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E-grāmata: Microbiology of Fruits and Vegetables

Edited by (Ohio State University, Columbus, Ohio, USA), Edited by (International Fresh-Cut Produce Association, California, USA), Edited by
  • Formāts: 648 pages
  • Izdošanas datums: 29-Aug-2005
  • Izdevniecība: CRC Press Inc
  • Valoda: eng
  • ISBN-13: 9781040062630
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Microbiology of Fruits and VegetablesPalielināt
  • Formāts: 648 pages
  • Izdošanas datums: 29-Aug-2005
  • Izdevniecība: CRC Press Inc
  • Valoda: eng
  • ISBN-13: 9781040062630
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Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be more prevalent than previously thought. U.S. FDA and USDA microbiological surveys of domestic and imported fresh fruits and vegetables demonstrate that human pathogens are sporadically found to be associated with fresh produce. In addition to increased safety concerns, microbial spoilage represents a significant source of waste for growers, packers, retailers, and consumers.

Microbiology of Fruits and Vegetables reviews the extensive research that has been conducted on microbiological problems relating to the safety and spoilage of fruits and vegetables in recent years. It considers incidences of human pathogen contamination, sources of microbial contamination, microbial attachment to produce surfaces, intractable spoilage problems, efficacy of sanitizing treatments for fresh produce, novel interventions for produce disinfection, and methodology for microbiological evaluation of fruits and vegetables.

The text is divided into five sections: (I) contamination and state of microflora on fruits and vegetables (II) microbial spoilage of fruits and vegetables (III) food safety issues (IV) interventions to reduce spoilage and risk of foodborne illness (V) microbiological evaluation of fruits and vegetables.

In Microbiology of Fruits and Vegetables, the editors, three leaders in the field, have endeavored to present a comprehensive examination, focusing on issues needing coverage, rather than attempting an encyclopedic compilation. They have selected chapter authors who are active researchers in their respective fields and thus bring a working knowledge of current issues, industry practices, and advances in technology.

Recenzijas

" gives vivid information on microbial safety of fruits and vegetables. This book will help readers and students to understand thoroughly about the microbial safety of fruits and vegetables in detail."

S. Umamageshwari in Ind. J. Nutr. Dietet 2008

SECTION I Contamination and State of Micro flora on Fruits and Vegetables
1 Microbial Contamination of Fresh Fruits and Vegetables
3(30)
Jim Gorny
1.1 Introduction
4(1)
1 2 Produce Contamination
5(2)
1.3 Microorganisms of Concern
7(1)
1.4 Incidence and Association of Human Pathogens with Produce
8(5)
1.4.1 FDA Imported Produce Survey
8(1)
1.4.2 FDA Domestic Produce Survey
9(1)
1.4.3 USDA Microbiological Data Program (MDP)
10(2)
1.4.4 Produce-Associated Foodborne Illness Traceback Investigation Results
12(1)
1.5 Potential Sources of Produce Contamination by Human Pathogens
13(8)
1.5.1 Food Safety. Risk Factors Associated with Production of Fresh Produce
13(1)
1.5.1.1 Land Use
14(1)
1.5.1.2 Soil Amendments
14(1)
1.5.1.3 Wild and Domestic Animal Control
14(1)
1.5.1.4 Irrigation Water
15(1)
1.5.1.5 Harvest Operations
15(1)
1.5.2 Food Safety Risk Factors Associated with Postharvest Handling of Produce
16(1)
1.5.2.1 Employee Hygiene
16(1)
1.5.2.2 Equipment
16(1)
1.5.2.3 Wash and Hydrocooling Water
17(1)
1.5.2.4 Cold Storage Facilities
17(1)
1.5.2.5 Packaging Materials
18(1)
1.5.2.6 Modified Atmosphere Packaging of Fresh Produce
18(1)
1.5.2.7 Refrigerated Transport, Distribution, and Cold Storage
19(1)
1.5.3 Food Safety Risk Factors Associated with Foodservice, Restaurant, and Retail Food Stores Handling of Produce
