Normal Microbiological Quality of Foods and Its Significance ◾ 49
the situation in this statement can affect the microbiological quality and microbiological
safety of these seafoods.
6. Many vegetables are eaten raw. Discuss what microbiological concerns the consumer should
have for these vegetables.
7. Molds can grow on cereal grains, peanuts, and spices at different stages of their production
and processing. What concerns should consumers, regulatory agencies, and food processors
have for the use of these products in foods?
8. Discuss the normal microbial quality of soft drinks, fruit juices, vegetable juices, and bottled
water.
9. “Low-pH products, such as mayonnaise, can cause foodborne disease.” Describe under what
conditions this is possible.
10. List the microorganisms that are able to survive in properly processed canned foods and
discuss their significance as to the product quality.
11. Some food ingredients are generally used in small quantities in the preparation of processed
foods. Even then, their microbiological quality is considered important for the quality of the
processed product. Name two such ingredients and briefly discuss why their microbiological
quality is important.
12. Briefly explain the importance of knowing the normal microbiological quality of food.
13. What methods are used for controlling microbes in spices?
References
1. Rostagno, M.H., Can stress in farm animals increase food safety risk?, Foodborne Pathog. Dis., 6, 767–
776, 2009.
2. Nørrung, B., Andersen, J., and Buncic, S., Main concerns of pathogenic microorganisms in meat. In
Safety of Meat and Processed Meat, Toldrá, F., Ed., Springer, New York, 2009, pp. 3–29.
3. Kalchayanand, N., Ray, B., and Field, R.A., Characteristics of psychrotrophic Clostridium laramie causing spoilage of vacuum-packaged refrigerated fresh and roasted beef, J. Food Prot., 56, 13–17, 1993.
4. Claeys, W.L., Cardoen, S., Daube, G., Block, J.D., Dewettinck, K., Dierick, K., Herman, L. et al.,
Raw or heated cow milk consumption: Review of risks and benefits, Food Control, 31, 251–262, 2013.
5. Oliver, S.P., Jayarao, B.M., and Almeida, R.A., Foodborne pathogens in milk and the dairy farm environment: Food safety and public health implications, Foodborne Pathog. Dis., 2, 115–129, 2005.
6. Musgrove, M.T., Northcutt, J.K., Jones, D.R., Cox, N.A., and Harrison, M.A., Enterobacteriaceae
and related organisms isolated from shell eggs collected during commercial processing, Poult. Sci., 87,
1211–1218, 2008.
7. Mor-Mur, M. and Yuste, J., Emerging bacterial pathogens in meat and poultry: An overview, Food
Bioprocess Technol., 3, 24–35, 2010.
8. Iwamoto, M., Ayers, T., Mahon, B.E., and Swerdlow, D.L., Epidemiology of seafood-associated infections in the United States, Clin. Microbiol. Rev., 23, 399–411, 2010.
9. Olaimat, A.N. and Holley, R.A., Factors influencing the microbial safety of fresh produce: A review,
Food Microbiol., 32, 1–19, 2012.
10. Thompson, S., Microbiological spoilage of high-sugar products. In Compendium of the Microbiological
Spoilage of Foods and Beverages, Sperber, W.H. and Doyle, M.P., Eds., Springer, New York, 2010,
pp. 301–324.
11. Raybaudi-Massilia, R.M., Mosqueda-Melgar, J., Soliva-Fortuny, R., and Martín-Belloso, O., Control
of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials, Comp. Rev. Food Sci. Food Safety, 8, 157–180, 2009.
12. Smittle, R.B., Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United
States: A review, J. Food Prot., 63, 1144–1153, 2000.
the situation in this statement can affect the microbiological quality and microbiological
safety of these seafoods.
6. Many vegetables are eaten raw. Discuss what microbiological concerns the consumer should
have for these vegetables.
7. Molds can grow on cereal grains, peanuts, and spices at different stages of their production
and processing. What concerns should consumers, regulatory agencies, and food processors
have for the use of these products in foods?
8. Discuss the normal microbial quality of soft drinks, fruit juices, vegetable juices, and bottled
water.
9. “Low-pH products, such as mayonnaise, can cause foodborne disease.” Describe under what
conditions this is possible.
10. List the microorganisms that are able to survive in properly processed canned foods and
discuss their significance as to the product quality.
11. Some food ingredients are generally used in small quantities in the preparation of processed
foods. Even then, their microbiological quality is considered important for the quality of the
processed product. Name two such ingredients and briefly discuss why their microbiological
quality is important.
12. Briefly explain the importance of knowing the normal microbiological quality of food.
13. What methods are used for controlling microbes in spices?
References
1. Rostagno, M.H., Can stress in farm animals increase food safety risk?, Foodborne Pathog. Dis., 6, 767–
776, 2009.
2. Nørrung, B., Andersen, J., and Buncic, S., Main concerns of pathogenic microorganisms in meat. In
Safety of Meat and Processed Meat, Toldrá, F., Ed., Springer, New York, 2009, pp. 3–29.
3. Kalchayanand, N., Ray, B., and Field, R.A., Characteristics of psychrotrophic Clostridium laramie causing spoilage of vacuum-packaged refrigerated fresh and roasted beef, J. Food Prot., 56, 13–17, 1993.
4. Claeys, W.L., Cardoen, S., Daube, G., Block, J.D., Dewettinck, K., Dierick, K., Herman, L. et al.,
Raw or heated cow milk consumption: Review of risks and benefits, Food Control, 31, 251–262, 2013.
5. Oliver, S.P., Jayarao, B.M., and Almeida, R.A., Foodborne pathogens in milk and the dairy farm environment: Food safety and public health implications, Foodborne Pathog. Dis., 2, 115–129, 2005.
6. Musgrove, M.T., Northcutt, J.K., Jones, D.R., Cox, N.A., and Harrison, M.A., Enterobacteriaceae
and related organisms isolated from shell eggs collected during commercial processing, Poult. Sci., 87,
1211–1218, 2008.
7. Mor-Mur, M. and Yuste, J., Emerging bacterial pathogens in meat and poultry: An overview, Food
Bioprocess Technol., 3, 24–35, 2010.
8. Iwamoto, M., Ayers, T., Mahon, B.E., and Swerdlow, D.L., Epidemiology of seafood-associated infections in the United States, Clin. Microbiol. Rev., 23, 399–411, 2010.
9. Olaimat, A.N. and Holley, R.A., Factors influencing the microbial safety of fresh produce: A review,
Food Microbiol., 32, 1–19, 2012.
10. Thompson, S., Microbiological spoilage of high-sugar products. In Compendium of the Microbiological
Spoilage of Foods and Beverages, Sperber, W.H. and Doyle, M.P., Eds., Springer, New York, 2010,
pp. 301–324.
11. Raybaudi-Massilia, R.M., Mosqueda-Melgar, J., Soliva-Fortuny, R., and Martín-Belloso, O., Control
of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials, Comp. Rev. Food Sci. Food Safety, 8, 157–180, 2009.
12. Smittle, R.B., Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United
States: A review, J. Food Prot., 63, 1144–1153, 2000.