery 1469
as disinfectants 1473
distributionisources 1469
DNA packaging 936
faecal contamination indicator 2284
fermented milks from Northern Europe
794
gene product detection 205
generalized transduction by 936-937,
936F
harmful effects 1470
helper 937
host specificity 1471
induction of temperate phage 1471
infecting food pathogens 1470
infection
butanol-acetone fermentation 447
detection by electrical techniques 582
infection cycle 203-204
infection process 1471
lactic acid bacteria 2105-2107
Lactobacillus bulgaricus 1141
Lactobacillus casei 1159-1160, 1161T
Lactococcus lactis 1169-1170, 2106F
lux see lux-bacteriophage
lysins see lysins
lysogenic cycle 1471
lysogenic phage 1170, 2106-2107
lytic cycle 2092, 2105-2107, 1471
lytic phage 1169-1170
Propionibacterium 1853
receptors 1471
recombinant 205, 205F
replication 204F, 2091-2092, 1470-1471
rate, bacterial rate us 208, 208F
rates 205
requirements 205
in water 1472
resistance 1472
genetic engineering 2099
lactic acid bacteria 920
Lactococcus lacris 1169-1170
starter cultures 939, 2106-2107
in starter cultures 2090, 2091-2092
contraliprevention 2094, 2107
management 2092T
testing 2094-2095
I
bacteriophage (continued)
in starter cultures (cotztiuued)
test kits 2093
yoghurt culture contamination 788
Streptococctts thermophilus 21 32
Streptomyces 2138
structure 203, 1470
survival wirhout hosts 2092
taxonomy 1470, 1471F
temperate 1471
toxin synthesis 1333
transduction by 936-937
typing see phage typing
use to control pathogens in foods 14721473
psychrotrophic pathogens 1473
yoghurt starter culture contamination 788
bacteriophage A511 206
bacteriophage-based techniques 203-210
advantagesidisadvantages 204T
bacterial pathogen detection 205
ltrx-bacteriophage see lux-bacteriophage
lysin-release ATP bioluminescence 208209,209F, 209F
Listeria detection 210
phage amplification 207-208
see also phage amplification
bacteriophage fFSW 1160
bacteriophage J1 1160
bacteriophage 1 9 3 7
bacteriophage P22 1853F
transduction 936-937
bacteriophage PL1 1160
bacteriophage T4 1472
transmission electron microscopy 1417F
bacteriophage test, Salmonella 526
bacteriostatic compounds, meat
preservation 1271
Bacterium monocytogenes see Listeria
nzonocytogenes
Bacteroides 198-203
anaerobe 1 9 8 , 2 0 0 , 2 0 0
antibiotic resistance 198
bacteriocins and bacteriophage 202
bile salt metabolism 202
capsules 200
classification and characteristics 198, 200
cultivation 200
media 200,200T
effect on foods in gastroinrestinal tract
200-202
glycosidases 201
polysaccharide breakdown 200-201
protein metabolism 201
xenobiotic and carcinogen metabolism
201-202
Flavobacterium relationship 821
glycosidases 201
importance in agriculture and food
production 202
lipopolysaccharide 198, 200
nitroreductases 202
pathogenicity 202
proteinases 201
species 198
characteristics 199T
Bacteroides distasonis 199T
Bacteroides eggertii 199T
Bacteroides fragilis
catalase and superoxide dismutase
production 200
characteristics 199T
enterotoxin 202
faecal contamination indicator 2284
pathogenicity 202
phage 2278
protein metabolism 201
Bacteroides uodosus 1418F
Bacteroides ovatus
characteristics 199T
polysaccharide fermentation 201
Bacteroides thetaiotaomicron
characteristics 199T
polysaccharide fermentation 201, 201T
Bacteroides uniformis 199T
Bacteroides vtilgatus 199T
BactimediaO 2094
BactoFoss system 83, 83F
procedure 83F
raw milk assessment 90
bactofugation 1685
Bacillus cereus spore removal 123
Clostridium tyrobutyricum spores 457
Bacrofuge 1682, 1683, 1684F
