Special Topics on Food Microbiology

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????????Special Topics on Food Microbiology
? ? ? ????????????? b0037_at_mail.ntou.edu.tw
(?? 5116) 11/12/2006--01/07/2007
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2006-??? ??????--???????? 702-704, 706-708 --
MFS003
?? ? ?
? ? ________________________________________
___________________________________ 09/24 ???????
?????? (Chap. 1, 2) ???
(?) ????????????? (I) (Chap. 3)
10/01 ????????????? (II)
(Chap. 3) ????(meat and processed meat)
(Chap. 4, 5) ????(seafood, fruit
vegetable) (Chap. 6, 8)
10/15 ?????????????? (Chap. 10)
?????????????? (Chap. 11) 10/29 ???????
(Chap. 20) HACCP????? (Chap. 21) 11/12 ????
(??) _____________________________________________
_____________________________ 11/12 ?????????
??? (??) ????????? 11/26 ?????? (Chap. 13,
14) ?????? (Chap. 15, 16)
12/10 ?????? (Chap. 17, 18) ????? (Chap.
22) 12/24 ????? (Chap. 23-28) 01/07 ????
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???????? ?????? ????6-8??????????,???????????
????????????,?????????????,???? (p. 4)
?????????????????????????1 A--9/26/2005-gt01/21/2
006-????MFS003-????606-611

• 1. ?? ???????? (Wang et al., 2005)" Influence of
  cooling temperature and duration on cold
  adaptation of Lactobacillus acidophilus RD758"
  ??? cold adaptation ,
• ????????????????????????????????????
• 2. ?? ???????? (Valero et al., 2005 in press) "
  Modeling the influence of electron beam
  irradiation on the heat resistance of Bacillus
  cereus spores"???preparation
• of bacterial spore suspension and to
  evaluate spore count for sample,??????????????????
  ??,??? ???????????????????????????????????????????
  ??????

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???????? ?????? ???????1 A--9/26/2005-gt01/21/20
06-????MFS003-????606-611

• 3. ?? ???????? (Friedhoff et al., 2005) "
  Elaboration of microbiological guidelines as an
  element of codes of hygienic practices for small
  and/or less developed businesses to verify
  compliance with hazard analysis critical control
  point" ???????????????????????????????????????HACC
  P??,???????????????????????????????
• 4. ?? ???????? (Lynette et al., 2005) " A field
  study of the microbiological quality of fresh
  produce" ???398 fresh produce samples
  ??????????indicator organisms,??????????indicator
  organisms?????,????????????????????
• 5. ?? ???????? (Leroy et al., 2005) "Functional
  meat
• starter cultures for improved sausage
  fermentation" ???????? sausage fermentation ?
  starter cultures?????????? (Functions),???????????
  starters' function???? ???????????(??????)????????
  ?
• 6. ?????????????bacon?????????
• 7. ????? (fish) ?????????????? (substrates)
  ????????? (metabolic products) ???????????????????
  ????????????
• 8. ????Fig. 13-1 (p. 256) ????????????????????????
  ??? (chemical preservatives) ??????????

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???????? ?????? ???????1 A--9/26/2005-gt01/21/20
06-????MFS003-????606-611

• 9. ?????Chap. 13?????"????" (undissociated
  acid) ?????
• (antibacterial effect) ????????????????????
  ??, ??
• ?pH??????????????
• 10. ???nisin ?????? ??????????????????
• ?? nisin ???????????
• 11. ???? (1) vacuum packaging ? (2) modified
  atmosphere packaging ???
• ??????????,???????????????????,??
• ??????4oC?,???????????????????????
• 12. ???????? (psychrotrophs) ????
  (psychrophiles) ?
• ???????????????????????
• 13. Please discuss the issue on "the possible
  overuse of fecal indicator organisms",
• and make your own suggestion for possible
  improvement on this topic.
• 14. Please compare the similarities and
  differences between the criteria of
• "indicators of food safety" and
  "indicators of product quality".
• 15. ????? Table 21-3 (p. 418) ????,????????
  class plan 2 or 3
• ???,??? n, c, m, M ?????????????
• 16. Please define the following terms
• A. HACCP B. Coliphages as indicator C.
  Fecal coliforms
• D. D value E. 12-D concept F. Milk
  pasturization

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?????????? (1510-1630 PM) 1.
????,???????! ???????1 A? 2. ??????!????????! 2
006?01?14? (80 min) 3. ????????????!?????? ??____
____________ 4. ??????,??????,????? ??___________
_____ ???????????????6-8?? ??????? --
01/14/2006, 1510-1630 PM? ?????????E-Mail
(b0037_at_mail.ntou.edu.tw)?????
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??????????????

