10 ◾ Fundamental Food Microbiology
importance in food spoilage and health hazards was conceived of by our early ancestors. Once
the microorganisms’ association with and importance in food were proven, efforts were made to
understand the basic principles associated with food and microbial interactions. This knowledge
was used to control undesirable microbes and effectively use the desirable types. Current investigations are directed toward understanding microbes on the molecular level. A food microbiologist
should have a good understanding of the current developments in food microbiology as well as the
characteristics of microorganisms important in food. The latter aspect is discussed in Chapter 2.
QUESTIONS
1. Describe briefly the contributions of the following scientists in the development of microbiology and food microbiology: (a) Leeuwenhoek, (b) Spallanzani, (c) Pasteur, (d) Koch,
(e) Hess, (f ) Cohn, (g) Lister, (h) Soxhlet, (i) Gartner, and (j) Appert.
2. Why did Needham’s experiments fail to disprove spontaneous generation for microbes and
Pasteur succeed in disproving that theory?
3. List three important areas (each) of current studies in food biotechnology, food spoilage, and
foodborne diseases.
4. Briefly explain the major differences in the understanding of the importance of microorganisms in foods before and after the 1900s.
5. List the pathogens that were proven to be associated with foodborne diseases before 1900.
6. Briefly describe what a food microbiology student is expected to know.
References
1. Beck, R., A Chronology of Microbiology in Historical Context, ASM Press, Washington, DC, 2000.
2. Brock, T.D., Ed., Milestones in Microbiology: 1546 to 1940, ASM Press, Washington, DC, 1999, p. 8.
3. Lengeler, J.W., Drews, G., and Schlegel, H.G., Eds., Biology of the Prokaryotes, Blackwell Science,
Malden, 1999, p. 1.
4. Dubos, R., Pasteur’s first steps toward biology. In Pasteur and Modern Science, Brock, T.D., Ed., ASM
Press, Washington, DC, 2000.
5. Brock, T.D., Robert Koch: A Life in Medicine and Bacteriology, ASM Press, Washington, DC, 1998.
6. Toussaint-Samat, M., History of Food, Blackwell Science, Cambridge, MA, 1992 (translated by A. Bell).
7. Hartman, P.A., The evolution of food microbiology. In Food Microbiology: Fundamentals and Frontiers,
2nd ed., Doyle, M.P., Beauchat, L.R., and Montville, T.J., Eds., ASM Press, Washington, DC, 2001, p. 3.
8. Ray, B., The need for biopreservation. In Food Biopreservatives of Microbial Origin, Ray, B. and Daschell,
M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 1.
9. Amalaradjou, M.A.R. and Bhunia, A.K., Modern approaches in probiotics research to control foodborne pathogens, Adv. Food Nutr. Res., 67, 185–239, 2012.
10. Davidson, P.M., Critzer, F.J., and Taylor, T.M., Naturally occurring antimicrobials for minimally processed foods, Annu. Rev. Food Sci. Technol., 4, 163–190, 2013.
importance in food spoilage and health hazards was conceived of by our early ancestors. Once
the microorganisms’ association with and importance in food were proven, efforts were made to
understand the basic principles associated with food and microbial interactions. This knowledge
was used to control undesirable microbes and effectively use the desirable types. Current investigations are directed toward understanding microbes on the molecular level. A food microbiologist
should have a good understanding of the current developments in food microbiology as well as the
characteristics of microorganisms important in food. The latter aspect is discussed in Chapter 2.
QUESTIONS
1. Describe briefly the contributions of the following scientists in the development of microbiology and food microbiology: (a) Leeuwenhoek, (b) Spallanzani, (c) Pasteur, (d) Koch,
(e) Hess, (f ) Cohn, (g) Lister, (h) Soxhlet, (i) Gartner, and (j) Appert.
2. Why did Needham’s experiments fail to disprove spontaneous generation for microbes and
Pasteur succeed in disproving that theory?
3. List three important areas (each) of current studies in food biotechnology, food spoilage, and
foodborne diseases.
4. Briefly explain the major differences in the understanding of the importance of microorganisms in foods before and after the 1900s.
5. List the pathogens that were proven to be associated with foodborne diseases before 1900.
6. Briefly describe what a food microbiology student is expected to know.
References
1. Beck, R., A Chronology of Microbiology in Historical Context, ASM Press, Washington, DC, 2000.
2. Brock, T.D., Ed., Milestones in Microbiology: 1546 to 1940, ASM Press, Washington, DC, 1999, p. 8.
3. Lengeler, J.W., Drews, G., and Schlegel, H.G., Eds., Biology of the Prokaryotes, Blackwell Science,
Malden, 1999, p. 1.
4. Dubos, R., Pasteur’s first steps toward biology. In Pasteur and Modern Science, Brock, T.D., Ed., ASM
Press, Washington, DC, 2000.
5. Brock, T.D., Robert Koch: A Life in Medicine and Bacteriology, ASM Press, Washington, DC, 1998.
6. Toussaint-Samat, M., History of Food, Blackwell Science, Cambridge, MA, 1992 (translated by A. Bell).
7. Hartman, P.A., The evolution of food microbiology. In Food Microbiology: Fundamentals and Frontiers,
2nd ed., Doyle, M.P., Beauchat, L.R., and Montville, T.J., Eds., ASM Press, Washington, DC, 2001, p. 3.
8. Ray, B., The need for biopreservation. In Food Biopreservatives of Microbial Origin, Ray, B. and Daschell,
M.A., Eds., CRC Press, Boca Raton, FL, 1992, p. 1.
9. Amalaradjou, M.A.R. and Bhunia, A.K., Modern approaches in probiotics research to control foodborne pathogens, Adv. Food Nutr. Res., 67, 185–239, 2012.
10. Davidson, P.M., Critzer, F.J., and Taylor, T.M., Naturally occurring antimicrobials for minimally processed foods, Annu. Rev. Food Sci. Technol., 4, 163–190, 2013.