20(1)
1.5.4 Consumer Handling of Produce from Purchase to Plate
21(1)
1.6 Effective Management Strategies: Contamination Prevention and Intervention
21(4)
1.6.1 Good Agricultural Practices (GAPs)
22(1)
1.6.2 Current Good Manufacturing Practices (cGMPs)
23(1)
1.6.3 Hazard Analysis Critical Control Point (HACCP)
24(1)
1.7 Research Needs
25(2)
1.7.1 Microbial Ecology of Human Pathogens in the Agricultural Production Environment
26(1)
1.7.2 Agricultural Water
26(1)
1.7.3 Soil Amendments
26(1)
1.7.4 Proximity Risk of Potential Contaminant Sources
27(1)
1.7.5 Intervention Strategies to Reduce the Risk of Human Pathogen Contamination of Fresh Produce
27(1)
1.8 Summary
27(1)
References
28(5)
2 Attachment of Microorganisms to Fresh Produce
33(42)
Robert E. Mandrell, Lisa Gorski, and Maria T. Brandl
2.1 Introduction
34(1)
2.2 Basic Anatomy and Biochemistry of Roots and Leaves
35(2)
2.2.1 Rhizoplane
35(1)
2.2.2 Phylloplane
36(1)
2.3 Microbial Flora of Plants
37(1)
2.4 Attachment by Plant Nitrogen Fixing, Epiphytic, and Pathogenic Bacteria to Plants
38(10)
2.4.1 Rhizobium spp. (Rhsp)
38(1)
2.4.1.1 Two-Step Model of Attachment
40(1)
2.4.1.2 Attachment Factors
40(1)
2.4.2 Agrobacterium tumefaciens (Agt)
41(1)
2.4.2.1 Agt and Rhicadhesin
43(1)
2.4.2.2 Pili
43(1)
2.4.2.3 Cellulose
43(1)
2.4.3 Ralstonia (Pseudomonas) solanacearum (Rs)
43(1)
2.4.3.1 EPS and LPS
43(1)
2.4.3.2 Type III Secretion System (T3SS)
44(1)
2.4.3.3 Type II Secretion System (T2SS)
45(1)
2.4.3.4 Rs Lectins, Fimbriae, FHA
45(1)
2.4.4 Erwinia spp.
45(1)
2.4.5 Pseudomonas spp.
46(1)
2.4.6 Xanthomonas campestris (Xc)
47(1)
2.4.7 Azospirillum spp.
48(1)
2.4.8 Klebsiella spp.
48(1)
2.5 Fungi and Viruses and Plants
48(1)
2.6 Potential Attachment Factors of Enteric Bacterial Pathogens for Plants
48(4)
2.7 Attachment of Human Enteric Pathogens to Plants and other Interactions
52(8)
2.7.1 Lettuce and E. coli O157:H7
52(2)
2.7.2 Tomatoes and Apples and Salmonella emerita (Se)
54(1)
2.7.3 Sprouts and E. coli 0157 (EcO157) and Se
54(2)
2.7.4 Cilantro and Se Thompson (SeT)
56(1)
2.7.5 Produce Samples and L. monoutogenes (Lin)
56(2)
2.7.6 Cantaloupe and Se, EcO157, and Lm
58(1)
2.7.7 Arabidopsis thaliana and EcO157 and Se
58(1)
2.7.8 Plant—Microbe Bioelms
59(1)
2.8 Conclusions
60(1)
Acknowledgments
61(1)
References
61(14)
3 Internalization and Infiltration
75(20)
Jerry A. Bartz
3.1 Overview of Internalized Microorganisms
75(2)
3.2 Location of Internalized Organisms in Plants
77(1)
3.3 Structures that Enable Internalization
78(2)
3.4 Process of Internalization
80(1)
3.5 Internal Structures of the Plant Involved in Internalization
80(2)
3.6 Types of Internalization
82(5)
3.6.1 Aerosols
82(1)
3.6.2 Water Channels and Water Congestion
82(1)
3.6.3 Internalization in Wounds
83(1)
3.6.4 Infiltration of the Plant Surface by Aqueous Cell Suspensions
84(1)
3.6.5 Events in Plant Development
85(2)
3.7 Implications and Control
87(3)
References
90(5)
4 Microbial Stress Adaptation and Safety of Produce
95(22)
Luis A. Rodriguez-Romo and Ahmed E. Yousef
4.1 Microbial Stress Adaptation Phenomenon
95(3)
4.1.1 Stress
95(1)
4.1.2 Stress Response
96(1)
4.1.3 Stress Adaptation and the General Stress Response
96(1)
4.1.4 Regulation of the General Stress Response
97(1)
4.2 Produce Microbiota as Influenced by Stress History
98(8)
4.2.1 Preharvest Stress
98(1)
4.2.1.1 Temperature Fluctuation
99(1)
4.2.1.2 Ultraviolet Radiation
100(1)
4.2.1.3 Osmotic Stress
101(1)
4.2.2 Postharvest Stress
102(1)
4.2.2.1 Cold Stress
102(1)
4.2.2.2 Acid Stress
104(1)
4.2.2.3 Oxidative Stress
105(1)
4.2.2.4 Minimal Processing
106(1)
4.3 Microbial Stress Adaptation on Produce
106(1)
4.4 Assessing Stress Adaptation and Associated Risks
107(1)
4.5 Summary
108(1)
References
108(9)
SECTION II Microbial Spoilage of Fruits and Vegetables
5 Bacterial Soft Rot
117(18)
Ching-Hsing Liao
5.1 Introduction
117(1)
5.2 Diversity of Soft-Rot Bacteria
118(2)