Bactometer 220, 574T, 584T
bactoprenol 1303
Bacto Rogosa SL Broth 1156, 1156T
BactoScan 529
Bactotherm 1683
BACTRXC 5741, 584T
bagoong756-757
Baird-Parker (BP) agar 2067, 2073-2074
bakery products
Bacillus growth 150
modified-atmosphere packaging 4 1 1
effect on spoilage 414
nisin addition 195
propionic acid addition 1781
shelf-life 195-196
sorbate addition 1772
s p oi I a g e
bacterial 2055
fungal 2060
staphylococcal food poisoning 2078
see-alio bread
baking
bread 289
confectionery products 474
Saccharomyces cerevisiae role 1920-1 922
yeast see Saccharomyces cerevisiae
see also bread-making
baking industry, nisin application 187
balao-balao 757
Balkan endemic nephropathy 1519, 15411542, 1654
ballistoconidia 855, 899
Bantu beer 1921
barrier technology see hurdle technology
bases, nucleic acid 930, 930F
Basidiobolus ranarum 883
Basidiomycetes 868
edible species 868T
Basidiomycota 868
basil, effects 1721
Basipetospora 863, 895
characteristics 8 8 9 7
conidial structures 891F
batch processes
fermentation see fermentation
microbial ecology of foods and 548, 548
pasteurization 1033-1034, 1033F
BAX screening system 226
Bayes theorem 2167
BB factors 1356-1358
BBL agar 1156, 1156T
BBL Campyslide 348, 348T, 350T
detection limits and sensitivity 351T,
351T
protocols 348-349
BBL Crystal system 240
biochemical reactions used in 248T
comparison with other systems 248-249,
248T
principle 245
protocol 247
BBL Enterotube system
biochemical reactions used in 248T
comparison with other systems 248-249,
248T
principle 245
protocol 246-247
BBMB-lactate medium 455T
B cells, mitogen, from fermented milks 797
INDEX I xiii
betalains 732
betuloside 735
beverages
alcoholic see alcoholic be\-erages
Bifidobacteriitm in 216
Brettariomyces contaminationieffects 305
clarification 1679
contamination prevention. ATP
bioluminescence role 104-108
Debaryomyces significance 5 1 8 1
fermented 2098
Brettanomyces contaminationieffects
305
Lactobacillus casei role 116 I
nutritional aspects 765-766
Saccharomyces cerevisiae role 19201922
from sorghum and millet 759-767
see also alcoholic beverages; beer;
sorghum beer; wine
microbial stability, assessment 101
microbiology. ATP bioluminescence role
101-109
see also ATP bioluminescence
natamvcin application 1779-1780
smoke-processed 1738
from sorghum and millet 759-767
spoilage
Saccharomyces ceret'iszae 1922-1 923
sorghum beer 764, 765T
see also beer; wine
sterility testing 106, 106F, 106F
thermoduric spoilage organisms 101
see also beer; soft drinks; wine
BIXcore 275
instrument 277
bias, models 1705
Bzfidobacteritim 2 10-2 17, 1 35 5-1 360
acid production 1356
actions 215
anaerobic growth conditions 216
antibiotics for selection 216-217
bacteriocins effect on 1356
breast-feeding and intestinal levels 214
cell morphology 1357F
characteristics of species 780T
for fermented milks 1377T
colonization of intestine 214, 1356
factors affecting 1356
culture stock/isolates characterization
1359-1360
development after birth 1358
discovery 211, 1355
enumeration 216-217
enzymatic characteristics 1375T
fermented milks using 7 7 7 2 780T, 1374T
in foodsibeverages 216
in gastrointestinal tract 1367
colon 212
counrs and supplementation 13581359
depletion and effects of 1356
ecology 212, 214
role 1355-1356
genus description 2 l l T
growth media for 216
growth promoting factors 1356, 1358,
1358T
health benefits (implied) 215-216, 215T,
1374
health-promoting activities 1358-1360
historical perspective 211-212
inhibitory effects on pathogenic bacteria
216
