About Book

Food microbiology is the scientific study of microorganisms, both in food and used for the production of food. Food microbiology focuses on the general biology of the microorganisms that are found in foods including: their growth characteristics, identification and pathogenesis. Specifically, areas of interest which concern food microbiology are food poisoning, food spoilage, food preservation and food legislation. Some of the major sources of microorganisms in foods include plants, animals attacking intestinal tract and skin, air, sewage, soil, equipment, flies etc. Both intrinsic as well as extrinsic factors of food affect microbial growth. Some of the most common indicators of food safety are escherichia coli, enterococcus spp., and Staphylococcus aureus. Microorganisms can cause a variety of effects in food products including spoilage, which primarily affects product quality, and food poisoning, which is generally caused by pathogens. This book elucidates the concept and innovative models around prospective developments with respect to microbiology. It provides in depth information about the field and its applications. It illustrates ancient health food, bacteria in food, food proteins, flavonoid intake, food quality management, microbial quality of milk, food-producing animals, zoonotic bacteria, ontology, microorganism-produced enzymes and microbiological contamination. This book will give knowledge about the uses of microbiology in the various industries and their importance in several studies. Most of the topics introduced in the book cover new techniques and the application. Through this book, we attempt to further enlighten the reader about the new concepts in this field.

Preface............................................................................................................v

Chapter 1 An Ontology-Based Approach to Diagnosis and Classification for an Expert System in Health and Food..................................................1

Abstract...................................................................................................1

1. Introduction............................................................................................1

2. Problem statement and research methodology...............................3

3. Design and implementation................................................................5

4. Results...................................................................................................13

5. Conclusions..........................................................................................23

Chapter 2 Antimicrobial Resistance of Common Zoonotic Bacteria in the Food Chain: An Emerging Threat.........................................................25

Abstract.................................................................................................25

1. Introduction..........................................................................................26

2. Common zoonoses in Europe..........................................................26

3. Salmonella.............................................................................................28

4. Campylobacter.....................................................................................33

5. The role of whole genome sequencing in the surveillance of

antimicrobial resistance of common zoonotic bacteria................37

6. Conclusion............................................................................................39

Acknowledgements.............................................................................40

Conflict of interest..............................................................................40

Chapter 3 Animal Welfare Considerations in Food-Producing Animals.......51

Abstract.................................................................................................51

1. Introduction..........................................................................................51

2. Farm animal welfare..........................................................................57

3. Conclusions..........................................................................................73

Acknowledgements.............................................................................74

Conflict of interest..............................................................................74

Chapter 4 Food Quality Management Systems in the Dairy Industry:

A Case Study on the Application of Predictive Microbiology in

the Microbial Quality of Milk..............................................................80

Abstract.................................................................................................80

1. Introduction..........................................................................................81

2. Quality management system of the dairy production chain.....82

3. Case study on the application of predictive microbiology tools

to determine the effect of production chain conditions on the

microbial quality of milk...................................................................85

4. Conclusions..........................................................................................91

Acknowledgements.............................................................................92

Chapter 5 An Overview of Global Flavonoid Intake and its Food Sources.....95

Abstract.................................................................................................95

1. Introduction..........................................................................................96

2. Chemistry and classification of flavnoids......................................96

3. Dietary assessment of flavonoids....................................................97

4. Geographical differences in total fl-vnoid intake and their food

soures.....................................................................................................99

5. Determinants of the total flavonoid itake....................................104

6. Flavanols: intake and food sources...............................................105

7. Flavanones: intake and food sources............................................110

8. Flavonols: intake and food sources...............................................111

9. Anthocyanidins: intake and food sources....................................111

10. Flavones: intake and food sources................................................111

11. Isoflavones: intake and food sources............................................111

12. Other minor flavonoids: intake and food sources.....................112

13. Conclusions........................................................................................112

Acknowledgements...........................................................................113

Chapter 6 Antihypertensive Peptides from Food Proteins .............................120

1. Introduction........................................................................................120

2. Hypotensive mechanisms of action .............................................121

3. Structure activity relationships .....................................................126

4. Peptide bioavailability......................................................................129

5. Ex-vivo and in vivo animal studies ...............................................133

6. Human studies..................................................................................135

7. Hypotensive peptides as functional food ingredients...............137

8. Conclusion..........................................................................................140

Acknowledgement.............................................................................140

Chapter 7 Microbiological Contamination of Homemade Food....................154

1. Introduction........................................................................................154

2. Microbiological contaminants of milk and homemade fresh

cheese...................................................................................................156

3. Fresh Minas cheese...........................................................................157

4. Microbiological contaminants of jerked beef...............................162

5. Microbiological contaminants in meat fillings

(sausages made from beef and fowl meat, salami)...................166

6. Final considerations..........................................................................170

Chapter 8 Antimicrobial Resistance of Bacteria in Food ................................178

1. Introduction........................................................................................178

2. Campylobacter .....................................................................................178

3. Salmonella ...........................................................................................180

4. Escherichia coli ...................................................................................183

5. Enterococcus .......................................................................................184

6. Staphylococcus aureus.........................................................................188

7. Lactic acid bacteria (LAB) ..............................................................189

Chapter 9 Allium Species, Ancient Health Food for the Future?..................196

1. Introduction........................................................................................196

2. Results and discussion.....................................................................199

3. Conclusion .........................................................................................205

Chapter 10 Microorganism-Produced Enzymes in the Food Industry............211

1. Introduction........................................................................................211

2. Fungus of industrial interest..........................................................212

3. Final considerations..........................................................................221

Citation......................................................................................................229

Index...........................................................................................................231

About Author

Byron Stanimirović received his Doctor of Philosophy in Food Science and Technology from Public State Technological University, Novosibirsk. His primary areas of scholarly and research interests lie in the fields of food processing technologies and food microbiology. Stanimirović has spent more than a decade in the food industry and has authored numerous articles and books, which have been published worldwide. He serves as an Associate Lecturer of Food Science at Open Research University, Nova Scotia and has also been presented the “Teacher of the Year” award.