Modern Food Microbiology

Sixth Edition

James M. Jay
Professor Emeritus
Wayne State University
Detroit, Michigan
Adjunct Professor
University of Nevada Las Vegas
Las Vegas, Nevada

AN ASPEN PUBLICATION
Aspen Publishers, Inc.
Gaithersburg, Maryland
2000

The author has made every effort to ensure the accuracy of the information herein. However, appropriate information
sources should be consulted. The author, editors, and the publisher cannot be held responsible for any typographical or
other errors found in this book.

Library of Congress Cataloging-in-Publication Data

Jay, James M. (James Monroe), 1927

Modern food microbiology / James M. Jay.6th ed.
p. cm. (Aspen food science text series)
Includes bibliographical references and index.
ISBN 0-8342-1671-X
1. FoodMicrobiology. I. Title. II. Series.
QR115.J3 2000
664'001'579dc21
99-054735

Copyright O 2000 by Aspen Publishers, Inc.

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Library of Congress Catalog Card Number: 99-054735
ISBN: 0-8342-1671-X

Printed in the United States of America

2 3 4 5

Preface

The sixth edition of Modern Food Microbiology, like the previous edition, focuses on the
general biology of the microorganisms that are
found in foods. Thus, the contents are suitable
for its use in a second or subsequent course in a
microbiology curriculum, or as a primary food
microbiology course in a food science or food
technology curriculum. Although organic chemistry is a desirable prerequisite, it is not necessary for one to get a good grasp of the topics
covered.
When used as a microbiology text, the following sequence has been found to be suitable.
A synopsis of the information in Chapter 1 will
provide students with a sense of the historical
developments that have shaped this discipline
and how it continues to evolve. Memorization
of the many dates and events is not recommended
since much of this information is presented again
in the respective chapters. The material in Chapter 2 is designed to provide a brief background
on microorganisms in nature with emphasis on
those that are important in foods. This material
can be combined with the intrinsic and extrinsic
parameters of growth in Chapter 3 as they exist
in food products and as they affect the common
foodborne organisms. Chapters 4 to 9 deal with
specific food products and they may be covered
to the extent desired with appropriate reviews of
the relevant topics in Chapter 3. Chapters 10 to
12 cover methods for culturing and identifying

foodborne organisms and/or their products, and

these topics may be dealt with in this sequence
or just before foodborne pathogens. The food
preservation methods in Chapters 13 to 19 include information that goes beyond the usual
scope of a second course. Chapters 14 and 19
are new to the sixth edition. Chapter 14 consolidates information from the previous edition that
was scattered throughout several chapters, and
it contains much new information on modified
atmosphere packaging. Chapter 19 covers high
pressure and pulsed electric field processing of
foods, and it contains two sections taken from
the chapter on high temperature processing in
the previous edition.
Chapters 20 and 21 deal with food sanitation,
indicator organisms, and the HACCP system, and
coverage of these topics is suggested before dealing with the pathogens. Chapters 22 to 31 deal
with the known (and some suspected) foodborne
pathogens including their biology and methods
of control. Chapter 22 is also new to this edition and it is intended to provide an overview of
the chapters that follow. The material in this chapter that deals with mechanisms of pathogenesis
is probably best dealt with when the specific
pathogens are covered in their respective chapters.
For most semester courses with a 3-credit lecture and accompanying 2 or 3 credit laboratory,
only about 70% of the material in this edition is

likely to be covered. The remainder is meant for

reference purposes. Citations for new and updated material can be found in the Reference lists
at the end of the chapters.
The following individuals assisted me by
critiquing various parts or sections of the sixth

edition, and I pay my special thanks to each:

P. Druggan, P. Feng, R.B. Gravani, D.R. Henning,
YJ. Lee, J.A. Seiter, L.A. Shelef, J.N. Sofos,
A.C.L. Wong, and A.E. Yousef. Those who assisted me with the previous five editions are acknowledged in the respective editions.