isolation methods 216-217
lactobacilli similarity 212
metabolism 1356
as probiotic 1138, 1374,2085
effects 212
products containing 1359
rapid identification 217
Bifidobactertum (coiztintted)
species 211, 212, 1355-1356, 1357F
descriptions 213T
survival after consumption 1359
taxonomy 211-212
actinomycetes differences 21 1
vitamin production 1358
Btfidobactertzrm acidophilus, ice-cream
making 1359
Bifidobactetkm adolescentis 213T, 780T,
1356, 1358
Bifidobacterium urzgulatum 213T
Bifidobactertum antmalzs 213T. 1357F
Bi$dobacterium asteroides 213T
Bifidobactertum hifidum 211. 213T. 1356
'characteristics hOT, 1377T
in fermented milks 1359, 1359, 1360F
characteristics 1 3 7 7 1
preparation 779
ice-cream making 1359
Bifidobacterium bourn 21 3T
Bifidobacterizim breve 213T, 780T
Bzfidobacterium cateiiulatirm 213T
Bifidobacterium choerimtm 213T
Bifidobacterium coryrzeforme 213T
Bzfidobacteriutn cuniculi 2 1 3 1
Bifidobacterium dentiuni 213T
pathogenicity 212
Bifidobacteriirm globosum 213T
Bifidobacterium iiidicum 213T
Bifidobacterium infantis 213T, 1357F
characteristics 780T, 1377T
in fermented milks 1359
Bifidobacterium lactis 1356
Bzfidobactertum lactzs BB 12 1786
Bifidobacterium longunt 213T, 1358. 1357F
characteristics 780T, 1377T
in fermented milks 1359
characteristics 1 377T
probiotic product 1786
supplementation with 1359-1360
Bifidobacterittm magnum 213T
Bifidobacterium minimum 213T
Bifidobacterium pseudocatenulatum 213T
Bifidobacterizim pseudolongum 213T,
1357F
Bifidobacterium puliortrm 214T
Bifidobacterium subtzle 214T
Bifidobacterium suis 214T
Bifidobacterium thermophilum 214T
bifidogenic factors 1356-1358, 1374
bifidus factor 1374
Bifidus milk 781
bifidus yoghurr 781
Bifighurt 780
bile, conjugated xenobiotic secretion via 202
bile acid conjugates, metabolism by
Lactobaczllus acidophilus 1362
bile-aesculin test, Vagoroccus identification
221 8
bile salts, metabolism, Bacterozdes action
202
bile salts-brilliant green agar (BBG) 31-32
bile salts-brilliant green-starch agar 32
binary fission 933-934
bacteria 166
binomial names 174
biocatalysts
Ptchin pastoris 1691
Schizosaccharomyces pombe 1988
Zymomonas mobzlis 2372
biochemical identification techniques 218228,228
alternative methods for viable cell counts
219-220
areas of recent developments 218
Enterobacteriaceae, coliforms and E . coli
244-249
comparisons 248-249
principles and types of tests 245
protocols 245-247
wet and dry systems 244
I xiv
INDEX
biofilms (contrnnedi
properties 255-257
active but non-culturable cells 256,
256F
adaptation to environmental stresses
255-256
adhesion strength 256
linked to exrracellular oolvmeric
subsrances 255
resistance to anrimicrobials 256-257
resistance to cleaning agents 256
Pseudomonas aerziginosa 1870
removal 1692, 1870
testing by electrical techniques 582
substratum effect on biocide efficacy 257
BIOgardeB 780,2085
biogenic amines 748
enterococci forming 1369-1370
Lactobacillus brevis forming 1150
Leucouostoc forming 1193
in malolactic fermentation 2312
production
meat spoilage 1266-1267
organiims 1366-1267
stored mear 1259
wine 2312
see also amines
Bioghurt 780
biohazard safety cabinets, in laboratories
1125
Biokys 78 1
biological conrrol
Bacillus role 117-1 18
Bacillus thuriizgiensrs 119
Trichoderma for fungal plant pathogens
2 188-2 189
biological ennoblement 737
biological enrichment of nutritional value
250
biological remediation see bioremediation
biological value (BVj, single-cell protein
2040
Biolog system 223, 232, 240-241
advantages 240
fungi 231-232
