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Chapter 3 : Natural Microbial Ecosystems and Their Progression in Fresh Foods

Author: James M. Jay (deceased)1
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Affiliations: 1: Department of Biological Sciences, Wayne State University, Detroit, MI 48202
Content Type: Monograph
Publication Year: 2009

Category: Food Microbiology; Applied and Industrial Microbiology

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Abstract:

The microbial ecosystem of fresh foods is not as complex as that of the corresponding preharvest products, and this is due in large part to the removal of many microbes from meats by animal carcass washing in which hot water, steam, and/or organic acids are applied. Assuming that fresh foods are harvested, processed, packaged, and stored according to acceptable procedures, the fate of each group of microbes can be predicted if one knows how the foods are packaged along with the time and temperature of storage. While some fresh foods are inhibited by specific toxic products of others, some are inhibited by as-yet-unknown means, and this is discussed further in a section on nonspecific microbial interference. When fresh foods that contain a typical microbiota undergo refrigerator spoilage, some or all of the microbial growth parameters come into play. A number of studies on the fate of in chicken pot pies, in macaroni and cheese dinners, and in laboratory culture media were published by researchers at the Campbell Soup Co. in the 1960s. Overall, this research demonstrated the inability of this pathogen to compete with naturally occurring organisms under various conditions. The microbial ecosystem of fresh foods is composed of a large number of bacterial genera and species, with most consisting of and . Whatever the mechanism of microbial interference, both the direct and demonstrated mechanisms, along with the less well-defined mechanisms, interact to affect microbial progression in fresh foods.

Citation: Jay (deceased) J. 2009. Natural Microbial Ecosystems and Their Progression in Fresh Foods, p 41-61. In Jaykus L, Wang H, Schlesinger L (ed), Food-Borne Microbes. ASM Press, Washington, DC. doi: 10.1128/9781555815479.ch3

Key Concept Ranking

Gram-Negative Bacteria
1.0018166
Gram-Positive Bacteria
0.9235698
Chemicals
0.8531398
Canned Foods
0.834017
Fruits and Vegetables
0.7911342
Lactic Acid Bacteria
0.6656823
Bacteria
0.49041814
Breads
0.43978253
1.0018166
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References

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Tables

Natural Microbial Ecosystems and Their Progression in Fresh Foods
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Citation: Jay (deceased) J. 2009. Natural Microbial Ecosystems and Their Progression in Fresh Foods, p 41-61. In Jaykus L, Wang H, Schlesinger L (ed), Food-Borne Microbes. ASM Press, Washington, DC. doi: 10.1128/9781555815479.ch3
/content/10.1128/9781555815479.ch03.ch03tab01
TABLE 1
The most common genera of bacteria found in foods, beverages, and food processing environments
Generic image for table
TABLE 1

The most common genera of bacteria found in foods, beverages, and food processing environments

Citation: Jay (deceased) J. 2009. Natural Microbial Ecosystems and Their Progression in Fresh Foods, p 41-61. In Jaykus L, Wang H, Schlesinger L (ed), Food-Borne Microbes. ASM Press, Washington, DC. doi: 10.1128/9781555815479.ch3
/content/10.1128/9781555815479.ch03.ch03tab02
TABLE 2
Commonly reported genera of yeasts and molds in most fresh, preserved, and fermented foods
Generic image for table
TABLE 2

Commonly reported genera of yeasts and molds in most fresh, preserved, and fermented foods

Citation: Jay (deceased) J. 2009. Natural Microbial Ecosystems and Their Progression in Fresh Foods, p 41-61. In Jaykus L, Wang H, Schlesinger L (ed), Food-Borne Microbes. ASM Press, Washington, DC. doi: 10.1128/9781555815479.ch3
/content/10.1128/9781555815479.ch03.ch03tab03
TABLE 3
Predominant microbial groups on intact lamb carcasses held at 5°C in air
Generic image for table
TABLE 3

Predominant microbial groups on intact lamb carcasses held at 5°C in air

Citation: Jay (deceased) J. 2009. Natural Microbial Ecosystems and Their Progression in Fresh Foods, p 41-61. In Jaykus L, Wang H, Schlesinger L (ed), Food-Borne Microbes. ASM Press, Washington, DC. doi: 10.1128/9781555815479.ch3
/content/10.1128/9781555815479.ch03.ch03tab04
TABLE 4
Demonstrated and suggested mechanisms of microbial interference in foods
Generic image for table
TABLE 4

Demonstrated and suggested mechanisms of microbial interference in foods

Citation: Jay (deceased) J. 2009. Natural Microbial Ecosystems and Their Progression in Fresh Foods, p 41-61. In Jaykus L, Wang H, Schlesinger L (ed), Food-Borne Microbes. ASM Press, Washington, DC. doi: 10.1128/9781555815479.ch3

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