Skip to main content
SpringerLink
Log in
Book cover

Advances in Microbial Ecology pp 79–134Cite as

Food as a Bacterial Habitat

  • Chapter

Part of the book series: Advances in Microbial Ecology ((AMIE,volume 3))

Abstract

Food spoilage and food preservation have been a concern of man since the earliest beginnings of civilization. Some of the most important foods such as fruits, vegetables, meat, and milk are highly perishable, and their preservation challenged man’s ingenuity. The essential need for food was the driving force from the earliest times in finding empirical ways of food preservation.

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

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Alexander, M., 1971, Amensalism, in: Microbial Ecology, pp. 301–302, John Wiley and Sons, New York.

    Google Scholar 

  • Alford, J. A., Pierce, D. A., and Sulzbacher, W. L., 1964, Microbial lipases and their potential importance to the meat industry, Proc. 15th Res. Conf. Res. Counc. Am. Meat Inst. Found. Univ. Chicago, No. 74, pp. 11–16.

    Google Scholar 

  • Alm, F., Ericksen, I., and Molin, N., 1961, The effect of vacuum packaging on some sliced processed meat products as judged by organoleptic and bacteriological analysis, Food Technol. 15: 199–203.

    Google Scholar 

  • Anonymous, 1969, An Evaluation of the Salmonella Problem, Report, National Academy of Sciences, Washington, D.C.

    Google Scholar 

  • Arafa, A. S., and Chen, T. C., 1975, Effect of vacuum packaging on microorganisms on cut up chickens and in chicken products, J. Food Sci. 40: 50–53.

    Google Scholar 

  • Ashworth, J., and Spencer, R., 1972, The Perigo effect in pork, J. Food Technol. 1: 111–124.

    Google Scholar 

  • Ayres, J. C., 1951, Some bacteriological aspects of spoilage of self service meats, Iowa State Coll. J. Sci. 26: 31–48.

    Google Scholar 

  • Ayres, J. C., 1955, Microbiological implications in handling, slaughtering and dressing of meat animals, Adv. Food Res. 6: 109–161.

    CAS  Google Scholar 

  • Ayres, J. C., Ogilvy, W. S., and Steward, G. F., 1950, Post mortem changes in stored meats. I. Microorganisms associated with the development of slime on eviscerated cut up poultry, Food Technol. 4: 199–205.

    Google Scholar 

  • Baird-Parker, A. C., Boothroyd, M., and Jones, E., 1970, The effect of water activity on the heat resistance of heat sensitive and heat resistant strains of salmonellae, J. Appl. Bacteriol. 33: 515–522.

    CAS  PubMed  Google Scholar 

  • Bala, K., Marshall, R. T., Stringer, W. C., and Naumann, H. D., 1977, Effect of Pseudomonas fragi on the color of beef, J. Food Sci. 42: 1176–1179.

    CAS  Google Scholar 

  • Barnes, E. M., 1975, The microbiological problems of sampling a poultry carcass, in: Proceedings of the 2nd European Symposium on Poultry Meats, Oosterbeck, The Netherlands.

    Google Scholar 

  • Barnes, E. M., and Impey, C. S., 1968, Psychrophilic spoilage bacteria of poultry, J. Appl. Bacteriol. 31: 97–107.

    CAS  PubMed  Google Scholar 

  • Barnes, E. M., and Shrimpton, D. H., 1968, The effects of processing and marketing procedures on the bacteriological condition and shelf life of eviscerated turkeys, Br. Poult. Sci. 9: 243–251.

    CAS  PubMed  Google Scholar 

  • Barrow, G. I., 1963, The nature of inhibitory action by Staphylococcus aureus Type 71, J. Gen. Microbiol. 32: 255–261.

    CAS  PubMed  Google Scholar 

  • Bartl, V., 1973, Semi-preserved foods: General microbiology and food poisoning, in: The Microbiological Safety of Food (B. C. Hobbs and J. H. B. Christian, eds.), pp. 89–106, Academic Press, London.

    Google Scholar 

  • Bennett, R., Taylor, D. R., and Hurst, A., 1966, D — and L-lactate dehydrogenases in Escherichia coli, Biochim. Biophys. Acta 118: 512–524.

    CAS  PubMed  Google Scholar 

  • Bergdoll, M. S., 1970, Enterotoxins, in: Microbial Toxins (T. C. Montie, S. Kadie, and S. J. Ajl, eds.), Vol. III, pp. 265–326, Academic Press, New York.

    Google Scholar 

  • Board, R. G., 1970, Microbiology of the hen’s egg, Adv. Appl. Microbiol 11: 245–251.

    Google Scholar 

  • Board, R. G., and Fuller, R., 1974, Non-specific antimicrobial defences of the avian egg, embryo and neonate, Biol. Rev. 49: 15–21.

    CAS  PubMed  Google Scholar 

  • Briston, J., 1976, New plastic materials for packaging films, Packag. Rev. 71–74.

    Google Scholar 

  • Brownlie, L. E., 1966, Effects of some environmental factors on psychrophilic microbae-teria, J. Appl. Bacteriol 29: 447–454.

    CAS  PubMed  Google Scholar 

  • Buchanan, R. E., and Gibbons, N. E. (eds.), 1974, Sergey’s Manual of Determinative Bacteriology, Williams and Wilkins, Baltimore.

    Google Scholar 

  • Busta, F. F., 1976, Practical implications of injured microorganisms in food, J. Milk Food Technol 39: 138–145.