microflora in fermented foods 252
bioluminescence
adenylate kinase assay see adenylate
kinase (XKj
ATP see ATP bioluminescence
bacterial 1893
comparison with PCR 1631T
definition 8 0 , 9 4
Lactobacilltrs brevis detection 1146-1 1 4 7
Leuconostoc 1191, 1 1 9 1 1
shellfish 2007
biomass
algae 2024, 2026
ATP as cell marker for 1 6
control in industrial fermenrations 685686
estimarion, instruments 220-221
fungi 2036T
measurement 80, 685-686
calorimetry 685
instruments 220-221
production, Yurrowia lrpolytica 364
single-cell prorein 2030
veact
291
,
bioparticles 259
application of AC field 261, 261F
application of D C field 260-261, 260F
distribution of charge 260F
innare electrical properries 260, 260F
investigated by non-uniform XC electric
fields 262T
levitation by dielectrophoresis 264
morion in inhomogeneous AC electric
field see dielecrrophoresis (DEP)
motion in rorating electric fields see
electrorotarion (ROT)
I
~~~
bioparticles (contrnued)
motion in travelling wave electric fields
266-267
orienration (induced motion) 260
oscillations 261
polarizability variations 263, 263F
polarization in AC electric field 261, 261F
rotation 265
separation by dielectrophoresis 262-263
surface charge 260
torque generation 265, 265F
biopesticides
Bacillus thuringiensts 119
see also biological control
biopharmaceutical industry, clean-in-place
in 1815
biophysical techniques 259-267
basic concepts 260-261
see also dielectrophoresis (DEPj;
electrorotation ( R O T )
biopolymers 1693
fractionation 264
biopreservative, Pedrococcns role 1646
BioProbe 9 7
beer sterility analysis 106F
bioprocess 683
bioprotectire species, in meats 1271
bioreactors
Alcaligenes in 4 0
continuous high-cell-density, filtration use
1680
membrane 1680, 1680F
methanogenic 1336-1337, 1337F
bioremediaGon
Acinetobacter 1 6
Alcaligenes 39-40
biosensors 268-278, 1894
acceptance by regulatory agencies and
users 278
advantages 278
Alcaligenes, for heavy metals 40
alcohol measurement 686
Alteromonas ptitrefacreus 270
amperometric on-line 277
applications 269T
Arthrobacter nicotianae 270
bacreria 270-271, 2 7 1 7
citations 268
Clostridrum acidrririci 270
Clostrrdrunz botnlinnm 275
cyanide 270
definitions 268-276
development and sales projections 268
enzymes as 269-270,272, 686
fish freshness 270, 270
flow injection analysis and on-line systems
276-278,273F
flow-through and on-line
future prospects 278
microprocessor-conrrolled 277
future prospects 278
Gluconobacter role 957
glucose oxidase 270
see also glucose
Hansenula unomala 270
hydrogen peroxide detection 277
industrial fermentation 686
integrated multi-biosensors 686
limitationsiproblems 278
method of operation 686F
optical detection of D S X 274
optical flow cells in 277
peptides as 269
Pseudomonas 270
regeneration of activity 278
Rhodococcus 270
sensors 269T
affinity (IXsys) 274
enzyme 272
with potentiometric transducers 272
shelf life 278
stability problem 278
INDEX I xv
biosensors (continued)
Synechococcus 270
thermistor-based 276
tissue 270
transducers 268, 271-276, 272T
acoustic wave 274
amperometric 272-273
automated optical 274
conductance and capacitative 273-274
electrochemical 271-274, 272T
evanescent wave 275-276
with fibre optics 274-275
hybrid 274-275
optical 274-275, 272T
piezoelectric 274
potentiometric 271-272
sensitivity 268
surface plasmon resonance 275-276
thermal 276, 277
without fibre optics 274
typical sensors 268-271
antigens and other compounds 269
enzymes 269-270
immunoglobulin 268-269
microbial cells 270-271, 271T