5.2.1 Pectolytic Erwinia spp.
119(1)
5.2.2 Pectolytic Fluorescent (PF) Pseudomonads
119(1)
5.3 Factors Affecting the Survival of Soft-Rot Bacteria in Nature
120(2)
5.3.1 Plant Vegetation
120(1)
5.3.2 Temperature and Atmospheric Conditions
121(1)
5.3.3 Latent Infection and Internalization
121(1)
5.4 Enzymatic and Molecular Mechanism of Tissue Maceration by Soft-Rot Bacteria
122(3)
5.4.1 Biochemical Characterization of Pectate Lyase (PL)
122(1)
5.4.1.1 Analysis of PL Isozymes
122(1)
5.4.1.2 Production of Other Pectic Enzymes
122(1)
5.4.2 PL as the Principal Tissue-Macerating Factor
123(1)
5.4.2.1 Transposon Mutagenesis
123(1)
5.4.2.2 Cloning and Analysis of PL Genes
123(1)
5.4.3 Control of PL Production and Pseudomonas Rot
123(1)
5.4.3.1 Two-Component Regulatory Gene System
123(1)
5.4.3.2 Role of Calcium Ions
124(1)
5.4.3.3 Use of Ion-Chelating Agents for Control of Pseudomonas Rot
125(1)
5.5 Interactions Between Soft-Rot and Human Pathogens on Fresh Produce
125(2)
5.5.1 Synergistic Interactions
126(1)
5.5.2 Antagonistic Interactions
126(1)
5.6 Selected Farm Practices for Control of Both Soft-Rot and Human Pathogens
127(1)
References
128(7)
6 Microbial Spoilage of Fresh Mushrooms
135(24)
Naveen Chikthimmah and Robert B. Beelman
6.1 Fresh Mushrooms
135(3)
6.1.1 Introduction
135(1)
6.1.2 Commercial Growing Practices
136(1)
6.1.3 General Composition
137(1)
6.2 Microbiology of Fresh Mushrooms
138(1)
6.3 Spoilage of Fresh Mushrooms
139(13)
6.3.1 Sources of Microorganisms Causing Spoilage
142(1)
6.3.2 Cultural (Growing) Practices Favoring Spoilage
142(1)
6.3.3 Cultural Practices to Suppress Spoilage of Fresh Mushrooms
142(4)
6.3.4 Postharvest Conditions Favoring Spoilage of Fresh Mushrooms
146(1)
6.3.5 Postharvest Practices to Suppress Spoilage of Fresh Mushrooms
147(1)
6.3.5.1 Packaging
148(1)
6.3.5.2 Washing Treatments
149(1)
6.3.5.3 Irradiation
150(1)
6.3.5.4 Pulsed Ultraviolet Light Treatment
151(1)
6.4 Conclusions
152(1)
References
153(6)