    Google Scholar 

  • Cassier, M., and Sebald, M., 1968, Germination lysozyme-dépendante des spores des Clostridium perfringens ATCC 3624 après traitement thermique, Ann. Inst. Pasteur Paris 117: 312–324.

    Google Scholar 

  • Cavett, J. J., 1962, The microbiology of vacuum packed sliced bacon, J. Appl. Bacteriol. 25: 282–289.

    Google Scholar 

  • Cavett, J. J., 1968, The effects of newer forms of packaging on the microbiology and storage life of meats, poultry and fish, in: Progress in Industrial Microbiology (D. J. D. Hockenhull, ed.), pp. 77–123, J. and A. Churchill, London.

    Google Scholar 

  • Clark, D. S., and Lentz, C. P., 1969a, Microbiological studies in poultry processing plants in Canada, Can. Inst. Food Sci. Technol J. 2: 33–36.

    Google Scholar 

  • Clark, D. S., and Lentz, C. P., 1969b, The effect of carbon dioxide on the growth of slime producing bacteria on fresh beef, Can. Inst. Food Sci. Technol. J. 2: 72–75.

    CAS  Google Scholar 

  • Collins-Thompson, D. L., Witter, L. D., and Ordal, Z. J., 1970, Carbon dioxide fixation and synthesis of aspartate by Microbacterium thermosphactum, Biochem. Biophys. Res. Commun. 40: 909–913.

    CAS  PubMed  Google Scholar 

  • Collins-Thompson, D. L., Sørhaug, T., Witter, L. D., and Ordal, Z. J., 1972, Taxonomic consideration of Microbacterium lacticum, Microbacterium flavum and Microbacterium thermosphactum, Int. J. Syst. Bacteriol 22: 65–72.

    Google Scholar 

  • Collins-Thompson, D. L., Aris, B., and Hurst, A., 1973, Growth and enterotoxin B synthesis by Staphylococcus aureus S6 in associative growth with Pseudomonas aeruginosa, Can. J.Microbiol. 19: 1197–1201.

    CAS  PubMed  Google Scholar 

  • Colwell, R. R., 1962, The bacterial flora of Puget Sound fish, J. Appl. Bacteriol 25: 147–158.

    Google Scholar 

  • Cords, B. R., McKay, L. L., and Guerry, P., 1974, Extrachromosomal elements in the group of streptococci, J. Bacteriol 117: 1149–1152.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Corry, J. E., 1976, Sugar and polyol permeability of Salmonella and osmophilic yeast cell membranes measured by turbidimetry, and its relation to heat resistance, J. Appl Bacteriol. 40: 277–284.

    CAS  PubMed  Google Scholar 

  • Coulthard, C. E., Michaelis, R., Short, W. F., Sykes, G., Skrimshire, G. E. H., Standfast, A. F. B., Birkinshaw, J. H., and Raistrick, H., 1945, Notatin: An anti-bacterial glucose-aerodehydrogenase from Penicillium notatum Westling and Penicillum resticulosum sp. nov., Biochem. J. 39: 24–36.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Cramer, J. A., and Prestegard, J. H., 1977, NMR studies of pH-induced transport of car-boxylic acids across phospholipid vesicle membranes, Biochem. Biophys. Res. Commun. 75: 205–301.

    Google Scholar 

  • Dainty, R. H., Shaw, B. G., deBoer, K. A., and Sheps, E. S. J., 1975, Protein changes caused by bacterial growth on beef, J. Appl. Bacteriol 39: 73–81.

    CAS  PubMed  Google Scholar 

  • D’Aoust, J. Y., Aris, B. J., Thisdele, P., Durante, A., Brisson, N., Dragou, D., Lachapelle, G., Johnston, M. and Laidley, R., 1975, Salmonella eastbourne outbreak associated with chocolate, Can. Inst. Food Sci. Technol. J. 8: 181–184.

    Google Scholar 

  • Davis, J. G., 1975, The microbiology of yoghurt, in: Lactic Acid Bacteria in Beverages and Food (J. G. Carr, C. V. Cutting, and G. C. Whiting, eds.), pp. 254–263, Academic Press, London.

    Google Scholar 

  • Defigueiredo, M. P., and Splittstoesser, D. F., 1976, Food Microbiology: Public Health and Spoilage Aspects, Avi Publishing Co., Westport, Connecticut.

    Google Scholar 

  • Deibel, R. H., Niven, C. F., and Wilson, D. D., 1961, Microbiology of meat curing. III. Some microbiological and related technological aspects in the manufacture of fermented sausages, Appl. Microbiol. 9: 156–161.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Dolman, C. E., 1964, Botulism as a world health problem, in: Botulism (K. H. Lewis and K. Cassei, eds.), p. 5, U.S. Department of Health, Education, and Welfare, Public Health Service, Cincinnati, Ohio.

    Google Scholar 

  • Dornbusch, K., and Hallander, H. D., 1973, Transduction of penicillinase production and methicillin resistance to enterotoxin B production in strains of Staphylococcus aureus, J. Gen. Microbiol 76: 1–11.

    CAS  PubMed  Google Scholar 

  • Dowdell, M. J., and Board, R. G., 1968, A microbiological survey of British fresh sausage, J. Appl Bacteriol 31: 378–396.

    CAS  PubMed  Google Scholar 

  • Eddy, B. P., and Kitchell, A. G., 1959, Cold tolerant fermentative gram-negative organism from meat and other sources, J. Appl. Bacteriol 22: 57–61.

    Google Scholar 

  • Elliot, R. P., and Michener, D. H., 1965, Factors Affecting the Growth of Psychrophilic Micro-organisms in Foods. A Review, Technical Bulletin No. 1320, Agricultural Research Service, U.S.D.A.

    Google Scholar 

  • Empey, W. A., and Scott, W. J., 1939, Investigations on chilled beef. I. Microbial contamination acquired in the meatworks, Aust. Commonw. Counc. Sci. Ind. Res. Bull 126: 1–71.

    Google Scholar 

  • Felton, E. A., Evans, J. B., and Niven, C. F., Jr., 1953, Production of catalase by pediococci, J. Bacteriol 65: 481–482.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Frazier, W. C., 1968, Food Microbiology, McGraw-Hill, New York.

    Google Scholar 

  • Gale, E. F., 1962, The development of a good round character, J. Appl Bacteriol. 25: 309–323.

    Google Scholar 

  • Gardener, G. A., and Carson, A. W., 1967, Relationship between carbon dioxide production and growth of pure strains of bacteria on porcine muscle, J. Appl Bacteriol 30: 500–510.

    Google Scholar 

  • Genigeorgis, C. A., 1976, Quality control of fermented meats, J. Am. Vet. Med. Assoc. 169: 1220–1228.

    CAS  PubMed  Google Scholar 

  • Ghuysen, J. M., 1968, Use of bacteriolytic enzymes in determining of wall structure and their role in cell metabolism, Bacteriol Rev. 32: 425–464.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Gibbs, B. M., and Hurst, A., 1964, Limitations of nisin as a preservative in non-dairy foods, in: Microbial Inhibitors in Food (N. Molin, ed.), pp. 151–165, Almqvist and Wiksell, Stockholm.

    Google Scholar 

  • Gill, C. O., and Penney, N., 1977. Penetration of bacteria into meat, Appl. Environ. Microbiol. 33: 1284–1286.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Gill, C. O., and Suisted, J. R., 1978, The effects of temperature and growth rate on the proportion of unsaturated fatty acid in bacterial lipids, J. Gen. Microbiol 104: 31–36.

    CAS  PubMed  Google Scholar 

  • Gill, C. O., Penney, N., and Nottingham, P. M., 1976, Effect of delayed evisceration on the microbial quality of meat, Appl Environ. Microbiol. 31: 456–468.

    Google Scholar 

  • Gillespie, N. C., and Macrae, I. C., 1975, The bacterial flora of some Queensland fish and its ability to cause spoilage, J. Appl. Bacteriol. 39: 91–100.

    CAS  PubMed  Google Scholar 

  • Gilliland, S. E., and Speck, M. L., 1975, Inhibition of psychrotrophic bacteria by lactobacilli and pediococci in non-fermented refrigerated foods, J. Food Sci. 40: 903–905.

    Google Scholar 

  • Goepfert, J. M., and Kim, H. U., 1975, Behaviour of selected food-borne pathogens in raw ground beef, J. Milk Food Technol 38: 449–452.

    Google Scholar 

  • Goepfert, J. M., Iskander, I. K., and Amundson, C. H., 1970, Relation of heat resistance of salmonellae to water activity of the environment, Appl Microbiol 19: 429–433.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Goepfert, J. M., Spiro, W. M., and Kim, H. U., 1972, Bacillus cereus: Food poisoning organism. A review, J. Milk Food Technol 35: 213–227.

    CAS  Google Scholar 

  • Gould, G. W., 1969, Germination, in: The Bacterial Spore (G. W. Gould and A. Hurst, eds.), pp. 397–444, Academic Press, London.

    Google Scholar 

  • Gunderson, M. F., McFadden, H. W., and Kyle, T. S., 1954, The Bacteriology of Commercial Poultry Processing, Burgess Publishing Co., Minneapolis, Minnesota.

    Google Scholar 

  • Haines, R. B., 1938, Observations on the bacterial flora of the hen’s egg, with a description of new species of Proteus and Pseudomonas causing rots in eggs, J. Hyg. 38: 338–341.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Haines, W. C., and Harmon, L. G., 1973, Effect of selected lactic acid bacteria on growth of Staphylococcus aureus and production of enterotoxins, Appl. Microbiol 25: 436–441.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Harrison, J. M., and Lee, J. S., 1969, Microbial evaluation of Pacific shrimp processing, Appl. Microbiol 18: 188–192.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Harry, E. G., 1963, The relationship between egg spoilage and the environment of the egg when laid, Br. Poult. Sci. 4: 91–94.

    Google Scholar 

  • Hauge, S., 1955, Food poisoning caused by aerobic sporeforming bacilli, J. Appl Bacteriol 18: 591–595.

    Google Scholar 

  • Hauschild, A. H. W., 1974, Food poisoning by Clostridium perfringens, in: Anaerobic Bacteria: Role in Disease (A. Balows, R. M. DeHaan, V. R. Dowell, and L. B. Guze, eds.), pp. 149–155, C. C. Thomas, Springfield, Illinois.

    Google Scholar 

  • Hirsch, A., 1952, The evolution of the lactic streptococci, J. Dairy Res. 19: 290–293.

    Google Scholar 

  • Hirsch, A., McQintock, M., and Mocquot, G., 1952, Observations on the influence of inhibitory substances produced by the lactobacilli of Gruyère cheese on the development of anaerobic spore-formers, J. Dairy Res. 19: 179–186.

    CAS  Google Scholar 

  • Hobbs, G., 1976, Clostridium botulinum and its importance in fishery products, Adv. Food Res. 22: 135–185.

    CAS  PubMed  Google Scholar 

  • Hsu, C. Y., and Wiseman, G. M., 1971, Purification of epidermidins, new antibiotics from staphylococci, Can. J. Microbiol. 17: 1223–1226.

    CAS  PubMed  Google Scholar 

  • Hurst, A., 1973, Microbial antagonism in foods, Can. Inst. Food Sci. Technol J. 6:80–90.

    Google Scholar 

  • Hurst, A., 1977, Bacterial injury: A review, Can. J. Microbiol. 23: 935–944.

    CAS  PubMed  Google Scholar 

  • Hurst, A., 1978, Nisin: Its preservative effect and function in the growth-cycle of the producer organism, in: The Streptococci (F. A. Skinner and J. Quesnell, eds.), pp. 297–314, Academic Press, London.

    Google Scholar 

  • Hurst, A., and Kruse, H., 1972, Effect of secondary metabolites on the organisms producing them: Effect of nisin on Streptococcus lactis and enterotoxin B on Staphylococcus aureus, Antimicrob. Agents Chemother. 1: 277–279.

    CAS  Google Scholar 

  • Hurst, A., Hughes, A., and Collins-Thompson, D. L., 1974, Effect of sublethal heating on Staphylococcus aureus at different physiological ages, Can. J. Microbiol 20: 765–768.

    CAS  PubMed  Google Scholar 

  • Hurst, A., Hendry, G. S., Hughes, A., and Paley, B., 1976, Enumeration of sublethally heated staphylococci in some dried foods, Can. J. Microbiol. 22: 677–683.

    CAS  PubMed  Google Scholar 

  • Iandolo, J. J., Clark, C. W., Blum, L., and Ordal, Z. J., 1965, Repression of Staphylococcus aureus in associative culture, Appl. Microbiol. 13: 646–649.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Ingram, M., 1962, Microbiological principles in prepacking meats, J. Appl. Bacteriol. 25: 259–281.

    Google Scholar 

  • Ingram, M., 1969, Sporeformers as food spoilage organisms, in: The Bacterial Spore (G. W. Gould and A. Hurst, eds.), pp. 549–610, Academic Press, London.

    Google Scholar 

  • Ingram, M., 1975, The lactic acid bacteria-a broad view, in: Lactic Acid Bacteria in Beverages and Food (J. G. Carr, C. V. Cutting, and G. C. Whiting, eds.), pp. 1–13, Academic Press, London.

    Google Scholar 

  • Ingram, M., and Dainty, R. H., 1971, Changes caused by microbes in spoilage of meats, J. Appl. Bacteriol 34: 21–39.

    CAS  PubMed  Google Scholar 

  • Ingram, M., and Mackey, B. M., 1976, Inactivation by cold, in: Inhibition and Inactivation of Vegetative Microbes (F. A. Skinner and W. B. Hugo, eds.), pp. 111–151, Academic Press, London.

    Google Scholar 

  • Ingram, M., and Roberts, T. A., 1976, The microbiology of red meat carcass and the slaughter house, R. Soc. Health J. 96: 270–276.

    CAS  PubMed  Google Scholar 

  • Ingram, M., Ottaway, F. J. H., and Coppock, J. B. M., 1956, The preservative action of acid substances in food, Chem. Ind. (London) Part 2, pp. 1154–1162.

    Google Scholar 

  • Ivanovics, G., 1962, Bacteriocins and bacteriocin-like substances, Bacteriol. Rev. 26: 108–118.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Johannsen, A., 1965, Clostridium botulinum type E in foods and the environment generally, J. Appl. Bacteriol. 28: 90–94.

    Google Scholar 

  • Kao, C. T., and Frazier, W. C., 1966, Effect of lactic acid bacteria on growth of Staphylococcus aureus, Appl. Microbiol. 14: 251–255.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Kato, N., and Shibasaki, I., 1975, Comparison of antimicrobial activities of free fatty acids and their esters, J. Ferment. Technol 53: 793–801.

    CAS  Google Scholar 

  • Katz, E., and Demain, A. L., 1977, The peptide antibiotics of Bacillus: Chemistry, biogenesis and possible functions, Bacteriol. Rev. 41: 449–474.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Kempton, A. G., and Bobier, S. R., 1970, Bacterial growth in refrigerated vacuum packed luncheon meats, Can. J. Microbiol. 16: 287–297.

    CAS  PubMed  Google Scholar 

  • Kim, H. U., and Goepfert, J. M., 1971, Occurrence of Bacillus cereus in selected dry food products, J. Milk Food Techol. 34: 12–15.

    Google Scholar 

  • Kitchell, A. G., 1962, Micrococci and coagulase negative staphylococci in cured meats and meat products, J. Appl. Bacteriol. 25: 416–431.

    Google Scholar 

  • Kitchell, A. G., and Ingram, M., 1956, A comparison of bacterial growth on fresh and on frozen meat after thawing, Ann. Inst. Pasteur Lille 8: 121–131.

    CAS  PubMed  Google Scholar 

  • Kitchell, A. G., and Shaw, B. G., 1975, Lactic acid bacteria in fresh and cured meat, in: Lactic Acid Bacteria in Berverages and Food (J. G. Carr, C. V. Cutting, and G. C. Whiting, eds.), pp. 209–220, Academic Press, London.

    Google Scholar 

  • Kosikowski, F., 1977, Cheese and Fermented Milk Foods, Edwards Brothers, Ann Arbor, Michigan.

    Google Scholar 

  • Labbe, R. G., and Ducan, C. L., 1970, Growth from spores of Clostridium perfringens in the presence of sodium nitrite, Appl. Microbiol. 19: 353–359.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Law, B. A., and Sharpe, M. E., 1975, Lactic acid bacteria and cheese flavour, in: Lactic Acid Bacteria in Beverages and Food (J. G. Carr, C. V. Cutting, and G. C. Whiting, eds), pp. 233–244, Academic Press, London.

    Google Scholar 

  • Laycock, R. A., and Loring, D. H., 1972, Distribution of Clostridium botulinum type E in the Gulf of St. Lawrence in relation to the physical environment, Can. J. Microbiol. 18: 763–773.

    CAS  PubMed  Google Scholar 

  • Laycock, R. A., and Regier, L. W., 1970, Pseudomonads and Actinobacter in the spoilage of irradiated haddock of different preirradiation quality, Appl Microbiol. 20: 333–341.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Lee, A. C., and Goepfert, J. M., 1975, Influence of selected solutes on thermally induced death and injury of Salmonella typhimurium, J. Milk Food Technol. 38: 195–200.

    Google Scholar 

  • Lee, C. N., and Foster, E. M., 1965, Effect of vacuum packaging on powth of Clostridium botulinum and Staphylococcus aureus in cured meats, Appl. Microbiol. 13: 1023–1025.

    Google Scholar 

  • Lee, W. H., 1977, An assessment of Yersinia enterocolitica and its presence in foods, J. Food Prot. 40: 486–489.

    Google Scholar 

  • Lee, W. H., Staples, C. L., and Olson, J. C., Jr., 1975, Staphylococcus aureus growth and survival in macaroni dough and the persistence of enterotoxins in the dried products, J. Food Sci. 40: 119–120.

    CAS  Google Scholar 

  • Leistner, L., and Rödel, W., 1976a, The stability of intermediate moisture foods with respect to micro-organisms, in: Intermediate Moisture Foods (R. Davies, G. G. Birch, and K. J. Parker, eds.), pp. 120–134, Applied Science Publishers, London.

    Google Scholar 

  • Leistner, L., and Rödel, W., 1976b, Inhibition of micro-organisms in food by water activity, in: Inhibition and Inactivation of Vegetative Microbes (F. A. Skinner and W. B. Hugo, eds.), pp. 219–237, Academic Press, London.

    Google Scholar 

  • Lerke, P., Adams, R., and Farber, L., 1963, Bacteriology of spoilage offish muscle. I. Sterne press juice as a suitable experimental medium, Appl. Microbiol 11: 458–462.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Lerke, P., Adams, R., and Farber, L., 1965, Bacteriology of spoilage of fish muscle. III. Characteristics of spoilers, Appl. Microbiol. 13: 625–630.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Lifshitz, A. R., Baker, C., and Naylor, H. B., 1964, The relative importance of chicken egg exterior structures in resisting bacterial penetration, J. Food Sci. 29: 94–99.

    Google Scholar 

  • Lifshitz, A. R., Baker, C., and Naylor, H. B., 1965, The exterior structures of the egg as nutrients for bacteria, J. Food Sci. 30: 516–519.

    Google Scholar 

  • MacLeod, R. A., and Calcott, P. H., 1976, Cold shock and freezing damage to microbes, Symp. Soc. Gen. Microbiol. 26: 81–109.

    CAS  Google Scholar 

  • Marples, M. J., 1965, The Ecology of the Human Skin, C. C. Thomas, Springfield, Illinois.

    Google Scholar 

  • Mattick, A. T. R., and Hirsch, A., 1944, Sour milk and tuberculosis, Lancet 1: 417.

    Google Scholar 

  • McCoy, D. W., and Faber, J. E., 1966, Influence of food microorganisms on staphylococcal growth and enterotoxin production, Appl. Microbiol. 14: 372–377.

    CAS  PubMed Central  PubMed  Google Scholar 

  • McLean, R. A., and Sulzbacher, W. L., 1953, Microbacterium thermosphactum spec, nov: A non heat resistant bacterium from fresh pork sausage, J. Bacteriol. 65: 428–433.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Meers, J. L., 1973. Growth of bacteria in mixed culture, CRC Crit. Rev. Microbiol. 2: 139–184.

    CAS  Google Scholar 

  • Meyer, K. F., 1956, The status of botulism as a world health problem, Bull. W. H.O. 15: 281.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Miller, A., Scanlan, R. A., Lee, J. S., and Libbey, L. M., 1973, Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi, Appl. Microbiol. 25: 952–955.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Mocquot, G., 1971, Occurrence and role of microorganisms in cheese, in: International Symposium on Conversion and Manufacture on Foodstuffs, Kyoto, Japan, pp. 191–197.

    Google Scholar 

  • Morse, S. A., and Mah, R. A., 1973, Regulation of staphylococcal enterotoxin B: Effect of anaerobic shock, Appl. Microbiol. 25: 553–557.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Mossel, D. A. A., 1971, Physiological and metabolic attributes of microbial groups associated with foods, J. Appl. Bacteriol. 34: 95–118.

    CAS  PubMed  Google Scholar 

  • Mossel, D. A. A., and Ingram, M., 1955, The physiology of the microbial spoilage of foods, J. Appl. Bacteriol. 18: 232–268.

    CAS  Google Scholar 

  • Nagel, C., and Simpson, K., 1960, Microorganisms associated with spoilage of refrigerated poultry, Food Technol. 14: 21–23.

    Google Scholar 

  • Nickerson, J. N., and Sinskey, A. J., 1974, Microbiology of Foods and Food Processing, p. 74, American Elsevier, New York.

    Google Scholar 

  • Niinvaara, F. P., 1955, Über den Einfluss von Bakterienkulturen auf die Reifung und umro-tung der Rohwurst, Acta Agric. Fenn. 84: 1–128.

    Google Scholar 

  • Niinivaara, F. P., and Pohja, M. S., 1957, Erfahrungen bei der Herstellung von Rohwurst mit Bakterienkulturen, Fleischwirtschaft 9: 789–790.

    Google Scholar 

  • Niskanen, A., and Nurmi, E., 1976, Effect of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage, Appl. Environ. Microbiol. 31: 11–20.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Oberhofer, T. R., and Frazier, W. C., 1961, Competition of Staphylococcus aureus with other organisms, J. Milk Food Technol. 24: 172–175.

    Google Scholar 

  • Oblinger, J. L., and Kraft, A. A., 1970, Inhibitory effects of Pseudomonas on selected Salmonella and bacteria isolated from poultry, J. Food Sci. 35: 30–33.

    Google Scholar 

  • Oblinger, J. L., and Kraft, A. A., 1973, Oxidation and reduction potential and growth of Salmonella and Pseudomonas flourescens, J. Food Sci. 38: 1108–1112.

    Google Scholar 

  • Orla-Jensen, A., 1919, The Lactic Acid Bacteria, Andr. Fred. Host and Son, Copenhagen.

    Google Scholar 

  • Panes, J. J., and Thomas, S. B., 1968, Psychrotrophic coli-aerogenes bacteria in refrigerated milk: A review, J. Appl Bacteriol. 31: 420–425.

    CAS  PubMed  Google Scholar 

  • Patterson, J. T., 1972, Microbiological sampling of poultry carcasses, J. Appl Bacteriol. 35: 569–575.

    CAS  PubMed  Google Scholar 

  • Patterson, J. T., and Gibbs, P. A., 1977, Incidence and spoilage potential of isolates from vacuum-packaged meat of high pH value, J. Appl Bacteriol 43: 25–38.

    Google Scholar 

  • Pederson, C. S., and Ward, L., 1949, The effect of salt upon the bacteriological and chemical changes in fermenting cucumbers. Tech. Bull N. Y.S. (Geneva) Agric. Exp. Sta. 288: 1–29.

    Google Scholar 

  • Pelroy, G. A., Seman, J. P., Jr., and Eklund, M. W., 1967, Changes in the microflora of irradiated petrale sole (Eopsetta fordani) fillets stored aerobically at 0.5°C, Appl Microbiol 15: 92–96.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Pierson, M. D., Collins-Thompson, D. L., and Ordal, Z. J., 1970, Microbiological, sensory and pigment changes of aerobically and anaerobically packaged beef, Food Technol 24: 129–133.

    Google Scholar 

  • Pivnick, H., and Barnett, H., 1965, Effect of salt and temperature on toxigenesis by Clostridium botulinum in perishable cooked meats vacuum packed in air-impermeable plastic pouches, Food Technol 19: 1164–1167.

    CAS  Google Scholar 

  • Pivnick, H., and Chang, P. C., 1973, Perigo effect in pork, in: Proceedings of the International Symposium on Nitrite in Meat Products (B. Krol and B. J. Tinbergen, eds.), pp. 111–116, Pudoc, Wageningen, The Netherlands.

    Google Scholar 

  • Rayman, M. K., Park, C. E., Philpott, J., and Todd, E. D., 1975, Reassessment of the coagulase and thermostable nuclease tests as a means of identifying Staphylococcus aureus, Appl. Microbiol. 29: 451–454.

    CAS  Google Scholar 

  • Reddy, M. S., Vedamuthu, E. R., Washam, C. J., and Reinbold, G. W., 1971, Associative growth relationships in two strain mixtures of Steptococcus lactis and Streptococcus cremoris, J. Milk Food Technol. 34: 236–240.

    Google Scholar 

  • Reddy, S. G., Henrickson, R. L., and Olson, H. C., 1970, The influence of lactic cultures on ground beef quality, J. Food Sci. 35: 787–791.

    Google Scholar 

  • Reiter, B., 1976, Bacterial inhibitors in milk, in: Inhibition and Inactivation of Vegetative Microbes (F. A. Skinner and W. B. Hugo, eds.), pp. 31–60, Academic Press, London.

    Google Scholar 

  • Reuter, G., 1971, Laktobazillen und eng verwandte Mikroorganismen in Fleisch and Fleischwaren, Fleischwirtschaft 51: 1237–1242.

    Google Scholar 

  • Reuter, G., 1975, Classification problems, ecology and some biochemical activities of lacto-bacilli of meat products, in: Lactic Acid Bacteria in Beverages and Food (J. G. Carr, C. V. Cutting, and G. C. Whiting, eds.), pp. 221–229, Academic Press, London.

    Google Scholar 

  • Riemann, H., 1973, Botulinum food poisoning, Can. Inst. Food Sci. Technol. J. 6: 111–125.

