Appendix

Grouping of Gram-Positive and Gram-Negative Bacterial Genera

Grouping of the genera of Gram-positive and Gram-negative bacteria is based on four phenotypic characters: Gram reaction (GP = positive; GN = negative), oxidase (+ or −), catalase (+ or −), and absence (n) or presence (p) of colony pigmentation. Groupings for most aerobic foodborne bacteria can 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

GP1:Gr+Ox+Cat+n GP2:Gr+Ox+Cat+p

Alicyclobacillus Arthrobacter Aneurinibacillus Bacillus (some) Arthrobacter Brachybacterium Bacillus (some) Brevibacillus Brachybacterium Brevibacterium (some) Brevibacillus Corynebacterium Brochothrix Deinococcus Corynebacterium (some) Dermacoccus Dermacoccus Exiguobacterium Geobacillus Halobacillus Gracilibacillus Janibacter Janibacter Kocuria Macrococcus Luteococcus Micrococcus Macrococcus Nesterenkonia Micrococcus Paenibacillus Nesterenkonia Propioniflex Salinococus Salibacillus Streptomyces (most) Sporosarcina Staphylococcus lentus,

747 748 Modern Food Microbiology

sciuri, vitulus Stomatococcus Streptomyces (some) Terracoccus

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

Anaerobacter Bacillus (some) Bacillus (most) Brachybacterium Brevibacterium (most) Brevibacterium linens Brachybacterium Caseobacter Caseobacter Clavibacter Clavibacter Corynebacterium (some) Corynebacterium (some) Demetria Demetria Exiguobacterium Erysipelothrix Gordona Geobacillus (some) Janibacter Janibacter Kineococcus Jonesia Kocuria Kocuria Kytococcus Kurthia Microbacterium Kytococcus Planococcus Leucobacter Propionibacterium Listeria Rathayibacter Paenibacillus (some) Sanguibacter Propionibacterium Staphylococcus aureus Staphylococcus Terribacter Terracoccus

GP 7: Gr + Ox − Cat − n GP8:Gr+Ox− Cat − p

Amphibacillus Clostridium (some) Bifidobacterium Lactobacillus (some) Clostridium Erysipelothrix Facklamia Helcococcus Lactic acid bacteriaa Sporolactobacillus S. aureus subsp. anaerobius

Gram-Negative Groups

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

Achromobacter Acidomonas Acidovorax Acidovorax Aeromonas Alteromonas Agrobacterium Aminobacter Grouping of Gram-Positive and Gram-Negative Bacterial Genera 749

Alcaligenes Azomonas Alteromonas Azotobacter Amaricoccus Brevundimonas Aminobacter Campylobacter (at least 2 spp.) Arcobacter Chryseobacterium Azomonas Chromobacterim Azotobacter Chryseomonas Bergeyella Burkholderia cepacia Brevundimonas Duganella Burkholderia Empedobacter Campylobacter Flavobacterium Carnimonas Hydrogenophaga Comamonas Hymenobacter actinosclerus Delftia Janthinobacterium Devosia Kingella Enhydrobacter Methylobacterium Halomonas Myroides Meniscus Pandoraea (some) Moraxella Paracoccus Ochrobacter Pedobacter Oligella Persicobacter Pandoraea Pseudoalteromonas Paracoccus Pseudoaminobacter Pedobacter Rhizomonas Photobacterium Sphingobacterium Plesiomona Sphingomonas Pseudoalteromonas Stenotrophomonas Pseudomonas Telluria chitinolytica Psychrobacter Variovorax Ralstonia Vogesella Rhizomonas Xanthobacter Shewanella Sphingomonas Stenotrophomonas Telluria Vibrio Xanthobacter

GN 3: Gr − Ox + Cat − n GN4:Gr− Ox + Cat − p

Campylobacter concisus Cytophaga Cardiobacterium Hydrogenophaga Eikenella Persicobacter Kingella Wolinella Suttonella

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

Acetobacter Acinetobacter radioresistens Acidomonas Asaia Acinetobacter Azoarcus Asaia Chemohalobacter 750 Modern Food Microbiology

Burkholderia cepacia, Citrobacter B. cocovenenans Deinobacter grandis Campylobacter (some) Erwinia Enterobacteriaceaeb Flavimonas Gluconobacter Fraturia Moraxella bovis, ovis Pandoraea Pandoraea Pantoea Pseudomonas (a few) Pectobacterium Raoultella Pedobacter Saccharobacter Serratia Stenotrophomonas (some) Xanthomonas Xylella Xylophilus Xanthomonas Zymobacter Zymomonas

GN 7: Gr − Ox − Cat − n GN8:Gr− Ox − Cat − p

Acidaminococcus Prevotella nigrescens Bacteroides Megasphera Pectinatus Streptobacillus Veillonella

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

A aw minimum, 46 bacon/ham, 108 Accelerated electrons, 376–377 enteral foods, 206 Acetic acid, 326–327 eggs, 198 Acetic acid bacteria, 155–156 liver spoilage, 77, 87 Acetobacter spp., 16, 40, 151, 155 meats, 65, 102 A. aceti, 189 poultry, 65, 90 A. xylinum, 183 radiation resistance, 388 beer spoilage, 183 seafoods, 110 cider spoilage, 185, 474 Acremonium breve, 722 fermentation pathway, 151 ACSSUT profile, 620 pH growth range, 40 Acylhomoserine lactone, 526–527 SO2 inhibition, 306 Activated lactoferrin, 314 wine spoilage, 184 Adenosine triphosphate mehods, 242, 247 Acetobacterium spp., 397 Aerobic plate count. See standard plate count. A. bakii, 16, 40, 155, 398 Aerococcus spp., 150, 593 Acetoin pathway, 154 Aerolysin, 734 Acetomonas. See Gluconobacter Aeromonas spp., 16–18, 21, 397, 734–735, Achromobacter spp., 748 748 A. anaerobium. See Zymonas anaerobia. A. caviae, 111, 201, 538, 734 Acidaminococcus spp., 750 A. eucrenophila, 734 Acidified sodium chlorite, 312, 318 A. hydrophila, 111, 396, 650, 732–735 Acidomonas spp., 155, 748–749 bioassay, 293, 734 Acidophilus milk, 166 CO2 storage, 363 “sweet”, 163 minimum growth temperature, 398 Acid tolerance response, 530–532. See also sigma pH growth range, 43 factors. radiation D value, 380 starvation induced, 531 ready-to-eat foods, 201 Acidovorax spp., 16, 25, 748 A. schubertii, 734 A. valerianellae, 130 A. sobria, 111, 201, 734 Acid-soluble proteins, 423 A. veronii, 734 Acinetobacter spp., 16–18, 21, 46, 749 AFLP, 265 A. calcoaceticus, 208 bioassay methods, 286 radiation D value, 380 eggs, 198 A. radioresistens, 389, 749 fish, 110–111

751 752 Modern Food Microbiology

meats, 65, 102 aw minimum, 46, 445 ready-to-eat foods, 201 A. solani, 715 Alfalfa sprouts. See seed sprouts. A. tenuis, 135 Aflatoxins, 78, 709–715 A. tenuissima, 715 degradation, 714 bacon, 108 effect of SO2, 306 butter spoilage, 167 ELISA detection, 254 fruit spoilage, 135 F. aurantiacum effects, 714 meats, 66, 102 hepatitis B virus, 714 pickle spoilage, 182 LD50, 713 Alternariol, 715 legal limits, 712 Alternariol monomethyl ether, 715 milk, 159 Alternate sigma factor. See sigma factors potency in humans, animals, 714 Alteromonas spp., 16, 18, 26, 28, 397, 748–749 production, 710–712 A. colwelliana. See Shewanella structures, 710 A. putrefaciens. See Shewanella toxicity, 713–714 Altertoxin-I, 715 Agar drop method, 223 Amaricoccus spp., 749 Agar overlay method, 228 Amebiasis/amebic dysentery, 682–683 Agar syringe/agar “sausage” methods, 228 Ames assay, 715 Agaricus spp., 207 Aminobacter spp., 25, 748–749 A. bisporus, 582 Amnesic shellfish poisoning, 740–741 AgClor, 318 Amoebida, 680 Aggregate-hemagglutination, 242 Amphibacillus spp., 424, 748 Agrobacterium spp., 748 Amplified fragment length polymorphism, 265 A. tumefaciens, 131, 536 AmpliSensor, 258 Air and dust, organisms in, 30 Anaerobacter spp., 424, 747 L-alanine-p-nitroanilide, 249–250 A. polyendosporus, 423 Alarm water content, 446 Anamorph, defined, 27 Alcaligenes spp., 16–18, 21, 397, 749 Aneurinibacillus spp., 21, 424, 747 A. faecalis, 40–41 Animal feeds, 20, 621 A. eutrophus (see also Wautersia), 208 Animal hides, 20 A. viscolactis, 161 Anisakiasis, 7, 702–704 bacon, 108 prevalence, 703–704 cottage cheese, 167 prevention, 704 eggs, 198 Anisakinae, 697 fish, 110 Anisakis spp., 697 livers, 65, 87 A. simplex, 463, 702–704 meats, 65, 102 Antagonism. See microbial interference Ale. See beers. Anthracnose, 29, 133–135 Aleuriospores, 445 Anthrax, 158, 519 Alicyclobacillus spp., 21, 40, 416, 424, 430, 436, Antibiotics, 327–330 747 monensin, 328 A. acidocaldarius,43 natamycin, 328 pH range, 43 subtilin, 330 A. acidoterrestris, 422 tetracyclines, 329–330 D value, thermal, 423 tylosin, 330 HHP effects, 462 structures, 329 Allicin, 53 Antibotulinal hurdles, 341 Allyl isothiocyanate, 53, 319, 335 Antioxidants, 321–322 Alternaria spp., 17, 28 Anton test, 290 A. alternata, 715 Aphasmidia, 697 A. citri, 135, 715 Apicomplexa, 680 Index 753

Apoptosis, defined, 534, 536 A. oryzae, 28, 159, 186–187, 190 Appert, N., 4–5 koji, 186 Apple cider. See cider. takadiastase, 150 Apple juice, 144, 712 A. ostianus, 716 Arcobacter spp., 17–18, 21, 25, 669, 749 A. parasiticus, 324, 710–712 A. butleri, 21, 69–70 A. pseudotamartii, 710 radiation D values, 380 A. repens, 436 A. cryaerophilus, 70 A. restrictus, 28 A. nitrofigilis, 23 A. rugulosus, 718 A. skirrowii,70 A. soyae, 28, 187, 190 meats, 69–70 A. terreus, 716 poultry, 65 A. versicolor, 189, 710 Arizona spp., 252 bacon, 108 A. hinshawii, 476 butter, 167 Armillaria spp., 331 ham, 102, 108–109 Arrhenius equation, 55 meats/poultry, 66, 102 Arrhenius model, 491 pickles, 182 Arthrobacter spp., 747 seafoods, 110 Arthrospores, defined, 27, 31 Attachment-effacement, defined, 535–536 Asaia spp., 156, 211, 749 C. freundii, 535 A. siamensis,43 E. coli, 535, 648 Ascaridida, 697 H. alvei, 535 Ascaris spp., 697 ATP methods. See adenosine triphosphate Ascomycete state, defined, 27 Aureobasidium spp., 28, 66, 110 Ascomycota,27 A. pullulans, 28 Ascomycotina,31 Autosterilization, 430 Ascorbate/isoascorbate, 466–467 Averantin, 710 Ascospores, 466 Averufanin, 710 Aseptic packaging, 331 Averufin, 710 Aspergillus spp., 17, 28, 30 Avidin, 198 A. alliaceus, 716 aw, defined, 45 A. bombycis, 710 dried foods, 445 A. carbonarius, 716 intermediate moisture foods, 448–452 A. clavatus, 716 Maillard browning, 447 A. conicus, 46 mayonnaise, 202 A. echinulatus, 46, 445 Raoult’s law, 448 A. fischerianus, 30 relative humidity, 45 A. flavus, 7, 709–712 relative to NaCl content, 46 radiation D value, 381–382 xerophylic molds, 46 A. glaucus. See also Eurotium, 28, 46, 189, Z. rouxii,46 445 Azoarcus spp., 749 aw minimum, 445, 453–454 Azomonas spp., 749 A. gracilis, 576 Azotobacter spp., 749 A. mellus, 716 A. nidulans, 28, 718 B A. niger, 28, 135, 189, 323, 453–454, 716 chemical D values, 316 Bacillus spp., 15, 17–18, 21, 397–398, 416, 424, 593, radiation D values, 381 747–748 thermal D values, 426 B. amyloliquefaciens, 584 A. nominus, 710 B. anthracis, 462, 584 A. ochraceus, 189, 716–717 B. badius, 160 A. ochraceoroseus, 710 B. betanigrificans, 435 754 Modern Food Microbiology

B. carotarum, 583 B. vulgatus, 202 B. circulans. See Paenibacillus. B. weihenstephanensis, 161, 398, 584 B. clausii, 161 bread dough quality, 204, 474 B. coagulans, 7, 435–436, 578, 584 ham sours, 108 chemical D values, 316 meats, 65, 102 thermal D values, 425 milk, 160–161 HPP effects, 462 seafoods, 110 B. cereus, 7, 48, 157, 160–161, 578, 583 Bacon, 103–105 aw minimum, 43 Canadian, 103 BHA inhibition, 322 spoilage, 104–105 bioassay, 286–287, 293 Wiltshire, 103–104, 108 chitosans, 332 Wisconsin process, 309 D values, thermal, 417 Bacterial interference. See microbial interference. gastroenteritis, 583–585 Bacterial soft rot, 128 diarrheal, 584–595 Bacteriocins, 336–339 emetic, 585 Klaenhammer classification, 337 PEF effects, 466 Bacteriodes spp., 16, 750 phage typeability, 264 B. fragilis, 52, 488, 736 pH growth range, 40 Bacteriophages, 340–341 polyphosphate effects, 324–325 activity against pathogens, 340–341 radiation D values, 379–380 animal feces, 490 site of pathogenesis, 525 Bacteroides fragilis, 488 B. inconstans, 408 Campylobacter spp., 341 B. larvae. See Paenibacillus E. coli, 487–489 B. lentus, 583–584 lux phages, 242, 261–262 B. licheniformis, 160, 204, 467, 578, meat spoilage intervention, 340–341 584 PEF sensitivity, 466 B. macerans. See Paenibacillus. salmonellae, 340 B. megaterium, 332, 417, 584 S. aureus, 552 B. mesentericus. See B. subtilis V. vulnificus, 341 B. mycoides, 583–584 Bacterium-coli commune. See E. coli. B. nigrificans, 182 Bagoong, 179 B. pasteurii, 583 Baker’s yeast, 33 B. polymyxa. See Paenibacillus intracellular pH, 44 B. psychrodurans, 398 Ball, C. O., 6 B. psychrotolerans, 398 Barker, B. T. P., 5 B. pseudomycoides, 584 Barrier technology. See hurdle concept. B. pumilus, 161, 204, 380, 583 Basidomycetes, 33 B. sporothermodurans, 160 Basipetospora spp., 31 ribotyping, 268 BAX for screening, 258 B. stearothermophilus. See Geobacillus. Becquerel, defined, 371 B. subtilis, 48, 320, 330, 467, 528, 584 Beef. See meats. aw minimum, 46 Beers and ale, 3, 182–184 chemical D values, 316 chemical composition, 182–183 ropy bread dough, 204 pasteurization, 183 HPP effects, 462 pH range, 183 sigma factors, 529 spoilage, 183–184 thermal stability, 431, 435 Belachan, 179 B. thermoacidurans, 437 Bˆelehradˆek model, 491 B. thermoproteolyticus, 431 Benjamin, H., 5 B. thuringiensis, 264, 583–584 Benomyl, 330–331 Index 755

