764 Modern Food Microbiology V mimicus, 663 Yersinia enterocolitica, 667 bioassay, 667–668 Enteroviruses, 488–489 Epifluorescence microscopy, 221 Epsilon polylysine, 333 Equilibrium modified atmosphere packaging, 353 Equilibrium relative humidity, 453–455 Eremascus spp., 31 Ergot poisoning, ERIC, 260 Erwinia spp., 17–18, 23, 128, 137, 397, 722, 750 E amylovora, 130, 138 E ananas, 25 E carotovora See Pectobacterium E chrysanthemi, See Pectobacterium E dissolvens, 187–188 E herbicola, 25 E milletiae, 25 E stewartii, 25 E uredovora, 25 Erysipeloid, 15, 114, 594, 736 Erysipelothrix spp., 736, 747–748 E rhushiopathiae, 407, 736 compared to listeriae, 594 meats, 65, 68 E tonsillarum, 736 Erythorbate, 101 Escherichia spp., 17–18, 46, 223, 397, 533, 637–650 E albertii, 478 E blattae, 478 E coli, 23, 40, 42, 69, 219, 232, 268, 477, 733 aw effects, 48 bioassay, 286, 288, 291, 293–295 bottled water, 210 butter, 165 chromogenic substrates, 249–250 carcass washing, 92 cider, 185–186 colony hybridization, 258 competative exclusion, 636 dry film method, 223–224 dry cured salami, 109 jerky, 104 mayonnaise, 203 meats, 65, 69, 73 milk cows, 159 ozone, 56 pH minimum, 43 poultry, 65 vegetables, 126–127 enteroaggregative (EaggEC) strains, 637–638 enterohemorrhagic (EHEC) strains, 539, 638–547 acetic acid effects, 326 acid adapted, 530 acid resistance, 535 bovine fecal carriage, 644–645 calcinated calcium, 326 chlorine, 317 dimethyldicarbonate, 332 D values, thermal, 642 D values, radiation, 381, 383 HPP effects, 461–463 Hydrogen peroxide, 317 Ozone, 314–315 PCR detection, 258 PEF effects, 465–466 PFGE analysis, 267 pH growth range, 641 Ribotyping, 268 Stx toxins, 639–641 USA estimated cases, 521 Viable but nonculturable, 233 enteroinvasive (EIEC) strains, 647–648 enteropathogenic (EPEC) strains, 525, 638 enterotoxigenic (ETEC) strains, 525, 648–650 E fergusonii, 478 E hermannii, 478 E vulneris, 478 Essential oils See spice oils Esty, J., Ethanol, 332, 474 Ethylenediaminetetraacetic acid, 321 Ethyl formate, 302 D values, 316 Ethylene oxide, 302, 331 Ethyl-N-dodecanoyl-L-arginine HCl, 333 Ethyl vanillin See vanillin Eucestoda, 690 Eucoccidiida, 680 Eugenol, 53, 324 Eupenicillium spp., 27, 30 Eurotiales, 27 Eurotium spp., 27–28, 30, 66 E herbariorum, 28 E repens, 46 aw minimum, 46 Eurypsychrotroph, defined, 396 Evanescent wave biosensor, 271 Evaporated milk, 157 Exiguobacterium spp., 747–748 Extract-release volume, 85–86 Index Extrinsic parameters of growth, 54–57 carbon dioxide, 56 hurdle concept, 341 lactic antagonism, 56–57 microbial interference, 56–57 ozone, 56 relative humidity, 56 storage temperature, 54–55 F Fabospora See Kluyveromyces Facklamia spp., 748 Factor increasing monocytopoiesis, 610 Facultative anaerobe, defined, 51 Fasciola spp., 690 F hepatica, 691 Fascioliasis, 691 Fasciolidae, 691 Fasciolopsiasis, 691–692 Fasciolopsis spp., 691–692 F buski, 691–692 Faseikh, 582 Fast freezing See quick freezing Fastier, L A., Fecal coliforms, defined, 490 Fecal–oral transmission, 522 Fermentation, 149–155 defined, 149–150 acetic acid, 155–156 bottom, 150 cocao beans, 189 hetero-, 153 homo-, 153 malo-lactic, 184–185 propionic acid, 164 top, 150 Fermented foods (see individual products) Ferrets, 287–288 Fessik, 179 Fiber optic biosensors See biosensors Filifactor spp., 22, 424 Filobasidiella sp., 32 Filopodium, defined, 604 Fingerprinting methods, 263–269 AFLP, 265 Microarray, 268–269 Phage typing, 263–264 MEE, 265 REA, 266 RAPD, 266–269 PFGE, 267 RFLP, 267 ribotyping, 268 Fire blight, 138 FISH, 260 Fish (see also seafoods), pastes/sauces, 178–179 spoilage, 86–87 Fit, 317, 319 Flat sour spores, 425, 427, 474, 511 Flatworm diseases, clonorchiasis, 692–693 cysticercosis/taeniasis, 695–696 diphyllobothriasis, 693–695 fascioliasis, 691 fasciolopsiasis, 691–692 paragonimiasis, 692 Flavimonas spp., 750 Flavobacterium spp., 16–18, 23, 397, 749 F aurantiacum, 714 F proteus, 184 Biofilms, 528 meats and poultry, 65 seafoods, 110 Flavoring agents, 322–323 Flour, 203 Flow cytometry, 242, 256, 274–275 Fluorescent antibody, 242, 251–252 Fluorogenic substrates See also chromogenic, 248–250 Food, Drug and Cosmetic Act, FoodNet Surveillance, 520–521, 671–672 Food quality indicators, 473–475 Food safety objective, 506–507 Food sanitizers, 140, 312–320 acifified sodium chlorite, 312, 318 activated lactoferrin, 314 AgClor, 318 Allylisothionate, 319 Avgard, 317 Calcinated calcium, 317 cetylpyridinium chloride, 317 chlorine, 317–318 electrolyzed oxiding water, 312–314 illustrated, 313 Fit, 317–319 Hydrogen peroxide, 315–319 peracetic acid, 318 oxine, 318 ozone, 314–315, 687 quartenary ammonium compounds, 318 765 766 Modern Food Microbiology sodium chlorite, 317 sodium hypochlorite, 317–319 Tsunami, 317–318 Forster, Frankfurters See processed meats Fraturia spp., 750 Free water, defined, 402 Freeze drying, 444 Freezer burn, 401 Freezer temperature, defined, 396 Freezing/frozen foods, 396–397, 399–401 effect on organisms, 401–403 fast, 399, 444 food freezing points, 400 slow, 399, 444 preparation of foods, 396–397 refreezing, 403 salmonellae survival, 401 storage stability, 399–401 thawing, 399, 403–404 Fresh-cut produce, 138–139 Irradiation, 383 Frigoribacterium spp., 730 Fruits See also vegetables, chemical composition, 137 pH range, 42, 137 sanitizers, 318 spoilage, 137–138 Fujino, T., Fumitremorgin, 30 Fumonisins, 29, 718–721 in corn/feeds, 719 pathology, 721 properties, 719–721 Fusarin C, 718 Furanone, 528 Fusarium spp., 28–29, 135 F anthophilum, 718 F dlamini, 718 F globosum, 718 F graminearum, 135, 722 F moniliforme, 324, 718–719 F nygamai, 718 F napiforme, 718 F oxysporum, 721 F proliferatum, 718 F roseum See Gibberella zeae F sacchari, 718 F sambucinum, 721 F subglutinans, 718 F thapsinum, 718 F tricinctum, 722 F verticillioides, 718 bacon, 108 meats, 66, 102 pickles, 182 single-cell protein, 207 F value, defined, 428 Fo , 337, 429 G Gaertner, Gambierdiscus toxicus, 740 Game meats, 67 Gamma radiation, 376 Gamma rays, defined, 372 Gari, 29, 149, 191 Gassiness, of cheese, 168–169 hams, 108 Gel diffusion methods, 242, 255 micro-Ouchterlony, 242 General method, GeneVision system, 259 Geobacillus spp., 416, 424, 430–432, 435–436, 747–748 G stearothermophilus, 7, 21, 467 D values, H2 O2 , 316 HPP effects, 457 Irradiation resistance, 380 Genomovar, defined, 536 Geotrichum spp., 17, 28–29, 474 G candidum, 29, 134–135, 167 aw growth minimum, 46 butter/cheese spoilage, 167 meat/poultry, 66, 102 Giardia spp., 679 G lamblia, 17, 525, 650, 680–682 effect of ozone, 56, 315 distribution, 680 incidence in food/foodborne cases, 681 qPCR detection, 260 Giardiasis, 8, 680–682 Gibberella zeae, 722 G fujikuroi, 718 Gimenez, D., Glass transition, 454–455 Gloeosporium spp., 30 G musarum, 135 G perennans, 135 Gluconoacetobacter spp., 260 Gluconobacter spp., 16, 155, 750 G oxydans, 183, 189 pH minimum, 43 Index Glucono-delta-lactone, 460 Glucose oxidase, 53, 333 Glucosinolates, 53 Glycine betaine, 47–48 Glycocalyx, 527 Goldner, S., Gompertz equation, 491 Gonyaulax acatenella, 739 G catenella, 739 G tamarensis, 739 Gordona spp., 747 Gout, 209 Gracilibacillus spp., 21, 424, 747 GRAS, defined, 56, 301–302 Gray (Gy), defined, 371 Greening of meats, 106–107 Grimwade, Group D streptococci See Enterococcus Group N streptococci See Lactococcus and Vagococcus spp Growth rate equation, 55 Guillain-Barre syndrome, 671 Gumming disease, 130 Gymnodinium breve See Karenia H Hafnia spp., 27–28, 23, 397 H alvei, 23, 306, 396, 535, 733 meats/poultry, 65, 102, 365 Halobacterium spp., 47, 397 Haloduric, defined, 320 Halomonas spp., 16, 749 Halophile, defined, 45, 320 aw minima, 46 Halzoun, 691 Hammer, B W., Hams, country cured, 178 spoilage, 104–105 Hanseniaspora spp., 27, 31, 33 Hansenula spp., 66, 110 H polymorpha, 207 H antigens, defined, 251 Hazard analysis critical control points (HACCP), 497–506 decision tree, 501 defined, 497 HACCP definitions, 498–499 limitations, 506 prerequisite programs, 498 principles, 499–501, 503 Hazen, E., Heat resistance of microorganisms, 416–423 age of organisms, 420–421 carbohydrates, 418 growth temperature, 421 inhibitors, 421 lipids, 416–417 number of organisms, 419–420 pH, 418–419 proteins, 419 time-temperature, 421–422 salts, 417–418 ultrasonics, 422 water, 416 Helcococcus spp., 22, 70, 748 Helicobacter spp., 524 H cinnaedi, 22 H fenneliae, 22 H pylori, 159, 524–525 Helminthosporium spp., 28, 30 Hemagglutination-inhibition, 242, 256 Hemolysin BL, 584 Hemolytic uremic syndrome, 535, 639–645 Hemorrhagic colitis, 8, 535, 639, 645–647 Estimated illnesses in USA, 520–521, 647 Hennican, 451 Hepatitis A, 727–730 PCR detection, 259 Hepatitis B and aflatoxins, 714 Heptylparabens, 301–303 Herbaspirillium spp., 25 Herring worm See Anisakis simplex Heterofermentation, 150–151, 153 Hexamitidae, 679 High hydrostatic pressures, 457–458 High pressure processing, 457 D values, (MPa), L monocytogenes, 459–463 S cerevisiae, 460, 462 Salmonella spp., 460 S Senftenberg, 460 S Typhimurium, 460–461 Z bailii, 460 efects on organisms, 459 Histamine, 117, 181, 474, 733 Histamine-associated poisoning See Scombroid poisoning Hoi-dong, 179 Holins, 339–340 Holomorph, defined, 27 Homofermentation, defined, 150–151 Hormodendron, in eggs, 198 Hot-boned meats, 75–76 767 768 Modern Food Microbiology Howard mold count method, 226 Human digestive system, 523 Hurdle concept, 341 Hydrodyne, 77 Hydrogenophaga spp., 16, 25, 130, 749 Hydrogen peroxide, 91, 315–317 Hydrogen swells, 437 Hydrophobic grid membrane, 222 Hymenobacter actinosclerus, 389, 749 Hypertonic, defined, 321 Hypha, defined, 27 Hyphomycetales, 27 Hyphomycetes, 27 Hypobaric storage, 351–352 I Ice, microbes in, 211 Ice nucleation assay, 242, 262–263 Ide, 693 Idli, 179–180, 188 Ileal loop assay See bioassay methods Immunomagnetic separation, 242, 255–256 Impedance methods, 242, 272–273 coliforms, 272 detection time, 272 E coli 0157:H7, 272 milk, 272 threshold cell number, 272 “Imperfect” fungi, 27–28 IMViC formula, 477 Indicators, of sanitary quality, bifidobacteria, 485 coliforms, 476–481 coliphages/enteroviruses, 487–489 enterococci, 481–485 product quality, 473–475 Indirect antimicrobials, 321–326 Indoxyl-β-D-glucuronide (IBDG), 249 Infant botulism, 539 Injured cells See Metabolic injury Integrins, defined, 536 Interleukins See cytokines Intermediate host, defined, 679 Intermediate moisture foods, 447–453 defined, 447–448 dog food formula, 453 glass transition, 454–455 hennican, 453 Pemmican, 453 preparation, 448–452 traditional foods, 448 Internalin, 533, 604 Intimin, defined, 535–536 Intrinsic parameters, 39–54 antimicrobial constituents, 53 aw , 45–49 biological structure, 54 Eh effects, 50–51 lactoperoxidase system, 53–54 nutrients, 52–53 oxidation reduction potential, 49–52 pH, 39–43 pH effects, 43–45 Iodine, D values, 316 Irradiation of foods, 6, 8, 373–387 Codex Alimentarius, 385 insect disinfestation, 382 legal status, 384–385 nature of resistance, 387–391 principles of cell destruction, 373–375 processing of foods, 375 seed sprouts, 383 radappertization, 377–380 radicidation, 377, 382–383 radurization, 377, 383–384 sprout inhibition, 382 storage stability, 387 World Health Organization, 385 ISO-GRID, 222 Isothiocyanate, 320 Issatchenkia spp., 17, 32–33, 187 I orientalis, 33 See also Candida krusei Ivanolysin O, defined, 603 Izushi, 581 J Janibacter spp., 16, 747–748 Janthinobacterium spp., 397, 747–749 J agaricidamnosum, 130 Japanese soy sauce, 179 Jerky, 104 pathogens, 104 Johne’s disease, 160 Jonesia spp 747 K Kaffir beer, 187 Kanagawa reaction, 295, 659–660 ... botulism, 539 Injured cells See Metabolic injury Integrins, defined, 536 Interleukins See cytokines Intermediate host, defined, 679 Intermediate moisture foods, 447–453 defined, 447–448 dog food formula,... Histamine-associated poisoning See Scombroid poisoning Hoi-dong, 179 Holins, 339–340 Holomorph, defined, 27 Homofermentation, defined, 150–151 Hormodendron, in eggs, 198 Hot-boned meats, 75–76 767 768 Modern Food. .. Cosmetic Act, FoodNet Surveillance, 520–521, 671–672 Food quality indicators, 473–475 Food safety objective, 506–507 Food sanitizers, 140, 312–320 acifi? ?ed sodium chlorite, 312, 318 activated lactoferrin,