Skip to main content
SpringerLink
Log in

A centenary of academic and less learned Food Microbiology Pitfalls of the past and promises for the future

  • Food Microbiology
  • Published:
Antonie van Leeuwenhoek Aims and scope Submit manuscript

Abstract

A review is presented of the development of Food Microbiology from its roots in different disciplines — including human and animal medicine, general microbiology, agricultural science and food chemistry — to an autonomous science with the main vocation to provide the knowledge allowing providing food that is wholesome, of high quality and acceptable in the microbiological sense. This evolution entailed a change in approach from mere, and often rather primitive inspection of end-products to intervention by (i) identification of hazard points (“critical points” or CPs) by ecological studies; (ii) elimination of CPs by elaboration of Good Manufacturing and Distribution Practices (GMPs); (iii) validation of GMPs by monitoring production lines and final products at point of sale and gauging the results by Risk Analysis.

It is emphasized, that although advanced and ecologically sound techniques have become available, it will still require extensive education and training at all levels before the scientific advances outlined in this review will have been fully integrated in day-to-day food production and catering in developed as well developing areas of the world. Interdisciplinary instruction and co-operation cannot be missed in attempts to reach this goal.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Alexander, M. 1971. Microbial Ecology, Ch. 3, Colonization. p. 54–71. — John Wiley & Sons, Inc., New York.

    Google Scholar 

  • Allen, L. A., Pasley, S. M. andPierce, M. S. F. 1952. Conditions affecting the growth ofBacterium coli on bile salts media. Enumeration of this organism in polluted waters. — J. Gen. Microbiol.7: 257–267.

    CAS  PubMed  Google Scholar 

  • Allen, V. D. andStovall, W. D. 1960. Laboratory aspects of staphylococcal food poisoning from Colby cheese. — J. Milk Food Technol.23: 271–274.

    Google Scholar 

  • Altherr, M. R. andKasweck, K. L. 1982. In situ studies with membrane diffusion chambers of antibiotic resistance transfer inEscherichia coli. — Appl. Environ. Microbiol.44: 838–843.

    CAS  PubMed  Google Scholar 

  • Baas Becking, L. G. M. 1934. Geobiologie (English version: Geology and Microbiology. — N. Z. Oceanogr. Inst. Mem., Nr3 (1959), p. 48–64.)

  • Barber, M. A. 1914. Milk poisoning due to a type ofStaphylococcus albus occurring in the udder of a healthy cow. — Philipp. J. Sci. Sect. B:9: 515–519.

    Google Scholar 

  • Bauman, H.E. 1974. The HACCP concept and microbiological hazard categories. — Food Technol. (Chicago)28 (9): 30–34; 74.

    Google Scholar 

  • Bennett, R. W. andAmos, W. T. 1983.Staphylococcus aureus growth and toxin production in imitation cheeses. — J. Food Sci.48: 1670–1673.

    CAS  Google Scholar 

  • Beuchat, L. R. 1978. Food and Beverage Mycology. — Avi Publ. Co., Westport, Conn.

    Google Scholar 

  • Beijerinck, M. W. 1908. Fermentation lactique dans le lait. — Arch. Neerl. Sci. Exactes Nat. Ser. 2:13: 356–378.

    Google Scholar 

  • Beijerinck, M. W. 1913. De infusies en de ontdekking der bakteriën. — Jaarb. K. Akad. Wet., p. 1–28.

  • Blanche Koelensmid, W. A. A. andVan Rhee, R. 1968. Intrinsic factors in meat products counteracting botulinogenic conditions. — Antonie van Leeuwenhoek34: 287–297.

    Article  CAS  PubMed  Google Scholar 

  • Blaser, M. J. andDuncan, D. J. 1984. Human serum antibody response toCampylobacter jejuni infection as measured in an enzyme-linked immunosorbent assay. — Infect. Immun.44: 292–298.

    CAS  PubMed  Google Scholar 

  • Blaser, M. J., Wells, J. G. andFeldman, R. A. 1983.Campylobacter enteritis in the United States: a multicenter study. — Ann. Intern. Med.98: 360–365.

    CAS  PubMed  Google Scholar 

  • Board, P. W. 1984. Food Microbiology. Quality assurance: everyone’s responsibility. — Food Technol. Aust.36: 212–213.

    Google Scholar 

  • Bockemühl, J., Aleksic, V., Wokatsch, R. andAleksic, S. 1983. Pathogenicity tests with strains ofEdwardsiella tarda: detection of a heat-stable enterotoxin. — Zentralbl. Bakteriol. Mikrobiol. Hyg. Abt 1: Orig. Reihe A:255: 464–471.

    Google Scholar 

  • Brekenfeld, A. 1926. Lebensmittelbakterien- und Vergiftungen. — Centralbl. Bakteriol. Parasitenkd. Abt. 1: Orig.99: 353–385.

    Google Scholar 

  • Bryan, F. L. 1981. Hazards analysis critical control point approach: epidemiological rationale and applications to food service operations. — J. Environ. Health44: 7–14.

    CAS  PubMed  Google Scholar 

  • Burke, V., Cooper, M., Robinson, J., Gracey, M., Lesmana, M., Echeverria, P. andJanda, J. M. 1984. Hemagglutination patterns ofAeromonas spp. in relation to biotype and source. — J. Clin. Microbiol.19: 39–43.

    CAS  PubMed  Google Scholar 

  • Buttiaux, R. andBoudier, A. 1960. Comportement des bactéries autotrophes dans les eaux minérales conservées en récipients hermétiquement clos. — Ann. Inst. Pasteur Lille11: 43–53.

    Google Scholar 

  • Buttiaux, R. andCatsaras, M. 1964. Les bactéries psychrotrophes des carcasses de porc entreposées en chambre froide. — Ann. Inst. Pasteur Lille15: 165–173.

    CAS  PubMed  Google Scholar 

  • Buttiaux, R. andLesne, L. 1947. L↭alyse bactériologique des laits concentrés sucrés. Présence de staphylocoques pathogènes dans certains d’entre eux. — Lait27: 121–131.

    Google Scholar 

  • Buttiaux, R. andMossel, D. A. A. 1957. L’analyse bactériologique des produits alimentaires périssables et conservés. — Ann. Inst. Pasteur Lille9: 138–175.

    Google Scholar 

  • Bijkerk, H. 1969. Haringwormziekte (anisakiasis). — Ned. Tijdschr. Geneeskd.113: 906–907.

    CAS  PubMed  Google Scholar 

  • Carl, M., Francis, D. P. andMaynard, J. E. 1983. Foodborne hepatitis A: recommendations for control. — J. Infect. Dis.148: 1133–1135.

    CAS  PubMed  Google Scholar 

  • Caul, E. O. andAppleton, H. 1982. The electron microscopical and physical characteristics of small round human fecal viruses: an interim scheme for classification. — J. Med. Virol.9: 257–265.

    CAS  PubMed  Google Scholar 

  • Christian, J. H. B. 1980. Changing philosophies in obtaining safe food — international aspects. — Food Res. Q.40: 13–15.

    Google Scholar 

  • Clarenburg, A. 1956. L’hygiène de la production des oeufs et produits en dérivant. — Ann. Inst. Pasteur Lille8: 100–120.

    CAS  PubMed  Google Scholar 

  • Clayson, D. H. F. 1955. Food perishability in terms of micro-ecology. — J. Sci. Food Agric.6: 565–575.

    Google Scholar 

  • Cliver, D. O., Ellender, R. D. andSobsey, M. D. 1983. Methods to detect viruses in foods: testing and interpretation of results. — J. Food Prot.46: 345–357.

    Google Scholar 

  • Cohen, D. R., Porter, I. A., Reid, T. M. S., Sharp, J. C. M., Forbes, G. I. andPaterson, G. M. 1983. A cost benefit study of milk-borne salmonellosis. — J. Hyg.91: 17–23.

    CAS  Google Scholar 

  • Coplans, M. 1909. Influences affecting the growth of micro-organisms — latency: inhibition: mass action. — J. Pathol.14: 1–27.

    Google Scholar 

  • Currier, R. W. 1981. Raw milk and human gastro-intestinal disease: problems resulting from legalized sale of “certified raw milk”. — J. Public Health Policy2: 226–234.

    CAS  PubMed  Google Scholar 

  • Dack, G. M. 1956. Evaluation of microbiological standards for foods. — Food Technol. (Chicago)10: 507–509.

    Google Scholar 

  • Dawkins, H. C., Bolton, F. J. andHutchinson, D. N. 1984. A study of the spread ofCampylobacter jejuni in four large kitchens. — J. Hyg.92: 357–364.

    CAS  Google Scholar 

  • De Nobele, J. 1898. Du séro-diagnostic dans les affections gastro-intestinales d’origine alimentaire. — Ann. Soc. Med. Gand77: 281–306.

    Google Scholar 

  • Denys, J. 1894. Présence du staphylocoque pyogène dans une viande qui a déterminé des cas d’empoisonnement. — Bull. Acad. R. Med. Belg., IVe Ser.8: 496–500.

    Google Scholar 

  • Desmond, E. P., Janda, J. M., Adams, F. I. andBottone, E. J. 1984. Comparative studies and laboratory diagnosis ofVibrio vulnificus, and invasiveVibrio sp. — J. Clin. Microbiol.19: 122–125.

    CAS  PubMed  Google Scholar 

  • Douglas, M. T. 1978. Purity and Danger. An Analysis of Concepts of Pollution and Taboo. — Routledge & Kegan Paul, London.

    Google Scholar 

  • Dowdell, M. J. andBoard, R. G. 1971. The microbial associations in British fresh sausages. — J. Appl. Bacteriol.34: 317–337.

    CAS  PubMed  Google Scholar 

  • Dukes, C. 1925. The Bacteriology of Food. — Lewis, London.

    Google Scholar 

  • Duran, A. P., Wentz, B. A., Lanier, J. M., McClure, F. D., Schwab, A. H., Swart-Zentruber, A, Barnard, R. J. andRead Jr R. B.. 1983. Microbiological quality of breaded shrimp during processing. — J. Food Prot.46: 974–977.

    Google Scholar 

  • Dijkmann, K. E. 1982. The optimal medium — always the best choice? p. 175–180.In J. E. L. Corry (ed.), Quality Assurance and Quality Control of Microbiological Culture Media. — G-I-T Verlag Ernst Giebeler, Darmstadt.

    Google Scholar 

  • Edel, W., Guinee, P. A. M., Van Schothorst, M. andKampelmacher, E. H. 1973.Salmonella cycles in foods with special reference to the effects of environmental factors, including feeds. — Can. Inst. Food Sci. Technol. J.6: 64–67.

    Google Scholar 

  • Edel, W. andKampelmacher, E. H. 1973. Comparative studies on the isolation of “sublethally injured” salmonellae in nine European laboratories. — Bull. W.H.O.48: 167–174.

    CAS  PubMed  Google Scholar 

  • Empey, W. A. andScott, W. J. 1939. Investigations of chilled beef. I. Microbial contamination acquired in the meatworks. — Bull. Counc. Sci. Ind. Res. Aust., No 126.

  • Eijkman, C. 1904. Die Gärungsprobe bei 46° als Hilfsmittel bei der Trinkwaaseruntersuchung. — Centralbl. Bakteriol. Parasitenkd. Abt. 1: Orig.37: 742–752.

    Google Scholar 

  • Fainstein, V., Hopfer, R. L., Mills, K. andBodey, G. P. 1982. Colonization by or diarrhea due toKluyvera species. — J. Infect. Dis.145: 127.

    CAS  PubMed  Google Scholar 

  • Flu, P. C. 1915. De gistingsproef van C. Eijkman ter opsporing van faecale verontreiniging van water. — Geneeskd. Tijdschr. Ned. Indie55: 817–862.

    Google Scholar 

  • Forster, J. 1886. Einfluss des ‘Pasteurisirens’ auf Bacterien. — Muench. Med. Wochenschr.33: 617.

    Google Scholar 

  • Forster, J. 1887. Ueber einige Eigenschaften leuchtender Bakterien. — Zentralbl. Bakteriol.2: 337–340.

    Google Scholar 

  • Forster, J. 1892. Ueber die Entwicklung von Bakterien bei niederen Temperaturen. — Zentralbl. Bakteriol.12: 431–436.

    Google Scholar 

  • Foster, E. M. 1972. The need for science in food safety. — Food Technol. (Chicago)26 (8): 81–87.

    Google Scholar 

  • Gärtner, A. 1888. Ueber die Fleischvergiftung in Frankenhausen a. Kyffhäuser und der Erreger derselben. — Korrespondenzbl. Allg. Aertzl. Ver. Thüringen17: 573–600.

    Google Scholar 

  • Gibson, A. M., Roberts, T. A. andRobinson, A. 1984. Factors controlling the growth ofClostridium botulinum types A and B in pasteurized cured meats VI. Nitrite monitoring during storage of pasteurized pork slurries. — J. Food Technol.19: 29–44.

    CAS  Google Scholar 

  • Gilbert, R. J. 1983. Foodborne infections and intoxications. Recent trends and prospects for the future. p. 47–66.In T. A. Roberts and F. A. Skinner (eds), Food Microbiology: Advances and Prospects. — Academic Press, London.

    Google Scholar 

  • Gill, O. N., Cubitt, W. D., McSwiggan, D. A., Watney, B. M. andBartlett, C. L. R. 1983. Epidemic of gastroenteritis caused by oysters contaminated with small round structured viruses. — Br. Med. J.287: 1532–1534.

    CAS  Google Scholar 

  • Gombas, D. E. 1983. Bacterial spore resistance to heat. — Food Technol. (Chicago)37 (11): 105–110.

    Google Scholar 

  • Gräsbeck, R. andAlström, T. (eds) 1981. Reference Values in Laboratory Medicine: the Current State of the Art. — Wiley, Chichester.

    Google Scholar 

  • Haines, R. B. 1933. The bacterial flora developing on stored lean meat, especially with regard to “slimy” meat. — J. Hyg.33: 175–182.

    Google Scholar 

  • Haines, R. B. 1942. The occurrence of toxigenic anaerobes, especiallyClostridium botulinum, in some English soils. — J. Hyg.42: 323–327.

    Google Scholar 

  • Haines, R. B. andElliot, E. M. L. 1944. Some bacteriological aspects of dehydrated foods. — J. Hyg.43: 370–381.