Benzoic acid/benzoates, 301–303 illustrated, 270 effect on spores, 304 piezoelectric crystals, 269–271 intermediate moisture foods, 450–451 surface plasmon resonance, 271 mode of action, 303 BioSys instrument, 275 Bergeyella spp., 749 Biota, defined, 64 Beta rays, defined, 372 Biotype, defined, 536 Betabacterium spp., 153 Biovar, defined, 536 B. vermiforme, 188 Biphenyl, 331 BIAcore, 271 Birdseye, C., 6 Bier, L., 7 Bisulfite. See sulfur dioxide. Bifidobacterium spp., 15, 485–486, 748 Black rot of peaches, 28 B. adolescentis, 486 Black spot of meats, 28–30, 79, 109 B. bifidum, 485 Black water-soaked spot of lettuce, 130 YATP , 155 Bladchan, 179 YG, 155 Blanching, 125, 375, 396–397, 443, 447 B. infantis, 202 Blights of fruits/vegetables, 130, 135 B. longum, 155, 161, 202, 486 Blown pack spoilage, 107 bifidus milk, 485 Bologna. See processed meats compared to E. coli, 486 Bondeau, 6 distribution, 486 Bone taint of beef, 80 growth, 485 Bongkrek, 30, 191–192 Bigelow, W., 6 bongkrekic acid, 191 Bile pigments, 106 Borden, G., 5 BIND test, 263 Botox, compared to tetanus toxin, 581 Bioassay methods. See also cell culture methods. Bottled water, 210–211 Anton test, 290, 671 coliforms, 210 diarrheal, 288–289 E. coli, 210 ferrets, 287–288 fruit-flavored, 211 ileal loops, 286–287, 290, 534, 660, 667, microbiota, 210 670, 734–735 Bottom fermentation, defined, 150, 183 infant mouse, 286 Botrytis spp., 17, 28–29, 102, 331, 722 kitten emesis, 289 B. allii, 134 monkey emesis, 289 B. cinerea, 29, 134–135 mouse lethality, 285–287 awminimum, 46 nude mice, 605–606 pH growth minimum, 43 RITARD model, 291, 664 SO2 effects, 306 Sereny test, 290, 667–668, 671 “Botulinal cook”. See twelve D process. skin tests, 289–290 Botulinal toxins. See C. botulinum. suckling mouse, 288, 667, 732, 734 Botulism, adult, 573–586 Suncus murinus, 287, 585 outbreaks/cases, 581–582 Biocontrol, defined, 333 infant, 582–583 bacteriophages, 340–341 Bourbon whiskey, 186 lactic antagonism, 335–336 Bouza beer, 187 microbial interference, 56–57, 334 Bovine spongiform encephalopathy, 8, Biofilms, defined, 82, 90, 527–529 737–738 effect of sanitizers, 318 Brachybacterium spp., 168, 747 role of quorum sensing, 529 Bradyzoites, 683, 686 Bioghurt, 167 “Bread molds”, 30 Biological coverings of foods, 54 Breads, fermented, 179–180 Biosensors, defined, 269 Breath hydrogen test, 162–163 fiber optics, 271 Breed count method, 226 756 Modern Food Microbiology

Bremia spp., 134 B. nivea, 29, 716 Brenneria spp., 131 aw minimum, 46 B. alni, 129 canned fruits, 436 B. nigrififluens, 129 thermal D value, 29 B. paradisiaca, 129 canned fruit indicator, 474 B. quercina, 129 B. rubrifaciens, 129 C B. salicis, 129 Brettanomyces spp., 32, 184 Cacao bean fermentation, 189 B. intermedius,32 irradiation, 382 Brevetoxin, 739 Caenorhabditis elegans, 334 Brevibacillus spp., 17–18, 21–22, 424, 747 Cadaverine, 82, 84, 181 Brevibacterium spp., 15, 397, 747–748 Cake spoilage, 204 B. linens, 747–748 Calcinated calcium, 317 Brevundimonas spp., 16, 25, 80, 749 Calcium hypochlorite, 140 Brewer’s yeast. See baker’s yeast. Caliciviruses, 730 Brochothrix spp., 17–18, 22, 397, 747 Caloramater spp., 22, 424 B. campestris, 22 CAMP test, 592–593 B. thermosphacta, 22, 103, 107, 339, 407 Campylobacter spp., 17–18, 22, 40, 259, 749–750 growth pH on meats, 365 C. cinnaedi. See Helicobacter. meat spoilage, 86–87, 106, 363, 366 C. coli, 70, 403, 650, 669–690 minimum growth temperature, 398 C. concisus, 748 radiation sensitivity, 384 C. curvus, 22 liver spoilage, 87 C. cryaerophila. See Arcobacter. meats, 65, 102 C. fenneliae. See Helicobacter. compared to listeriae, 593 C. intestinalis, 669 MAP meats, 357 C. jejuni, 8, 650, 668–672 5-Bromo-4-chloro-3-indolyl-β-D glucopyranoside, subsp. doylei, 668 249–250 AFLP analysis, 265 4-Bromo-4-chloro-3-indolyl-β-D-glucuronide, bioassay, 286, 293, 670–671 249–250 chicken carriage, 669 5-Bromo-4-chloro-3-indoxyl-β-D-glucuronide, distribution, 669–670 249–250 D value, thermal, 669 Brucellosis, 158, 519 enteritis syndrome, 671 Buffer, defined, 42 number of cases, 520–521 Bulgarian butermilk, 166 freezing properties, 669–670 Bundle forming pili, defined, 536 genome size, 669 Burg, S., 351 growth requirements, 669 Burkholderia spp., 16–18, 23, 397, 749 MAP beef, 362–363 B. cepacia, 210, 529, 722, 749–750 meats, 65, 69–71, 76 B. cocovenenans, 191–192, 750 milk, 159, 670 Butter, composition, 164–166, 205 phage control, 340–341 garlic, 165 poultry, 65, 88 pathogens, 165 prevention, 671–672 spoilage, 3, 166–167 quorum sensing, 526 Buttermilk, 164 radiation D value, 380, 384 Butylated hydroxyanisole (BHA), 321–322 site of pathogenesis, 525 Butylated hydroxytoluene (BHT), 321–322 toxins. See enterotoxins. t-Butyhydroxyquinoline (TBHQ), 3221–322 viable but nonculturable, 233–234 Byssochlamys spp., 17, 27, 29 virulence properties, 670–671 B. fulva, 7, 29, 436, 716 C. lari, 70 Index 757

C. nitrofigilis. See Arcobacter. MAP meats, 364 C. rectus, 22 meats, fresh, 65 poultry, 65, 88 phylogeny, 593 Campylobacteriosis, 7, 668–672 Carrier, defined, 159, 621 prevalence, 520–521 Carvacrol, 53, 324 Candida spp., 17, 31–32, 306 Carvone, 321, 323 C. albicans, 323 Caseobacter spp., 65, 748 C. famata, 32 Catfish. See seafoods. C. guilliermondii, 207 CDCP surveillance, 520–521 C. holmii, 37, 179 Cedecea spp., 397 C. intermedia, 208 Cell culture methods, 291–295 C. kefyr, 32 Caco-2 cells, 293–295, 663, 671 C. krusei, 33 Chinese hamster ovary, 294–295, 667, 670, 732, C. lipolytica, 32, 80, 208 734 C. methanosorbosa, 207 feline kidney cells, 314 C. pseudotropicalis. See C. kefyr guinea pig intestine, 292, 294 C. scottii, 46 HCT-8, 664 aw minimum, 445 HeLa cells, 294, 639, 663–664, 667–668, 670 C. stellata, 32 Henle, 663–664 C. tropicalis, 208 Hep-2, 638, 663, 735 C. utilis, 208, 404 human fetal intestinal, 292 awminimum, 46 human ileal, 292 C. valida, 33 human mucosal cells, 292 wine spoilage, 184 immunofluorescence, 295 C. zeylanoides, 80, 90 INT407, 531, 639, 670 aw minimum, 46, 445 Vero cells, 73, 639, 670, 732, 735 meats, 66, 102 Y-1 adrenal, 295, 667, 732, 734 poultry, 66 Cell injury repair, 231–233 seafoods, 110 Cellulomonas spp., 208 Candies, 204–205 C. flavigena, 181 Canned foods, 4–5 Cephalosporium spp., 30, 190 acid classification, 435–436 Ceratocystis spp., 134 chemical heat adjuncts, 337 C. fimbriata, 135 spoilage, 435–438 C. paradoxa, 135 spore limits, 511 Cercariae, 691–692 Caprylic acid, 302 Cereals, 203 Carbon dioxide, effect on microbes, 354–355 Cereolysin, 583–584 mode of action, 354–356 Cereulide, 287, 585 sensitivity of microbes, 355 Certified milk, 5, 512 spore germination effects, 356 Cetylpyridinium Cl2, 317 Carcass sanitizing, 91–92 Cestoidea, 690 Cardiobacterium spp., 749 Ceviche, 703–704 Carnimonas spp. 16, 102, 749 Champagne. See wines. C. nigrificans, 107 Cheeses, 168–169 Carnitine, 47–48 cottage, 513 Carnobacterium spp., 17–18, 22, 150, 152 disease outbreaks, 169 C. divergens, 152, 364 Eh, 50–51 C. gallinarium, 152 M. avium subsp. paratuberculosis, 160 C. mobile, 152, 364 spoilage, 168–169 C. piscicola, 118, 152, 339, 364 Chemical preservatives, C. viridans, 107, 152 acetic acid/acetates, 326–327 758 Modern Food Microbiology

acidified sodium chlorite, 312 C. parvum destruction, 689 antibiotics, 327–330 diethyldicarbonate, 332 antifungal agents, 330–331 disease outbreaks, 185–186 antioxidants, 321–322 patulin in, 712 activated lactoferrin, 314 pH, 42 bacteriocins, 336–339 Ciccarelli, A., 8 benzoic acid/benzoates, 301–303 Ciguatera poisoning, 740 chitosans, 332 Ciguatoxin, 740 chlorine, 317 Cinnamic aldehyde, 53, 324 dehydroacetic acid, 332 Citrinin, 715 diacetate, 326 Citrobacter spp., 18, 22, 397, 477, 750 diethyldicarbonate, 332 C. freundii, 22, 69, 535, 732–733 dimethylpyrocarbonate, 333 meats/poultry, 65, 69 electrolized oxidized water, 312–313 toxins. See enterotoxins. endolysins, 339–340 Citrus canker, 131 ethanol, 332 Cladosporium spp., 28–29, 577 ethylene/propylene oxide, 331 C. cladosporiodes,29 flavoring agents, 322–323 C. herbarum, 29, 135 hydrogen peroxide, 315–317 eggs, 201 lactic acid, 326–327 meats, 66, 79, 102 lactoperoxidase system, 53–54 pickles, 182 NaCl, 320–321 Clams. See seafoods. nithrates/nitrites, 306–312 Clavibacter spp., 23, 748 ozone, 314–315 Claviceps purpurea, 4 parabens, 303–303 Clonorchiasis, 692–693 polyamino acids, 333 Clonorchis spp., 525, 690 propionates, 305 C. sinensis, 692 sorbic acid/sorbate, 303–305 “Closed waters”, defined, 728 spices, spice oils, 323–326 Clostridium spp., 15, 17–18, 22, 48, 397, 416, 424, sugars, 320–321 474, 748 sulfite/SO2, 305–306 C. acetobutylicum, 44 Chemohalobacter spp., 748 C. algidicarnis, 365 Chestnut tree blight, 135 C. argentinense, 574 Chevallier-Appert, 5 C. baratti, 574 Chinese soy sauce, 179 C. bifermentans, 381, 435 Chitosans, 332 C. botulinum, 7–8, 157, 323 Chlorella pyrenoidosa, 207–208 antibotulinal hurdles, 334, 361 Chlorhexidine, 91 aw growth minima, 43, 45–46, 575, 577 Chlorine dioxide, 91, 317–318, 687 bioassays, 286, 285 Chlortetracycline, 329–330 D values, chemical, 316 CHO cells, 293–295 D values, radiation, 378–381, 578 Choleglobin, 106 D values, thermal, 426, 577–578 Cholera pandemics, 661 ELISA detection of toxin, 243, 255 Chromobacterium spp., 16, 397 ecology, 574, 576, 578 Chromogenic substrates, 248–250 fluorogenic substrates, 250 Chronic wasting disease, 739 fresh cut produce, 138, 140 Chryseobacterium spp., 23, 79, 114, 397, 749 gel diffusion detection, 255 C. joostei, 166 groups, 574 butter, 166 growth, 576 Chryseomonas spp., 749 in seafoods, 114 Chryseosporium spp., 31 irradiation destruction, 383 Cider, 185–186 liver sausage, 103 Index 759

meats, 65, 68, 102 L forms, 570 MAP foods, 359–361, 580 MAP meats, 362–363 mouse lethality, 285–286 meats, 66–67, 88 nitrite effects, 307–312 mechanically deboned meats, 75 neurotoxins, 574–575, 580–581 mouse lethality, 285–286 PCR detection, 243 nitrite effects, 308 pH growth range, 40, 575–577 organ meats, 77 propylparaben inhibition, 303 pH growth range, 40, 43, 568 radiation injury, 232 perfringolysin O, 567 radiation resistance, 373 poultry, 88 radiometric detection, 248 radiation D values, 374 ribotypes, 268 salads, 199–200 seed sprouts, 140–141 seafoods, 111 soils, water, 574, 576 site of pathogenesis, 525 sous vide foods, 579–580 skin tests, 289–290 spores in meats, 68, 579 spices, 200 vacuum-packaged seafoods, 363 sporulation, 570 vegetables, 103, 126 toxin types, 568 C. butyricum, 308, 336, 435, 578 C. sordellii, 381 botulinal toxin, 574, 583 C. sporogenes, 157, 205, 578 gassiness in cheese, 168 cheese spoilage, 168 radiation D value, 381 ethylene oxide D value, 316 C. difficile, 583 nitrites, 308, 311 C. estertheticum, 365 radiation D value, 380–381 C. fallax, 340 surface survival, 228 C. frigicarnis, 107 C. thermosaccharolyticum. See C. gasigenes, 108 Thermoanaerobacterium. C. histolyticum, 431 C. tyrobutyricum, 157, 308, 324 C. lactatifermentans, 630 gassiness in cheese, 168–169 C. laramie, 365 C. welchii. See C. perfringens. C. nigrificans, 107, 435 Clostridium-Lactobacillus-Bacillus branch, 15, 591 C. pasteurianum, 168, 435 Coagulin, 335 C. perfringens, 7–8, 22, 52, 75, 197, 310, 524, Cocoa beans, 187–188 578, 733 Codex Alimentarius Commission, aw minimum/effects, 48, 568 approval of irradiation, 385 bioassays, 289–291, 295 mycotoxin limits, 712 bacteriocin typing, 569 Codworm. See Pseudoterranova decipiens. diacetate effects, 327 Coelomycetes,28 DNA probes, 257 Coffee beans, 187–188 Eh effects, 52, 568 Coit, H. L., 5 enterotoxin. See enterotoxins. Cold shock proteins, 407–408 dehydrated foods, 206, 446 Coleslaw, 144 deli foods, 199 Colifoms, defined, 476–477 distribution, 568 animal/human feces, 490 D values, thermal, 569 biscuit dough, 198 endolysins, 339–340 bottled water, 210–211 food poisoning. See C. perfringens chromogenic detection, 249–250 gastroenteritis. compared to coliphages, 487 gel diffusion, 103, 255 compared to enterococci, 484–486 growth requirements, 568 cottage cheese, 165, 167 heat injury, 232 criteria for foods, 479–480 ileal loop assays, 291 dehydrated foods, 206 760 Modern Food Microbiology

