Foreword -- Preface -- Contents -- Contributors -- Introduction to the Microbiological Spoilage of Foodsand Beverages -- Introduction -- Food Loss Data -- Microorganisms and Mechanisms Involved in Spoilage -- Sources of Contamination -- Preharvest Contamination -- Postharvest Contamination -- Ecology of Microbiological Spoilage -- Microorganisms Involved in Spoilage -- Means to Characterize and Differentiate Microorganisms -- Groups of Microorganisms Involved in Spoilage -- Microbiological Food Spoilage Mechanisms -- Quorum Sensing -- Associations Between Groups of Spoilage Microorganisms -- Antagonisms -- Synergisms -- Metabiosis -- Intrinsic Factors to Control Microbiological Spoilage -- Water Activity -- pH -- Chemical Preservatives -- Chemical Properties of Organic Acids -- Chemical Food Preservatives -- Oxidation--Reduction Potential -- Extrinsic Factors to Control Microbiological Spoilage -- Thermal Processes -- Thermal Destruction of Microorganisms -- Sterilization -- Pasteurization -- Nonthermal Processes -- Ionizing Irradiation -- High Hydrostatic Pressure -- Pulsed Electric Fields -- High-Intensity Ultrasound -- Ultraviolet Irradiation -- Filtration -- Sterilizing Gases -- Refrigeration -- Food Preservation by Refrigerated Storage -- Food Preservation by Frozen Storage -- Vacuum and Modified Atmosphere Packaging -- Vacuum Packaging -- Modified Atmosphere Packaging -- Food Plant Sanitation -- Detection of Microbiological Spoilage -- Organoleptic Methods for Spoilage Detection -- Odor -- Visual -- Taste -- Microbiological Methods for Spoilage Detection -- Chemical Methods for Spoilage Detection -- Development of Spoilage Control Measures -- Isolation of Microorganisms in Spoilage Incidents -- Product Challenge Testing -- Inoculation of Test Samples -- Accelerated Shelf Life Testing (ASLT) -- Predictive Microbiology.

Temperature Monitoring During Commercial Distribution -- References -- Microbiological Spoilage of Dairy Products -- Introduction -- Types of Dairy Foods -- Types of Spoilage Microorganisms -- Psychrotrophs -- Coliforms -- Lactic Acid Bacteria -- Fungi -- Spore-Forming Bacteria -- Other Microorganisms -- Enzymatic Degradation -- Sources of Spoilage Microorganisms -- Contamination of Raw Milk -- Contamination of Dairy Products -- Factors Affecting Spoilage -- Spoilage of Fluid Milk Products -- Spoilage of Cheeses -- Prevention and Control Measures -- Prevention of Spoilage in Milk -- Prevention of Spoilage in Cultured Dairy Products -- Prevention of Spoilage in Other Dairy Products -- Methods for Detection and Isolation -- Conclusion -- References -- Microbiological Spoilage of Meat and Poultry Products -- Introduction -- Microbiological Spoilage of Meat Products -- Fresh, Refrigerated Raw Meat Products -- Perishable Salted and Cured Meat Products -- Cured and Uncured Ready-to-Eat Products -- Canned Meat Products -- Vacuum and Modified Atmosphere-Packaged Products -- Fermented and Dried Meat Products -- Bacon -- Organic Meat Products -- Variety Meat Products (Offal) -- Microbiological Spoilage of Poultry and Poultry Products -- Microbiological Profiles of Refrigerated Raw Poultry Products -- Further Processed Poultry -- Cooked RTE Cured and Uncured Poultry Products -- Microbiological Testing Methods for Meat and Poultry Products -- References -- Microbiological Spoilage of Fish and Seafood Products -- Introduction -- Spoilage Concepts -- Fish Substrates of Spoilage -- Taxonomy of an Important Fish Spoilage Bacterium -- Microbiology of Freshly Caught Fish -- Product Categories and Spoilage -- Raw, Fresh Seafood -- Bivalve Mollusks -- Crustaceans -- Cephalopods -- Finfish -- Packed, Fresh Fish -- Cured Seafood -- Salted, Cold-Smoked Fish.

