Description
This volume is the second in the Microbiological Hygiene series. As a discipline, Microbiological Food Hygiene is a closely related and integrated discipline with clinical hygiene, or health related microbiology, and discusses many interrelated topics. Food microbiological studies help in safeguarding one of the main entrances into the human body system and the digestive tract. Because food is produced on the basis of the circulation of substances in nature, there is a link between food and environmental microbiology. Most of our food is nowadays being produced by industrial processes. This underlines the importance of industrial hygiene maintenance and its link to the quality of our daily diets.
The microbes in various foods, besides constituting potential health hazards, also take part in the absorption of food substances in the alimentary tract. Consequently, the varieties of micro-organisms, as well as their interactions in food materials, influence our health and wellbeing. Different foods contain a variable population of microbes. Understanding their behavior and distribution are the core functions of Microbiological Food Hygiene. This helps us in preventing disease and food poisonings.
This book presents practically related projects which focus on different sources of food and some of their microbes. As already initiated in “Microbial Clinical Hygiene,” the molecular basis of different activities is highlighted, as well as the use of novel methods and tools in the overall control of the hygienic situation. This wide approach to microbiological food quality control is extended to include air, water, facilities, raw materials and personnel of food producing units. Also, the hygienic quality of packaging materials should be continuously monitored.
Last but not least, ways of influencing microbiological and nutritional food quality should be jointly researched. Some ideas regarding this novel field are introduced. For this purpose, chapters on food polyphenols as well as the microbial contribution to food Selenium content have been included.
In all cultures, food is a central role of everyday life. Different traditions have developed in various climates and geographical areas. In today´s world, increased international trade and tourism as well as immigration dissolve the borderlines between ethnic groups also with respect to food acquisition, preservation and preparation.
Following the first two volumes, one on clinical hygiene and the other on food hygiene, this series of books on microbial hygiene will continue with another two books focusing on issues of industrial and environmental microbiology as well as hygiene. Many of the important microbial species and strains in industries or in the environment are the same as in the ones in our food or inside our bodies. These four disciplines interact with each other.
The current occurrence of emerging bacterial and viral epidemics emphasizes the need for integrated microbiological control in all aspects life. Our actions as a species have to challenge many threats; these include viral ones such as Ebola, or bacterial hazards caused by antibiotic resistant strains of many bacteria, such as tuberculosis, salmonella and others. Also, less hazardous agents compromise our health and cause huge economic losses. Then, the most vulnerable individuals are at risk.
CONTENTS
Introduction ix
Elias Hakalehto
Chapter 1 Microbial Presence in Foods and in Their Digestion 1
Elias Hakalehto
Chapter 2 Trends toward Clean and Healthy Nutrition 19
Mikko Immonen, Jukka-Pekka Hakalehto and Elias Hakalehto
Chapter 3 Hazards and Prevention of Food Spoilage 33
Elias Hakalehto
Chapter 4 Foodborne Viruses 75
Robert Armon
Chapter 5 Prevalence, Detection and Prevention of Foodborne Outbreaks Related to Large Hospital Kitchens 91
Markus Hell, Christa Bernhofer, Jouni Pesola, Ilkka Pesola and Elias Hakalehto
Chapter 6 Biofilm Formation in Food 111
Robert Armon
Chapter 7 First Detection of Salmonella Contaminations 131
Elias Hakalehto, Jouni Pesola, Anneli Heitto, Henri Hänninen, Panu Hendolin, Osmo Hänninen, Robert Armon, Tarmo Humppi and Heikki Paakkanen
Chapter 8 Hygienic Lessons from the Dairy Microbiology Cases 155
Elias Hakalehto
Chapter 9 Detection of Bacillus Cereus 175
Elias Hakalehto and Anneli Heitto
Chapter 10 Method Development for Clostridium Botulinum Toxin Detection 197
Jouni Pesola, Tarmo Humppi and Elias Hakalehto
Chapter 11 Infant Milk Formulas 211
Jouni Pesola
Chapter 12 Foodborne Zoonosis 227
Robert Armon
Chapter 13 Antibiotic Resistance in Foods 233
Elias Hakalehto
Chapter 14 Monitoring Food and Water Sources with the PMEU 253
Elias Hakalehto, Anneli Heitto, Juha Jokelainen, Aki Immonen and Lauri Heitto
Chapter 15 Food, Polyphenols and Health 271
Osmo Hänninen, Tuomo Tompuri and Riitta Törrönen
Chapter 16 Microbial Effects on Selenium Nutritional Values in Biofortification 283
Zhi-Qing Lin, Solomon Miller and Jie Hong
Chapter 17 Catering Services and Hygienic Food Deliveries 297
Jukka Sauramäki and Elias Hakalehto
Appendix I: Recommended Hygiene Measures in Food Preparation and Storage – A Global View 311
Appendix II: Methodologies for Bacillus cereus Laboratory Investigations under the Supervision of Elias Hakalehto in 1993-1994 in the Rapid Microbial Detection Project 315
Appendix III: Biosafe Packaging of Samples for Transport 325
Index 327