deli foods, 197, 199–200 Conrolled atmosphere storage, 354 fecal, 69, 126–127, 335, 477, 490 Cooking/cooling parameters, 502 fresh cut produce, 126, 490 Corynebacterium spp. 15, 17–18, 23, 397, 748 frozen meat pies, 204 C. diphtheriae, 23 fruits, 142–143 C. flaccumfaciens See Curtobacter. genera of, 476–477 C. “manihot”, 187 ground beef, 66–67, 69, 73 C. michiganense, 130 growth, 478–479 C. nebraskense, 130 impedance detection, 242, 272–273 C. sepedonicum, 130 lactic inhibition, 335 bacon, 108 limitations, 480–481 enteral foods, 206 meats, 67, 69, 72, 75, 77 meats, 65, 102 microcolony-DEFT, 222 poultry, 65, 69 milk, 160 seafoods, 110 ONPG detection, 249–250 Coryneforms, defined, 23 organ meats, 77 Cottage cheese, 165, 168 Petrifilm detection, 223 Country-cured hams, 103 pH growth minimum, 478 Coxiella burnetti, 158, 415 possible overuse, 489–491 Creutzfeldt-Jakob disease, 738–739. See also prions. poultry, 67, 88–89 Critical control points. See HACCP. radiometric detection, 242, 248 Crohn’s disease, 160 ready-to-use foods, 138 Crowle slide test, 255 related to E. coli, 486 Crown rot, 135 seafoods, 111–114 Crustaceans. See seafoods tuna pot pies, 199 Cryptococcaceae,32 vegetables, 126–127 Cryptococcus spp., 32–33, 66, 110 viruses, 728 Cryptosporidiidae, 680 yogurt, 166 Cryptosporidiosis, 687–689 Colilert system, 250 USA illness cases, 688–689 Coliphages, 487–489 Cryptosporidium spp., 521, 680 animal feces, 490 C. parvum, 17, 687–689 foods, 489 RT-PCR detection, 259 related to enteric viruses, 488–489 site of pathogenesis, 525 utility for water, 488–489 UV irradiation effects, 689 ColiQuik system, 250 bioassay, 293 Colletotrichum spp., 17, 28–29, 134 chlorine/ozone resistance, 687 C. coccodes, 134–135 PCR detection, 259–260 C. gloesporoides, 29 produce, 147 C. lagenarium, 135 Cryptosoriopsis malicorticis, 135 C. lindemuthianum, 135 Curie, defined, 371 C. musae, 135 Curing, of meats, 101–103 Colony hybridization, 257–258 Curli fimbriae, 639 Comamonas spp., 16, 25, 80, 749 Curtobacterium spp., 23 Commercial sterility, 416 C. flaccumfaciens, 130 Compatible solutes, 47–49 Cyclophyllidea, 691 Competitive exclusion, 629–631 Cyclopiazonic acid, 712 Conalbumin, 53 Cyclops, 693 Condensed milk, 5, 157 Cyclosporiasis, 689–690 Conidia, defined, 27 Cyclospora spp., 521, 680 Conglutinin, 53 C. cayetanensis, 17, 19, 144, 539, 689–690 Contact plate methods, 227–228 site of pathogenesis, 525 Index 761

Cystic fibrosis, 24, 529 Diacetate, 302 Cysticercosis, 695–696 Diacetyl, 164, 321–322, 356, 474 Cysticercus cellulosae, 696 Diamines, 117, 181 Cytokines, 533–534, 557–558, 609–610 Diarrhea, defined, 536 Cytophaga spp., 749 Diethyl pyrocarbonate, 304, 333 Digenea, 690 D Digestive system, of humans, 523 Dimethyl dicarbonate, 332 Dadhi, 167 Dinitrosyl ferrohemochrome, 307 Daggett, E., 5 2, 4-dinitrophenyl-lysine, 333 Dairy mold, 29 Diphyllobothriasis, 7, 693–695 Dairy products, 156–169 Diphyllobothriidae, 691 fermented, 164–169 Diphyllobothrium spp., 691 pH range, 44 D. latum, 693–694 Dark firm dry meat spoilage, 86, 105, 357, 363 D. pacificum, 703 Debaryomyces spp., 32–33, 66, 102 Dipicolinic acid, 320 D. hansenii, 33, 49, 90 Diplodia spp., 30 D. kloeckeri, 207 D. natalensis, 135 D. subglobosus. See D. hansenii Diplomonadida, 679 dehydrated foods, 206 Dipodascus geotrichum,29 seafoods, 110 Direct epifluorescent filter method (DEFT), Definitive host, defined, 679 221 Dehydrated foods, 206 microcolony DEFT, 221–222 Dehydroacetic acid, 332 Direct microscopic counts, 221, 225–226 Deibel, R. H., 8 Distilled spirits, 186–188 Deinobacter spp., 388 whiskeys, 186 D. geothermalis, 389 DNA amplification. See Polymerase chain D. grandis, 389, 750 reaction. Deinococcus spp., 397, 747 DNA analysis, 15 D. proteolyticus, 389 DNA hybridization, 256–257 D. radiodurans, 389 DNA probes. See Nucleic acid probes. chromosomes, 391 DNase. See Thermostable nuclease. ethylene oxide D value, 316 Domoic acid, 740–741 radiation resistance, 384, 388, 391 Donk, P. J., 7 D. radiophilus, 389–390 Dough products spoilage, 203 D. radiopugnans, 389 Downey mildew, 134 Dekkera spp., 32 Dried foods, 206. See also drying preservation. D. bruxellensis, 32, 179 Drosophila melanogaster, 134 Delftia spp., 16, 25, 749 Dry film methods, 223–224 Delicatessen foods, 197–199 Drying preservation, 443–454 Demetria spp., 748 alarm water content, 446 Denys, T., 7 aw, 45–46 Dermacoccus spp., 24, 747 effect on microorganisms, 445–446 Desiccation. See Drying preservation. glass transition, 454–455 Desulfotomaculum spp., 50, 424, intermediate moisture foods, 447–454 D. nigrificans, 433 preparation, 443–44 Desulfovibrio desulfuricans, 433 storage stability, 447 D. vulgaris, 433 Duganella spp., 749 Deuteromycota,28 Duncan, C. L., 8 Deuteromycotina, 28, 30 “Dun” mold, 31 Devosia spp., 16, 25, 80, 749 Durand, P., 5 762 Modern Food Microbiology

D value (thermal), defined, 425–427 EFDV syndrome, 713 Alicyclobacillus, 423 Eggs, 198, 201–202 Aspergillus niger, 442 listeriae in, 200 Bacillus cereus, 416–417 salmonellae, 202, 627 Bacillus coagulans, 424 spoilage, 200–202 Bacillus licheniformis, 425 Eh, defined, 49 Bacillus subtilis, 416 illustrated, 50 Campylobacter jejuni, 669 related to pH, 51 Clostridium botulinum, 425–426, 428–429 Ehrenbaum, E., 6 Clostridium nigrificans, 429 Eikenella spp., 749 Clostridium perfringens, 569 Electrical stimulation, 76–77 Clostridium sporogenes, 429 Electroimmunodiffusion, 242 Coxiella burnetti, 425 Electrolyzed oxidized water, 312–314 Flat-sour spores, 425 Electron accelerators, 376–377 Geobacillus stearothermophilus, 429 ELISA methods, 243, 253–255, 692 History, 6 botulinal toxins, 255 Lactoperoxidase system, 54 E. coli enterotoxins, 255 Listeria monocytogenes, 54, 418 molds/mycotoxins, 254 L. innocua, 427 salmonellae, 254 Mycobacterium tuberculosis, 425 Salmonella-Tek, 254 M. avium subsp. paratuberculosis, 426 “sandwich/double sandwich”, 254 Neosartorya fischeri, 423 Staphylococcus aureus enterotoxins, 254 Pectinatus spp., 428 Elliott, S., 5 P. cerevisiiphilus, 428 Emericella spp., 27 P. frisingensis, 421 E. nidulans,28 Penicillium citrinum, 426 E. venzuelensis, 710 P. roquefortii, 420 Empedobacter spp., 23, 114, 749 Putrefactive anaerobe, 428–429 Emperor Leo VI, 573 Rhodotorula mucilaginosus, 426 Endamoebidae, 680 Salmonella spp., 427 Endolysins, defined, 339–340 Salmonella senftenberg, 420, 425 Endomycopsis fibuliges, 188 saxitoxin, 739 Enhydrobacter spp., 748 Staphylococcus aureus, 54, 554–55 Enrichment serology, 252 Talaromyces flavus, 423 Entamoeba spp., 680 Thermoanaerobacterium thermosaccharolyticum, E. coli, 682 429 E. histolytica, 17, 19, 525, 650, 682–683 Torulaspora delbrueckii, 426 Enteral foods, 206 Vibrio parahaemolyticus, 659 Enteritis necroticans, 567 Xeromyces bisporus,31 Enteroaggregative. See E coli. Yersinia enterocolitica, 665 Enterobacter spp., 17–18, 23, 733 Dye reduction methods, E. aerogenes,44 Methylene blue, 219, 225 aw minimum, 46 Resazurin, 225 E. agglomerans. See Pantoea. Dysentery, defined, 536 E. cloacae, 69, 393, 650, 732 enterotoxin, 538, 736 E radiation D value, 381 E. hafniae,69 EAST1, 638 E. sakazakii, 23, 732 E-cadherin, 533, 604, 610 D values, thermal, 732 Echinostomata, 690 effect of chitosans, 332 Edwardsiella tarda, 478 eggs, 198 Index 763

fish, 110 Enterohemorrhagic strains. See E. coli. livers, 87 Enteroinvasive strains. See E. coli. meats, 65, 69, 102 Enteropathogenic strains. See E. coli. olives, 181 Enterotoxigenic strains. See E. coli. poultry, 65 Enterotoxins, Enterobacteriaceae, 16, 88, 90, 750 Aeromonas caviae, 538, 734 Enterococci as indicators, 481–485 Aeromonas hydrophila, 538 classification, 481–483 bioassay, 286, 293 compared to coliforms, 485–587 Bacillus cereus, 287, 532, 583–584 distribution, 483–484 Bacteroides fragilis, 538, 736 food quality, 484–485 Campylobacter jejuni, 670 freezing survival, 485–486 bioassay, 286, 293, 670 Enterococcus spp., 17, 23, 150–153, 397–398 Citrobacter freundii, 538, 663 E. asini, 482 Clostridium perfringens, 532, 570–571 E. avium, 482–484 bioassay, 285, 293, 295 E. casseliflavus, 105, 107, 482–484 gel deffusion detection, 255 E. cecorum, 482–483 electroimmunodiffusion, 242 E. columbae, 482–483 ELISA detection, 243 E. dispar, 482–483 mode of action, 571 E. durans, 482–484 Entamoeba histolytica, 682 E. faecalis, 105, 169, 180, 219, 309, 481–484 Enterobacter cloacae, 538 diacetyl, 322 E. sakazakii, 732 decimal reduction time, 419 Escherichia coli, HPP effects, 463 bioassay, 286, 293–295 meats, 68, 88, 108 EAST1, 638 YG, 155 ELISA detection, 255 Radiation sensitivity, 384 latex agglutination, 242 E. faecium, 68, 88, 105, 169, 191 LT/ST, 649–650 E. fallax, 482 passive immune hemolysis, 242 E. flavescens, 482–483 PCR detection, 242 E. gallinarum, 482–483 radioimmunoassay, 243 E. hirae, 68, 482–484 stx1/stx2, 73, 639–641 E. malodoratus, 482–483 Klebsiella pneumoniae, 538 E. mundtii, 107, 482–484 Plesiomonas shigelloides, 538 E. pseudoavium, 482–483 Salmonella spp., 534 E. raffinosus, 482 Staphylococcal, 108, 532, 545, 550 E. saccharolyticus, 482–483 bioassay, 289 E. seriolicida, 486 chemical properties, 552–554 E. solitarius, 482 DNA probe, 257 E. sulfureus, 482–483 ELISA detection, 254 bacon, 104 gastroenteritis minimum, 557 compared to coliforms, 487 gel diffusion detection, 255 freezing storage, 486 minimum cells for detectable levels, 243, green wieners, 104–105 254 luncheon meats, 108 mode of action, 557–558 meats, 65, 67, 102 production, 549, 554–555 milk, 158 radioimmunoassay, 253 phylogeny, 593 thermal D values, 555 poultry, 65 Vibrio cholerae, 534, 537, 663 seafoods, 110 bioassay, 287, 293 vancomycin resistance, 169 V. hollisae, 664 764 Modern Food Microbiology

V. mimicus, 663 enteroaggregative (EaggEC) strains, 637–638 Yersinia enterocolitica, 667 enterohemorrhagic (EHEC) strains, 539, 638–547 bioassay, 667–668 acetic acid effects, 326 Enteroviruses, 488–489 acid adapted, 530 Epifluorescence microscopy, 221 acid resistance, 535 Epsilon polylysine, 333 bovine fecal carriage, 644–645 Equilibrium modified atmosphere packaging, 353 calcinated calcium, 326 Equilibrium relative humidity, 453–455 chlorine, 317 Eremascus spp., 31 dimethyldicarbonate, 332 Ergot poisoning, 4 D values, thermal, 642 ERIC, 260 D values, radiation, 381, 383 Erwinia spp., 17–18, 23, 128, 137, 397, 722, 750 HPP effects, 461–463 E. amylovora, 130, 138 Hydrogen peroxide, 317 E. ananas,25 Ozone, 314–315 E. carotovora. See Pectobacterium. PCR detection, 258 E. chrysanthemi, See Pectobacterium PEF effects, 465–466 E. dissolvens, 187–188 PFGE analysis, 267 E. herbicola,25 pH growth range, 641 E. milletiae,25 Ribotyping, 268 E. stewartii,25 Stx toxins, 639–641 E. uredovora,25 USA estimated cases, 521 Erysipeloid, 15, 114, 594, 736 Viable but nonculturable, 233 Erysipelothrix spp., 736, 747–748 enteroinvasive (EIEC) strains, 647–648 E. rhushiopathiae, 407, 736 enteropathogenic (EPEC) strains, 525, 638 compared to listeriae, 594 enterotoxigenic (ETEC) strains, 525, 648–650 meats, 65, 68 E. fergusonii, 478 E. tonsillarum, 736 E. hermannii, 478 Erythorbate, 101 E. vulneris, 478 Escherichia spp., 17–18, 46, 223, 397, 533, 637–650 Essential oils. See spice oils. E. albertii, 478 Esty, J., 6 E. blattae, 478 Ethanol, 332, 474 E. coli, 23, 40, 42, 69, 219, 232, 268, 477, 733 Ethylenediaminetetraacetic acid, 321 aw effects, 48 Ethyl formate, 302 bioassay, 286, 288, 291, 293–295 D values, 316 bottled water, 210 Ethylene oxide, 302, 331 butter, 165 Ethyl-N-dodecanoyl-L-arginine HCl, 333 chromogenic substrates, 249–250 Ethyl vanillin. See vanillin. carcass washing, 92 Eucestoda, 690 cider, 185–186 Eucoccidiida, 680 colony hybridization, 258 Eugenol, 53, 324 competative exclusion, 636 Eupenicillium spp., 27, 30 dry film method, 223–224 Eurotiales,27 dry cured salami, 109 Eurotium spp., 27–28, 30, 66 jerky, 104 E. herbariorum,28 mayonnaise, 203 E. repens,46 meats, 65, 69, 73 aw minimum, 46 milk cows, 159 Eurypsychrotroph, defined, 396 ozone, 56 Evanescent wave biosensor, 271 pH minimum, 43 Evaporated milk, 157 poultry, 65 Exiguobacterium spp., 747–748 vegetables, 126–127 Extract-release volume, 85–86 Index 765

