viii ◾ Contents
Important Mold Genera ..........................................................................................18
Important Yeast Genera ...........................................................................................19
Foodborne Protozoan Parasites ................................................................................19
Important Viruses ................................................................................................... 20
Important Bacterial Genera .................................................................................... 20
Gram-Negative Aerobes ................................................................................. 22
Gram-Negative Facultative Anaerobes ........................................................... 23
Rickettsia ....................................................................................................... 24
Gram-Positive Cocci ...................................................................................... 24
Gram-Positive, Endospore-Forming Rods ......................................................25
Gram-Negative, Endospore-Forming Rods ................................................... 26
Gram-Positive, Nonsporulating Regular Rods ............................................... 26
Gram-Positive, Non-Spore-Forming Irregular Rods ...................................... 26
Some New Genera ......................................................................................... 27
Important Bacterial Groups in Foods .............................................................................. 27
Lactic Acid Bacteria ................................................................................................ 27
Acetic Acid Bacteria ................................................................................................ 27
Propionic Acid Bacteria .......................................................................................... 27
Butyric Acid Bacteria .............................................................................................. 27
Proteolytic Bacteria ................................................................................................. 28
Lipolytic Bacteria .................................................................................................... 28
Saccharolytic Bacteria ............................................................................................. 28
Thermophilic Bacteria ............................................................................................. 28
Psychrotrophic Bacteria .......................................................................................... 28
Thermoduric Bacteria ............................................................................................. 28
Halotolerant Bacteria .............................................................................................. 28
Aciduric Bacteria .................................................................................................... 28
Osmophilic Bacteria ............................................................................................... 29
Gas-Producing Bacteria .......................................................................................... 29
Slime Producers ...................................................................................................... 29
Spore Formers ......................................................................................................... 29
Aerobes ................................................................................................................... 29
Anaerobes ............................................................................................................... 29
Facultative Anaerobes ............................................................................................. 29
Coliforms ............................................................................................................... 29
Fecal Coliforms ...................................................................................................... 30
Enteric Pathogens ................................................................................................... 30
Conclusion ....................................................................................................................... 30
References .........................................................................................................................31
3 Sources of Microorganisms in Foods .........................................................................33
Introduction .....................................................................................................................33
Predominant Microorganisms in Different Sources ......................................................... 34
Plants (Fruits and Vegetables) ................................................................................. 34
Animals, Birds, Fish, and Shellfish ......................................................................... 34
Air ...........................................................................................................................35
Important Mold Genera ..........................................................................................18
Important Yeast Genera ...........................................................................................19
Foodborne Protozoan Parasites ................................................................................19
Important Viruses ................................................................................................... 20
Important Bacterial Genera .................................................................................... 20
Gram-Negative Aerobes ................................................................................. 22
Gram-Negative Facultative Anaerobes ........................................................... 23
Rickettsia ....................................................................................................... 24
Gram-Positive Cocci ...................................................................................... 24
Gram-Positive, Endospore-Forming Rods ......................................................25
Gram-Negative, Endospore-Forming Rods ................................................... 26
Gram-Positive, Nonsporulating Regular Rods ............................................... 26
Gram-Positive, Non-Spore-Forming Irregular Rods ...................................... 26
Some New Genera ......................................................................................... 27
Important Bacterial Groups in Foods .............................................................................. 27
Lactic Acid Bacteria ................................................................................................ 27
Acetic Acid Bacteria ................................................................................................ 27
Propionic Acid Bacteria .......................................................................................... 27
Butyric Acid Bacteria .............................................................................................. 27
Proteolytic Bacteria ................................................................................................. 28
Lipolytic Bacteria .................................................................................................... 28
Saccharolytic Bacteria ............................................................................................. 28
Thermophilic Bacteria ............................................................................................. 28
Psychrotrophic Bacteria .......................................................................................... 28
Thermoduric Bacteria ............................................................................................. 28
Halotolerant Bacteria .............................................................................................. 28
Aciduric Bacteria .................................................................................................... 28
Osmophilic Bacteria ............................................................................................... 29
Gas-Producing Bacteria .......................................................................................... 29
Slime Producers ...................................................................................................... 29
Spore Formers ......................................................................................................... 29
Aerobes ................................................................................................................... 29
Anaerobes ............................................................................................................... 29
Facultative Anaerobes ............................................................................................. 29
Coliforms ............................................................................................................... 29
Fecal Coliforms ...................................................................................................... 30
Enteric Pathogens ................................................................................................... 30
Conclusion ....................................................................................................................... 30
References .........................................................................................................................31
3 Sources of Microorganisms in Foods .........................................................................33
Introduction .....................................................................................................................33
Predominant Microorganisms in Different Sources ......................................................... 34
Plants (Fruits and Vegetables) ................................................................................. 34
Animals, Birds, Fish, and Shellfish ......................................................................... 34
Air ...........................................................................................................................35