Food Production Microbiology

10 Key excerpts on "Food Production Microbiology"

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  eBook - PDF

  Basic Food Science and Technology

  • Orolugbagbe, Gboyega(Authors)
  • 2018(Publication Date)
  • Agri Horti Press

    (Publisher)

  Chapter 16 Food Microbiology Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Including the study of microorganisms causing food spoilage. [1] “Good” bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, other fermented foods, bread, beer and wine. Microorganisms are tiny, mostly one-celled organisms capable of rapid reproduction under proper growth conditions. Those microorganisms important in the food industry include the bacteria, viruses, yeasts, molds, and protozoans. Many are helpful and serve useful functions such as causing breads to rise, fermenting sugars to alcohol, assisting in the production of cheese from milk, and decaying organic matter to replenish nutrients in the soil. Microorganisms can also cause foods to spoil and make them inedible. Spoilage organisms cost the food industry millions of dollars each year. Microorganisms can also be harmful. These are called pathogens and cause between 24 to 81 million cases of foodborne illness in the U.S. each year. These forms of life, some so small that 25,000 of them placed end to end would not span one inch, were little known until the last century. Antony van Leeuwenhoek and others discovered “very little animalcules’ in rain water viewed through crude microscopes. We now know that microorganisms occur everywhere on the skin, in the air, in the soil, and on nearly all objects. It was not until Pasteur proved that microorganisms could be eliminated from a system, such as a can of food, and sealed out (hermetically sealed), that man could exert control over the microbes in his environment. This ebook is exclusively for this university only. Cannot be resold/distributed. Food Microbiology 197 BACTERIA Bacteria are the most important microorganisms to the food processor.

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  eBook - ePub

  Fundamental Food Microbiology

  • Bibek Ray, Arun Bhunia(Authors)
  • 2013(Publication Date)
  • CRC Press

    (Publisher)

  From the above discussion, it is apparent what, as a discipline, food microbiology has to offer. Before the 1970s, food microbiology was regarded as an applied science mainly involved in the microbio-logical quality control of food. Since then, the technology used in food production and processing, distribution and retailing, and food consumption patterns have changed dramatically. These changes have introduced new problems that can no longer be solved by merely using applied knowledge. Thus, modern-day food microbiology needs to include a great deal of basic science to understand and effectively solve the microbiological problems associated with food. The discipline includes not only the microbiological aspects of food spoilage and foodborne diseases and their effective control and bioprocessing of foods, but also basic information of microbial ecology, physiology, metabolism, and genetics. This information is helping to develop methods for rapid and effective detection of spoilage and pathogenic bacteria, to develop desirable microbial strains by recombinant DNA technology, to produce fermented foods of better quality, to develop thermostable enzymes in enzyme processing of food and food additives, to develop methods to remove bacteria from food and equipment surfaces, and to combine several control methods for effective control of spoilage and pathogenic microorganisms in food.

  An individual who has completed courses in food microbiology (both lecture and laboratory) should gain knowledge in the following areas:

  • Determining the microbiological quality of foods and food ingredients by using appropriate techniques
  • Determining the microbial types involved in spoilage and health hazards and identify the sources
  • Understanding factors contributing to the emergence of new pathogens or the reemergence of old pathogens
  • Understanding the basic mechanism of pathogenesis of foodborne microbes
  • Designing corrective procedures to control the spoilage and pathogenic microorganisms in food
  • Learning rapid methods of isolating and identifying pathogens and spoilage bacteria from food and the environment
  • Identifying how new and novel technologies adapted for food processing can have specific microbiological problems and designing methods to overcome the problem
  • Designing effective sanitation procedures to control spoilage and pathogen problems in food-processing facilities
  • Effectively using desirable microorganisms to produce fermented foods

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  Microbes in the Food Industry

  • Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary, Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary(Authors)
  • 2023(Publication Date)
  • Wiley-Scrivener

    (Publisher)

