xxvi ◾ Contents
Changes in Lifestyle and Food Habits ...................................................................411
New Food-Processing Technology .........................................................................414
Miscellaneous Factors .....................................................................................................414
Genetic Exchange ..................................................................................................414
Antibiotic Resistance .............................................................................................415
Stress Adaptation ...................................................................................................416
Farming Practices ..................................................................................................416
Aging and Immunocompromised Population ........................................................416
Other Emerging Foodborne Pathogens of Concern ........................................................416
Cronobacter sakazaki ..............................................................................................417
Clostridium difficile ................................................................................................417
Escherichia coli O104:H4........................................................................................418
Hepatitis E Virus ...................................................................................................418
Nipah Virus ...........................................................................................................419
Conclusion ..................................................................................................................... 420
References ...................................................................................................................... 420
30 Indicators of Bacterial Pathogens .............................................................................423
Introduction .................................................................................................................. 423
Criteria for Ideal Indicators ............................................................................................ 424
Coliform Group ............................................................................................................. 425
Coliforms ............................................................................................................. 425
Organisms and Sources ............................................................................... 425
Occurrence and Significance in Food .......................................................... 425
Fecal Coliforms .................................................................................................... 426
Organisms and Sources ............................................................................... 426
Occurrence and Significance in Food .......................................................... 426
Escherichia coli ...................................................................................................... 426
Organisms and Sources ............................................................................... 426
Occurrence and Significance in Food .......................................................... 427
Enterobacteriaceae Group ............................................................................................... 427
Enterococcus Group ........................................................................................................ 429
Characteristics and Habitat .................................................................................. 429
Occurrence and Significance in Food ................................................................... 429
Miscellaneous Indicator Organisms ............................................................................... 429
Conclusion ..................................................................................................................... 430
References .......................................................................................................................431
SeCtion Vi ContRoL oF MiCRooRGAniSMS in FooDS
31 Control of Access of Microorganisms: Cleaning, Sanitation, and Disinfection ......435
Introduction ...................................................................................................................435
Objectives of Sanitation ................................................................................................. 436
Factors to Consider ........................................................................................................ 436
Plant Design ......................................................................................................... 436
Quality of Water, Ice, Brine, and Curing Solution ................................................ 436
Quality of Air ....................................................................................................... 437
Changes in Lifestyle and Food Habits ...................................................................411
New Food-Processing Technology .........................................................................414
Miscellaneous Factors .....................................................................................................414
Genetic Exchange ..................................................................................................414
Antibiotic Resistance .............................................................................................415
Stress Adaptation ...................................................................................................416
Farming Practices ..................................................................................................416
Aging and Immunocompromised Population ........................................................416
Other Emerging Foodborne Pathogens of Concern ........................................................416
Cronobacter sakazaki ..............................................................................................417
Clostridium difficile ................................................................................................417
Escherichia coli O104:H4........................................................................................418
Hepatitis E Virus ...................................................................................................418
Nipah Virus ...........................................................................................................419
Conclusion ..................................................................................................................... 420
References ...................................................................................................................... 420
30 Indicators of Bacterial Pathogens .............................................................................423
Introduction .................................................................................................................. 423
Criteria for Ideal Indicators ............................................................................................ 424
Coliform Group ............................................................................................................. 425
Coliforms ............................................................................................................. 425
Organisms and Sources ............................................................................... 425
Occurrence and Significance in Food .......................................................... 425
Fecal Coliforms .................................................................................................... 426
Organisms and Sources ............................................................................... 426
Occurrence and Significance in Food .......................................................... 426
Escherichia coli ...................................................................................................... 426
Organisms and Sources ............................................................................... 426
Occurrence and Significance in Food .......................................................... 427
Enterobacteriaceae Group ............................................................................................... 427
Enterococcus Group ........................................................................................................ 429
Characteristics and Habitat .................................................................................. 429
Occurrence and Significance in Food ................................................................... 429
Miscellaneous Indicator Organisms ............................................................................... 429
Conclusion ..................................................................................................................... 430
References .......................................................................................................................431
SeCtion Vi ContRoL oF MiCRooRGAniSMS in FooDS
31 Control of Access of Microorganisms: Cleaning, Sanitation, and Disinfection ......435
Introduction ...................................................................................................................435
Objectives of Sanitation ................................................................................................. 436
Factors to Consider ........................................................................................................ 436
Plant Design ......................................................................................................... 436
Quality of Water, Ice, Brine, and Curing Solution ................................................ 436
Quality of Air ....................................................................................................... 437