Method CMMEF

March 26, 2018 | Author: Alexiel Nguyen | Category: Dna Sequencing, Escherichia Coli, Microscopy, Bacillus, Microorganism
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American Public Health Association800 I Street, NW Washington, DC 20001-3710 www.apha.org ß 2015 by the American Public Health Association All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center [222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, www.copyright.com]. Requests to the Publisher for permission should be addressed to the Permissions Department, American Public Health Association, 800 I Street, NW, Washington, DC 20001-3710; fax (202) 777-2531. DISCLAIMER: Any discussion of medical or legal issues in this publication is being provided for informational purposes only. Nothing in this publication is intended to constitute medical or legal advice, and it should not be construed as such. This book is not intended to be and should not be used as a substitute for specific medical or legal advice, since medical and legal opinions may only be given in response to inquiries regarding specific factual situations. If medical or legal advice is desired by the reader of this book, a medical doctor or attorney should be consulted. The use of trade names and commercial sources by authors in certain chapters of this Compendium does not imply endorsement by APHA or the editorial board of this volume. Georges C. Benjamin, MD, FACP, FACEP(E), FNAPA, FRSPH(Hon), FFPH(Hon), Executive Director Printed and bound in the United States of America Typesetting: The Charlesworth Group Cover Design: Alan Giarcanella Printing and Binding: Sheridan Books, Inc. Library of Congress Cataloging-in-Publication Data Compendium of methods for the microbiological examination of foods / editors, Yvonne Salfinger and Mary Lou Tortorello. - - Fifth edition. p. ; cm. Microbiological examination of foods Includes bibliographical references and index. ISBN 978-0-87553-273-8 (hardcover) I. Salfinger, Yvonne, editor. II. Tortorello, Mary Lou, 1951-, editor. III. American Public Health Association, issuing body. IV. Title: Microbiological examination of foods. [DNLM: 1. Food Microbiology- -Laboratory Manuals. 2. Food Analysis- -methods- -Laboratory Manuals. 3. Food Contamination- -analysis- -Laboratory Manuals. 4. Food Inspection- -methods- -Laboratory Manuals. QW 25] QR115 664.0019579- -dc23 2015016836 .............................................................................................................................................................................................6 Image Processing and Analysis ............................................................................................... xxiii Preface ........................................................................................... 8 1............ 31 3........................................................................1 Introduction ......10 Air-Sampling Methods ...............................7 Sample Management .......... Sample Collection......9 Culture Media and Reagent Preparation or Test Kits ......................................................................4 Personnel ............................................... 13 2...................................................................................................................................... 40 Chapter 4 Microscopic Methods ...............2 General Concepts ......................................4 Media............................ 54 4................................3 Types of Microscopy Useful in Food Microbiology .................................................... Contents Editorial Board ................ 30 3......... 29 3.................................................................................................................................. 3 1......... 35 3..........................7 Conclusions and Future Perspectives ................. 58 | v .............................3 Sampling of Surfaces: Equipment and Physical Plant ............................................................................ and Reagents ...........................5 Precautions ........................ 13 2............5 Quantitative Applications ................ 36 3.......................................................................................................... 14 2.................................................................................................................................................... 39 3................................................................................................... 30 3...........................................................................................................................................................................................................................2 Environmental Sampling Strategies ............................................................................................................................ 50 4...............1 Introduction ...........................9 Microbiological Air-Sampling Strategies .......1 Introduction ....... 14 Chapter 3 Microbiological Monitoring of the Food Processing Environment ............... 3 1.................................................8 Surface Contact Methods ............................................................................................................. 6 1. xvii Authors ............... Materials................................................................. 9 1..................................... 5 1.......................... 45 4.............. 27 3........8 Analytical Methods ............................... and Preparation for Analysis ......................................................................................................................... xxv Section I General Methods Chapter 1 Laboratory Quality Management Systems ............ 28 3......................................... xix Reviewers ...................................................................5 Procedures ......................................................................... 8 1..........................7 Rinse Solution Method for Sampling Containers and Processing Equipment Systems ..........................................6 Limitations ..............................4 Precautions ......3 Equipment................... 27 3.......................... and Stains .........................................................5 Equipment/Instrumentation ....... 45 4............................... 13 2............................................................................ Shipment............................................... 8 1.................................................................................. 10 Chapter 2 Sampling Plans........................................................6 Laboratory Glassware and Plasticware ............................................................................10 Accreditation of Testing Laboratories ............................ 13 2................................................................. 57 4.. 9 1............................................................................................12 Aerosol Sampling and Measurement Guidelines ...................11 Alternative Methods ................... 30 3.. 46 4.....................2 The Role of Management in Laboratory QA .........................3 Laboratory Operational Framework and QC Requirements ........................................................................................................................................................................................................................................1 Introduction .............4 Principle of Monitoring the Microbiological Flora ....................................................................................................................................................... Reagents....................... 45 4......................... 30 3........................2 General Considerations ............................................ 3 1.... ................................................................................................................................................. 97 8...........................................................................................................................................3 Cellular Repair and Cross Protection ......... 75 6...................................................................5 Sample Preparation ..............5 Quality Assurance of Enrichment and Isolation Method ............... 95 8...1 Introduction ..........................................................................................................9 Interpretation .............................................................. 96 8.......... and Reagents ........................... 75 6............................................................................................................................... 121 10............ 109 9...... 116 Chapter 10 Enterococci ...... 124 Chapter 11 Rapid Methods for the Detection and Identification of Foodborne Pathogens ......................................... 71 Chapter 6 Culture Methods for Enumeration of Microorganisms ...........3 Pre-enrichment ....................................................................................................................................... 91 7.........................10 Interpretation of Data: The Value of Enterobacteriaceae.....5 Enumeration of Enterococci .......................................................................... 127 vi | ..................................................8 Limitations and Conclusions .............................................................................................. 67 5..............2 Enrichment Methods .....................................................................................................2 Types of Stress ................. 108 9.....................................................................4 Equipment....................................................2 Definitions ......................................................................5 Recovery and Detection of Sublethally Injured Bacteria ... 75 6......................................... 103 9................................................................... Materials......................1 Introduction .......................................................................3 Principle ...................................................................................................................................... 90 7................................................... 112 9....................................4 Precautions .............................................................. 121 10......................................................................................................................................................................................................................................................................................................................................................... 89 7............................... 123 10..........5 Procedures ...................... 89 7.....................................................1 Introduction ......................................................................................................................... 124 10............................ 127 11.....Compendium of Methods for the Microbiological Examination of Foods | Chapter 5 Cultural Methods for the Enrichment and Isolation of Microorganisms ...................................... 67 5........................................................................................................ 110 9...................... and Escherichia Coli as Quality and Safety Indicators .. 93 Chapter 8 Mesophilic Aerobic Plate Count ......................................................1 Introduction ... 98 8.................................6 Alternative Methods ...................... 105 9..................................................................................................................................2 General Considerations .........1 Introduction ............................................................8 Fecal Coliform Group .......................................................................................................... 109 9..................................................... 100 Chapter 9 Enterobacteriaceae.......... Materials............................... 104 9............................................................................ 67 5................6 The Enterobacteriaceae .. 90 7............................................................................................... 89 7......................................................................................7 Procedures ..9 Escherichia coli ........4 Selective Enrichment ....................... 96 8....................... 95 8...................................................................... 95 8..........................................................................................................................1 Introduction .........................................4 General Description of Method .....................6 Confirmation of Enterococci ......................................................................................................................................................................6 Limitations .........................................................................................1 Introduction ................................. 75 6................................................................................................................................................................................6 Enrichment Methods ................................................................... 103 9....... 69 5.............................. and E............ 85 Chapter 7 Cell Injury and Methods of Analysis ............... 85 6........ 75 6................................................................................................................................................ coli as Indicators of Quality and Indexes of Pathogens ............ Coliforms....................3 Equipment................................3 Precautions ..3 General Description .......................................................2 General Considerations ...........................................................7 Coliforms ....................... 123 10........................... 75 6....................4 Virulence .................................................................................................................... and Reagents ..........................5 Precautions ....................................4 Precautions .........8 Alternative Approved Methods ................................................................................ 121 10................. 90 7......... 67 5.............................. 112 9.........................................................2 Antibody-Based Methods ........................... 92 7.............. 127 11.7 Plating Methods ................................................................................7 Anaerobic or Other Atmospheres ................ 97 8................................ 98 8........................................................................... Coliforms.....................................2 Principle .................................................................................................................................................................................................................................................... . and Procedures .................................................................................... 223 18................. 223 18..................... 205 15....... 155 12....................................................................................1 Introduction ...........................................................................................................................................................................................................................2 Review of Methods Used to Enumerate Psychrotrophs in Foods ....................................................................... 175 13........................................................... 181 13....4 Sample Preparation ............................................. Materials.................................12 Pulsed-Field Gel Electrophoresis (PFGE) ....2 Screening of Pectinolytic Microorganisms ....... 214 17............................................................ 213 17........................ 180 13............................................................ 181 13............................................................................. 210 16................................................. 130 11...................................5 Precautions ...3 Equipment...................................................1 Introduction ........................... 154 12...................................................7 Precautions .........................................2 Serotyping .................................................................................5 SSCP ................. 210 16...................................3 Osmophilic Microorganisms ....................................... 154 12................................................ 209 16................................................................................................................................................3 PCR-RFLP and AFLP ...............................................................................................................................................................................6 Phage Typing ...... 201 15..........8 Multilocus Sequence Typing ............................................... 211 16................................ Media.......................................8 Rapid Detection ................... 162 Section II Physiological Groups of Microorganisms Chapter 13 Psychrotrophic Microorganisms ...................4 Equipment.... 194 14..... 191 14............... 209 16.... 155 12.................................3 Nucleic Acid Amplification Methods . 139 Chapter 12 Molecular Typing and Differentiation ...................... and Reagents .........................................1 Introduction ..................................11 Ribotyping .......7 Sequencing of Individual Genes or Intergenic Regions ...........................15 Generalized Protocols ... 218 Chapter 18 Pectinolytic Microorganisms and Pectinases .......................... 161 12.............................................................................................................................................. | Contents 11................................................1 Introduction .............................................................................................................................. 205 Chapter 16 Proteolytic Microorganisms ..9 Interpretation .................................................1 Introduction .3 Equipment.................... 224 | vii .................................3 Visualization of Microbial Pectinases by Electrophoretic Techniques ...............................................................1 Introduction ...............................................5 Equipment.................. 181 13...3 Methods for the Determination of Heat Resistance .................................................. 153 12........................................................................................................................... 178 13..............................................................5 Interpretation ............... Materials................................... 204 15............................... 211 16...4 Matrix-Assisted Laser Desorption/Ionization—Time-of-Flight Mass Spectrometry .......................... 181 13.......................2 Halophilic Microorganisms .......................... 201 15....................................................................................................... 155 12.................... 159 12................................................................................................................................................................................. 197 Chapter 15 Lipolytic Microorganisms ..........................................2 General Considerations .......................................................................2 Heat-Resistance Measurements ................................14 Whole-Genome Sequencing ...............................................................................................2 General Considerations ... 153 12........................................3 General Recommendations .... 204 15.................................................................................................................................................................................................................................................4 Procedures ................................................................................................................................................................................. 213 17..................................................................................................................................... 160 12................................................ BOX) ........................................................... Material....................................................................................................................................................................................................6 Interpretation ............................. 160 12................ and Reagents .... Materials.................................................... 194 14........................................... 175 13..................... and Reagents ..................13 Optical Mapping ..............................................6 Procedures for Enumeration of Psychrotrophs .............10 PCR-Based Genomic Fingerprinting Techniques (REP.. 181 13...................... 153 12..................................................4 Procedures .......................................................................4 ARISA ................................................................... 224 18.......... 156 12....... ERIC............................................. 154 12.............................................................................. 160 12............5 Precautions ....1 Introduction ...................................... 212 Chapter 17 Halophilic and Osmophilic Microorganisms .............................................. 182 Chapter 14 Thermoduric Microorganisms and Heat-Resistance Measurements ... 192 14..................... 191 14......9 Multiple-Locus Variable Number Tandem Repeats ........................................................................................................................... ................................................................... 225 18.... 301 23............. Materials...................................... 225 Chapter 19 Acid-Producing Microorganisms .4 General Description of Methods ........... Materials..................................................................................................................................................................................................................................................................................... 277 21.............................................................................................................1 Introduction .........2 General Considerations .................................................... 229 19.......................... 308 24.......................................1 Introduction ...............................................2 General Considerations .........................................................5 Procedures ...........3 Precautions .................................... 230 19...................................3 Equipment............................................................................................................................... 257 20.............................................................9 Alternative Viable Count Methods ......................................... 301 23............. 309 24...............................................4 Equipment.....................................................4 Limitations ...................................................... 277 21........2 General Considerations .. 277 21..................2 Special Considerations ...................................................................................................................................1 Introduction ............... Materials.......................7 Interpretation ........................................................................................................................................................................................................................................................ 301 23.....................................7 New Methods Under Development ............................. 278 21.................... 290 Chapter 23 Mesophilic Aerobic Endospore-Forming Bacilli ............................................ 320 25.................... 259 20.. Materials...................... and Reagents .......................5 Identification of Novel Pectic Enzymes by Genome Mining ........................... 237 20............................................................................................................................................................................................................4 Equipment..3 Sources of Error .. 280 Chapter 22 Detection and Enumeration of Heat-Resistant Molds ... 305 24...................................................................6 Modifications .......Compendium of Methods for the Microbiological Examination of Foods | 18...................................................................5 Procedures ... 259 20.. 229 19..................................................3 Limitations ..................4 Assays of Bacterial and Fungal Pectinases ............ 288 22..................................................................................... and Media ..............................4 General Methods ............2 General Considerations ............8 Taxonomy of Important Heat-Resistant Molds ................................................... 287 22............................. 245 20....................................................................................................................................... 287 22..............................................................................6 Equipment.................................................................3 Precautions ..................... 302 23................................................................................................................................................................................................................................................................................................................................................ 237 20............................................ and Reagents ..........2 General Considerations ......................................... 290 22.........................................................................................5 Procedures ............................................................... 315 Chapter 25 Aciduric Flat Sour Sporeformers ........................................................................................................................................................................................................5 Precautions ............. 288 22.5 Procedures ....................................................1 Introduction .................................................... 264 Chapter 21 Yeasts and Molds ........................... 319 25.1 Introduction .......................................... 257 20...................................................................................................................1 Introduction .................................................................................................................................1 Introduction ..................................................... 299 23..........................4 Procedures .. and Reagents/Media ........................................... 259 20......... 314 24................................................ 279 21........................ 303 Chapter 24 Mesophilic Anaerobic Sporeformers ....................... 287 22....6 Equipment.............................................................................................................................................................. 308 24.................. 278 21.................................................7 Interpretation ...................................... 230 19...................................................................................... and Media ............................................................................ 308 24............ 321 viii | ..................................................................................................................7 Interpretation of Results ............... 319 25...................................................................................................................... 278 21........... 231 19........................................................................................................................................................... 300 23..................................... 231 Chapter 20 Probiotics ............................................................2 General Considerations ...............................3 Principles .......... 290 22............................................................................................................................ 290 22.............................. 321 25............5 Procedures .................................................6 Interpretation ....................................... Materials..................................................8 Confirmation ...................................................................................... 305 24........................6 Limitations ................. 257 20...........................................................................................................3 Precautions ..................... 299 23.........................................7 Interpretation .....4 Limitations ......................... ..........................8 Bacillus cereus—New Technologies .................................................... 375 31..................................................................................................... 336 27................................................................................................ 343 28................................................................................. 330 26................................................................1 Introduction ...........................................................2 General Considerations ................4 Precautions ................................................ and Reagents ..... 325 Chapter 26 Thermophilic Flat Sour Sporeformers ......................................................... 370 30....................................2 Plesiomonas ..................... 342 28...................................................................................................3 Equipment..............4 Precautions ............................................................................. 365 30........7 Interpretation .................. 386 | ix ............................................................................................................................ 335 27. 385 31............5 Bacillus cereus—Equipment........ and Reagents ....................................................... 331 26............................................................................................3 Arcobacter ................... 383 31................................................................1 Introduction .............................. 366 30........ 375 31.................. 342 28......................................................9 Bacillus Enterotoxins—Introduction .................. 332 Chapter 27 Thermophilic Anaerobic Sporeformers .................. 386 31..................................................................................................................................... 381 31................................................................................5 Procedure ...................................................................................................................................8 Injury .......................................................................... 366 30.......................... 369 30.4 Bacillus cereus—Sample Requirements ..................................... 353 Chapter 30 Campylobacter ........... 342 28................................3 Equipment....6 Interpretation of Results .................... 365 30...................... and Arcobacter ..................... Materials..........................................................................................................................................1 Bacillus cereus—Introduction ..................................................................... Materials............................2 General Considerations ...................6 Procedures .....................12 Bacillus Enterotoxins—Bacillus cereus Enterotoxin Reversed Passive Latex Agglutination (BCET-RPLA) Diarrheal Toxin Detection Kit ............................................................................................................................ 343 Section III Microbial Genera Chapter 29 Aeromonas........5 Procedure .............. 335 27..................... 336 27...................... 329 26................................. Materials..... 341 28...........3 Sampling Requirements ............................................................5 Procedure ..9 Interpretation ........................................................................... 337 Chapter 28 Sulfide Spoilage Sporeformers ................................................................................ 366 30............... 331 26...................................2 General Considerations ....................................6 Procedures ................. 329 26................ 382 31...........................................6 Equipment...........................................................................................................................................1 Introduction ..................................................... and Reagents ............................................................... and Solutions ................................ 330 26.................................................................... 377 31............................. 351 29.................................................................................... Plesiomonas...................................................... 366 30....7 Interpretation .........................................................1 Aeromonas .. 381 31.................................................................................................................................................................................................2 General Considerations ................. Media...6 Bacillus cereus—Procedure .....................4 Precautions ............7 Bacillus cereus—Interpretation of Data . 365 30.........13 Bacillus Enterotoxins—Equipment .............................................................................................11 Bacillus Enterotoxins—Screening for Enterotoxigenicity and Bacillus spp.............................................................................6 Interpretation .................7 Equipment................................. Materials................................................... 378 31....................................... 380 31.............................................................................................................. 341 28...4 Precautions and Limitations ....................................................... 376 31............................................................................................................................................................ and Reagents .................................................................................................................1 Introduction ............................................... 347 29.......................................................................................................................................................................................................... 370 Chapter 31 Bacillus cereus and Bacillus cereus Toxins ........... Enterotoxins in Foods Using 3M Tecra BDEVIA ELISA ...........................................5 Limitations . 322 25....................................2 Bacillus cereus—General Considerations ......................................................................................10 Bacillus Enterotoxins—Enterotoxin Production and Extraction of Foods .......... 341 28. 321 25.................................................................................................................................. 336 27.............................................. | Contents 25......... 336 27................................................3 Sampling Requirements ..... 378 31...........................................14 Bacillus Enterotoxins—Toxin Extraction or Production .....5 Precautions ................................................................ 347 29........ 378 31.................3 Bacillus cereus—Precautions and Limitations ................................................. ............................................5 Procedures .....................................................7 Procedure ................................................................ 478 37............................................2 Conventional Isolation Procedures ........................................................................................................................................................Compendium of Methods for the Microbiological Examination of Foods | 31......5 Reference Method ..7 Equipment.......................................... 408 Chapter 34 Pathogenic Escherichia coli ............................................... 421 Chapter 35 Listeria .................................................................. 438 Chapter 36 Salmonella ....................................................................... 395 32........................ 394 32.............................5 Recommended Controls ............3 Media........1 Introduction ...............................2 General Considerations ..........................................................................................................6 Injury ..................................... 405 33............................... 493 38.........8 Interpreting Data ......................6 Summary .............................................. 487 38.................................................................4 Precautions and Limitations of the Methods ..........................................3 Cronobacter spp....................................................................................................... 479 37....... 429 35.................................................. and Equipment ....................................... and Reagents ....................5 Pathogenicity Testing ........................ 453 36...............3 Equipment and Supplies ......16 Bacillus Enterotoxins—New Technologies ..................7 Rapid Detection Assays ..... 405 33........................................................3 Rapid Methods .................................. 392 32....................................................................3 Sampling Requirements ........................................................................................................ 432 35.........................................................1 Introduction ................................................................................... 387 Chapter 32 Clostridium botulinum and Its Toxins ............2 General Considerations .................................................................................................. 425 35........5 Pathogenicity Testing .......... 425 35................................................................ 418 34................................................. 413 34....................................................................................................................................................................................................................................................................4 Analysis of Cronobacter spp.............................................................2 Cronobacter spp................................................................................................2 General Considerations .................4 Precautions and Limitations of Reference and Rapid Methods .................................................................... 406 33........................................ 431 35.8 Interpretation of Data ...15 Bacillus Enterotoxins—Assay Method ..... 395 32........................4 Serotyping ......................................................................................3 Sampling Requirements ..................................................................1 Introduction ........................... 394 32.................................................................................................................................... 391 32......................................... 484 Chapter 38 Cronobacter Species ............................................................ 479 37...... 483 37..................................................................................... Materials............ 487 38................................................................ 463 36............................................................................. 411 34........................ 477 37.....................................................8 Precautions and Limitations .................................................................. 405 33.................................................................................... in Foods ........6 Procedures .............................................................................................................................................................................................. 403 33.. 420 34..........4 Equipment........7 Interpretation .................................................................................................. 387 31..................... 477 37..............................................................5 Limitations .................. 400 Chapter 33 Clostridium perfringens ........................... 483 37........ 453 36.............................................................................................................................................. Materials........................................................................................................1 Introduction . 404 33......................................................................................... 445 36............................................................................................ 403 33.................................................................................... 416 34.....................4 Precautions ............................. 487 38............................................................................................................................. 404 33.....................1 Introduction .............. 500 x | ............................................................................................................................ 391 32.................................................................................................................................................................6 Precautions and Limitations of Methods ......... 493 38........1 Introduction ...........................................................6 Interpretation of Data ....................................................2 Treatment of Sample .......................................................... 478 37........... Description ............................................................................................................. and Reagents ....................... 411 34................................................................................................................................................................................3 Equipment and Supplies ..1 Introduction ...................................................... Reagents..........................................................................................6 Interpretation of the Data-Reference Method ................................. 454 36.................4 Special Reagents and Media ................ in Foods ......................................................... 463 Chapter 37 Shigella ................ 455 36....2 Sampling ........................................................................5 Procedures ................................................................................................................................................. 445 36.................................. 399 32............................ 432 35........... .... 620 45...2 Enteric Virus Outbreaks Associated With Foods .......................................... 597 44....................... | Contents 38.......................................................... 592 43...........1 Introduction ..................................................7 Additional Tests ...................................................................................................................................................................................................................................................1 Introduction ......................4 Precautions and Limitations of Methods .1 Introduction ......................................................................... 533 40.......................... Decontamination...........4 Molecular Approaches: Extraction of Viral RNA ........................... 604 Section IV Food Commodities Chapter 45 Meat and Poultry Products ....................2 Waterborne......................... 554 Chapter 42 Waterborne and Foodborne Parasites ... Materials.. 565 42..................................12 VIDAS Staph Enterotoxin II ......... 595 44.......................................................................................................................................9 Examining Staphylococcal Isolates for Enterotoxin Production .....................13 Visual ELISA: Polyvalent (Types A–E) Screening for Determining Enterotoxigenicity and Identifying Staphylococcal Enterotoxins in Foods ...........................................................1 Introduction ............and Vegetation-Associated Parasites: Prevalence. and Media ........................ 541 Chapter 41 Yersinia ... Reagents............................... 583 43.......................................... 553 41...................................................................................7 Precautions ...................................................................................................................... 511 39................................. Transmission.......1 Introduction ...............................10 Extraction of Enterotoxins From Foods for ELISA Systems .............6 Procedures .....................5 Limitations ...2 General Considerations ...................................................7 Cleaning............................11 ELISA-Based Enterotoxin Testing ...................................4 Mycotoxin-Producing Molds ................ 583 43....................................... 589 43..........................................................................................................................................................................3 Foodborne Parasites: Prevalence...2 Mycotoxins .......................... 598 44...............................................................................................6 Procedures ..4 Precautions ............................................................. 519 39........................6 Epidemiology Studies ...................... and Waste Disposal ..........................5 Procedures ............. 572 42... 549 41........................................................................................................... 518 39..................................................................................... and Media ..........................................1 Introduction ....................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Disease.. 516 39..........................4 Emerging Methods ........................ 595 44................................................................8 Media and Procedures ......... 565 42............................................................. 509 39................................... 592 43........................ 516 39.............5 Handling of Toxigenic Fungi and Mycotoxins ................................................................................................ Materials......................... 535 40................3 Mycotoxicoses ...........................................2 General Considerations for Isolation of Enterotoxigenic Staphylococci ....................................................8 S................................................................. and Methods of Identification ...............................................7 Interpretation ................4 Equipment..................................... 592 43.....................................................................................................2 General Considerations ..... and Methods of Identification ................................................3 Classical Cell Culture–Based Assays ....... 503 38............... Disease....................... 535 40.................. 513 39................................................................... 504 Chapter 39 Staphylococcus aureus and Staphylococcal Enterotoxins ............ 519 39.... 578 Chapter 43 Toxigenic Fungi and Fungal Toxins .................................................................................................5 Equipment..................3 Ready-To-Eat Meat and Poultry Products ....................... 568 42. and Reagents .3 Sampling Requirements and Handling of Samples ....................................... 583 43................ 514 39.......... aureus as an Agent of Foodborne Illness ................................................ 592 Chapter 44 Foodborne Viruses ........................................3 Equipment..........................................................................................................................1 Introduction .......3 Analysis of Food for Yersinia ........................................................ 549 41...................................................................................................... 527 40............................................... 551 41......5 Molecular Approaches: Assay of Viral RNA ................................................................................................................................... 536 40................................................................................................ 535 40..... 619 45......................... 549 41............... Transmission...................................................................................................................... 520 Chapter 40 Vibrio .. 512 39........... 596 44.... 590 43...........................6 Key Laboratory Facilities Requirements ........................................2 Raw Meat and Poultry Products ............... 619 45.......................... 527 40............... 518 39...................................................... 623 | xi ............................................... 509 39........................................ 513 39..................................... .................................................8 Modified Atmosphere–Packaged Products ...............4 Precooked Crustacean Products ....................8 Fermented Dairy Products ................................................................... 661 48......................... 668 48...........................Compendium of Methods for the Microbiological Examination of Foods | 45........................................................ and Precooked Seafood .......................................................................12 Interpretation of Results .............................................................................................................................................................................................................. 650 47................. 627 45..................................11 Recommended Methods .................................................. 658 Chapter 48 Fish............................................................................................................................................. 670 48................................. 682 49.......................................................................... 670 48................................................................................5 Pathogens of Concern ............3 Normal Flora....... 651 47................................................................. 634 46.................................................. 627 45......................5 Canned Fruits and Vegetables ............9 Result Interpretation ................................................................................................................7 International Microbiological Standards ....................6 Indicators of a Lack of Sanitation .......................................................4 Dried Products ......................................5 Breaded and Prepared Seafood Products ..................2 General Considerations ........................ 669 48.............................................................................................7 Recommended Methods ... 645 47.......... 661 48.........10 Additional Reading ................................................. 636 46................ 679 49.........................................................................7 Concentrated Products ............................................................ 691 50............................ 693 Chapter 51 Fermented and Acidified Vegetables ......... 697 51...................................... 690 50.............................8 Recommended Methods ......................................................................................................................................................2 Raw Milk ............................. 688 50................................6 Frozen Fruits and Vegetables....................... 639 Chapter 47 Milk and Milk Products ................................................................. 666 48.......................................................................................................5 Interpretation of Data ......................................................................................3 Fresh and Frozen Fish and Crustaceans ......................................................................................1 Introduction ....... 627 Chapter 46 Eggs and Egg Products .....1 Introduction .......................6 Rapid Methods for Indicator Organisms . 683 Chapter 50 Fruits and Vegetables ....................7 Other Seafood Products .................................... 683 49.................................3 Pasteurized Milk ............................ 697 51........... 677 49......10 Sampling Requirements ....................................................................................................................................................6 Recommended Methods ...........................................................4 Flora Changes in Spoilage .................................................................................................................................................................................................... 634 46...... 693 50...............................................1 Introduction ...................... 687 50..................................4 Microbiological Procedures ........................................................................................................8 Interpretation of Data ........ 645 47............................................................................................................................................ 679 49............ 687 50.......................................................................................................5 Sampling Requirements ............................................ Crustaceans....................................................... 701 xii | ...................................................... 633 46........................................................ 645 47............................ 692 50.................1 Introduction ............................................................................................................... 637 46................... 650 47....................... 637 46............................. 648 47.............6 Salted and Smoked Products .................................................................................................................................4 Fresh-Cut Fruits and Vegetables ................................. 692 50......................................................4 Pathogens ........6 Frozen Dairy Products ....................................................................................................................................... 687 50............................................... 697 51....................................5 Butter . 654 47........ 682 49.............9 Control ...........................................7 Dehydrated Fruits and Vegetables ................................. 665 48........................................................................................................................................................ 652 47................................................................................................................................................................... Mussels...........................................3 Normal Flora ..... and Clams ........ 666 48............ 633 46......... 661 48...................................................................................................3 Preparation of Sample for Examining Shellfish in the Shell ......................................................................2 Examination of Shellfish ..2 General Processes/Control of Organisms for Fruits and Vegetables ............ 671 Chapter 49 Molluscan Shellfish: Oysters..................................................................................................................2 General Considerations ......................................9 Acid-Producing Bacteria in Dairy Foods .............................................1 Introduction .....................................................................2 General Considerations ............. 661 48........ 635 46....................................................................................................................................................................................................... 649 47...................... 677 49............1 Introduction .................................................................................................. 665 48......3 Fresh Fruits and Vegetables ....................................................................................................................................................... . 745 55.7 Change in Spoilage Microbiota....................................... 712 Chapter 52 Gums and Spices ....................................2 General Considerations .............. 751 56..............................3 Sampling Requirements ....6 Recommended Methods .......................................................3 Normal Microbiota..................................................... 742 Chapter 55 Cereal and Cereal Products .................... 736 Chapter 54 Natural Sweeteners and Starches ......................................................................................................................................................................................................................6 Normal Microbiota..... 755 Chapter 57 Nut Meats ................................................................................................ 751 56.................................7 Recommended Methods ......................................................... 733 53................... 761 57....................................................................................................................................3 Methods............................................................................................................... 731 53................................................... 705 51............................................................................................................................... 751 56............................................................................5 New Product Trends .........................10 Testing: Equipment...........................................3 Sampling Requirements ................................8 Control ...........7 Recommended Methods .............. 725 Chapter 53 Salad Dressings....................... 759 57.............................................6 Pathogens ............................. 734 53................. 719 52................................ 732 53..........1 Introduction ......................................................................................................................................................................................................................................................................... 735 53..................................................................4 Spoilage ............. 741 54.......................................................1 Introduction .....................................................................................13 Advances in Rapid Microbiology .................................4 Pathogens: Bacteria .......................................................................... 733 53....................... 736 53................................................................................................................................................... 731 53.................................................................................................... 721 52...... 759 57..............2 General Considerations .......................................................................................................9 Microbial Indicators of Poor Sanitation............................................................................... 719 52................................................3 Spoilage of Confectionery ......... 720 52........ 741 54............ 723 52..... 732 53........................................................................................................................................................................................................................................................................................................................ 733 53..2 Composition ......2 General Considerations .............. 753 56........................ 745 55..............................................12 Challenge Study Design ...................................4 The Role of Acids.................................................................................... | Contents 51................................................................. 739 54.................8 Microorganisms of Public Health Significance.......................................... 703 51................................................................................6 Recommended Methods ................................................................................ 760 57............4 Pathogens ............ 740 54...........................................................7 Interpretation of Data ..1 Introduction ................................................................. 719 52............................................... 736 53.................................2 General Considerations .................................................................................... 762 | xiii ..................................................................5 Fungi and Mycotoxins ...........................................................................................................................................7 Recommended Methods .............................................................................................................................................................................................................................. 725 52.......................3 Factors Affecting the Microbiological Stability and Safety of Dressings................................. 759 57......... 721 52......1 Introduction .............................6 Sampling Requirements .............................5 Spoilage Organisms ..................................................... Materials.8 Interpretation of Data ..................................................................................5 Normal Flora..... 751 56................................................................................................................................................................................................................................ 749 Chapter 56 Confectionery Products ................................ 741 54.............4 Microbiota Changes in Spoilage ... 735 53...................................................................................................................................................................................................................... and Solutions ...................................................................................................................... 761 57.............14 Interpretation of Data ....................................................................................................................... 705 51................................................................................................. 745 55.............................................................. 739 54............................................ 731 53......... 753 56.................................. 706 51................9 Interpretation of Data ........11 Recommended Methods ...........................................................................1 Introduction ........................................................................... 754 56................................................................................... 740 54.............................4 Normal and Indicator Flora ..............2 Factors Affecting Bioload ....................................................................................................................1 Introduction . 731 53........5 Microbial Control Procedures .............................. 722 52.................................................................................................................5 Pathogenic Microorganisms .........................................6 Pathogens .............................. 739 54.........8 Interpretation of Data .............................................................................................................. ....................... Media......................................4 Recommended Methods ..............................................7 Culture Procedures for Acid or Acidified Foods .................................................. 808 62......................................................................................................2 Normal Microflora ....................... 827 63....................................... 830 63.................................... 795 Chapter 61 Canned Foods—Tests for Commercial Sterility ................................................................................................................... 842 64........................10 Interpretation................Compendium of Methods for the Microbiological Examination of Foods | 57.............................................................................................. 805 62........................................ Media........................................................6 Pathogens ..............................................................1 Introduction .................................................................................. 802 Chapter 62 Canned Foods—Tests for Cause of Spoilage .................... 797 61...........................3 Sampling Requirements ........... 841 64..........................................................................................8 Equipment............................................................................................................................................................................................... 772 58......................................... 824 63...................3 Normal Flora.................................................................................................................. 774 Chapter 59 Ready-To-Drink Beverages.............................................. 808 62...... and Reagents ......................................................... 841 64......................... 841 64..........................................................................................................7 Sampling Requirements ................................................... 834 Chapter 64 Beer and Wine ..................................5 Normal Microflora ...... 780 59............................................1 Introduction ................ 780 59............................................5 Recommended Methods ...............................................................................................9 Interpretation.....................................................................................................7 Recommended Methods ......... 769 58......................... 769 58...............................................................................3 Pathogenic Microorganisms ..................................................................................... 793 60......................................5 Interpretation.................5 Quality Assurance Strategies .......... 805 62..................................................................................................................................................................................................................................................................................................................................2 General Considerations .........................................................................................................................7 Recommended Methods .. 843 64................................................ 823 63.......................... 793 60..................3 Spoilage Microorganisms ..................................6 Culture Procedures for Low-Acid Canned Foods .....................................................................3 Sampling Requirements ..................................................................................................1 Introduction ......................................................................8 Control ...........................2 Microbiology of Canned Foods...............................................................................................................................................6 Microbiological Methods of Analysis................................................................. 843 64.................................................................................................................. 823 63....1 Introduction ............................................................................................................................................................................. 800 61...... 773 58.....................................6 Interpretation of Data ............................................................................................................................... 784 59......................................................................5 Mycotoxins ................................................................... 781 59..... 805 62.....................2 Types of Microorganisms........................................................................................... 764 Chapter 58 Juices and Juice-Containing Beverages......................2 General Considerations ............................................. 798 61..............4 Background Information ...........................................................2 Fermentation.............................................................................................................................4 Packaging and Shelf Life................................................................................................................................... 763 57................................................... 762 57................................................................................................................................................ 817 Chapter 63 Pet Food ........................................................................................... 808 62............................ 791 60............................................. 788 Chapter 60 Bottled Water ................................................................................................................................................................................. 797 61.............................. and Reagents ........................... 769 58...........................4 Recommended Methods ....................................................1 Introduction .............. 824 63.....5 Interpretation of Data ..................................................... 783 59............... 786 59.......................................................... 791 60.......................................................................4 Spoilage .....4 Spoilage ................... 832 63............................ 814 62............................................................................... 843 xiv | ...........................6 Pathogens ................................................ 786 59....................................................... 779 59.................................... 779 59........1 Introduction ...8 Microbial Control ....3 Equipment....9 Control ................................... 829 63............................................ 797 61..................................................................................... 792 60...........5 Preliminary Steps ..3 Methods for Diagnosing Spoilage in Canned Foods..............2 General Considerations ............................................................................. 784 59..............................................................................................................................4 Spoilage Microflora ...............................................1 Introduction ................ 771 58..... ...................................4 Steps of Risk Assessment .......................................................2 Risk Assessment: A Tool for Decision-Making........................................................................................................................................................................................................10 Summary............................................................................8 Molecular Subtyping Techniques—Viruses .............................................. 957 68........5 Mathematical Approaches to Risk Assessment .......................................................6 Stains ............................ 852 65........................................................................................................1 Introduction ................................................................... 851 65......3 Approaches to Microbial Food Safety-Risk Assessment ............... 891 67...................................................................................................................................................................5 Dyes and Reagents............................................ 873 66............................................................................................................................................................................................ Reagents...........7 Alphabetical Listing of Stains .............................................................................. and Solutions.................................................................................................. 865 66............................................................................................................. 845 64............................................ 961 Index ..965 | xv ......................................................................... 866 66......................................................................................................................................................................... 885 67............................ 951 68........... 885 67. Materials...... and Brix... 933 67..................................................................................................................... 885 67............................................................4 Alphabetical Listing of Culture Media............ 880 Section VI Appendix Chapter 67 Microbiological Media..........8 Microbiological Identification ....................... 859 65.....................................................................1 Introduction ............................................... 951 68.................................2 General Considerations and Safety in the Preparation and Use of Media ................. 860 65......... 874 66...... 863 66...................1 Water Activity . 846 Section V Reference Chapter 65 Investigation of Foodborne Illness Outbreaks .........................................................................................1 Introduction ................................................. 851 65.............................................7 Microbiological Culture Media .............................2 Acidity .... 851 65...........................8 Data Considerations ...........................................................6 Analysis and Conclusion............................................................. 870 66.............................................................3 Equipment.............. 861 Chapter 66 Microbial Food Safety Risk Assessment...... and Stains .................................................. 852 65............................................................................ 892 67..... 858 65..............................5 Investigative Procedures .....................................................3 Theory of Investigation............................................... 856 65......................... 863 66....7 Molecular Subtyping Techniques—Bacteria .............................................2 Purpose of Investigation ................................................................................................................................................................ | Contents 64..............................................................9 Applications of Risk Assessment ..................................................................................... 863 66...............4 Equipment......3 Brix................................................... Acidity......................................................... 947 Chapter 68 Measurement of Water Activity..........................................9 Conclusion ........................................... 876 66...............6 Monte Carlo Analysis .................7 Uncertainty and Variability ..................... 947 67........... 876 66............... she moved to the Florida work. representing the Association of Public Health University (BS) and Loyola University of Chicago Laboratories (APHL). Petran (board). U. Food and Drug Administration. focusing on bacterial gene transfer mechanisms. She currently serves as the chief of the with the Food Emergency Response Network in several activities Food Technology Branch. Protection. there.S. she relocated to Denver. of Agriculture and Consumer Services. she is co-editor of the Encyclopedia of Food internationally: With the Centers for Disease Control and Microbiology. Illinois. St. where she research interests in improved microbiological methods for now works as a consultant for APHL and the Association of Food foodborne pathogens. especially rapid methods. Bedford Park.C. After working at the Florida for her dissertation. U. includes work as the product manager of a serum diagnostic including the establishment of Standard Operating Procedures. Division of Food Safety. Since 1991. Washington.S. she became the chief for the Bureau of research microbiologist with the Division of Food Processing Food Laboratories. Department of Agriculture and Consumer Services. she worked on the post-Hurricanes Mitch and Georges project in El Salvador. Department of Agriculture. D. initially as improved dairy starter cultures. and rapid assays for detection the quality manager. Russia. Tallahassee Agriculture. she has worked as a was accomplished. Burlington Washington. accreditation General Microbiology. Penn State University.C. Florida Department Science and Technology. Editorial Board Y M vonne Salfinger joined the Compendium editorial ary Lou Tortorello attended Northern Illinois board. Paul. U. Illinois University Park Burton Wilcke (associate editor). test for the HIV/AIDS virus at the Abbott Laboratories After retiring from the Department of Agriculture and Consumer Diagnostics Division in Abbott Park. Texas A&M University.S. She is pursuing a DrPH the structure and biosynthesis of lipopolysaccharide endotoxin from the University of South Florida. she pursued post-graduate Department of Health for 21 years. she has contributed to public health Furthermore. D. Davis. Flossmoor. David Goldman (board). Minnesota Illinois Yvonne Salfinger (co-editor). biological sciences). to pursue ISO/IEC 17025 accreditation for of pathogens. istration. Colorado. the Division of Food Safety laboratories. She received a PhD in State University (BS) and earned an MS in community health microbiology from Cornell University where she researched from the University of North Florida.S. retired from Florida Department Victor Cook (board). At Cornell. Gary R. | xvii . Her professional experience also relating to the analysis of foods during emergency events. retired from U. In 2003. Dublin Mark Carter (board). Food and Drug Admin- Stephanie Doores (associate editor). Department of of Agriculture and Consumer Services. United States. Over the years. and is chief editor of Food Microbiology. University of California. and the behavior and control of microbial 17025 across the regulatory food testing laboratories within the pathogens in foods and food processing environments. in 2007. sample and Drug Officials to assist with the implementation of ISO/IEC preparation. Ecolab. The University of Vermont. With CDC. serves on the Editorial Board of Journal of Food Prevention (CDC) and the Global Health program of APHL. she provided technical quality assurance to the tuberculosis laboratory in Ivanovo. Ruth L. College Station Keith Ito (board). She was also involved in Bedford Park. She maintains Services in 2012. Illinois. MC Squared Enterprises. Acuff (board). Mary Lou Tortorello (co-editor). she also taught an undergraduate course. She graduated from Florida (MS.
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