7 Spoilage of Juices and Beverages by Alicyclobacillus spp.
159(28)
Mickey E. Paris
7.1 Introduction
160(1)
7.2 Taxonomic History
160(4)
7.3 Physiological and Phenotypic Characteristics
164(1)
7.3.1 Distinguishing Features
164(1)
7.3.2 Thermoacidophilic Growth
164(1)
7.3.3 Alicyclic Fatty Acids in Membrane
165(1)
7.4 Thermal Resistance Characteristics
165(7)
7.4.1 D- and z-values
165(1)
7.4.2 Factors Affecting Thermal Resistance
166(5)
7.4.3 Other Control Measures
171(1)
7.5 Industrial Importance
172(2)
7.5.1 Emergence as Spoilage Organisms
172(1)
7.5.2 Types of Spoilage
172(1)
7.5.3 Sanitation
173(1)
7.6 Detection and Identification
174(5)
7.6.1 Controversy
174(1)
7.6.2 Media
175(2)
7.6.3 Heat Shock Conditions
177(1)
7.6.4 Enumeration
177(1)
7.6.5 Detection by Enrichment
178(1)
7.6.6 Identification and Confirmation
178(1)
7.7 Significance of Detection/Isolation from Foods
179(1)
7.8 Future Direction
179(1)
Acknowledgment
180(1)
References
180(7)
SECTION III Food Safety Issues
8 Interventions to Ensure the Microbial Safety of Sprouts
187(24)
William F. Fett
8.1 Introduction
187(1)
8.2 Foodborne Illness Associated with Sprouts
188(3)
8.3 Interventions: Seeds
191(7)
8.3.1 Chemical and Physical
191(6)
8.3.2 Biological
197(1)
8.4 Interventions: Sprouts
198(2)
8.5 Reducing the Risk of Future Outbreaks
200(1)
8.6 Research Needs
201(1)
Acknowledgments
202(1)
References
202(9)
9 Microbiological Safety of Fresh Citrus and Apple Juices
211(20)
Susanne E. Keller and Arthur J. Miller
9.1 Introduction
211(1)
9.2 Juice Production
212(1)
9.3 Physicochemical Properties and Endogenous Juice Microflora
213(3)
9.3.1 Citrus Juice
213(1)
9.3.2 Apple Cider
214(2)
9.4 Pathogens Associated with Fresh Juice and Their Environmental Sources
216(3)
9.4.1 Enterohemorrhagic Escherichia coli
216(1)
9.4.2 Salmonella Species
217(1)
9.4.3 Cryptosporidium parvum
218(1)
9.4.4 Listeria monocytogenes
218(1)
9.5 Juice HACCP Rule
219(1)
9.6 Importance of SSOPs to HACCP
219(2)
9.7 Application of the 5-Log Standard
221(1)
9.8 Intervention Treatments
222(1)
9.9 Other Juice HACCP Considerations
223(1)
9.10 Labeling
224(1)
9.11 Conclusion
224(1)
References
224(7)
10 Microbiological Safety Issues of Fresh Melons
231(1)
Dike O. Ukuku and Gerald M. Sapers
10.1 Introduction
231(1)
10.2 Microflora of Melons
232(2)
10.2.1 Spoilage Organisms
233(1)
10.2.2 Human Bacterial Pathogens
233(1)
10.3 Factors Contributing to Melon Contamination
234(3)
10.3.1 Preharvest and Harvest Conditions
234(1)
10.3.2 Postharvest Conditions
235(1)
10.3.3 Mode of Microbial Attachment to Melons
236(1)
10.4 Efficacy of Conventional Washing
237(2)
10.4.1 Washing in the Packinghouse
237(1)
10.4.2 Laboratory-Scale Washing Studies
237(2)
10.5 Novel Disinfection Treatments
239(3)
10.5.1 Hydrogen Peroxide
239(1)
10.5.2 Hot Water
240(1)
10.5.3 Steam
241(1)
10.5.4 Other
242(1)
10.6 Issues with Fresh-Cut Melons
242(2)
10.6.1 Transfer of Bacteria from Rind to Flesh
243(1)
10.6.2 Outgrowth on Flesh
243(1)
10.6.3 Suppression of Outgrowth
244(1)
10.7 Methodology for Microbiological Evaluation of Melons
244(2)
10.8 Research Needs
246(1)
References
247(6)
11 Fresh-Cut Vegetables
253(1)
Pascal Delaquis
11.1 Introduction
253(1)
11.2 Fresh-Cut Carrots
254(1)
11.3 Fresh-Cut Cabbage
255(1)
11.4 Fresh-Cut Lettuce
256(1)
11.5 Occurrence and Behavior of Human Pathogens in Fresh-Cut Vegetables
257(2)
11.6 Interactions Between Microorganisms and Plant Tissues
259(3)
References
262(5)
12 Outbreaks Associated with Cyclospora and Cryptosporidium
267(1)
Ynes R. Ortega and Charles R. Sterling
