Contents ◾ xix
Concentrated Liquid Products .............................................................................. 262
Butter ................................................................................................................... 262
Vegetables and Fruits ..................................................................................................... 262
Vegetables ............................................................................................................. 262
Fruits .................................................................................................................... 263
Soft Drinks, Fruit Juices and Preserves, and Vegetable Juices ........................................ 264
Cereals and Their Products ............................................................................................ 264
Grains and Seeds ...................................................................................................265
Refrigerated Dough ...............................................................................................265
Breads ....................................................................................................................265
Pastas .....................................................................................................................265
Pastries...................................................................................................................265
Liquid Sweeteners and Confectioneries .......................................................................... 266
Mayonnaise, Salad Dressings, and Condiments ............................................................. 266
Fermented Foods ........................................................................................................... 266
Fermented Meat Products ......................................................................................267
Fermented Dairy Products .....................................................................................267
Fermented Vegetable and Fruit Products .............................................................. 268
Fermented Beverages ............................................................................................ 268
Canned Foods................................................................................................................ 268
Thermophilic Spore Formers ................................................................................. 269
Flat Sour Spoilage .........................................................................................270
Thermophilic Anaerobe (TA) Spoilage .........................................................270
Sulfide Stinker Spoilage ................................................................................270
Spoilage Resulting from Insufficient Heating ........................................................270
Spoilage Resulting from Container Leakage ..........................................................270
Conclusion ......................................................................................................................270
References .......................................................................................................................271
21 New Food Spoilage Bacteria in Refrigerated Foods .................................................273
Microorganisms that Grow in Refrigerated Foods (Psychrotrophs) ................................ 273
Popularity of Refrigerated Foods ....................................................................................274
Microbiological Problems ...............................................................................................275
Incidence of Spoilage of Vacuum-Packaged Refrigerated Food .......................................276
Spoilage of Unprocessed (Fresh) Beef by Clostridium Species .................................276
Spoilage of Roasted Beef by Clostridium Species ................................................... 278
Spoilage of Pork Chops by Clostridium algidicarnis ............................................... 278
Spoilage of Tofu by Clostridium Species ................................................................ 278
Spoilage of Unripened Soft Cheese by Leuconostoc Species .................................... 279
Spoilage of Low-Heat-Processed Meat Products by Leuconostoc Species ................ 279
Ammonia Odor in Turkey Roll ............................................................................ 279
Yellow Discoloration of Luncheon Meat ............................................................... 280
Gray Discoloration of Turkey Luncheon Meat ...................................................... 280
Pink Discoloration of Sliced, Chopped, and Formed Roast Beef .......................... 280
Gas Distension and Pink Discoloration of Sliced Turkey Rolls ..............................281
Gas Distension (Bloating) of Ground Beef Chubs .................................................281
Egg Odor in Refrigerated Fresh Chicken Meat Products ...................................... 282
Concentrated Liquid Products .............................................................................. 262
Butter ................................................................................................................... 262
Vegetables and Fruits ..................................................................................................... 262
Vegetables ............................................................................................................. 262
Fruits .................................................................................................................... 263
Soft Drinks, Fruit Juices and Preserves, and Vegetable Juices ........................................ 264
Cereals and Their Products ............................................................................................ 264
Grains and Seeds ...................................................................................................265
Refrigerated Dough ...............................................................................................265
Breads ....................................................................................................................265
Pastas .....................................................................................................................265
Pastries...................................................................................................................265
Liquid Sweeteners and Confectioneries .......................................................................... 266
Mayonnaise, Salad Dressings, and Condiments ............................................................. 266
Fermented Foods ........................................................................................................... 266
Fermented Meat Products ......................................................................................267
Fermented Dairy Products .....................................................................................267
Fermented Vegetable and Fruit Products .............................................................. 268
Fermented Beverages ............................................................................................ 268
Canned Foods................................................................................................................ 268
Thermophilic Spore Formers ................................................................................. 269
Flat Sour Spoilage .........................................................................................270
Thermophilic Anaerobe (TA) Spoilage .........................................................270
Sulfide Stinker Spoilage ................................................................................270
Spoilage Resulting from Insufficient Heating ........................................................270
Spoilage Resulting from Container Leakage ..........................................................270
Conclusion ......................................................................................................................270
References .......................................................................................................................271
21 New Food Spoilage Bacteria in Refrigerated Foods .................................................273
Microorganisms that Grow in Refrigerated Foods (Psychrotrophs) ................................ 273
Popularity of Refrigerated Foods ....................................................................................274
Microbiological Problems ...............................................................................................275
Incidence of Spoilage of Vacuum-Packaged Refrigerated Food .......................................276
Spoilage of Unprocessed (Fresh) Beef by Clostridium Species .................................276
Spoilage of Roasted Beef by Clostridium Species ................................................... 278
Spoilage of Pork Chops by Clostridium algidicarnis ............................................... 278
Spoilage of Tofu by Clostridium Species ................................................................ 278
Spoilage of Unripened Soft Cheese by Leuconostoc Species .................................... 279
Spoilage of Low-Heat-Processed Meat Products by Leuconostoc Species ................ 279
Ammonia Odor in Turkey Roll ............................................................................ 279
Yellow Discoloration of Luncheon Meat ............................................................... 280
Gray Discoloration of Turkey Luncheon Meat ...................................................... 280
Pink Discoloration of Sliced, Chopped, and Formed Roast Beef .......................... 280
Gas Distension and Pink Discoloration of Sliced Turkey Rolls ..............................281
Gas Distension (Bloating) of Ground Beef Chubs .................................................281
Egg Odor in Refrigerated Fresh Chicken Meat Products ...................................... 282