Food and Industrial Microbiology
FOOD AND INDUSTRIAL MICROBIOLOGY
Food spoilage, food infections and intoxications caused by microorganisms and methods for their detection Dr. Neeraj Dilbaghi
Reader, Department of Bio & Nano Technology Guru Jambheshwar University of Science and Technology Hisar- 125001 and
Dr (Mrs.) S. Sharma
Professor, Department of Microbiology, CCS Haryana Agricultural University, Hisar- 125001 (Revised 25-Sep-2007) CONTENTS Introduction Food Spoilage and General Principles Underlying Spoilage of Food Intrinsic Parameters Extrinsic Parameters Microbial Spoilage of Foods Spoilage of fresh and ready-to-eat meat products Spoilage of milk and milk products Spoilage of fruits and vegetables Spoilage of canned foods Major Food Borne Infections/ Intoxications Caused by Bacteria General Control Measures for Prevention of Food Borne Diseases Microbial Testing of Foods Conventional Methods Rapid Detection of Emerging High Risk Pathogens in Foods
Keywords
Food spoilage, microbial food spoilage, Food borne infections; Food testing; Food borne diseases
Introduction Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent source of nutrients for microbial growth. Depending upon the microorganisms present, foods may spoil or preserved by fermentation. Microorganisms can be used to transform raw foods into fermented delights, including yoghurt, cheese, sausages, tempeh, pickles, wine, beers and other alcoholic products. On the other hand, foods also can act as a reservoir for disease transmission, and thus detection and control of pathogens and spoilage organisms are important areas of food microbiology. During the entire sequence of food handling from the producer to the final consumer, microorganisms can affect food quality and human health. History of microorganisms in food There is no documentation to exactly pinpoint as to when man first
Food spoilage, food infections and intoxications caused by microorganisms and methods for their detection Dr. Neeraj Dilbaghi
Reader, Department of Bio & Nano Technology Guru Jambheshwar University of Science and Technology Hisar- 125001 and
Dr (Mrs.) S. Sharma
Professor, Department of Microbiology, CCS Haryana Agricultural University, Hisar- 125001 (Revised 25-Sep-2007) CONTENTS Introduction Food Spoilage and General Principles Underlying Spoilage of Food Intrinsic Parameters Extrinsic Parameters Microbial Spoilage of Foods Spoilage of fresh and ready-to-eat meat products Spoilage of milk and milk products Spoilage of fruits and vegetables Spoilage of canned foods Major Food Borne Infections/ Intoxications Caused by Bacteria General Control Measures for Prevention of Food Borne Diseases Microbial Testing of Foods Conventional Methods Rapid Detection of Emerging High Risk Pathogens in Foods
Keywords
Food spoilage, microbial food spoilage, Food borne infections; Food testing; Food borne diseases
Introduction Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent source of nutrients for microbial growth. Depending upon the microorganisms present, foods may spoil or preserved by fermentation. Microorganisms can be used to transform raw foods into fermented delights, including yoghurt, cheese, sausages, tempeh, pickles, wine, beers and other alcoholic products. On the other hand, foods also can act as a reservoir for disease transmission, and thus detection and control of pathogens and spoilage organisms are important areas of food microbiology. During the entire sequence of food handling from the producer to the final consumer, microorganisms can affect food quality and human health. History of microorganisms in food There is no documentation to exactly pinpoint as to when man first