784 Modern Food Microbiology food handler carriage, 506 freeze drying survival, 446 gastroenteritis See staphylococcal growth, 548 hams, 108 HPP effects, 461–463 intermediate moisture foods, 448, 452 jerky, 104 livers, 87–88 meats, 65–67, 75, 102 metabolic injury repair, 230–231 microbial interference, 560 microcalorimetric detection, 274 multiplex PCR, 259 nitrosamines, 309 pH growth minimum, 40, 43, 549 poultry, 65 processed meats, 104, 109 quorum sensing, 527 radiation D value, 381 radioimmunoassay detection, 242, 253 radiometric detection, 248 salads, 199–200 seafoods, 111–113 sorbates, 304–305 soy-extended meats, 73 spices, 200, 205 thermostable nuclease, 241, 244 vegetables, 126, 144 yogurt, 166 S caprae, 546–547 S capitis, 547 S carnosus, 177 S chromogens, 546 S cohnii, 108, 546 S condimenti, 547 S delphini, 546 S epidermidis, 206, 244, 527, 542, 548, 560 S equorum, 108, 335–336 listeriae inhibition, 336 S fleurettii, 547 S haemolyticus, 546–547, 557 S hominis, 547 S hyicus, 546–547 S intermedius, 545–546 S kloosi, 547 S lentus, 546–547 S piscifermentans 547 S saprophyticus, 108, 546–547 S schleiferi subsp coagulans, 546–547 S schleiferi subsp schleiferi, 546–547 S sciuri, 108, 546, 748 S simulans, 546–547 S vitulus, 748 S warneri, 546 S xylosus, 108, 546–547 antagonism, 560–561 distribution, 547 enterotoxins See enterotoxins Starter culture, defined, 163–164 Stem-end rot, 135 Stemphyltoxin III, 715 Stenopsychrotroph, defined, 396 Stenotrophomonas spp., 16, 26, 749–750 S maltophila, 26 S rhizophila, 26 Sterigmatocystin, 710, 718 Sterilization, defined, 416 Stick knife, 63 Sticky film surface method, 228–229 Stomacher, 219 Stomatococcus spp., 24, 747 Streptobacillus spp., 750 Streptobacterium spp., 153 Streptococcus spp., 23, 150, 153 S agalactiae, 157 S bovis, 153, 481 S cremoris See Lactococcus S diacetilactis See Lactococcus lactis S dysgalactiae, 157 S equinus, 481 S garvieae See Lactococcus S iniae, 737 S lactis See Lactococcus S parauberis, 593 S plantarum See Lactococcus S raffinolactis See Lactococcus S salivarius, subsp salivarius, 153 subsp thermophilus, 150, 153, 158, 161, 167–168, 335, 340 S sanguis, 154 S uberis, 157 phylogeny, 593 Streptolysin O, 603 Streptomyces spp., 15, 130, 747 S griseus, 431 S natalensis, 328 Strong, D H., Subtilin, 304, 330 Suckling mouse assay, 288 Sudden oak tree death, 135 Index Sufu, 187 Sugars, 204–205, 320–321 criteria, 511 spoilage, 204 Sulfide spoilage, of canned foods, 435, 511 Sulfolobus spp., 44 Sulfur dioxide/sulfites, 302, 305–306, 331 aflatoxins, 306, 714 dried foods, 447 grapes, 331 patulin, 717 “Summer sausage”, 175 Sun drying, 443 Suncus murinus, 287, 585 Superantigen, defined, 558 Superoxide dismutase, 403 Surface examinations, 226–229 agar syringe, 228 ATP assay, 227 RODAC plate, 227–228 spray gun, 229 sticky film, 228–229 swab methods, 227 ultrasonic device, 229 Surface plasmon resonance, 271 Surface plating, 218 Sushi, 695, 703–704 Suttonella spp., 749 Swab/agar slant method, 229 Swab-rinse methods, 227 Sweet acidophilus milk, 163 Synaptobrevins, 580 Syntrophosphora spp., 424 T Tachyzoites, 683 Taenia spp., 691 T saginata, 694–696 radiation sensitivity, 384 T solium, 695–696 radiation sensitivity, 384 destruction, 696 Taeniarhynchus saginatus See Taenia saginata Taeniasis, 695–696 Taeniidae, 691 Taette, 167 Takadiastase, 150 Talaromyces spp., 30 T flavus, 30 D values, 423 T macrosporus, 462 Talmadge-Aiken act, Tao-si, 187 Tape worms, 525 TaqMan assay, 666 Tarhana, 167 Taylor, W., Taxonomic methods, 14–15 T cell response See cytokines Teekwass, 188 Teleomorph, defined, 27, 31 Telluria spp., 16, 25, 80, 749 T chitinolyticus, 749 Tempeh, 30, 181, 190 Temperature coefficient, 395 TEMPOR , 224 Tequila, 187–188 Terracoccus spp., 747–748 Terasaki plate, 254 Terrein, 30 Terribacter spp., 748 Teschoviruses, 489 Tetracyclines, 6, 329–330 Tetragenococcus spp., 25, 150, 153 T halophilus, 25, 153, 179 T muriatic,153, 179 Tetrazolium reduction, on poultry, Thamnidium spp., 27, 30, 66, 102 T elegans, 30, 398 Thawing of foods, 399, 403–404 Thermal death point, E coli, 417 Thermal death time, defined, 424–425 C botulinum, 421–422 death time curve, 425 Thermoactinomycetes spp., 424 Thermoanaerobacterium spp., 424, 430 T thermosaccharolyticum, 435–436 Thermobacterium spp., 153 Thermoduric, defined, 415 Thermolysin, 664 Thermophiles, 7, 54, 415 cell lipids, 433–434 cell membranes, 434 enzymes, 430–432 flagella, 432 genetics, 435 nutrient requirements, 432–433 oxygen tension, 433 ribosomes, 432 temperature effects, 434 785 786 Modern Food Microbiology Thermophilic anaerobe spoilage, of canned foods, 436 criteria for spores, 511 Thermostable direct hemolysin (TDH), 537, 659–660 bioassays, 660 related hemolysin, 664 thermal D values, 659 Thermostable nuclease, 241, 244–246, 552 enterococci, 244 minimum detectable, 244 numbers of cells, 245 thermal D value, 244, 554 Thermoultrasonication See manothermosonication Thermus spp., 388 Thiabendazole, 331 Thielaviopsis spp., 134 T paradoxa, 135 Thiol-activated toxins, aerolysin, 734 cereolysin, 583–584 ivanolysin O, 603 listeriolysin O, 610 perfringolysin O, 603 pneumolysin O, 603 streptolysin O, 603 Thompson, S., Thumba, 188 Thymol, 53 Tibi, 188 Tir, defined, 536 Titratable acidity, 165 defined, 164 Tofu, 199 Top fermentation, 150, 183 “Torula” spp., “T cremoris.” See Candida kefyr “T globosa”, 436 “T glutinis”, 180 “T kefyr.” See Candida “T lactis-condensi”, 436 “T stellata”, 436 butter, 167 eggs, 198 pink sauerkraut, 180 sugars, 204 Torulaspora spp., 17, 31, 34 T delbrueckii, 34 D value, 426 T hansenii See Debaryomyces Torulopsis spp., 17, 66 T candida, 323 See also Candida famata T holmii, See Candida T stellata See Candida T versitilis, 461 Total volatile bases, 118, 474–475 Tourne disease, 184 Toxic shock syndrome toxins, 546, 557 Toxocara spp., 697 Toxoflavin, 191 Toxoplasma spp., 520, 680 T gondii, 17, 19, 525, 532, 683–686 sites of pathogenesis, 525 cats, 683 control, 686 Toxoplasmosis, 683–686 Transmissible spongiform encephalopathies, 737, 739 Travelers’ diarrhea, 650, 663 Trematoda, 690 Trichinella spp., 697 T nativa, 698 T pseudospiralis, 698 T spiralis, 8, 77, 697–702 drying survival, 446 fermented sausage, 176 freezing destruction, 403, 700–701 microwave cooking, 701–702 site of pathogenesis, 525 thermal destruction, 700 Trichinellida, 697 Trichinosis, 697–702 control/prevention, 700–702 from fermented sausage, 176 prevalence, 697–699 Trichoderma spp., T pseudokoningii, 722 T viride, 207–208 Trichosporon spp., 17, 32, 34, 66, 102 T cutaneum, 207 T pullulans, 34 aw minimum, 46, 445 seafoods, 110 Trichothecenes, 29 Trichothecium spp., 17, 28, 30 T roseum, 30 Trimethylamine, 117, 474–475 Trimethylamine-N-oxide, 116–117 Trogotrematidae, 690 Trophozoites, 680–683 Tsunami™, 317–318 T-2 toxin, 255 Turbatrix aceti, 696 Turbidity of beers, 183 Index Turkey meat products, 89 Twelve-D concept, 379 defined, 429 Tylosin, 304, 330 Tyndall, J., Typhoid fever, milkborne, 159, 619–620 carrier, 159 Tyramine, 84, 118, 181 U Ultra-high temperature processing, 24 Ultrasonic surface method, 229 Ultraviolet light, 372 Underwood, W., Ureibacillus spp., 424 Ustilago maydia, 135 V Vacuum packaging See modified atmosphere preservation Vagococcus spp., 17, 26, 150, 153, 397, 593 V fluvialis, 153 V salmoninarum, 153, 398 poultry, 65 Vancomycin-resistant enterococci, 169 Van Ermengem, E., 7–8, 573 Vanillin, 321, 323 Vapor pressure, ice and water, 400 Variovorax spp., 16, 749 Vegetables, 125–137 composition, 128–129 bacterial spoilage, 128–133 enterococci, 490 fungal spoilage, 134–136 Alternaria rot, 135 anthracnose, 134–135 banana crown rot, 134 black rot, 135–136 blue mold rot, 134–135 brown rot, 135 Cladosporium rot, 135 crown rot, 135 diplodia stain, 136 downey mildew,135 dry rot, 135 gray mold rot, 139 green mold rot, 135 lenticel rot, 135 neck rot, 134 pink mold rot, 135 Phytophthora rot, 134 potato blight, 135 Rhizopus soft rot, 134 rice blast, 135 slimy brown rot, 135 “smut”, 135 soft rot, 128 sour rot, 134 stem-end rot, 130, 135 watery soft rot, 135 hepatitis A outbreak, 730 listeriae in, 200 MAP, 360 microorganisms in, 126–127, 129 pH range, 42 spoilage, 129–131 Veillonella spp., 750 Vero cells, 273, 583 Verotoxin See E coli toxins Verocytotoxin See E coli toxins Verruculogen, 30 Versicolorin A, 710 Versiconal hemiacetal acetate, 710 Verticillium theobromae, 135 Viable but nonculturable cells, 233–234 RAPD amplification, 267 Vibrio spp., 16–17, 19, 26, 102, 110, 397–398, 657–664, 749 V alginolyticus, 657–658, 663–664, 733 V cholerae, 144, 524, 657–658, 660, 664 AFLP analysis, 265 bioassays, 286, 288, 291, 293 cholera toxin, 649–650 chromosomes, 538 correlation with coliforms, 481 distribution, 662 enterotoxin, 663 gastroenteritis, 661 HPP sensitivity, 461 non-O1 strains, 539, 661–662 pH growth range, 40 serovar 0139, 661 PFGE profile, 267 suckling mouse assay, toxin bioassay, 287, 293 viable but nonculturable, 233 virulence mechanisms, 525, 537 V fischeri, 234, 261, 524 V fluvialis, 664 V furnissii, 664 787 788 Modern Food Microbiology V harveyi, 234, 261, 526 V hollisae, 461, 660, 664 TDH-related hemolysin, 664 V marinus, 439 V mimicus, 461, 660 bioassay, 293 V parahaemolyticus, 7–8, 324, 481, 671 alarm level, 114 aw growth minimum, 46, 658–659 BHA inhibition, 322 bioassays, 286, 291–294 D value (thermal), 659 gastroenteritis See vibriosis growth, 398, 657–659 heat stressed, 232 HHP destruction, 461–462 ileal loop response, 286–287 irradiation, 383 Kanagawa reaction, 659 pH growth range, 40, 657–658 sorbate effects, 304 seafoods, 111, 114 toxin See thermostable direct hemolysin viable but nonculturable, 233 virulence mechanisms, 525, 537, 659–660 V vulnificus, 408, 657–658, 660, 663–664 bacteriophages, 341, 664 bioassay, 286 HHP sensitivity, 461 PCR detection, 261 phages, 488, 531 seafoods, 114 sigma factors, 529 viable but nonculturable, 233 Vibriosis (V parahaemolyticus), 657–661 prevention, 671–672 USA estimated cases, 521 Vinegar eels, 696 Virgibacillus spp., 21, 424 Virulence, defined, 536 Viruses, 727–731 adeno-, 381 African swine fever, 728 astro-, 111, 144, 525 calici-, 730 chlorine effects, 730 coliphages, 487–489 coxsackie, 114, 379–381, 728 cytomegalo-, 461 ECHO, 114, 379, 381, 728–729 enteric, 728–729 foot-and-mouth, 729 fresh produce, 144, 730 Hawaii, 731 noro-, 111, 114, 144, 730–731 cruise ship outbreaks, 730 hepatitis A, 144, 379, 381, 488, 575, 727, 729–730 hog cholera, 728–729 HPP effects, 461–462 Norwalk, 427, 730 hepatitis B, 114, 525 herpes, 381, 461 chlorine resistance, 730 polio, 488, 727–729 rota-, 111, 114, 462, 525, 731, 729–730 radiation D values, 374, 379–381 sindbis, 461 small, round structured See noro- U.S foodborne cases, 520–521, 729 Voges-Proskauer test, 477 Vogesella spp., 16, 749 Volatile fatty acids, 474 Volatile reducing substances, 118 W Wagatsuma’s agar, 659 Wallemia spp., 17, 31 W sebi, 31 Water, bottled, 210–211 Water activity See aw Wautersia spp., 16, 25 Weissella spp., 17, 19, 24, 26–27, 65, 102, 110, 150, 152–153 W cibaria, 152, 179 W confusa, 27, 152 W halotolerans, 27, 152 W hellenica, 27, 152 W kandleri, 27, 152 W kimchii, 152 W koreensis, 153 W minor, 27, 153 W paramesenteroides, 27, 153 W thailandensis, 153 W viridescens, 27, 118, 153, 398 greening of wieners, 104–105, 107, 109 seafoods, 110 Wertheimer, J., Whaleworm See Anisakis simplex Whey, defined, 156 Whirl-Pak bags, 353 “Whiskers” of beef, 30, 79 ... 434 785 786 Modern Food Microbiology Thermophilic anaerobe spoilage, of canned foods, 436 criteria for spores, 511 Thermostable direct hemolysin (TDH), 537, 659–660 bioassays, 660 related hemolysin,... 511 spoilage, 204 Sulfide spoilage, of canned foods, 435, 511 Sulfolobus spp., 44 Sulfur dioxide/sulfites, 302, 305–306, 331 aflatoxins, 306, 714 dried foods, 447 grapes, 331 patulin, 717 “Summer... 234, 261, 524 V fluvialis, 664 V furnissii, 664 787 788 Modern Food Microbiology V harveyi, 234, 261, 526 V hollisae, 461, 660, 664 TDH-related hemolysin, 664 V marinus, 439 V mimicus, 461, 660