    Google Scholar 

  • Roberts, T. A., 1970, Recovering spores damaged by heat, ionizing radiations or ethylene oxide, J. Appl Bacteriol. 33: 74–94.

    CAS  PubMed  Google Scholar 

  • Roberts, T. A., and Ingram, M., 1966, The effect of sodium chloride, potassium nitrate and sodium nitrite on the recovery of heated bacterial spores, J. Food Technol. 1: 147–163.

    Google Scholar 

  • Rose, A. H., 1962, Temperature relationships among microorganisms, Wallerstein Lab. Commun. 25(86):5–18.

    Google Scholar 

  • Roth, L. A., and Clarke, D. S., 1975, Effect of lactobacilli and carbon dioxide on the growth of Microbacterium thermosphactum on fresh beef, Can. J. Microbiol. 21: 629–632.

    CAS  PubMed  Google Scholar 

  • Sanders, D. H., 1969, Fluorescent dye tracing of water-entry and retention in chilling of broiler chicken carcasses, Poult. Sci. 48: 2032–2037.

    Google Scholar 

  • Schiemann, D. A., 1976, Occurrence of Klebsiella pneumoniae in dairy products, J. Milk Food Technol 39: 467–469.

    Google Scholar 

  • Sebald, M., and Ionesco, H., 1972, Germination 1z-dépendante des spores de Clostridium botulinum type E, C. R. Acad. Sci. 275D: 2175–2177.

    Google Scholar 

  • Sen, N. P., 1974, Nitrosamines, in: Toxic Constituents of Animal Foodstuffs (I. E. Liener, ed.), pp. 131–158, Academic Press, New York.

    Google Scholar 

  • Senhaji, A. F., 1977, The protective effect of fat on the heat resistance of bacteria (II), J. Food Technol. 12: 217–230.

    Google Scholar 

  • Shalita, Z., Hartman, I., and Sarid, S., 1977, Isolation and characterization of a plasmid involved with enterotoxin B production in Staphyloccus aureus, J. Bacterol 129: 317–325.

    CAS  Google Scholar 

  • Shaw, B. G., and Shewan, J. M., 1968, Psychrophilic spoilage bacteria in fish, J. Appl. Bacteriol 31: 89–92.

    CAS  PubMed  Google Scholar 

  • Shelef, L. A., 1977, Effect of glucose on the bacterial spoilage of beef, J. Food Sci. 42: 1172–1175.

    CAS  Google Scholar 

  • Shewan, J. M., 1961, The microbiology of sea water fish, in: Fish as Food (G. Borstrom, ed.), pp. 487–560, Academic Press, London.

    Google Scholar 

  • Shewan, J. M., 1962, The bacteriology of fish and spoiling fish and some related chemical changes, Recent Adv. Food Sci. 1: 167–193.

    CAS  Google Scholar 

  • Shewan, J. M., 1971, The microbiology of fish and fishery products-a progress report, J. Appl. Bacteriol. 34: 299–315.

    CAS  PubMed  Google Scholar 

  • Shewan, J. M., and Hobbs, G., 1967, The bacteriology of fish spoilage and preservation, Prog. Ind. Microbiol. 6: 171–179.

    Google Scholar 

  • Shewan, J. M., and Jones, N. R., 1957, Chemical changes occurring in cod muscle during chill storage and their possible use as objective indices of quality, J. Sci. Food Agrie. 8: 491–498.

    CAS  Google Scholar 

  • Snow, J. E., and Beard, P. J., 1939, Studies on the bacterial flora of North Pacific salmon, Food Res. 4: 563–585.

    CAS  Google Scholar 

  • Stamer, J. R., 1975, Recent developments in the fermentation of sauerkraut, in: Lactic Acid Bacteria in Beverages and Food (J. G. Carr, C. V. Cutting, and G. C. Whiting, eds.), pp. 267–280, Academic Press, London.

    Google Scholar 

  • Strange, R. E., and Shon, M., 1964, Effects of thermal stress on viability and ribonucleic acid of Aerobacter aerogenes in aqeuous suspensions, J. Gen. Microbiol. 34: 99–114.

    CAS  PubMed  Google Scholar 

  • Strasters, K. C., and Winkler, K. C., 1963, Carbohydrate metabolism of Staphylococcus aureus, J. Gen. Microbiol. 33: 213–229.

    CAS  PubMed  Google Scholar 

  • Su, T. L., 1948, Micrococcin. An antibacterial substance formed by a strain of micrococcus, Br. J. Exp. Pathol. 29: 473–481.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Sugiyama, H., and Yang, K. H., 1975, Growth potential of Clostridium botulinum in fresh mushrooms packaged in semi-permeable plastic film, Appl. Microbiol. 30: 964–969.

    CAS  Google Scholar 

  • Sunderland, J. P., Gibbs, P. A., Patterson, J. T., and Murrey, J. G., 1976, Biochemical changes in vacuum packaged beef occurring during storage at 0.2°C, J. Food Technol. 11: 171–180.

    Google Scholar 

  • Sunderland, J. P., Patterson, J. T., Gibbs, P. A., and Murrey, J. G., 1977, The effect of several gaseous environments on the multiplication of organisms isolated from vacuum-packaged beef, J. Food Technol. 12: 249–256.

    Google Scholar 

  • Surkiewicz, B. F., Johnston, R. W., Moran, A. B., and Krumm, G. W., 1969, A bacteriological survey of chicken eviscerating plants, Food Technol. 23: 80–85.

    Google Scholar 

  • Surkiewicz, B. F., Harris, M. E., Elliot, R. P., Macaluso, J. F., and Strand, M. M., 1975, Bacteriological survey of raw beef patties produced at establishments under federal inspection, Appl. Microbiol 29: 331–334.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Tadd, A. D., and Hurst, A., 1961, The effect of feeding colicinogenic Escherichia coli on the intestinal E. coli of early weaned pigs, J. Appl. Bacteriol. 24: 222–228.

    Google Scholar 

  • Thimann, K. V., 1963, The Life of the Bacteria, Macmillan, New York.

    Google Scholar 

  • Troller, J. A., and Christian, J. H. B., 1978, Water Activity and Food, Academic Press, London.

    Google Scholar 

  • Troller, J. A., and Frazier, W. C., 1963, Repression of Staphylococcus aureus by food bacteria. II. Causes of inhibition, Appl. Microbiol. 11: 163–165.

    CAS  PubMed Central  PubMed  Google Scholar 

  • van Schothorst, M., 1976, Resuscitation of injured bacteria in foods, in: Inhibition and Inactivation of Vegetative Microbes (F. A. Skinner and W. B. Hugo, eds.), pp. 317–328, Academic Press, London.

    Google Scholar 

  • Vanderzant, C., Mroz, E., and Nickelson, J. N., 1970, Microbial flora of Gulf of Mexico and pond shrimp, J. Milk Food Technol. 33: 346–350.

    Google Scholar 

  • Vasconcelos, G. J., and Lee, J. S., 1972, Microbial flora of Pacific oysters (Crassostrea gigas) subject to ultraviolet-irradiated seawater, Appl. Microbiol. 23: 11–16.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Vincent, J. G., Veomett, R. C., and Riley, R. F., 1959, Antibacterial activity associated with Lactobacillus acidophilus, J. Bacteriol. 78: 477–484.

    CAS  PubMed Central  PubMed  Google Scholar 

  • Walsh, D. E., and Funke, B. R., 1975, The influence of spaghetti extruding, drying and storage on survival of Staphylococcus aureus, J. Food Sci. 40: 714–716.

    Google Scholar 

  • Watson, D. W., 1939, Studies of fish spoilage. V. The role of trimethylamine oxide in the respiration of Achromobacter, J. Fish. Res. Board Can. 4: 267–280.

    CAS  Google Scholar 

  • Weidemann, J. R., 1965, A note on the microflora of beef stored in nitrogen at 0°C, J. Appl. Bacteriol. 28: 365–367.

    CAS  PubMed  Google Scholar 

  • Wheater, D. M., Hirsch, A., and Mattick, A. T. R., 1952, Possible identity of “Laetobacillin” with hydrogen peroxide produced by lactobacilli, Nature (London) 170: 623–624.

    CAS  Google Scholar 

  • Whiteside, T. L., and Corpe, W. A., 1969, Extracellular enzymes produced by a Pseudomonas sp. and their effect on cell envelopes of Chromobacterium violaceum, Can. J. Microbiol. 15: 81–92.

    CAS  PubMed  Google Scholar 

  • Whittenbury, R., 1978, Biochemical characteristics of Streptococcus spp.: 1) Aerobic properties; 2) are Pediococci and Aerococci Streptococci? in: The Streptococci (F. A. Skinner and J. Quesnel, eds.), pp. 51–69, Academic Press, London.

    Google Scholar 

  • Williams, J. E., Dillard, L. H., and Hall, G. O., 1968, Penetration patterns of Salmonella typhimurium through the outer structures of chicken eggs, Avian Dis. 12: 445–466.

    CAS  PubMed  Google Scholar 

  • Witter, L. D., 1961, Psychrophilic bacteria, A review, J. Dairy Sci. 44: 983–1015.

    Google Scholar 

  • Wood, B. J., Cardemas, O. S., Yong, F. M., and McNulty, D. W., 1975, Lactobacilli in production of soy sauce, sour-dough bread and Parisian Barm, in: Lactic Acid Bacteria in Beverages and Food (J. G. Carr, C. V. Cutting, and G. C. Whiting, eds.), pp. 325–335, Academic Press, London.

    Google Scholar 

  • Zaika, L. L., Zell, T. E., Palumbo, S. A., and Smith, J. L., 1978, Effect of spices and salt on fermentation of Lebanon bologna-type sausage, J. Food Sci. 43: 186–189.

    CAS  Google Scholar 

  • Zyskind, J. W., Pattee, P. A., and Lache, M., 1965, Staphylolytic substance from a species of Pseudomonas, Science 147: 1458–1459.

    CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Bureau of Microbial Hazards, Health Protection Branch, Ottawa, K1A 0L2, Canada

    A. Hurst & D. L. Collins-Thompson

Authors
  1. A. Hurst
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. D. L. Collins-Thompson
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Cornell University, Ithaca, New York, USA

    M. Alexander

Rights and permissions

Reprints and permissions

Copyright information

© 1979 Plenum Press, New York

About this chapter

Cite this chapter

Hurst, A., Collins-Thompson, D.L. (1979). Food as a Bacterial Habitat. In: Alexander, M. (eds) Advances in Microbial Ecology. Advances in Microbial Ecology, vol 3. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-8279-3_3

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-8279-3_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-8281-6

  • Online ISBN: 978-1-4615-8279-3

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation