Abstract
The primary concern in food safety issues focuses on microorganisms and microbial toxins. Effective food preservation requires that the growth and proliferation of hazardous microorganisms be well controlled, and that the presence of significant quantities of microbial toxins in foods be prevented. The traditional effective preservation methodologies, such as canning, are being supplemented by new technologies which are less destructive of the food qualities. New strategies are therefore needed to prevent the transmission of microbial contamination or to prevent the formation of microbial toxins which remain in food. This paper discusses the role of modern processing methodologies in helping protect consumers from hazards of microbial origin.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Barbosa-Canovas, G.V.; Pothakamury, U.R.; Swanson, B.G. State of the art technologies for the stabilization of foods by non-thermal processes: physical methods. In Food preservation by moisture control. Barbosa-Canovas, G.V.; Welti-Chanes, J., Eds,; Technomic Publishing: Lancaster, PA., 1995 pp 493–532.
Castro, A.J.; Barbosa-Canovas, G.V; Swanson, B.G. Microbial inactivation by pulsed magnetic fields. J. Food Process Preserv. 1993, 17, 47–73.
Cole, M.B; Jones, M.V. A submerged -coil heating apparatus for investigating thermal inactivation of micro-organisms. Letters in Applied Microbiology 1990, 11, 233–235.
Doyle, M.P. Food borne Bacterial pathogens Marcel Dekker, New York, NY 1989
Farber, J.M. Food borne pathogenic microorganisms: Characteristics of the organisms and their associated diseases I Bacteria. Canad. Inst Food Sci Technol. 1989, 22 (4) 311–21.
Gould, G.W. Mechanisms of action of food preservation procedures. Elsevier Applied Science; New York, NY. 1989
Gould, G.W. Homeostatic mechanisms during food preservation by combined methods. In Food preservation by moisture control. Barbosa-Canovas, G.V.,; Welti-Chanes, J. (Eds.); Technomic Publishing; Lancaster, PA., 1995, pp 397–410.
Granum, P.E.; Tomas, J.M.; Alouf, J.E. A survey of bacterial toxins involved in food poisoning: a suggestion for bacterial food poisoning toxin nomenclature. International Journal of Food Microbiology, 1995, 28, 129–44.
Heldman, D. Innovative concepts in equipment design for aseptic processing. In Advances in Food Engineering. Singh, R.P.; Wirakartakusumah, M.A., (Eds).; CRC Press, Boca Raton, FL, 1992 pp 309–320.
Hoover, D.G. Pressure effects on biological systems. Food Technology 1993, 47(6) 150–155.
ICMSF Microorganisms in foods: Microbiological specifications of food pathogens. Blackie Academic and Professional, New York and London, 1996.
Knorr, D. Effects of high hydrostatic pressure on food safety and quality. Food Technology 1993 47(6) 156–61.
Lewis, M.J. Physical properties of foods and food processing systems. VCH: Deerfield Beach, FL. 1987 Chapter 9.
Lund, D.B. Heat transfer in foods. In Principles of Food Science: Part II Physical Principles of Food Preservation. Karel, M., Fennema, O.R., and Lund, D.B. Marcel Dekker, New York, NY, 1975.
Mallett, C.P. Frozen Food Technology. Blackie Academic and Professional, New York, NY and London, UK, 1993.
Qin, B.; Pothakamury, U.R.; Barbosa-Canovas, G.V.; Swanson, B.G. Nonthermal pasteurization of liquid foods using high-intensity pulsed electric fields. Critical Reviews in Food Science and Nutrition, 1996, 36 (6) 603–627.
Sastry, S.K. Advances in ohmic heating for sterilization of liquid-particle mixtures. In Advances in Food Engineering. Singh, R.P., and Wirakartakusumah, M.A., Eds.; CRC Press: Boca Raton, FL, 1992 pp 139–148.
Thorne, S. Food irradiation Elsevier Applied Science: London, UK, 1991.
Troller, J.A.; Christian, J.H.B. Water activity and Food. Academic Press: New York, NY, 1978.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1999 Springer Science+Business Media New York
About this chapter
Cite this chapter
Reid, D.S., Harris, L.J. (1999). Microorganisms and Microbial Toxins. In: Jackson, L.S., Knize, M.G., Morgan, J.N. (eds) Impact of Processing on Food Safety. Advances in Experimental Medicine and Biology, vol 459. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4853-9_2
Download citation
DOI: https://doi.org/10.1007/978-1-4615-4853-9_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7201-1
Online ISBN: 978-1-4615-4853-9
eBook Packages: Springer Book Archive