Index meats, 65, 68, 102 MAP foods, 359–361, 580 mouse lethality, 285–286 nitrite effects, 307–312 neurotoxins, 574–575, 580–581 PCR detection, 243 pH growth range, 40, 575–577 propylparaben inhibition, 303 radiation injury, 232 radiation resistance, 373 radiometric detection, 248 ribotypes, 268 seed sprouts, 140–141 soils, water, 574, 576 sous vide foods, 579–580 spores in meats, 68, 579 vacuum-packaged seafoods, 363 vegetables, 103, 126 C butyricum, 308, 336, 435, 578 botulinal toxin, 574, 583 gassiness in cheese, 168 radiation D value, 381 C difficile, 583 C estertheticum, 365 C fallax, 340 C frigicarnis, 107 C gasigenes, 108 C histolyticum, 431 C lactatifermentans, 630 C laramie, 365 C nigrificans, 107, 435 C pasteurianum, 168, 435 C perfringens, 7–8, 22, 52, 75, 197, 310, 524, 578, 733 aw minimum/effects, 48, 568 bioassays, 289–291, 295 bacteriocin typing, 569 diacetate effects, 327 DNA probes, 257 Eh effects, 52, 568 enterotoxin See enterotoxins dehydrated foods, 206, 446 deli foods, 199 distribution, 568 D values, thermal, 569 endolysins, 339–340 food poisoning See C perfringens gastroenteritis gel diffusion, 103, 255 growth requirements, 568 heat injury, 232 ileal loop assays, 291 759 L forms, 570 MAP meats, 362–363 meats, 66–67, 88 mechanically deboned meats, 75 mouse lethality, 285–286 nitrite effects, 308 organ meats, 77 pH growth range, 40, 43, 568 perfringolysin O, 567 poultry, 88 radiation D values, 374 salads, 199–200 seafoods, 111 site of pathogenesis, 525 skin tests, 289–290 spices, 200 sporulation, 570 toxin types, 568 C sordellii, 381 C sporogenes, 157, 205, 578 cheese spoilage, 168 ethylene oxide D value, 316 nitrites, 308, 311 radiation D value, 380–381 surface survival, 228 C thermosaccharolyticum See Thermoanaerobacterium C tyrobutyricum, 157, 308, 324 gassiness in cheese, 168–169 C welchii See C perfringens Clostridium-Lactobacillus-Bacillus branch, 15, 591 Coagulin, 335 Cocoa beans, 187–188 Codex Alimentarius Commission, approval of irradiation, 385 mycotoxin limits, 712 Codworm See Pseudoterranova decipiens Coelomycetes, 28 Coffee beans, 187–188 Coit, H L., Cold shock proteins, 407–408 Coleslaw, 144 Colifoms, defined, 476–477 animal/human feces, 490 biscuit dough, 198 bottled water, 210–211 chromogenic detection, 249–250 compared to coliphages, 487 compared to enterococci, 484–486 cottage cheese, 165, 167 criteria for foods, 479–480 dehydrated foods, 206 760 Modern Food Microbiology deli foods, 197, 199–200 fecal, 69, 126–127, 335, 477, 490 fresh cut produce, 126, 490 frozen meat pies, 204 fruits, 142–143 genera of, 476–477 ground beef, 66–67, 69, 73 growth, 478–479 impedance detection, 242, 272–273 lactic inhibition, 335 limitations, 480–481 meats, 67, 69, 72, 75, 77 microcolony-DEFT, 222 milk, 160 ONPG detection, 249–250 organ meats, 77 Petrifilm detection, 223 pH growth minimum, 478 possible overuse, 489–491 poultry, 67, 88–89 radiometric detection, 242, 248 ready-to-use foods, 138 related to E coli, 486 seafoods, 111–114 tuna pot pies, 199 vegetables, 126–127 viruses, 728 yogurt, 166 Colilert system, 250 Coliphages, 487–489 animal feces, 490 foods, 489 related to enteric viruses, 488–489 utility for water, 488–489 ColiQuik system, 250 Colletotrichum spp., 17, 28–29, 134 C coccodes, 134–135 C gloesporoides, 29 C lagenarium, 135 C lindemuthianum, 135 C musae, 135 Colony hybridization, 257–258 Comamonas spp., 16, 25, 80, 749 Commercial sterility, 416 Compatible solutes, 47–49 Competitive exclusion, 629–631 Conalbumin, 53 Condensed milk, 5, 157 Conidia, defined, 27 Conglutinin, 53 Contact plate methods, 227–228 Conrolled atmosphere storage, 354 Cooking/cooling parameters, 502 Corynebacterium spp 15, 17–18, 23, 397, 748 C diphtheriae, 23 C flaccumfaciens See Curtobacter C “manihot”, 187 C michiganense, 130 C nebraskense, 130 C sepedonicum, 130 bacon, 108 enteral foods, 206 meats, 65, 102 poultry, 65, 69 seafoods, 110 Coryneforms, defined, 23 Cottage cheese, 165, 168 Country-cured hams, 103 Coxiella burnetti, 158, 415 Creutzfeldt-Jakob disease, 738–739 See also prions Critical control points See HACCP Crohn’s disease, 160 Crowle slide test, 255 Crown rot, 135 Crustaceans See seafoods Cryptococcaceae, 32 Cryptococcus spp., 32–33, 66, 110 Cryptosporidiidae, 680 Cryptosporidiosis, 687–689 USA illness cases, 688–689 Cryptosporidium spp., 521, 680 C parvum, 17, 687–689 RT-PCR detection, 259 site of pathogenesis, 525 UV irradiation effects, 689 bioassay, 293 chlorine/ozone resistance, 687 PCR detection, 259–260 produce, 147 Cryptosoriopsis malicorticis, 135 Curie, defined, 371 Curing, of meats, 101–103 Curli fimbriae, 639 Curtobacterium spp., 23 C flaccumfaciens, 130 Cyclophyllidea, 691 Cyclopiazonic acid, 712 Cyclops, 693 Cyclosporiasis, 689–690 Cyclospora spp., 521, 680 C cayetanensis, 17, 19, 144, 539, 689–690 site of pathogenesis, 525 Index Cystic fibrosis, 24, 529 Cysticercosis, 695–696 Cysticercus cellulosae, 696 Cytokines, 533–534, 557–558, 609–610 Cytophaga spp., 749 D Dadhi, 167 Daggett, E., Dairy mold, 29 Dairy products, 156–169 fermented, 164–169 pH range, 44 Dark firm dry meat spoilage, 86, 105, 357, 363 Debaryomyces spp., 32–33, 66, 102 D hansenii, 33, 49, 90 D kloeckeri, 207 D subglobosus See D hansenii dehydrated foods, 206 seafoods, 110 Definitive host, defined, 679 Dehydrated foods, 206 Dehydroacetic acid, 332 Deibel, R H., Deinobacter spp., 388 D geothermalis, 389 D grandis, 389, 750 Deinococcus spp., 397, 747 D proteolyticus, 389 D radiodurans, 389 chromosomes, 391 ethylene oxide D value, 316 radiation resistance, 384, 388, 391 D radiophilus, 389–390 D radiopugnans, 389 Dekkera spp., 32 D bruxellensis, 32, 179 Delftia spp., 16, 25, 749 Delicatessen foods, 197–199 Demetria spp., 748 Denys, T., Dermacoccus spp., 24, 747 Desiccation See Drying preservation Desulfotomaculum spp., 50, 424, D nigrificans, 433 Desulfovibrio desulfuricans, 433 D vulgaris, 433 Deuteromycota, 28 Deuteromycotina, 28, 30 Devosia spp., 16, 25, 80, 749 Diacetate, 302 Diacetyl, 164, 321–322, 356, 474 Diamines, 117, 181 Diarrhea, defined, 536 Diethyl pyrocarbonate, 304, 333 Digenea, 690 Digestive system, of humans, 523 Dimethyl dicarbonate, 332 Dinitrosyl ferrohemochrome, 307 2, 4-dinitrophenyl-lysine, 333 Diphyllobothriasis, 7, 693–695 Diphyllobothriidae, 691 Diphyllobothrium spp., 691 D latum, 693–694 D pacificum, 703 Dipicolinic acid, 320 Diplodia spp., 30 D natalensis, 135 Diplomonadida, 679 Dipodascus geotrichum, 29 Direct epifluorescent filter method (DEFT), 221 microcolony DEFT, 221–222 Direct microscopic counts, 221, 225–226 Distilled spirits, 186–188 whiskeys, 186 DNA amplification See Polymerase chain reaction DNA analysis, 15 DNA hybridization, 256–257 DNA probes See Nucleic acid probes DNase See Thermostable nuclease Domoic acid, 740–741 Donk, P J., Dough products spoilage, 203 Downey mildew, 134 Dried foods, 206 See also drying preservation Drosophila melanogaster, 134 Dry film methods, 223–224 Drying preservation, 443–454 alarm water content, 446 aw , 45–46 effect on microorganisms, 445–446 glass transition, 454–455 intermediate moisture foods, 447–454 preparation, 443–44 storage stability, 447 Duganella spp., 749 Duncan, C L., “Dun” mold, 31 Durand, P., 761 762 Modern Food Microbiology D value (thermal), defined, 425–427 Alicyclobacillus, 423 Aspergillus niger, 442 Bacillus cereus, 416–417 Bacillus coagulans, 424 Bacillus licheniformis, 425 Bacillus subtilis, 416 Campylobacter jejuni, 669 Clostridium botulinum, 425–426, 428–429 Clostridium nigrificans, 429 Clostridium perfringens, 569 Clostridium sporogenes, 429 Coxiella burnetti, 425 Flat-sour spores, 425 Geobacillus stearothermophilus, 429 History, Lactoperoxidase system, 54 Listeria monocytogenes, 54, 418 L innocua, 427 Mycobacterium tuberculosis, 425 M avium subsp paratuberculosis, 426 Neosartorya fischeri, 423 Pectinatus spp., 428 P cerevisiiphilus, 428 P frisingensis, 421 Penicillium citrinum, 426 P roquefortii, 420 Putrefactive anaerobe, 428–429 Rhodotorula mucilaginosus, 426 Salmonella spp., 427 Salmonella senftenberg, 420, 425 saxitoxin, 739 Staphylococcus aureus, 54, 554–55 Talaromyces flavus, 423 Thermoanaerobacterium thermosaccharolyticum, 429 Torulaspora delbrueckii, 426 Vibrio parahaemolyticus, 659 Xeromyces bisporus, 31 Yersinia enterocolitica, 665 Dye reduction methods, Methylene blue, 219, 225 Resazurin, 225 Dysentery, defined, 536 E EAST1, 638 E-cadherin, 533, 604, 610 Echinostomata, 690 Edwardsiella tarda, 478 EFDV syndrome, 713 Eggs, 198, 201–202 listeriae in, 200 salmonellae, 202, 627 spoilage, 200–202 Eh, defined, 49 illustrated, 50 related to pH, 51 Ehrenbaum, E., Eikenella spp., 749 Electrical stimulation, 76–77 Electroimmunodiffusion, 242 Electrolyzed oxidized water, 312–314 Electron accelerators, 376–377 ELISA methods, 243, 253–255, 692 botulinal toxins, 255 E coli enterotoxins, 255 molds/mycotoxins, 254 salmonellae, 254 Salmonella-Tek, 254 “sandwich/double sandwich”, 254 Staphylococcus aureus enterotoxins, 254 Elliott, S., Emericella spp., 27 E nidulans, 28 E venzuelensis, 710 Empedobacter spp., 23, 114, 749 Emperor Leo VI, 573 Endamoebidae, 680 Endolysins, defined, 339–340 Endomycopsis fibuliges, 188 Enhydrobacter spp., 748 Enrichment serology, 252 Entamoeba spp., 680 E coli, 682 E histolytica, 17, 19, 525, 650, 682–683 Enteral foods, 206 Enteritis necroticans, 567 Enteroaggregative See E coli Enterobacter spp., 17–18, 23, 733 E aerogenes, 44 aw minimum, 46 E agglomerans See Pantoea E cloacae, 69, 393, 650, 732 enterotoxin, 538, 736 radiation D value, 381 E hafniae, 69 E sakazakii, 23, 732 D values, thermal, 732 effect of chitosans, 332 eggs, 198 Index fish, 110 livers, 87 meats, 65, 69, 102 olives, 181 poultry, 65 Enterobacteriaceae, 16, 88, 90, 750 Enterococci as indicators, 481–485 classification, 481–483 compared to coliforms, 485–587 distribution, 483–484 food quality, 484–485 freezing survival, 485–486 Enterococcus spp., 17, 23, 150–153, 397–398 E asini, 482 E avium, 482–484 E casseliflavus, 105, 107, 482–484 E cecorum, 482–483 E columbae, 482–483 E dispar, 482–483 E durans, 482–484 E faecalis, 105, 169, 180, 219, 309, 481–484 diacetyl, 322 decimal reduction time, 419 HPP effects, 463 meats, 68, 88, 108 YG , 155 Radiation sensitivity, 384 E faecium, 68, 88, 105, 169, 191 E fallax, 482 E flavescens, 482–483 E gallinarum, 482–483 E hirae, 68, 482–484 E malodoratus, 482–483 E mundtii, 107, 482–484 E pseudoavium, 482–483 E raffinosus, 482 E saccharolyticus, 482–483 E seriolicida, 486 E solitarius, 482 E sulfureus, 482–483 bacon, 104 compared to coliforms, 487 freezing storage, 486 green wieners, 104–105 luncheon meats, 108 meats, 65, 67, 102 milk, 158 phylogeny, 593 poultry, 65 seafoods, 110 vancomycin resistance, 169 Enterohemorrhagic strains See E coli Enteroinvasive strains See E coli Enteropathogenic strains See E coli Enterotoxigenic strains See E coli Enterotoxins, Aeromonas caviae, 538, 734 Aeromonas hydrophila, 538 bioassay, 286, 293 Bacillus cereus, 287, 532, 583–584 Bacteroides fragilis, 538, 736 Campylobacter jejuni, 670 bioassay, 286, 293, 670 Citrobacter freundii, 538, 663 Clostridium perfringens, 532, 570–571 bioassay, 285, 293, 295 gel deffusion detection, 255 electroimmunodiffusion, 242 ELISA detection, 243 mode of action, 571 Entamoeba histolytica, 682 Enterobacter cloacae, 538 E sakazakii, 732 Escherichia coli, bioassay, 286, 293–295 EAST1, 638 ELISA detection, 255 latex agglutination, 242 LT/ST, 649–650 passive immune hemolysis, 242 PCR detection, 242 radioimmunoassay, 243 stx1/stx2, 73, 639–641 Klebsiella pneumoniae, 538 Plesiomonas shigelloides, 538 Salmonella spp., 534 Staphylococcal, 108, 532, 545, 550 bioassay, 289 chemical properties, 552–554 DNA probe, 257 ELISA detection, 254 gastroenteritis minimum, 557 gel diffusion detection, 255 minimum cells for detectable levels, 243, 254 mode of action, 557–558 production, 549, 554–555 radioimmunoassay, 253 thermal D values, 555 Vibrio cholerae, 534, 537, 663 bioassay, 287, 293 V hollisae, 664 763 ... nebraskense, 130 C sepedonicum, 130 bacon, 108 enteral foods, 206 meats, 65, 102 poultry, 65, 69 seafoods, 110 Coryneforms, defined, 23 Cottage cheese, 165, 168 Country-cured hams, 103 Coxiella... transition, 454–455 intermediate moisture foods, 447–454 preparation, 443–44 storage stability, 447 Duganella spp., 749 Duncan, C L., “Dun” mold, 31 Durand, P., 761 762 Modern Food Microbiology D value... spoilage, 200–202 Eh, defined, 49 illustrated, 50 related to pH, 51 Ehrenbaum, E., Eikenella spp., 749 Electrical stimulation, 76–77 Electroimmunodiffusion, 242 Electrolyzed oxidized water, 312–314 Electron