480 Index meat alternatives 11 risk classes291-2,307-8,313-14 meat products 6, 14 sanitation principles 398-9 chemical reactions 226-30. 231 separation and concentratio mechanical microorganisms 212-13 mechanical 400-2,40910,411 and shelf-life 266-8 mechanical scrubbers 413 Mega-Reg 466 temperature control 173-4 metabolic activity 192-6 see also microbiological testing: safe metal-based packaging materials 137, process design Microbiological Risk Assessment(MRA) microscopy 199-20306 Micrococcus species 297-9 microwavability of packaging 144-5 biological testing 187-224 microwaves 314-15 nventional techniques 188-91 migration 238-9 lk7,37-41,237,242 quantitative 189-90 composition 37-8 future 214 effect of heat on milk proteins 53-4 rapid and automated methods 191-214, functional properties 38-9 417-19 mechanical damage 54 aTP bioluminescence 196-9, 417-18 microbiological criteria for milk products 41-2 Immunological methods 203-7 milk-based ingredients oxidative rancidity of nucleic acid hybridisation 207-14 sensory properties ature(MGT)15: nisms 101-2 10,411 -86 modified atmosphere packaging(MAP) classification of growth 154-6 13945,264,266,279,327 control systems 328-32 gases 140 2,161-2 disinfectants and microorganisms 407-8 packaging materials 142-5 mperature on growth 154 modular insulated panels 386-7 155,167-73 odular stores 88-9 effectiveness of sanitation programmes monitoring s328-30 factors affecting microflora of chilled sanitation programme 417-19 foods 157-62 sensory monitoring of quality 347, 348 food type 157-8 Monitor mark itial microflora 157 monoclonal antibodies 203-4 processing 158-62 most probable number (MPN) method hazards and their heat resistance and 189.190 growth characteristics 304-6 mould ripened cheese 48, 51 moulds 166 microorganisms 213-14 mozzarella cheese 50 pact of microbial growth 156-7 multi-compartment vehicles 93, 109, 111 meat and poultry 64-5, 69 multi-deck display cabinets 93-4, 95 food safety 55-7 mushrooms 232-3 icrobiological criteria 41-2 mycotoxins 244 proteolysis and lipolysis 54 pathogens see patnog NASBA(Nucleic Acid Sequence Based predictive microbiology see predicts Amplification)210, 211 microbiological modelling natural toxicants 243-4meat alternatives 11 meat products 6, 14 chemical reactions 226–30, 231 mechanical damage 54 mechanical energy 400–2, 409–10, 411 mechanical properties 144 mechanical scrubbers 413 Mega-Reg 466 metabolic activity 192–6 metal-based packaging materials 137, 138–9 Microbiological Risk Assessment (MRA) 297–9 microbiological testing 187–224 conventional techniques 188–91 qualitative 190–1 quantitative 189–90 future 214 rapid and automated methods 191–214, 417–19 ATP bioluminescence 196–9, 417–18 electrical methods 192–6 immunological methods 203–7 microscopy methods 199–203 nucleic acid hybridisation 207–14 sampling 188 microbiology/microorganisms 101–2, 153–86 classification of growth 154–6 control systems 328–32 disinfectants and microorganisms 407–8 effect of temperature on growth 154, 155, 167–73 effectiveness of sanitation programmes 419–20 factors affecting microflora of chilled foods 157–62 food type 157–8 initial microflora 157 processing 158–62 hazards and their heat resistance and growth characteristics 304–6 identification and characterisation of microorganisms 213–14 impact of microbial growth 156–7 meat and poultry 64–5, 69 milk products food safety 55–7 microbiological criteria 41–2 proteolysis and lipolysis 54 pathogens see pathogenic microorganisms predictive microbiology see predictive microbiological modelling risk classes 291–2, 307–8, 313–14 sanitation principles 398–9 separation and concentration of microorganisms 212–13 and shelf-life 266–8 spoilage microorganisms see spoilage microorganisms temperature control 173–4 see also microbiological testing; safe process design Micrococcus species 166 microscopy 199–203 microwavability of packaging 144–5 microwaves 314–15 migration 238–9 milk 7, 37–41, 237, 242 composition 37–8 effect of heat on milk proteins 53–4 functional properties 38–9 mechanical damage 54 microbiological criteria for milk products 41–2 milk-based ingredients 41–52 oxidative rancidity of milkfat 54–5 sensory properties 39–40 minimum growth temperature (MGT) 155 misting 410, 411 modified atmosphere packaging (MAP) 139–45, 264, 266, 279, 327 gases 140–2, 161–2 packaging materials 142–5 modular insulated panels 386–7 modular stores 88–9 monitoring processes 328–30 sanitation programme 417–19 sensory monitoring of quality 347, 348 MonitorMarkTM 127–8 monoclonal antibodies 203–4 most probable number (MPN) method 189, 190 mould ripened cheese 48, 51 moulds 166 mozzarella cheese 50 multi-compartment vehicles 93, 109, 111 multi-deck display cabinets 93–4, 95, 113, 114, 115 mushrooms 232–3 mycotoxins 244 myoglobin 231 NASBA (Nucleic Acid Sequence Based Amplification) 210, 211 natural toxicants 243–4 480 Index