Quantitative Microbiology in Food Processing

Prof. Dr. Anderson de Souza Sant'Ana, Department of Food science, Faculty of Food Engineering, University of Campinas, Sao Paulo, Brazil. Anderson de Souza Sant'Ana is an Industrial Chemist, Master and PhD in Food Science. As an Industrial Chemist his interests are focused on the microbiological aspects involving the handling and transformation of raw materials into processed food products. He has authored more than 40 articles in international referred journals and is reviewer of more than 40 scientific peer-reviewed journals in food science area. Currently, he is editor-in-chief of Food Research International, Regional editor (South America) of the British Food Journal, associate editor of Acta Amazonica, handling editor of Journal of Applied Microbiology (Wiley) and Letters in Applied Microbiology (Wiley), and editorial board member of Food Bioscience (Elsevier) and Applied and Environmental Microbiology (Wiley). Currently, he is Professor of Food Microbiology, in the Faculty of Food Engineering at University of Campinas in Sao Paulo, Brazil, where he teaches Microbiology of Food Processing, Thermobacteriology Applied to Food Processing, and Microbiology and Fermentations for undergraduate course in Food Engineering, and Quantitative Microbiology of Food Processing and Quantitative Aspects of Food Stability and Safety for the Graduation Program in Food Science.

• List of contributors xviPart I Introductory section 11 Introduction to the microbial ecology of foods 3D. Roy and G. LaPointe1.1 Introduction 31.2 Role of food characteristics and environment on microbial fate 41.3 Understanding microbial growth, death, persistence, competition, antagonism and survival in food 81.4 Methods to study the microbial ecology of foods 111.5 Perspectives on applying food ecosystem modeling 12References 132 Predictive microbiology: mathematics towards understanding the fate of food‐borne microorganisms in food processing 16P.N. Skandamis and E.Z. Panagou2.1 Introduction 162.2 Probability and kinetic models for food processing and HACCP 182.3 Thermal inactivation 322.4 Non‐thermal inactivation and modeling stress‐adaptation strategies 342.5 Fermentation: a dynamic environment for microbial growth and pathogen inactivation 382.6 Colonial versus planktonic type of growth: modes of microbial existence on surfaces and in liquid, semi‐liquid, and solid foods 412.7 Modeling microbial transfer between processing equipment and foods 452.8 Alternative multivariate approaches: the use of bioinformatics for characterizing spoilage and product classification 49References 513 Principles of unit operations in food processing 68A. Ibarz and P.E.D. Augusto3.1 Introduction 683.2 Principles of transport phenomena 683.3 Principles and unit operations of momentum transfer 693.4 Principles and unit operations of heat transfer 733.5 Principles and unit operations of mass transfer 813.6 Conclusions 82References 83Part II Impact of unit operations on microorganisms of relevance in foods 854 Impact of materials handling at pre‐ and post‐harvest operations on the microbial ecology of foods of vegetable origin 87A.N. Olaimat, P.J. Delaquis, and R.A. Holley4.1 Introduction 874.2 The production environment 904.3 Soil 914.4 Fertilizers derived from animal wastes 924.5 Irrigation 934.6 Harvesting and handling 984.7 Postharvest processing 994.8 Packaging, storage, and transportation 1014.9 Conclusions 103References 1035 Impact of heating operations on the microbial ecology of foods 117E. Xanthakis and V.P. Valdramidis5.1 Background and basic information of heating operations 1175.2 Quantitative aspects and how unit operations impact on food‐borne microorganisms 1315.3 Application of F‐value concept 1325.4 Dealing with non‐linearity 1335.5 Development of new concepts to assess heat processes 1355.6 Microbial safety and stability of heating operations: challenges and perspectives 136References 1366 Impact of refrigeration operations on the microbial ecology of foods 142L. Huang6.1 Introduction 1426.2 Refrigeration as a unit operation 1436.3 Dynamic effect of chilling on growth of C. perfringens during cooling 147References 1587 Impact of dehydration and drying operations on the microbial ecology of foods 160F. Pérez‐Rodríguez, E. Carrasco, and A. Valero7.1 Introduction 1607.2 Modeling the drying process in food 1617.3 Modeling microbial survival/inactivation in drying/dehydration processes 1637.4 Example of application/development of predictive microbiology models for describing microbial death during drying processes 1697.5 Conclusions 173References 1738 Impact of irradiation on the microbial ecology of foods 176S. Unluturk8.1 Introduction 1768.2 Ionizing radiation 1768.3 Non‐ionizing radiation 180References 1879 Impact of high‐pressure processing on the microbial ecology of foods 194S. Mukhopadhyay, D.O. Ukuku, V. Juneja, and R. Ramaswamy9.1 Introduction 1949.2 Processing operation 1959.3 Bacteria and enzyme inactivation 1959.4 Effect of high pressure on fruit and vegetable products 1989.5 Effect of HHP on meat and other food products 1989.6 Effect of added antimicrobial on pathogen inactivation by high‐pressure processing (hurdle approach) 1999.7 High‐pressure carbon dioxide (HPCD) disinfection 2009.8 Effect of HHP on bacteria, virus, insects, and other organisms 2019.9 Effect of HHP on quality: color, flavor, texture, sugar, totally soluble, and insolubles 2039.10 Advantages and disadvantages of using HHP 2059.11 Applications and conclusions 205References 20610 Impact of Vacuum packaging, modified and controlled atmosphere on the microbial ecology of foods 217L. Angiolillo, A. Conte, and M.A.D. Nobile10.1 Introduction 21710.2 Vacuum packaging 21810.3 Controlled atmosphere 21910.4 Modified atmosphere packaging 220References 22311 Impact of fermentation on the microbial ecology of foods 226M. Mataragas, K. Rantsiou, and L. Cocolin11.1 Introduction 22611.2 Fermentations: microbial ecology and activity 22711.3 Factors affecting food‐borne pathogen inactivation during fermentation 22711.4 Challenge tests 22911.5 Predictive modeling 23011.6 Conclusions 236References 23612 Impact of forming and mixing operations on the microbial ecology of foods: focus on pathogenic microorganisms 241J.C.C.P. Costa, G.D. Posada‐Izquierdo, F. Perez‐Rodriguez, and R.M. Garcia‐Gimeno12.1 Forming 24112.2 Homogenizing 24412.3 Mixing 246References 24813 Impact of specific unit operations on food‐borne microorganisms: curing, salting, extrusion, puffing, encapsulation, absorption, extraction, distillation, and crystallization 250E. Ortega‐Rivas, S.B. Perez‐Vega, and I. Salmeron13.1 Introductory remarks 25013.2 Burden of food‐borne illnesses 25013.3 Food safety and food quality 25113.4 Prevention and control through processing 25113.5 Conclusions and prospects for the future 260References 26114 Impact of food unit operations on virus loads in foods 263D. Li, A.D. Keuckelaere, and M. Uyttendaele14.1 Introduction 26314.2 The use of surrogate viruses to assess inactivation processes 26314.3 Virus contamination in food processing 26414.4 Survival of virus in the food processing chain 26714.5 Effect of food preservation techniques on the virus load 26714.6 Conclusion and perspectives 280References 28115 Impact of food unit operations on parasites in foods: focus on selected parasites within the fresh produce industry 288L.J. Robertson15.1 Background and introduction 28815.2 Detection of selected parasites in fresh produce 29915.3 Effects of fresh produce treatments on selected parasites 30315.4 Conclusion 315References 31616 Impact of food unit operations on probiotic microorganisms 327A. Gandhi and N.P. Shah16.1 Introduction 32716.2 Probiotic products 32816.3 probiotics and environmental stress: cellular mechanisms and resistance 32816.4 Enhancing stress resistance of probiotics 33216.5 Conclusion 334References 334Part III Microbial ecology of food products 33917 Microbial ecology of fresh vegetables 341J. Zheng, J. Kase, A. De Jesus, S. Sahu, A.E. Hayford, Y. Luo, A.R. Datta, E.W. Brown, and R. Bell17.1 Introduction 34117.2 Prevalence and diversity of microbial communities on fresh vegetables (post‐harvest) 34117.3 Post‐harvest persistence, colonization, and survival on fresh vegetables 34217.4 Routes of contamination during post‐harvest handling of fresh and fresh‐cut vegetables 34517.5 Microbial adaptation on produce commodity 34717.6 Effective post‐harvest intervention technologies 348References 35018 Microbial ecology of fruits and fruit‐based products 358S. Paramithiotis, E.H. Drosinos, and P.N. Skandamis18.1 Introduction 35818.2 Fresh whole fruits 35918.3 Minimally processed fruits 36718.4 Processed fruits 372Acknowledgments 374References 37419 Microbial ecology of cereal and cereal‐based foods 382A. Bevilacqua, M. Sinigaglia, and M.R. Corbo19.1 Introduction 38219.2 Sourdough 38219.3 Ethnic fermented foods 38419.4 Spoilage of cereals and cereal products 385References 38820 Microbial ecology of nuts, seeds, and sprouts 390M.S. Rhee, S.A. Kim, and N.H. Kim20.1 Introduction 39020.2 Definition and classification of nuts, seeds, and sprouts 39020.3 Microbial ecology of nuts and seeds 39120.4 Microbial ecology of sprouts and their corresponding seeds 40020.5 Implications and perspectives 409References 41021 Microbial ecology of eggs: a focus on Salmonella and microbial contamination in post‐harvest table shell egg production 416S.C. Ricke21.1 Introduction 41621.2 Historical and current trends in commercial egg production 41721.3 Egg production management on the farm and incidence of Salmonella 42021.4 Egg processing and microbial contamination: general aspects 42121.5 Microbial contamination during egg collection at the farm