whole cells 270-271, 271T
urea measurement 686
biospecific interactions analysis 275
biosynthesis, definition 1279
biotechnology
Acinetobacter applications 15-16
Avthrobacter applications 60-61
European Union safety standards 18371840
fungi use 2036
Thevmus aquaticus value 2140-2141
wine-making 2310, 2309T
wine yeasts 2308T
see also genetic engineering; recombinant
DKA techniques
BioteCon Diaenostis FoodProof Kit svstems
1633-1g35, 1636T, 1638T
biotin 629
biosvnthesis and uptake 1315-1316
enzymes 1315
function 1315
operon regulation 1315-1316, 1316F
in PCR amplification product 1480,
1480F
requirements 1308
biotin protein ligase 1316
Biotrace Dairy Kit assay 92, 92T
biotransformation, by Acinetobacter 1 6
biotyping
Campylobactev 339
Clostridium perfririgens 4 3 9 1
Pseudomonas aeruginosa 1869
Staphylococcus aureus 2067
Vibrio cholerae 2245
bio-yoghurt 785
birds, control in manufacturing facilities 968
botulism (continued)
infant 460-461
outbreaks 4 6 0 , 4 6 1 T
pathogenesis 460
prevention 461
see also Clostridium botulinum
bovine spongiform encephalopathy (BSE)
283-288
in Britain 283-284
in cattle, case numbers 285T
clinical signs 286
diagnosis 2 8 6-2 8 7
in Europe 285-286,285T
exotic animal species infected 284T
infectivity of agent 284. 287
notifiable disease 285
pathogenesis 285
pathology 284, 286,283F
protection of humanianimal health 285
regulations after 285,285
related diseases 284-285
animals 284-285
humans 285
see also Creutzfeldt-Jakob disease
(CJD)
brain-heart infusion agar (BHIA) 32
brain-heart infusion broth and agar 6 4 2 1
branched DNA (bDNA) signal amplification
1478, 1477F
Branhamella 1487
pathogenic species 1492
taxonomy 1876
bread 288-301
black 297
frozen 843
ingredients 288, 289T
leavened 288
quality
effect of ingredients 288, 2 8 9 1
role of wheat flour constituents 290T
rising and yeast causing 2097-2098
rope in 150
ropiness 293,294, 294T
rye 289
sourdough see sourdough
spoilage 293-294,294T, 2050
mould 293-294,294T
prevention 293-294
susceptibility 293-294
staling 1749
prevention 1749
types 289-290
from wheat flour 288-301
bread-making 288-290, 290T
baking 289
biochemical actions of yeast 293
comparison of procedures 2 8 9 7
continuous process 288, 289F, 2 8 9 1
effect of temperature changes 291F
fermentation 289
historical aspects 295
Lactobacillus importance 1135-1136
mixing and dough development 289
overmixing 289
role of additives 291T
starch fermentation 293, 294F
steps 288-289,289F
yeast forms see Saccharomyces cerevisiae;
yeast, bakers
see also baking
breast-feedine. intestinal bifidobacterial
levels 274
brem 770
brem cake 770
brem wine 770
brem wonogiri 770
Brettanomyces 302-308, 867, 869, 895
adherence to insects 307
appearance 302F
aroma production 303
assimilation 3 0 3 1
characteristics of genus 302, 303T
I xvi INDEX
Brettanomyces (coiztinued)
cider contamination 425
Custer effect 303
detection methods 306-307, 307F
nested PCR 306-307
selective media 307
fermentation 305, 303T
fluorescent microscopy 303F
genomic analysis 304
genomic properties 304F
importance in fermented beveragesifoods
305
isolation 306
media 302
methods of control 307
mitochondrial genomes 304
nutritional requirements 303
petite mutants 303
physiologicalinutritional properties 302304
relationship to Dekkera 302
RFLP analysis of miDNA 304-305
sensitivity to sulphur dioxide 307
species 302
characteristics 303T
Brevibacteriuni 308-3 14
alcohol usage 311, 311T
applications 313
biochemical characteristics 310-312
metabolic end products 311-312