  1 Navnidhi Chhikara, Anil Panghal and Gaurav Chaudhary (eds.) Microbes in the Food Industry, (1–38) © 2023 Scrivener Publishing LLC 1 Food Microbiology: Fundamentals and Techniques Raina Jain, Prashant Bagade*, Kalpana Patil-Doke and Ganesh Ramamurthi National Commodities Management Services Limited, Hyderabad, India Abstract Food microbiology is a broad subject encompassing study of both beneficial and harmful microorganisms in food, and their effects on the quality and safety of food. Beneficial microbes present in food offer an array of health benefits to humans and are important sources for fermentation, probiotics and bio-preservatives. Contrarily, harmful bacteria lead to food spoilage and a countless number of foodborne dis- eases which may even prove to be lethal, if uncontrolled. Food microbiology uses a number of testing methods to detect, enumerate and identify the microorganisms present in food. Conventionally, it involved culturing of microbes on suitable media and analyzing the results on the basis of physical or biochemical tests. However, such techniques are time-consuming and laborious. As a result, rapid and high-through- put techniques with use of advanced equipment and strategies have been developed to ensure quality and safety of food in real time. The chapter presents the long his- tory of the development of Food Microbiology as a subject, along with classical and advanced techniques used to identify and quantitate foodborne microorganisms. Keywords: Food microbiology, food spoilage, food microbes, food regulations, microbiological techniques, probiotics, AI and ML in food, biosensors 1.1 Introduction Food microbiology is the study of microorganisms that colonize, modify, process or spoil food. It deals with foods and beverages of diverse compo- sition, combining a broad spectrum of environmental factors, which may *Corresponding author: [email protected] 2 Microbes in the Food Industry influence microbial survival and growth.

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  Microbiology of Marine Food Products

  • Abeer Iqbal(Author)
  • 2020(Publication Date)
  • Delve Publishing

    (Publisher)

  Introduction to Food Microbiology 1 CONTENTS 1.1. Introduction ........................................................................................ 2 1.2. Foods And Microorganisms ................................................................. 5 1.3. Foodborne Illness ................................................................................ 5 1.4. Spoilage of Food ............................................................................... 10 1.5. Food Fermentation ............................................................................ 12 1.6. Microbial Anatomy and Preservation of Food .................................... 14 1.7. Microbiological Examination ............................................................ 18 1.8. Food Safety Management Systems ..................................................... 20 References ............................................................................................... 24 Microbiology of Marine Food Products 2 1.1. INTRODUCTION The world of microorganisms is described by its size and the curiosity of microbiologists is peaked by organisms that typically have microscopic dimensions. Thislead to the introduction of microbiology that emerged with the birth of microscopes and allowing mankind to see microorganisms for the first time. Microbiology is especially linked with the studies conducted by Robert Hooke in 1665, explaining the mold Mucor’s developing body on leather and also Antonie van Leeuwenhoek, who viewed bacteria in 1676 while analysing pepper-water mixtures (Bardell, 1982; Frenzen et al., 2001; Gest, 2009) (Figure 1.1). Figure 1.1. Food microbiology identification systems. Source: https://www.researchgate.net/figure/FCM-and-Potential-Applications-in-Food-Microbiology-Food-Fermentations-Source-Doolan_fig1_315697351.

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  The Handbook of Microbiological Media for the Examination of Food

  • Ronald M. Atlas(Author)
  • 2006(Publication Date)
  • CRC Press

    (Publisher)

  Microbiological Production of Food Although microbial growth is a problem when it results in food spoilage, microorganisms are used beneficially in the food industry for food production. Many of the foods and beverages we commonly enjoy, such as wine and cheese, are the products of microbial enzymatic activity. For the most part, it is the fermenta-tive metabolism of microorganisms that is exploited in the production of food products. The accumulation of fermentation products, such as ethanol and lactic acid, is desirable because of their characteristic flavors and other properties. Only a few processes, such as the pro-duction of vinegar, make use of microbial oxidative metabolism. The microbial production of foods can be viewed as an exercise in harnessing microbial bio-chemistry to produce desired, rather than adverse, changes in food products. The production of fermented foods requires the proper substrates, microbial populations, and environmental conditions to obtain the desired end product. Quality control is essential in food fermentation to ensure that the product is of high quality. A fermented food may require additional preservation to prevent spoilage because further uncontrolled microbial growth could render it inedible. For example, once wine is produced, it must be maintained under anaerobic conditions in order to prevent its oxidation to vinegar. The microbial processes used in food production tra-ditionally employ microbial enzymatic activities to transform one food into another, with the microbi-ally produced food product having properties vastly different from those of the starting material. In addi-tion to the use of microorganisms to produce fer-mented food products, microbial biomass is now considered a potential source of protein for meeting the food needs of an expanding world population. Some microorganisms, such as mushrooms, have been used as food products for centuries.

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  Valorization of Food Processing By-Products

  • M. Chandrasekaran(Author)
  • 2012(Publication Date)
  • CRC Press

    (Publisher)

  These ecological principles are the fundamentals of modern quality assur-ance, predictive modeling, and risk analysis strategies, aimed at pre-venting outbreaks of food spoilage and food-borne diseases. They also form the basis for the use of microorganisms in the production of fermented foods and beverages and for their use thereof as probiotic, starter cultures, and as biocontrol agents. 8.3 Microorganisms Associated with Food and Food Processing By-Products as Contaminants Naturally occurring foods such as fruits, vegetables, cereals, milk, and related types normally contain microorganisms known as normal flora and may be further contaminated with additional microorganisms during various stages of processing starting from harvesting of food grains, postharvest processing, storage, food preparation for consump-tion, method of preparation and preservation, period of preservation, hygienic status of persons involved in processing or preparation of foods, and so on. Types of microorganisms and their number may also vary based on various factors as mentioned above. The degree of contamination, types, their number, and source of their entry during different operations in industries significantly influence the quality, availability, and quantity of food and food products.