to in‐line processing 42321.6 Microbial contamination during transportation to off‐line egg processing facilities 42421.7 Microbial contamination during egg processing 42521.8 Egg washwater and sanitation 42621.9 Egg retail and microbial contamination 42821.10 Conclusions and future directions 429Acknowledgment 431References 43122 Microbial ecology of beef carcasses and beef products 442X. Yang22.1 Introduction 44222.2 Carcass production process 44222.3 Carcass breaking 451References 45523 Microbial ecology of pork meat and pork products 463L. Iacumin and J. Carballo23.1 Introduction 46323.2 Pork meat as a substrate for microbial growth: chemical and physical characteristics 46423.3 Microbial ecology of fresh pork meat: sources of contamination and microbial groups 46523.4 Microbial ecology of chilled pork meat 46723.5 Microbial ecology of vacuum/modified atmosphere packaged pork meat 46823.6 Microbial ecology of marinated pork meat 46923.7 Microbial ecology of cured and fermented/ripened pork meats 47023.8 Microbial ecology of high‐pressure preserved pork meat 473References 47424 Microbial ecology of poultry and poultry products 483S. Buncic, D. Antic, and B. Blagojevic24.1 Introduction 48324.2 Microbial hazard identification and prioritization 48324.3 Microbial aspects of poultry processing at abattoirs 48424.4 Microbial aspects of derived poultry meat products 492References 49725 Microbial ecology of seafoods: a special emphasis on the spoilage microbiota of North Sea seafood 499K. Broekaert, G. Vlaemynck, and M. Heyndrickx25.1 Introduction 49925.2 Total viable counts (TVC s) and microorganisms identified depends on the method used 49925.3 The initial microbiota of marine fish 50125.4 Raw seafood 50325.5 Processing – lightly preserved seafood 50625.6 A case study: brown shrimp (Crangon crangon) (adapted from Broekaert et al. 2013) 509References 51326 Microbial ecology of mayonnaise, margarine, and sauces 519O. Sagdic, F. Tornuk, S. Karasu, M.Z. Durak, and M. Arici26.1 Introduction 51926.2 Mayonnaise 51926.3 Margarine 52326.4 Sauces and salad dressings 52526.5 Conclusion 527References 52927 Microbial ecology of confectionary products, honey, sugar, and syrups 533M. Nascimento and A. Mondal27.1 Introduction 53327.2 Cocoa and chocolate 53327.3 Nuts and peanut butter 53527.4 Honey 53827.5 Sugar 53927.6 Syrups 53927.7 Conclusion 540References 54028 Microbial ecology of wine 547E. Vaudano, A. Costantini, and E. Garcia‐Moruno28.1 Introduction 54728.2 Biodiversity of grape microorganisms 54728.3 Microorganism ecology in winemaking 54828.4 Microorganism ecology during aging 55028.5 Microbial identification by classical methods 55128.6 Microbial identification by molecular methods 551References 55529 Microbial diversity and ecology of bottled water 560C.M. Manaia and O.C. Nunes29.1 Definitions of bottled water 56029.2 Characteristics of mineral and spring water 56229.3 Useful methods to study bottled water microbiota 56529.4 Microbiological diversity 56829.5 Bottling effect 57329.6 Microbiological contamination 57429.7 A new perspective on microbiological quality and safety 576Acknowledgments 577References 577Part IV Closing section 58130 Microbial risk assessment: integrating and quantifying the impacts of food processing operations on food safety 583J.‐C. Augustin, M. Ellouze, and L. Guillier30.1 Introduction 58330.2 Basic processes encountered during food processing operations 58430.2.1 Microbial processes 58430.3 Risk‐based objectives for each processing operation 59030.4 Conclusion 595References 59631 Quorum sensing and microbial ecology of foods 600V.A. Blana, A. Lianou, and G.‐J.E. Nychas31.1 Introduction 60031.2 Quorum sensing and microbial behavior 60131.3 Quorum sensing and food ecology 60631.4 Quorum quenching 610References 61132 Heterogeneity in Bacillus subtilis spore germination and outgrowth: an area of key challenges for “omics” in food microbiology 617R. Pandey and S. Brul32.1 Bacterial spores in the food industry 61732.2 The Bacillus genus 61832.3 Sporulation cycle 61832.4 Endospore structure and its resistance 61932.5 Spore germination and outgrowth 62032.6 Heterogeneity in bacterial (spore) physiology during germination and outgrowth 62332.7 Steps towards single‐cell physiology and “omics” measurements 625References 62633 Role of stress response on microbial ecology of foods and its impact on the fate of food‑borne microorganisms 631A. Alvarez‐Ordóñez, M. López, and M. Prieto33.1 Introduction 63133.2 Acquisition of permanent stress tolerance through adaptive mutagenesis 63133.3 Transient adaptive responses to stress: modulation of membrane fluidity as an example 63433.4 Using food components to survive under harsh conditions 63633.5 The balance between self‐preservation and nutritional competence (SPANC) 63933.6 Conclusions and future prospects 641Acknowledgment 643References 643Index 649