Extrinsic parameters of growth, 54–57 PFGE, 267 carbon dioxide, 56 RFLP, 267 hurdle concept, 341 ribotyping, 268 lactic antagonism, 56–57 Fire blight, 138 microbial interference, 56–57 FISH, 260 ozone, 56 Fish (see also seafoods), 3 relative humidity, 56 pastes/sauces, 178–179 storage temperature, 54–55 spoilage, 86–87 Fit, 317, 319 F Flat sour spores, 425, 427, 474, 511 Flatworm diseases, Fabospora. See Kluyveromyces. clonorchiasis, 692–693 Facklamia spp., 748 cysticercosis/taeniasis, 695–696 Factor increasing monocytopoiesis, 610 diphyllobothriasis, 693–695 Facultative anaerobe, defined, 51 fascioliasis, 691 Fasciola spp., 690 fasciolopsiasis, 691–692 F. hepatica, 691 paragonimiasis, 692 Fascioliasis, 691 Flavimonas spp., 750 Fasciolidae, 691 Flavobacterium spp., 16–18, 23, 397, 749 Fasciolopsiasis, 691–692 F. aurantiacum, 714 Fasciolopsis spp., 691–692 F. proteus, 184 F. buski, 691–692 Biofilms, 528 Faseikh, 582 meats and poultry, 65 Fast freezing. See quick freezing. seafoods, 110 Fastier, L. A., 5 Flavoring agents, 322–323 Fecal coliforms, defined, 490 Flour, 203 Fecal–oral transmission, 522 Flow cytometry, 242, 256, 274–275 Fermentation, 149–155 Fluorescent antibody, 242, 251–252 defined, 149–150 Fluorogenic substrates. See also chromogenic, acetic acid, 155–156 248–250 bottom, 150 Food, Drug and Cosmetic Act, 8 cocao beans, 189 FoodNet Surveillance, 520–521, 671–672 hetero-, 153 Food quality indicators, 473–475 homo-, 153 Food safety objective, 506–507 malo-lactic, 184–185 Food sanitizers, 140, 312–320 propionic acid, 164 acifified sodium chlorite, 312, 318 top, 150 activated lactoferrin, 314 Fermented foods (see individual products) AgClor, 318 Ferrets, 287–288 Allylisothionate, 319 Fessik, 179 Avgard, 317 Fiber optic biosensors. See biosensors. Calcinated calcium, 317 Filifactor spp., 22, 424 cetylpyridinium chloride, 317 Filobasidiella sp., 32 chlorine, 317–318 Filopodium, defined, 604 electrolyzed oxiding water, 312–314 Fingerprinting methods, 263–269 illustrated, 313 AFLP, 265 Fit, 317–319 Microarray, 268–269 Hydrogen peroxide, 315–319 Phage typing, 263–264 peracetic acid, 318 MEE, 265 oxine, 318 REA, 266 ozone, 314–315, 687 RAPD, 266–269 quartenary ammonium compounds, 318 766 Modern Food Microbiology

sodium chlorite, 317 F. verticillioides, 718 sodium hypochlorite, 317–319 bacon, 108 Tsunami, 317–318 meats, 66, 102 Forster, 7 pickles, 182 Frankfurters. See processed meats. single-cell protein, 207 Fraturia spp., 750 F value, defined, 428 Free water, defined, 402 Fo, 337, 429 Freeze drying, 444 Freezer burn, 401 G Freezer temperature, defined, 396 Freezing/frozen foods, 396–397, 399–401 Gaertner, 7 effect on organisms, 401–403 Gambierdiscus toxicus, 740 fast, 399, 444 Game meats, 67 food freezing points, 400 Gamma radiation, 376 slow, 399, 444 Gamma rays, defined, 372 preparation of foods, 396–397 Gari, 29, 149, 191 refreezing, 403 Gassiness, of cheese, 168–169 salmonellae survival, 401 hams, 108 storage stability, 399–401 Gel diffusion methods, 242, 255 thawing, 399, 403–404 micro-Ouchterlony, 242 Fresh-cut produce, 138–139 General method, 6 Irradiation, 383 GeneVision system, 259 Frigoribacterium spp., 730 Geobacillus spp., 416, 424, 430–432, 435–436, Fruits. See also vegetables, 747–748 chemical composition, 137 G. stearothermophilus, 7, 21, 467 pH range, 42, 137 D values, H2O2, 316 sanitizers, 318 HPP effects, 457 spoilage, 137–138 Irradiation resistance, 380 Fujino, T., 7 Genomovar, defined, 536 Fumitremorgin, 30 Geotrichum spp., 17, 28–29, 474 Fumonisins, 29, 718–721 G. candidum, 29, 134–135, 167 in corn/feeds, 719 aw growth minimum, 46 pathology, 721 butter/cheese spoilage, 167 properties, 719–721 meat/poultry, 66, 102 Fusarin C, 718 Giardia spp., 679 Furanone, 528 G. lamblia, 17, 525, 650, 680–682 Fusarium spp., 28–29, 135 effect of ozone, 56, 315 F. anthophilum, 718 distribution, 680 F. dlamini, 718 incidence in food/foodborne cases, 681 F. globosum, 718 qPCR detection, 260 F. graminearum, 135, 722 Giardiasis, 8, 680–682 F. moniliforme, 324, 718–719 Gibberella zeae, 722 F.nygamai, 718 G. fujikuroi, 718 F. napiforme, 718 Gimenez, D., 8 F. oxysporum, 721 Glass transition, 454–455 F. proliferatum, 718 Gloeosporium spp., 30 F. roseum. See Gibberella zeae. G. musarum, 135 F. sacchari, 718 G. perennans, 135 F. sambucinum, 721 Gluconoacetobacter spp., 260 F. subglutinans, 718 Gluconobacter spp., 16, 155, 750 F. thapsinum, 718 G. oxydans, 183, 189 F. tricinctum, 722 pH minimum, 43 Index 767

Glucono-delta-lactone, 460 Heat resistance of microorganisms, 416–423 Glucose oxidase, 53, 333 age of organisms, 420–421 Glucosinolates, 53 carbohydrates, 418 Glycine betaine, 47–48 growth temperature, 421 Glycocalyx, 527 inhibitors, 421 Goldner, S., 5 lipids, 416–417 Gompertz equation, 491 number of organisms, 419–420 Gonyaulax acatenella, 739 pH, 418–419 G. catenella, 739 proteins, 419 G. tamarensis, 739 time-temperature, 421–422 Gordona spp., 747 salts, 417–418 Gout, 209 ultrasonics, 422 Gracilibacillus spp., 21, 424, 747 water, 416 GRAS, defined, 56, 301–302 Helcococcus spp., 22, 70, 748 Gray (Gy), defined, 371 Helicobacter spp., 524 Greening of meats, 106–107 H. cinnaedi,22 Grimwade, 5 H. fenneliae,22 Group D streptococci. See Enterococcus H. pylori, 159, 524–525 Group N streptococci. See Lactococcus and Helminthosporium spp., 28, 30 Vagococcus spp. Hemagglutination-inhibition, 242, 256 Growth rate equation, 55 Hemolysin BL, 584 Guillain-Barre syndrome, 671 Hemolytic uremic syndrome, 535, 639–645 Gumming disease, 130 Hemorrhagic colitis, 8, 535, 639, 645–647 Gymnodinium breve. See Karenia. Estimated illnesses in USA, 520–521, 647 Hennican, 451 H Hepatitis A, 727–730 PCR detection, 259 Hafnia spp., 27–28, 23, 397 Hepatitis B and aflatoxins, 714 H. alvei, 23, 306, 396, 535, 733 Heptylparabens, 301–303 meats/poultry, 65, 102, 365 Herbaspirillium spp., 25 Halobacterium spp., 47, 397 Herring worm. See Anisakis simplex. Haloduric, defined, 320 Heterofermentation, 150–151, 153 Halomonas spp., 16, 749 Hexamitidae, 679 Halophile, defined, 45, 320 High hydrostatic pressures, 457–458 aw minima, 46 High pressure processing, 457 Halzoun, 691 D values, (MPa), Hammer, B. W., 7 L. monocytogenes, 459–463 Hams, country cured, 178 S. cerevisiae, 460, 462 spoilage, 104–105 Salmonella spp., 460 Hanseniaspora spp., 27, 31, 33 S. Senftenberg, 460 Hansenula spp., 66, 110 S. Typhimurium, 460–461 H. polymorpha, 207 Z. bailii, 460 H antigens, defined, 251 efects on organisms, 459 Hazard analysis critical control points Histamine, 117, 181, 474, 733 (HACCP), 497–506 Histamine-associated poisoning. See Scombroid decision tree, 501 poisoning. defined, 497 Hoi-dong, 179 HACCP definitions, 498–499 Holins, 339–340 limitations, 506 Holomorph, defined, 27 prerequisite programs, 498 Homofermentation, defined, 150–151 principles, 499–501, 503 Hormodendron, in eggs, 198 Hazen, E., 7 Hot-boned meats, 75–76 768 Modern Food Microbiology

Howard mold count method, 226 preparation, 448–452 Human digestive system, 523 traditional foods, 448 Hurdle concept, 341 Internalin, 533, 604 Hydrodyne, 77 Intimin, defined, 535–536 Hydrogenophaga spp., 16, 25, 130, 749 Intrinsic parameters, 39–54 Hydrogen peroxide, 91, 315–317 antimicrobial constituents, 53 Hydrogen swells, 437 aw, 45–49 Hydrophobic grid membrane, 222 biological structure, 54 Hymenobacter actinosclerus, 389, 749 Eh effects, 50–51 Hypertonic, defined, 321 lactoperoxidase system, 53–54 Hypha, defined, 27 nutrients, 52–53 Hyphomycetales, 27 oxidation reduction potential, 49–52 Hyphomycetes, 27 pH, 39–43 Hypobaric storage, 351–352 pH effects, 43–45 Iodine, D values, 316 I Irradiation of foods, 6, 8, 373–387 Codex Alimentarius, 385 Ice, microbes in, 211 insect disinfestation, 382 Ice nucleation assay, 242, 262–263 legal status, 384–385 Ide, 693 nature of resistance, 387–391 Idli, 179–180, 188 principles of cell destruction, 373–375 Ileal loop assay. See bioassay methods. processing of foods, 375 Immunomagnetic separation, 242, seed sprouts, 383 255–256 radappertization, 377–380 Impedance methods, 242, 272–273 radicidation, 377, 382–383 coliforms, 272 radurization, 377, 383–384 detection time, 272 sprout inhibition, 382 E. coli 0157:H7, 272 storage stability, 387 milk, 272 World Health Organization, 385 threshold cell number, 272 ISO-GRID, 222 “Imperfect” fungi, 27–28 Isothiocyanate, 320 IMViC formula, 477 Issatchenkia spp., 17, 32–33, 187 Indicators, of sanitary quality, I. orientalis, 33. See also Candida krusei bifidobacteria, 485 Ivanolysin O, defined, 603 coliforms, 476–481 Izushi, 581 coliphages/enteroviruses, 487–489 enterococci, 481–485 J product quality, 473–475 Indirect antimicrobials, 321–326 Janibacter spp., 16, 747–748 Indoxyl-β-D-glucuronide (IBDG), 249 Janthinobacterium spp., 397, 747–749 Infant botulism, 539 J. agaricidamnosum, 130 Injured cells. See Metabolic injury. Japanese soy sauce, 179 Integrins, defined, 536 Jerky, 104 Interleukins. See cytokines pathogens, 104 Intermediate host, defined, 679 Johne’s disease, 160 Intermediate moisture foods, 447–453 Jonesia spp. 747 defined, 447–448 dog food formula, 453 K glass transition, 454–455 hennican, 453 Kaffir beer, 187 Pemmican, 453 Kanagawa reaction, 295, 659–660 Index 769

K antigens, defined, 251 Lactic antagonism, 335–336, 578 Kapi, 179 Lactobacillus spp., 15, 17–18, 23–24, 150–153, 397, Karenia brevis, 739 748 Katsuobushi, 28 L. acetotolerans, 152 Kauffmann-White scheme, 250–251 L. acidipiscis, 152 Kefir, 166 L. acidophilus, 152–153, 163, 166–167, 722 Kenkey, 187 L. algidus, 107 Kensett, T., 5 L. alimentarius, 152, 361–362, 398 Kerner, J., 7 L. arabinosus, 152, 384 Ketjap-ikah, 178 L. bifidus. See Bifidobacterium Kimchi, 187 L. brevis, 43, 152–153, 179–181, 202, 398, 436 Kineococcus spp., 747 ethylene oxide D values, 316 K. radiotolerans, 389 L. buchneri, 152 Kingella spp., 749 L. bulgaricus, 166 Kircher, A., 4, 6 L. casei, 152–153, 335, 384 Kishk, 167 L. cellobiosus. See L. fermentum. Kitten emesis test, 289 L. coprophilus, 152 Kiwi fruit, 331 L. coryniformis, 152 Klebsiella spp., 397, 477–478 L. crisspatus, 630 K. pneumoniae, 69, 381, 398, 477, 481, 650, L. cucumeris, 180 666, 737 L. curvatus, 358, 398 enterotoxin, 538, 736–737 subsp. curvatus, 152 Kloeckera spp., 33 subsp. melibiosus, 152 Kluyveromyces spp., 17, 32–33 L. delbrueckii, 180 K. marxianus, 33, 189, 208 subsp. bulgaricus, 152–153, 161, 167–168, 180 K. bulgaricus, K. fragilis, and K. lactis. subsp. delbrueckii 5, 152, 183, 186, 190 See K. marxianus. subsp. lactis, 152, 336 Kocuria spp., 17–18, 23, 65, 102, 548, 747–748 L. divergens. See Carnobacterium K. erythromyxa, 389 L. fermentum, 152–153, 179–180, 364 K. kristinae, 23 L. fructovorans, 105, 152, 179, 202 K. rosea,23 L. fuchuensis, 152, 107 K. varians,23 L. gasseri, 176 Koji, 28, 150, 183 L. helveticus, 152 Kombucha tea, 188 L. hilgardii, 152 Koupal, L. R., 8 L. hordniae. See Lactococcus lactis. Kozakia spp., 155 L. jensenii, 105, 152 Krukowitsch, 5 L. jugurti, 152 Kumiss, 33, 166 L. kefiranofaciens, Kung-chom, 179 subsp. kefiranofaciens, 152, 166 Kurthia spp., 65, 102, 397, 747 subsp. kefirgranum, 152, 166 Kytococcus sp., 24, 747 L. kefiri, 166 L. kimchii, 152 L L. kunkeei, 185 L. lactis, 6, 189–190 Lactic acid, 326–327, 474 subsp. lactis biovar diacetylactis, Lactic acid bacteria, 150–155, 474 subsp. lactis biovar cremoris, diseases caused by, 169 L. leichmannii, 152, 167 metabolic pathways, 151, 154–155 L. mindensis, 152 molar growth yields, 154–155 L. nagelii, 185 wines, 185 L. parakefiri, 166 YG, 155 L. paralimentarius, 152, 179 770 Modern Food Microbiology

L. piscicola. See Carnobacterium. Lancefield group N. See Lactococcus and Vagococcus L. plantarum, 152–153, 155, 176, 180–181, 185, spp. 187, 189–190, 333, 335, 338, 436 Landman, G., 7 antibotulinal activity, 308–309 Lantibiotics, 337 YG, 155 Latex agglutination, 242 L. pontis, 152, 179 Latour, 6 L. reuteri, 153, 335 Lauric acid, 321 L. sakei, 43, 73, 105, 107, 176, 336, 339, 358 Leben, 167 subsp. sakei, 152–153, 106–107 Leeuwenhoek, A., 4, 6 subsp. carnosus, 152 Legionella pneumophila, 216 L. salivarius, 152 Leibnitz, G., 4 L. sanfranciscensis, 152–153, 179, 188 Leistner, L., 341 L. suebicus,24 Leucobacter app., 748 L. trichoides, 152 Leuconostoc spp., 15, 17–18, 24, 150, 152, 397–398 L. viridescens. See Weissella. L. argentinum, 152 L. xylosus. See Lactococcus lactis. L. carnosum, 152, 336, 364, 398 bacon, 104, 108 L. citreum, 152 fermented sausages, 103–105, 108 L. cremoris, 151 greening of meats, 105 L. dextranicum, 436 hams, 108 L. diacetilactis, 164 luncheon meats, 104 L. fallax, 152, 180 meats. 65, 102 L. gelidum, 364, 398 milk, 158 L. inhae, 152 phylogeny, 593 L. kimchii, 152 seafoods, 110 L. lactis, 152 Lactococcus spp., 17–18, 24, 150, 152–153, 397 L. mesenteroides, 7, 180–181, 187–188, 204, 333, L. garvieae, 152 339, 364, 436, 474 L. lactis, 150, 154, 167, 335, 340, 474 subsp. cremoris, 152, 164 subsp. lactis, 43, 152, 164, 168 subsp. dextranicum, 152, 164 subsp. cremoris, 152, 164 subsp. mesenteroides, 152 YATP , 155 PEF effects, 465 YG, 155 L. oenos. See Oenococcus. subsp. diacetylactis, 151, 164 L. paramesenteroides. See Weissella. subsp. hordiniae, 152 bacon, 104 minimum growth pH, 43 MAP meat spoilage, 364 nitrosamines, 309 meat/poultry, 65, 102 L. lactis var. “maltigenes”, 166 phylogeny, 593 L. lactis var. “taette,” Leukoencephalomalacia, 721 L. plantarum, 152 L forms, 244 L. raffinolactis, 152 Clostridium perfringens, 570 meats, 65, 102 Staphylococcus aureus, 244 phylogeny, 593 Ligated loop tests, 290–291 Lactoferrin (see also activated lactoferrin), 83, 314 Limulus lysate test, 242, 244–246 Lactonase, 527 L.monocytogenes, 605 Lactoperoxidase system, 53–54 mechanism, 246 Lactose intolerance, 162–163 sensitivity, 245 Lactosphaera spp., 150, 153 Linamarin, 191 L. pateurii, 150 Lipophilic acids, 305 Lamina propria, 536 Lister, J. 6 LAMP, 260 Listeria spp., 15, 17–18, 24, 259, 397, 748 Lancefield group D. See Enterococcus spp. L grayi, 264, 591–593, 597, 600, 603 Index 771

L innocua, 168, 295, 340, 463, 465 REA, 288 L ivanovii, RAPD analysis, 266–267 subsp. ivanovii, 591–592 ready-to-eat products, 607–608 subsp. londoniensis, 591 regulatory status, 611–612 ivanolysin O, 603–604 RFLP analysis, 267 L monocytogenes, 104, 200, 525, 539 ribotypes, 268 acid adaptation, 530 seafoods, 72–73, 110, 114–115 acid tolerance response, 530 seed sprouts, 141 animal models, 605–606 serovars, 594, 599 Anton test, 290, 605 sigma factors, 529 aw effects, 47–48, 598 sphingomyelinase, 605 biofilm, 528 temperature range, 597–598 bioassay, 293, 295 virulence properties, 524, 603–604 BioSys, 275 z value, thermal, 601–602 butter, 165 “L murrayi”, 591, 597 CAMP test, 592–593 L seeligeri, 592, 598, 600, 606 cheese, 168–169 L welshimeri, 592–593, 600, 603 chitosans, 332 compared to Erysipelothrix, 594 colony hybridization, 258 meats, 65 diacetate/lactate, 327 seafoods, 114–115 distribution, 598–600 taxonomy, 592–593 disease. See Listeriosis. Listeriolysin O, 524, 533, 610 DNA probe, 257 Listeriosis, 8, 591–611 DGGE detection, 259 global prevalence, 607, 521 D values, radiation, 379, 381 outbreaks/cases, 607–608 thermal, 418, 601–602 source of pathogens, 607–608 EO water, 313–314 syndrome, 609 food sanitizers. 318–320 USA surveillance, 519, 521 frankfurters, 104 Listonella spp., 26 growth requirements, 595–598 Liver flukes, 692–693 HPP, 459–463 Livers. See also meats,77, 87–88 highest numbers reported, 600 pH, 87 jerky, 104, 108 spoilage, 87–88 lactic antagonism, 335 Lobosea, 679–680 listeriolysin O, 603, 610 Lotaustralin, 191 low temperature effects, 405, 407–408 L phase varients. See L forms. lux-phage detection, 261–262 Luciferin-luciferase assay, 247 MAP foods, 361–362 Luncheon meats. See processed meats. meats/poultry, 71–72, 102, 104 Luteococcus spp., 747 MEE profiles, 265 Lux gene luminescence, 261–262 milk, 159 Lux phages, 261–262 modeling, 491 Lymph nodes, 63 monocytosis activity, 604–605 Lymphokines. See cytokines multiplex PCR, 267 Lyophilization. See Freeze drying. PFGE analysis, 267 pH growth range, 40, 43, 595–596 M phages, 264, 341 PCR, 243, 259–261 Machinery mold, 29 PEF effects, 465–465 “Mad cow” disease. 737–738 phosphates, 324 Macrococcus spp., 102, 397, 747 Probelia detection, 259 M. caseolyticus, 26, 547 772 Modern Food Microbiology

Magnaporthe grisea, 135 mechanism, 82–88 Magon, 187 vacuum packaged meats, 363–367 Maillard browning, 158, 447 volatile substances, 365–367 Major histocompatibility complex, 557–558 yeast biota, 66 Malo-lactic fermentation, 184–185 Mechanically deboned meats, 74–75 Mam-tom, 179 Medical foods, 206 Manothermosonication, 467 Medium-chain fatty acids, 324–325 Martin, 6 Megasphaera spp., 750 Marinobacter spp., 25 M.cerevisiae, 183–184 Mastitis, 157 Membrane filter methods, 220–222 Matzoon, 167 Meniscus spp., 779 Maunder, D., 7 Menthol, 321, 323 Mayonnaise, 202–203 Mer, defined, 15 composition, 202, 205 Mesophile, defined, 54 fate of salmonellae, 203 Metabolic injury, 229–233 pH, 202 mechanism, 233 spoilage, 202–203 recovery/repair, 231–233 McClung, L., 7 Metchnikoff, E., 5 Meat pies, 204 Methanococcus spp., 44 Meats. See also poultry and shellfish. Methylene blue reduction, 225 big game, 67 Methylobacterium radiotolerans 389, 749 biota, 64–75 Methylococcus capsulatus, 208 carcass sanitization, 91–92 Methylomonas spp., 208 composition, 78–79 M. methanica, 208 cooking/cooling parameters, 650 Methylparaben, 301–303 hamburgers, 650 O-Methylsterigmatocystin, 710 dark firm dry, 86 4-Methylumbelliferyl-β-D-galactoside, 248–250 electrical stimulation, 77–78 4-Methylumbelliferyl-β-D-glucuronide, 222, 224, hot boned, 75–76 248–250 fecal coliforms, 69 4-methylumbelliferyl phosphate, 250 fermented, 175–178 Metmyoglobin, 106 irradiation 383 Mettwurst. See processed meats. mechanically deboned, 74–75 Metzincins, 736 modified atmosphere packaged, 356–358 Mezcal, 187 mold biota, 66 Microaerophile, defined, 51 numbers/g, 66–69, 75 Microarrays, 268–269 organ meats, 77 Microbacterium spp., 22, 65, 102, 110, 150 oxidation-reduction potential, 51 Microbial interference, 334 pH, 44 lactic antagonism, 335–336 pigments, 106 S. aureus, 338 processed, 101–109 Microbial modeling (see predictive microbiology) rigor mortis events, 64 Microbiological criteria, 506–513 source of organisms, 63 definitions, 507–508 soy extended, 73–74 milk, 511–512 spoilage, 78–88, 104–105, 107 sampling plans, 508–509 bacon, 68 sporeformers, 511 detection methods, 83 Microcalorimetry, 242, 273–274 diamines,82, 84–85 Micrococcin P1, 333 greening, 107 Micrococcus spp., 15, 17–18, 24, 397, 548, 747 ham, 108 M. “aurantiacus”, 177 livers, 87–88 M. cryophilus, 405 Index 773

M. luteus,24 fresh-cut lettuce, 383 M. lylae,24 history, 352 M. roseus. See Salinicoccus. L. monocytogenes, 611 bacon, 104 meats, 356–358 hams, 104 pathogens, 359–363 meats, 65, 102 poultry, 358 palm wine, 186 predictive models for, 530 poultry, 65 properties of films, 353 Microcolony-DEFT, 221–222 seafoods, 358–359 Microfusine, 718 spoilage, 363–367 Microgard, 335 volatile compounds, 365 Microscope colony counts, 223 Moisture content. See aw Microwaves, defined, 373 Molar yield constant, 155 listeriae destruction, 602 Molecular beacon, 260 trichinae destruction, 701–702 Molds, common foodborne, Milk, 156–161 aw minima, 46 aflatoxin M1, 159, 712 Eh requirements, 50 aflatoxin limit, 712 pH growth range, 40 biota, 158–160 Moller, 7 Breed slide, 226 Mollusks. See shellfish. C. jejuni, 670 Monascus spp., 66 certified, 512 Monensin, 328, 644 chocolate, 157 Monilia spp., 28–29, 66, 182 composition, 156–157 M. americana,29 condensed, 5, 157 M. sitophila,29 cultured buttermilk, 164 Moniliaceae, 28 dried, 512 Monilinia fructicola, 135 dye reduction tests, 225 Monkey emesis test, 289 EHEC strains, 159 Monocins, 264 evaporated, 157 Monocytosis-producing activity, 604–605 impedance assay, 277 Monolaurin, 321, 325 listeriae, 159 Monte Carlo simulation, 491 microbiological criteria, 511–512 Moorella spp., 22, 424 pH, 157 Moraxella spp., 16–18, 24, 397, 749 pasteurization, 5, 157–158, 415 M. osloensis, 381 processing, 157 M. phenylpyruvica, 381 ropiness, 161 meats, 65, 102, 366 salmonellae, 159 radiation resistance, 381 salmonellosis outbreaks, 625–626 seafoods, 110 spoilage, 160–161 Morganella spp., 397, 733 “sweet acidophilus”, 163 M. morganii, 733 ultra-high temperature, 158 Most probable numbers, 224 Yersinia enterocolitica, 159, 667–668 Mucor spp., 27, 29–30, 66, 102 Miquel, 7 M. miehei, 30 Miller Pesticide amendment, 8 M. spinosus,46 Miricidium, 691–692 aw minimum, 46, 445 Miso, 34, 150, 187, 190 Mucoraceae, 27 Modified atmosphere packaging, 56, Multilocus enzyme electrophoresis typing, 265 351–365 Mummification of berries, 29 defined, 353 Mustards, pH of, 42 CO2 and O2 effects, 354, 356 Mycelium, defined, 27 774 Modern Food Microbiology

Mycobacterium spp., 18, 143 New York dressed poultry, 90 M. avium subsp. avium, 160 Ngapi, 178 M. avium subsp. paratuberculosis, 160, 415 Nisin, 6, 302, 336–339 M. avium subsp. silvaticum, 160 effect on C. botulinum, 304, 307 M. flavescens, 143 mode of action, 338 M. fortuitum, 114 relative unit, defined, 337 M. gordonae, 143 Nitrites/nitrates, 302, 306–312 M. nonchromogenicum, 114 and sorbate, 304, 309–310 M. simiae, 143 meat curing, 101–103, 308–309 M. tuberculosis, mode of action, 311–312 thermal destruction, 158, 415 o-Nitrophenyl-β-D-galactopyranoside, 248, milkborne, 160 250 Mycoplasma line, 591 Nitrosamines, 309 Mycotoxins, 28, 709–722 in bacon, 101, 380 aflatoxins, 709–722 Nitrosomyoglobin, 307 alternaria toxin, 715 Nocardia spp., 208 citrinin, 715–721 Nonagglutinating vibrios, 661, 663 fumonisins, 718–721 Nordihydroguaiaretic acid, 321 ochratoxins, 716 Noroviruses, defined, 730–731 patulin, 716–717 disease prevalence, 520 penicillic acid, 717 travellers’ diarrhea, 650 sambutoxin, 721–722 Norwalk virus, 8, 539 sterigmatocystin, 718 PCR detection, 259 zearalenone, 722 Nosocomial infections, 26 Myoglobin, 106, 307 Nucleic acid probes, 257–261 Myoviridae, 264 colony hybridization, 257–258 Myroides spp., 23, 114, 749 minimum detectable cells, 257–258 Myxoviridae, 264 stx1 and stx2 toxins, 258 Nuoc-mam, 178 N Nurmi concept. See competitive exclusion. Nutmeats, 205 Nadsonioideae, 31 Nutrients, effect on growth, 52–53 Naja, 167 Nannocystis exedens, 714 O Nam-pla, 178 Nam-ruoc, 179 Oak tree deaths, 135 Natamycin, 328–329 O antigens, defined, 251 Necrotic enteritis, 570 Obesumbacterium. See Flavobacterium proteus. Neisseriaceae, 25 Ochratoxins, 712, 716 Nematoda, 697 maximum allowable levels, 712 Neonatal meningitis, 732 Ochrobacter spp., 749 Neosartorya spp., 28 Oenococcus spp., 150 N. fischeri, 28, 30, 436 O. oeni, 152, 185 thermal D value, 30, 42 Ogi, 187, 190 Nernst equation, 51 Oidium lactis. See Geotrichum. Nesterenkonia spp., 24, 747 Oligella spp., 749 Neurospora spp., 30, 66 Olives, 180–181, 187 N. crassa,49 Oncom. See Ontjom. N. intermedia,29 ONPG, 248–250 N. sitophila, 187, 192 Ontjom, 30, 192 Newton, 5 Oocysts, 683, 687, 689 Index 775

Oospora lactis. See Geotrichum candidum. P. pubuli,24 “Open waters”, 481 P. pulvifaciens,24 Opisthorchiata, 690 P. validus,24 Opisthorchiidae, 690 Palm wine, 186–187 Opisthorchis. See Clonorchis. Pandoraea spp., 16–17, 19, 24, 749–750 Oregon former meat standards law, 67 P. norimbergensis,24 Organ meats, 77 Pantoea spp., 17, 19, 25, 397, 750 Osmoduric/osmophile, 7 P. ananas,25 aw minima, 46 P. agglomerans, 25, 68, 117, 134, 138, 398, 732 defined, 47, 320 P. dispersa, 25, 138 osmotic protection, 48 P. stewartii,25 Ouchterlony assay. See gel diffusion. meats, 65, 68 Oudin test, 255 Papin, D., 4 Ovoflavoprotein, 202 Parabens, 301–303, 716 Ovotransferrin, 53, 202 Paracoccus spp., 16, 749 Oxalophagus spp., 424 “Paracolons”, 647 Oxidation-reduction potential, 49–52 Paragonimiasis, 692 defined, 49 Paragonimus spp., 690 growth effects, 52 P. kellicotti, 692 illustrated, 50 P. westermani, 692 relation to pH, 51 Paralactobacillus spp., 150 Oxine, 318 P. selangorensis, 152 Oxobacter spp., 22, 424 Paralytic shellfish poisoning, 7, 739–740 Oxoid Salmonella test, 252 Paratuberculosis, 160 Oxolophagus spp., 22 Parker, B. T., 5 Oxymyoglobin, 106 Passive immune hemolysis, 242 Oxytetracycline, 329–330 Pasteur, L., 4–5 Oysters. See seafoods. Pasteurization, defined, 415 Ozone, 5–6, 561, 314–315, 687 history, 4, 8 bottled water, 210 liquid eggs, 602 E. coli 0157:H7, 314–315 milk, 157–158, 415 C. parvum, 314 Pathogen reduction strategy, 91 defined, 536 P Pathovar, defined, 536 Patulin, 712, 716–717 Paecilomyces spp., 29 PCR (see polymerase chain reaction) Paenibacillus spp., 17, 19, 21, 24, 65, 102, 397, Pectinatus spp., 428, 750 424, 578, 747–748 P. cerevisiiphilus, 183, 428, 474 P. alvei,24 P. frisingensis, 183, 421 P. amylolyticus,24 Pectobacterium spp., 19, 23, 128–129, 750 P. azotofixans,24 P. caratovorum subsp. atrosepticum, 129 P. circulans, 583–584 P. caratovorum subsp. betavasculorum, 129 P. durum,24 P. carotorovum subsp. carotovorum, 129–131 P. lactis 24 P. caratovorum subsp. odoriferum, 129–130 P. larvae, 373 P. caratovorum subsp. wasabiae, 129 P. lautus,24 P. chrysanthemi, 129, 131 P. macerans, 435 P. cacticidum, 129 P. macquariensis,24 P. cypripedii, 129 P. peotiae,24 Pedestal, defined, 536 P. polymyxa, 169, 435, 578, 583–584 Pediocin PA, 339 P. peoriae,24 Pediocin + HPP, 460 776 Modern Food Microbiology

Pediococcus spp., 15, 17, 19, 25, 150, 152, 397–398 Peyer’s patches, defined, 534, 536 P. acidilactici, 73, 152, 176, 335 Pfiesteria piscicida, 741 P. cerevisiae, 176, 180–183, 187, 338 Phagovar, defined, 536 P. claussenii, 152 pH, P. damnosus, 152 alkaline values, 43 P. dextrinicus, 152 dairy products, 44 P. halophilus. See Tetragenococcus. effect on organisms, 39–43 P. inopinatus, 152 fish and shellfish, 44 P. pentosaceus, 151 fruits and vegetables, 42 P. parvulus, 152 human stomach, 524 meats, 65, 102, 176 meat and poultry, 44 pickle spoilage, 182 NaCl effect, 40–41 Pedobacter spp., 749–750 of ATP, 44 Pemmican, 451 range for organisms, 40 Penicillic acid, 717 Phage typing, Penicillium spp., 17, 28, 30, 577 B. cereus, 264 P. camembertii, 168, 178 E. coli 0157:H7, 264 P. chrysogenum,45 listeriae, 263–264 P. citrinum, 189, 381–382, 715 S. aureus, 552 D values, 426 Phenylacetaldehyde, 321, 323 P. claviforme, 716 Phenylethyl alcohol, 117 P. cyclopium, 30, 189, 716–717 Phialides, defined, 30 P. dangeardii,30 “Phoenix” phenomenon, 231 P. digitatum, 135 Phocanema. See Pseudoterranova. P. expansum, 134, 189, 716–717 Phomopsis citri, 135 P. nalgiovensis, 178 Phosphates, mode of action, 321, 324–325, P. patulum, 46, 716 B. cereus, 325–326 P. puberulum, 717 C. botulinum, 324 P. roquefortii, 30, 43, 168, 717 C. tyrobutyricum, 324 D values, 426 L. monocytogenes, 324 P. variable, 716 meat curing, 101–103 P. viridicatum, 715–716 Photobacterium spp., 16, 110, 397, 749 bacon, 108 P. phosphoreum, 117, 354, 733 cottage cheese, 167 salmon spoilage, 365 eggs, 198 Phylctaena vagabunda, 135 meats, 66, 102 Phytophthora spp., 134–135 pickle spoilage, 182 P. cinnamomi, 135 seafoods, 110 P. infestans, 135 vegetables, 134–136 P. ramorum, 135 2,3-Pentanedione, 323 P. sojae, 135 6-Pentyl-α-pyrone, 331 rot, 134–135 Pepperoni, outbreak from, 109 Phytoplankton, 739–741 Peptococcus magnus,52 Pichia spp., 17, 32–33, 66, 110, 306 Peracetic acid, 318 P. guilliermondii, 33, 722 Perfringolysin O, 567, 603 P. membranaefaciens,33 Perigo factor, 308, 311–312 Pickles, 181–182 Peroxyacetic acid, 316 spoilage, 182 Persicobacter spp., 749 Picornaviridae, 729 PEST sequence, 533 Piezoelectric crystal biosensors, 269–270 Petrifilm. See Dry film. Pierce’s disease, 130 Peujeum, 149 Pimaricin. See Natamycin. Index 777

Pla-chom, 179 Probiotics, defined, 161 Pla-com, 179 beneficial effects, 161–163, 630 Plagiorchiata, 690 Processed meats, 73, 101–109 Pla-mam, 179 bacon, 103–105 Plank, R., 6 bologna, 103–105 Pla-ra, 179 frankfurters (wieners), 104, 326–327 Plasmapara viticole, 135 hams, 108–109 Plate counts. See standard plate counts. jerky, 104 Platyhelminthes, 690 salami/pepperoni outbreak, 109 Plectomycetes,27 sausage, 103–105 Plesiomonas spp., 16, 735, 749 spoilage, P. shigelloides, 43, 525, 735 gassiness, 108 Pneumolysin O, 603–604 greening, 105, 107 Poi, 187 yellowing, 105, 107 Poising capacity, defined, 50 Proctor, B. E., 6 Polyamino acids, 333 Progenitor toxin, 581 Polymerase chain reaction, 14–15, Proglottids, 693 243–263 Proline, 47–49 multiplex, 242, 258–259 Propionibacterium spp., 15, 150, 397, 748 real-time, 242, 259–260 P. cyclohexanicum,43 reverse transcription, 259 P. freudenreichii, 168 Polypaecilum spp., 31 P. shermanii, 168 Polyphosphates, 169, 304 subsp. shermanii, 335 Potato blight, 135 fermentation pathway, 151 Potato products, microbes in, 127 olive spoilage, 181 Poultry meats, See also meats. Propionic acid/propionates, 302, 305 Arcobacter spp., 70 fermentation pathway, 164 biota, 65, 88–89 mode of action, 305 Campylobacter, 70–71, 88 Propioniflex spp., 747 cooking, 502 Propylene oxide, 205, 302, 331 E. coli 0157:H7, 74 Propyl gallate, 321–322 L. monocytogenes, 71–72, 607 Propylparabens, 301–303 MAP, 358–359, 361 Protective cultures, 336 mechanically deboned, 75 Proteobacteria, defined, 15–16 New York dressed, 90 Proteus spp., 17, 19, 25, 397 pH range, 44 P. intermedium, 201 salmonellae, 71–72 P. mirabilis, 341 S. aureus,89 P. morganii. See Morganella. spoilage, 81 P. vulgaris, 201, 303 Prebiotics, defined, 162 eggs, 201 Predictive microbiology, 491–492 meats, 65 Prerequisite programs, 498 Proton ionophoresis, 303 Prescott, S. C., 7 Proton motive force, 305, 529 Preservative system, 325–326 Protozoal cells, ATP content, 247 Prevotella nigrescens, 750 Protozoal diseases, 679–690 Prions, 539, 737 amebiasis, 682–683 BSE, 737–738 cryptosporidiosis, 687–689 Creutfeldt-Jakob disease, 738–739 cyclosporiasis, 689–690 chronic wasting disease, 739 giardiasis, 680–683 destruction, 738–739 sarcocystis, 686–687 detection, 738 toxoplasmosis, 683–686 778 Modern Food Microbiology

Prusiner, S., 737 Psychrobacter spp., 16–17, 19, 24–25, 397, 749 Providencia spp., 397, 690 fish/poultry, 110 Pseudoalteromonas spp.,16, 110, 119–120, 749 meats, 65, 80 Pseudoaminobacter spp., 16, 749 Psychrophile, 7 Pseudomonas spp., 16–17, 19, 25, 397, 749–750 defined, 395–396 P. aeruginosa, 25, 80, 210, 354 heat-labile enzymes, 410 BHA inhibition, 322 Psychrotrophs, defined, 54, 395–396 biofilm, 528–529 bacterial genera, 55 enteral foods, 206 characterized, 404–406 radiation D value, 381 D values, thermal, 410 P. agarici, 130 eurypsychrotroph, 396 P. cichorii, 130 physiologic mechanisms, 406–409 P. cocovenenans. See Burkholderia. stenopsychrotroph, 396 P. corrupata, 130 Pullularia. See Aureobasidium. P. fluorescens, 25, 53, 70, 80, 166, 201, 340, 366, Pulque, 187–188 406–407, 409, 657 Pulsed electric field processing, 463–466 aw effects, 48 effect on L. monocytogenes, 464–465 diacetyl, 322 effect of nisin, 466 metabolically injured, 232–233 illustrated, 465 P. fragi, 80, 86–87, 166, 361, 366, 406 PulsifierR, 219 pH growth minimum, 43, 396 Putrefactive anaerobe, 68, 305 Q10 value, 404 Putrescine, 82, 84–85, 181, 474 P. geniculata, 322 P. glycinea. See Pseudomonas syringae. Q P. graveolens, 201 P. lachrymans. See Pseudomonas syringae. QC-PCR, 260 P. marginalis, 130 Q fever, 158 P. mephitica, 105–107, 167 Quartenary NH3 compounds, 318 P. morsprunorum, 130 Q10. See Temperature coefficient. P. nigrifaciens, 167 Quick freezing, 399 P. perolens, 366 Quinacrine, P. phaseolicola. See Pseudomonas morsprunorum. Quorum sensing, defined, 524–525 P. pisi. See Pseudomonas syringae. biofilm formation, 529 P. putida,80 microbial responses, 526 radiation D value, 381 P. putrefaciens, 474 (See also Shewanella R Putrefaciens). P. syringae, 130–132, 529 Rabbit/mouse diarrhea, 288–289 P. tolaasii, 130 Rad, defined, 371 P. tomato, 130 Radappertization, 377–380 eggs, 198 Radiation preservation, 373–387 liver/organ meats, 77 spectrum chart, 372 meats, 65, 102 Radicidation, 382–383 poultry, 65 defined, 377 seafoods, 110 Radioimmunoassay, 242, 253 vegetables, 130–132 Radiolysis of water, 386 Pseudonitzschia pungens, 740 Radiometry, 247–248 Pseudophyllidea, 691 Radurization, 383–394 Pseudoterranova spp., 697, 703 defined, 377 P. decipiens, 702–703 seafoods, 383–386 p60 protein, 604 Ralstonia spp., 16, 25, 749 Index 779

Rancidity of butter, 167 seafoods, 110 RAPTOR, 271 single-cell protein, 207 Raoult’s law, 448 Ribosomes, structure, 14 Raoultella spp., 478, 481, 750 Ribotyping, 268 R. ornithinolytica, 733 Rice blast, 135 R. planticola, 733 Ricin, 650 Rathyibacter spp., 130, 748 Rigor mortis of beef, 64 Real-time PCR, 259–260 RITARD model assay, 291, 664 RecA, 529 Roast beef, criteria, 502 “Red bread” mold, 30 cooking parameters,502 “Red tide”, 731 flow diagram, 505 Redigel, 223 RODAC plate method, 227–228 Refrigerator temperature, defined, 396 Roentgen, defined, 371 Relative humidity, 56 Roll tube method, 225 equilibrium relative humidity, 454 Ropiness, of beers, 183 Rep–PCR, 260 bakery products, 204 Restriction enzyme analysis, 266 milk, 161 Restriction fragment length polymorphism, 267 Rotaviruses, 111, 525, 650, 731 Resusitation of injured cells. See Metabolic injury. Roundworm diseases, 696–704 Reuter, K., 6 anisakiasis, 702–704 Reuterin, 335 trichinosis, 697–702 Resazurin reduction, 225 rRNA analyses, 14–15 Reverse passive hemagglutination, 242, 256 RpoS. See sigma factors Reverse transcriptase sequencing, 14 Rubratoxin B, 30 Reverse transcription PCR, 258–259, 727 Rubrobacter radiotolerans, 389 Reye’s syndrome, 713 R. xylanophilus 389 Rhabditida, 697 Ruiz-Palacios, 8 Rhizoctonia spp., 135 Rum, 184 Rhizomonas spp., 749 Rumen, 184, Rhizopodia, 679 bacterial ATP/cell, 247 Rhizopus spp., 17, 27, 30 Eh, 50 R. arrhizus, 190 Russell, 5 R. oligosporus, 30, 187–191–192 R. oryzae, 187 S R. stolonifer, 30, 134–135, 204 aw wminimum, 46 Saccharobacter spp., 750 butter spoilage, 167 S. fermentatus, 185 flour products, 203 Saccharomyces spp., 17, 32–34 meat/poultry, 30, 66, 102 S. bailii. See Zygosaccharomyces. soft rot, 134 S. bayanus, 189, 306 Rhodococcus equi, 593, 605 S. bisporus. See Zygosaccharomyces rouxii Rhodopseudomonas spp., 207 S. “carlsbergensis”, 183–184, 306 Rhodosporidium spp., 33 S. cerevisiae, 179, 183, 186–187, 189, 274 Rhodotorula spp., 17, 32–33 var. boulardii, 630 R. glutinis, 33.111 var. chevalieri, 189 R. minuta, 181 aw ffects, 48–49 R. mucilaginosa,33 D value, thermal, 426 D value, 426 D value, HHP, 460, 462 R. rubra, 181 Eh effects, 52 meats, 66, 80 PEF effects, 465 olive spoilage, 181 osmotic stress, 48–49 780 Modern Food Microbiology

single cell protein, 207–208 S. Eastbourne, 625 sorbic acid, 305 S. enterica, 25, 71, 619 YG, 155 S. enterica subsp. arizonae, 619 S. diastaticus, 184 S. enterica subsp. diarizonae, 619 S. “ellipsoideus”, 184, 188 S. enterica subsp. houtenae, 619 S. exiguus, 179, 188 S. enterica subsp. indica, 619 S. fragilis. See Kluyveromyces marxianus. S. enterica subsp. salamae, 619 S. intermedium, 188 S. Enteritidis, 7, 143, 521, 525, 531, 534, 621, S. lactis. See Kluyveromyces marxianus. 625–629 S. rosei. See Torulaspora acetic acid destruction, 203, 326 S. rouxii. See Zygosaccharomyces rouxii AFLP analysis, 265 S. sake, 187 eggs, 198, 202 S. uvarum, 179 enteral foods, 206 beer spoilage, 183 EO water effects, 317 fermentations pathway, 151 HPP effects, 462 mayonnaise, 202 irradiation destruction, oysters, 383 meat/poultry, 66, 102 meats, 72 microcalorimetric detection, 274 mayonnaise, 202 SO2 production, 306 phage control, 340 Saccharomycetaceae, 31 radiation D values, 381 Saccharomycopsis spp., ribotyping, 268 S.fibuligera, 208 USA cases, 521–522 S.lipolytica,32 viable but nonculturable, 233 S.vernalis,aw minimum, 445 S. Gallinarum, 534, 620–621 Saccharomycotoideae,32 S. Gaminara, 320 Sakacin A, 339 S. Haardt, 629 Sakacin P1, 339 S. Hadar, 72 Sake, 186–187 S. Heidelberg, 398, 623, 625 Salad dressing, 202–203 S. Hirschfeldii, Salad greens, 139 S. Infantis, 320, 383 Salami. See processed meats. S. Javiana, 628 Salibacillus spp., 21, 424, 747 S. Kentucky, 104 Salinicoccus spp., 747 S. Kottbus, 628 Salmonella spp., 17, 19, 25, 197, 397–398, S. London, 620 619–631 S. Mbandaka, 381, 383 S. Abortus-equi, 620 S. Miami, 620 S. Abortus-ovis, 340, 620 S. Minnesota, 623 S. Agona, 72, 629 S. Montevideo, 104, 142, 319–320, 336, 629–621, S. Albany, 72 625, 629 S. Anatum, 142, 320, 401, 621, 623, 629 S. Muenchen, 628–629 S. Arizonae, 205 S. Newington, 401 S. Baidon, 628 S. Newport, 521, 620–621, 625, 628 S. Bareilly, 625 S. Oranienburg, 620–621, 628–629 S. bongori, 619 S. Orion, 629 S. Brandenburg, 72 S. Panama, 398 S. Cerro, 621, 629 S. Paratyphi A, 619, 621 S. Choleraesuis, 534, 620–621 S. Paratyphi B, 401, 408 S. Cubana, 320, 625 S. Paratyphi C, 619 S. Derby, 72, 623, 629 S. Poona, 334, 628 S. Dublin, 534, 620 S. Pullorum, 534, 624–625, 631 S. Dumfries, 629 S. Richmond, 620 Index 781

S. Schottmuelleri, 621 D values, thermal, 623 S. Senftenberg, 421, 460, 467, 621 ELISA detection, 254 thermal D values, 418, 420 enrichment serology, 252 S. Stanley, 320, 628 fluorescent antibody, 252 alfalfa sprouts, 142 freezing survival, 401 sanitiers, 319 growth, 623 S. Tallahassee, 662 ice cream outbreak, 263 S. Tennessee, 628 ice nucleation detection, 263 S. Thompson, 623 irradiation destruction, 381, 624 S. Typhi, 401, 525, 621 lux gene detection, 261 S. Typhimurium, 104, 202, 332, 521, 572, 619–621, meats, 65, 67, 71–72, 75 623–626, 629 milk, 159 var. Copenhagen, 72, 629 l–2 test, 252–253 annual prevalence, 520–521 origin, 523 aw effects, 48 pH growth range, 43–44, 623–624 BHA, 322 poultry, 65, 71–72 biosensor detection, 269–271 ready-to-eat foods, 200 DT 104, 72, 109, 531, 620 salad dressing effect, 202–203 EO water, 313–314 seafoods, 114 flow cytometry detection, 274 seed sprouts, 142–143 FA detection, 252 serotyping, 620 freezing survival, 401 syndrome. See salmonellosis. HHP effects, 460–463 turkey meat, 89 inhibition, 334 vehicle foods, 625 jerky, 104 Salmonella l–2 test, 252–253 injury repair, 232 Salmonellosis, 619–631 meats/poultry, 72, 104 competitive exclusion, 629–631 minimum growth temp., 398 incidence, 520–521, 622 ozone, 315 infectious dose, 531, 625 PEF effects, 465 pathogenesis, 534 proline accumulation, 48 prevention/control, 629 quorum sensing, 526 symptoms, 625 radiation D value, 381 USA estimated cases, 521 radiometric detection, 248 Sambutoxin, 721–722 S. Uganda, 72 Sampling plans, 508–509 S. Virginia, 629 plan stringency, 513 S. Weltvreden, 114 San Francisco sour dough bread, 179 S. Worthington, 72 Sanguibacter spp., 748 acetic acid destruction, 326 Sanitizers. See food sanitizers. AmpliSensor detection, 258 Sopovirus, 730 annual cases, U. S., 521 Sarcina ventriculi, 524 aw, 623 Sarcinae sickness of beers, 183 bean sprouts, 142–143 Sarcocystidae, 680 bioassay, 293 Sarcocystis spp., 680 BioSys, 275 S. hominis, 686 boiled eggs, destruction in, 202 S. suihominis, 686 carrier, defined, 621 Sarcocystosis, 686–689 compared to escherichiae and shigellae, 631 Sarcodina, 679 competitive exclusion, 629–631 Sarcomastigophora, 679 distribution, 620–621, 623 Sarcosporidia, 686 DNA probes, 257 Sashimi, 703–704 782 Modern Food Microbiology

Sauerkraut, 180, 187 Xanthomonas spp., 537 spoilage, 180 yersiniae, 537 Sausages, 102–103 Seed sprouts, defined, 139 casings, 103 disease outbreaks, 143–144 dry, 175 HPP effects, 463 fermented, 3, 175–177 internalization of pathogens, 142–143, 643 semidry, 175 irradiation of, 383 spoilage, 104–105 microorganisms in, 139–142 starters, 177 production of, 139 “summer”, 175 sanitizers, 140, 319–320 Sausage poisoning, See botulism. Selenomonas lacticifex, 193–184 Saxitoxin, 739 Selmi, F., 7 Scenedesmus quadricauda, 207–208 Seneca, 3 Scheele, 6 Sereny test, 290 Scheibel, 7 Serotyping methods, 250–253 Schizosaccharomyces spp., 17, 32, 34 Serotype/serovar, defined, 536 S. pombe, 34, 188 Serratia spp., 17, 19, 26, 397, 750 Schwann, T., 4 S. liquefaciens, 68, 117, 306, 398 Sclerotia, 422 S. marcescens, 306, 405 Sclerotinia fructicola. See Monilinia subsp. sakuensis, 26, 424 S. sclerotiorum, 135 eggs, 198 Sclerotinium spp., 28 MAP meats, 363 Scombroid poisoning, 7, 732–734 meat/poultry, 65, 68, 102 histamine levels, 733 seafoods, 117 irrelevance of coliforms, 481 Shellfish. See seafoods. Scopulariopsis spp., 102, 110 Shewanella spp., 16–17, 19, 26, 102, 397, 749 Scotch whisky, 186 S. colwelliana,26 Scrapie, 737 S. benthica,26 Seafoods, 109–120 S. hanedai,26 Aeromonas spp., 111 S. putrefaciens, 26, 367 biota, 110, 112–113 biofilms, 528 botulinal spores in, 114 DFD meats, 363 composition, 115–116 greening of meats, 105, 107, 363 irradiation preservation, 383 meats, 65, 77 MAP, 358–359, 263 pH growth minimum, 43 mechanically deboned fish, 75 poultry, 65, 90, 366 microbiological quality, 112–113 seafoods, 110, 116–117, 354, 366 pH range, 44 Shiga/Shiga-like toxins. See E. coli toxins. relevance of coliforms to, 111–114 Shigella spp., 17, 19, 26, 40, 650 sampling plans, 513 S. boydii, 631–632 shellfish, 115, 118–120 S. dysenteriae, 341, 631–632, 639 spoilage, 86, 115–120 site of pathogenesis, 525, 537 V. parahaemolyticus in oysters, 114 S. flexneri, 463, 527, 631–632, 634 viruses, 111, 114, 730–731 pH growth range, 43 Sealworm. See Pseudoterranova decipiens. S. sonnei, 43, 320, 631–632, 634 Secretion system, characterized, 536 acid adapted, 530 A. tumefaciens, 536 bioassays, 293 erwiniae, 537 fresh cut produce, 142, 144 Pseudomonas spp., 537 human isolations, 632–633 Ralstonia spp., 537 minimum infectious dose, 537, 631 S. enterica, 529, 534 related to escherichiae and salmonellae, 631 Index 783

syndrome. See shigellosis. Sphingomonas spp., 16–17, 19, 23, 25–26, 80, 749 virulence mechanisms, 525, 537 Sphingomyelinase, 605 Shigellosis, 631 Spices/spice oils, 321, 323–324 annual estimated cases, USA, 519, 521 biota of, 199–200 Shiokara, 179 Spiral plater, 219–220 Shoyu, 28 Spirillum itersonii, 433 Shrimp. See seafoods. Spirulina maxima, 207–209 Sigma factors, 48, 529–532 Spoilage rate curve, 55 acid tolerance response, 530–532 Spore heat resistance, 422–423 alternative sigma factors, 529–530 Sporeforming bacteria, 424 RpoS, 529 Sporendonema. See Wallemia. SimPlate method, 224 Sporobolomyces spp., 110 Single cell proteins, 207–209 Sporocysts, 691–692 Single-radial immunodiffusion, 242 Sporohalobacter spp., 424 Siphoviridae, 264 Sporolactobacillus spp., 424, 748 Skin tests (guinea pig and rabbit), 289–290 Sporosarcina spp., 424, 747 Slow freezing of foods, 399 Sporotrichum spp., 30, 66, 79 Small, round structured viruses. See noro- and Sporozoea, 680 Norwalk. Sporozoites, 683, 686–687 Smoking, of meats, 3, 73 Spray gun method, 229 hams, 103 Sprouts. See seed sprouts. Sodium chlorite, 317 Stachybotrys spp., 28 Sodium chloride, 320–321 Standard plate count methods, 217–220 Sodium diacetate, 302, 326 Standard references, list of, 218 Sodium dicaprylate, 302 Staphylococcal gastroenteritis, 545–561 Sodium hypochlorite, 316–317, 319 history of, 545 Sodium lactate, 302 incidence/vehicle foods, 559 Sodium-α-phenylphenate, 331 causative factors, 561 Sodium hypophosphite, 307 prevention, 560–561 Soft swells, 437 prevalence, 559–560 Soil/water microbiota, 17, 20 symptoms, 558 Solomon, I., 5 Staphylococcus spp., 17, 19, 26, 176, 219, 323, 397, Sorbic acid/sorbates, 6, 301–303 747–748 cider, 185 S. aureus subsp. anaerobius, 546, 748 effect on patulin production, 717 S. aureus subsp. aureus, 199–200, 532, 546, 548, effect on ochratoxin, 716 550, 748 effect of botulinal spores, 304 acid injury repair, 233 intermediate moisture food, 450–451 “animal strains,” 547 mode of action, 305 aw growth minimum, 46, 549, 554–555 nitrite combinations, 304 aw effects, 49 Soul foods, 104 bacteriophage types, 552 Sour cream, 164 BHA inhibition, 322 Sourdough breads, 179–180 bioassays, 286 Sous vide foods, 579–580 CAMP test, 593–594 Soy-extended meats, 73–74 deli foods, 197, 199 Soy sauces, 179, 187, 189–190 distribution/habitat, 545–547 Spallanzani, L., 4 DNA probe, 257 Spawn, A. F., 5 ecology, 334, 560–561 Speck, M. L., 163 ELISA detection, 243, 254 Spectrum chart of radiations, 372 eggs, 198 Sphingobacterium spp., 23 enterotoxins. See enterotoxins. 784 Modern Food Microbiology

food handler carriage, 506 S. sciuri, 108, 546, 748 freeze drying survival, 446 S. simulans, 546–547 gastroenteritis. See staphylococcal S. vitulus, 748 growth, 548 S. warneri, 546 hams, 108 S. xylosus, 108, 546–547 HPP effects, 461–463 antagonism, 560–561 intermediate moisture foods, 448, 452 distribution, 547 jerky, 104 enterotoxins. See enterotoxins. livers, 87–88 Starter culture, defined, 163–164 meats, 65–67, 75, 102 Stem-end rot, 135 metabolic injury repair, 230–231 Stemphyltoxin III, 715 microbial interference, 560 Stenopsychrotroph, defined, 396 microcalorimetric detection, 274 Stenotrophomonas spp., 16, 26, 749–750 multiplex PCR, 259 S. maltophila, 26 nitrosamines, 309 S. rhizophila, 26 pH growth minimum, 40, 43, 549 Sterigmatocystin, 710, 718 poultry, 65 Sterilization, defined, 416 processed meats, 104, 109 Stick knife, 63 quorum sensing, 527 Sticky film surface method, 228–229 radiation D value, 381 Stomacher, 219 radioimmunoassay detection, 242, 253 Stomatococcus spp., 24, 747 radiometric detection, 248 Streptobacillus spp., 750 salads, 199–200 Streptobacterium spp., 153 seafoods, 111–113 Streptococcus spp., 23, 150, 153 sorbates, 304–305 S. agalactiae, 157 soy-extended meats, 73 S. bovis, 153, 481 spices, 200, 205 S. cremoris. See Lactococcus. thermostable nuclease, 241, 244 S. diacetilactis. See Lactococcus lactis. vegetables, 126, 144 S. dysgalactiae, 157 yogurt, 166 S. equinus, 481 S. caprae, 546–547 S. garvieae. See Lactococcus. S. capitis, 547 S. iniae, 737 S. carnosus, 177 S. lactis. See Lactococcus. S. chromogens, 546 S. parauberis, 593 S. cohnii, 108, 546 S. plantarum. See Lactococcus. S. condimenti, 547 S. raffinolactis. See Lactococcus. S. delphini, 546 S. salivarius, S. epidermidis, 206, 244, 527, 542, 548, 560 subsp. salivarius, 153 S. equorum, 108, 335–336 subsp. thermophilus, 150, 153, 158, 161, listeriae inhibition, 336 167–168, 335, 340 S. fleurettii, 547 S. sanguis, 154 S. haemolyticus, 546–547, 557 S. uberis, 157 S. hominis, 547 phylogeny, 593 S. hyicus, 546–547 Streptolysin O, 603 S. intermedius, 545–546 Streptomyces spp., 15, 130, 747 S. kloosi, 547 S. griseus, 431 S. lentus, 546–547 S. natalensis, 328 S. piscifermentans 547 Strong, D. H., 8 S. saprophyticus, 108, 546–547 Subtilin, 304, 330 S. schleiferi subsp. coagulans, 546–547 Suckling mouse assay, 288 S. schleiferi subsp. schleiferi, 546–547 Sudden oak tree death, 135 Index 785

