xliii
Preface to the First edition
Between the time I first studied food microbiology as an undergraduate student and now, the
discipline has undergone a radical change. This change is well expressed by Dr. David Mossel of
the Netherlands in his letter published in ASM News (59, 493, 1993): from “no challenge in plate
count and coliform scouting” to “linkage of molecular biology to food safety (also food bioprocessing and food stability) strategies—proclaim a new era in food microbiology.” This transition
was necessary to meet the changes that occurred in the food industry, especially in the United
States and other developed countries. The necessary knowledge, techniques, and expertise for this
transition were available. This book reflects this transition from the traditional approach to an
approach to meet the needs of those who are directly or indirectly interested in food microbiology.
Introductory food microbiology is a required course for undergraduates majoring in food science. In some form it is also taught in several other programs, such as microbiology, public health,
nutrition and dietetics, and veterinary science. For the majority of food scientists, except those
majoring in food microbiology, this single course forms the basis of the study of microorganisms
and their interactions to food. Similarly, for the latter group, food microbiology is probably the
only course that provides information on the interaction of food and microorganisms. This book
was written with the major objective of relating the interaction of microorganisms and food in
relation to food bioprocessing, food spoilage, and foodborne diseases. Thus, it will be useful as a
text in the introductory food microbiology courses taught under various programs and disciplines.
In addition, it will be a valuable reference for those directly and indirectly involved in food and
microbiology, including individuals in academic institutions; research institutions; federal, state,
and local government agencies; food industries; food consultants; and even food lobbyists.
The subject matter is divided into seven sections. For undergraduate teaching, the first six
sections can be taught as a semester course; Section VII (appendices) can be used as advanced
information for an undergraduate course, which contains materials that are either taught in
other courses, such as advanced food microbiology, or food safety courses and laboratory courses.
Section I describes the history of food microbiology, characteristics of microorganisms important
in foods, their sources, and significance. Section II deals with microbial growth and metabolism
of food, and the significance of microbial sublethal injury and bacterial sporulation in foods.
Section III explains the different beneficial uses of microorganisms, which include starter cultures,
bioprocessing, biopreservation, and probiotics. Section IV deals with spoilage of foods by microorganisms and their enzymes and methods used to determine food spoilage. In addition, there
is a chapter on problems and solutions of some emerging spoilage bacteria in refrigerated foods.
Section V deals with foodborne pathogens associated with intoxication, infections, and toxicoinfections, and those considered to be opportunistic pathogens, as well as pathogenic parasites and
Preface to the First edition
Between the time I first studied food microbiology as an undergraduate student and now, the
discipline has undergone a radical change. This change is well expressed by Dr. David Mossel of
the Netherlands in his letter published in ASM News (59, 493, 1993): from “no challenge in plate
count and coliform scouting” to “linkage of molecular biology to food safety (also food bioprocessing and food stability) strategies—proclaim a new era in food microbiology.” This transition
was necessary to meet the changes that occurred in the food industry, especially in the United
States and other developed countries. The necessary knowledge, techniques, and expertise for this
transition were available. This book reflects this transition from the traditional approach to an
approach to meet the needs of those who are directly or indirectly interested in food microbiology.
Introductory food microbiology is a required course for undergraduates majoring in food science. In some form it is also taught in several other programs, such as microbiology, public health,
nutrition and dietetics, and veterinary science. For the majority of food scientists, except those
majoring in food microbiology, this single course forms the basis of the study of microorganisms
and their interactions to food. Similarly, for the latter group, food microbiology is probably the
only course that provides information on the interaction of food and microorganisms. This book
was written with the major objective of relating the interaction of microorganisms and food in
relation to food bioprocessing, food spoilage, and foodborne diseases. Thus, it will be useful as a
text in the introductory food microbiology courses taught under various programs and disciplines.
In addition, it will be a valuable reference for those directly and indirectly involved in food and
microbiology, including individuals in academic institutions; research institutions; federal, state,
and local government agencies; food industries; food consultants; and even food lobbyists.
The subject matter is divided into seven sections. For undergraduate teaching, the first six
sections can be taught as a semester course; Section VII (appendices) can be used as advanced
information for an undergraduate course, which contains materials that are either taught in
other courses, such as advanced food microbiology, or food safety courses and laboratory courses.
Section I describes the history of food microbiology, characteristics of microorganisms important
in foods, their sources, and significance. Section II deals with microbial growth and metabolism
of food, and the significance of microbial sublethal injury and bacterial sporulation in foods.
Section III explains the different beneficial uses of microorganisms, which include starter cultures,
bioprocessing, biopreservation, and probiotics. Section IV deals with spoilage of foods by microorganisms and their enzymes and methods used to determine food spoilage. In addition, there
is a chapter on problems and solutions of some emerging spoilage bacteria in refrigerated foods.
Section V deals with foodborne pathogens associated with intoxication, infections, and toxicoinfections, and those considered to be opportunistic pathogens, as well as pathogenic parasites and