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  eBook - ePub

  Food Plant Sanitation

  Design, Maintenance, and Good Manufacturing Practices

  • Michael M. Cramer(Author)
  • 2022(Publication Date)
  • CRC Press

    (Publisher)

  Chapter 3 Microorganisms of Food Manufacturing Concern DOI: 10.1201/9780429294341-3 If it don’t stink, stuff it! —Anonymous food plant employee They go by many names: germs, bacteria, microorganisms, microbes, even “bugs.” They have been the main focus of several Hollywood movies, including The Andromeda Strain and Outbreak. In The War of the Worlds by H. G. Wells, they were responsible for saving the human race because Martian invaders had no resistance to bacteria that man had been accustomed to for millennia. Microorganisms have been on Earth for millions of years, longer than man. Microorganisms Microorganisms are biological entities, and they can be a benefit or a potential hazard to humans and to the food manufacturing industry. Bacteria represent the largest group of microorganisms [ 1 ]. Most bacteria are harmless; in fact, some provide benefits to humans by protecting the skin and nasal passages and also aid in the digestion process. Some also benefit the food industry when they are used for the production of cultured items such as cheese, yogurt, and fermented sausage. However, they can pose a threat to humans and to the industry when they result in foodborne illness and food spoilage. Microbiological contamination of food may result in product spoilage, reduction in shelf life, or foodborne illness. It is important to understand food-related microorganisms, with regard to growth needs and environmental requirements to better understand their control mechanisms. Fortunately, the food industry has evolved from the dinosaurs who truly believed that if something does not stink, it is OK to stuff to a more science-based understanding of microorganisms that impact the food industry. The common microorganisms that will be reviewed in this chapter, as they relate to foods, are indicator organisms, spoilage organisms, and pathogens

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  eBook - ePub

  Food Science and Technology

  Fundamentals and Innovation

  • Oluwatosin Ademola Ijabadeniyi(Author)
  • 2023(Publication Date)
  • De Gruyter

    (Publisher)

  Part 2:  Food microbiology and use of microorganisms

  7  Microbial food spoilage of selected food and food products

  Titilayo Adenike Ajayeoba

  Department of Microbiology, Faculty of Science , Nigeria

  Oluwatosin Mary Kaka

  Department of Microbiology, Faculty of Science , Nigeria

  Oluwatosin Akinola Ajibade

  Department of Microbiology, Faculty of Science , Nigeria

  7.1  Introduction

  Foods undergo different levels of deterioration after processing and production. The nature of the raw materials and processing conditions possibly determines physical appearance, temperature, atmosphere, water, activity, pH, and microflora that develops during production and storage (Gram et al. 2002 ). Deterioration may include losses in organoleptic desirability, nutritional value, safety, and aesthetic appeal. Deteriorated foods may be safe to eat, if there are no pathogens or toxins present. They may not cause disease, but differences in texture, smell, taste, or appearance make them to be rejected by consumers. However, spoilage sets in when these products have microbial interactions, and metabolites could lead to food poisoning and intoxication. This is characterized by production of visible microbial growth and production of off-flavor/odor (Siegmund and Pöllinger-Zierler 2006 ). The implications of consuming contaminated food resulted in various illnesses and diseases. Depending on the type of microorganism, quantity consumed, and immune status, the symptoms could be evident within a few hours to several days. Typical symptoms include diarrhea, vomiting, abdominal cramps, headaches, nausea, dry mouth, and difficulty swallowing and fluke-like symptoms (such as fever, chills, and backache) (Addis and Sisay 2015 ).

  Depending on their shelf life and ease of spoilage, foods can be classified into three main groups: stable foods, semiperishable food, and perishable foods. Throughout production and storage, each and every food product harbors its own unique and distinctive microflora at every stage (Gram et al. 2002 ). Microbial growth is the main cause of food quality reduction and shelf life deterioration. Microbial contamination may occur naturally via attachment if the food material can be a growing substrate or through improper handling procedures. The existence of a microorganism is an indicator of contamination at any stage of production (Caldera 2014 ), especially if the presence of such microorganism(s) is not desired. The predominant spoilage of microflora in a food is determined by microbial types, food types, and food environment. Due to chemical, biological, or physical agents, food spoilage may occur (Principles of Food Spoilage). The most important factors influencing microbial growth in food can be either intrinsic [nutrient content, water activity (aw ), pH value, redox capacity, the availability of antimicrobial substances and mechanical barriers to microbial invasion, and environment-related factors in which the foothold occurs] or extrinsic (interactions between food contaminating microorganisms, food composition, packaging and storage conditions of food products, e.g., their ability to use various nutritional sources, withstand stress, and produce growth promoters or inhibitors of other microorganisms; processing factors include treatments such as heating, cooling, and drying, which affect the composition of the food and also the types and numbers of microorganisms that remain in the food after treatment) (Hamad 2012