Sufu, 187 T. macrosporus, 462 Sugars, 204–205, 320–321 Talmadge-Aiken act, 8 criteria, 511 Tao-si, 187 spoilage, 204 Tape worms, 525 Sulfide spoilage, of canned foods, 435, 511 TaqMan assay, 666 Sulfolobus spp., 44 Tarhana, 167 Sulfur dioxide/sulfites, 302, 305–306, 331 Taylor, W., 7 aflatoxins, 306, 714 Taxonomic methods, 14–15 dried foods, 447 T cell response. See cytokines. grapes, 331 Teekwass, 188 patulin, 717 Teleomorph, defined, 27, 31 “Summer sausage”, 175 Telluria spp., 16, 25, 80, 749 Sun drying, 443 T. chitinolyticus, 749 Suncus murinus, 287, 585 Tempeh, 30, 181, 190 Superantigen, defined, 558 Temperature coefficient, 395 Superoxide dismutase, 403 TEMPOR, 224 Surface examinations, 226–229 Tequila, 187–188 agar syringe, 228 Terracoccus spp., 747–748 ATP assay, 227 Terasaki plate, 254 RODAC plate, 227–228 Terrein, 30 spray gun, 229 Terribacter spp., 748 sticky film, 228–229 Teschoviruses, 489 swab methods, 227 Tetracyclines, 6, 329–330 ultrasonic device, 229 Tetragenococcus spp., 25, 150, 153 Surface plasmon resonance, 271 T. halophilus, 25, 153, 179 Surface plating, 218 T. muriatic,153, 179 Sushi, 695, 703–704 Tetrazolium reduction, on poultry, Suttonella spp., 749 Thamnidium spp., 27, 30, 66, 102 Swab/agar slant method, 229 T. elegans, 30, 398 Swab-rinse methods, 227 Thawing of foods, 399, 403–404 Sweet acidophilus milk, 163 Thermal death point, E. coli, 417 Synaptobrevins, 580 Thermal death time, defined, Syntrophosphora spp., 424 424–425 C. botulinum, 421–422 T death time curve, 425 Thermoactinomycetes spp., 424 Tachyzoites, 683 Thermoanaerobacterium spp., 424, 430 Taenia spp., 691 T. thermosaccharolyticum, 435–436 T. saginata, 694–696 Thermobacterium spp., 153 radiation sensitivity, 384 Thermoduric, defined, 415 T. solium, 695–696 Thermolysin, 664 radiation sensitivity, 384 Thermophiles, 7, 54, 415 destruction, 696 cell lipids, 433–434 Taeniarhynchus saginatus. See Taenia saginata. cell membranes, 434 Taeniasis, 695–696 enzymes, 430–432 Taeniidae, 691 flagella, 432 Taette, 167 genetics, 435 Takadiastase, 150 nutrient requirements, 432–433 Talaromyces spp., 30 oxygen tension, 433 T. flavus,30 ribosomes, 432 D values, 423 temperature effects, 434 786 Modern Food Microbiology

Thermophilic anaerobe spoilage, of canned foods, 436 T. stellata. See Candida criteria for spores, 511 T. versitilis, 461 Thermostable direct hemolysin (TDH), 537, 659–660 Total volatile bases, 118, 474–475 bioassays, 660 Tourne disease, 184 related hemolysin, 664 Toxic shock syndrome toxins, 546, 557 thermal D values, 659 Toxocara spp., 697 Thermostable nuclease, 241, 244–246, 552 Toxoflavin, 191 enterococci, 244 Toxoplasma spp., 520, 680 minimum detectable, 244 T. gondii, 17, 19, 525, 532, 683–686 numbers of cells, 245 sites of pathogenesis, 525 thermal D value, 244, 554 cats, 683 Thermoultrasonication. See manothermosonication. control, 686 Thermus spp., 388 Toxoplasmosis, 683–686 Thiabendazole, 331 Transmissible spongiform Thielaviopsis spp., 134 encephalopathies, 737, 739 T. paradoxa, 135 Travelers’ diarrhea, 650, 663 Thiol-activated toxins, Trematoda, 690 aerolysin, 734 Trichinella spp., 697 cereolysin, 583–584 T. nativa, 698 ivanolysin O, 603 T. pseudospiralis, 698 listeriolysin O, 610 T. spiralis, 8, 77, 697–702 perfringolysin O, 603 drying survival, 446 pneumolysin O, 603 fermented sausage, 176 streptolysin O, 603 freezing destruction, 403, 700–701 Thompson, S., 7 microwave cooking, 701–702 Thumba, 188 site of pathogenesis, 525 Thymol, 53 thermal destruction, 700 Tibi, 188 Trichinellida, 697 Tir, defined, 536 Trichinosis, 697–702 Titratable acidity, 165 control/prevention, 700–702 defined, 164 from fermented sausage, 176 Tofu, 199 prevalence, 697–699 Top fermentation, 150, 183 Trichoderma spp., “Torula” spp., T. pseudokoningii, 722 “T. cremoris.” See Candida kefyr. T. viride, 207–208 “T. globosa”, 436 Trichosporon spp., 17, 32, 34, 66, 102 “T. glutinis”, 180 T. cutaneum, 207 “T. kefyr.” See Candida T. pullulans,34 “T. lactis-condensi”, 436 aw minimum, 46, 445 “T. stellata”, 436 seafoods, 110 butter, 167 Trichothecenes, 29 eggs, 198 Trichothecium spp., 17, 28, 30 pink sauerkraut, 180 T. roseum,30 sugars, 204 Trimethylamine, 117, 474–475 Torulaspora spp., 17, 31, 34 Trimethylamine-N-oxide, 116–117 T. delbrueckii,34 Trogotrematidae, 690 D value, 426 Trophozoites, 680–683 T. hansenii. See Debaryomyces Tsunami™, 317–318 Torulopsis spp., 17, 66 T-2 toxin, 255 T. candida, 323. See also Candida famata. Turbatrix aceti, 696 T. holmii, See Candida Turbidity of beers, 183 Index 787

Turkey meat products, 89 pink mold rot, 135 Twelve-D concept, 379 Phytophthora rot, 134 defined, 429 potato blight, 135 Tylosin, 304, 330 Rhizopus soft rot, 134 Tyndall, J., 6 rice blast, 135 Typhoid fever, milkborne, 159, 619–620 slimy brown rot, 135 carrier, 159 “smut”, 135 Tyramine, 84, 118, 181 soft rot, 128 sour rot, 134 U stem-end rot, 130, 135 watery soft rot, 135 Ultra-high temperature processing, 24 hepatitis A outbreak, 730 Ultrasonic surface method, 229 listeriae in, 200 Ultraviolet light, 372 MAP, 360 Underwood, W., 7 microorganisms in, 126–127, 129 Ureibacillus spp., 424 pH range, 42 Ustilago maydia, 135 spoilage, 129–131 Veillonella spp., 750 V Vero cells, 273, 583 Verotoxin. See E. coli toxins. Vacuum packaging. See modified atmosphere Verocytotoxin. See E. coli toxins. preservation. Verruculogen, 30 Vagococcus spp., 17, 26, 150, 153, 397, 593 Versicolorin A, 710 V. fluvialis, 153 Versiconal hemiacetal acetate, 710 V. salmoninarum, 153, 398 Verticillium theobromae, 135 poultry, 65 Viable but nonculturable cells, 233–234 Vancomycin-resistant enterococci, 169 RAPD amplification, 267 Van Ermengem, E., 7–8, 573 Vibrio spp., 16–17, 19, 26, 102, 110, 397–398, Vanillin, 321, 323 657–664, 749 Vapor pressure, ice and water, 400 V. alginolyticus, 657–658, 663–664, 733 Variovorax spp., 16, 749 V. cholerae, 144, 524, 657–658, 660, 664 Vegetables, 125–137 AFLP analysis, 265 composition, 128–129 bioassays, 286, 288, 291, 293 bacterial spoilage, 128–133 cholera toxin, 649–650 enterococci, 490 chromosomes, 538 fungal spoilage, 134–136 correlation with coliforms, 481 Alternaria rot, 135 distribution, 662 anthracnose, 134–135 enterotoxin, 663 banana crown rot, 134 gastroenteritis, 661 black rot, 135–136 HPP sensitivity, 461 blue mold rot, 134–135 non-O1 strains, 539, 661–662 brown rot, 135 pH growth range, 40 Cladosporium rot, 135 serovar 0139, 661 crown rot, 135 PFGE profile, 267 diplodia stain, 136 suckling mouse assay, downey mildew,135 toxin bioassay, 287, 293 dry rot, 135 viable but nonculturable, 233 gray mold rot, 139 virulence mechanisms, 525, 537 green mold rot, 135 V. fischeri, 234, 261, 524 lenticel rot, 135 V. fluvialis, 664 neck rot, 134 V. furnissii, 664 788 Modern Food Microbiology

V. harveyi, 234, 261, 526 foot-and-mouth, 729 V. hollisae, 461, 660, 664 fresh produce, 144, 730 TDH-related hemolysin, 664 Hawaii, 731 V. marinus, 439 noro-, 111, 114, 144, 730–731 V. mimicus, 461, 660 cruise ship outbreaks, 730 bioassay, 293 hepatitis A, 144, 379, 381, 488, 575, 727, 729–730 V. parahaemolyticus, 7–8, 324, 481, 671 hog cholera, 728–729 alarm level, 114 HPP effects, 461–462 aw growth minimum, 46, 658–659 Norwalk, 427, 730 BHA inhibition, 322 hepatitis B, 114, 525 bioassays, 286, 291–294 herpes, 381, 461 D value (thermal), 659 chlorine resistance, 730 gastroenteritis. See vibriosis. polio, 488, 727–729 growth, 398, 657–659 rota-, 111, 114, 462, 525, 731, 729–730 heat stressed, 232 radiation D values, 374, 379–381 HHP destruction, 461–462 sindbis, 461 ileal loop response, 286–287 small, round structured. See noro-. irradiation, 383 U.S. foodborne cases, 520–521, 729 Kanagawa reaction, 659 Voges-Proskauer test, 477 pH growth range, 40, 657–658 Vogesella spp., 16, 749 sorbate effects, 304 Volatile fatty acids, 474 seafoods, 111, 114 Volatile reducing substances, 118 toxin. See thermostable direct hemolysin. viable but nonculturable, 233 W virulence mechanisms, 525, 537, 659–660 V. vulnificus, 408, 657–658, 660, 663–664 Wagatsuma’s agar, 659 bacteriophages, 341, 664 Wallemia spp., 17, 31 bioassay, 286 W. sebi,31 HHP sensitivity, 461 Water, bottled, 210–211 PCR detection, 261 Water activity. See aw. phages, 488, 531 Wautersia spp., 16, 25 seafoods, 114 Weissella spp., 17, 19, 24, 26–27, 65, 102, 110, 150, sigma factors, 529 152–153 viable but nonculturable, 233 W. cibaria, 152, 179 Vibriosis (V. parahaemolyticus), 657–661 W. confusa, 27, 152 prevention, 671–672 W. halotolerans, 27, 152 USA estimated cases, 521 W. hellenica, 27, 152 Vinegar eels, 696 W. kandleri, 27, 152 Virgibacillus spp., 21, 424 W. kimchii, 152 Virulence, defined, 536 W. koreensis, 153 Viruses, 727–731 W. minor, 27, 153 adeno-, 381 W. paramesenteroides, 27, 153 African swine fever, 728 W. thailandensis, 153 astro-, 111, 144, 525 W. viridescens, 27, 118, 153, 398 calici-, 730 greening of wieners, 104–105, 107, 109 chlorine effects, 730 seafoods, 110 coliphages, 487–489 Wertheimer, J., 5 coxsackie, 114, 379–381, 728 Whaleworm. See Anisakis simplex. cytomegalo-, 461 Whey, defined, 156 ECHO, 114, 379, 381, 728–729 Whirl-Pak bags, 353 enteric, 728–729 “Whiskers” of beef, 30, 79 Index 789

Whiskey. See distilled spirits. Yersinia spp., 17, 19, 27, 102, 397, 525 White mustard essential oil, 323–324 Y. aldovae, 667 White spot of beef, 30, 79 Y. bercovieri, 27, 665, 668 Wholesome Meat Act, 8 Y. enterocolitica, 27, 73, 396, 535, 539, 665–668, Willopsis spp., 33 671 Wines, 3, 33, 184–185 aw effects, 48 flowers condition, 184 bioassay, 286, 288, 293–294, 667 palm, 186–187 biovars, 666–667 Winslow, I., 5 coliform relevance, 481 Wisconsin process (bacon), 309 colony hybridization detection, 258 Wolinella spp., 749 distribution, 666 W. carva. See Campylobacter curvus. D value (thermal), 665 W. recta. See Campylobacter rectus enterotoxin. See enterotoxins. World Health Organization, irradiation approval, 385 gastroenteritis. See yersiniosis. growth requirements, 665 X HPP effects, 460–461 irradiation destruction, 381, 383 Xanthans, 132 MAP meats, 361, 363 Xanthobacter spp., 16, 749 Meats. 78, 88 Xanthomonadins, 132 Milk, 159, 667 Xanthomonas spp., 16, 750 mouse infectivity, 287 X. axonopodis, 130–131 PCR detection, 243 X. campestris, 130 pH growth range, 40, 43, 665 X. campestris pv. oryzae, 130 porcine isolations, 72–73 X. oryzae pv. oxyzicola, 130 travellers’ diarrhea, 650 Microarray analysis, 269 yogurt, 161–162 olive spoilage, 181 Yops, 535–537 Xeromyces spp., 17, 31 Y. frederiksenii, 73, 88, 159, 665–668 X. bisporus, 31, 445 Y. intermedia, 73, 88, 665–667 aw growth minimum, 31 Y. kristensenii, 73, 665–668 aleuriospores, 445 Y. mollaretii, 27, 665 Xerophiles, defined, 30 Y. pestis, 27, 535, 664 aw growth minimum, 46 Y. pseudotuberculosis, 535 X-rays, defined, 373, 376 meats, 65, 72–73 Xtra Bind system, 259 Yersiniabactin, 538 Xylella spp., 16, 750 Yersinosis, 8, 521, 664–668 X. fastidiosa, 130 prevention, 671–672 Xylinophilus spp., 16 YG, defined, 155 Xylophilus spp., 750 Yogurt, 161, 165 fate of E. coli 0157:H7 in, 165 Y lactose intolerance, 162–163 pH, 165 Yarrowia spp., 17, 34, 102 Y-1 adrenal cells, 293, 295 Y. lipolytica,34 Yops, defined, 535–536 Yeasts, 31–34 Y. enterocolitica, 668 aw growth range, 42 deli products, 199–200 Z Eh requirements, 50 meats, 66 Zapatera spoilage, 181 pH, 40 Zero tolerance, defined, 611 seafoods, 110 Zearalenone, 29, 727 790 Modern Food Microbiology

Zoomastigophorea, 679 Z. rouxii, 34, 187, 190, 321 Zoonosis, defined, 687–688 aw growth minimum, 48–49, 445 Z value, 426–428 dried foods, 445 Zygomycetes,27 Zygospores, 27 Zygomycota,27 Zymobacter spp., 750 Zygosaccharomyces spp., 17, 31–32, 34 Z. palmae, 185 Z. bailii,34 Zymomonas spp., 16, 750 effect of PEF, 466 Z. anaerobia, 183 effect of HHP, 457–458 Z. mobilis, 155 mayonnaise spoilage, 202–203, YATP , 155 474 YG, 155 pH growth range, 43 Zymophilus raffinosivorans, 183 sulfurous acid, 306 Z. paucivorans, 183