Contents ◾ ix
Soil ......................................................................................................................... 36
Sewage and Manure ................................................................................................ 36
Water ...................................................................................................................... 36
Humans .................................................................................................................. 37
Food Ingredients ..................................................................................................... 37
Equipment .............................................................................................................. 37
Miscellaneous ......................................................................................................... 38
Conclusion ....................................................................................................................... 38
References ........................................................................................................................ 39
4 Normal Microbiological Quality of Foods and Its Significance .................................41
Introduction .....................................................................................................................41
Raw and Ready-to-Eat Meat Products ..............................................................................41
Raw and Pasteurized Milk ............................................................................................... 42
Shell Eggs and Liquid Egg ............................................................................................... 43
Fish and Shellfish ............................................................................................................. 44
Vegetables, Fruits, and Nuts ............................................................................................ 44
Cereal, Starches, and Gums ..............................................................................................45
Canned Foods.................................................................................................................. 46
Sugars and Confectioneries .............................................................................................. 46
Soft Drinks, Fruit and Vegetable Drinks, Juices, and Bottled Water.................................47
Mayonnaise and Salad Dressings ......................................................................................47
Spices and Condiments .....................................................................................................47
Conclusion ....................................................................................................................... 48
References ........................................................................................................................ 49
SeCtion ii MiCRoBiAL GRoWtH ReSPonSe in tHe
FooD enViRonMent
5 Microbial Growth Characteristics ..............................................................................53
Introduction .....................................................................................................................53
Microbial Reproduction or Growth ..................................................................................53
Binary Fission ..........................................................................................................53
Generation Time (or Doubling Time) .................................................................... 54
Specific Growth Rate ...............................................................................................55
Optimum Growth .................................................................................................. 56
Growth Curve ........................................................................................................ 56
Nature of Microbial Growth in Food ...............................................................................57
Mixed Population ....................................................................................................57
Sequence of Growth ............................................................................................... 58
Growth in Succession or Diauxic Growth .............................................................. 58
Symbiotic Growth .................................................................................................. 58
Synergistic Growth ..................................................................................................59
Antagonistic Growth ...............................................................................................59
Conclusion ........................................................................................................................59
References ........................................................................................................................ 60
Soil ......................................................................................................................... 36
Sewage and Manure ................................................................................................ 36
Water ...................................................................................................................... 36
Humans .................................................................................................................. 37
Food Ingredients ..................................................................................................... 37
Equipment .............................................................................................................. 37
Miscellaneous ......................................................................................................... 38
Conclusion ....................................................................................................................... 38
References ........................................................................................................................ 39
4 Normal Microbiological Quality of Foods and Its Significance .................................41
Introduction .....................................................................................................................41
Raw and Ready-to-Eat Meat Products ..............................................................................41
Raw and Pasteurized Milk ............................................................................................... 42
Shell Eggs and Liquid Egg ............................................................................................... 43
Fish and Shellfish ............................................................................................................. 44
Vegetables, Fruits, and Nuts ............................................................................................ 44
Cereal, Starches, and Gums ..............................................................................................45
Canned Foods.................................................................................................................. 46
Sugars and Confectioneries .............................................................................................. 46
Soft Drinks, Fruit and Vegetable Drinks, Juices, and Bottled Water.................................47
Mayonnaise and Salad Dressings ......................................................................................47
Spices and Condiments .....................................................................................................47
Conclusion ....................................................................................................................... 48
References ........................................................................................................................ 49
SeCtion ii MiCRoBiAL GRoWtH ReSPonSe in tHe
FooD enViRonMent
5 Microbial Growth Characteristics ..............................................................................53
Introduction .....................................................................................................................53
Microbial Reproduction or Growth ..................................................................................53
Binary Fission ..........................................................................................................53
Generation Time (or Doubling Time) .................................................................... 54
Specific Growth Rate ...............................................................................................55
Optimum Growth .................................................................................................. 56
Growth Curve ........................................................................................................ 56
Nature of Microbial Growth in Food ...............................................................................57
Mixed Population ....................................................................................................57
Sequence of Growth ............................................................................................... 58
Growth in Succession or Diauxic Growth .............................................................. 58
Symbiotic Growth .................................................................................................. 58
Synergistic Growth ..................................................................................................59
Antagonistic Growth ...............................................................................................59
Conclusion ........................................................................................................................59
References ........................................................................................................................ 60