substrate utillization 310-31 1
carbonienergy sources 310T
carotenoid pigments 309, 310, 309F
catabolism of amino acids 308, 311
cellular morpho1og)- 309F
cheese surface growth characteristics
309-3 10
classification 308
control 309
enzymes
for cheese ripening 308
for proteolysis and lipolysis 312-313
genetic engineering 313
growth characteristics 308-309
pure culture characteristics 308-309
species 308
Brevibacterium lactofermentum 3 13
Brevibacteriuin h e n s 308, 310
amino acid utilization 311
antibiotic sensirivity 309
characteristics 309, 395
cheese
Brie preparation 1658-1659
growth on and effects 309-310, 311
isolation from 310
maturation 392
ripening 60, 379,2102
role in 395-396, 396F
colour formation 309
control 309
esters produced 733
th conditions 2102
linecin production 309
metabolism 396
in microcapsules 312
pH range for growth 309
pigment production 309, 310
proteinases 396
proteolytic enzymes 313
vitamin requirements 310
breweries
cylindroconical fermentation vessels
(CCFVs) 1175, 1176, 1175F
fermentation 1175
lager 1174F
brewing
hops and wort boiling 1175
lautering 1174-1175
milling and mashing 1173-1 174
process 1172-1175, 1 1 7 3 1
brewing (continued)
sorghum beer
industrial methods 761-763, 761F,
761F
traditional methods 760-761, 761F
see also sorghum beer
yeast see yeast, breLvers
see also beer
Brie 387,2103T
defects 392
history 388
manufacture 379
bright green yellow fluorescence test (BGYF),
for mycotoxins 153 1
brilliant green bile broth (BGBB),
Escherichia coli detection 637
brine 1741
Debaryomyces etschellsii in 518
effect on microorganisms 402
hams in 1728
microflora and spoilage of foods 1264
strength 1741
vegetables 1726-1727
brine curing 1264
cucumber 741
intermediate moisture foods 1100
brined foods, spoilage bacteria 1741
British Calibration Service (BCS) 1130
British Standards 1128
BS57501130
Brochothrrx 3 14-3 18, 3 17-3 18
bacteriophage specificity 316
characteristics 3 14-3 15
distinguishing Characteristics 314T
food spoilage, oxygen-modified
atmosphere 317, 317-318
growth, on meats 317
importance to food industry 317-318
isolation and enumeration 316
from foodienvironment samples 316317
international guideline 317
rapid detection 317
species 314
comparisons 31 6
Brochothrix catnpestris 314
Brochothrix thermosphacta 314,314,12681269
characteristics 315
cooked cured meats 1268-1269
distribution 314
enzymes 315
as facultative anaerobe 315
food spoilage 314-315, 317-318
meat see meat spoilage (below)
prevention 317
glycerol esterase 315
in meat 316
meat spoilage 1255, 1256, 1258
fermented products 745
meat products 1266
modified atmosphere packaging 1270
substrates and end products 1258,
1258T
metabolism 315
pH range for growth 315
broken cream 123, 1444, 150
bromothymol blue (BTB) teepol agar 2251
browning of foods
enzymatic 1752
non-enzymatic 1752
browning reaction, cheese 392
Brucella 319-324, 324-328
characteristics 319, 320T
in culture 322
chromosomes 319
classification 319
controliprevention 325-326
on farms 326
pasteurization 325-326
detection methods 322-323
commercial kits 322
Brucella (corztinuedi
detection methods (continued)
cultivation 322
serological identification 322-323
discovery 324
importance to food industry 320-321
disease epidemiology 320
entry into food and transmission 320321
fate during processingistorage 321
lipopolysaccharide 322
morphology and physiology 320
0 chain in LPS 322
pathogenicity and symptomatology 321322
p H range 325
rough strains 322
smooth strains 322-323
species 319-320, 324
