Grouping of Gram-Positive and Gram-Negative Bacterial Genera Alcaligenes Alteromonas Amaricoccus Aminobacter Arcobacter Azomonas Azotobacter Bergeyella Brevundimonas Burkholderia Campylobacter Carnimonas Comamonas Delftia Devosia Enhydrobacter Halomonas Meniscus Moraxella Ochrobacter Oligella Pandoraea Paracoccus Pedobacter Photobacterium Plesiomona Pseudoalteromonas Pseudomonas Psychrobacter Ralstonia Rhizomonas Shewanella Sphingomonas Stenotrophomonas Telluria Vibrio Xanthobacter Azomonas Azotobacter Brevundimonas Campylobacter (at least spp.) Chryseobacterium Chromobacterim Chryseomonas Burkholderia cepacia Duganella Empedobacter Flavobacterium Hydrogenophaga Hymenobacter actinosclerus Janthinobacterium Kingella Methylobacterium Myroides Pandoraea (some) Paracoccus Pedobacter Persicobacter Pseudoalteromonas Pseudoaminobacter Rhizomonas Sphingobacterium Sphingomonas Stenotrophomonas Telluria chitinolytica Variovorax Vogesella Xanthobacter GN 3: Gr − Ox + Cat − n GN 4: Gr − Ox + Cat − p Campylobacter concisus Cardiobacterium Eikenella Kingella Suttonella Cytophaga Hydrogenophaga Persicobacter Wolinella GN 5: Gr − Ox − Cat + n GN 6: Gr − Ox − Cat + p Acetobacter Acidomonas Acinetobacter Asaia Acinetobacter radioresistens Asaia Azoarcus Chemohalobacter 749 750 Modern Food Microbiology Burkholderia cepacia, B cocovenenans Campylobacter (some) Enterobacteriaceaeb Gluconobacter Moraxella bovis, ovis Pandoraea Pseudomonas (a few) Raoultella Saccharobacter Stenotrophomonas (some) Xylella Xanthomonas Zymobacter Zymomonas Citrobacter Deinobacter grandis Erwinia Flavimonas Fraturia Pandoraea Pantoea Pectobacterium Pedobacter Serratia Xanthomonas Xylophilus GN 7: Gr − Ox − Cat − n GN 8: Gr − Ox − Cat − p Acidaminococcus Bacteroides Megasphera Pectinatus Streptobacillus Veillonella Prevotella nigrescens a All of the lactic acid genera listed in Chapter Enterobacter, Escherichia, Salmonella, Shigella, and the other enteric bacteria b Includes Index A Accelerated electrons, 376–377 Acetic acid, 326–327 Acetic acid bacteria, 155–156 Acetobacter spp., 16, 40, 151, 155 A aceti, 189 A xylinum, 183 beer spoilage, 183 cider spoilage, 185, 474 fermentation pathway, 151 pH growth range, 40 SO2 inhibition, 306 wine spoilage, 184 Acetobacterium spp., 397 A bakii, 16, 40, 155, 398 Acetoin pathway, 154 Acetomonas See Gluconobacter Achromobacter spp., 748 A anaerobium See Zymonas anaerobia Acidaminococcus spp., 750 Acidified sodium chlorite, 312, 318 Acidomonas spp., 155, 748–749 Acidophilus milk, 166 “sweet”, 163 Acid tolerance response, 530–532 See also sigma factors starvation induced, 531 Acidovorax spp., 16, 25, 748 A valerianellae, 130 Acid-soluble proteins, 423 Acinetobacter spp., 16–18, 21, 46, 749 A calcoaceticus, 208 radiation D value, 380 A radioresistens, 389, 749 aw minimum, 46 bacon/ham, 108 enteral foods, 206 eggs, 198 liver spoilage, 77, 87 meats, 65, 102 poultry, 65, 90 radiation resistance, 388 seafoods, 110 Acremonium breve, 722 ACSSUT profile, 620 Acylhomoserine lactone, 526–527 Activated lactoferrin, 314 Adenosine triphosphate mehods, 242, 247 Aerobic plate count See standard plate count Aerococcus spp., 150, 593 Aerolysin, 734 Aeromonas spp., 16–18, 21, 397, 734–735, 748 A caviae, 111, 201, 538, 734 A eucrenophila, 734 A hydrophila, 111, 396, 650, 732–735 bioassay, 293, 734 CO2 storage, 363 minimum growth temperature, 398 pH growth range, 43 radiation D value, 380 ready-to-eat foods, 201 A schubertii, 734 A sobria, 111, 201, 734 A veronii, 734 AFLP, 265 bioassay methods, 286 eggs, 198 fish, 110–111 751 752 Modern Food Microbiology meats, 65, 102 ready-to-eat foods, 201 Alfalfa sprouts See seed sprouts Aflatoxins, 78, 709–715 degradation, 714 effect of SO2 , 306 ELISA detection, 254 F aurantiacum effects, 714 hepatitis B virus, 714 LD50 , 713 legal limits, 712 milk, 159 potency in humans, animals, 714 production, 710–712 structures, 710 toxicity, 713–714 Agar drop method, 223 Agar overlay method, 228 Agar syringe/agar “sausage” methods, 228 Agaricus spp., 207 A bisporus, 582 AgClor, 318 Aggregate-hemagglutination, 242 Agrobacterium spp., 748 A tumefaciens, 131, 536 Air and dust, organisms in, 30 L-alanine-p-nitroanilide, 249–250 Alarm water content, 446 Alcaligenes spp., 16–18, 21, 397, 749 A faecalis, 40–41 A eutrophus (see also Wautersia), 208 A viscolactis, 161 bacon, 108 cottage cheese, 167 eggs, 198 fish, 110 livers, 65, 87 meats, 65, 102 Ale See beers Aleuriospores, 445 Alicyclobacillus spp., 21, 40, 416, 424, 430, 436, 747 A acidocaldarius, 43 pH range, 43 A acidoterrestris, 422 D value, thermal, 423 HHP effects, 462 Allicin, 53 Allyl isothiocyanate, 53, 319, 335 Alternaria spp., 17, 28 A alternata, 715 A citri, 135, 715 aw minimum, 46, 445 A solani, 715 A tenuis, 135 A tenuissima, 715 bacon, 108 butter spoilage, 167 fruit spoilage, 135 meats, 66, 102 pickle spoilage, 182 Alternariol, 715 Alternariol monomethyl ether, 715 Alternate sigma factor See sigma factors Alteromonas spp., 16, 18, 26, 28, 397, 748–749 A colwelliana See Shewanella A putrefaciens See Shewanella Altertoxin-I, 715 Amaricoccus spp., 749 Amebiasis/amebic dysentery, 682–683 Ames assay, 715 Aminobacter spp., 25, 748–749 Amnesic shellfish poisoning, 740–741 Amoebida, 680 Amphibacillus spp., 424, 748 Amplified fragment length polymorphism, 265 AmpliSensor, 258 Anaerobacter spp., 424, 747 A polyendosporus, 423 Anamorph, defined, 27 Aneurinibacillus spp., 21, 424, 747 Animal feeds, 20, 621 Animal hides, 20 Anisakiasis, 7, 702–704 prevalence, 703–704 prevention, 704 Anisakinae, 697 Anisakis spp., 697 A simplex, 463, 702–704 Antagonism See microbial interference Anthracnose, 29, 133–135 Anthrax, 158, 519 Antibiotics, 327–330 monensin, 328 natamycin, 328 subtilin, 330 tetracyclines, 329–330 tylosin, 330 structures, 329 Antibotulinal hurdles, 341 Antioxidants, 321–322 Anton test, 290 Aphasmidia, 697 Apicomplexa, 680 Index Apoptosis, defined, 534, 536 Appert, N., 4–5 Apple cider See cider Apple juice, 144, 712 Arcobacter spp., 17–18, 21, 25, 669, 749 A butleri, 21, 69–70 radiation D values, 380 A cryaerophilus, 70 A nitrofigilis, 23 A skirrowii, 70 meats, 69–70 poultry, 65 Arizona spp., 252 A hinshawii, 476 Armillaria spp., 331 Arrhenius equation, 55 Arrhenius model, 491 Arthrobacter spp., 747 Arthrospores, defined, 27, 31 Asaia spp., 156, 211, 749 A siamensis, 43 Ascaridida, 697 Ascaris spp., 697 Ascomycete state, defined, 27 Ascomycota, 27 Ascomycotina, 31 Ascorbate/isoascorbate, 466–467 Ascospores, 466 Aseptic packaging, 331 Aspergillus spp., 17, 28, 30 A alliaceus, 716 A bombycis, 710 A carbonarius, 716 A clavatus, 716 A conicus, 46 A echinulatus, 46, 445 A fischerianus, 30 A flavus, 7, 709–712 radiation D value, 381–382 A glaucus See also Eurotium, 28, 46, 189, 445 aw minimum, 445, 453–454 A gracilis, 576 A mellus, 716 A nidulans, 28, 718 A niger, 28, 135, 189, 323, 453–454, 716 chemical D values, 316 radiation D values, 381 thermal D values, 426 A nominus, 710 A ochraceus, 189, 716–717 A ochraceoroseus, 710 753 A oryzae, 28, 159, 186–187, 190 koji, 186 takadiastase, 150 A ostianus, 716 A parasiticus, 324, 710–712 A pseudotamartii, 710 A repens, 436 A restrictus, 28 A rugulosus, 718 A soyae, 28, 187, 190 A terreus, 716 A versicolor, 189, 710 bacon, 108 butter, 167 ham, 102, 108–109 meats/poultry, 66, 102 pickles, 182 seafoods, 110 Attachment-effacement, defined, 535–536 C freundii, 535 E coli, 535, 648 H alvei, 535 ATP methods See adenosine triphosphate Aureobasidium spp., 28, 66, 110 A pullulans, 28 Autosterilization, 430 Averantin, 710 Averufanin, 710 Averufin, 710 Avidin, 198 aw , defined, 45 dried foods, 445 intermediate moisture foods, 448–452 Maillard browning, 447 mayonnaise, 202 Raoult’s law, 448 relative humidity, 45 relative to NaCl content, 46 xerophylic molds, 46 Z rouxii, 46 Azoarcus spp., 749 Azomonas spp., 749 Azotobacter spp., 749 B Bacillus spp., 15, 17–18, 21, 397–398, 416, 424, 593, 747–748 B amyloliquefaciens, 584 B anthracis, 462, 584 B badius, 160 B betanigrificans, 435 ... ready-to-eat foods, 201 A schubertii, 734 A sobria, 111, 201, 734 A veronii, 734 AFLP, 265 bioassay methods, 286 eggs, 198 fish, 110–111 751 752 Modern Food Microbiology meats, 65, 102 ready-to-eat foods,... Autosterilization, 430 Averantin, 710 Averufanin, 710 Averufin, 710 Avidin, 198 aw , defined, 45 dried foods, 445 intermediate moisture foods, 448–452 Maillard browning, 447 mayonnaise, 202 Raoult’s law, 448 relative... 748 Ampli? ?ed fragment length polymorphism, 265 AmpliSensor, 258 Anaerobacter spp., 424, 747 A polyendosporus, 423 Anamorph, defined, 27 Aneurinibacillus spp., 21, 424, 747 Animal feeds, 20, 621