Modern Food MicrobiologySixth Edition

James M. JayProfessor Emeritus

Wayne State UniversityDetroit, MichiganAdjunct Professor

University of Nevada Las VegasLas Vegas, Nevada

AN ASPEN PUBLICATION®Aspen Publishers, Inc.

Gaithersburg, Maryland2000

The author has made every effort to ensure the accuracy of the information herein. However, appropriate informationsources should be consulted. The author, editors, and the publisher cannot be held responsible for any typographical orother errors found in this book.

Library of Congress Cataloging-in-Publication Data

Jay, James M. (James Monroe), 1927—Modern food microbiology / James M. Jay.—6th ed.

p. cm. — (Aspen food science text series)Includes bibliographical references and index.

ISBN 0-8342-1671-X1. Food—Microbiology. I. Title. II. Series.

QR115.J3 2000664'001'579—dc21

99-054735

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Preface

The sixth edition of Modern Food Microbiol-ogy, like the previous edition, focuses on thegeneral biology of the microorganisms that arefound in foods. Thus, the contents are suitablefor its use in a second or subsequent course in amicrobiology curriculum, or as a primary foodmicrobiology course in a food science or foodtechnology curriculum. Although organic chem-istry is a desirable prerequisite, it is not neces-sary for one to get a good grasp of the topicscovered.

When used as a microbiology text, the fol-lowing sequence has been found to be suitable.A synopsis of the information in Chapter 1 willprovide students with a sense of the historicaldevelopments that have shaped this disciplineand how it continues to evolve. Memorizationof the many dates and events is not recommendedsince much of this information is presented againin the respective chapters. The material in Chap-ter 2 is designed to provide a brief backgroundon microorganisms in nature with emphasis onthose that are important in foods. This materialcan be combined with the intrinsic and extrinsicparameters of growth in Chapter 3 as they existin food products and as they affect the commonfoodborne organisms. Chapters 4 to 9 deal withspecific food products and they may be coveredto the extent desired with appropriate reviews ofthe relevant topics in Chapter 3. Chapters 10 to12 cover methods for culturing and identifying

foodborne organisms and/or their products, andthese topics may be dealt with in this sequenceor just before foodborne pathogens. The foodpreservation methods in Chapters 13 to 19 in-clude information that goes beyond the usualscope of a second course. Chapters 14 and 19are new to the sixth edition. Chapter 14 consoli-dates information from the previous edition thatwas scattered throughout several chapters, andit contains much new information on modifiedatmosphere packaging. Chapter 19 covers highpressure and pulsed electric field processing offoods, and it contains two sections taken fromthe chapter on high temperature processing inthe previous edition.

Chapters 20 and 21 deal with food sanitation,indicator organisms, and the HACCP system, andcoverage of these topics is suggested before deal-ing with the pathogens. Chapters 22 to 31 dealwith the known (and some suspected) foodbornepathogens including their biology and methodsof control. Chapter 22 is also new to this edi-tion and it is intended to provide an overview ofthe chapters that follow. The material in this chap-ter that deals with mechanisms of pathogenesisis probably best dealt with when the specificpathogens are covered in their respective chap-ters.

For most semester courses with a 3-credit lec-ture and accompanying 2 or 3 credit laboratory,only about 70% of the material in this edition is

likely to be covered. The remainder is meant forreference purposes. Citations for new and up-dated material can be found in the Reference listsat the end of the chapters.

The following individuals assisted me bycritiquing various parts or sections of the sixth

edition, and I pay my special thanks to each:P. Druggan, P. Feng, R.B. Gravani, D.R. Henning,YJ. Lee, J.A. Seiter, L.A. Shelef, J.N. Sofos,A.C.L. Wong, and A.E. Yousef. Those who as-sisted me with the previous five editions are ac-knowledged in the respective editions.