• 1. ????,?????????! ???????1 A?
• 2. ??????!????????! 2006?01?14? (80 min)
• 3. ???????????!??????? ??________________
• 4. ??????,??????,????? ??________________
• 1. ???? (15)
• A. Fermentative spoilage (mollusks) B.
  Radapperization D. Denococcus
• C. Coliphages as indicator E. Antibotulinal
  hurdles F. HACCP
• 2. ?Lynette et al. (2005)"A field study of the
  microbiological quality of fresh produce"??398
  fresh produce samples ??????????indicator
  organisms,??????????indicator organisms?????,?????
  ???????????? (10)
• 3. Friedhoff et al. (2005) ? "Elaboration of
  microbiological guidelines as an element of codes
  of hygienic practices for small and/or less
  developed businesses to verify compliance with
  hazard analysis critical control point"
  ???????????????????????????????????????HACCP??,???
  ??????????????????????????? (10)
• 4. ???? (1) vacuum packaging ? (2) modified
  atmosphere packaging ????????????,????????????????
  ???,????????4oC?,?????????????????????? (12)
• 5. ???????? "????" (undissociated acid)
  ?????(anti-bacterial effect) ?????????????????????
  ??????,???pH?????????????? (12)
• 6. ?????????????bacon????????? ??????nisin
  ??bio-control agent ????????????????,?????????????
  ???? (15)
• 7. Please compare the similarities and
  differences between the criteria of "indicators
  of food safety" and "indicators of product
  quality". ?? ?????????????????????? (Test, APC) ?
  n 10?c 3?m 102-103?n 106,?????????????????
  ? (16)
• 8. ?? ????????(Leroy et al., 2005) "Functional
  meat starter cultures for improved sausage
  fermentation"????????sausage fermentation ?
  starter cultures?????????? (functions),???????????
  starters' function??????????(?????)?????????
  (10)

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??????????????

• 1. ????,?????????! ???????1 A?
• 2. ??????!????????! 2005?01?22? (80 min)
• 3. ???????????!??????? ??________________
• 4. ??????,??????,????? ??________________
• 1. ???? (15)
• A. ??????? (malo-lactic fermentation) B. ??
  (yogurt) ??
• C. Psychrotrophs D. Modified atmosphere
  packaging E. Probiotics
• 2. ?? ???????? "The potential of
  phytopreservatives and nisin to control microbial
  spoilage of minimally processed fruit yogurts"
  ???the use of plant metabolites such as vanillin
  and nisin as antimicrobial agents in yoghurt
  containing minimally processed fruit
  preparations,???????????????
• ??????? (10)
• 3. ?? ????????"Ribotyping of lactobacilli
  isolated from spoiled beer"???evaluate ribotyping
  method for identification of the lactobacilli
  isolated from spoiled beers in a few Czech
  breweries,?????????????????????? (10)
• 4. ??????????? (grain or grain products)
  ????????? (saccharifying) ??????????????? (malt)
  ????? (koji) ????????????????????????????????
  (15)
• 5. ?????"????"(undissociated acid)?????(anti-bacte
  rial effect)??????????????????????,
  ???pH?????????????? (15)
• 6. ???nisin ?????? ????????????????????
  nisin?????? (endospore) ????????????????
  (chemical preservatives) ?????????? (18)
• 7. ???????? (pathogen) ??? (invasion) ???????????
  (pathogenesis)? ????????????????"??????"?????????
  (outbreaks) ?,????? ??????????????????????????
  (17)

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B. -- Brochothrix
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Heat shock for spore count
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Group D Streptococci, Enterococcus
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Learning Exercise 11/19/2006 ???? -- Chap. 5
1. Please refer to Table 5-1 and describe the
major genera of bacteria and fungi frequently
found on processed meats. 2. Please state the
primary purposes of smoking applied to cured
meats. 3. Please list 3-5 genera of
predominant bacteria that were observed on
processed meats, such as (A) sausage (B) bacon
and (C) jerky. 4. Please discuss the 3 types
of spoilage happened on processed meats, and the
possible major microorganisms caused these
processed meat spoilages. 5. Please look over
Table 5-2 and describe that the changes of
pigment, mode of action, state of iron, state of
haematin nucleus, state of globin, and color
which related to the greening of spoiled meats.
6. Please refer to Table 5-3 and discuss the
effect of meat pH and glucose on H2S production
by Lactobacillus sake growing under anaerobic
conditions at 5oC on beef. 7. Please
distinguish the difference that exist between dry
sausage and semidry sausage. And also please
discuss the effect on use of starter cultures in
fermented meat products. 8. Please look over
Figure 5-1 and explain why the changes on pH
value of sausage mix are performed differently as
various sugars are added.
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?????? ???? (b0037_at_mail.ntou.edu.tw) MFS Rm.
214-216