Detection of Injured Foodborne Microorganisms by Conventional and Innovative Methods (pp. 645-669)
Authors: (Vivian C.H. Wu, The University of Maine, Orono, ME, USA)
Abstract: Environmental stress and food preservation methods (e.g., heating, freezing, freeze drying, drying, irradiation, high hydrostatic pressure, aerosolization, dyes, sodium azide, salts, heavy metals, antibiotics, essential oils, sanitizing compounds, and other chemicals or natural antimicrobial compounds) may cause injury of microorganisms. Injured microorganisms present a potential threat in food safety since they may repair themselves under suitable conditions. The existence of injured microorganisms in food and their recovery during culturing procedures is critical. Detection of injured microorganisms can be important to practical interpretations of data in food microbiology. This chapter provides an overview of microbial injury in food and discusses the development of recovery methods for detecting stressed foodborne microorganisms.