12.1 Introduction
267(1)
12.2 Overview of the Parasites
267(2)
12.3 Sources of Contamination
269(1)
12.4 Description of the Foodborne Outbreaks for Both Parasites
270(1)
12.5 Detection and Enumeration Methodologies
271(2)
12.6 Interventions for Decontamination
273(1)
12.7 Conclusions
274(1)
References
275(6)
13 Patulin
281(1)
Lauren Jackson and Mary Ann Dombrink-Kurtzman
13.1 Introduction
282(1)
13.2 Methods of Analysis
283(3)
13.2.1 Introduction
283(1)
13.2.2 Thin-Layer Chromatography (TLC)
283(1)
13.2.3 Gas Chromatography (GC)
284(1)
13.2.4 Liquid Chromatography (LC)
284(1)
13.2.5 Micellar Electrokinetic Capillary Chromatography(MECC)
285(1)
13.2.6 Other Methods
285(1)
13.3 Toxicological Effects of Patulin
286(2)
13.3.1 Introduction
286(1)
13.3.2 Acute Toxicity Studies
286(1)
13.3.3 Immunotoxicity Studies
286(1)
13.3.4 Reproductive Toxicity and Teratogenicity Studies
287(1)
13.3.5 Genotoxicity Studies
287(1)
13.3.6 Carcinogenicity Studies
287(1)
13.3.7 Mechanism(s) of Toxicity
288(1)
13.4 Regulatory Aspects
288(1)
13.5 Fungal Species Producing Patulin in Foods
288(1)
13.6 Natural Occurrence of P. expansum and Patulin in Fruits and Vegetables
289(1)
13.7 Factors Affecting Patulin Production
290(3)
13.7.1 Introduction
290(1)
13.7.2 Physical, Chemical, and Microbial Properties of Apples
291(1)
13.7.3 Environmental Factors
292(1)
13.8 Approaches for Controlling Patulin Levels
293(7)
13.8.1 Introduction
293(1)
13.8.2 Preharvest
294(1)
13.8.3 Harvest
295(1)
13.8.4 Postharvest
295(1)
13.8.4.1 Introduction
295(1)
13.8.4.2 Washing Treatments
296(1)
13.8.4.3 Culling, Sorting, and Trimming
297(1)
13.8.4.4 Chemical, Heat, and Biological Control, and Irradiation Treatments
297(1)
13.8.4.5 Storage
299(1)
13.8.4.6 Controls for Processed Apple Products
300(1)
13.9 Conclusions
300(1)
References
301(12)
14 Safety of Minimally Processed, Acidified, and Fermented Vegetable Products
313(1)
F. Breidt, Jr.
14.1 Introduction
314(1)
14.2 Vegetable Microflora
314(4)
14.2.1 Washing Procedures
316(1)
14.2.2 Biocontrol in Minimally Processed Vegetable Products
316(2)
14.3 Fermented Vegetables
318(1)
14.3.1 Fermentation Chemistry
319(1)
14.4 Acidified Vegetables
319(3)
14.4.1 Definitions and Regulations for Acid and Acidified Foods
320(1)
14.4.2 Pathogenic Bacteria
321(1)
14.5 Organic Acids and Destruction of Pathogens
322(5)
14.5.1 Specific Effects of Acids
323(2)
14.5.2 Genetic Regulation of Acid Resistance
325(2)
14.6 Conclusions
327(1)
Acknowledgments
327(1)
References
327(12)
SECTION IV Interventions to Reduce Spoilage and Risk of Foodborne Illness
15 HACCP: A Process Control Approach for Fruit and Vegetable Safety
339(204)
William C. Hurst
15.1 Introduction
339(1)
15.2 What Is HACCP?
340(2)
15.3 Applying the HACCP Concept
342(1)
15.4 Prerequisites for HACCP
343(1)
15.5 Planning and Conducting an HACCP Study
344(1)
15.6 Conducting a Hazard Analysis/Risk Assessment Study (HACCP Principle 1)
345(2)
15.7 Using SPC to Ensure HACCP Control
347(1)
15.8 Identifying and Stabilizing Variability at CCPs (HACCP Principle 2)
348(3)
15.9 Conducting Process Capability Analyses to Verify Critical Limits (HACCP Principle 3)
351(3)
15.10 Establishing SPC Monitoring Procedures (HACCP Principle 4)
354(2)
15.11 Determining Corrective Action Procedures (HACCP Principle 5)
356(1)
15.12 Confirming HACCP Implementation Through Verification Activities (HACCP Principle 6)
357(2)
15.13 Establishing Documentation and Record Keeping (HACCP Principle 7)
359(2)
15.14 Summary
361(1)
References
362(3)
16 Effect of Quality Sorting and Culling on the Microbiological Quality of Fresh Produce
365(1)
Susanne E. Keller
16.1 Introduction
365(1)
16.2 Grade Standards
366(1)
16.3 Effectiveness of Good Agricultural Practices (GAPs)
366(1)
16.4 Effectiveness of Sorting and Sorting Methods
367(3)
16.5 Impact on Food Safety
370(1)
References
371(4)
17 Washing and Sanitizing Treatments for Fruits and Vegetables
375(1)
Gerald M. Sapers
17.1 Introduction
376(1)
17.2 Conventional Washing Technology
376(11)
17.2.1 Washing Agents
376(1)
17.2.1.1 Chlorine
376(1)
17.2.1.2 Alternatives to Chlorine
378(5)
17.2.2 Washing Equipment
383(1)
17.2.2.1 Types of Washers
383(1)
17.2.2.2 Efficacy of Washers
385(2)
17.2.3 Factors Limiting the Efficacy of Washing
387(1)
17.3 Novel Washing Technology
387(4)
17.3.1 Hydrogen Peroxide
387(1)
17.3.2 Trisodium Phosphate and Other Alkaline Washing Agents
388(1)
17.3.3 Organic Acids
389(1)
17.3.4 Other Experimental Antimicrobial Washing Agents
390(1)
17.3.5 Synergistic Treatment Combinations
390(1)
17.4 Foodservice and Home Applications
391(3)
17.4.1 FDA Recommendations
391(1)
17.4.2 Other Options
392(1)
17.4.3 Commercial Equipment and Wash Formulations for Home or Foodservice Use
393(1)
17.5 Conclusions
394(1)
Acknowledgments
394(1)
References
394(7)
18 Gas/Vapor-Phase Sanitation (Decontamination) Treatments
401(1)
Richard H. Linton, Yingchang Han, Travis L. Selby, and Philip E. Nelson
18.1 Introduction
402(1)
18.2 Chlorine Dioxide Gas
402(12)
18.2.1 Physical, Chemical, and Safety Properties of C10, Gas
402(2)
18.2.2 Antimicrobial Properties of Aqueous and Gaseous C102
404(1)
18.2.3 C102 Gas Generation
404(3)
18.2.4 General Gas/Vapor Treatment Systems
407(2)
18.2.5 Mechanisms for Microbial Inactivation
409(1)
18.2.6 Factors Influencing ClO2 Gas Treatment
409(3)
18.2.7 Efficacy in Reducing Microorganisms on Different Produce Surfaces
412(2)
18.2.8 Effects of ClO2 Gas Treatment on Quality of Produce
414(1)
18.3 Ozone Gas
414(8)
18.3.1 Properties of Ozone
414(1)
18.3.2 Potential Applications of Ozone in the Food Industry
415(1)
18.3.3 Generation of Ozone
415(1)
18.3.4 Treatment Systems
416(1)
18.3.5 Mechanisms of Inactivation of Microbes
417(1)
18.3.6 Factors Influencing Sanitation Treatment by Ozone Gas
417(1)
18.3.7 Efficacy in Reducing Foodborne Microorganisms on Produce Surfaces
418(3)
18.3.8 Effects of Ozone Gas Treatments on Quality of Fruits and Vegetables
421(1)
18.4 Allyl Isothiocyanate Gas
422(1)
18.4.1 Properties
422(1)
18.4.2 Mechanisms and Factors Influencing Sanitation Treatment
422(1)
18.4.3 Efficacy in Reducing Foodborne Pathogens on Produce Surfaces
422(1)
18.4.4 Effects of AITC Vapor Treatment on Quality of Fruits and Vegetables
422(1)
18.5 Other Gases/Vapors
423(3)
18.5.1 Hydrogen Peroxide Vapor
423(1)
18.5.2 Acetic Acid Vapor
424(1)
18.5.3 Other Natural Plant Volatiles
425(1)
18.6 Present and Future Applications of Gaseous/Vapor-Phase Antimicrobials for Decontamination of Fresh Produce
426(1)
18.7 Regulatory Considerations
427(1)
References
428(9)
19 Modified Atmosphere Packaging
437(1)
B.G. Werner and J.H. Hotchkiss
19.1 Introduction
437(2)
19.1.1 Definitions
438(1)
19.2 Antimicrobial Activity of MAP Gases
439(2)
19.2.1 CO2
439(1)
19.2.2 Superatmospheric O2
440(1)
19.3 Packaging and Films for MAP Produce Systems
441(4)
19.3.1 Film Permeability and CO2/O2 Permselectivity
441(1)
19.3.2 Active Packaging: Antimicrobial Films
442(1)
19.3.2.1 Synthetic Polymer Films
442(1)
19.3.2.2 Edible and Biodegradable Films
443(2)
19.4 An Integrated Approach: Multiple Barriers and MAP
445(3)
19.4.1 Background
445(1)
