Produce Degradation Pathways and Prevention

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© 2005 by CRC Press

12

Microbial Ecology

of Spoilage

M. L. Bari, Y. Sabina, S. Kawamoto and K. Isshiki

Food Hygiene Research Team, National Food Research Institute,

2-1-12, Kannondai, Tsukuba, 305-8642, Japan

CONTENTS

12.1 Introduction................................................................................................ 380
12.2 Nature of Microorganisms on Fruits and Vegetables ............................... 381
12.2.1 Saprophytic Microorganisms ...................................................... 381
12.2.2 Pectinolytic Microorganisms ...................................................... 382
12.2.3 Foodborne Pathogens.................................................................. 382
12.2.4 Yeast and Mold ........................................................................... 382
12.3 Growth of Bacteria on Vegetables............................................................. 385
12.3.1 Decay of Vegetables by Bacteria................................................ 385
12.3.2 Factors That Influence Microbial Growth .................................. 386
12.3.2.1 Introduction ............................................................... 386
12.3.2.2 Intrinsic Factors......................................................... 386
12.3.2.3 Extrinsic Factors ....................................................... 393
12.3.3 Microenvironments in Vegetables............................................... 398
12.4 Interactions Between Spoiling Bacteria .................................................... 399
12.4.1 Antagonism ................................................................................. 399
12.4.2 Metabiosis ................................................................................... 400
12.4.3 Acylated Homoserine Lactone (AHL)-Based
Communication ........................................................................... 400
12.5 Ecological Factors Influencing Survival and Growth of Pathogens
on Fruits and Vegetables............................................................................ 402
12.5.1 Behavior of Foodborne Pathogens on Fruits and Vegetables .... 402
12.5.2 Understanding the Ecosystem of Pathogens in Fresh
Produce........................................................................................ 403
12.5.3 Interactions with Epiphytic Microorganisms ............................. 403
12.5.4 Cohabitation with Other Microorganisms May Affect
Survival and Growth of Pathogens............................................. 405
12.5.5 Behavior of Pathogens in Biofilms ............................................ 407
References.............................................................................................................. 408