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  eBook - ePub

  Natural Food Preservatives

  • Sourish Bhattacharya, Heba Hassan Abd-El Azim Salama(Authors)
  • 2023(Publication Date)
  • Jenny Stanford Publishing

    (Publisher)

  Chapter 1 Introduction to the Microbiological Spoilage of Foods and Beverages Ashraf Mahdy Sharoba Food Technology Department, Moshtohor Faculty of Agriculture, Banha University, Egypt [email protected]

  Food spoilage is a complex ecological phenomenon, caused mainly by the biochemical activity of specific groups of microorganisms. Microbiological spoilage of foods and beverages is the main cause of quality deterioration in these commodities. Microorganisms (i.e., bacteria, molds, and yeasts) associated with spoilage as well as factors affecting their growth and determining their eventual dominance in foods and beverages are presented. During harvesting, processing, and handling operations, food may become contaminated with a wide range of microorganisms. Subsequently, during distribution and storage, only a small fraction of these will develop and cause serious deterioration. Which microorganisms will develop is dependent upon food derived or environmental factors. The loss of food quality for the most important food commodities depends on the microbiological load. Food spoilage may be caused by a wide range of reactions including some that are mainly physical or chemical and others due to the action of enzymes or microorganisms. The primary factors associated with food spoilage are associated with intrinsic food properties and (cross) contamination during harvesting, slaughter, and processing in combination with temperature abuse. For fresh foods, the primary quality changes may be bacterial growth and metabolism resulting in possible pH changes and formation of toxic compounds, off-odors, gas, and slime formation. Despite the fact that food spoilage is a huge economical problem, it is obvious that the mechanisms and interactions leading to food spoilage are very poorly understood. In this chapter, we will deal with the most important causes of microbial corruption in food and beverages and the most important and most famous types of microbial corruption in food and beverages and the extent of the risk of these types of microorganisms to the quality of food products and the health of consumers in addition to discussing how to reduce or prevent the occurrence of microbial corruption in food and beverages.

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  eBook - ePub

  E-Z Microbiology

  • Barron's Educational Series, Rene Kratz(Authors)
  • 2011(Publication Date)
  • Barrons Educational Services

    (Publisher)

  15

  Applied Microbiology

  WHAT YOU WILL LEARN

  This chapter presents some of the useful ways that humans use microbes in industry. As you study this chapter, you will: • discover how scientists unraveled the secrets of fermentation; • learn how the food industry prevents foodborne diseases; • examine the many foods produced with help from microbes; • explore how microbes are used to produce medicines and industrial products.

  SECTIONS IN THIS CHAPTER

  • History of Fermentation

  • Food Microbiology

  • Microorganisms and Food Production

  • Industrial Microbiology

  The earliest uses of microbes by humans were probably in the preparation of fermented beverages. Some people think these beverages have been produced by humans since farming was started about 10,000 years ago. Of course, when ancient civilizations like those of the Sumerians, Egyptians, Mesopotamians, and Greeks were producing beer and wine thousands of years ago, they didn’t know that microbes were involved. Indeed, many cultures thought that beer was a gift from the gods, and that intoxication was a divine experience. Evidence for the importance of fermented beverages to early societies is found in their laws, which regulated the price of beer and its minimum alcohol content. In addition, brewers sometimes enjoyed a position of privilege in society.

  History of Fermentation

  An understanding of the microbial basis of fermentation did not begin until after the discovery of microbes by van Leeuwenhoek in 1673. In 1779, the French Academy of Sciences offered a prize of 1 kilogram of gold to anyone who solved the mystery of fermentation. This inspired the physicist Charles Cagniard-Latour to try his hand at biology and investigate the properties of yeast cells. He observed the distinctive uneven division of yeast, called budding, and noted differences between yeast isolated from wine and beer. (The offer of the gold prize was withdrawn in 1793 owing to the political unrest in France at that time.) In 1837, Theodor Schwann showed that yeast was required for fermentation to occur and that, if airborne contaminants were excluded from fermentable material, the fermentable material remained unchanged. In 1856, Louis Pasteur, who had been called in by French wine merchants to solve their problems with the souring of wine, showed that different types of microbes make different fermentation products.

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