xx ◾ Contents
Off-Odor in Frozen Chicken Meat Product .......................................................... 283
Gas and Slime Development in Vacuum- Packaged Smoked Salmon Products ..... 284
Conclusion ..................................................................................................................... 284
References ...................................................................................................................... 286
22 Food Spoilage by Microbial Enzymes ......................................................................287
Introduction .................................................................................................................. 287
Characteristics of Heat-Stable Enzymes of Psychrotrophic Bacteria ............................... 288
Spoilage of Foods with Heat-Stable Microbial Enzymes ................................................ 289
Pasteurized Milk ................................................................................................... 289
Ultrahigh Temperature (UHT)-Treated Milk Products ........................................ 290
Cheeses ................................................................................................................. 290
Cultured Dairy Products ...................................................................................... 290
Cream and Butter ................................................................................................. 290
Milk Powder ..........................................................................................................291
Spoilage of Foods by Microbial Enzymes at Low Temperatures ......................................291
Conclusion ..................................................................................................................... 292
References ...................................................................................................................... 292
23 Indicators of Microbial Food Spoilage .....................................................................295
Introduction .................................................................................................................. 295
Microbiological Criteria ................................................................................................. 296
Enumeration of Colony-Forming Units (CFUs) ................................................... 296
Phase-Contrast Microscopy .................................................................................. 298
Chemical Criteria .......................................................................................................... 298
Molecular Methods in Spoilage Microbe Detection ....................................................... 299
Assay of Heat-Stable Enzymes ....................................................................................... 299
Heat-Stable Proteinases in Milk ............................................................................ 299
Heat-Stable Lipases in Milk .................................................................................. 299
Conclusion ..................................................................................................................... 300
References ...................................................................................................................... 300
SeCtion V MiCRoBiAL FooDBoRne DiSeASeS
24 Important Facts in Foodborne Diseases ...................................................................305
Introduction .................................................................................................................. 305
Epidemiological Aspects ................................................................................................ 306
Investigation of a Foodborne Disease .................................................................... 306
Foodborne Disease Outbreak ............................................................................... 307
Incidence of Foodborne Disease Outbreak ........................................................... 307
Cost of Foodborne Diseases .................................................................................. 308
Predominant Etiological Agents............................................................................ 309
Types of Microbial Foodborne Diseases .................................................................310
Intoxication ..................................................................................................312
Infection .......................................................................................................312
Toxico-Infection ...........................................................................................313
Predominant Food Types Associated with Foodborne Diseases of Bacterial and
Viral Origin ...........................................................................................................313
Off-Odor in Frozen Chicken Meat Product .......................................................... 283
Gas and Slime Development in Vacuum- Packaged Smoked Salmon Products ..... 284
Conclusion ..................................................................................................................... 284
References ...................................................................................................................... 286
22 Food Spoilage by Microbial Enzymes ......................................................................287
Introduction .................................................................................................................. 287
Characteristics of Heat-Stable Enzymes of Psychrotrophic Bacteria ............................... 288
Spoilage of Foods with Heat-Stable Microbial Enzymes ................................................ 289
Pasteurized Milk ................................................................................................... 289
Ultrahigh Temperature (UHT)-Treated Milk Products ........................................ 290
Cheeses ................................................................................................................. 290
Cultured Dairy Products ...................................................................................... 290
Cream and Butter ................................................................................................. 290
Milk Powder ..........................................................................................................291
Spoilage of Foods by Microbial Enzymes at Low Temperatures ......................................291
Conclusion ..................................................................................................................... 292
References ...................................................................................................................... 292
23 Indicators of Microbial Food Spoilage .....................................................................295
Introduction .................................................................................................................. 295
Microbiological Criteria ................................................................................................. 296
Enumeration of Colony-Forming Units (CFUs) ................................................... 296
Phase-Contrast Microscopy .................................................................................. 298
Chemical Criteria .......................................................................................................... 298
Molecular Methods in Spoilage Microbe Detection ....................................................... 299
Assay of Heat-Stable Enzymes ....................................................................................... 299
Heat-Stable Proteinases in Milk ............................................................................ 299
Heat-Stable Lipases in Milk .................................................................................. 299
Conclusion ..................................................................................................................... 300
References ...................................................................................................................... 300
SeCtion V MiCRoBiAL FooDBoRne DiSeASeS
24 Important Facts in Foodborne Diseases ...................................................................305
Introduction .................................................................................................................. 305
Epidemiological Aspects ................................................................................................ 306
Investigation of a Foodborne Disease .................................................................... 306
Foodborne Disease Outbreak ............................................................................... 307
Incidence of Foodborne Disease Outbreak ........................................................... 307
Cost of Foodborne Diseases .................................................................................. 308
Predominant Etiological Agents............................................................................ 309
Types of Microbial Foodborne Diseases .................................................................310
Intoxication ..................................................................................................312
Infection .......................................................................................................312
Toxico-Infection ...........................................................................................313
Predominant Food Types Associated with Foodborne Diseases of Bacterial and
Viral Origin ...........................................................................................................313