Compendium Of Methods For The Microbiological Examination .
Compendiumof Methodsfor theMicrobiologicalExamination of FoodsEditorsYvonneSalfingerMary Lou Tortorello%A P H LASSOCIATION OFPUBLIC HEALTHHEAL1LABORATORIES* APHA PRESSAH IMPRINT OF AMERICANPUBLICHEALTH ASSOCIATIONWASHINGTON,DC 2015
ContentsEditorial BoardxvnAuthorsxixReviewersxxiiiPrefacexxvSection IChapterGeneral Methods13Laboratory Quality Management Systems1.1Introduction1.2The Role of3QA1.3Management in LaboratoryLaboratory Operational Framework oratory Glassware and Plasticware81.7Sample Management81.8Analytical Methods1.9Culture Media and Reagent Preparation1.10Accreditation ofChapterQC3Requirements69orTest Kits910Testing LaboratoriesSampling Plans, Sample Collection, Shipment,for ral Considerations132.3Equipment, Materials, and crobiological Monitoring of3the FoodProcessing pling3.4Principle of Monitoring the3.5Precautions3.6Limitations3.7Rinse Solution Method for Sampling Containers and Processing3.8Surface Contact Methods313.9353.10Microbiological Air-Sampling StrategiesAir-Sampling Methods3.11Alternative Methods393.12Aerosol40Chapter 427Sampling Strategiesof Surfaces:Sampling28Physical PlantMicrobiological FloraEquipmentand29303030and Measurement GuidelinesMicroscopic MethodsEquipment Systems3036454.1Introduction454.2General Concepts454.3Types464.4of Microscopy Useful in Food MicrobiologyMedia, Reagents, and Stains4.5Quantitative544.6ApplicationsImage Processing and Analysis4.7Conclusions and Future Perspectives585057
Compendium of Methods for the Microbiological Examination of FoodsChapter5hCultural Methods for the Enrichment and Isolationof Microorganisms675.1Introduction675.2Enrichment Methods675.3Pre-enrichment675.4Selective Enrichment695.5Quality71ChapterAssurance of Enrichment and Isolation Method6Culture Methods for Enumeration .3General ernative Methods856.7Anaerobic85Chapter7orOther AtmospheresCell Injury and Methods ofAnalysis897.1Introduction7.2Types7.3Cellular Repair and Cross Protection907.4Virulence907.5Recovery and Detection of Sublethally Injured Bacteria907.6Enrichment Methods917.7Plating Methods927.8Limitations and Conclusions9389of StressChapter 889Mesophilic Aerobic Plate Count958.1Introduction958.2General Considerations958.3Principle968.4General Description of res988.8Alternative Approved Methods8.9InterpretationChapter 998100Enterobacteriaceae, Coliforms, and Escherichia ColiasQualityand Safety 3Precautions1 59.4Equipment, Materials, and Reagents1089.5Sample Preparation1099.6The Enterobacteriaceae1099.7Coliforms11 9.8Fecal Coliform Group1129.9Escherichia coli9.10Interpretation of Data: The Value of Enterobacteriaceae, Coliforms, and . coli112Indicators of Quality and Indexes of PathogensChapter l Considerations12110.3Equipment, Materials, and Reagents12310.4Precautions12310.5Enumeration of Enterococci12410.6Confirmation of Enterococci124Chapter 11Rapid Methodsfor the Detection andFoodborne PathogensIdentification of12711.1Introduction12711.2Antibody-Based Methods127
Contents11.3Nucleic Acid Amplification Methods11.4Matrix-Assisted Laser Desorption/lonization—Time-of-Flight MassChapter12130Molecular Typing and 5312.2Serotyping15312.3PCR-RFLP and AFLP15412.4ARISA15412.5SSCP15412.612.7Phage TypingSequencing of Individual Genes12.8Multilocus Sequence Typing15512.9Multiple-Locus Variable Number Tandem Repeats15612.10PCR-Based Genomic Fingerprinting Techniques (REP, ERIC, BOX)15912.11Ribotyping16012.12Pulsed-Field Gel12.13Optical Mapping12.14 Whole-Genome12.15155orIntergenic Regions155Electrophoresis IPFGE)160160Sequencing161Generalized Protocols162Section IIPhysiological GroupsChapter 13Psychrotrophic 3.2Review of Methods Used to Enumerate13.3General Recommendations18013.413.5Sample PreparationEquipment, Media, Materials, and Reagents18113.6Procedures for Enumeration pter 14175Psychrotrophsin ricMicroorganismsand 4.2Heat-Resistance Measurements19214.3Methods for the Determination of Heat Resistance19414.4Equipment, Materials,19414.5InterpretationChapter 15and Procedures197Lipolytic Microorganisms20115.1Introduction20115.2General Considerations20415.3Equipment, Materials, and ter16Proteolytic Microorganisms20916.1Introduction20916.2General Considerations21016.3Equipment, Material, and Interpretation212Chapter 17Halophilic and Osmophilic Microorganisms21317.1Introduction21317.2Halophilic Microorganisms21417.3Osmophilic Microorganisms218Chapter 18Pectinolytic Microorganisms and zation of Microbial Pectinases by Electrophoretic Techniquesof223223Pectinolytic Microorganisms224224vii
Compendium of Methods for the Microbiological Examination of FoodsI-18.4Assays of Bacterial and Fungal Pectinases22518.5Identification of Novel Pectic Enzymes by Genome Mining225Chapter 19Acid-Producing Microorganisms22919.1Introduction22919.2General Considerations23019.3Limitations23019.4Equipment, Materials,19.5ProceduresChapter20and General 25720.5Procedures25720.6Equipment, Materials, and tion25920.9Alternative Viable Count Methods264Chapter21277Yeasts and Molds21.1Introduction27721.2General Considerations27721.3Precautions27821.4General .7New Methods Under Development280Chapter22Detection and Enumeration of Heat-Resistant Molds28728722.1Introduction22.2General xonomy of Important22.8Chapter23Materials, and Reagents28822.3290Heat-Resistant MoldsMesophilic Aerobic Endospore-Forming rces of Error300Considerations301Materials, and ations30223.7Interpretation303Chapter24Mesophilic Anaerobic Sporeformers30524.1Introduction30524.2General 30824.5Procedures24.624.7309Materials, and MediaEquipment,InterpretationChapter25Aciduric Flat Sour314315of al Considerations32025.3Principles32125.4General Description of Methods321
tion325Chapter 26Thermophilic ral Considerations33026.3Equipment, Materials, and rpretationChapter27331332of ResultsThermophilic335Anaerobic Sporeformers27.1Introduction33527.2General Considerations33627.3Equipment, Materials, and Interpretation337Chapter28Sulfide Spoilage Sporeformers34134128.1Introduction28.2General Considerations34128.3Sampling Requirements34228.4Precautions and Limitations34228.5Procedure28.6Equipment, ction IIIMicrobial GeneraChapterAeromonas, Plesiomonas, and 9.3Arcobacter353Chapter 30365Campylobacter30.1Introduction36530.2General Considerations36530.3Sampling 630.6Procedures36630.7Equipment, Materials, and er31Bacillus cereus and BacilluscereusToxins37531.1Bacilluscereus— Introduction37531.2Bacilluscereus— General37631.3Bacillus cereus—Precautions and Limitations37731.4Bacillus cereus—Sample Requirements37831.5Bacillus37831.6Bacillus cereus—Procedure37831.7Bacillus cereus—Interpretation of Data38031.8Bacillus cereus—New31.9Bacillus Enterotoxins—Introduction31.10Bacillus Enterotoxins—Enterotoxin Production and Extraction of Foods31.11BacillusConsiderationscereus— Equipment,Media, and 381Enterotoxigenicity382and Bacillus spp.Enterotoxins in Foods Using 3M Tecra BDEVIA ELISA31.12Contents383Bacillus Enterotoxins—Bacillus cereus Enterotoxin Reversed PassiveLatex Agglutination (BCET-RPLA) Diarrheal Toxin Detection lus Enterotoxins—Toxin Extraction385386orProduction386IX
Compendiumof Methods for the31.15 Bacillus31.16Microbiological Examinationof FoodsIEnterotoxins—Assay MethodTechnologiesBacillus Enterotoxins—NewChapter32Clostridium botulinum and Its Toxins38738739132.1Introduction32.2General Considerations39232.3Sampling 532.6Procedures32.7Equipment, Materials,32.8InterpretingChapter quipment and SuppliesSpecial Reagents and Media33.5Recommended Controls40533.6Precautions and Limitations of r 34405of DataPathogenic408Escherichia coli41134.1Introduction41134.2Conventional Isolation Procedures41334.3Rapid MethodsSerotypingPathogenicity teria42535.1Introduction42535.2General Considerations42935.3Media, Reagents, and Equipment43135.4Precautions and Limitations of the Methods43235.5Procedures35.6InterpretationChapter 36432of nt ofSampleEquipment and Supplies453Precautions and Limitations of Reference and Rapid MethodsReference Method454Interpretation of the Data-ReferenceRapid Detection gella45546347737.1Introduction47737.2General Considerations47837.347837.4Sampling RequirementsEquipment, Materials, and tation37.8Precautions and 38.1Introduction48738.2Cronobacter spp. DescriptionCronobacter spp. in Foods48738.338.438.5Analysis of Cronobacter spp.Pathogenicity Testing493in Foods493500
i38.6Epidemiology38.7PrecautionsChapter 39Studies503504Staphylococcusaureusand Staphylococcal Enterotoxins50939.1Introduction50939.2General Considerations for Isolation of Enterotoxigenic Staphylococci51139.3Sampling Requirements and Handling of Samples51239.4Precautions and Limitations of Methods51339.5Equipment, Reagents, and Media51339.6Procedures51439.7Additional Tests39.8S.39.9Examining Staphylococcal39.10Extraction of Enterotoxins From Foods for ELISA Systems51839.11ELISA-Based Enterotoxin51939.12 VIDASStaph516Agentaureus as anof Foodborne Illness516Isolates for Enterotoxin Production518TestingEnterotoxin II51939.13 Visual ELISA: Polyvalent (Types A-E) Screening for Determining Enterotoxigenicityand Identifying Staphylococcal Enterotoxins in FoodsChapter ment, Materials, and 6Procedures53640.7Interpretation541Chapter 1.2General Considerations41.3Analysis of Food41.4Equipment, Materials, and Media55341.5Procedures554Chapter42549549for Yersinia551Waterborne and Foodborne Parasites42.1Introduction42.2Waterborne- and Vegetation-Associated Parasites: Prevalence, Disease,565565Transmission, and Methods of Identification42.3Foodborne Parasites: Prevalence, Disease, Transmission, and Methods of Identification42.4Emerging MethodsChapter43568.572578Toxigenic Fungi and Fungal ycotoxicosesMycotoxin-Producing43.5Handling of Toxigenic Fungi and Mycotoxins59243.6Key Laboratory Facilities Requirements59243.7Cleaning, Decontamination, and Waste Disposal59243.8Media and Procedures59243.3Chapter44589MoldsFoodborne Viruses59059544.1Introduction59544.2Enteric Virus Outbreaks Associated With Foods59644.3Classical Cell Culture-Based Assays59744.4Molecular Approaches: Extraction of Viral RNA59844.5Molecular Approaches: Assay of Viral RNA604Section IVFood CommoditiesChapterMeat and Poultry Products4545.1Introduction45.2Raw Meat and45.3Ready-To-Eat Meat and Poultry Products619619PoultryProducts620623Contents
Compendiumof Methods for the45.4Microbiological Examinationof FoodsPathogensSampling Requirements62745.545.6Recommended Methods627Chapter46627Eggs and Egg Products63346.1Introduction63346.2General Considerations63446.3Normal Flora63446.4Flora63546.5Changes in SpoilagePathogens of Concern46.6Indicators of63746.7Recommended Methods46.8InterpretationChapter47636Lack of Sanitationa637of Data639Milk and Milk Products64547.1Introduction64547.2Raw Milk64547.3Pasteurized Milk64847.4Dried Products64947.5Butter65047.6Frozen Dairy Products65047.7Concentrated Products65147.8Fermented Dairy Products65247.9Acid-Producing654Bacteria in Dairy Foods47.10 Additional ReadingChapter48Fish,658Crustaceans,and Precooked Seafood66148.1Introduction66148.2General Considerations66148.3Fresh and Frozen Fish and Crustaceans66148.4Precooked Crustacean Products66548.5Breaded and Prepared Seafood Products66548.6Salted and Smoked Products66648.766648.8Other Seafood ProductsModified Atmosphere-Packaged Products48.9Control66948.1048.11Sampling RequirementsRecommended Methods67048.12Interpretation of Results671Chapter49668670Molluscan Shellfish: Oysters, Mussels, and Clams67749.1Introduction49.2Examination of Shellfish49.3Preparation49.4Microbiological Procedures68249.5Interpretation of Data68249.6Rapid Methods for Indicator Organisms68349.7International Microbiological Standards683Chapter 50677ofSamplefor679Examining Shellfishinthe ShellFruits and Vegetables67968750.1Introduction68750.2General Processes/Control of Organisms for Fruits and Vegetables68750.3Fresh Fruits and Vegetables68850.4Fresh-Cut Fruits and Vegetables69050.5Canned Fruits and Vegetables69150.6Frozen Fruits and Vegetables69250.7Dehydrated Fruits50.8Recommended Methods69350.9Result Interpretation693Chapter51andVegetablesFermented and Acidified Vegetables69269751.1Introduction69751.2General Considerations69751.3Normal Flora701
Microbiota Changes in SpoilagePathogenic Microorganisms70351.551.6Sampling Requirements70551.7Recommended Methods70651.8Interpretation of Data71251.4ChapterGums and52705719Spices52.1Introduction71952.2General Considerations71952.3Sampling RequirementsSpoilage72052.452.5Normal Flora72152.6Pathogens72252.7Recommended Methods72352.8Control72552.9Interpretation of Data725Chapter721Salad .3Factors Affecting the53.4The Role of Acids73253.5New Product Trends73253.6Normal Microbiota73353.7Change53.8Microorganisms of53.9Microbial Indicators of Poor Sanitation73453.10 Testing: Equipment, Materials, and Solutions53.11 Recommended Methods73553.1273653.13Challenge Study DesignAdvances in Rapid Microbiology53.14Interpretation of Data736inChapter 54731Microbiological Stability731733Spoilage MicrobiotaPublic Healthand Safety of DressingsSignificanceNatural Sweeteners and Starches73373573673954.1Introduction73954.2General Considerations73954.3Sampling Requirements74054.4Normal and Indicator Flora74054.5Spoilage Organisms74154.6Pathogens74154.7Recommended Methods74154.8Interpretation of Data742Chapter 55Cereal and Cereal Products74555.1Introduction74555.2Factors Affecting ucts75156.1Introduction75156.2General Considerations75156.3Spoilage of Confectionery75156.4Pathogens75356.5Microbial Control Procedures75356.6Recommended Methods75456.7InterpretationChapter57of DataNut Meats75575957.1Introduction75957.2General Considerations75957.3Normal Microbiota76057.4Pathogens: Bacteria76157.5Fungi57.6Recommended MethodsandContentsMycotoxins761762Hxiii
Compendium ofMethods for theMicrobiologicalExamination of FoodsI-57.7Sampling pter 58764Juices and Juice-Containing Beverages76958.1Introduction76958.2Normal Microflora76958.3Pathogenic MicroorganismsSpoilage Microflora77158.458.5Recommended Methods77358.6Interpretation of774Chapter59772DataReady-To-Drink Beverages77959.1Introduction77959.2General Considerations78059.378059.4Sampling RequirementsSpoilage59.5Normal Microflora78359.6Pathogens78459.7Recommended rpretation788Chapter60781Media, and ReagentsBottled Water79160.1Introduction79160.279260.3Types of MicroorganismsEquipment, Media, and Reagents60.4Recommended Methods79360.5InterpretationChapter61793of Data795Canned Foods—Tests for Commercial Sterility79761.1Introduction79761.2General Considerations79761.3Sampling Requirements79861.4Recommended Methods80061.5Interpretation802Chapter62Canned Foods—Tests for Cause ethods for62.462.5Background InformationPreliminary Steps62.6Culture Procedures for Low-Acid Canned Foods81462.7Culture Procedures for Acid817Chapter63805of Canned Foods805Diagnosing Spoilagein Canned Foods808808808orAcidified FoodsPet Food82363.1Introduction82363.2General Considerations82463.3Normal Recommended Methods83263.8Microbial Control83463.5Chapter64Beer n84164.3Spoilage MicroorganismsPackaging and Shelf LifeQuality Assurance StrategiesMicrobiological Methods of Analysis84264.464.564.6843843843
i64.764.8MicrobiologicalMicrobiologicalSection VChapter65Culture Media845Identification846ReferenceInvestigation of FoodborneIllness ry of Investigation85265.485265.5Equipment, Materials, and SolutionsInvestigative Procedures65.6Analysis65.7MolecularSubtyping Techniques—Bacteria65.8MolecularSubtyping Techniques—Viruses65.9ConclusionChapter66851of Investigation856858and Conclusion859860861863Microbial Food Safety Risk Assessment86366.1Introduction66.2Risk Assessment: A Tool forto Microbial66.3Approaches66.4Steps of Risk66.5Mathematical66.6Monte proachesAnalysis870to Risk Assessment873874and VariabilityUncertainty66.8Data 876876of Risk Assessment88066.10 SummarySection VIAppendixChapter 67Microbiological Media, Reagents, and Stains88588567.1Introduction67.2General Considerations and67.3Equipment89167.489267.5Alphabetical Listing of Culture MediaDyes and Reagents67.6Stains94767.7Alphabetical Listing of Stains947Chapter 68SafetyMeasurement of Waterin the Preparation and Use of MediaActivity, Acidity,885933and Brix95168.1Water 65-IXV
3.8 Surface Contact Methods 31 3.9 Microbiological Air-Sampling Strategies 35 3.10 Air-Sampling Methods 36 3.11 Alternative Methods 39 3.12 Aerosol Sampling and Measurement Guidelines 40 Chapter4 MicroscopicMethods 45 4.1 Introduction 45 4.2 General Concepts 45 4.3 Typesof MicroscopyUseful in Food Microbiology 46 4.4 Media, Reagents, and Stains 50File Size: 682KB
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