survival and growth in milkimilk products
325
temperature range 325
temperature sensitivity 321
see also brucellosis
Brttcella abortus 319, 321, 1441
behaviour during cheese
manufactureistorage 3 2 5 1
epidemiology 3 2 7
in milkimilk producrs 1441
Brucella blood agar 200, 322
Brucella canis 319, 320
Brucella maris 319-320
Brucella melitensis 319, 324
epidemiology 327
Brucella neotomae 319
B r z ~ e l l aovis 319, 320
Brucella suis 319, 320, 321
brucellosis 319, 326-328
in animals 320, 320-321
control 21 1, 326
from butter and cream 1454
clinical features 327-328
complications 322, 328
control and prevention 323-324
epidemiology 320, 326-327
outbreaks due to milk products 328T
incidence 320-321
incubation period 321-322, 327
occupations associated 321
onset and clinical features 321-322
pathogenesis 321-322
relapses, chronicity and recurrence 322
transmission 320, 320-321. 327
aerosol inhalation 321
dietary practices associated 321
direct contact 321, 327
foods 327
treatment 323, 328
vaccines 323-324
see also Brttcella
brucellosis-free herds 326
brushes, cleaning 1848
BSE see bovine spongiform encephalopathy
iBSEi
bubbles
manothermosonication 1464-1465
ultrasonic waves causing 1463
buckets 1848
budu 756
buffered peptone water 1199-1200
modified 2230
pre-enrichment for Salmonella 19481950
buffers
bread-making 291T
for immunomagnetic separation of
Salmonella 1 9707
for pour plate technique 2155, 2155T
buildings
construction and design 1803
contamination risks 1793
design for hygienic operation 1791
Next Page
INDEX I xvii
buildings (continued)
exterior 1803
good manufacturing practice and 964
hygienic processing and 1803-1 804
Bulgarian buttermilk 779
Burkholderia cepacia, phenotypicigenotypic
characteristics 1872T
Bttrkholdevia cocouenenans 1871-8175
characteristics 1871
control 1874-1875
detectioniisolation 1875
phenotypicigenotypic characteristics
1872T
significance in foods 1873-1874
taxonomy 1871
toxins 1871-1873
actions and symptoms 1873
biochemistry 1871-1 873
control 1874-1875, 1874T
control in fermented foods 1874
detecrion 1872-1873
effect on onion extract 1874, 1874T
production 1873, 1873T
Burkholderia cocotenenans biovar
farinofermentans 825, 1871
phenotypicigenotypic characteristics
1872T
toxins 1872, 1872F
2,3-butanediol, Klebsiella production 1114
2,3-butanedione see diacetyl
but an oI
genetically engineered C. acetobcrtylicunz
producing 450-451
mutant C. acetobcitylicuin producing 450,
45lT
toxicity 448
butanol-acetone fermentation
bacteriophage infection of clostridia 447
butano1:acetone ratio 448
cell recycling 449
Clostridium spp. 446T
continuous 449
development and product recovery 449450
factors affecting 447
genetic strain improvement for 450-451
history 445-446
industrial process 446-447, 447F
industrial production 449
new substrates 449
physiology 447-449
recent progress in research 449-451
spore formation and 448
time course 447, 447F
see also acetone-butanol-ethanol (ABE)
fermentation
butter 1445,1450-1453
aflatoxins 1454
brucellosis from 1454
defects 1452T
enterococci as indicators of poor hygiene
623
fat content 1450
food poisoning outbreaks 1453-1454
herb 1451-1452
in ice cream 1083
lactic 2103T
manufacture 1450-1452, 1450F, 1451T
NIZO method 1451
microbiological standards 1453, 1453T
microflora 1450-1452
public health concerns 1453-1455
rancidity 1453
salt 1451
soft spreadable 1452
sorbate additioniuse 1772
spoilage 1452-1453, 1452T
starter cultures used 2084-2085
storage 1452-1453
problems 1452
whey cream 1451
Butterfields phosphate 156