    Google Scholar 

  • Hardy, H. L. andRabe, E. W. 1983. Challenging Man-made Disease: The Memoirs of Harriet L. Hardy. — Praeger, New York.

    Google Scholar 

  • Harvey, R. W. S. andPrice, T. H. 1983. A comparison of two modifications of Rappaport’s enrichment medium (R25 and RV) for the isolation of salmonellas from sewage polluted natural water. — J. Hyg.91: 451–458.

    CAS  Google Scholar 

  • Hendricks, S. L., Belknap, R. A. andHausler W. J. Jr, 1959. Staphyloccal food intoxication due to cheddar cheese. I. Epidemiology. — J. Milk Food Technol.22: 313–317.

    Google Scholar 

  • Hobbs, B. C. 1963. Techniques for the isolation of salmonellae from eggs and egg-products. — Ann. Inst. Pasteur, Paris104: 621–637.

    CAS  Google Scholar 

  • Hobbs, B. C. 1964.Salmonella in foods. p. 84–93.In J. L. Goddard (ed.), Proc. Natl Conf. Salmonellosis. — U.S. Dep. Health, Educ. Welfare.

  • Holmberg, S. D. andBlake, P. A. 1984. Staphylococcal food poisoning in the United States. New facts and old misconceptions. — J. Am. Med. Assoc.251: 487–489.

    Article  CAS  Google Scholar 

  • Holmberg, S. D. andFeldman, R. A. 1984. New and newer enteric pathogens: stages in our knowledge. — Am. J. Public Health74: 205–207.

    CAS  PubMed  Google Scholar 

  • Holtzapffel, D. andMossel, D. A. A. 1968. The survival of pathogeneic bacteria in, and the microbial spoilage of, salads, containing meat, fish and vegetables. — J. Food Technol.3: 223–239.

    Google Scholar 

  • Hopkins, R. S., Gaspard, G. B., Williams, F. P., Karlin, R. J., Cukor, G. andBlacklow, N. R. 1984. A community waterborne gastroenteritis outbreak: evidence for rotavirus as the agent. — Am. J. Public Health74: 263–265.

    CAS  PubMed  Google Scholar 

  • Ingram, M. 1948. Fatigue musculaire, pH et prolifération bactérienne dans la viande. — Ann. Inst. Pasteur, Paris75: 139–146.

    CAS  Google Scholar 

  • Ingram, M. 1950. Osmophilic yeasts from concentrated orange juice. — J. Gen. Microbiol.4: ix.

    Google Scholar 

  • Ingram, M. 1952. Internal bacterial taints (“bone taint” or “souring”) of cured pork legs. — J. Hyg.50: 165–181.

    CAS  Google Scholar 

  • Ingram, M. 1955. Microbial association of semi-preserved meats. — Ann. Inst. Pasteur Lille7: 32–45.

    CAS  PubMed  Google Scholar 

  • Ingram, M. 1961. Microbial standards for foods. — Food Technol. (Chicago)15 (2): 4–16.

    Google Scholar 

  • Ingram, M. andFarkas, J. 1977. Microbiology of foods pasteurized by ionising radiation. — Acta Aliment. Acad. Sci. Hung.6: 123–185.

    Google Scholar 

  • Ingram, M. andRobinson, R. H. M. 1951. A discussion of the literature on botulism in relation to acid foods. — Proc. Soc. Appl. Bacteriol.14: 73–84.

    Google Scholar 

  • Jacobsen, H. C. 1919. Researches on and means to prevent rancidity of vegetable margarine. — Folia Microbiol. (Delft)5: 94–102.

    Google Scholar 

  • Jarvis, B. 1983. Food microbiology into the twenty-first Century — a Delphi foreast. p. 333–367.In T. A. Roberts and F. A. Skinner (eds), Food Microbiology: Advances and Prospects. — Academic Press, London.

    Google Scholar 

  • Jarvis, B., Seiler, D. A. L., Ould, A. J. L. andWilliams, A. P. 1983. Observations on the enumeration of moulds in food and feedingstuffs. — J. Appl. Bacteriol.55: 325–336.

    CAS  PubMed  Google Scholar 

  • Kampelmacher, E. H. 1983. Irradiation for control ofSalmonella and other pathogens in poultry and fresh meats. — Food Technol. (Chicago)37 (4): 117–119; 169.

    Google Scholar 

  • Kampelmacher, E. H. 1985. The present and future ofSalmonella control. — J. Am. Vet. Med. Assoc. (in press).

  • Kayser, A. andMossel, D. A. A. 1984. Intervention sensu Wilson: The only valid approach to microbiological safety of food. — Int. J. Food Microbiol.1: 1–4.

    Article  Google Scholar 

  • Keswick, B. H., Gerba, C, P., DuPont, H. L. andRose, J. B. 1984. Detection of enteric viruses in treated drinking water. — Appl. Environ. Microbiol.47: 1290–1294.

    CAS  PubMed  Google Scholar 

  • Khakhria, R., Bezanson, G., Duck, D. andLior, H. 1983. The epidemic spread ofSalmonella typhimurium phage type 10 in Canada (1970–1979). — Can. J. Microbiol.29: 1583–1588.

    CAS  PubMed  Google Scholar 

  • Kliks, M. M. 1983. Anisakiasis in the western United States: four new case reports from California. — Am. J. Trop. Med. Hyg.32: 526–532.

    CAS  PubMed  Google Scholar 

  • Klipstein, F. A., Engert, R. F. andHoughten, R. A. 1983. Immunological properties of purifiedKlebsiella pneumoniae heat-stable enterotoxin. — Infect. Immun.42: 838–841.

    CAS  PubMed  Google Scholar 

  • Kneteman, A. 1953. Some forms of adaptation of micro-organisms to extreme conditions in food industries. — Atti Congr. Int. Microbiol., Roma7: 336–340.

    Google Scholar 

  • Kreiger, R. A., Snyder, O. P. andPflug, I. J. 1984. A comparison of techniques for recoveringBacillus subtilis spores from inoculated meat substrates. — J. Food Sci.49: 366–369.

    Google Scholar 

  • Kuipers, F. C., Van Thiel, P. H., Rodenburg, W., Wielinga, W. J. andRoskam, R. Th. 1960. Eosinophilic phlegmon of the alimentary canal caused by a worm. — Lancetii: 1171–1173.

    Google Scholar 

  • Kuritsky, J. N., Osterholm, M. T., Greenberg, H. B., Korlath, J. A., Godes, J. R., Hedberg, C. W., Forfang, J. C., Kapikian, A. Z., McCullough, J. C. andWhite, K. E. 1984. Norwalk gastroenteritis: a community outbreak associated with bakery product consumption. — Ann. Intern. Med.100: 519–521.

    CAS  PubMed  Google Scholar 

  • Lear, D. W. 1962. Reproducibility of the most probable numbers technique for determining the sanitary quality of clams. — Appl. Microbiol.10: 60–64.

    CAS  PubMed  Google Scholar 

  • Leclerc, H., Gavini, F., Izard, D. andTrinel, P. A. 1983. Les coliformes: mythe et réalité.In Les bacilles à Gram négatif, d’intérêt médical et en santé publique: taxonomie — identification — applications. — Colloq. Inst. Nat. Sante Rech. Med.114: 597–617.

    Google Scholar 

  • Lee, J. A. 1974. Recent trends in human salmonellosis in England and Wales: the epidemiology of prevalent serotypes other thanSalmonella typhimurium. — J. Hyg.72: 185–195.

    CAS  Google Scholar 

  • Levinson, H. S., Sonenshein, A. L. andTipper, D. J. (eds) 1981. Sporulation and Germination. — American Society for Microbiology, Washington, D.C.

    Google Scholar 

  • Lillard, H. S. andThomson, J. E. 1983. Comparison of sampling methods forEscherichia coli and total aerobic counts on broiler carcasses. — J. Food Prot.46: 781–782.

    Google Scholar 

  • Lück, H. andDunkeld, M. 1982. Incidence ofStaphylococcus aureus in cheese. — S. Afr. J. Dairy Technol.14: 75–80.

    Google Scholar 

  • Maxcy, R. B. andWallen, S. E. 1983. Heterogeneity of samples as a problem in shelf-life prediction. — J. Food Prot.46: 542–544.

    Google Scholar 

  • McMeekin, T. A. 1975. Spoilage association of chicken breast muscle. — Appl. Microbiol.29: 44–47.

    CAS  PubMed  Google Scholar 

  • Melconian, A. K., Brun, Y. andFleurette, J. 1983. Enterotoxin production, phage typing and serotyping ofStaphylococcus aureus strains isolated from clinical materials and food. — J. Hyg.91: 235–242.

    CAS  Google Scholar 

  • Meyer, K. F. 1931. The protective measures of the State of California against botulism. — J. Prevent. Med.5: 261–293.

    Google Scholar 

  • Morse, D. L., Shayegani, M. andGallo, R. J. 1984. Epidemiologic investigation of aYersinia camp outbreak linked to a food handler. — Am. J. Public Health74: 589–592.

    CAS  PubMed  Google Scholar 

  • Mossel, D. A. A. 1969. Out of the Orphanage — Food Microbiology becomes a Scientific Discipline. — Inaugural Address, Catholic University of Louvain.

  • Mossel, D. A. A. 1980. Assessment and control of microbiological health risks presented by foods. p. 129–166.In G. G. Birch and K. J. Parker (eds), Food and Health. — Applied Science Publishers, London.

    Google Scholar 

  • Mossel, D. A. A. 1982. Marker (index and indicator) organisms in food and drinking water. Semantics, ecology, taxonomy and enumeration. — Antonie van Leeuwenhoek48: 609–611.

    Google Scholar 

  • Mossel, D. A. A. 1983. Essentials and perspectives of the microbial ecology of foods. p. 1–45.In T. A. Roberts andF. A. Skinner (eds), Food Microbiology: Advances and Prospects. — Academic Press, London.

    Google Scholar 

  • Mossel, D. A. A. 1984. Intervention as the rational approach to control diseases of microbial etiology transmitted by foods. — J. Food Saf.6: 89–104.

    Google Scholar 

  • Mossel, D. A. A. andDrion, E. F. 1979. Risk analysis. Its application to the protection of the consumer against food-transmitted diseases of microbial aetiology. — Antonie van Leeuwenhoek45: 321–323.

    Article  CAS  PubMed  Google Scholar 

  • Mossel, D. A. A., Harrewijn, G. A. andVan Sprang, F. J. 1973a. Microbiological quality assurance for weaning formulae. p. 77–87.In B. C. Hobbs andJ. H. B. Christian (eds), The Microbiological Safety of Food. — Academic Press, London.

    Google Scholar 

  • Mossel, D. A. A. andHoogendoorn, J. 1971. Prevention of foodborne disease in civil aviation. — Ind. Med.40: 25–26.

    CAS  Google Scholar 

  • Mossel, D. A. A. andKampelmacher, E. H. 1981. Prevention of salmonellosis. — Lanceti: 208.

    Google Scholar 

  • Mossel, D. A. A., Richard, N., Gayral, J. P. andBrissuel, C. 1983. Etude comparative des tests préliminaires pour l’identification des bactéries isolées des matières alimentaires, des eaux et d’autres produits biologiques. — Sci. Aliments3: 91–115.

    Google Scholar 

  • Mossel, D. A. A., Shennan, J. L. andVega, C. 1973b. The bacteriological condition of animal feeds: a survey to aid in determining product standards for proteinaceous feed ingredients. — J. Sci. Food Agric.24: 499–508.

    Google Scholar 

  • Mossel, D. A. A., Van der Zee, H., Corry, J. E. L. andVan Netten, P. 1984. Microbiological quality control. p. 79–168.In S. M. Herschdoerfer (ed.), Quality Control in the Food Industry. — Academic Press, London.

    Google Scholar 

  • Mossel, D. A. A. andVan Netten, P. 1984. Harmful effects of selective media on stressed micro-organisms: nature and remedies. p. 329–369.In A. D. Russell andM. H. E. Andrew (eds), The Revival of Injured Micro-organisms. — Academic Press, London.

    Google Scholar 

  • Mossel, D. A. A., Van Netten, P. andVan der Zee, H. 1985. Essentials of enumeration and identification methods for micro-organisms which interfere with the safety of foods with particular reference to simplification avoiding the use of non-conventional instrumentation. — Proc. 4th Int. Congr. Rapid Methods and Automation in Microbiol. and Immunol. (in press).

  • Mossel, D. A. A., Veldman, A. andEelderink, I. 1980. Comparison of the effects of liquid medium repair and the incorporation of catalase in MacConkey type media on the recovery of Enterobacteriaceae sublethally stressed by freezing. — J. Appl. Bacteriol.49: 405–419.

    CAS  PubMed  Google Scholar 

  • Mounce, D. M. 1966. Standards of safety for foods in relation to Public Health. — Am. J. Public Health56: 952–956.

    CAS  Google Scholar 

  • Munce, B. A. 1984. Hazard analysis critical control points and the food service industry. — Food Technol. Aust.36: 214–217; 222.

    Google Scholar 

  • Navin, T. R. andJuranek, D. D. 1984. Cryptosporidiosis: clinical, epidemiologic and parasitologic review. — Rev. Infect. Dis.6: 313–327.

    CAS  PubMed  Google Scholar 

  • Osborne, B. G. 1982. Mycotoxins and the cereals industry — a review. — J. Food Technol.17: 1–9.

    CAS  Google Scholar 

  • Ostertag, R. 1904. Giftige Fäulnisbakterien und Fäulnisgifte. p. 659–664.In Handbuch der Fleischbeschau. — Enke, Stuttgart.

    Google Scholar 

  • Pasteur, L. 1858. Mémoire sur la fermentation appelée lactique. — Ann. Chim. Phys., 3e Ser.52: 404–418.

    Google Scholar 

  • Perry, C. A. 1928. Studies relative to the significance of the present oyster score. — Am. J. Hyg.8: 694–722.

    Google Scholar 

  • Petty, R. E. andCaccioppo, J. T. 1981. Attitudes and Persuasion. — Brown, Dubuque.

    Google Scholar 

  • Pierson, C. J., Emswiler, B. S. andKotula, A. W. 1978. Comparison of methods for estimation of coliforms, fecal coliforms and enterococci in retail ground beef. — J. Food Prot.41: 263–266.

    Google Scholar 

  • Post, F. J., Bliss, A. H. andO’Keefe, W. B. 1961. Studies on the ecology of selected food poisoning organisms in foods. I. Growth ofStaphylococcus aureus in cream and a cream product. — J. Food Sci.26: 436–441.

    Google Scholar 

  • Put, H. M. C. andDe Jong, J. 1982. Heat resistance studies of yeasts; vegetative cells versus ascospores: erythromycin inhibition of sporulation inKluyveromyces andSaccharomyces species. — J. Appl. Bacteriol.53: 73–79.

    Google Scholar 

  • Ratkowsky, D. A., Olley, J., McMeekin, T. A. andBall, A. 1982. Relationship between temperature and growth rate of bacterial cultures. — J. Bacteriol.149: 1–5.

    CAS  PubMed  Google Scholar 

  • Read, R. B. Jr, Bradshaw, J. G., Dickerson, R. W. Jr andPeeler, J. T. 1968. Thermal resistance of salmonellae isolated from dry milk. — Appl. Microbiol.16: 998–1001.

    PubMed  Google Scholar 

  • Reed, R. W. andReed, G. B. 1948. “Drop plate” method of counting viable bacteria. — Can. J. Res.26E: 317–326.

    Google Scholar 

  • Reiter, B., Fewins, B. G., Fryer, T. F. andSharpe, M. E. 1964. Factors affecting the multiplication and survival of coagulase positive staphylococci in Cheddar cheese. — J. Dairy Res.31: 261–272.

    Google Scholar 

  • Rifkind, B. M. andSegal, P. 1983. Lipid research clinics program reference values for hyperlipidemia and hypolipidemia. — J. Am. Med. Assoc.250: 1869–1872.

    Article  CAS  Google Scholar 

  • Riordan, T., Craske, J., Roberts, J. L. andCurry, A. 1984. Foodborne infection by a Norwalk-like virus (small round structured virus). — J. Clin. Pathol.37: 817–820.

    CAS  PubMed  Google Scholar 

  • Rude, R. A., Jackson, G. J., Bier, J. W., Sawyer, T. K. andRisty, N. G. 1984. Survey of fresh vegetables for nematodes, amoebae andSalmonella. — J. Assoc. Off. Anal. Chem.67: 613–615.

    CAS  PubMed  Google Scholar 

  • Salmon, D. E. 1885. On swine plague. — Annu. Rep. U.S. Dept. Agric., Bureau of Animal Industry2: 212–246.

    Google Scholar 

  • Samson, R. A., Hoekstra, E. S. andVan Oorschot, C. A. N. 1981. Introduction to Food-borne Fungi. — Centraal Bureau voor Schimmelcultures, Baarn.

    Google Scholar 

  • Savage, W. G. 1920. Food Poisoning and Food Infections. — Cambridge University Press, Cambridge.

    Google Scholar 

  • Scheusner, D. L., Hood, L. L. andHarmon, L. G. 1973. Effect of temperature and pH on growth and enterotoxin production byStaphylococcus aureus. — J. Milk Food Technol.36: 249–252.

    CAS  Google Scholar 

  • Scott, P. M. 1984. Effects of food processing on mycotoxins. — J. Food Prot.47: 489–499.

    CAS  Google Scholar 

  • Scott, W. J. 1955. Factors in canned ham controllingCl. botulinum andStaph. aureus. — Ann. Inst. Pasteur Lille7: 68–74.

    CAS  PubMed  Google Scholar 

  • Seeberger, X. 1918. Die Wirkung von Extrakten aus infiziertem und nicht infiziertem Fleisch auf den überlebenden Darm. — Inaug. Diss. Medizin, Zürich.

  • Sharpe, A. N. 1980. Food Microbiology: a Framework for the Future. — Thomas, Springfield, Ill.

    Google Scholar 

  • Sheard, J. B. 1984. Food poisoning in England in 1982 — again we reach over 14000 reported cases. — Environ. Health92: 2–6.

    Google Scholar 

  • Silliker, J. H. 1980. Status ofSalmonella — ten years later. — J. Food Prot.43: 307–313.

    Google Scholar 

  • Silliker, J. H., Gabis, D. A. andMay, A. 1979. ICMSF Methods Studies. XI. Collaborative/comparative studies on determination of coliforms using the most probable number procedure. — J. Food Prot.42: 638–644.

    Google Scholar 

  • Silver, H. J. 1984. Laboratory reference ranges for elderly persons. — J. Am. Med. Assoc.252: 826.

    Google Scholar 

  • Silverman, G. J., Munsey, D. T., Lee, C. andEbert, E. 1983. Interrelationship between water activity, temperature and 5.5 percent oxygen on growth and enterotoxin A secretion byStaphylococccus aureus in precooked bacon. — J. Food Sci.48: 1783–1786; 1795.

    CAS  Google Scholar 

  • Sinell, H.-J. 1983. Prozesskontrolle wirksamer als Endproduktkontrolle. — Fleischwirtschaft63: 1653.

    Google Scholar 

  • Smulders, F. J. M. andWoolthuis, C. H. J. 1985. The immediate and delayed microbiological effects of lactic acid decontamination of calf carcasses. The influence of conventional versus hot boning and packaging. — J. Food Prot. (in press).

  • Snijders, J. M. A., Van Logtestijn, J. G., Mossel, D. A. A. andSmulders, F. J. M. 1984. Conditions for the use of lactic acid as a decontaminant in the meat industry. — Abstr. 30th Eur. Meet. Meat Res. Workers, Bristol, p. 59.

  • Stadhouders, J., Cordes, M. M. andVan Schouwenburg-Van Foeken, A. W. J. 1978. The effect of manufacturing conditions on the development of staphylococci in cheese. Their inhibition by starter bacteria. — Neth. Milk Dairy J.32: 193–203.

    Google Scholar 

  • Tamminga, S. K., Beumer, R. R. andKampelmacher, E. H. 1982. Microbiological studies on hamburgers. — J. Hyg.88: 125–142.

    CAS  Google Scholar 

  • Tanner, F. W. 1944. Microbiology of Foods. — Garrard, Champaign, Ill.

    Google Scholar 

  • Tatini, S. R. 1973. Influence of food environments on growth ofStaphylococcus aureus and production of various enterotoxins. — J. Milk Food Technol.36: 559–563.

    Google Scholar 

  • Tuynenburg Muys, G. 1971. Microbial safety in emulsions. — Process Biochem.6 (6): 25–28.

    Google Scholar 

  • Uhlenhuth, P. 1926. Paratyphus. — Centralbl. Bakteriol. Parasitenkd. Abt. 1: Orig.97 (Beiheft): 219–241.

    Google Scholar 

  • Van Ermengem, E. 1897. Ueber einen neuen anaërobenBacillus und seine Beziehungen zum Botulismus. — Z. Hyg. Infectionskr.26: 1–56.

    Google Scholar 

  • Van Geuns, J. 1885. Gepasteuriseerde melk; onderzoekingen gedaan in het Hygienisch Laboratorium te Amsterdam. — Ned. Tijdschr. Geneeskd.21 (II): 41–51.

    Google Scholar 

  • Van Oyen, C. F. 1919. Over de grondslagen der hygiëne ten opzichte van vleesch en melk. — Inaugural Address, University of Utrecht.

  • Van Schothorst, M., Mossel, D. A. A., Kampelmacher, E. H. andDrion, E. F. 1966. The estimation of the hygienic quality of feed components using an Enterobacteriaceae enrichment test. — Zentralbl. Veterinaermed. Reihe B:13: 273–285.

    Google Scholar 

  • Van Schouwenburg-Van Foeken, A. W. J., Stadhouders, J. andWitsenburg, W. W. 1979. The number of enterotoxigenicStaphylococcus aureus reached in Gouda cheese made under normal acidification conditions and the amount of enterotoxin produced. — Neth. Milk Dairy J.33: 49–59.

    Google Scholar 

  • Waes, G. M. andBossuyt, R. G. 1984. Impedance measurements to detect bacteriophage problems in Cheddar cheesemaking. — J. Food Prot.47: 349–351.

    Google Scholar 

  • Westerdijk, J. 1949. The concept “association” in mycology. — Antonie van Leeuwenhoek15: 187–189.

    Article  Google Scholar 

  • Wilson, G. S. 1933. The necessity for a safe milk-supply. — Lancetii: 829–832.

    Google Scholar 

  • Wilson, G. S. 1955. Symposium on food microbiology and public health: general conclusions. — J. Appl. Bacteriol.18: 629–630.

    Google Scholar 

  • Wilson, G. S. 1959. Faults and fallacies in microbiology. — J. Gen. Microbiol.21: 1–15.

    CAS  PubMed  Google Scholar 

  • Wilson, G. S. 1973. Introductory address. p. XI-XII.In B. C. Hobbs and J. H. B. Christian (eds), The Microbiological Safety of Food. — Academic Press, London.

    Google Scholar 

  • Zehren, V. L. andZehren, V. F. 1968. Examination of large quantities of cheese for staphylococcal enterotoxin A. — J. Dairy Sci.51: 635–644.

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, The University, 3508 TD, Utrecht, The Netherlands

    D. A. A. Mossel & K. E. Dijkmann

Authors
  1. D. A. A. Mossel
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. E. Dijkmann
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Mossel, D.A.A., Dijkmann, K.E. A centenary of academic and less learned Food Microbiology Pitfalls of the past and promises for the future. Antonie van Leeuwenhoek 50, 641–663 (1984). https://doi.org/10.1007/BF02386231

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02386231

Keywords

Search

Navigation