Other Lightly Preserved Seafood Products -- Semipreserved Seafood Products -- Heavily Salted Fish -- Heated Seafood Products -- Hot-Smoked Fish -- Sous Vide-Cooked Fish -- Fully Canned Products -- Miscellaneous -- Frozen Fish -- Surimi -- Dried Fish -- References -- Microbiological Spoilage of Eggs and Egg Products -- Introduction -- Shell Eggs -- Sources and Types of Spoilage Microorganisms -- Methods for Detection -- Egg Structure -- Cuticle -- Shell -- Membranes -- Albumen -- Vitelline Membrane -- Yolk -- Egg Handling -- Shell Egg Pasteurization -- Liquid Egg Products -- Pasteurization Processes -- Processed Egg Products -- Cooked Eggs -- Dried Eggs -- Baked Eggs -- References -- Microbiological Spoilage of Fruits and Vegetables -- Introduction -- Microbiological Spoilage of Fresh Whole Fruits and Vegetables -- Introduction -- Unusual Characteristics of Spoilage Microorganisms -- Prevention and Control Measures -- Preharvest and Harvest Factors -- Postharvest Factors -- Methods for Detection and Isolation of Spoilage Microorganisms -- Microbiological Spoilage of Fresh-Cut Fruits and Vegetables -- Introduction -- Shelf Life of Fresh-Cut Fruits and Vegetables -- Impact of Microbiological Spoilage -- Sources of Microbial Contamination -- Microbial Populations and Varieties on Fresh-Cut Fruits and Vegetables -- Characteristics of Spoilage Microorganisms on Fresh-Cut Fruits and Vegetables -- Intrinsic and Extrinsic Factors of Fresh-Cut Fruit and Vegetable Products -- Microbiological Spoilage Defects of Fresh-Cut Fruits and Vegetables -- Microbiological Spoilage Mechanisms in Fresh-Cut Fruits and Vegetables -- Prevention and Control of Microbiological Spoilage -- Methods for Detection and Isolation of Spoilage Microorganisms -- Microbiological Spoilage of Fermented and Acidified Vegetable Products -- Introduction.

Microbiological and Nonmicrobial Spoilage -- Prevention and Control of Spoilage -- Future Needs -- References -- Microbiological Spoilage of Canned Foods -- Introduction -- Types of Spoilage -- Incipient Spoilage (Spoilage Before Processing) -- Post-process Contamination (Leakage Spoilage) -- Causes of Post-process Contamination -- Characteristics of Leakage Spoilage -- Public Health Significance -- Control and Prevention -- Inadequate Thermal Processing -- Thermophilic Spoilage -- Growth of Acid-Tolerant SporeForming Microorganisms -- Non-microbial Spoilage -- Unknown or Unidentified Causes -- Determining the Cause of Spoilage -- Types of Spoilage Microorganisms -- Mesophilic Aerobic Sporeformers -- Mesophilic Anaerobic Sporeformers -- Putrefactive Anaerobes -- Butyric Acid Anaerobes -- Aciduric Flat Sour Sporeformers -- Thermophilic Flat Sour Sporeformers -- Thermophilic Anaerobic Sporeformers -- Sulfide ''Stinkers'' -- Non-H 2 S Gas Producers -- Heat-Resistant Molds -- Non-sporeformers -- Conclusion -- Microbiological Spoilage of Cereal Products -- Introduction -- Economic Impact of Spoilage -- Bakery Products -- Types of Foods and General Properties -- Mold and Yeast Spoilage -- Microbial Sources and Effects -- Factors Influencing Spoilage -- Prevention and Control Measures -- Rope Spoilage -- Sour Spoilage -- Refrigerated Dough and Pasta Products -- Types of Foods and General Properties -- Spoilage and Influential Factors -- Spoilage Prevention and Control -- Dried Cereal Products -- Types of Foods and General Properties -- Spoilage and Influential Factors -- Spoilage Prevention and Control -- Compound Cereal Products -- Types of Foods and General Properties -- Spoilage and Influential Factors -- Spoilage Prevention and Control -- Methods for Determination of Spoilage Microorganisms Associated with Cereal Products -- References.

Microbiological Spoilage of Beverages -- Introduction -- Bottled Water -- Types and Sources of Spoilage Microorganisms -- Factors Affecting Spoilage -- Prevention and Control Measures -- Methods for Detection and Isolation of Spoilage Microorganisms -- Carbonated Beverages -- Cold-Filled Preserved CSDs -- Types and Sources of Spoilage Microorganisms -- Factors Affecting Spoilage -- Prevention and Control Measures -- Methods for Detection and Isolation of Spoilage Microorganisms -- Thermally Processed Non-Preserved CSDs -- Types and Sources of Spoilage Microorganisms -- Factors Affecting Spoilage -- Prevention and Control Measures -- Methods for Detection and Isolation of Spoilage Microorganisms -- Non-carbonated Beverages (NCBs) -- Chilled Fruit and Vegetable Juices -- Types and Sources of Spoilage Microorganisms -- Factors Affecting Spoilage -- Prevention and Control Measures -- Recommended Methods for Detection and Isolation of Spoilage Microorganisms -- Ambient Fruit Juices -- Heat-Resistant Molds -- Alicyclobacilli -- References -- Microbiological Spoilage of Acidified Specialty Products -- Introduction -- General Microbiological Spoilage -- Spoilage Microorganisms -- Factors Affecting Microbiological Spoilage -- pH and Type of Acidulant -- Water Activity -- Pasteurization -- Chemical Preservatives and Partition Coefficient -- Headspace Oxygen Content -- Refrigeration -- Sources of Spoilage Microorganisms -- Spoilage Defects -- Spoilage of Acidified Specialty Products -- Mayonnaise -- Spoonable Salad Dressings -- Pourable Salad Dressings -- Ketchup -- Mustard -- Vinegar -- Methods for Detection of Spoilage Microorganisms -- References -- Microbiological Spoilage of High-Sugar Products -- Introduction -- Chocolates -- Sugars -- Syrups -- Honey -- Sugar Confectionery Products -- References.

Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee.