xviii ◾ Contents
Entrapping .................................................................................................. 238
Crosslinking ................................................................................................ 238
Thermostable Enzymes ......................................................................................... 239
Enzymes in Food Waste Treatment ...................................................................... 240
Conclusion ..................................................................................................................... 240
References .......................................................................................................................241
SeCtion iV MiCRoBiAL FooD SPoiLAGe
19 Important Factors in Microbial Food Spoilage ........................................................245
Introduction ...................................................................................................................245
Sequence of Events ..........................................................................................................245
Significance of Microorganisms ..................................................................................... 246
Microbial Types .................................................................................................... 246
Microbial Numbers .............................................................................................. 246
Predominant Microorganisms ...............................................................................247
Food Spoilage Molds ..................................................................................................... 248
Food Spoilage Yeasts ...................................................................................................... 248
Some Important Food Spoilage Bacteria ........................................................................ 248
Psychrotrophic Bacteria ........................................................................................ 248
Some Important Psychrotrophic Aerobic Spoilage Bacteria ..........................249
Some Important Psychrotrophic Facultative Anaerobic Spoilage Bacteria ....249
Some Important Thermoduric Psychrotrophs ...............................................249
Thermophilic Bacteria ............................................................................................249
Aciduric Bacteria ...................................................................................................249
Significance of Foods ......................................................................................................250
Food Types ............................................................................................................250
Food Nutrients ......................................................................................................250
Utilization of Food Nutrients ................................................................................251
Microbial Growth in Succession ............................................................................252
Conclusion ......................................................................................................................253
References .......................................................................................................................253
20 Spoilage of Specific Food Groups .............................................................................255
Introduction ...................................................................................................................255
Fresh and Ready-to-Eat Meat Products ...........................................................................255
Raw Meat ..............................................................................................................255
Ready-to-Eat Meat Products ..................................................................................257
Eggs and Egg Products ...................................................................................................258
Shell Eggs ..............................................................................................................258
Egg Products .........................................................................................................259
Fish, Crustaceans, and Mollusks .....................................................................................259
Fish ........................................................................................................................259
Crustaceans .......................................................................................................... 260
Mollusks ............................................................................................................... 260
Milk and Milk Products .................................................................................................261
Raw Milk ..............................................................................................................261
Pasteurized Milk ....................................................................................................261
Entrapping .................................................................................................. 238
Crosslinking ................................................................................................ 238
Thermostable Enzymes ......................................................................................... 239
Enzymes in Food Waste Treatment ...................................................................... 240
Conclusion ..................................................................................................................... 240
References .......................................................................................................................241
SeCtion iV MiCRoBiAL FooD SPoiLAGe
19 Important Factors in Microbial Food Spoilage ........................................................245
Introduction ...................................................................................................................245
Sequence of Events ..........................................................................................................245
Significance of Microorganisms ..................................................................................... 246
Microbial Types .................................................................................................... 246
Microbial Numbers .............................................................................................. 246
Predominant Microorganisms ...............................................................................247
Food Spoilage Molds ..................................................................................................... 248
Food Spoilage Yeasts ...................................................................................................... 248
Some Important Food Spoilage Bacteria ........................................................................ 248
Psychrotrophic Bacteria ........................................................................................ 248
Some Important Psychrotrophic Aerobic Spoilage Bacteria ..........................249
Some Important Psychrotrophic Facultative Anaerobic Spoilage Bacteria ....249
Some Important Thermoduric Psychrotrophs ...............................................249
Thermophilic Bacteria ............................................................................................249
Aciduric Bacteria ...................................................................................................249
Significance of Foods ......................................................................................................250
Food Types ............................................................................................................250
Food Nutrients ......................................................................................................250
Utilization of Food Nutrients ................................................................................251
Microbial Growth in Succession ............................................................................252
Conclusion ......................................................................................................................253
References .......................................................................................................................253
20 Spoilage of Specific Food Groups .............................................................................255
Introduction ...................................................................................................................255
Fresh and Ready-to-Eat Meat Products ...........................................................................255
Raw Meat ..............................................................................................................255
Ready-to-Eat Meat Products ..................................................................................257
Eggs and Egg Products ...................................................................................................258
Shell Eggs ..............................................................................................................258
Egg Products .........................................................................................................259
Fish, Crustaceans, and Mollusks .....................................................................................259
Fish ........................................................................................................................259
Crustaceans .......................................................................................................... 260
Mollusks ............................................................................................................... 260
Milk and Milk Products .................................................................................................261
Raw Milk ..............................................................................................................261
Pasteurized Milk ....................................................................................................261