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Appendix

Grouping of Gram-Positive andGram-Negative Bacterial Genera

Grouping of the genera of Gram-positive and Gram-negative bacteria is based on four phenotypiccharacters: Gram reaction (GP = positive; GN = negative), oxidase (+ or −), catalase (+ or −), andabsence (n) or presence (p) of colony pigmentation. Groupings for most aerobic foodborne bacteriacan be made within 24–48 hours after surface plating onto plate count agar with incubation at 30◦C.Foodborne and environmental bacterial genera are not known for the following two groups: GP 3 (Gr +Ox + Cat − n) and GP 4 (Gr + Ox + Cat − n). Among Gram negatives, the genera in GN 3 (Gr −Ox + Cat − n) and GN 4 (Gr − Ox + Cat − p) are rarely if ever reported in foods.

Gram-Positive Groups

GP 1: Gr + Ox + Cat + n GP 2: Gr + Ox + Cat + p

Alicyclobacillus ArthrobacterAneurinibacillus Bacillus (some)Arthrobacter BrachybacteriumBacillus (some) BrevibacillusBrachybacterium Brevibacterium (some)Brevibacillus CorynebacteriumBrochothrix DeinococcusCorynebacterium (some) DermacoccusDermacoccus ExiguobacteriumGeobacillus HalobacillusGracilibacillus JanibacterJanibacter KocuriaMacrococcus LuteococcusMicrococcus MacrococcusNesterenkonia MicrococcusPaenibacillus NesterenkoniaPropioniflex SalinococusSalibacillus Streptomyces (most)SporosarcinaStaphylococcus lentus,

747

748 Modern Food Microbiology

sciuri, vitulusStomatococcusStreptomyces (some)Terracoccus

GP 5: Gr + Ox − Cat + n GP 6: Gr + Ox − Cat + p

Anaerobacter Bacillus (some)Bacillus (most) BrachybacteriumBrevibacterium (most) Brevibacterium linensBrachybacterium CaseobacterCaseobacter ClavibacterClavibacter Corynebacterium (some)Corynebacterium (some) DemetriaDemetria ExiguobacteriumErysipelothrix GordonaGeobacillus (some) JanibacterJanibacter KineococcusJonesia KocuriaKocuria KytococcusKurthia MicrobacteriumKytococcus PlanococcusLeucobacter PropionibacteriumListeria RathayibacterPaenibacillus (some) SanguibacterPropionibacterium Staphylococcus aureusStaphylococcusTerribacterTerracoccus

GP 7: Gr + Ox − Cat − n GP 8: Gr + Ox − Cat − p

Amphibacillus Clostridium (some)Bifidobacterium Lactobacillus (some)ClostridiumErysipelothrixFacklamiaHelcococcusLactic acid bacteriaa

SporolactobacillusS. aureus subsp. anaerobius

Gram-Negative Groups

GN 1: Gr − Ox + Cat + n GN 2: Gr − Ox + Cat + p

Achromobacter AcidomonasAcidovorax AcidovoraxAeromonas AlteromonasAgrobacterium Aminobacter

Grouping of Gram-Positive and Gram-Negative Bacterial Genera 749

Alcaligenes AzomonasAlteromonas AzotobacterAmaricoccus BrevundimonasAminobacter Campylobacter (at least 2 spp.)Arcobacter ChryseobacteriumAzomonas ChromobacterimAzotobacter ChryseomonasBergeyella Burkholderia cepaciaBrevundimonas DuganellaBurkholderia EmpedobacterCampylobacter FlavobacteriumCarnimonas HydrogenophagaComamonas Hymenobacter actinosclerusDelftia JanthinobacteriumDevosia KingellaEnhydrobacter MethylobacteriumHalomonas MyroidesMeniscus Pandoraea (some)Moraxella ParacoccusOchrobacter PedobacterOligella PersicobacterPandoraea PseudoalteromonasParacoccus PseudoaminobacterPedobacter RhizomonasPhotobacterium SphingobacteriumPlesiomona SphingomonasPseudoalteromonas StenotrophomonasPseudomonas Telluria chitinolyticaPsychrobacter VariovoraxRalstonia VogesellaRhizomonas XanthobacterShewanellaSphingomonasStenotrophomonasTelluriaVibrioXanthobacter

GN 3: Gr − Ox + Cat − n GN 4: Gr − Ox + Cat − p

Campylobacter concisus CytophagaCardiobacterium HydrogenophagaEikenella PersicobacterKingella WolinellaSuttonella

GN 5: Gr − Ox − Cat + n GN 6: Gr − Ox − Cat + p

Acetobacter Acinetobacter radioresistensAcidomonas AsaiaAcinetobacter AzoarcusAsaia Chemohalobacter


Burkholderia cepacia, CitrobacterB. cocovenenans Deinobacter grandisCampylobacter (some) ErwiniaEnterobacteriaceaeb FlavimonasGluconobacter FraturiaMoraxella bovis, ovis PandoraeaPandoraea PantoeaPseudomonas (a few) PectobacteriumRaoultella PedobacterSaccharobacter SerratiaStenotrophomonas (some) XanthomonasXylella XylophilusXanthomonasZymobacterZymomonas

GN 7: Gr − Ox − Cat − n GN 8: Gr − Ox − Cat − p

Acidaminococcus Prevotella nigrescensBacteroidesMegaspheraPectinatusStreptobacillusVeillonella

aAll of the lactic acid genera listed in Chapter 7.bIncludes Enterobacter, Escherichia, Salmonella, Shigella, and the other enteric bac-teria.

Index

A

Accelerated electrons, 376–377Acetic acid, 326–327Acetic acid bacteria, 155–156Acetobacter spp., 16, 40, 151, 155

A. aceti, 189A. xylinum, 183beer spoilage, 183cider spoilage, 185, 474fermentation pathway, 151pH growth range, 40SO2 inhibition, 306wine spoilage, 184

Acetobacterium spp., 397A. bakii, 16, 40, 155, 398

Acetoin pathway, 154Acetomonas. See GluconobacterAchromobacter spp., 748

A. anaerobium. See Zymonas anaerobia.Acidaminococcus spp., 750Acidified sodium chlorite, 312, 318Acidomonas spp., 155, 748–749Acidophilus milk, 166

“sweet”, 163Acid tolerance response, 530–532. See also sigma

factors.starvation induced, 531

Acidovorax spp., 16, 25, 748A. valerianellae, 130

Acid-soluble proteins, 423Acinetobacter spp., 16–18, 21, 46, 749

A. calcoaceticus, 208radiation D value, 380

A. radioresistens, 389, 749

aw minimum, 46bacon/ham, 108enteral foods, 206eggs, 198liver spoilage, 77, 87meats, 65, 102poultry, 65, 90radiation resistance, 388seafoods, 110

Acremonium breve, 722ACSSUT profile, 620Acylhomoserine lactone, 526–527Activated lactoferrin, 314Adenosine triphosphate mehods, 242, 247Aerobic plate count. See standard plate count.Aerococcus spp., 150, 593Aerolysin, 734Aeromonas spp., 16–18, 21, 397, 734–735,

748A. caviae, 111, 201, 538, 734A. eucrenophila, 734A. hydrophila, 111, 396, 650, 732–735

bioassay, 293, 734CO2 storage, 363minimum growth temperature, 398pH growth range, 43radiation D value, 380ready-to-eat foods, 201

A. schubertii, 734A. sobria, 111, 201, 734A. veronii, 734AFLP, 265bioassay methods, 286eggs, 198fish, 110–111

751


meats, 65, 102ready-to-eat foods, 201

Alfalfa sprouts. See seed sprouts.Aflatoxins, 78, 709–715

degradation, 714effect of SO2, 306ELISA detection, 254F. aurantiacum effects, 714hepatitis B virus, 714LD50, 713legal limits, 712milk, 159potency in humans, animals, 714production, 710–712structures, 710toxicity, 713–714

Agar drop method, 223Agar overlay method, 228Agar syringe/agar “sausage” methods, 228Agaricus spp., 207

A. bisporus, 582AgClor, 318Aggregate-hemagglutination, 242Agrobacterium spp., 748

A. tumefaciens, 131, 536Air and dust, organisms in, 30L-alanine-p-nitroanilide, 249–250Alarm water content, 446Alcaligenes spp., 16–18, 21, 397, 749

A. faecalis, 40–41A. eutrophus (see also Wautersia), 208A. viscolactis, 161bacon, 108cottage cheese, 167eggs, 198fish, 110livers, 65, 87meats, 65, 102

Ale. See beers.Aleuriospores, 445Alicyclobacillus spp., 21, 40, 416, 424, 430, 436,

747A. acidocaldarius, 43

pH range, 43A. acidoterrestris, 422D value, thermal, 423HHP effects, 462

Allicin, 53Allyl isothiocyanate, 53, 319, 335Alternaria spp., 17, 28

A. alternata, 715A. citri, 135, 715

aw minimum, 46, 445A. solani, 715A. tenuis, 135A. tenuissima, 715bacon, 108butter spoilage, 167fruit spoilage, 135meats, 66, 102pickle spoilage, 182

Alternariol, 715Alternariol monomethyl ether, 715Alternate sigma factor. See sigma factorsAlteromonas spp., 16, 18, 26, 28, 397, 748–749

A. colwelliana. See ShewanellaA. putrefaciens. See Shewanella

Altertoxin-I, 715Amaricoccus spp., 749Amebiasis/amebic dysentery, 682–683Ames assay, 715Aminobacter spp., 25, 748–749Amnesic shellfish poisoning, 740–741Amoebida, 680Amphibacillus spp., 424, 748Amplified fragment length polymorphism, 265AmpliSensor, 258Anaerobacter spp., 424, 747

A. polyendosporus, 423Anamorph, defined, 27Aneurinibacillus spp., 21, 424, 747Animal feeds, 20, 621Animal hides, 20Anisakiasis, 7, 702–704

prevalence, 703–704prevention, 704

Anisakinae, 697Anisakis spp., 697

A. simplex, 463, 702–704Antagonism. See microbial interferenceAnthracnose, 29, 133–135Anthrax, 158, 519Antibiotics, 327–330

monensin, 328natamycin, 328subtilin, 330tetracyclines, 329–330tylosin, 330structures, 329

Antibotulinal hurdles, 341Antioxidants, 321–322Anton test, 290Aphasmidia, 697Apicomplexa, 680

Index 753

Apoptosis, defined, 534, 536Appert, N., 4–5Apple cider. See cider.Apple juice, 144, 712Arcobacter spp., 17–18, 21, 25, 669, 749

A. butleri, 21, 69–70radiation D values, 380

A. cryaerophilus, 70A. nitrofigilis, 23A. skirrowii, 70meats, 69–70poultry, 65

Arizona spp., 252A. hinshawii, 476

Armillaria spp., 331Arrhenius equation, 55Arrhenius model, 491Arthrobacter spp., 747Arthrospores, defined, 27, 31Asaia spp., 156, 211, 749

A. siamensis, 43Ascaridida, 697Ascaris spp., 697Ascomycete state, defined, 27Ascomycota, 27Ascomycotina, 31Ascorbate/isoascorbate, 466–467Ascospores, 466Aseptic packaging, 331Aspergillus spp., 17, 28, 30

A. alliaceus, 716A. bombycis, 710A. carbonarius, 716A. clavatus, 716A. conicus, 46A. echinulatus, 46, 445A. fischerianus, 30A. flavus, 7, 709–712

radiation D value, 381–382A. glaucus. See also Eurotium, 28, 46, 189,

445aw minimum, 445, 453–454

A. gracilis, 576A. mellus, 716A. nidulans, 28, 718A. niger, 28, 135, 189, 323, 453–454, 716

chemical D values, 316radiation D values, 381thermal D values, 426

A. nominus, 710A. ochraceus, 189, 716–717A. ochraceoroseus, 710

A. oryzae, 28, 159, 186–187, 190koji, 186takadiastase, 150

A. ostianus, 716A. parasiticus, 324, 710–712A. pseudotamartii, 710A. repens, 436A. restrictus, 28A. rugulosus, 718A. soyae, 28, 187, 190A. terreus, 716A. versicolor, 189, 710bacon, 108butter, 167ham, 102, 108–109meats/poultry, 66, 102pickles, 182seafoods, 110

Attachment-effacement, defined, 535–536C. freundii, 535E. coli, 535, 648H. alvei, 535

ATP methods. See adenosine triphosphateAureobasidium spp., 28, 66, 110

A. pullulans, 28Autosterilization, 430Averantin, 710Averufanin, 710Averufin, 710Avidin, 198aw, defined, 45

dried foods, 445intermediate moisture foods, 448–452Maillard browning, 447mayonnaise, 202Raoult’s law, 448relative humidity, 45relative to NaCl content, 46xerophylic molds, 46Z. rouxii, 46

Azoarcus spp., 749Azomonas spp., 749Azotobacter spp., 749

B

Bacillus spp., 15, 17–18, 21, 397–398, 416, 424, 593,747–748

B. amyloliquefaciens, 584B. anthracis, 462, 584B. badius, 160B. betanigrificans, 435


B. carotarum, 583B. circulans. See Paenibacillus.B. clausii, 161B. coagulans, 7, 435–436, 578, 584

chemical D values, 316thermal D values, 425HPP effects, 462

B. cereus, 7, 48, 157, 160–161, 578, 583aw minimum, 43BHA inhibition, 322bioassay, 286–287, 293chitosans, 332D values, thermal, 417gastroenteritis, 583–585

diarrheal, 584–595emetic, 585

PEF effects, 466phage typeability, 264pH growth range, 40polyphosphate effects, 324–325radiation D values, 379–380site of pathogenesis, 525

B. inconstans, 408B. larvae. See PaenibacillusB. lentus, 583–584B. licheniformis, 160, 204, 467, 578,

584B. macerans. See Paenibacillus.B. megaterium, 332, 417, 584B. mesentericus. See B. subtilisB. mycoides, 583–584B. nigrificans, 182B. pasteurii, 583B. polymyxa. See PaenibacillusB. psychrodurans, 398B. psychrotolerans, 398B. pseudomycoides, 584B. pumilus, 161, 204, 380, 583B. sporothermodurans, 160

ribotyping, 268B. stearothermophilus. See Geobacillus.B. subtilis, 48, 320, 330, 467, 528, 584

aw minimum, 46chemical D values, 316ropy bread dough, 204HPP effects, 462sigma factors, 529thermal stability, 431, 435

B. thermoacidurans, 437B. thermoproteolyticus, 431B. thuringiensis, 264, 583–584

B. vulgatus, 202B. weihenstephanensis, 161, 398, 584bread dough quality, 204, 474ham sours, 108meats, 65, 102milk, 160–161seafoods, 110

Bacon, 103–105Canadian, 103spoilage, 104–105Wiltshire, 103–104, 108Wisconsin process, 309

Bacterial interference. See microbial interference.Bacterial soft rot, 128Bacteriocins, 336–339

Klaenhammer classification, 337Bacteriodes spp., 16, 750

B. fragilis, 52, 488, 736Bacteriophages, 340–341

activity against pathogens, 340–341animal feces, 490Bacteroides fragilis, 488Campylobacter spp., 341E. coli, 487–489lux phages, 242, 261–262meat spoilage intervention, 340–341PEF sensitivity, 466salmonellae, 340S. aureus, 552V. vulnificus, 341

Bacterium-coli commune. See E. coli.Bagoong, 179Baker’s yeast, 33

intracellular pH, 44Ball, C. O., 6Barker, B. T. P., 5Barrier technology. See hurdle concept.Basidomycetes, 33Basipetospora spp., 31BAX for screening, 258Becquerel, defined, 371Beef. See meats.Beers and ale, 3, 182–184

chemical composition, 182–183pasteurization, 183pH range, 183spoilage, 183–184

Belachan, 179Belehradek model, 491Benjamin, H., 5Benomyl, 330–331

Index 755

Benzoic acid/benzoates, 301–303effect on spores, 304intermediate moisture foods, 450–451mode of action, 303

Bergeyella spp., 749Beta rays, defined, 372Betabacterium spp., 153

B. vermiforme, 188BIAcore, 271Bier, L., 7Bifidobacterium spp., 15, 485–486, 748

B. adolescentis, 486B. bifidum, 485

YATP, 155YG, 155

B. infantis, 202B. longum, 155, 161, 202, 486bifidus milk, 485compared to E. coli, 486distribution, 486growth, 485

Bigelow, W., 6Bile pigments, 106BIND test, 263Bioassay methods. See also cell culture methods.

Anton test, 290, 671diarrheal, 288–289ferrets, 287–288ileal loops, 286–287, 290, 534, 660, 667,

670, 734–735infant mouse, 286kitten emesis, 289monkey emesis, 289mouse lethality, 285–287nude mice, 605–606RITARD model, 291, 664Sereny test, 290, 667–668, 671skin tests, 289–290suckling mouse, 288, 667, 732, 734Suncus murinus, 287, 585

Biocontrol, defined, 333bacteriophages, 340–341lactic antagonism, 335–336microbial interference, 56–57, 334

Biofilms, defined, 82, 90, 527–529effect of sanitizers, 318role of quorum sensing, 529

Bioghurt, 167Biological coverings of foods, 54Biosensors, defined, 269

fiber optics, 271

illustrated, 270piezoelectric crystals, 269–271surface plasmon resonance, 271

BioSys instrument, 275Biota, defined, 64Biotype, defined, 536Biovar, defined, 536Biphenyl, 331Birdseye, C., 6Bisulfite. See sulfur dioxide.Black rot of peaches, 28Black spot of meats, 28–30, 79, 109Black water-soaked spot of lettuce, 130Bladchan, 179Blanching, 125, 375, 396–397, 443, 447Blights of fruits/vegetables, 130, 135Blown pack spoilage, 107Bologna. See processed meatsBondeau, 6Bone taint of beef, 80Bongkrek, 30, 191–192

bongkrekic acid, 191Borden, G., 5Botox, compared to tetanus toxin, 581Bottled water, 210–211

coliforms, 210E. coli, 210fruit-flavored, 211microbiota, 210

Bottom fermentation, defined, 150, 183Botrytis spp., 17, 28–29, 102, 331, 722

B. allii, 134B. cinerea, 29, 134–135

awminimum, 46pH growth minimum, 43

SO2 effects, 306“Botulinal cook”. See twelve D process.Botulinal toxins. See C. botulinum.Botulism, adult, 573–586

outbreaks/cases, 581–582infant, 582–583

Bourbon whiskey, 186Bouza beer, 187Bovine spongiform encephalopathy, 8,

737–738Brachybacterium spp., 168, 747Bradyzoites, 683, 686“Bread molds”, 30Breads, fermented, 179–180Breath hydrogen test, 162–163Breed count method, 226


Bremia spp., 134Brenneria spp., 131

B. alni, 129B. nigrififluens, 129B. paradisiaca, 129B. quercina, 129B. rubrifaciens, 129B. salicis, 129

Brettanomyces spp., 32, 184B. intermedius, 32

Brevetoxin, 739Brevibacillus spp., 17–18, 21–22, 424, 747Brevibacterium spp., 15, 397, 747–748

B. linens, 747–748Brevundimonas spp., 16, 25, 80, 749Brewer’s yeast. See baker’s yeast.Brochothrix spp., 17–18, 22, 397, 747

B. campestris, 22B. thermosphacta, 22, 103, 107, 339, 407

growth pH on meats, 365meat spoilage, 86–87, 106, 363, 366minimum growth temperature, 398radiation sensitivity, 384

liver spoilage, 87meats, 65, 102compared to listeriae, 593MAP meats, 357

5-Bromo-4-chloro-3-indolyl-β-D glucopyranoside,249–250

4-Bromo-4-chloro-3-indolyl-β-D-glucuronide,249–250

5-Bromo-4-chloro-3-indoxyl-β-D-glucuronide,249–250

Brucellosis, 158, 519Buffer, defined, 42Bulgarian butermilk, 166Bundle forming pili, defined, 536Burg, S., 351Burkholderia spp., 16–18, 23, 397, 749

B. cepacia, 210, 529, 722, 749–750B. cocovenenans, 191–192, 750

Butter, composition, 164–166, 205garlic, 165pathogens, 165spoilage, 3, 166–167

Buttermilk, 164Butylated hydroxyanisole (BHA), 321–322Butylated hydroxytoluene (BHT), 321–322t-Butyhydroxyquinoline (TBHQ), 3221–322Byssochlamys spp., 17, 27, 29

B. fulva, 7, 29, 436, 716

B. nivea, 29, 716aw minimum, 46canned fruits, 436thermal D value, 29

canned fruit indicator, 474

C

Cacao bean fermentation, 189irradiation, 382

Caenorhabditis elegans, 334Cadaverine, 82, 84, 181Cake spoilage, 204Calcinated calcium, 317Calcium hypochlorite, 140Caliciviruses, 730Caloramater spp., 22, 424CAMP test, 592–593Campylobacter spp., 17–18, 22, 40, 259, 749–750

C. cinnaedi. See Helicobacter.C. coli, 70, 403, 650, 669–690C. concisus, 748C. curvus, 22C. cryaerophila. See Arcobacter.C. fenneliae. See Helicobacter.C. intestinalis, 669C. jejuni, 8, 650, 668–672

subsp. doylei, 668AFLP analysis, 265bioassay, 286, 293, 670–671chicken carriage, 669distribution, 669–670D value, thermal, 669enteritis syndrome, 671

number of cases, 520–521freezing properties, 669–670genome size, 669growth requirements, 669MAP beef, 362–363meats, 65, 69–71, 76milk, 159, 670phage control, 340–341poultry, 65, 88prevention, 671–672quorum sensing, 526radiation D value, 380, 384site of pathogenesis, 525toxins. See enterotoxins.viable but nonculturable, 233–234virulence properties, 670–671

C. lari, 70

Index 757

C. nitrofigilis. See Arcobacter.C. rectus, 22poultry, 65, 88

Campylobacteriosis, 7, 668–672prevalence, 520–521

Candida spp., 17, 31–32, 306C. albicans, 323C. famata, 32C. guilliermondii, 207C. holmii, 37, 179C. intermedia, 208C. kefyr, 32C. krusei, 33C. lipolytica, 32, 80, 208C. methanosorbosa, 207C. pseudotropicalis. See C. kefyrC. scottii, 46

aw minimum, 445C. stellata, 32C. tropicalis, 208C. utilis, 208, 404

awminimum, 46C. valida, 33

wine spoilage, 184C. zeylanoides, 80, 90

aw minimum, 46, 445meats, 66, 102poultry, 66seafoods, 110

Candies, 204–205Canned foods, 4–5

acid classification, 435–436chemical heat adjuncts, 337spoilage, 435–438spore limits, 511

Caprylic acid, 302Carbon dioxide, effect on microbes, 354–355

mode of action, 354–356sensitivity of microbes, 355spore germination effects, 356

Carcass sanitizing, 91–92Cardiobacterium spp., 749Carnimonas spp. 16, 102, 749

C. nigrificans, 107Carnitine, 47–48Carnobacterium spp., 17–18, 22, 150, 152

C. divergens, 152, 364C. gallinarium, 152C. mobile, 152, 364C. piscicola, 118, 152, 339, 364C. viridans, 107, 152

MAP meats, 364meats, fresh, 65phylogeny, 593

Carrier, defined, 159, 621Carvacrol, 53, 324Carvone, 321, 323Caseobacter spp., 65, 748Catfish. See seafoods.CDCP surveillance, 520–521Cedecea spp., 397Cell culture methods, 291–295

Caco-2 cells, 293–295, 663, 671Chinese hamster ovary, 294–295, 667, 670, 732,

734feline kidney cells, 314guinea pig intestine, 292, 294HCT-8, 664HeLa cells, 294, 639, 663–664, 667–668, 670Henle, 663–664Hep-2, 638, 663, 735human fetal intestinal, 292human ileal, 292human mucosal cells, 292immunofluorescence, 295INT407, 531, 639, 670Vero cells, 73, 639, 670, 732, 735Y-1 adrenal, 295, 667, 732, 734

Cell injury repair, 231–233Cellulomonas spp., 208

C. flavigena, 181Cephalosporium spp., 30, 190Ceratocystis spp., 134

C. fimbriata, 135C. paradoxa, 135

Cercariae, 691–692Cereals, 203Cereolysin, 583–584Cereulide, 287, 585Certified milk, 5, 512Cetylpyridinium Cl2, 317Cestoidea, 690Ceviche, 703–704Champagne. See wines.Cheeses, 168–169

cottage, 513disease outbreaks, 169Eh, 50–51M. avium subsp. paratuberculosis, 160spoilage, 168–169

Chemical preservatives,acetic acid/acetates, 326–327


acidified sodium chlorite, 312antibiotics, 327–330antifungal agents, 330–331antioxidants, 321–322activated lactoferrin, 314bacteriocins, 336–339benzoic acid/benzoates, 301–303chitosans, 332chlorine, 317dehydroacetic acid, 332diacetate, 326diethyldicarbonate, 332dimethylpyrocarbonate, 333electrolized oxidized water, 312–313endolysins, 339–340ethanol, 332ethylene/propylene oxide, 331flavoring agents, 322–323hydrogen peroxide, 315–317lactic acid, 326–327lactoperoxidase system, 53–54NaCl, 320–321nithrates/nitrites, 306–312ozone, 314–315parabens, 303–303polyamino acids, 333propionates, 305sorbic acid/sorbate, 303–305spices, spice oils, 323–326sugars, 320–321sulfite/SO2, 305–306

Chemohalobacter spp., 748Chestnut tree blight, 135Chevallier-Appert, 5Chinese soy sauce, 179Chitosans, 332Chlorella pyrenoidosa, 207–208Chlorhexidine, 91Chlorine dioxide, 91, 317–318, 687Chlortetracycline, 329–330CHO cells, 293–295Choleglobin, 106Cholera pandemics, 661Chromobacterium spp., 16, 397Chromogenic substrates, 248–250Chronic wasting disease, 739Chryseobacterium spp., 23, 79, 114, 397, 749

C. joostei, 166butter, 166

Chryseomonas spp., 749Chryseosporium spp., 31Cider, 185–186

C. parvum destruction, 689diethyldicarbonate, 332disease outbreaks, 185–186patulin in, 712pH, 42

Ciccarelli, A., 8Ciguatera poisoning, 740Ciguatoxin, 740Cinnamic aldehyde, 53, 324Citrinin, 715Citrobacter spp., 18, 22, 397, 477, 750

C. freundii, 22, 69, 535, 732–733meats/poultry, 65, 69toxins. See enterotoxins.

Citrus canker, 131Cladosporium spp., 28–29, 577

C. cladosporiodes, 29C. herbarum, 29, 135eggs, 201meats, 66, 79, 102pickles, 182

Clams. See seafoods.Clavibacter spp., 23, 748Claviceps purpurea, 4Clonorchiasis, 692–693Clonorchis spp., 525, 690

C. sinensis, 692“Closed waters”, defined, 728Clostridium spp., 15, 17–18, 22, 48, 397, 416, 424,

474, 748C. acetobutylicum, 44C. algidicarnis, 365C. argentinense, 574C. baratti, 574C. bifermentans, 381, 435C. botulinum, 7–8, 157, 323

antibotulinal hurdles, 334, 361aw growth minima, 43, 45–46, 575, 577bioassays, 286, 285D values, chemical, 316D values, radiation, 378–381, 578D values, thermal, 426, 577–578ELISA detection of toxin, 243, 255ecology, 574, 576, 578fluorogenic substrates, 250fresh cut produce, 138, 140gel diffusion detection, 255groups, 574growth, 576in seafoods, 114irradiation destruction, 383liver sausage, 103

Index 759

meats, 65, 68, 102MAP foods, 359–361, 580mouse lethality, 285–286nitrite effects, 307–312neurotoxins, 574–575, 580–581PCR detection, 243pH growth range, 40, 575–577propylparaben inhibition, 303radiation injury, 232radiation resistance, 373radiometric detection, 248ribotypes, 268seed sprouts, 140–141soils, water, 574, 576sous vide foods, 579–580spores in meats, 68, 579vacuum-packaged seafoods, 363vegetables, 103, 126

C. butyricum, 308, 336, 435, 578botulinal toxin, 574, 583gassiness in cheese, 168radiation D value, 381

C. difficile, 583C. estertheticum, 365C. fallax, 340C. frigicarnis, 107C. gasigenes, 108C. histolyticum, 431C. lactatifermentans, 630C. laramie, 365C. nigrificans, 107, 435C. pasteurianum, 168, 435C. perfringens, 7–8, 22, 52, 75, 197, 310, 524,

578, 733aw minimum/effects, 48, 568bioassays, 289–291, 295bacteriocin typing, 569diacetate effects, 327DNA probes, 257Eh effects, 52, 568enterotoxin. See enterotoxins.dehydrated foods, 206, 446deli foods, 199distribution, 568D values, thermal, 569endolysins, 339–340food poisoning. See C. perfringens

gastroenteritis.gel diffusion, 103, 255growth requirements, 568heat injury, 232ileal loop assays, 291

L forms, 570MAP meats, 362–363meats, 66–67, 88mechanically deboned meats, 75mouse lethality, 285–286nitrite effects, 308organ meats, 77pH growth range, 40, 43, 568perfringolysin O, 567poultry, 88radiation D values, 374salads, 199–200seafoods, 111site of pathogenesis, 525skin tests, 289–290spices, 200sporulation, 570toxin types, 568

C. sordellii, 381C. sporogenes, 157, 205, 578

cheese spoilage, 168ethylene oxide D value, 316nitrites, 308, 311radiation D value, 380–381surface survival, 228

C. thermosaccharolyticum. SeeThermoanaerobacterium.

C. tyrobutyricum, 157, 308, 324gassiness in cheese, 168–169

C. welchii. See C. perfringens.Clostridium-Lactobacillus-Bacillus branch, 15, 591Coagulin, 335Cocoa beans, 187–188Codex Alimentarius Commission,

approval of irradiation, 385mycotoxin limits, 712

Codworm. See Pseudoterranova decipiens.Coelomycetes, 28Coffee beans, 187–188Coit, H. L., 5Cold shock proteins, 407–408Coleslaw, 144Colifoms, defined, 476–477

animal/human feces, 490biscuit dough, 198bottled water, 210–211chromogenic detection, 249–250compared to coliphages, 487compared to enterococci, 484–486cottage cheese, 165, 167criteria for foods, 479–480dehydrated foods, 206


deli foods, 197, 199–200fecal, 69, 126–127, 335, 477, 490fresh cut produce, 126, 490frozen meat pies, 204fruits, 142–143genera of, 476–477ground beef, 66–67, 69, 73growth, 478–479impedance detection, 242, 272–273lactic inhibition, 335limitations, 480–481meats, 67, 69, 72, 75, 77microcolony-DEFT, 222milk, 160ONPG detection, 249–250organ meats, 77Petrifilm detection, 223pH growth minimum, 478possible overuse, 489–491poultry, 67, 88–89radiometric detection, 242, 248ready-to-use foods, 138related to E. coli, 486seafoods, 111–114tuna pot pies, 199vegetables, 126–127viruses, 728yogurt, 166

Colilert system, 250Coliphages, 487–489

animal feces, 490foods, 489related to enteric viruses, 488–489utility for water, 488–489

ColiQuik system, 250Colletotrichum spp., 17, 28–29, 134

C. coccodes, 134–135C. gloesporoides, 29C. lagenarium, 135C. lindemuthianum, 135C. musae, 135

Colony hybridization, 257–258Comamonas spp., 16, 25, 80, 749Commercial sterility, 416Compatible solutes, 47–49Competitive exclusion, 629–631Conalbumin, 53Condensed milk, 5, 157Conidia, defined, 27Conglutinin, 53Contact plate methods, 227–228

Conrolled atmosphere storage, 354Cooking/cooling parameters, 502Corynebacterium spp. 15, 17–18, 23, 397, 748

C. diphtheriae, 23C. flaccumfaciens See Curtobacter.C. “manihot”, 187C. michiganense, 130C. nebraskense, 130C. sepedonicum, 130bacon, 108enteral foods, 206meats, 65, 102poultry, 65, 69seafoods, 110

Coryneforms, defined, 23Cottage cheese, 165, 168Country-cured hams, 103Coxiella burnetti, 158, 415Creutzfeldt-Jakob disease, 738–739. See also prions.Critical control points. See HACCP.Crohn’s disease, 160Crowle slide test, 255Crown rot, 135Crustaceans. See seafoodsCryptococcaceae, 32Cryptococcus spp., 32–33, 66, 110Cryptosporidiidae, 680Cryptosporidiosis, 687–689

USA illness cases, 688–689Cryptosporidium spp., 521, 680

C. parvum, 17, 687–689RT-PCR detection, 259site of pathogenesis, 525UV irradiation effects, 689

bioassay, 293chlorine/ozone resistance, 687PCR detection, 259–260produce, 147

Cryptosoriopsis malicorticis, 135Curie, defined, 371Curing, of meats, 101–103Curli fimbriae, 639Curtobacterium spp., 23

C. flaccumfaciens, 130Cyclophyllidea, 691Cyclopiazonic acid, 712Cyclops, 693Cyclosporiasis, 689–690Cyclospora spp., 521, 680

C. cayetanensis, 17, 19, 144, 539, 689–690site of pathogenesis, 525

Index 761

Cystic fibrosis, 24, 529Cysticercosis, 695–696Cysticercus cellulosae, 696Cytokines, 533–534, 557–558, 609–610Cytophaga spp., 749

D

Dadhi, 167Daggett, E., 5Dairy mold, 29Dairy products, 156–169

fermented, 164–169pH range, 44

Dark firm dry meat spoilage, 86, 105, 357, 363Debaryomyces spp., 32–33, 66, 102

D. hansenii, 33, 49, 90D. kloeckeri, 207D. subglobosus. See D. hanseniidehydrated foods, 206seafoods, 110

Definitive host, defined, 679Dehydrated foods, 206Dehydroacetic acid, 332Deibel, R. H., 8Deinobacter spp., 388

D. geothermalis, 389D. grandis, 389, 750

Deinococcus spp., 397, 747D. proteolyticus, 389D. radiodurans, 389

chromosomes, 391ethylene oxide D value, 316radiation resistance, 384, 388, 391

D. radiophilus, 389–390D. radiopugnans, 389

Dekkera spp., 32D. bruxellensis, 32, 179

Delftia spp., 16, 25, 749Delicatessen foods, 197–199Demetria spp., 748Denys, T., 7Dermacoccus spp., 24, 747Desiccation. See Drying preservation.Desulfotomaculum spp., 50, 424,

D. nigrificans, 433Desulfovibrio desulfuricans, 433

D. vulgaris, 433Deuteromycota, 28Deuteromycotina, 28, 30Devosia spp., 16, 25, 80, 749

Diacetate, 302Diacetyl, 164, 321–322, 356, 474Diamines, 117, 181Diarrhea, defined, 536Diethyl pyrocarbonate, 304, 333Digenea, 690Digestive system, of humans, 523Dimethyl dicarbonate, 332Dinitrosyl ferrohemochrome, 3072, 4-dinitrophenyl-lysine, 333Diphyllobothriasis, 7, 693–695Diphyllobothriidae, 691Diphyllobothrium spp., 691

D. latum, 693–694D. pacificum, 703

Dipicolinic acid, 320Diplodia spp., 30

D. natalensis, 135Diplomonadida, 679Dipodascus geotrichum, 29Direct epifluorescent filter method (DEFT),

221microcolony DEFT, 221–222

Direct microscopic counts, 221, 225–226Distilled spirits, 186–188

whiskeys, 186DNA amplification. See Polymerase chain

reaction.DNA analysis, 15DNA hybridization, 256–257DNA probes. See Nucleic acid probes.DNase. See Thermostable nuclease.Domoic acid, 740–741Donk, P. J., 7Dough products spoilage, 203Downey mildew, 134Dried foods, 206. See also drying preservation.Drosophila melanogaster, 134Dry film methods, 223–224Drying preservation, 443–454

alarm water content, 446aw, 45–46effect on microorganisms, 445–446glass transition, 454–455intermediate moisture foods, 447–454preparation, 443–44storage stability, 447

Duganella spp., 749Duncan, C. L., 8“Dun” mold, 31Durand, P., 5


D value (thermal), defined, 425–427Alicyclobacillus, 423Aspergillus niger, 442Bacillus cereus, 416–417Bacillus coagulans, 424Bacillus licheniformis, 425Bacillus subtilis, 416Campylobacter jejuni, 669Clostridium botulinum, 425–426, 428–429Clostridium nigrificans, 429Clostridium perfringens, 569Clostridium sporogenes, 429Coxiella burnetti, 425Flat-sour spores, 425Geobacillus stearothermophilus, 429History, 6Lactoperoxidase system, 54Listeria monocytogenes, 54, 418L. innocua, 427Mycobacterium tuberculosis, 425M. avium subsp. paratuberculosis, 426Neosartorya fischeri, 423Pectinatus spp., 428P. cerevisiiphilus, 428P. frisingensis, 421Penicillium citrinum, 426P. roquefortii, 420Putrefactive anaerobe, 428–429Rhodotorula mucilaginosus, 426Salmonella spp., 427Salmonella senftenberg, 420, 425saxitoxin, 739Staphylococcus aureus, 54, 554–55Talaromyces flavus, 423Thermoanaerobacterium thermosaccharolyticum,

429Torulaspora delbrueckii, 426Vibrio parahaemolyticus, 659Xeromyces bisporus, 31Yersinia enterocolitica, 665

Dye reduction methods,Methylene blue, 219, 225Resazurin, 225

Dysentery, defined, 536

E

EAST1, 638E-cadherin, 533, 604, 610Echinostomata, 690Edwardsiella tarda, 478

EFDV syndrome, 713Eggs, 198, 201–202

listeriae in, 200salmonellae, 202, 627spoilage, 200–202

Eh, defined, 49illustrated, 50related to pH, 51

Ehrenbaum, E., 6Eikenella spp., 749Electrical stimulation, 76–77Electroimmunodiffusion, 242Electrolyzed oxidized water, 312–314Electron accelerators, 376–377ELISA methods, 243, 253–255, 692

botulinal toxins, 255E. coli enterotoxins, 255molds/mycotoxins, 254salmonellae, 254Salmonella-Tek, 254“sandwich/double sandwich”, 254Staphylococcus aureus enterotoxins, 254

Elliott, S., 5Emericella spp., 27

E. nidulans, 28E. venzuelensis, 710

Empedobacter spp., 23, 114, 749Emperor Leo VI, 573Endamoebidae, 680Endolysins, defined, 339–340Endomycopsis fibuliges, 188Enhydrobacter spp., 748Enrichment serology, 252Entamoeba spp., 680

E. coli, 682E. histolytica, 17, 19, 525, 650, 682–683

Enteral foods, 206Enteritis necroticans, 567Enteroaggregative. See E coli.Enterobacter spp., 17–18, 23, 733

E. aerogenes, 44aw minimum, 46

E. agglomerans. See Pantoea.E. cloacae, 69, 393, 650, 732

enterotoxin, 538, 736radiation D value, 381

E. hafniae, 69E. sakazakii, 23, 732

D values, thermal, 732effect of chitosans, 332

eggs, 198

Index 763

fish, 110livers, 87meats, 65, 69, 102olives, 181poultry, 65

Enterobacteriaceae, 16, 88, 90, 750Enterococci as indicators, 481–485

classification, 481–483compared to coliforms, 485–587distribution, 483–484food quality, 484–485freezing survival, 485–486

Enterococcus spp., 17, 23, 150–153, 397–398E. asini, 482E. avium, 482–484E. casseliflavus, 105, 107, 482–484E. cecorum, 482–483E. columbae, 482–483E. dispar, 482–483E. durans, 482–484E. faecalis, 105, 169, 180, 219, 309, 481–484

diacetyl, 322decimal reduction time, 419HPP effects, 463meats, 68, 88, 108YG, 155Radiation sensitivity, 384

E. faecium, 68, 88, 105, 169, 191E. fallax, 482E. flavescens, 482–483E. gallinarum, 482–483E. hirae, 68, 482–484E. malodoratus, 482–483E. mundtii, 107, 482–484E. pseudoavium, 482–483E. raffinosus, 482E. saccharolyticus, 482–483E. seriolicida, 486E. solitarius, 482E. sulfureus, 482–483bacon, 104compared to coliforms, 487freezing storage, 486green wieners, 104–105luncheon meats, 108meats, 65, 67, 102milk, 158phylogeny, 593poultry, 65seafoods, 110vancomycin resistance, 169

Enterohemorrhagic strains. See E. coli.Enteroinvasive strains. See E. coli.Enteropathogenic strains. See E. coli.Enterotoxigenic strains. See E. coli.Enterotoxins,

Aeromonas caviae, 538, 734Aeromonas hydrophila, 538

bioassay, 286, 293Bacillus cereus, 287, 532, 583–584Bacteroides fragilis, 538, 736Campylobacter jejuni, 670

bioassay, 286, 293, 670Citrobacter freundii, 538, 663Clostridium perfringens, 532, 570–571

bioassay, 285, 293, 295gel deffusion detection, 255electroimmunodiffusion, 242ELISA detection, 243mode of action, 571

Entamoeba histolytica, 682Enterobacter cloacae, 538E. sakazakii, 732Escherichia coli,

bioassay, 286, 293–295EAST1, 638ELISA detection, 255latex agglutination, 242LT/ST, 649–650passive immune hemolysis, 242PCR detection, 242radioimmunoassay, 243stx1/stx2, 73, 639–641

Klebsiella pneumoniae, 538Plesiomonas shigelloides, 538Salmonella spp., 534Staphylococcal, 108, 532, 545, 550

bioassay, 289chemical properties, 552–554DNA probe, 257ELISA detection, 254gastroenteritis minimum, 557gel diffusion detection, 255minimum cells for detectable levels, 243,

254mode of action, 557–558production, 549, 554–555radioimmunoassay, 253thermal D values, 555

Vibrio cholerae, 534, 537, 663bioassay, 287, 293

V. hollisae, 664


V. mimicus, 663Yersinia enterocolitica, 667

bioassay, 667–668Enteroviruses, 488–489Epifluorescence microscopy, 221Epsilon polylysine, 333Equilibrium modified atmosphere packaging, 353Equilibrium relative humidity, 453–455Eremascus spp., 31Ergot poisoning, 4ERIC, 260Erwinia spp., 17–18, 23, 128, 137, 397, 722, 750

E. amylovora, 130, 138E. ananas, 25E. carotovora. See Pectobacterium.E. chrysanthemi, See PectobacteriumE. dissolvens, 187–188E. herbicola, 25E. milletiae, 25E. stewartii, 25E. uredovora, 25

Erysipeloid, 15, 114, 594, 736Erysipelothrix spp., 736, 747–748

E. rhushiopathiae, 407, 736compared to listeriae, 594meats, 65, 68

E. tonsillarum, 736Erythorbate, 101Escherichia spp., 17–18, 46, 223, 397, 533, 637–650

E. albertii, 478E. blattae, 478E. coli, 23, 40, 42, 69, 219, 232, 268, 477, 733

aw effects, 48bioassay, 286, 288, 291, 293–295bottled water, 210butter, 165chromogenic substrates, 249–250carcass washing, 92cider, 185–186colony hybridization, 258competative exclusion, 636dry film method, 223–224dry cured salami, 109jerky, 104mayonnaise, 203meats, 65, 69, 73milk cows, 159ozone, 56pH minimum, 43poultry, 65vegetables, 126–127

enteroaggregative (EaggEC) strains, 637–638enterohemorrhagic (EHEC) strains, 539, 638–547

acetic acid effects, 326acid adapted, 530acid resistance, 535bovine fecal carriage, 644–645calcinated calcium, 326chlorine, 317dimethyldicarbonate, 332D values, thermal, 642D values, radiation, 381, 383HPP effects, 461–463Hydrogen peroxide, 317Ozone, 314–315PCR detection, 258PEF effects, 465–466PFGE analysis, 267pH growth range, 641Ribotyping, 268Stx toxins, 639–641USA estimated cases, 521Viable but nonculturable, 233

enteroinvasive (EIEC) strains, 647–648enteropathogenic (EPEC) strains, 525, 638enterotoxigenic (ETEC) strains, 525, 648–650E. fergusonii, 478E. hermannii, 478E. vulneris, 478

Essential oils. See spice oils.Esty, J., 6Ethanol, 332, 474Ethylenediaminetetraacetic acid, 321Ethyl formate, 302

D values, 316Ethylene oxide, 302, 331Ethyl-N-dodecanoyl-L-arginine HCl, 333Ethyl vanillin. See vanillin.Eucestoda, 690Eucoccidiida, 680Eugenol, 53, 324Eupenicillium spp., 27, 30Eurotiales, 27Eurotium spp., 27–28, 30, 66

E. herbariorum, 28E. repens, 46aw minimum, 46

Eurypsychrotroph, defined, 396Evanescent wave biosensor, 271Evaporated milk, 157Exiguobacterium spp., 747–748Extract-release volume, 85–86

Index 765

Extrinsic parameters of growth, 54–57carbon dioxide, 56hurdle concept, 341lactic antagonism, 56–57microbial interference, 56–57ozone, 56relative humidity, 56storage temperature, 54–55

F

Fabospora. See Kluyveromyces.Facklamia spp., 748Factor increasing monocytopoiesis, 610Facultative anaerobe, defined, 51Fasciola spp., 690

F. hepatica, 691Fascioliasis, 691Fasciolidae, 691Fasciolopsiasis, 691–692Fasciolopsis spp., 691–692

F. buski, 691–692Faseikh, 582Fast freezing. See quick freezing.Fastier, L. A., 5Fecal coliforms, defined, 490Fecal–oral transmission, 522Fermentation, 149–155

defined, 149–150acetic acid, 155–156bottom, 150cocao beans, 189hetero-, 153homo-, 153malo-lactic, 184–185propionic acid, 164top, 150

Fermented foods (see individual products)Ferrets, 287–288Fessik, 179Fiber optic biosensors. See biosensors.Filifactor spp., 22, 424Filobasidiella sp., 32Filopodium, defined, 604Fingerprinting methods, 263–269

AFLP, 265Microarray, 268–269Phage typing, 263–264MEE, 265REA, 266RAPD, 266–269

PFGE, 267RFLP, 267ribotyping, 268

Fire blight, 138FISH, 260Fish (see also seafoods), 3

pastes/sauces, 178–179spoilage, 86–87

Fit, 317, 319Flat sour spores, 425, 427, 474, 511Flatworm diseases,

clonorchiasis, 692–693cysticercosis/taeniasis, 695–696diphyllobothriasis, 693–695fascioliasis, 691fasciolopsiasis, 691–692paragonimiasis, 692

Flavimonas spp., 750Flavobacterium spp., 16–18, 23, 397, 749

F. aurantiacum, 714F. proteus, 184Biofilms, 528meats and poultry, 65seafoods, 110

Flavoring agents, 322–323Flour, 203Flow cytometry, 242, 256, 274–275Fluorescent antibody, 242, 251–252Fluorogenic substrates. See also chromogenic,

248–250Food, Drug and Cosmetic Act, 8FoodNet Surveillance, 520–521, 671–672Food quality indicators, 473–475Food safety objective, 506–507Food sanitizers, 140, 312–320

acifified sodium chlorite, 312, 318activated lactoferrin, 314AgClor, 318Allylisothionate, 319Avgard, 317Calcinated calcium, 317cetylpyridinium chloride, 317chlorine, 317–318electrolyzed oxiding water, 312–314

illustrated, 313Fit, 317–319Hydrogen peroxide, 315–319peracetic acid, 318oxine, 318ozone, 314–315, 687quartenary ammonium compounds, 318


sodium chlorite, 317sodium hypochlorite, 317–319Tsunami, 317–318

Forster, 7Frankfurters. See processed meats.Fraturia spp., 750Free water, defined, 402Freeze drying, 444Freezer burn, 401Freezer temperature, defined, 396Freezing/frozen foods, 396–397, 399–401

effect on organisms, 401–403fast, 399, 444food freezing points, 400slow, 399, 444preparation of foods, 396–397refreezing, 403salmonellae survival, 401storage stability, 399–401thawing, 399, 403–404

Fresh-cut produce, 138–139Irradiation, 383

Frigoribacterium spp., 730Fruits. See also vegetables,

chemical composition, 137pH range, 42, 137sanitizers, 318spoilage, 137–138

Fujino, T., 7Fumitremorgin, 30Fumonisins, 29, 718–721

in corn/feeds, 719pathology, 721properties, 719–721

Fusarin C, 718Furanone, 528Fusarium spp., 28–29, 135

F. anthophilum, 718F. dlamini, 718F. globosum, 718F. graminearum, 135, 722F. moniliforme, 324, 718–719F. nygamai, 718F. napiforme, 718F. oxysporum, 721F. proliferatum, 718F. roseum. See Gibberella zeae.F. sacchari, 718F. sambucinum, 721F. subglutinans, 718F. thapsinum, 718F. tricinctum, 722

F. verticillioides, 718bacon, 108meats, 66, 102pickles, 182single-cell protein, 207

F value, defined, 428Fo, 337, 429

G

Gaertner, 7Gambierdiscus toxicus, 740Game meats, 67Gamma radiation, 376Gamma rays, defined, 372Gari, 29, 149, 191Gassiness, of cheese, 168–169

hams, 108Gel diffusion methods, 242, 255

micro-Ouchterlony, 242General method, 6GeneVision system, 259Geobacillus spp., 416, 424, 430–432, 435–436,

747–748G. stearothermophilus, 7, 21, 467

D values, H2O2, 316HPP effects, 457Irradiation resistance, 380

Genomovar, defined, 536Geotrichum spp., 17, 28–29, 474

G. candidum, 29, 134–135, 167aw growth minimum, 46

butter/cheese spoilage, 167meat/poultry, 66, 102

Giardia spp., 679G. lamblia, 17, 525, 650, 680–682

effect of ozone, 56, 315distribution, 680incidence in food/foodborne cases, 681qPCR detection, 260

Giardiasis, 8, 680–682Gibberella zeae, 722

G. fujikuroi, 718Gimenez, D., 8Glass transition, 454–455Gloeosporium spp., 30

G. musarum, 135G. perennans, 135

Gluconoacetobacter spp., 260Gluconobacter spp., 16, 155, 750

G. oxydans, 183, 189pH minimum, 43

Index 767

Glucono-delta-lactone, 460Glucose oxidase, 53, 333Glucosinolates, 53Glycine betaine, 47–48Glycocalyx, 527Goldner, S., 5Gompertz equation, 491Gonyaulax acatenella, 739

G. catenella, 739G. tamarensis, 739

Gordona spp., 747Gout, 209Gracilibacillus spp., 21, 424, 747GRAS, defined, 56, 301–302Gray (Gy), defined, 371Greening of meats, 106–107Grimwade, 5Group D streptococci. See EnterococcusGroup N streptococci. See Lactococcus and

Vagococcus spp.Growth rate equation, 55Guillain-Barre syndrome, 671Gumming disease, 130Gymnodinium breve. See Karenia.

H

Hafnia spp., 27–28, 23, 397H. alvei, 23, 306, 396, 535, 733meats/poultry, 65, 102, 365

Halobacterium spp., 47, 397Haloduric, defined, 320Halomonas spp., 16, 749Halophile, defined, 45, 320

aw minima, 46Halzoun, 691Hammer, B. W., 7Hams, country cured, 178

spoilage, 104–105Hanseniaspora spp., 27, 31, 33Hansenula spp., 66, 110

H. polymorpha, 207H antigens, defined, 251Hazard analysis critical control points

(HACCP), 497–506decision tree, 501defined, 497HACCP definitions, 498–499limitations, 506prerequisite programs, 498principles, 499–501, 503

Hazen, E., 7

Heat resistance of microorganisms, 416–423age of organisms, 420–421carbohydrates, 418growth temperature, 421inhibitors, 421lipids, 416–417number of organisms, 419–420pH, 418–419proteins, 419time-temperature, 421–422salts, 417–418ultrasonics, 422water, 416

Helcococcus spp., 22, 70, 748Helicobacter spp., 524

H. cinnaedi, 22H. fenneliae, 22H. pylori, 159, 524–525

Helminthosporium spp., 28, 30Hemagglutination-inhibition, 242, 256Hemolysin BL, 584Hemolytic uremic syndrome, 535, 639–645Hemorrhagic colitis, 8, 535, 639, 645–647

Estimated illnesses in USA, 520–521, 647Hennican, 451Hepatitis A, 727–730

PCR detection, 259Hepatitis B and aflatoxins, 714Heptylparabens, 301–303Herbaspirillium spp., 25Herring worm. See Anisakis simplex.Heterofermentation, 150–151, 153Hexamitidae, 679High hydrostatic pressures, 457–458High pressure processing, 457

D values, (MPa),L. monocytogenes, 459–463S. cerevisiae, 460, 462Salmonella spp., 460S. Senftenberg, 460S. Typhimurium, 460–461Z. bailii, 460

efects on organisms, 459Histamine, 117, 181, 474, 733Histamine-associated poisoning. See Scombroid

poisoning.Hoi-dong, 179Holins, 339–340Holomorph, defined, 27Homofermentation, defined, 150–151Hormodendron, in eggs, 198Hot-boned meats, 75–76


Howard mold count method, 226Human digestive system, 523Hurdle concept, 341Hydrodyne, 77Hydrogenophaga spp., 16, 25, 130, 749Hydrogen peroxide, 91, 315–317Hydrogen swells, 437Hydrophobic grid membrane, 222Hymenobacter actinosclerus, 389, 749Hypertonic, defined, 321Hypha, defined, 27Hyphomycetales, 27Hyphomycetes, 27Hypobaric storage, 351–352

I

Ice, microbes in, 211Ice nucleation assay, 242, 262–263Ide, 693Idli, 179–180, 188Ileal loop assay. See bioassay methods.Immunomagnetic separation, 242,

255–256Impedance methods, 242, 272–273

coliforms, 272detection time, 272E. coli 0157:H7, 272milk, 272threshold cell number, 272

“Imperfect” fungi, 27–28IMViC formula, 477Indicators, of sanitary quality,

bifidobacteria, 485coliforms, 476–481coliphages/enteroviruses, 487–489enterococci, 481–485product quality, 473–475

Indirect antimicrobials, 321–326Indoxyl-β-D-glucuronide (IBDG), 249Infant botulism, 539Injured cells. See Metabolic injury.Integrins, defined, 536Interleukins. See cytokinesIntermediate host, defined, 679Intermediate moisture foods, 447–453

defined, 447–448dog food formula, 453glass transition, 454–455hennican, 453Pemmican, 453

preparation, 448–452traditional foods, 448

Internalin, 533, 604Intimin, defined, 535–536Intrinsic parameters, 39–54

antimicrobial constituents, 53aw, 45–49biological structure, 54Eh effects, 50–51lactoperoxidase system, 53–54nutrients, 52–53oxidation reduction potential, 49–52pH, 39–43pH effects, 43–45

Iodine, D values, 316Irradiation of foods, 6, 8, 373–387

Codex Alimentarius, 385insect disinfestation, 382legal status, 384–385nature of resistance, 387–391principles of cell destruction, 373–375processing of foods, 375seed sprouts, 383radappertization, 377–380radicidation, 377, 382–383radurization, 377, 383–384sprout inhibition, 382storage stability, 387World Health Organization, 385

ISO-GRID, 222Isothiocyanate, 320Issatchenkia spp., 17, 32–33, 187

I. orientalis, 33. See also Candida kruseiIvanolysin O, defined, 603Izushi, 581

J

Janibacter spp., 16, 747–748Janthinobacterium spp., 397, 747–749

J. agaricidamnosum, 130Japanese soy sauce, 179Jerky, 104

pathogens, 104Johne’s disease, 160Jonesia spp. 747

K

Kaffir beer, 187Kanagawa reaction, 295, 659–660

Index 769

K antigens, defined, 251Kapi, 179Karenia brevis, 739Katsuobushi, 28Kauffmann-White scheme, 250–251Kefir, 166Kenkey, 187Kensett, T., 5Kerner, J., 7Ketjap-ikah, 178Kimchi, 187Kineococcus spp., 747

K. radiotolerans, 389Kingella spp., 749Kircher, A., 4, 6Kishk, 167Kitten emesis test, 289Kiwi fruit, 331Klebsiella spp., 397, 477–478

K. pneumoniae, 69, 381, 398, 477, 481, 650,666, 737

enterotoxin, 538, 736–737Kloeckera spp., 33Kluyveromyces spp., 17, 32–33

K. marxianus, 33, 189, 208K. bulgaricus, K. fragilis, and K. lactis.

See K. marxianus.Kocuria spp., 17–18, 23, 65, 102, 548, 747–748

K. erythromyxa, 389K. kristinae, 23K. rosea, 23K. varians, 23

Koji, 28, 150, 183Kombucha tea, 188Koupal, L. R., 8Kozakia spp., 155Krukowitsch, 5Kumiss, 33, 166Kung-chom, 179Kurthia spp., 65, 102, 397, 747Kytococcus sp., 24, 747

L

Lactic acid, 326–327, 474Lactic acid bacteria, 150–155, 474

diseases caused by, 169metabolic pathways, 151, 154–155molar growth yields, 154–155wines, 185YG, 155

Lactic antagonism, 335–336, 578Lactobacillus spp., 15, 17–18, 23–24, 150–153, 397,

748L. acetotolerans, 152L. acidipiscis, 152L. acidophilus, 152–153, 163, 166–167, 722L. algidus, 107L. alimentarius, 152, 361–362, 398L. arabinosus, 152, 384L. bifidus. See BifidobacteriumL. brevis, 43, 152–153, 179–181, 202, 398, 436

ethylene oxide D values, 316L. buchneri, 152L. bulgaricus, 166L. casei, 152–153, 335, 384L. cellobiosus. See L. fermentum.L. coprophilus, 152L. coryniformis, 152L. crisspatus, 630L. cucumeris, 180L. curvatus, 358, 398

subsp. curvatus, 152subsp. melibiosus, 152

L. delbrueckii, 180subsp. bulgaricus, 152–153, 161, 167–168, 180subsp. delbrueckii 5, 152, 183, 186, 190subsp. lactis, 152, 336

L. divergens. See CarnobacteriumL. fermentum, 152–153, 179–180, 364L. fructovorans, 105, 152, 179, 202L. fuchuensis, 152, 107L. gasseri, 176L. helveticus, 152L. hilgardii, 152L. hordniae. See Lactococcus lactis.L. jensenii, 105, 152L. jugurti, 152L. kefiranofaciens,

subsp. kefiranofaciens, 152, 166subsp. kefirgranum, 152, 166

L. kefiri, 166L. kimchii, 152L. kunkeei, 185L. lactis, 6, 189–190

subsp. lactis biovar diacetylactis,subsp. lactis biovar cremoris,

L. leichmannii, 152, 167L. mindensis, 152L. nagelii, 185L. parakefiri, 166L. paralimentarius, 152, 179


L. piscicola. See Carnobacterium.L. plantarum, 152–153, 155, 176, 180–181, 185,

187, 189–190, 333, 335, 338, 436antibotulinal activity, 308–309YG, 155

L. pontis, 152, 179L. reuteri, 153, 335L. sakei, 43, 73, 105, 107, 176, 336, 339, 358

subsp. sakei, 152–153, 106–107subsp. carnosus, 152

L. salivarius, 152L. sanfranciscensis, 152–153, 179, 188L. suebicus, 24L. trichoides, 152L. viridescens. See Weissella.L. xylosus. See Lactococcus lactis.bacon, 104, 108fermented sausages, 103–105, 108greening of meats, 105hams, 108luncheon meats, 104meats. 65, 102milk, 158phylogeny, 593seafoods, 110

Lactococcus spp., 17–18, 24, 150, 152–153, 397L. garvieae, 152L. lactis, 150, 154, 167, 335, 340, 474

subsp. lactis, 43, 152, 164, 168subsp. cremoris, 152, 164

YATP, 155YG, 155

subsp. diacetylactis, 151, 164subsp. hordiniae, 152minimum growth pH, 43nitrosamines, 309

L. lactis var. “maltigenes”, 166L. lactis var. “taette,”L. plantarum, 152L. raffinolactis, 152meats, 65, 102phylogeny, 593

Lactoferrin (see also activated lactoferrin), 83, 314Lactonase, 527Lactoperoxidase system, 53–54Lactose intolerance, 162–163Lactosphaera spp., 150, 153

L. pateurii, 150Lamina propria, 536LAMP, 260Lancefield group D. See Enterococcus spp.

Lancefield group N. See Lactococcus and Vagococcusspp.

Landman, G., 7Lantibiotics, 337Latex agglutination, 242Latour, 6Lauric acid, 321Leben, 167Leeuwenhoek, A., 4, 6Legionella pneumophila, 216Leibnitz, G., 4Leistner, L., 341Leucobacter app., 748Leuconostoc spp., 15, 17–18, 24, 150, 152, 397–398

L. argentinum, 152L. carnosum, 152, 336, 364, 398L. citreum, 152L. cremoris, 151L. dextranicum, 436L. diacetilactis, 164L. fallax, 152, 180L. gelidum, 364, 398L. inhae, 152L. kimchii, 152L. lactis, 152L. mesenteroides, 7, 180–181, 187–188, 204, 333,

339, 364, 436, 474subsp. cremoris, 152, 164subsp. dextranicum, 152, 164subsp. mesenteroides, 152PEF effects, 465

L. oenos. See Oenococcus.L. paramesenteroides. See Weissella.bacon, 104MAP meat spoilage, 364meat/poultry, 65, 102phylogeny, 593

Leukoencephalomalacia, 721L forms, 244

Clostridium perfringens, 570Staphylococcus aureus, 244

Ligated loop tests, 290–291Limulus lysate test, 242, 244–246

L. monocytogenes, 605mechanism, 246sensitivity, 245

Linamarin, 191Lipophilic acids, 305Lister, J. 6Listeria spp., 15, 17–18, 24, 259, 397, 748

L grayi, 264, 591–593, 597, 600, 603

Index 771

L innocua, 168, 295, 340, 463, 465L ivanovii,

subsp. ivanovii, 591–592subsp. londoniensis, 591ivanolysin O, 603–604

L monocytogenes, 104, 200, 525, 539acid adaptation, 530acid tolerance response, 530animal models, 605–606Anton test, 290, 605aw effects, 47–48, 598biofilm, 528bioassay, 293, 295BioSys, 275butter, 165CAMP test, 592–593cheese, 168–169chitosans, 332colony hybridization, 258diacetate/lactate, 327distribution, 598–600disease. See Listeriosis.DNA probe, 257DGGE detection, 259D values, radiation, 379, 381

thermal, 418, 601–602EO water, 313–314food sanitizers. 318–320frankfurters, 104growth requirements, 595–598HPP, 459–463highest numbers reported, 600jerky, 104, 108lactic antagonism, 335listeriolysin O, 603, 610low temperature effects, 405, 407–408lux-phage detection, 261–262MAP foods, 361–362meats/poultry, 71–72, 102, 104MEE profiles, 265milk, 159modeling, 491monocytosis activity, 604–605multiplex PCR, 267PFGE analysis, 267pH growth range, 40, 43, 595–596phages, 264, 341PCR, 243, 259–261PEF effects, 465–465phosphates, 324Probelia detection, 259

REA, 288RAPD analysis, 266–267ready-to-eat products, 607–608regulatory status, 611–612RFLP analysis, 267ribotypes, 268seafoods, 72–73, 110, 114–115seed sprouts, 141serovars, 594, 599sigma factors, 529sphingomyelinase, 605temperature range, 597–598virulence properties, 524, 603–604z value, thermal, 601–602

“L murrayi”, 591, 597L seeligeri, 592, 598, 600, 606L welshimeri, 592–593, 600, 603compared to Erysipelothrix, 594meats, 65seafoods, 114–115taxonomy, 592–593

Listeriolysin O, 524, 533, 610Listeriosis, 8, 591–611

global prevalence, 607, 521outbreaks/cases, 607–608source of pathogens, 607–608syndrome, 609USA surveillance, 519, 521

Listonella spp., 26Liver flukes, 692–693Livers. See also meats,77, 87–88

pH, 87spoilage, 87–88

Lobosea, 679–680Lotaustralin, 191L phase varients. See L forms.Luciferin-luciferase assay, 247Luncheon meats. See processed meats.Luteococcus spp., 747Lux gene luminescence, 261–262Lux phages, 261–262Lymph nodes, 63Lymphokines. See cytokinesLyophilization. See Freeze drying.

M

Machinery mold, 29“Mad cow” disease. 737–738Macrococcus spp., 102, 397, 747

M. caseolyticus, 26, 547


Magnaporthe grisea, 135Magon, 187Maillard browning, 158, 447Major histocompatibility complex, 557–558Malo-lactic fermentation, 184–185Mam-tom, 179Manothermosonication, 467Martin, 6Marinobacter spp., 25Mastitis, 157Matzoon, 167Maunder, D., 7Mayonnaise, 202–203

composition, 202, 205fate of salmonellae, 203pH, 202spoilage, 202–203

McClung, L., 7Meat pies, 204Meats. See also poultry and shellfish.

big game, 67biota, 64–75carcass sanitization, 91–92composition, 78–79cooking/cooling parameters, 650

hamburgers, 650dark firm dry, 86

electrical stimulation, 77–78hot boned, 75–76fecal coliforms, 69fermented, 175–178irradiation 383mechanically deboned, 74–75modified atmosphere packaged, 356–358mold biota, 66numbers/g, 66–69, 75organ meats, 77oxidation-reduction potential, 51pH, 44pigments, 106processed, 101–109rigor mortis events, 64source of organisms, 63soy extended, 73–74spoilage, 78–88, 104–105, 107

bacon, 68detection methods, 83diamines,82, 84–85greening, 107ham, 108livers, 87–88

mechanism, 82–88vacuum packaged meats, 363–367volatile substances, 365–367

yeast biota, 66Mechanically deboned meats, 74–75Medical foods, 206Medium-chain fatty acids, 324–325Megasphaera spp., 750

M.cerevisiae, 183–184Membrane filter methods, 220–222Meniscus spp., 779Menthol, 321, 323Mer, defined, 15Mesophile, defined, 54Metabolic injury, 229–233

mechanism, 233recovery/repair, 231–233

Metchnikoff, E., 5Methanococcus spp., 44Methylene blue reduction, 225Methylobacterium radiotolerans 389, 749Methylococcus capsulatus, 208Methylomonas spp., 208

M. methanica, 208Methylparaben, 301–303O-Methylsterigmatocystin, 7104-Methylumbelliferyl-β-D-galactoside, 248–2504-Methylumbelliferyl-β-D-glucuronide, 222, 224,

248–2504-methylumbelliferyl phosphate, 250Metmyoglobin, 106Mettwurst. See processed meats.Metzincins, 736Mezcal, 187Microaerophile, defined, 51Microarrays, 268–269Microbacterium spp., 22, 65, 102, 110, 150Microbial interference, 334

lactic antagonism, 335–336S. aureus, 338

Microbial modeling (see predictive microbiology)Microbiological criteria, 506–513

definitions, 507–508milk, 511–512sampling plans, 508–509sporeformers, 511

Microcalorimetry, 242, 273–274Micrococcin P1, 333Micrococcus spp., 15, 17–18, 24, 397, 548, 747

M. “aurantiacus”, 177M. cryophilus, 405

Index 773

M. luteus, 24M. lylae, 24M. roseus. See Salinicoccus.bacon, 104hams, 104meats, 65, 102palm wine, 186poultry, 65

Microcolony-DEFT, 221–222Microfusine, 718Microgard, 335Microscope colony counts, 223Microwaves, defined, 373

listeriae destruction, 602trichinae destruction, 701–702

Milk, 156–161aflatoxin M1, 159, 712aflatoxin limit, 712biota, 158–160Breed slide, 226C. jejuni, 670certified, 512chocolate, 157composition, 156–157condensed, 5, 157cultured buttermilk, 164dried, 512dye reduction tests, 225EHEC strains, 159evaporated, 157impedance assay, 277listeriae, 159microbiological criteria, 511–512pH, 157pasteurization, 5, 157–158, 415processing, 157ropiness, 161salmonellae, 159salmonellosis outbreaks, 625–626spoilage, 160–161“sweet acidophilus”, 163ultra-high temperature, 158Yersinia enterocolitica, 159, 667–668

Miquel, 7Miller Pesticide amendment, 8Miricidium, 691–692Miso, 34, 150, 187, 190Modified atmosphere packaging, 56,

351–365defined, 353CO2 and O2 effects, 354, 356

fresh-cut lettuce, 383history, 352L. monocytogenes, 611meats, 356–358pathogens, 359–363poultry, 358predictive models for, 530properties of films, 353seafoods, 358–359spoilage, 363–367volatile compounds, 365

Moisture content. See aw

Molar yield constant, 155Molecular beacon, 260Molds, common foodborne,

aw minima, 46Eh requirements, 50pH growth range, 40

Moller, 7Mollusks. See shellfish.Monascus spp., 66Monensin, 328, 644Monilia spp., 28–29, 66, 182

M. americana, 29M. sitophila, 29

Moniliaceae, 28Monilinia fructicola, 135Monkey emesis test, 289Monocins, 264Monocytosis-producing activity, 604–605Monolaurin, 321, 325Monte Carlo simulation, 491Moorella spp., 22, 424Moraxella spp., 16–18, 24, 397, 749

M. osloensis, 381M. phenylpyruvica, 381meats, 65, 102, 366radiation resistance, 381seafoods, 110

Morganella spp., 397, 733M. morganii, 733

Most probable numbers, 224Mucor spp., 27, 29–30, 66, 102

M. miehei, 30M. spinosus, 46

aw minimum, 46, 445Mucoraceae, 27Multilocus enzyme electrophoresis typing, 265Mummification of berries, 29Mustards, pH of, 42Mycelium, defined, 27


Mycobacterium spp., 18, 143M. avium subsp. avium, 160M. avium subsp. paratuberculosis, 160, 415M. avium subsp. silvaticum, 160M. flavescens, 143M. fortuitum, 114M. gordonae, 143M. nonchromogenicum, 114M. simiae, 143M. tuberculosis,

thermal destruction, 158, 415milkborne, 160

Mycoplasma line, 591Mycotoxins, 28, 709–722

aflatoxins, 709–722alternaria toxin, 715citrinin, 715–721fumonisins, 718–721ochratoxins, 716patulin, 716–717penicillic acid, 717sambutoxin, 721–722sterigmatocystin, 718zearalenone, 722

Myoglobin, 106, 307Myoviridae, 264Myroides spp., 23, 114, 749Myxoviridae, 264

N

Nadsonioideae, 31Naja, 167Nannocystis exedens, 714Nam-pla, 178Nam-ruoc, 179Natamycin, 328–329Necrotic enteritis, 570Neisseriaceae, 25Nematoda, 697Neonatal meningitis, 732Neosartorya spp., 28

N. fischeri, 28, 30, 436thermal D value, 30, 42

Nernst equation, 51Nesterenkonia spp., 24, 747Neurospora spp., 30, 66

N. crassa, 49N. intermedia, 29N. sitophila, 187, 192

Newton, 5

New York dressed poultry, 90Ngapi, 178Nisin, 6, 302, 336–339

effect on C. botulinum, 304, 307mode of action, 338relative unit, defined, 337

Nitrites/nitrates, 302, 306–312and sorbate, 304, 309–310meat curing, 101–103, 308–309mode of action, 311–312

o-Nitrophenyl-β-D-galactopyranoside, 248,250

Nitrosamines, 309in bacon, 101, 380

Nitrosomyoglobin, 307Nocardia spp., 208Nonagglutinating vibrios, 661, 663Nordihydroguaiaretic acid, 321Noroviruses, defined, 730–731

disease prevalence, 520travellers’ diarrhea, 650

Norwalk virus, 8, 539PCR detection, 259

Nosocomial infections, 26Nucleic acid probes, 257–261

colony hybridization, 257–258minimum detectable cells, 257–258stx1 and stx2 toxins, 258

Nuoc-mam, 178Nurmi concept. See competitive exclusion.Nutmeats, 205Nutrients, effect on growth, 52–53

O

Oak tree deaths, 135O antigens, defined, 251Obesumbacterium. See Flavobacterium proteus.Ochratoxins, 712, 716

maximum allowable levels, 712Ochrobacter spp., 749Oenococcus spp., 150

O. oeni, 152, 185Ogi, 187, 190Oidium lactis. See Geotrichum.Oligella spp., 749Olives, 180–181, 187Oncom. See Ontjom.ONPG, 248–250Ontjom, 30, 192Oocysts, 683, 687, 689

Index 775

Oospora lactis. See Geotrichum candidum.“Open waters”, 481Opisthorchiata, 690Opisthorchiidae, 690Opisthorchis. See Clonorchis.Oregon former meat standards law, 67Organ meats, 77Osmoduric/osmophile, 7

aw minima, 46defined, 47, 320osmotic protection, 48

Ouchterlony assay. See gel diffusion.Oudin test, 255Ovoflavoprotein, 202Ovotransferrin, 53, 202Oxalophagus spp., 424Oxidation-reduction potential, 49–52

defined, 49growth effects, 52illustrated, 50relation to pH, 51

Oxine, 318Oxobacter spp., 22, 424Oxoid Salmonella test, 252Oxolophagus spp., 22Oxymyoglobin, 106Oxytetracycline, 329–330Oysters. See seafoods.Ozone, 5–6, 561, 314–315, 687

bottled water, 210E. coli 0157:H7, 314–315C. parvum, 314

P

Paecilomyces spp., 29Paenibacillus spp., 17, 19, 21, 24, 65, 102, 397,

424, 578, 747–748P. alvei, 24P. amylolyticus, 24P. azotofixans, 24P. circulans, 583–584P. durum, 24P. lactis 24P. larvae, 373P. lautus, 24P. macerans, 435P. macquariensis, 24P. peotiae, 24P. polymyxa, 169, 435, 578, 583–584P. peoriae, 24

P. pubuli, 24P. pulvifaciens, 24P. validus, 24

Palm wine, 186–187Pandoraea spp., 16–17, 19, 24, 749–750

P. norimbergensis, 24Pantoea spp., 17, 19, 25, 397, 750

P. ananas, 25P. agglomerans, 25, 68, 117, 134, 138, 398, 732P. dispersa, 25, 138P. stewartii, 25meats, 65, 68

Papin, D., 4Parabens, 301–303, 716Paracoccus spp., 16, 749“Paracolons”, 647Paragonimiasis, 692Paragonimus spp., 690

P. kellicotti, 692P. westermani, 692

Paralactobacillus spp., 150P. selangorensis, 152

Paralytic shellfish poisoning, 7, 739–740Paratuberculosis, 160Parker, B. T., 5Passive immune hemolysis, 242Pasteur, L., 4–5Pasteurization, defined, 415

history, 4, 8liquid eggs, 602milk, 157–158, 415

Pathogen reduction strategy, 91defined, 536

Pathovar, defined, 536Patulin, 712, 716–717PCR (see polymerase chain reaction)Pectinatus spp., 428, 750

P. cerevisiiphilus, 183, 428, 474P. frisingensis, 183, 421

Pectobacterium spp., 19, 23, 128–129, 750P. caratovorum subsp. atrosepticum, 129P. caratovorum subsp. betavasculorum, 129P. carotorovum subsp. carotovorum, 129–131P. caratovorum subsp. odoriferum, 129–130P. caratovorum subsp. wasabiae, 129P. chrysanthemi, 129, 131P. cacticidum, 129P. cypripedii, 129

Pedestal, defined, 536Pediocin PA, 339Pediocin + HPP, 460


Pediococcus spp., 15, 17, 19, 25, 150, 152, 397–398P. acidilactici, 73, 152, 176, 335P. cerevisiae, 176, 180–183, 187, 338P. claussenii, 152P. damnosus, 152P. dextrinicus, 152P. halophilus. See Tetragenococcus.P. inopinatus, 152P. pentosaceus, 151P. parvulus, 152meats, 65, 102, 176pickle spoilage, 182

Pedobacter spp., 749–750Pemmican, 451Penicillic acid, 717Penicillium spp., 17, 28, 30, 577

P. camembertii, 168, 178P. chrysogenum, 45P. citrinum, 189, 381–382, 715

D values, 426P. claviforme, 716P. cyclopium, 30, 189, 716–717P. dangeardii, 30P. digitatum, 135P. expansum, 134, 189, 716–717P. nalgiovensis, 178P. patulum, 46, 716P. puberulum, 717P. roquefortii, 30, 43, 168, 717

D values, 426P. variable, 716P. viridicatum, 715–716bacon, 108cottage cheese, 167eggs, 198meats, 66, 102pickle spoilage, 182seafoods, 110vegetables, 134–136

2,3-Pentanedione, 3236-Pentyl-α-pyrone, 331Pepperoni, outbreak from, 109Peptococcus magnus, 52Peracetic acid, 318Perfringolysin O, 567, 603Perigo factor, 308, 311–312Peroxyacetic acid, 316Persicobacter spp., 749PEST sequence, 533Petrifilm. See Dry film.Peujeum, 149

Peyer’s patches, defined, 534, 536Pfiesteria piscicida, 741Phagovar, defined, 536pH,

alkaline values, 43dairy products, 44effect on organisms, 39–43fish and shellfish, 44fruits and vegetables, 42human stomach, 524meat and poultry, 44NaCl effect, 40–41of ATP, 44range for organisms, 40

Phage typing,B. cereus, 264E. coli 0157:H7, 264listeriae, 263–264S. aureus, 552

Phenylacetaldehyde, 321, 323Phenylethyl alcohol, 117Phialides, defined, 30“Phoenix” phenomenon, 231Phocanema. See Pseudoterranova.Phomopsis citri, 135Phosphates, mode of action, 321, 324–325,

B. cereus, 325–326C. botulinum, 324C. tyrobutyricum, 324L. monocytogenes, 324meat curing, 101–103

Photobacterium spp., 16, 110, 397, 749P. phosphoreum, 117, 354, 733salmon spoilage, 365

Phylctaena vagabunda, 135Phytophthora spp., 134–135

P. cinnamomi, 135P. infestans, 135P. ramorum, 135P. sojae, 135rot, 134–135

Phytoplankton, 739–741Pichia spp., 17, 32–33, 66, 110, 306

P. guilliermondii, 33, 722P. membranaefaciens, 33

Pickles, 181–182spoilage, 182

Picornaviridae, 729Piezoelectric crystal biosensors, 269–270Pierce’s disease, 130Pimaricin. See Natamycin.

Index 777

Pla-chom, 179Pla-com, 179Plagiorchiata, 690Pla-mam, 179Plank, R., 6Pla-ra, 179Plasmapara viticole, 135Plate counts. See standard plate counts.Platyhelminthes, 690Plectomycetes, 27Plesiomonas spp., 16, 735, 749

P. shigelloides, 43, 525, 735Pneumolysin O, 603–604Poi, 187Poising capacity, defined, 50Polyamino acids, 333Polymerase chain reaction, 14–15,

243–263multiplex, 242, 258–259real-time, 242, 259–260reverse transcription, 259

Polypaecilum spp., 31Polyphosphates, 169, 304Potato blight, 135Potato products, microbes in, 127Poultry meats, See also meats.

Arcobacter spp., 70biota, 65, 88–89Campylobacter, 70–71, 88cooking, 502E. coli 0157:H7, 74L. monocytogenes, 71–72, 607MAP, 358–359, 361mechanically deboned, 75New York dressed, 90pH range, 44salmonellae, 71–72S. aureus, 89spoilage, 81

Prebiotics, defined, 162Predictive microbiology, 491–492Prerequisite programs, 498Prescott, S. C., 7Preservative system, 325–326Prevotella nigrescens, 750Prions, 539, 737

BSE, 737–738Creutfeldt-Jakob disease, 738–739chronic wasting disease, 739destruction, 738–739detection, 738

Probiotics, defined, 161beneficial effects, 161–163, 630

Processed meats, 73, 101–109bacon, 103–105bologna, 103–105frankfurters (wieners), 104, 326–327hams, 108–109jerky, 104salami/pepperoni outbreak, 109sausage, 103–105spoilage,

gassiness, 108greening, 105, 107yellowing, 105, 107

Proctor, B. E., 6Progenitor toxin, 581Proglottids, 693Proline, 47–49Propionibacterium spp., 15, 150, 397, 748

P. cyclohexanicum, 43P. freudenreichii, 168P. shermanii, 168

subsp. shermanii, 335fermentation pathway, 151olive spoilage, 181

Propionic acid/propionates, 302, 305fermentation pathway, 164mode of action, 305

Propioniflex spp., 747Propylene oxide, 205, 302, 331Propyl gallate, 321–322Propylparabens, 301–303Protective cultures, 336Proteobacteria, defined, 15–16Proteus spp., 17, 19, 25, 397

P. intermedium, 201P. mirabilis, 341P. morganii. See Morganella.P. vulgaris, 201, 303eggs, 201meats, 65

Proton ionophoresis, 303Proton motive force, 305, 529Protozoal cells, ATP content, 247Protozoal diseases, 679–690

amebiasis, 682–683cryptosporidiosis, 687–689cyclosporiasis, 689–690giardiasis, 680–683sarcocystis, 686–687toxoplasmosis, 683–686


Prusiner, S., 737Providencia spp., 397, 690Pseudoalteromonas spp.,16, 110, 119–120, 749Pseudoaminobacter spp., 16, 749Pseudomonas spp., 16–17, 19, 25, 397, 749–750

P. aeruginosa, 25, 80, 210, 354BHA inhibition, 322biofilm, 528–529enteral foods, 206radiation D value, 381

P. agarici, 130P. cichorii, 130P. cocovenenans. See Burkholderia.P. corrupata, 130P. fluorescens, 25, 53, 70, 80, 166, 201, 340, 366,

406–407, 409, 657aw effects, 48diacetyl, 322metabolically injured, 232–233

P. fragi, 80, 86–87, 166, 361, 366, 406pH growth minimum, 43, 396Q10 value, 404

P. geniculata, 322P. glycinea. See Pseudomonas syringae.P. graveolens, 201P. lachrymans. See Pseudomonas syringae.P. marginalis, 130P. mephitica, 105–107, 167P. morsprunorum, 130P. nigrifaciens, 167P. perolens, 366P. phaseolicola. See Pseudomonas morsprunorum.P. pisi. See Pseudomonas syringae.P. putida, 80

radiation D value, 381P. putrefaciens, 474 (See also Shewanella

Putrefaciens).P. syringae, 130–132, 529P. tolaasii, 130P. tomato, 130eggs, 198liver/organ meats, 77meats, 65, 102poultry, 65seafoods, 110vegetables, 130–132

Pseudonitzschia pungens, 740Pseudophyllidea, 691Pseudoterranova spp., 697, 703

P. decipiens, 702–703p60 protein, 604

Psychrobacter spp., 16–17, 19, 24–25, 397, 749fish/poultry, 110meats, 65, 80

Psychrophile, 7defined, 395–396heat-labile enzymes, 410

Psychrotrophs, defined, 54, 395–396bacterial genera, 55characterized, 404–406D values, thermal, 410eurypsychrotroph, 396physiologic mechanisms, 406–409stenopsychrotroph, 396

Pullularia. See Aureobasidium.Pulque, 187–188Pulsed electric field processing, 463–466

effect on L. monocytogenes, 464–465effect of nisin, 466illustrated, 465

PulsifierR, 219Putrefactive anaerobe, 68, 305Putrescine, 82, 84–85, 181, 474

Q

QC-PCR, 260Q fever, 158Quartenary NH3 compounds, 318Q10. See Temperature coefficient.Quick freezing, 399Quinacrine,Quorum sensing, defined, 524–525

biofilm formation, 529microbial responses, 526

R

Rabbit/mouse diarrhea, 288–289Rad, defined, 371Radappertization, 377–380Radiation preservation, 373–387

spectrum chart, 372Radicidation, 382–383

defined, 377Radioimmunoassay, 242, 253Radiolysis of water, 386Radiometry, 247–248Radurization, 383–394

defined, 377seafoods, 383–386

Ralstonia spp., 16, 25, 749

Index 779

Rancidity of butter, 167RAPTOR, 271Raoult’s law, 448Raoultella spp., 478, 481, 750

R. ornithinolytica, 733R. planticola, 733

Rathyibacter spp., 130, 748Real-time PCR, 259–260RecA, 529“Red bread” mold, 30“Red tide”, 731Redigel, 223Refrigerator temperature, defined, 396Relative humidity, 56

equilibrium relative humidity, 454Rep–PCR, 260Restriction enzyme analysis, 266Restriction fragment length polymorphism, 267Resusitation of injured cells. See Metabolic injury.Reuter, K., 6Reuterin, 335Resazurin reduction, 225Reverse passive hemagglutination, 242, 256Reverse transcriptase sequencing, 14Reverse transcription PCR, 258–259, 727Reye’s syndrome, 713Rhabditida, 697Rhizoctonia spp., 135Rhizomonas spp., 749Rhizopodia, 679Rhizopus spp., 17, 27, 30

R. arrhizus, 190R. oligosporus, 30, 187–191–192R. oryzae, 187R. stolonifer, 30, 134–135, 204

aw wminimum, 46butter spoilage, 167flour products, 203meat/poultry, 30, 66, 102soft rot, 134

Rhodococcus equi, 593, 605Rhodopseudomonas spp., 207Rhodosporidium spp., 33Rhodotorula spp., 17, 32–33

R. glutinis, 33.111R. minuta, 181R. mucilaginosa, 33

D value, 426R. rubra, 181meats, 66, 80olive spoilage, 181

seafoods, 110single-cell protein, 207

Ribosomes, structure, 14Ribotyping, 268Rice blast, 135Ricin, 650Rigor mortis of beef, 64RITARD model assay, 291, 664Roast beef, criteria, 502

cooking parameters,502flow diagram, 505

RODAC plate method, 227–228Roentgen, defined, 371Roll tube method, 225Ropiness, of beers, 183

bakery products, 204milk, 161

Rotaviruses, 111, 525, 650, 731Roundworm diseases, 696–704

anisakiasis, 702–704trichinosis, 697–702

rRNA analyses, 14–15RpoS. See sigma factorsRubratoxin B, 30Rubrobacter radiotolerans, 389

R. xylanophilus 389Ruiz-Palacios, 8Rum, 184Rumen, 184,

bacterial ATP/cell, 247Eh, 50

Russell, 5

S

Saccharobacter spp., 750S. fermentatus, 185

Saccharomyces spp., 17, 32–34S. bailii. See Zygosaccharomyces.S. bayanus, 189, 306S. bisporus. See Zygosaccharomyces rouxiiS. “carlsbergensis”, 183–184, 306S. cerevisiae, 179, 183, 186–187, 189, 274

var. boulardii, 630var. chevalieri, 189aw ffects, 48–49D value, thermal, 426D value, HHP, 460, 462Eh effects, 52PEF effects, 465osmotic stress, 48–49


single cell protein, 207–208sorbic acid, 305YG, 155

S. diastaticus, 184S. “ellipsoideus”, 184, 188S. exiguus, 179, 188S. fragilis. See Kluyveromyces marxianus.S. intermedium, 188S. lactis. See Kluyveromyces marxianus.S. rosei. See TorulasporaS. rouxii. See Zygosaccharomyces rouxiiS. sake, 187S. uvarum, 179beer spoilage, 183fermentations pathway, 151mayonnaise, 202meat/poultry, 66, 102microcalorimetric detection, 274SO2 production, 306

Saccharomycetaceae, 31Saccharomycopsis spp.,

S.fibuligera, 208S.lipolytica, 32S.vernalis, aw minimum, 445

Saccharomycotoideae, 32Sakacin A, 339Sakacin P1, 339Sake, 186–187Salad dressing, 202–203Salad greens, 139Salami. See processed meats.Salibacillus spp., 21, 424, 747Salinicoccus spp., 747Salmonella spp., 17, 19, 25, 197, 397–398,

619–631S. Abortus-equi, 620S. Abortus-ovis, 340, 620S. Agona, 72, 629S. Albany, 72S. Anatum, 142, 320, 401, 621, 623, 629S. Arizonae, 205S. Baidon, 628S. Bareilly, 625S. bongori, 619S. Brandenburg, 72S. Cerro, 621, 629S. Choleraesuis, 534, 620–621S. Cubana, 320, 625S. Derby, 72, 623, 629S. Dublin, 534, 620S. Dumfries, 629

S. Eastbourne, 625S. enterica, 25, 71, 619S. enterica subsp. arizonae, 619S. enterica subsp. diarizonae, 619S. enterica subsp. houtenae, 619S. enterica subsp. indica, 619S. enterica subsp. salamae, 619S. Enteritidis, 7, 143, 521, 525, 531, 534, 621,

625–629acetic acid destruction, 203, 326AFLP analysis, 265eggs, 198, 202enteral foods, 206EO water effects, 317HPP effects, 462irradiation destruction, oysters, 383meats, 72mayonnaise, 202phage control, 340radiation D values, 381ribotyping, 268USA cases, 521–522viable but nonculturable, 233

S. Gallinarum, 534, 620–621S. Gaminara, 320S. Haardt, 629S. Hadar, 72S. Heidelberg, 398, 623, 625S. Hirschfeldii,S. Infantis, 320, 383S. Javiana, 628S. Kentucky, 104S. Kottbus, 628S. London, 620S. Mbandaka, 381, 383S. Miami, 620S. Minnesota, 623S. Montevideo, 104, 142, 319–320, 336, 629–621,

625, 629S. Muenchen, 628–629S. Newington, 401S. Newport, 521, 620–621, 625, 628S. Oranienburg, 620–621, 628–629S. Orion, 629S. Panama, 398S. Paratyphi A, 619, 621S. Paratyphi B, 401, 408S. Paratyphi C, 619S. Poona, 334, 628S. Pullorum, 534, 624–625, 631S. Richmond, 620

Index 781

S. Schottmuelleri, 621S. Senftenberg, 421, 460, 467, 621

thermal D values, 418, 420S. Stanley, 320, 628

alfalfa sprouts, 142sanitiers, 319

S. Tallahassee, 662S. Tennessee, 628S. Thompson, 623S. Typhi, 401, 525, 621S. Typhimurium, 104, 202, 332, 521, 572, 619–621,

623–626, 629var. Copenhagen, 72, 629annual prevalence, 520–521aw effects, 48BHA, 322biosensor detection, 269–271DT 104, 72, 109, 531, 620EO water, 313–314flow cytometry detection, 274FA detection, 252freezing survival, 401HHP effects, 460–463inhibition, 334jerky, 104injury repair, 232meats/poultry, 72, 104minimum growth temp., 398ozone, 315PEF effects, 465proline accumulation, 48quorum sensing, 526radiation D value, 381radiometric detection, 248

S. Uganda, 72S. Virginia, 629S. Weltvreden, 114S. Worthington, 72acetic acid destruction, 326AmpliSensor detection, 258annual cases, U. S., 521aw, 623bean sprouts, 142–143bioassay, 293BioSys, 275boiled eggs, destruction in, 202carrier, defined, 621compared to escherichiae and shigellae, 631competitive exclusion, 629–631distribution, 620–621, 623DNA probes, 257

D values, thermal, 623ELISA detection, 254enrichment serology, 252fluorescent antibody, 252freezing survival, 401growth, 623ice cream outbreak, 263ice nucleation detection, 263irradiation destruction, 381, 624lux gene detection, 261meats, 65, 67, 71–72, 75milk, 159l–2 test, 252–253origin, 523pH growth range, 43–44, 623–624poultry, 65, 71–72ready-to-eat foods, 200salad dressing effect, 202–203seafoods, 114seed sprouts, 142–143serotyping, 620syndrome. See salmonellosis.turkey meat, 89vehicle foods, 625

Salmonella l–2 test, 252–253Salmonellosis, 619–631

competitive exclusion, 629–631incidence, 520–521, 622infectious dose, 531, 625pathogenesis, 534prevention/control, 629symptoms, 625USA estimated cases, 521

Sambutoxin, 721–722Sampling plans, 508–509

plan stringency, 513San Francisco sour dough bread, 179Sanguibacter spp., 748Sanitizers. See food sanitizers.Sopovirus, 730Sarcina ventriculi, 524Sarcinae sickness of beers, 183Sarcocystidae, 680Sarcocystis spp., 680

S. hominis, 686S. suihominis, 686

Sarcocystosis, 686–689Sarcodina, 679Sarcomastigophora, 679Sarcosporidia, 686Sashimi, 703–704


Sauerkraut, 180, 187spoilage, 180

Sausages, 102–103casings, 103dry, 175fermented, 3, 175–177semidry, 175spoilage, 104–105starters, 177“summer”, 175

Sausage poisoning, See botulism.Saxitoxin, 739Scenedesmus quadricauda, 207–208Scheele, 6Scheibel, 7Schizosaccharomyces spp., 17, 32, 34

S. pombe, 34, 188Schwann, T., 4Sclerotia, 422Sclerotinia fructicola. See Monilinia

S. sclerotiorum, 135Sclerotinium spp., 28Scombroid poisoning, 7, 732–734

histamine levels, 733irrelevance of coliforms, 481

Scopulariopsis spp., 102, 110Scotch whisky, 186Scrapie, 737Seafoods, 109–120

Aeromonas spp., 111biota, 110, 112–113botulinal spores in, 114composition, 115–116irradiation preservation, 383MAP, 358–359, 263mechanically deboned fish, 75microbiological quality, 112–113pH range, 44relevance of coliforms to, 111–114sampling plans, 513shellfish, 115, 118–120spoilage, 86, 115–120V. parahaemolyticus in oysters, 114viruses, 111, 114, 730–731

Sealworm. See Pseudoterranova decipiens.Secretion system, characterized, 536

A. tumefaciens, 536erwiniae, 537Pseudomonas spp., 537Ralstonia spp., 537S. enterica, 529, 534

Xanthomonas spp., 537yersiniae, 537

Seed sprouts, defined, 139disease outbreaks, 143–144HPP effects, 463internalization of pathogens, 142–143, 643irradiation of, 383microorganisms in, 139–142production of, 139sanitizers, 140, 319–320

Selenomonas lacticifex, 193–184Selmi, F., 7Seneca, 3Sereny test, 290Serotyping methods, 250–253Serotype/serovar, defined, 536Serratia spp., 17, 19, 26, 397, 750

S. liquefaciens, 68, 117, 306, 398S. marcescens, 306, 405

subsp. sakuensis, 26, 424eggs, 198MAP meats, 363meat/poultry, 65, 68, 102seafoods, 117

Shellfish. See seafoods.Shewanella spp., 16–17, 19, 26, 102, 397, 749

S. colwelliana, 26S. benthica, 26S. hanedai, 26S. putrefaciens, 26, 367

biofilms, 528DFD meats, 363greening of meats, 105, 107, 363meats, 65, 77pH growth minimum, 43poultry, 65, 90, 366seafoods, 110, 116–117, 354, 366

Shiga/Shiga-like toxins. See E. coli toxins.Shigella spp., 17, 19, 26, 40, 650

S. boydii, 631–632S. dysenteriae, 341, 631–632, 639

site of pathogenesis, 525, 537S. flexneri, 463, 527, 631–632, 634

pH growth range, 43S. sonnei, 43, 320, 631–632, 634

acid adapted, 530bioassays, 293fresh cut produce, 142, 144human isolations, 632–633minimum infectious dose, 537, 631related to escherichiae and salmonellae, 631

Index 783

syndrome. See shigellosis.virulence mechanisms, 525, 537

Shigellosis, 631annual estimated cases, USA, 519, 521

Shiokara, 179Shoyu, 28Shrimp. See seafoods.Sigma factors, 48, 529–532

acid tolerance response, 530–532alternative sigma factors, 529–530RpoS, 529

SimPlate method, 224Single cell proteins, 207–209Single-radial immunodiffusion, 242Siphoviridae, 264Skin tests (guinea pig and rabbit), 289–290Slow freezing of foods, 399Small, round structured viruses. See noro- and

Norwalk.Smoking, of meats, 3, 73

hams, 103Sodium chlorite, 317Sodium chloride, 320–321Sodium diacetate, 302, 326Sodium dicaprylate, 302Sodium hypochlorite, 316–317, 319Sodium lactate, 302Sodium-α-phenylphenate, 331Sodium hypophosphite, 307Soft swells, 437Soil/water microbiota, 17, 20Solomon, I., 5Sorbic acid/sorbates, 6, 301–303

cider, 185effect on patulin production, 717effect on ochratoxin, 716effect of botulinal spores, 304intermediate moisture food, 450–451mode of action, 305nitrite combinations, 304

Soul foods, 104Sour cream, 164Sourdough breads, 179–180Sous vide foods, 579–580Soy-extended meats, 73–74Soy sauces, 179, 187, 189–190Spallanzani, L., 4Spawn, A. F., 5Speck, M. L., 163Spectrum chart of radiations, 372Sphingobacterium spp., 23

Sphingomonas spp., 16–17, 19, 23, 25–26, 80, 749Sphingomyelinase, 605Spices/spice oils, 321, 323–324

biota of, 199–200Spiral plater, 219–220Spirillum itersonii, 433Spirulina maxima, 207–209Spoilage rate curve, 55Spore heat resistance, 422–423Sporeforming bacteria, 424Sporendonema. See Wallemia.Sporobolomyces spp., 110Sporocysts, 691–692Sporohalobacter spp., 424Sporolactobacillus spp., 424, 748Sporosarcina spp., 424, 747Sporotrichum spp., 30, 66, 79Sporozoea, 680Sporozoites, 683, 686–687Spray gun method, 229Sprouts. See seed sprouts.Stachybotrys spp., 28Standard plate count methods, 217–220Standard references, list of, 218Staphylococcal gastroenteritis, 545–561

history of, 545incidence/vehicle foods, 559causative factors, 561prevention, 560–561prevalence, 559–560symptoms, 558

Staphylococcus spp., 17, 19, 26, 176, 219, 323, 397,747–748

S. aureus subsp. anaerobius, 546, 748S. aureus subsp. aureus, 199–200, 532, 546, 548,

550, 748acid injury repair, 233“animal strains,” 547aw growth minimum, 46, 549, 554–555aw effects, 49bacteriophage types, 552BHA inhibition, 322bioassays, 286CAMP test, 593–594deli foods, 197, 199distribution/habitat, 545–547DNA probe, 257ecology, 334, 560–561ELISA detection, 243, 254eggs, 198enterotoxins. See enterotoxins.


food handler carriage, 506freeze drying survival, 446gastroenteritis. See staphylococcalgrowth, 548hams, 108HPP effects, 461–463intermediate moisture foods, 448, 452jerky, 104livers, 87–88meats, 65–67, 75, 102metabolic injury repair, 230–231microbial interference, 560microcalorimetric detection, 274multiplex PCR, 259nitrosamines, 309pH growth minimum, 40, 43, 549poultry, 65processed meats, 104, 109quorum sensing, 527radiation D value, 381radioimmunoassay detection, 242, 253radiometric detection, 248salads, 199–200seafoods, 111–113sorbates, 304–305soy-extended meats, 73spices, 200, 205thermostable nuclease, 241, 244vegetables, 126, 144yogurt, 166

S. caprae, 546–547S. capitis, 547S. carnosus, 177S. chromogens, 546S. cohnii, 108, 546S. condimenti, 547S. delphini, 546S. epidermidis, 206, 244, 527, 542, 548, 560S. equorum, 108, 335–336

listeriae inhibition, 336S. fleurettii, 547S. haemolyticus, 546–547, 557S. hominis, 547S. hyicus, 546–547S. intermedius, 545–546S. kloosi, 547S. lentus, 546–547S. piscifermentans 547S. saprophyticus, 108, 546–547S. schleiferi subsp. coagulans, 546–547S. schleiferi subsp. schleiferi, 546–547

S. sciuri, 108, 546, 748S. simulans, 546–547S. vitulus, 748S. warneri, 546S. xylosus, 108, 546–547antagonism, 560–561distribution, 547enterotoxins. See enterotoxins.

Starter culture, defined, 163–164Stem-end rot, 135Stemphyltoxin III, 715Stenopsychrotroph, defined, 396Stenotrophomonas spp., 16, 26, 749–750

S. maltophila, 26S. rhizophila, 26

Sterigmatocystin, 710, 718Sterilization, defined, 416Stick knife, 63Sticky film surface method, 228–229Stomacher, 219Stomatococcus spp., 24, 747Streptobacillus spp., 750Streptobacterium spp., 153Streptococcus spp., 23, 150, 153

S. agalactiae, 157S. bovis, 153, 481S. cremoris. See Lactococcus.S. diacetilactis. See Lactococcus lactis.S. dysgalactiae, 157S. equinus, 481S. garvieae. See Lactococcus.S. iniae, 737S. lactis. See Lactococcus.S. parauberis, 593S. plantarum. See Lactococcus.S. raffinolactis. See Lactococcus.S. salivarius,

subsp. salivarius, 153subsp. thermophilus, 150, 153, 158, 161,

167–168, 335, 340S. sanguis, 154S. uberis, 157phylogeny, 593

Streptolysin O, 603Streptomyces spp., 15, 130, 747

S. griseus, 431S. natalensis, 328

Strong, D. H., 8Subtilin, 304, 330Suckling mouse assay, 288Sudden oak tree death, 135

Index 785

Sufu, 187Sugars, 204–205, 320–321

criteria, 511spoilage, 204

Sulfide spoilage, of canned foods, 435, 511Sulfolobus spp., 44Sulfur dioxide/sulfites, 302, 305–306, 331

aflatoxins, 306, 714dried foods, 447grapes, 331patulin, 717

“Summer sausage”, 175Sun drying, 443Suncus murinus, 287, 585Superantigen, defined, 558Superoxide dismutase, 403Surface examinations, 226–229

agar syringe, 228ATP assay, 227RODAC plate, 227–228spray gun, 229sticky film, 228–229swab methods, 227ultrasonic device, 229

Surface plasmon resonance, 271Surface plating, 218Sushi, 695, 703–704Suttonella spp., 749Swab/agar slant method, 229Swab-rinse methods, 227Sweet acidophilus milk, 163Synaptobrevins, 580Syntrophosphora spp., 424

T

Tachyzoites, 683Taenia spp., 691

T. saginata, 694–696radiation sensitivity, 384

T. solium, 695–696radiation sensitivity, 384

destruction, 696Taeniarhynchus saginatus. See Taenia saginata.Taeniasis, 695–696Taeniidae, 691Taette, 167Takadiastase, 150Talaromyces spp., 30

T. flavus, 30D values, 423

T. macrosporus, 462Talmadge-Aiken act, 8Tao-si, 187Tape worms, 525TaqMan assay, 666Tarhana, 167Taylor, W., 7Taxonomic methods, 14–15T cell response. See cytokines.Teekwass, 188Teleomorph, defined, 27, 31Telluria spp., 16, 25, 80, 749

T. chitinolyticus, 749Tempeh, 30, 181, 190Temperature coefficient, 395TEMPOR, 224Tequila, 187–188Terracoccus spp., 747–748Terasaki plate, 254Terrein, 30Terribacter spp., 748Teschoviruses, 489Tetracyclines, 6, 329–330Tetragenococcus spp., 25, 150, 153

T. halophilus, 25, 153, 179T. muriatic,153, 179

Tetrazolium reduction, on poultry,Thamnidium spp., 27, 30, 66, 102

T. elegans, 30, 398Thawing of foods, 399, 403–404Thermal death point, E. coli, 417Thermal death time, defined,

424–425C. botulinum, 421–422death time curve, 425

Thermoactinomycetes spp., 424Thermoanaerobacterium spp., 424, 430

T. thermosaccharolyticum, 435–436Thermobacterium spp., 153Thermoduric, defined, 415Thermolysin, 664Thermophiles, 7, 54, 415

cell lipids, 433–434cell membranes, 434enzymes, 430–432flagella, 432genetics, 435nutrient requirements, 432–433oxygen tension, 433ribosomes, 432temperature effects, 434


Thermophilic anaerobe spoilage, of canned foods, 436criteria for spores, 511

Thermostable direct hemolysin (TDH), 537, 659–660bioassays, 660related hemolysin, 664thermal D values, 659

Thermostable nuclease, 241, 244–246, 552enterococci, 244minimum detectable, 244numbers of cells, 245thermal D value, 244, 554

Thermoultrasonication. See manothermosonication.Thermus spp., 388Thiabendazole, 331Thielaviopsis spp., 134

T. paradoxa, 135Thiol-activated toxins,

aerolysin, 734cereolysin, 583–584ivanolysin O, 603listeriolysin O, 610perfringolysin O, 603pneumolysin O, 603streptolysin O, 603

Thompson, S., 7Thumba, 188Thymol, 53Tibi, 188Tir, defined, 536Titratable acidity, 165

defined, 164Tofu, 199Top fermentation, 150, 183“Torula” spp.,

“T. cremoris.” See Candida kefyr.“T. globosa”, 436“T. glutinis”, 180“T. kefyr.” See Candida“T. lactis-condensi”, 436“T. stellata”, 436butter, 167eggs, 198pink sauerkraut, 180sugars, 204

Torulaspora spp., 17, 31, 34T. delbrueckii, 34

D value, 426T. hansenii. See Debaryomyces

Torulopsis spp., 17, 66T. candida, 323. See also Candida famata.T. holmii, See Candida

T. stellata. See CandidaT. versitilis, 461

Total volatile bases, 118, 474–475Tourne disease, 184Toxic shock syndrome toxins, 546, 557Toxocara spp., 697Toxoflavin, 191Toxoplasma spp., 520, 680

T. gondii, 17, 19, 525, 532, 683–686sites of pathogenesis, 525

cats, 683control, 686

Toxoplasmosis, 683–686Transmissible spongiform

encephalopathies, 737, 739Travelers’ diarrhea, 650, 663Trematoda, 690Trichinella spp., 697

T. nativa, 698T. pseudospiralis, 698T. spiralis, 8, 77, 697–702drying survival, 446fermented sausage, 176freezing destruction, 403, 700–701microwave cooking, 701–702site of pathogenesis, 525thermal destruction, 700

Trichinellida, 697Trichinosis, 697–702

control/prevention, 700–702from fermented sausage, 176prevalence, 697–699

Trichoderma spp.,T. pseudokoningii, 722T. viride, 207–208

Trichosporon spp., 17, 32, 34, 66, 102T. cutaneum, 207T. pullulans, 34

aw minimum, 46, 445seafoods, 110

Trichothecenes, 29Trichothecium spp., 17, 28, 30

T. roseum, 30Trimethylamine, 117, 474–475Trimethylamine-N-oxide, 116–117Trogotrematidae, 690Trophozoites, 680–683Tsunami™, 317–318T-2 toxin, 255Turbatrix aceti, 696Turbidity of beers, 183

Index 787

Turkey meat products, 89Twelve-D concept, 379

defined, 429Tylosin, 304, 330Tyndall, J., 6Typhoid fever, milkborne, 159, 619–620

carrier, 159Tyramine, 84, 118, 181

U

Ultra-high temperature processing, 24Ultrasonic surface method, 229Ultraviolet light, 372Underwood, W., 7Ureibacillus spp., 424Ustilago maydia, 135

V

Vacuum packaging. See modified atmospherepreservation.

Vagococcus spp., 17, 26, 150, 153, 397, 593V. fluvialis, 153V. salmoninarum, 153, 398poultry, 65

Vancomycin-resistant enterococci, 169Van Ermengem, E., 7–8, 573Vanillin, 321, 323Vapor pressure, ice and water, 400Variovorax spp., 16, 749Vegetables, 125–137

composition, 128–129bacterial spoilage, 128–133enterococci, 490fungal spoilage, 134–136

Alternaria rot, 135anthracnose, 134–135banana crown rot, 134black rot, 135–136blue mold rot, 134–135brown rot, 135Cladosporium rot, 135crown rot, 135diplodia stain, 136downey mildew,135dry rot, 135gray mold rot, 139green mold rot, 135lenticel rot, 135neck rot, 134

pink mold rot, 135Phytophthora rot, 134potato blight, 135Rhizopus soft rot, 134rice blast, 135slimy brown rot, 135“smut”, 135soft rot, 128sour rot, 134stem-end rot, 130, 135watery soft rot, 135

hepatitis A outbreak, 730listeriae in, 200MAP, 360microorganisms in, 126–127, 129pH range, 42spoilage, 129–131

Veillonella spp., 750Vero cells, 273, 583Verotoxin. See E. coli toxins.Verocytotoxin. See E. coli toxins.Verruculogen, 30Versicolorin A, 710Versiconal hemiacetal acetate, 710Verticillium theobromae, 135Viable but nonculturable cells, 233–234

RAPD amplification, 267Vibrio spp., 16–17, 19, 26, 102, 110, 397–398,

657–664, 749V. alginolyticus, 657–658, 663–664, 733V. cholerae, 144, 524, 657–658, 660, 664

AFLP analysis, 265bioassays, 286, 288, 291, 293cholera toxin, 649–650chromosomes, 538correlation with coliforms, 481distribution, 662enterotoxin, 663gastroenteritis, 661HPP sensitivity, 461non-O1 strains, 539, 661–662pH growth range, 40serovar 0139, 661

PFGE profile, 267suckling mouse assay,toxin bioassay, 287, 293viable but nonculturable, 233virulence mechanisms, 525, 537

V. fischeri, 234, 261, 524V. fluvialis, 664V. furnissii, 664


V. harveyi, 234, 261, 526V. hollisae, 461, 660, 664

TDH-related hemolysin, 664V. marinus, 439V. mimicus, 461, 660

bioassay, 293V. parahaemolyticus, 7–8, 324, 481, 671

alarm level, 114aw growth minimum, 46, 658–659BHA inhibition, 322bioassays, 286, 291–294D value (thermal), 659gastroenteritis. See vibriosis.growth, 398, 657–659heat stressed, 232HHP destruction, 461–462ileal loop response, 286–287irradiation, 383Kanagawa reaction, 659pH growth range, 40, 657–658sorbate effects, 304seafoods, 111, 114toxin. See thermostable direct hemolysin.viable but nonculturable, 233virulence mechanisms, 525, 537, 659–660

V. vulnificus, 408, 657–658, 660, 663–664bacteriophages, 341, 664bioassay, 286HHP sensitivity, 461PCR detection, 261phages, 488, 531seafoods, 114sigma factors, 529viable but nonculturable, 233

Vibriosis (V. parahaemolyticus), 657–661prevention, 671–672USA estimated cases, 521

Vinegar eels, 696Virgibacillus spp., 21, 424Virulence, defined, 536Viruses, 727–731

adeno-, 381African swine fever, 728astro-, 111, 144, 525calici-, 730chlorine effects, 730coliphages, 487–489coxsackie, 114, 379–381, 728cytomegalo-, 461ECHO, 114, 379, 381, 728–729enteric, 728–729

foot-and-mouth, 729fresh produce, 144, 730Hawaii, 731noro-, 111, 114, 144, 730–731

cruise ship outbreaks, 730hepatitis A, 144, 379, 381, 488, 575, 727, 729–730hog cholera, 728–729HPP effects, 461–462Norwalk, 427, 730

hepatitis B, 114, 525herpes, 381, 461chlorine resistance, 730polio, 488, 727–729rota-, 111, 114, 462, 525, 731, 729–730radiation D values, 374, 379–381sindbis, 461small, round structured. See noro-.U.S. foodborne cases, 520–521, 729

Voges-Proskauer test, 477Vogesella spp., 16, 749Volatile fatty acids, 474Volatile reducing substances, 118

W

Wagatsuma’s agar, 659Wallemia spp., 17, 31

W. sebi, 31Water, bottled, 210–211Water activity. See aw.Wautersia spp., 16, 25Weissella spp., 17, 19, 24, 26–27, 65, 102, 110, 150,

152–153W. cibaria, 152, 179W. confusa, 27, 152W. halotolerans, 27, 152W. hellenica, 27, 152W. kandleri, 27, 152W. kimchii, 152W. koreensis, 153W. minor, 27, 153W. paramesenteroides, 27, 153W. thailandensis, 153W. viridescens, 27, 118, 153, 398

greening of wieners, 104–105, 107, 109seafoods, 110

Wertheimer, J., 5Whaleworm. See Anisakis simplex.Whey, defined, 156Whirl-Pak bags, 353“Whiskers” of beef, 30, 79

Index 789

Whiskey. See distilled spirits.White mustard essential oil, 323–324White spot of beef, 30, 79Wholesome Meat Act, 8Willopsis spp., 33Wines, 3, 33, 184–185

flowers condition, 184palm, 186–187

Winslow, I., 5Wisconsin process (bacon), 309Wolinella spp., 749

W. carva. See Campylobacter curvus.W. recta. See Campylobacter rectus

World Health Organization, irradiation approval, 385

X

Xanthans, 132Xanthobacter spp., 16, 749Xanthomonadins, 132Xanthomonas spp., 16, 750

X. axonopodis, 130–131X. campestris, 130X. campestris pv. oryzae, 130X. oryzae pv. oxyzicola, 130Microarray analysis, 269olive spoilage, 181

Xeromyces spp., 17, 31X. bisporus, 31, 445

aw growth minimum, 31aleuriospores, 445

Xerophiles, defined, 30aw growth minimum, 46

X-rays, defined, 373, 376Xtra Bind system, 259Xylella spp., 16, 750

X. fastidiosa, 130Xylinophilus spp., 16Xylophilus spp., 750

Y

Yarrowia spp., 17, 34, 102Y. lipolytica, 34

Yeasts, 31–34aw growth range, 42deli products, 199–200Eh requirements, 50meats, 66pH, 40seafoods, 110

Yersinia spp., 17, 19, 27, 102, 397, 525Y. aldovae, 667Y. bercovieri, 27, 665, 668Y. enterocolitica, 27, 73, 396, 535, 539, 665–668,

671aw effects, 48bioassay, 286, 288, 293–294, 667biovars, 666–667coliform relevance, 481colony hybridization detection, 258distribution, 666D value (thermal), 665enterotoxin. See enterotoxins.gastroenteritis. See yersiniosis.growth requirements, 665HPP effects, 460–461irradiation destruction, 381, 383MAP meats, 361, 363Meats. 78, 88Milk, 159, 667mouse infectivity, 287PCR detection, 243pH growth range, 40, 43, 665porcine isolations, 72–73travellers’ diarrhea, 650yogurt, 161–162Yops, 535–537

Y. frederiksenii, 73, 88, 159, 665–668Y. intermedia, 73, 88, 665–667Y. kristensenii, 73, 665–668Y. mollaretii, 27, 665Y. pestis, 27, 535, 664Y. pseudotuberculosis, 535meats, 65, 72–73

Yersiniabactin, 538Yersinosis, 8, 521, 664–668

prevention, 671–672YG, defined, 155Yogurt, 161, 165

fate of E. coli 0157:H7 in, 165lactose intolerance, 162–163pH, 165

Y-1 adrenal cells, 293, 295Yops, defined, 535–536

Y. enterocolitica, 668

Z

Zapatera spoilage, 181Zero tolerance, defined, 611Zearalenone, 29, 727


Zoomastigophorea, 679Zoonosis, defined, 687–688Z value, 426–428Zygomycetes, 27Zygomycota, 27Zygosaccharomyces spp., 17, 31–32, 34

Z. bailii, 34effect of PEF, 466effect of HHP, 457–458mayonnaise spoilage, 202–203,

474pH growth range, 43sulfurous acid, 306

Z. rouxii, 34, 187, 190, 321aw growth minimum, 48–49, 445dried foods, 445

Zygospores, 27Zymobacter spp., 750

Z. palmae, 185Zymomonas spp., 16, 750

Z. anaerobia, 183Z. mobilis, 155

YATP, 155YG, 155

Zymophilus raffinosivorans, 183Z. paucivorans, 183

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