19.4.2 Biopreservation and Protective Cultures
445(2)
19.4.3 O2/CO2 Absorbers and Generators
447(1)
19.4.4 Pretreatments and Miscellaneous Strategies
447(1)
19.5 Microbiology of Map Fruits and Vegetables
448(7)
19.5.1 Minimally Processed Fruits and Vegetables
448(2)
19.5.2 Spoilage Organisms and Commodity Shelf Life
450(1)
19.5.3 Pathogenic Organisms and Shelf Life
451(1)
19.5.3.1 Food Safety Risk of MAP Produce
451(1)
19.5.3.2 Psychrotrophic Pathogens
452(1)
19.5.3.3 Other Pathogens of Concern
453(1)
19.5.4 Microbial Ecology of MAP Systeins
454(1)
19.6 Mathematical Predictive Modeling
455(1)
19.7 Future Directions
456(1)
References
456(5)
20 Hot Water Treatments for Control of Fungal Decay on Fresh Produce
461(1)
Elazar Fallik
20.1 Introduction
461(2)
20.2 Technologies
463(1)
20.3 Heat Treatments
464(6)
20.3.1 In Vitro Studies
464(1)
20.3.2 In Vivo Studies
465(4)
20.3.3 Heat Damage
469(1)
20.4 Mode of Action
470(2)
20.5 Conclusions
472(1)
Acknowledgments
472(1)
References
472(7)
21 Surface Pasteurization with Hot Water and Steam
479(1)
Bassam A. Annous and Michael F. Kozempel
21.1 Introduction
479(1)
21.2 Surface Pasteurization with Hot Water
480(3)
21.3 Surface Pasteurization with Steam
483(10)
21.3.1 Thermosafe Process
485(1)
21.3.1.1 Process Operation
485(1)
21.3.1.2 Process Effectiveness
485(1)
21.3.1.3 Product Quality
486(1)
21.3.2 University of Bristol Process
486(1)
21.3.2.1 Process Operation
486(1)
21.3.2.2 Process Effectiveness
486(1)
21.3.2.3 Product Quality
487(1)
21.3.3 Ventilex Continuous Steam Sterilizing System
487(1)
21.3.3.1 Process Operation
487(1)
21.3.3.2 Process Effectiveness
487(1)
21.3.3.3 Product Quality
488(1)
21.3.4 Vacuum—Steam—Vacuum (VSV) Process
488(1)
21.3.4.1 Process Operation
491(1)
21.3.4.2 Process Effectiveness
491(1)
21.3.4.3 Product Quality
493(1)
21.4 Conclusions
493(1)
References
494(3)
22 Novel Nonthermal Treatments
497(1)
Dongsheng Guan and Dallas G. Hoover
22.1 Introduction
498(1)
22.1.1 Nonthermal Processing Methods
498(1)
22.1.2 Advantages and Disadvantages of Application
498(1)
22.2 High Hydrostatic Pressure Processing (HPP)
499(6)
22.2.1 Introduction
499(1)
22.2.1.1 Definition and Historical Perspective
499(1)
22.2.1.2 Equipment
500(1)
22.2.1.3 Critical Processing Factors
500(1)
22.2.2 Inactivation of Problematic Microorganisms
501(1)
22.2.2.1 Spores and Vegetative Bacteria
501(1)
22.2.2.2 Viruses
504(1)
22.2.2.3 Parasites
505(1)
22.2.3 Summary
505(1)
22.3 Irradiation
505(4)
22.3.1 Introduction
505(1)
22.3.2 Application to Fruits, Vegetables, and Juices
506(1)
22.3.2.1 Spores and Vegetative Bacteria
506(1)
22.3.2.2 Parasites
508(1)
22.3.2.3 Viruses
508(1)
22.3.3 Summary
509(1)
22.4 Pulsed Electric Fields in Juice Processing
509(3)
22.4.1 Introduction
509(2)
22.4.2 Application to Juices
511(1)
22.4.3 Summary
512(1)
22.5 Ultrasonic Waves for Preservation of Fruit and Vegetable Products
512(2)
22.5.1 Introduction and Description of Process
512(1)
22.5.2 Microbial Inactivation
513(1)
22.5.3 Summary
514(1)
22.6 Electrolyzed Water
514(2)
22.6.1 Introduction
514(1)
22.6.2 Application as a Novel Disinfectant for Fruits and Vegetables
515(1)
22.6.3 Summary
516(1)
22.7 Final Remarks and Future Perspectives
516(1)
Acknowledgment
517(1)
References
517(6)
23 Biological Control of Microbial Spoilage of Fresh Produce
523(1)
Julien Mercier and Pamela G. Marrone
23.1 Introduction
523(1)
23.2 Approaches to Biocontrol in Postharvest Situations
524(4)
23.2.1 Use of Naturally Occurring Antagonists for Colonization of Infection Sites
524(1)
23.2.1.1 Postharvest Applications
524(1)
23.2.1.2 Preharvest Applications
525(1)
23.2.1.3 Possible Mechanisms for Biocontrol
526(1)
23.2.2 Use of Mutant Pathogen Strains
527(1)
23.2.3 Biological Fumigation
528(1)
23.3 Advantages and Limitations of Postharvest Biocontrol
528(2)
23.3.1 Advantages of Postharvest Biocontrol
528(1)
23.3.2 Disadvantages of Biocontrol Agents
529(1)
23.4 Enhancing Biocontrol Activity
530(3)
23.4.1 In Combination with Other Treatments
530(1)
23.4.2 Improvement in Formulation
531(1)
23.4.3 Screening and Selection of the Microorganism
532(1)
23.4.4 Collaborative Research Among Industry, University Researchers, Government, and Growers/Packers
532(1)
23.5 Regulatory Process for Biocontrol Agents
533(1)
23.5.1 U.S. Environmental Protection Agency (EPA)
533(1)
23.5.2 California and International Regulations
534(1)
23.6 Concluding Remarks
534(1)
References
535(8)
SECTION V Microbiological Evaluation of Fruits and Vegetables
24 Sampling, Detection, and Enumeration of Pathogenic and Spoilage Microorganisms
543(78)
Larry R. Beuchat
24.1 Introduction
543(2)
24.2 Pathogen or Spoilage Microorganism Under Study
545(6)
24.2.1 Media for Routine Microbiological Analyses
546(2)
24.2.2 Selection of Test Strains for Sanitizes Efficacy and Challenge Studies
548(3)
24.3 Types of Produce and Methods for Preparing Samples
551(5)
24.4 Procedures for Inoculation
556(1)
24.5 Efficiency of Retrieval
557(1)
24.6 Efficacy of Decontamination Treatment
558(1)
24.7 Procedures for Detection and Enumeration
558(1)
24.8 Number of Samples Analyzed and Reporting the Results
559(2)
References
561(4)
25 Rapid Detection of Microbial Contaminants
565(1)
Daniel Y.C. Fung
25.1 Introduction
565(1)
25.2 Sample Preparation and Treatments
566(1)
25.3 Total Viable Cell Count Methodologies
567(5)
25.4 Advances in Miniaturization and Diagnostic Kits
572(3)
25.5 Immunological Testing
575(4)
25.6 Instrumentation and Biomass Measurements
579(4)
25.7 Genetic Testing
583(5)
25.8 Biosensors
588(2)
25.9 U.S., World Market, and Testing Trends (1999-2008)
590(2)
25.10 Predictions of the Future
592(1)
Acknowledgment
593(1)
References
593(2)
26 Methods in Microscopy for the Visualization of Bacteria and Their Behavior on Plants
595(1)
Maria T. Brandl and J.-M. Monier
26.1 Introduction
596(1)
26.2 Visualization of Bacteria on Plants: Available Tools
596(4)
26.2.1 Labeling of Bacteria with Fluorescent Proteins
596(2)
26.2.2 Labeling of Bacteria with Dyes and Fluorescent Conjugates
598(2)
26.3 Applications
600(12)
26.3.1 Spatial Distribution
600(2)
26.3.2 Cell—Cell Interactions
602(2)
26.3.3 Measurement of Biological Parameters
604(1)
26.3.3.1 Kogure Assay for Cell Viability
605(1)
26.3.3.2 Indicators of Membrane Integrity
606(1)
26.3.3.3 GFP Fluorescence and Cell Viability
607(1)
26.3.3.4 Other Fluorescent Indicators of Bacterial Physiology
607(1)
26.3.4 Bacterial Gene Expression In Situ on Plants
608(1)
26.3.4.1 GFP as a Reporter of Gene Expression
608(1)
26.3.4.2 Practical Note on the Use of GFP for Gene Expression Measurements
610(1)
26.3.4.3 FISH for the Detection of Bacterial mRNA
611(1)
26.3.4.4 Immunolabeling of Gene Products
611(1)
26.4 Other Types of Microscopy
612(2)
26.4.1 Multiphoton Excitation Fluorescence Microscopy
612(1)
26.4.2 Fluorescence Stereomicroscopy
613(1)
26.4.3 Immunoelectron Microscopy
613(1)
26.5 Concluding Remarks
614(1)
References
615(6)
Index 621


Gerald M. Sapers, James R. Gorny, Ahmed E. Yousef
Biežāk uzdotie jautājumi par e-grāmatām Biežāk uzdotie jautājumi par e-grāmatām
Permanent link: https://www.kriso.lv/db/97810400626306e.html
Keywords: