Appendix
Grouping of Gram-Positive andGram-Negative Bacterial Genera
Grouping of the genera of Gram-positive and Gram-negative bacteria is based on four phenotypiccharacters: Gram reaction (GP = positive; GN = negative), oxidase (+ or −), catalase (+ or −), andabsence (n) or presence (p) of colony pigmentation. Groupings for most aerobic foodborne bacteriacan 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
GP 1: Gr + Ox + Cat + n GP 2: Gr + Ox + Cat + p
Alicyclobacillus ArthrobacterAneurinibacillus Bacillus (some)Arthrobacter BrachybacteriumBacillus (some) BrevibacillusBrachybacterium Brevibacterium (some)Brevibacillus CorynebacteriumBrochothrix DeinococcusCorynebacterium (some) DermacoccusDermacoccus ExiguobacteriumGeobacillus HalobacillusGracilibacillus JanibacterJanibacter KocuriaMacrococcus LuteococcusMicrococcus MacrococcusNesterenkonia MicrococcusPaenibacillus NesterenkoniaPropioniflex SalinococusSalibacillus Streptomyces (most)SporosarcinaStaphylococcus lentus,
747
748 Modern Food Microbiology
sciuri, vitulusStomatococcusStreptomyces (some)Terracoccus
GP 5: Gr + Ox − Cat + n GP 6: Gr + Ox − Cat + p
Anaerobacter Bacillus (some)Bacillus (most) BrachybacteriumBrevibacterium (most) Brevibacterium linensBrachybacterium CaseobacterCaseobacter ClavibacterClavibacter Corynebacterium (some)Corynebacterium (some) DemetriaDemetria ExiguobacteriumErysipelothrix GordonaGeobacillus (some) JanibacterJanibacter KineococcusJonesia KocuriaKocuria KytococcusKurthia MicrobacteriumKytococcus PlanococcusLeucobacter PropionibacteriumListeria RathayibacterPaenibacillus (some) SanguibacterPropionibacterium Staphylococcus aureusStaphylococcusTerribacterTerracoccus
GP 7: Gr + Ox − Cat − n GP 8: Gr + Ox − Cat − p
Amphibacillus Clostridium (some)Bifidobacterium Lactobacillus (some)ClostridiumErysipelothrixFacklamiaHelcococcusLactic acid bacteriaa
SporolactobacillusS. aureus subsp. anaerobius
Gram-Negative Groups
GN 1: Gr − Ox + Cat + n GN 2: Gr − Ox + Cat + p
Achromobacter AcidomonasAcidovorax AcidovoraxAeromonas AlteromonasAgrobacterium Aminobacter
Grouping of Gram-Positive and Gram-Negative Bacterial Genera 749
Alcaligenes AzomonasAlteromonas AzotobacterAmaricoccus BrevundimonasAminobacter Campylobacter (at least 2 spp.)Arcobacter ChryseobacteriumAzomonas ChromobacterimAzotobacter ChryseomonasBergeyella Burkholderia cepaciaBrevundimonas DuganellaBurkholderia EmpedobacterCampylobacter FlavobacteriumCarnimonas HydrogenophagaComamonas Hymenobacter actinosclerusDelftia JanthinobacteriumDevosia KingellaEnhydrobacter MethylobacteriumHalomonas MyroidesMeniscus Pandoraea (some)Moraxella ParacoccusOchrobacter PedobacterOligella PersicobacterPandoraea PseudoalteromonasParacoccus PseudoaminobacterPedobacter RhizomonasPhotobacterium SphingobacteriumPlesiomona SphingomonasPseudoalteromonas StenotrophomonasPseudomonas Telluria chitinolyticaPsychrobacter VariovoraxRalstonia VogesellaRhizomonas XanthobacterShewanellaSphingomonasStenotrophomonasTelluriaVibrioXanthobacter
GN 3: Gr − Ox + Cat − n GN 4: Gr − Ox + Cat − p
Campylobacter concisus CytophagaCardiobacterium HydrogenophagaEikenella PersicobacterKingella WolinellaSuttonella
GN 5: Gr − Ox − Cat + n GN 6: Gr − Ox − Cat + p
Acetobacter Acinetobacter radioresistensAcidomonas AsaiaAcinetobacter AzoarcusAsaia Chemohalobacter
750 Modern Food Microbiology
Burkholderia cepacia, CitrobacterB. cocovenenans Deinobacter grandisCampylobacter (some) ErwiniaEnterobacteriaceaeb FlavimonasGluconobacter FraturiaMoraxella bovis, ovis PandoraeaPandoraea PantoeaPseudomonas (a few) PectobacteriumRaoultella PedobacterSaccharobacter SerratiaStenotrophomonas (some) XanthomonasXylella XylophilusXanthomonasZymobacterZymomonas
GN 7: Gr − Ox − Cat − n GN 8: Gr − Ox − Cat − p
Acidaminococcus Prevotella nigrescensBacteroidesMegaspheraPectinatusStreptobacillusVeillonella
aAll of the lactic acid genera listed in Chapter 7.bIncludes Enterobacter, Escherichia, Salmonella, Shigella, and the other enteric bac-teria.
Index
A
Accelerated electrons, 376–377Acetic acid, 326–327Acetic acid bacteria, 155–156Acetobacter spp., 16, 40, 151, 155
A. aceti, 189A. xylinum, 183beer spoilage, 183cider spoilage, 185, 474fermentation pathway, 151pH growth range, 40SO2 inhibition, 306wine spoilage, 184
Acetobacterium spp., 397A. bakii, 16, 40, 155, 398
Acetoin pathway, 154Acetomonas. See GluconobacterAchromobacter spp., 748
A. anaerobium. See Zymonas anaerobia.Acidaminococcus spp., 750Acidified sodium chlorite, 312, 318Acidomonas spp., 155, 748–749Acidophilus milk, 166
“sweet”, 163Acid tolerance response, 530–532. See also sigma
factors.starvation induced, 531
Acidovorax spp., 16, 25, 748A. valerianellae, 130
Acid-soluble proteins, 423Acinetobacter spp., 16–18, 21, 46, 749
A. calcoaceticus, 208radiation D value, 380
A. radioresistens, 389, 749
aw minimum, 46bacon/ham, 108enteral foods, 206eggs, 198liver spoilage, 77, 87meats, 65, 102poultry, 65, 90radiation resistance, 388seafoods, 110
Acremonium breve, 722ACSSUT profile, 620Acylhomoserine lactone, 526–527Activated lactoferrin, 314Adenosine triphosphate mehods, 242, 247Aerobic plate count. See standard plate count.Aerococcus spp., 150, 593Aerolysin, 734Aeromonas spp., 16–18, 21, 397, 734–735,
748A. caviae, 111, 201, 538, 734A. eucrenophila, 734A. hydrophila, 111, 396, 650, 732–735
bioassay, 293, 734CO2 storage, 363minimum growth temperature, 398pH growth range, 43radiation D value, 380ready-to-eat foods, 201
A. schubertii, 734A. sobria, 111, 201, 734A. veronii, 734AFLP, 265bioassay methods, 286eggs, 198fish, 110–111
751
752 Modern Food Microbiology
meats, 65, 102ready-to-eat foods, 201
Alfalfa sprouts. See seed sprouts.Aflatoxins, 78, 709–715
degradation, 714effect of SO2, 306ELISA detection, 254F. aurantiacum effects, 714hepatitis B virus, 714LD50, 713legal limits, 712milk, 159potency in humans, animals, 714production, 710–712structures, 710toxicity, 713–714
Agar drop method, 223Agar overlay method, 228Agar syringe/agar “sausage” methods, 228Agaricus spp., 207
A. bisporus, 582AgClor, 318Aggregate-hemagglutination, 242Agrobacterium spp., 748
A. tumefaciens, 131, 536Air and dust, organisms in, 30L-alanine-p-nitroanilide, 249–250Alarm water content, 446Alcaligenes spp., 16–18, 21, 397, 749
A. faecalis, 40–41A. eutrophus (see also Wautersia), 208A. viscolactis, 161bacon, 108cottage cheese, 167eggs, 198fish, 110livers, 65, 87meats, 65, 102
Ale. See beers.Aleuriospores, 445Alicyclobacillus spp., 21, 40, 416, 424, 430, 436,
747A. acidocaldarius, 43
pH range, 43A. acidoterrestris, 422D value, thermal, 423HHP effects, 462
Allicin, 53Allyl isothiocyanate, 53, 319, 335Alternaria spp., 17, 28
A. alternata, 715A. citri, 135, 715
aw minimum, 46, 445A. solani, 715A. tenuis, 135A. tenuissima, 715bacon, 108butter spoilage, 167fruit spoilage, 135meats, 66, 102pickle spoilage, 182
Alternariol, 715Alternariol monomethyl ether, 715Alternate sigma factor. See sigma factorsAlteromonas spp., 16, 18, 26, 28, 397, 748–749
A. colwelliana. See ShewanellaA. putrefaciens. See Shewanella
Altertoxin-I, 715Amaricoccus spp., 749Amebiasis/amebic dysentery, 682–683Ames assay, 715Aminobacter spp., 25, 748–749Amnesic shellfish poisoning, 740–741Amoebida, 680Amphibacillus spp., 424, 748Amplified fragment length polymorphism, 265AmpliSensor, 258Anaerobacter spp., 424, 747
A. polyendosporus, 423Anamorph, defined, 27Aneurinibacillus spp., 21, 424, 747Animal feeds, 20, 621Animal hides, 20Anisakiasis, 7, 702–704
prevalence, 703–704prevention, 704
Anisakinae, 697Anisakis spp., 697
A. simplex, 463, 702–704Antagonism. See microbial interferenceAnthracnose, 29, 133–135Anthrax, 158, 519Antibiotics, 327–330
monensin, 328natamycin, 328subtilin, 330tetracyclines, 329–330tylosin, 330structures, 329
Antibotulinal hurdles, 341Antioxidants, 321–322Anton test, 290Aphasmidia, 697Apicomplexa, 680
Index 753
Apoptosis, defined, 534, 536Appert, N., 4–5Apple cider. See cider.Apple juice, 144, 712Arcobacter spp., 17–18, 21, 25, 669, 749
A. butleri, 21, 69–70radiation D values, 380
A. cryaerophilus, 70A. nitrofigilis, 23A. skirrowii, 70meats, 69–70poultry, 65
Arizona spp., 252A. hinshawii, 476
Armillaria spp., 331Arrhenius equation, 55Arrhenius model, 491Arthrobacter spp., 747Arthrospores, defined, 27, 31Asaia spp., 156, 211, 749
A. siamensis, 43Ascaridida, 697Ascaris spp., 697Ascomycete state, defined, 27Ascomycota, 27Ascomycotina, 31Ascorbate/isoascorbate, 466–467Ascospores, 466Aseptic packaging, 331Aspergillus spp., 17, 28, 30
A. alliaceus, 716A. bombycis, 710A. carbonarius, 716A. clavatus, 716A. conicus, 46A. echinulatus, 46, 445A. fischerianus, 30A. flavus, 7, 709–712
radiation D value, 381–382A. glaucus. See also Eurotium, 28, 46, 189,
445aw minimum, 445, 453–454
A. gracilis, 576A. mellus, 716A. nidulans, 28, 718A. niger, 28, 135, 189, 323, 453–454, 716
chemical D values, 316radiation D values, 381thermal D values, 426
A. nominus, 710A. ochraceus, 189, 716–717A. ochraceoroseus, 710
A. oryzae, 28, 159, 186–187, 190koji, 186takadiastase, 150
A. ostianus, 716A. parasiticus, 324, 710–712A. pseudotamartii, 710A. repens, 436A. restrictus, 28A. rugulosus, 718A. soyae, 28, 187, 190A. terreus, 716A. versicolor, 189, 710bacon, 108butter, 167ham, 102, 108–109meats/poultry, 66, 102pickles, 182seafoods, 110
Attachment-effacement, defined, 535–536C. freundii, 535E. coli, 535, 648H. alvei, 535
ATP methods. See adenosine triphosphateAureobasidium spp., 28, 66, 110
A. pullulans, 28Autosterilization, 430Averantin, 710Averufanin, 710Averufin, 710Avidin, 198aw, defined, 45
dried foods, 445intermediate moisture foods, 448–452Maillard browning, 447mayonnaise, 202Raoult’s law, 448relative humidity, 45relative to NaCl content, 46xerophylic molds, 46Z. rouxii, 46
Azoarcus spp., 749Azomonas spp., 749Azotobacter spp., 749
B
Bacillus spp., 15, 17–18, 21, 397–398, 416, 424, 593,747–748
B. amyloliquefaciens, 584B. anthracis, 462, 584B. badius, 160B. betanigrificans, 435
754 Modern Food Microbiology
B. carotarum, 583B. circulans. See Paenibacillus.B. clausii, 161B. coagulans, 7, 435–436, 578, 584
chemical D values, 316thermal D values, 425HPP effects, 462
B. cereus, 7, 48, 157, 160–161, 578, 583aw minimum, 43BHA inhibition, 322bioassay, 286–287, 293chitosans, 332D values, thermal, 417gastroenteritis, 583–585
diarrheal, 584–595emetic, 585
PEF effects, 466phage typeability, 264pH growth range, 40polyphosphate effects, 324–325radiation D values, 379–380site of pathogenesis, 525
B. inconstans, 408B. larvae. See PaenibacillusB. lentus, 583–584B. licheniformis, 160, 204, 467, 578,
584B. macerans. See Paenibacillus.B. megaterium, 332, 417, 584B. mesentericus. See B. subtilisB. mycoides, 583–584B. nigrificans, 182B. pasteurii, 583B. polymyxa. See PaenibacillusB. psychrodurans, 398B. psychrotolerans, 398B. pseudomycoides, 584B. pumilus, 161, 204, 380, 583B. sporothermodurans, 160
ribotyping, 268B. stearothermophilus. See Geobacillus.B. subtilis, 48, 320, 330, 467, 528, 584
aw minimum, 46chemical D values, 316ropy bread dough, 204HPP effects, 462sigma factors, 529thermal stability, 431, 435
B. thermoacidurans, 437B. thermoproteolyticus, 431B. thuringiensis, 264, 583–584
B. vulgatus, 202B. weihenstephanensis, 161, 398, 584bread dough quality, 204, 474ham sours, 108meats, 65, 102milk, 160–161seafoods, 110
Bacon, 103–105Canadian, 103spoilage, 104–105Wiltshire, 103–104, 108Wisconsin process, 309
Bacterial interference. See microbial interference.Bacterial soft rot, 128Bacteriocins, 336–339
Klaenhammer classification, 337Bacteriodes spp., 16, 750
B. fragilis, 52, 488, 736Bacteriophages, 340–341
activity against pathogens, 340–341animal feces, 490Bacteroides fragilis, 488Campylobacter spp., 341E. coli, 487–489lux phages, 242, 261–262meat spoilage intervention, 340–341PEF sensitivity, 466salmonellae, 340S. aureus, 552V. vulnificus, 341
Bacterium-coli commune. See E. coli.Bagoong, 179Baker’s yeast, 33
intracellular pH, 44Ball, C. O., 6Barker, B. T. P., 5Barrier technology. See hurdle concept.Basidomycetes, 33Basipetospora spp., 31BAX for screening, 258Becquerel, defined, 371Beef. See meats.Beers and ale, 3, 182–184
chemical composition, 182–183pasteurization, 183pH range, 183spoilage, 183–184
Belachan, 179Belehradek model, 491Benjamin, H., 5Benomyl, 330–331
Index 755
Benzoic acid/benzoates, 301–303effect on spores, 304intermediate moisture foods, 450–451mode of action, 303
Bergeyella spp., 749Beta rays, defined, 372Betabacterium spp., 153
B. vermiforme, 188BIAcore, 271Bier, L., 7Bifidobacterium spp., 15, 485–486, 748
B. adolescentis, 486B. bifidum, 485
YATP, 155YG, 155
B. infantis, 202B. longum, 155, 161, 202, 486bifidus milk, 485compared to E. coli, 486distribution, 486growth, 485
Bigelow, W., 6Bile pigments, 106BIND test, 263Bioassay methods. See also cell culture methods.
Anton test, 290, 671diarrheal, 288–289ferrets, 287–288ileal loops, 286–287, 290, 534, 660, 667,
670, 734–735infant mouse, 286kitten emesis, 289monkey emesis, 289mouse lethality, 285–287nude mice, 605–606RITARD model, 291, 664Sereny test, 290, 667–668, 671skin tests, 289–290suckling mouse, 288, 667, 732, 734Suncus murinus, 287, 585
Biocontrol, defined, 333bacteriophages, 340–341lactic antagonism, 335–336microbial interference, 56–57, 334
Biofilms, defined, 82, 90, 527–529effect of sanitizers, 318role of quorum sensing, 529
Bioghurt, 167Biological coverings of foods, 54Biosensors, defined, 269
fiber optics, 271
illustrated, 270piezoelectric crystals, 269–271surface plasmon resonance, 271
BioSys instrument, 275Biota, defined, 64Biotype, defined, 536Biovar, defined, 536Biphenyl, 331Birdseye, C., 6Bisulfite. See sulfur dioxide.Black rot of peaches, 28Black spot of meats, 28–30, 79, 109Black water-soaked spot of lettuce, 130Bladchan, 179Blanching, 125, 375, 396–397, 443, 447Blights of fruits/vegetables, 130, 135Blown pack spoilage, 107Bologna. See processed meatsBondeau, 6Bone taint of beef, 80Bongkrek, 30, 191–192
bongkrekic acid, 191Borden, G., 5Botox, compared to tetanus toxin, 581Bottled water, 210–211
coliforms, 210E. coli, 210fruit-flavored, 211microbiota, 210
Bottom fermentation, defined, 150, 183Botrytis spp., 17, 28–29, 102, 331, 722
B. allii, 134B. cinerea, 29, 134–135
awminimum, 46pH growth minimum, 43
SO2 effects, 306“Botulinal cook”. See twelve D process.Botulinal toxins. See C. botulinum.Botulism, adult, 573–586
outbreaks/cases, 581–582infant, 582–583
Bourbon whiskey, 186Bouza beer, 187Bovine spongiform encephalopathy, 8,
737–738Brachybacterium spp., 168, 747Bradyzoites, 683, 686“Bread molds”, 30Breads, fermented, 179–180Breath hydrogen test, 162–163Breed count method, 226
756 Modern Food Microbiology
Bremia spp., 134Brenneria spp., 131
B. alni, 129B. nigrififluens, 129B. paradisiaca, 129B. quercina, 129B. rubrifaciens, 129B. salicis, 129
Brettanomyces spp., 32, 184B. intermedius, 32
Brevetoxin, 739Brevibacillus spp., 17–18, 21–22, 424, 747Brevibacterium spp., 15, 397, 747–748
B. linens, 747–748Brevundimonas spp., 16, 25, 80, 749Brewer’s yeast. See baker’s yeast.Brochothrix spp., 17–18, 22, 397, 747
B. campestris, 22B. thermosphacta, 22, 103, 107, 339, 407
growth pH on meats, 365meat spoilage, 86–87, 106, 363, 366minimum growth temperature, 398radiation sensitivity, 384
liver spoilage, 87meats, 65, 102compared to listeriae, 593MAP meats, 357
5-Bromo-4-chloro-3-indolyl-β-D glucopyranoside,249–250
4-Bromo-4-chloro-3-indolyl-β-D-glucuronide,249–250
5-Bromo-4-chloro-3-indoxyl-β-D-glucuronide,249–250
Brucellosis, 158, 519Buffer, defined, 42Bulgarian butermilk, 166Bundle forming pili, defined, 536Burg, S., 351Burkholderia spp., 16–18, 23, 397, 749
B. cepacia, 210, 529, 722, 749–750B. cocovenenans, 191–192, 750
Butter, composition, 164–166, 205garlic, 165pathogens, 165spoilage, 3, 166–167
Buttermilk, 164Butylated hydroxyanisole (BHA), 321–322Butylated hydroxytoluene (BHT), 321–322t-Butyhydroxyquinoline (TBHQ), 3221–322Byssochlamys spp., 17, 27, 29
B. fulva, 7, 29, 436, 716
B. nivea, 29, 716aw minimum, 46canned fruits, 436thermal D value, 29
canned fruit indicator, 474
C
Cacao bean fermentation, 189irradiation, 382
Caenorhabditis elegans, 334Cadaverine, 82, 84, 181Cake spoilage, 204Calcinated calcium, 317Calcium hypochlorite, 140Caliciviruses, 730Caloramater spp., 22, 424CAMP test, 592–593Campylobacter spp., 17–18, 22, 40, 259, 749–750
C. cinnaedi. See Helicobacter.C. coli, 70, 403, 650, 669–690C. concisus, 748C. curvus, 22C. cryaerophila. See Arcobacter.C. fenneliae. See Helicobacter.C. intestinalis, 669C. jejuni, 8, 650, 668–672
subsp. doylei, 668AFLP analysis, 265bioassay, 286, 293, 670–671chicken carriage, 669distribution, 669–670D value, thermal, 669enteritis syndrome, 671
number of cases, 520–521freezing properties, 669–670genome size, 669growth requirements, 669MAP beef, 362–363meats, 65, 69–71, 76milk, 159, 670phage control, 340–341poultry, 65, 88prevention, 671–672quorum sensing, 526radiation D value, 380, 384site of pathogenesis, 525toxins. See enterotoxins.viable but nonculturable, 233–234virulence properties, 670–671
C. lari, 70
Index 757
C. nitrofigilis. See Arcobacter.C. rectus, 22poultry, 65, 88
Campylobacteriosis, 7, 668–672prevalence, 520–521
Candida spp., 17, 31–32, 306C. albicans, 323C. famata, 32C. guilliermondii, 207C. holmii, 37, 179C. intermedia, 208C. kefyr, 32C. krusei, 33C. lipolytica, 32, 80, 208C. methanosorbosa, 207C. pseudotropicalis. See C. kefyrC. scottii, 46
aw minimum, 445C. stellata, 32C. tropicalis, 208C. utilis, 208, 404
awminimum, 46C. valida, 33
wine spoilage, 184C. zeylanoides, 80, 90
aw minimum, 46, 445meats, 66, 102poultry, 66seafoods, 110
Candies, 204–205Canned foods, 4–5
acid classification, 435–436chemical heat adjuncts, 337spoilage, 435–438spore limits, 511
Caprylic acid, 302Carbon dioxide, effect on microbes, 354–355
mode of action, 354–356sensitivity of microbes, 355spore germination effects, 356
Carcass sanitizing, 91–92Cardiobacterium spp., 749Carnimonas spp. 16, 102, 749
C. nigrificans, 107Carnitine, 47–48Carnobacterium spp., 17–18, 22, 150, 152
C. divergens, 152, 364C. gallinarium, 152C. mobile, 152, 364C. piscicola, 118, 152, 339, 364C. viridans, 107, 152
MAP meats, 364meats, fresh, 65phylogeny, 593
Carrier, defined, 159, 621Carvacrol, 53, 324Carvone, 321, 323Caseobacter spp., 65, 748Catfish. See seafoods.CDCP surveillance, 520–521Cedecea spp., 397Cell culture methods, 291–295
Caco-2 cells, 293–295, 663, 671Chinese hamster ovary, 294–295, 667, 670, 732,
734feline kidney cells, 314guinea pig intestine, 292, 294HCT-8, 664HeLa cells, 294, 639, 663–664, 667–668, 670Henle, 663–664Hep-2, 638, 663, 735human fetal intestinal, 292human ileal, 292human mucosal cells, 292immunofluorescence, 295INT407, 531, 639, 670Vero cells, 73, 639, 670, 732, 735Y-1 adrenal, 295, 667, 732, 734
Cell injury repair, 231–233Cellulomonas spp., 208
C. flavigena, 181Cephalosporium spp., 30, 190Ceratocystis spp., 134
C. fimbriata, 135C. paradoxa, 135
Cercariae, 691–692Cereals, 203Cereolysin, 583–584Cereulide, 287, 585Certified milk, 5, 512Cetylpyridinium Cl2, 317Cestoidea, 690Ceviche, 703–704Champagne. See wines.Cheeses, 168–169
cottage, 513disease outbreaks, 169Eh, 50–51M. avium subsp. paratuberculosis, 160spoilage, 168–169
Chemical preservatives,acetic acid/acetates, 326–327
758 Modern Food Microbiology
acidified sodium chlorite, 312antibiotics, 327–330antifungal agents, 330–331antioxidants, 321–322activated lactoferrin, 314bacteriocins, 336–339benzoic acid/benzoates, 301–303chitosans, 332chlorine, 317dehydroacetic acid, 332diacetate, 326diethyldicarbonate, 332dimethylpyrocarbonate, 333electrolized oxidized water, 312–313endolysins, 339–340ethanol, 332ethylene/propylene oxide, 331flavoring agents, 322–323hydrogen peroxide, 315–317lactic acid, 326–327lactoperoxidase system, 53–54NaCl, 320–321nithrates/nitrites, 306–312ozone, 314–315parabens, 303–303polyamino acids, 333propionates, 305sorbic acid/sorbate, 303–305spices, spice oils, 323–326sugars, 320–321sulfite/SO2, 305–306
Chemohalobacter spp., 748Chestnut tree blight, 135Chevallier-Appert, 5Chinese soy sauce, 179Chitosans, 332Chlorella pyrenoidosa, 207–208Chlorhexidine, 91Chlorine dioxide, 91, 317–318, 687Chlortetracycline, 329–330CHO cells, 293–295Choleglobin, 106Cholera pandemics, 661Chromobacterium spp., 16, 397Chromogenic substrates, 248–250Chronic wasting disease, 739Chryseobacterium spp., 23, 79, 114, 397, 749
C. joostei, 166butter, 166
Chryseomonas spp., 749Chryseosporium spp., 31Cider, 185–186
C. parvum destruction, 689diethyldicarbonate, 332disease outbreaks, 185–186patulin in, 712pH, 42
Ciccarelli, A., 8Ciguatera poisoning, 740Ciguatoxin, 740Cinnamic aldehyde, 53, 324Citrinin, 715Citrobacter spp., 18, 22, 397, 477, 750
C. freundii, 22, 69, 535, 732–733meats/poultry, 65, 69toxins. See enterotoxins.
Citrus canker, 131Cladosporium spp., 28–29, 577
C. cladosporiodes, 29C. herbarum, 29, 135eggs, 201meats, 66, 79, 102pickles, 182
Clams. See seafoods.Clavibacter spp., 23, 748Claviceps purpurea, 4Clonorchiasis, 692–693Clonorchis spp., 525, 690
C. sinensis, 692“Closed waters”, defined, 728Clostridium spp., 15, 17–18, 22, 48, 397, 416, 424,
474, 748C. acetobutylicum, 44C. algidicarnis, 365C. argentinense, 574C. baratti, 574C. bifermentans, 381, 435C. botulinum, 7–8, 157, 323
antibotulinal hurdles, 334, 361aw growth minima, 43, 45–46, 575, 577bioassays, 286, 285D values, chemical, 316D values, radiation, 378–381, 578D values, thermal, 426, 577–578ELISA detection of toxin, 243, 255ecology, 574, 576, 578fluorogenic substrates, 250fresh cut produce, 138, 140gel diffusion detection, 255groups, 574growth, 576in seafoods, 114irradiation destruction, 383liver sausage, 103
Index 759
meats, 65, 68, 102MAP foods, 359–361, 580mouse lethality, 285–286nitrite effects, 307–312neurotoxins, 574–575, 580–581PCR detection, 243pH growth range, 40, 575–577propylparaben inhibition, 303radiation injury, 232radiation resistance, 373radiometric detection, 248ribotypes, 268seed sprouts, 140–141soils, water, 574, 576sous vide foods, 579–580spores in meats, 68, 579vacuum-packaged seafoods, 363vegetables, 103, 126
C. butyricum, 308, 336, 435, 578botulinal toxin, 574, 583gassiness in cheese, 168radiation D value, 381
C. difficile, 583C. estertheticum, 365C. fallax, 340C. frigicarnis, 107C. gasigenes, 108C. histolyticum, 431C. lactatifermentans, 630C. laramie, 365C. nigrificans, 107, 435C. pasteurianum, 168, 435C. perfringens, 7–8, 22, 52, 75, 197, 310, 524,
578, 733aw minimum/effects, 48, 568bioassays, 289–291, 295bacteriocin typing, 569diacetate effects, 327DNA probes, 257Eh effects, 52, 568enterotoxin. See enterotoxins.dehydrated foods, 206, 446deli foods, 199distribution, 568D values, thermal, 569endolysins, 339–340food poisoning. See C. perfringens
gastroenteritis.gel diffusion, 103, 255growth requirements, 568heat injury, 232ileal loop assays, 291
L forms, 570MAP meats, 362–363meats, 66–67, 88mechanically deboned meats, 75mouse lethality, 285–286nitrite effects, 308organ meats, 77pH growth range, 40, 43, 568perfringolysin O, 567poultry, 88radiation D values, 374salads, 199–200seafoods, 111site of pathogenesis, 525skin tests, 289–290spices, 200sporulation, 570toxin types, 568
C. sordellii, 381C. sporogenes, 157, 205, 578
cheese spoilage, 168ethylene oxide D value, 316nitrites, 308, 311radiation D value, 380–381surface survival, 228
C. thermosaccharolyticum. SeeThermoanaerobacterium.
C. tyrobutyricum, 157, 308, 324gassiness in cheese, 168–169
C. welchii. See C. perfringens.Clostridium-Lactobacillus-Bacillus branch, 15, 591Coagulin, 335Cocoa beans, 187–188Codex Alimentarius Commission,
approval of irradiation, 385mycotoxin limits, 712
Codworm. See Pseudoterranova decipiens.Coelomycetes, 28Coffee beans, 187–188Coit, H. L., 5Cold shock proteins, 407–408Coleslaw, 144Colifoms, defined, 476–477
animal/human feces, 490biscuit dough, 198bottled water, 210–211chromogenic detection, 249–250compared to coliphages, 487compared to enterococci, 484–486cottage cheese, 165, 167criteria for foods, 479–480dehydrated foods, 206
760 Modern Food Microbiology
deli foods, 197, 199–200fecal, 69, 126–127, 335, 477, 490fresh cut produce, 126, 490frozen meat pies, 204fruits, 142–143genera of, 476–477ground beef, 66–67, 69, 73growth, 478–479impedance detection, 242, 272–273lactic inhibition, 335limitations, 480–481meats, 67, 69, 72, 75, 77microcolony-DEFT, 222milk, 160ONPG detection, 249–250organ meats, 77Petrifilm detection, 223pH growth minimum, 478possible overuse, 489–491poultry, 67, 88–89radiometric detection, 242, 248ready-to-use foods, 138related to E. coli, 486seafoods, 111–114tuna pot pies, 199vegetables, 126–127viruses, 728yogurt, 166
Colilert system, 250Coliphages, 487–489
animal feces, 490foods, 489related to enteric viruses, 488–489utility for water, 488–489
ColiQuik system, 250Colletotrichum spp., 17, 28–29, 134
C. coccodes, 134–135C. gloesporoides, 29C. lagenarium, 135C. lindemuthianum, 135C. musae, 135
Colony hybridization, 257–258Comamonas spp., 16, 25, 80, 749Commercial sterility, 416Compatible solutes, 47–49Competitive exclusion, 629–631Conalbumin, 53Condensed milk, 5, 157Conidia, defined, 27Conglutinin, 53Contact plate methods, 227–228
Conrolled atmosphere storage, 354Cooking/cooling parameters, 502Corynebacterium spp. 15, 17–18, 23, 397, 748
C. diphtheriae, 23C. flaccumfaciens See Curtobacter.C. “manihot”, 187C. michiganense, 130C. nebraskense, 130C. sepedonicum, 130bacon, 108enteral foods, 206meats, 65, 102poultry, 65, 69seafoods, 110
Coryneforms, defined, 23Cottage cheese, 165, 168Country-cured hams, 103Coxiella burnetti, 158, 415Creutzfeldt-Jakob disease, 738–739. See also prions.Critical control points. See HACCP.Crohn’s disease, 160Crowle slide test, 255Crown rot, 135Crustaceans. See seafoodsCryptococcaceae, 32Cryptococcus spp., 32–33, 66, 110Cryptosporidiidae, 680Cryptosporidiosis, 687–689
USA illness cases, 688–689Cryptosporidium spp., 521, 680
C. parvum, 17, 687–689RT-PCR detection, 259site of pathogenesis, 525UV irradiation effects, 689
bioassay, 293chlorine/ozone resistance, 687PCR detection, 259–260produce, 147
Cryptosoriopsis malicorticis, 135Curie, defined, 371Curing, of meats, 101–103Curli fimbriae, 639Curtobacterium spp., 23
C. flaccumfaciens, 130Cyclophyllidea, 691Cyclopiazonic acid, 712Cyclops, 693Cyclosporiasis, 689–690Cyclospora spp., 521, 680
C. cayetanensis, 17, 19, 144, 539, 689–690site of pathogenesis, 525
Index 761
Cystic fibrosis, 24, 529Cysticercosis, 695–696Cysticercus cellulosae, 696Cytokines, 533–534, 557–558, 609–610Cytophaga spp., 749
D
Dadhi, 167Daggett, E., 5Dairy mold, 29Dairy products, 156–169
fermented, 164–169pH range, 44
Dark firm dry meat spoilage, 86, 105, 357, 363Debaryomyces spp., 32–33, 66, 102
D. hansenii, 33, 49, 90D. kloeckeri, 207D. subglobosus. See D. hanseniidehydrated foods, 206seafoods, 110
Definitive host, defined, 679Dehydrated foods, 206Dehydroacetic acid, 332Deibel, R. H., 8Deinobacter spp., 388
D. geothermalis, 389D. grandis, 389, 750
Deinococcus spp., 397, 747D. proteolyticus, 389D. radiodurans, 389
chromosomes, 391ethylene oxide D value, 316radiation resistance, 384, 388, 391
D. radiophilus, 389–390D. radiopugnans, 389
Dekkera spp., 32D. bruxellensis, 32, 179
Delftia spp., 16, 25, 749Delicatessen foods, 197–199Demetria spp., 748Denys, T., 7Dermacoccus spp., 24, 747Desiccation. See Drying preservation.Desulfotomaculum spp., 50, 424,
D. nigrificans, 433Desulfovibrio desulfuricans, 433
D. vulgaris, 433Deuteromycota, 28Deuteromycotina, 28, 30Devosia spp., 16, 25, 80, 749
Diacetate, 302Diacetyl, 164, 321–322, 356, 474Diamines, 117, 181Diarrhea, defined, 536Diethyl pyrocarbonate, 304, 333Digenea, 690Digestive system, of humans, 523Dimethyl dicarbonate, 332Dinitrosyl ferrohemochrome, 3072, 4-dinitrophenyl-lysine, 333Diphyllobothriasis, 7, 693–695Diphyllobothriidae, 691Diphyllobothrium spp., 691
D. latum, 693–694D. pacificum, 703
Dipicolinic acid, 320Diplodia spp., 30
D. natalensis, 135Diplomonadida, 679Dipodascus geotrichum, 29Direct epifluorescent filter method (DEFT),
221microcolony DEFT, 221–222
Direct microscopic counts, 221, 225–226Distilled spirits, 186–188
whiskeys, 186DNA amplification. See Polymerase chain
reaction.DNA analysis, 15DNA hybridization, 256–257DNA probes. See Nucleic acid probes.DNase. See Thermostable nuclease.Domoic acid, 740–741Donk, P. J., 7Dough products spoilage, 203Downey mildew, 134Dried foods, 206. See also drying preservation.Drosophila melanogaster, 134Dry film methods, 223–224Drying preservation, 443–454
alarm water content, 446aw, 45–46effect on microorganisms, 445–446glass transition, 454–455intermediate moisture foods, 447–454preparation, 443–44storage stability, 447
Duganella spp., 749Duncan, C. L., 8“Dun” mold, 31Durand, P., 5
762 Modern Food Microbiology
D value (thermal), defined, 425–427Alicyclobacillus, 423Aspergillus niger, 442Bacillus cereus, 416–417Bacillus coagulans, 424Bacillus licheniformis, 425Bacillus subtilis, 416Campylobacter jejuni, 669Clostridium botulinum, 425–426, 428–429Clostridium nigrificans, 429Clostridium perfringens, 569Clostridium sporogenes, 429Coxiella burnetti, 425Flat-sour spores, 425Geobacillus stearothermophilus, 429History, 6Lactoperoxidase system, 54Listeria monocytogenes, 54, 418L. innocua, 427Mycobacterium tuberculosis, 425M. avium subsp. paratuberculosis, 426Neosartorya fischeri, 423Pectinatus spp., 428P. cerevisiiphilus, 428P. frisingensis, 421Penicillium citrinum, 426P. roquefortii, 420Putrefactive anaerobe, 428–429Rhodotorula mucilaginosus, 426Salmonella spp., 427Salmonella senftenberg, 420, 425saxitoxin, 739Staphylococcus aureus, 54, 554–55Talaromyces flavus, 423Thermoanaerobacterium thermosaccharolyticum,
429Torulaspora delbrueckii, 426Vibrio parahaemolyticus, 659Xeromyces bisporus, 31Yersinia enterocolitica, 665
Dye reduction methods,Methylene blue, 219, 225Resazurin, 225
Dysentery, defined, 536
E
EAST1, 638E-cadherin, 533, 604, 610Echinostomata, 690Edwardsiella tarda, 478
EFDV syndrome, 713Eggs, 198, 201–202
listeriae in, 200salmonellae, 202, 627spoilage, 200–202
Eh, defined, 49illustrated, 50related to pH, 51
Ehrenbaum, E., 6Eikenella spp., 749Electrical stimulation, 76–77Electroimmunodiffusion, 242Electrolyzed oxidized water, 312–314Electron accelerators, 376–377ELISA methods, 243, 253–255, 692
botulinal toxins, 255E. coli enterotoxins, 255molds/mycotoxins, 254salmonellae, 254Salmonella-Tek, 254“sandwich/double sandwich”, 254Staphylococcus aureus enterotoxins, 254
Elliott, S., 5Emericella spp., 27
E. nidulans, 28E. venzuelensis, 710
Empedobacter spp., 23, 114, 749Emperor Leo VI, 573Endamoebidae, 680Endolysins, defined, 339–340Endomycopsis fibuliges, 188Enhydrobacter spp., 748Enrichment serology, 252Entamoeba spp., 680
E. coli, 682E. histolytica, 17, 19, 525, 650, 682–683
Enteral foods, 206Enteritis necroticans, 567Enteroaggregative. See E coli.Enterobacter spp., 17–18, 23, 733
E. aerogenes, 44aw minimum, 46
E. agglomerans. See Pantoea.E. cloacae, 69, 393, 650, 732
enterotoxin, 538, 736radiation D value, 381
E. hafniae, 69E. sakazakii, 23, 732
D values, thermal, 732effect of chitosans, 332
eggs, 198
Index 763
fish, 110livers, 87meats, 65, 69, 102olives, 181poultry, 65
Enterobacteriaceae, 16, 88, 90, 750Enterococci as indicators, 481–485
classification, 481–483compared to coliforms, 485–587distribution, 483–484food quality, 484–485freezing survival, 485–486
Enterococcus spp., 17, 23, 150–153, 397–398E. asini, 482E. avium, 482–484E. casseliflavus, 105, 107, 482–484E. cecorum, 482–483E. columbae, 482–483E. dispar, 482–483E. durans, 482–484E. faecalis, 105, 169, 180, 219, 309, 481–484
diacetyl, 322decimal reduction time, 419HPP effects, 463meats, 68, 88, 108YG, 155Radiation sensitivity, 384
E. faecium, 68, 88, 105, 169, 191E. fallax, 482E. flavescens, 482–483E. gallinarum, 482–483E. hirae, 68, 482–484E. malodoratus, 482–483E. mundtii, 107, 482–484E. pseudoavium, 482–483E. raffinosus, 482E. saccharolyticus, 482–483E. seriolicida, 486E. solitarius, 482E. sulfureus, 482–483bacon, 104compared to coliforms, 487freezing storage, 486green wieners, 104–105luncheon meats, 108meats, 65, 67, 102milk, 158phylogeny, 593poultry, 65seafoods, 110vancomycin 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, 734Aeromonas hydrophila, 538
bioassay, 286, 293Bacillus cereus, 287, 532, 583–584Bacteroides fragilis, 538, 736Campylobacter jejuni, 670
bioassay, 286, 293, 670Citrobacter freundii, 538, 663Clostridium perfringens, 532, 570–571
bioassay, 285, 293, 295gel deffusion detection, 255electroimmunodiffusion, 242ELISA detection, 243mode of action, 571
Entamoeba histolytica, 682Enterobacter cloacae, 538E. sakazakii, 732Escherichia coli,
bioassay, 286, 293–295EAST1, 638ELISA detection, 255latex agglutination, 242LT/ST, 649–650passive immune hemolysis, 242PCR detection, 242radioimmunoassay, 243stx1/stx2, 73, 639–641
Klebsiella pneumoniae, 538Plesiomonas shigelloides, 538Salmonella spp., 534Staphylococcal, 108, 532, 545, 550
bioassay, 289chemical properties, 552–554DNA probe, 257ELISA detection, 254gastroenteritis minimum, 557gel diffusion detection, 255minimum cells for detectable levels, 243,
254mode of action, 557–558production, 549, 554–555radioimmunoassay, 253thermal D values, 555
Vibrio cholerae, 534, 537, 663bioassay, 287, 293
V. hollisae, 664
764 Modern Food Microbiology
V. mimicus, 663Yersinia enterocolitica, 667
bioassay, 667–668Enteroviruses, 488–489Epifluorescence microscopy, 221Epsilon polylysine, 333Equilibrium modified atmosphere packaging, 353Equilibrium relative humidity, 453–455Eremascus spp., 31Ergot poisoning, 4ERIC, 260Erwinia spp., 17–18, 23, 128, 137, 397, 722, 750
E. amylovora, 130, 138E. ananas, 25E. carotovora. See Pectobacterium.E. chrysanthemi, See PectobacteriumE. dissolvens, 187–188E. herbicola, 25E. milletiae, 25E. stewartii, 25E. uredovora, 25
Erysipeloid, 15, 114, 594, 736Erysipelothrix spp., 736, 747–748
E. rhushiopathiae, 407, 736compared to listeriae, 594meats, 65, 68
E. tonsillarum, 736Erythorbate, 101Escherichia spp., 17–18, 46, 223, 397, 533, 637–650
E. albertii, 478E. blattae, 478E. coli, 23, 40, 42, 69, 219, 232, 268, 477, 733
aw effects, 48bioassay, 286, 288, 291, 293–295bottled water, 210butter, 165chromogenic substrates, 249–250carcass washing, 92cider, 185–186colony hybridization, 258competative exclusion, 636dry film method, 223–224dry cured salami, 109jerky, 104mayonnaise, 203meats, 65, 69, 73milk cows, 159ozone, 56pH minimum, 43poultry, 65vegetables, 126–127
enteroaggregative (EaggEC) strains, 637–638enterohemorrhagic (EHEC) strains, 539, 638–547
acetic acid effects, 326acid adapted, 530acid resistance, 535bovine fecal carriage, 644–645calcinated calcium, 326chlorine, 317dimethyldicarbonate, 332D values, thermal, 642D values, radiation, 381, 383HPP effects, 461–463Hydrogen peroxide, 317Ozone, 314–315PCR detection, 258PEF effects, 465–466PFGE analysis, 267pH growth range, 641Ribotyping, 268Stx toxins, 639–641USA estimated cases, 521Viable but nonculturable, 233
enteroinvasive (EIEC) strains, 647–648enteropathogenic (EPEC) strains, 525, 638enterotoxigenic (ETEC) strains, 525, 648–650E. fergusonii, 478E. hermannii, 478E. vulneris, 478
Essential oils. See spice oils.Esty, J., 6Ethanol, 332, 474Ethylenediaminetetraacetic acid, 321Ethyl formate, 302
D values, 316Ethylene oxide, 302, 331Ethyl-N-dodecanoyl-L-arginine HCl, 333Ethyl vanillin. See vanillin.Eucestoda, 690Eucoccidiida, 680Eugenol, 53, 324Eupenicillium spp., 27, 30Eurotiales, 27Eurotium spp., 27–28, 30, 66
E. herbariorum, 28E. repens, 46aw minimum, 46
Eurypsychrotroph, defined, 396Evanescent wave biosensor, 271Evaporated milk, 157Exiguobacterium spp., 747–748Extract-release volume, 85–86
Index 765
Extrinsic parameters of growth, 54–57carbon dioxide, 56hurdle concept, 341lactic antagonism, 56–57microbial interference, 56–57ozone, 56relative humidity, 56storage temperature, 54–55
F
Fabospora. See Kluyveromyces.Facklamia spp., 748Factor increasing monocytopoiesis, 610Facultative anaerobe, defined, 51Fasciola spp., 690
F. hepatica, 691Fascioliasis, 691Fasciolidae, 691Fasciolopsiasis, 691–692Fasciolopsis spp., 691–692
F. buski, 691–692Faseikh, 582Fast freezing. See quick freezing.Fastier, L. A., 5Fecal coliforms, defined, 490Fecal–oral transmission, 522Fermentation, 149–155
defined, 149–150acetic acid, 155–156bottom, 150cocao beans, 189hetero-, 153homo-, 153malo-lactic, 184–185propionic acid, 164top, 150
Fermented foods (see individual products)Ferrets, 287–288Fessik, 179Fiber optic biosensors. See biosensors.Filifactor spp., 22, 424Filobasidiella sp., 32Filopodium, defined, 604Fingerprinting methods, 263–269
AFLP, 265Microarray, 268–269Phage typing, 263–264MEE, 265REA, 266RAPD, 266–269
PFGE, 267RFLP, 267ribotyping, 268
Fire blight, 138FISH, 260Fish (see also seafoods), 3
pastes/sauces, 178–179spoilage, 86–87
Fit, 317, 319Flat sour spores, 425, 427, 474, 511Flatworm diseases,
clonorchiasis, 692–693cysticercosis/taeniasis, 695–696diphyllobothriasis, 693–695fascioliasis, 691fasciolopsiasis, 691–692paragonimiasis, 692
Flavimonas spp., 750Flavobacterium spp., 16–18, 23, 397, 749
F. aurantiacum, 714F. proteus, 184Biofilms, 528meats and poultry, 65seafoods, 110
Flavoring agents, 322–323Flour, 203Flow cytometry, 242, 256, 274–275Fluorescent antibody, 242, 251–252Fluorogenic substrates. See also chromogenic,
248–250Food, Drug and Cosmetic Act, 8FoodNet Surveillance, 520–521, 671–672Food quality indicators, 473–475Food safety objective, 506–507Food sanitizers, 140, 312–320
acifified sodium chlorite, 312, 318activated lactoferrin, 314AgClor, 318Allylisothionate, 319Avgard, 317Calcinated calcium, 317cetylpyridinium chloride, 317chlorine, 317–318electrolyzed oxiding water, 312–314
illustrated, 313Fit, 317–319Hydrogen peroxide, 315–319peracetic acid, 318oxine, 318ozone, 314–315, 687quartenary ammonium compounds, 318
766 Modern Food Microbiology
sodium chlorite, 317sodium hypochlorite, 317–319Tsunami, 317–318
Forster, 7Frankfurters. See processed meats.Fraturia spp., 750Free water, defined, 402Freeze drying, 444Freezer burn, 401Freezer temperature, defined, 396Freezing/frozen foods, 396–397, 399–401
effect on organisms, 401–403fast, 399, 444food freezing points, 400slow, 399, 444preparation of foods, 396–397refreezing, 403salmonellae survival, 401storage stability, 399–401thawing, 399, 403–404
Fresh-cut produce, 138–139Irradiation, 383
Frigoribacterium spp., 730Fruits. See also vegetables,
chemical composition, 137pH range, 42, 137sanitizers, 318spoilage, 137–138
Fujino, T., 7Fumitremorgin, 30Fumonisins, 29, 718–721
in corn/feeds, 719pathology, 721properties, 719–721
Fusarin C, 718Furanone, 528Fusarium spp., 28–29, 135
F. anthophilum, 718F. dlamini, 718F. globosum, 718F. graminearum, 135, 722F. moniliforme, 324, 718–719F. nygamai, 718F. napiforme, 718F. oxysporum, 721F. proliferatum, 718F. roseum. See Gibberella zeae.F. sacchari, 718F. sambucinum, 721F. subglutinans, 718F. thapsinum, 718F. tricinctum, 722
F. verticillioides, 718bacon, 108meats, 66, 102pickles, 182single-cell protein, 207
F value, defined, 428Fo, 337, 429
G
Gaertner, 7Gambierdiscus toxicus, 740Game meats, 67Gamma radiation, 376Gamma rays, defined, 372Gari, 29, 149, 191Gassiness, of cheese, 168–169
hams, 108Gel diffusion methods, 242, 255
micro-Ouchterlony, 242General method, 6GeneVision system, 259Geobacillus spp., 416, 424, 430–432, 435–436,
747–748G. stearothermophilus, 7, 21, 467
D values, H2O2, 316HPP effects, 457Irradiation resistance, 380
Genomovar, defined, 536Geotrichum spp., 17, 28–29, 474
G. candidum, 29, 134–135, 167aw growth minimum, 46
butter/cheese spoilage, 167meat/poultry, 66, 102
Giardia spp., 679G. lamblia, 17, 525, 650, 680–682
effect of ozone, 56, 315distribution, 680incidence in food/foodborne cases, 681qPCR detection, 260
Giardiasis, 8, 680–682Gibberella zeae, 722
G. fujikuroi, 718Gimenez, D., 8Glass transition, 454–455Gloeosporium spp., 30
G. musarum, 135G. perennans, 135
Gluconoacetobacter spp., 260Gluconobacter spp., 16, 155, 750
G. oxydans, 183, 189pH minimum, 43
Index 767
Glucono-delta-lactone, 460Glucose oxidase, 53, 333Glucosinolates, 53Glycine betaine, 47–48Glycocalyx, 527Goldner, S., 5Gompertz equation, 491Gonyaulax acatenella, 739
G. catenella, 739G. tamarensis, 739
Gordona spp., 747Gout, 209Gracilibacillus spp., 21, 424, 747GRAS, defined, 56, 301–302Gray (Gy), defined, 371Greening of meats, 106–107Grimwade, 5Group D streptococci. See EnterococcusGroup N streptococci. See Lactococcus and
Vagococcus spp.Growth rate equation, 55Guillain-Barre syndrome, 671Gumming disease, 130Gymnodinium breve. See Karenia.
H
Hafnia spp., 27–28, 23, 397H. alvei, 23, 306, 396, 535, 733meats/poultry, 65, 102, 365
Halobacterium spp., 47, 397Haloduric, defined, 320Halomonas spp., 16, 749Halophile, defined, 45, 320
aw minima, 46Halzoun, 691Hammer, B. W., 7Hams, country cured, 178
spoilage, 104–105Hanseniaspora spp., 27, 31, 33Hansenula spp., 66, 110
H. polymorpha, 207H antigens, defined, 251Hazard analysis critical control points
(HACCP), 497–506decision tree, 501defined, 497HACCP definitions, 498–499limitations, 506prerequisite programs, 498principles, 499–501, 503
Hazen, E., 7
Heat resistance of microorganisms, 416–423age of organisms, 420–421carbohydrates, 418growth temperature, 421inhibitors, 421lipids, 416–417number of organisms, 419–420pH, 418–419proteins, 419time-temperature, 421–422salts, 417–418ultrasonics, 422water, 416
Helcococcus spp., 22, 70, 748Helicobacter spp., 524
H. cinnaedi, 22H. fenneliae, 22H. pylori, 159, 524–525
Helminthosporium spp., 28, 30Hemagglutination-inhibition, 242, 256Hemolysin BL, 584Hemolytic uremic syndrome, 535, 639–645Hemorrhagic colitis, 8, 535, 639, 645–647
Estimated illnesses in USA, 520–521, 647Hennican, 451Hepatitis A, 727–730
PCR detection, 259Hepatitis B and aflatoxins, 714Heptylparabens, 301–303Herbaspirillium spp., 25Herring worm. See Anisakis simplex.Heterofermentation, 150–151, 153Hexamitidae, 679High hydrostatic pressures, 457–458High pressure processing, 457
D values, (MPa),L. monocytogenes, 459–463S. cerevisiae, 460, 462Salmonella spp., 460S. Senftenberg, 460S. Typhimurium, 460–461Z. bailii, 460
efects on organisms, 459Histamine, 117, 181, 474, 733Histamine-associated poisoning. See Scombroid
poisoning.Hoi-dong, 179Holins, 339–340Holomorph, defined, 27Homofermentation, defined, 150–151Hormodendron, in eggs, 198Hot-boned meats, 75–76
768 Modern Food Microbiology
Howard mold count method, 226Human digestive system, 523Hurdle concept, 341Hydrodyne, 77Hydrogenophaga spp., 16, 25, 130, 749Hydrogen peroxide, 91, 315–317Hydrogen swells, 437Hydrophobic grid membrane, 222Hymenobacter actinosclerus, 389, 749Hypertonic, defined, 321Hypha, defined, 27Hyphomycetales, 27Hyphomycetes, 27Hypobaric storage, 351–352
I
Ice, microbes in, 211Ice nucleation assay, 242, 262–263Ide, 693Idli, 179–180, 188Ileal loop assay. See bioassay methods.Immunomagnetic separation, 242,
255–256Impedance methods, 242, 272–273
coliforms, 272detection time, 272E. coli 0157:H7, 272milk, 272threshold cell number, 272
“Imperfect” fungi, 27–28IMViC formula, 477Indicators, of sanitary quality,
bifidobacteria, 485coliforms, 476–481coliphages/enteroviruses, 487–489enterococci, 481–485product quality, 473–475
Indirect antimicrobials, 321–326Indoxyl-β-D-glucuronide (IBDG), 249Infant botulism, 539Injured cells. See Metabolic injury.Integrins, defined, 536Interleukins. See cytokinesIntermediate host, defined, 679Intermediate moisture foods, 447–453
defined, 447–448dog food formula, 453glass transition, 454–455hennican, 453Pemmican, 453
preparation, 448–452traditional foods, 448
Internalin, 533, 604Intimin, defined, 535–536Intrinsic parameters, 39–54
antimicrobial constituents, 53aw, 45–49biological structure, 54Eh effects, 50–51lactoperoxidase system, 53–54nutrients, 52–53oxidation reduction potential, 49–52pH, 39–43pH effects, 43–45
Iodine, D values, 316Irradiation of foods, 6, 8, 373–387
Codex Alimentarius, 385insect disinfestation, 382legal status, 384–385nature of resistance, 387–391principles of cell destruction, 373–375processing of foods, 375seed sprouts, 383radappertization, 377–380radicidation, 377, 382–383radurization, 377, 383–384sprout inhibition, 382storage stability, 387World Health Organization, 385
ISO-GRID, 222Isothiocyanate, 320Issatchenkia spp., 17, 32–33, 187
I. orientalis, 33. See also Candida kruseiIvanolysin O, defined, 603Izushi, 581
J
Janibacter spp., 16, 747–748Janthinobacterium spp., 397, 747–749
J. agaricidamnosum, 130Japanese soy sauce, 179Jerky, 104
pathogens, 104Johne’s disease, 160Jonesia spp. 747
K
Kaffir beer, 187Kanagawa reaction, 295, 659–660
Index 769
K antigens, defined, 251Kapi, 179Karenia brevis, 739Katsuobushi, 28Kauffmann-White scheme, 250–251Kefir, 166Kenkey, 187Kensett, T., 5Kerner, J., 7Ketjap-ikah, 178Kimchi, 187Kineococcus spp., 747
K. radiotolerans, 389Kingella spp., 749Kircher, A., 4, 6Kishk, 167Kitten emesis test, 289Kiwi fruit, 331Klebsiella spp., 397, 477–478
K. pneumoniae, 69, 381, 398, 477, 481, 650,666, 737
enterotoxin, 538, 736–737Kloeckera spp., 33Kluyveromyces spp., 17, 32–33
K. marxianus, 33, 189, 208K. bulgaricus, K. fragilis, and K. lactis.
See K. marxianus.Kocuria spp., 17–18, 23, 65, 102, 548, 747–748
K. erythromyxa, 389K. kristinae, 23K. rosea, 23K. varians, 23
Koji, 28, 150, 183Kombucha tea, 188Koupal, L. R., 8Kozakia spp., 155Krukowitsch, 5Kumiss, 33, 166Kung-chom, 179Kurthia spp., 65, 102, 397, 747Kytococcus sp., 24, 747
L
Lactic acid, 326–327, 474Lactic acid bacteria, 150–155, 474
diseases caused by, 169metabolic pathways, 151, 154–155molar growth yields, 154–155wines, 185YG, 155
Lactic antagonism, 335–336, 578Lactobacillus spp., 15, 17–18, 23–24, 150–153, 397,
748L. acetotolerans, 152L. acidipiscis, 152L. acidophilus, 152–153, 163, 166–167, 722L. algidus, 107L. alimentarius, 152, 361–362, 398L. arabinosus, 152, 384L. bifidus. See BifidobacteriumL. brevis, 43, 152–153, 179–181, 202, 398, 436
ethylene oxide D values, 316L. buchneri, 152L. bulgaricus, 166L. casei, 152–153, 335, 384L. cellobiosus. See L. fermentum.L. coprophilus, 152L. coryniformis, 152L. crisspatus, 630L. cucumeris, 180L. curvatus, 358, 398
subsp. curvatus, 152subsp. melibiosus, 152
L. delbrueckii, 180subsp. bulgaricus, 152–153, 161, 167–168, 180subsp. delbrueckii 5, 152, 183, 186, 190subsp. lactis, 152, 336
L. divergens. See CarnobacteriumL. fermentum, 152–153, 179–180, 364L. fructovorans, 105, 152, 179, 202L. fuchuensis, 152, 107L. gasseri, 176L. helveticus, 152L. hilgardii, 152L. hordniae. See Lactococcus lactis.L. jensenii, 105, 152L. jugurti, 152L. kefiranofaciens,
subsp. kefiranofaciens, 152, 166subsp. kefirgranum, 152, 166
L. kefiri, 166L. kimchii, 152L. kunkeei, 185L. lactis, 6, 189–190
subsp. lactis biovar diacetylactis,subsp. lactis biovar cremoris,
L. leichmannii, 152, 167L. mindensis, 152L. nagelii, 185L. parakefiri, 166L. paralimentarius, 152, 179
770 Modern Food Microbiology
L. piscicola. See Carnobacterium.L. plantarum, 152–153, 155, 176, 180–181, 185,
187, 189–190, 333, 335, 338, 436antibotulinal activity, 308–309YG, 155
L. pontis, 152, 179L. reuteri, 153, 335L. sakei, 43, 73, 105, 107, 176, 336, 339, 358
subsp. sakei, 152–153, 106–107subsp. carnosus, 152
L. salivarius, 152L. sanfranciscensis, 152–153, 179, 188L. suebicus, 24L. trichoides, 152L. viridescens. See Weissella.L. xylosus. See Lactococcus lactis.bacon, 104, 108fermented sausages, 103–105, 108greening of meats, 105hams, 108luncheon meats, 104meats. 65, 102milk, 158phylogeny, 593seafoods, 110
Lactococcus spp., 17–18, 24, 150, 152–153, 397L. garvieae, 152L. lactis, 150, 154, 167, 335, 340, 474
subsp. lactis, 43, 152, 164, 168subsp. cremoris, 152, 164
YATP, 155YG, 155
subsp. diacetylactis, 151, 164subsp. hordiniae, 152minimum growth pH, 43nitrosamines, 309
L. lactis var. “maltigenes”, 166L. lactis var. “taette,”L. plantarum, 152L. raffinolactis, 152meats, 65, 102phylogeny, 593
Lactoferrin (see also activated lactoferrin), 83, 314Lactonase, 527Lactoperoxidase system, 53–54Lactose intolerance, 162–163Lactosphaera spp., 150, 153
L. pateurii, 150Lamina propria, 536LAMP, 260Lancefield group D. See Enterococcus spp.
Lancefield group N. See Lactococcus and Vagococcusspp.
Landman, G., 7Lantibiotics, 337Latex agglutination, 242Latour, 6Lauric acid, 321Leben, 167Leeuwenhoek, A., 4, 6Legionella pneumophila, 216Leibnitz, G., 4Leistner, L., 341Leucobacter app., 748Leuconostoc spp., 15, 17–18, 24, 150, 152, 397–398
L. argentinum, 152L. carnosum, 152, 336, 364, 398L. citreum, 152L. cremoris, 151L. dextranicum, 436L. diacetilactis, 164L. fallax, 152, 180L. gelidum, 364, 398L. inhae, 152L. kimchii, 152L. lactis, 152L. mesenteroides, 7, 180–181, 187–188, 204, 333,
339, 364, 436, 474subsp. cremoris, 152, 164subsp. dextranicum, 152, 164subsp. mesenteroides, 152PEF effects, 465
L. oenos. See Oenococcus.L. paramesenteroides. See Weissella.bacon, 104MAP meat spoilage, 364meat/poultry, 65, 102phylogeny, 593
Leukoencephalomalacia, 721L forms, 244
Clostridium perfringens, 570Staphylococcus aureus, 244
Ligated loop tests, 290–291Limulus lysate test, 242, 244–246
L. monocytogenes, 605mechanism, 246sensitivity, 245
Linamarin, 191Lipophilic acids, 305Lister, J. 6Listeria spp., 15, 17–18, 24, 259, 397, 748
L grayi, 264, 591–593, 597, 600, 603
Index 771
L innocua, 168, 295, 340, 463, 465L ivanovii,
subsp. ivanovii, 591–592subsp. londoniensis, 591ivanolysin O, 603–604
L monocytogenes, 104, 200, 525, 539acid adaptation, 530acid tolerance response, 530animal models, 605–606Anton test, 290, 605aw effects, 47–48, 598biofilm, 528bioassay, 293, 295BioSys, 275butter, 165CAMP test, 592–593cheese, 168–169chitosans, 332colony hybridization, 258diacetate/lactate, 327distribution, 598–600disease. See Listeriosis.DNA probe, 257DGGE detection, 259D values, radiation, 379, 381
thermal, 418, 601–602EO water, 313–314food sanitizers. 318–320frankfurters, 104growth requirements, 595–598HPP, 459–463highest numbers reported, 600jerky, 104, 108lactic antagonism, 335listeriolysin O, 603, 610low temperature effects, 405, 407–408lux-phage detection, 261–262MAP foods, 361–362meats/poultry, 71–72, 102, 104MEE profiles, 265milk, 159modeling, 491monocytosis activity, 604–605multiplex PCR, 267PFGE analysis, 267pH growth range, 40, 43, 595–596phages, 264, 341PCR, 243, 259–261PEF effects, 465–465phosphates, 324Probelia detection, 259
REA, 288RAPD analysis, 266–267ready-to-eat products, 607–608regulatory status, 611–612RFLP analysis, 267ribotypes, 268seafoods, 72–73, 110, 114–115seed sprouts, 141serovars, 594, 599sigma factors, 529sphingomyelinase, 605temperature range, 597–598virulence properties, 524, 603–604z value, thermal, 601–602
“L murrayi”, 591, 597L seeligeri, 592, 598, 600, 606L welshimeri, 592–593, 600, 603compared to Erysipelothrix, 594meats, 65seafoods, 114–115taxonomy, 592–593
Listeriolysin O, 524, 533, 610Listeriosis, 8, 591–611
global prevalence, 607, 521outbreaks/cases, 607–608source of pathogens, 607–608syndrome, 609USA surveillance, 519, 521
Listonella spp., 26Liver flukes, 692–693Livers. See also meats,77, 87–88
pH, 87spoilage, 87–88
Lobosea, 679–680Lotaustralin, 191L phase varients. See L forms.Luciferin-luciferase assay, 247Luncheon meats. See processed meats.Luteococcus spp., 747Lux gene luminescence, 261–262Lux phages, 261–262Lymph nodes, 63Lymphokines. See cytokinesLyophilization. See Freeze drying.
M
Machinery mold, 29“Mad cow” disease. 737–738Macrococcus spp., 102, 397, 747
M. caseolyticus, 26, 547
772 Modern Food Microbiology
Magnaporthe grisea, 135Magon, 187Maillard browning, 158, 447Major histocompatibility complex, 557–558Malo-lactic fermentation, 184–185Mam-tom, 179Manothermosonication, 467Martin, 6Marinobacter spp., 25Mastitis, 157Matzoon, 167Maunder, D., 7Mayonnaise, 202–203
composition, 202, 205fate of salmonellae, 203pH, 202spoilage, 202–203
McClung, L., 7Meat pies, 204Meats. See also poultry and shellfish.
big game, 67biota, 64–75carcass sanitization, 91–92composition, 78–79cooking/cooling parameters, 650
hamburgers, 650dark firm dry, 86
electrical stimulation, 77–78hot boned, 75–76fecal coliforms, 69fermented, 175–178irradiation 383mechanically deboned, 74–75modified atmosphere packaged, 356–358mold biota, 66numbers/g, 66–69, 75organ meats, 77oxidation-reduction potential, 51pH, 44pigments, 106processed, 101–109rigor mortis events, 64source of organisms, 63soy extended, 73–74spoilage, 78–88, 104–105, 107
bacon, 68detection methods, 83diamines,82, 84–85greening, 107ham, 108livers, 87–88
mechanism, 82–88vacuum packaged meats, 363–367volatile substances, 365–367
yeast biota, 66Mechanically deboned meats, 74–75Medical foods, 206Medium-chain fatty acids, 324–325Megasphaera spp., 750
M.cerevisiae, 183–184Membrane filter methods, 220–222Meniscus spp., 779Menthol, 321, 323Mer, defined, 15Mesophile, defined, 54Metabolic injury, 229–233
mechanism, 233recovery/repair, 231–233
Metchnikoff, E., 5Methanococcus spp., 44Methylene blue reduction, 225Methylobacterium radiotolerans 389, 749Methylococcus capsulatus, 208Methylomonas spp., 208
M. methanica, 208Methylparaben, 301–303O-Methylsterigmatocystin, 7104-Methylumbelliferyl-β-D-galactoside, 248–2504-Methylumbelliferyl-β-D-glucuronide, 222, 224,
248–2504-methylumbelliferyl phosphate, 250Metmyoglobin, 106Mettwurst. See processed meats.Metzincins, 736Mezcal, 187Microaerophile, defined, 51Microarrays, 268–269Microbacterium spp., 22, 65, 102, 110, 150Microbial interference, 334
lactic antagonism, 335–336S. aureus, 338
Microbial modeling (see predictive microbiology)Microbiological criteria, 506–513
definitions, 507–508milk, 511–512sampling plans, 508–509sporeformers, 511
Microcalorimetry, 242, 273–274Micrococcin P1, 333Micrococcus spp., 15, 17–18, 24, 397, 548, 747
M. “aurantiacus”, 177M. cryophilus, 405
Index 773
M. luteus, 24M. lylae, 24M. roseus. See Salinicoccus.bacon, 104hams, 104meats, 65, 102palm wine, 186poultry, 65
Microcolony-DEFT, 221–222Microfusine, 718Microgard, 335Microscope colony counts, 223Microwaves, defined, 373
listeriae destruction, 602trichinae destruction, 701–702
Milk, 156–161aflatoxin M1, 159, 712aflatoxin limit, 712biota, 158–160Breed slide, 226C. jejuni, 670certified, 512chocolate, 157composition, 156–157condensed, 5, 157cultured buttermilk, 164dried, 512dye reduction tests, 225EHEC strains, 159evaporated, 157impedance assay, 277listeriae, 159microbiological criteria, 511–512pH, 157pasteurization, 5, 157–158, 415processing, 157ropiness, 161salmonellae, 159salmonellosis outbreaks, 625–626spoilage, 160–161“sweet acidophilus”, 163ultra-high temperature, 158Yersinia enterocolitica, 159, 667–668
Miquel, 7Miller Pesticide amendment, 8Miricidium, 691–692Miso, 34, 150, 187, 190Modified atmosphere packaging, 56,
351–365defined, 353CO2 and O2 effects, 354, 356
fresh-cut lettuce, 383history, 352L. monocytogenes, 611meats, 356–358pathogens, 359–363poultry, 358predictive models for, 530properties of films, 353seafoods, 358–359spoilage, 363–367volatile compounds, 365
Moisture content. See aw
Molar yield constant, 155Molecular beacon, 260Molds, common foodborne,
aw minima, 46Eh requirements, 50pH growth range, 40
Moller, 7Mollusks. See shellfish.Monascus spp., 66Monensin, 328, 644Monilia spp., 28–29, 66, 182
M. americana, 29M. sitophila, 29
Moniliaceae, 28Monilinia fructicola, 135Monkey emesis test, 289Monocins, 264Monocytosis-producing activity, 604–605Monolaurin, 321, 325Monte Carlo simulation, 491Moorella spp., 22, 424Moraxella spp., 16–18, 24, 397, 749
M. osloensis, 381M. phenylpyruvica, 381meats, 65, 102, 366radiation resistance, 381seafoods, 110
Morganella spp., 397, 733M. morganii, 733
Most probable numbers, 224Mucor spp., 27, 29–30, 66, 102
M. miehei, 30M. spinosus, 46
aw minimum, 46, 445Mucoraceae, 27Multilocus enzyme electrophoresis typing, 265Mummification of berries, 29Mustards, pH of, 42Mycelium, defined, 27
774 Modern Food Microbiology
Mycobacterium spp., 18, 143M. avium subsp. avium, 160M. avium subsp. paratuberculosis, 160, 415M. avium subsp. silvaticum, 160M. flavescens, 143M. fortuitum, 114M. gordonae, 143M. nonchromogenicum, 114M. simiae, 143M. tuberculosis,
thermal destruction, 158, 415milkborne, 160
Mycoplasma line, 591Mycotoxins, 28, 709–722
aflatoxins, 709–722alternaria toxin, 715citrinin, 715–721fumonisins, 718–721ochratoxins, 716patulin, 716–717penicillic acid, 717sambutoxin, 721–722sterigmatocystin, 718zearalenone, 722
Myoglobin, 106, 307Myoviridae, 264Myroides spp., 23, 114, 749Myxoviridae, 264
N
Nadsonioideae, 31Naja, 167Nannocystis exedens, 714Nam-pla, 178Nam-ruoc, 179Natamycin, 328–329Necrotic enteritis, 570Neisseriaceae, 25Nematoda, 697Neonatal meningitis, 732Neosartorya spp., 28
N. fischeri, 28, 30, 436thermal D value, 30, 42
Nernst equation, 51Nesterenkonia spp., 24, 747Neurospora spp., 30, 66
N. crassa, 49N. intermedia, 29N. sitophila, 187, 192
Newton, 5
New York dressed poultry, 90Ngapi, 178Nisin, 6, 302, 336–339
effect on C. botulinum, 304, 307mode of action, 338relative unit, defined, 337
Nitrites/nitrates, 302, 306–312and sorbate, 304, 309–310meat curing, 101–103, 308–309mode of action, 311–312
o-Nitrophenyl-β-D-galactopyranoside, 248,250
Nitrosamines, 309in bacon, 101, 380
Nitrosomyoglobin, 307Nocardia spp., 208Nonagglutinating vibrios, 661, 663Nordihydroguaiaretic acid, 321Noroviruses, defined, 730–731
disease prevalence, 520travellers’ diarrhea, 650
Norwalk virus, 8, 539PCR detection, 259
Nosocomial infections, 26Nucleic acid probes, 257–261
colony hybridization, 257–258minimum detectable cells, 257–258stx1 and stx2 toxins, 258
Nuoc-mam, 178Nurmi concept. See competitive exclusion.Nutmeats, 205Nutrients, effect on growth, 52–53
O
Oak tree deaths, 135O antigens, defined, 251Obesumbacterium. See Flavobacterium proteus.Ochratoxins, 712, 716
maximum allowable levels, 712Ochrobacter spp., 749Oenococcus spp., 150
O. oeni, 152, 185Ogi, 187, 190Oidium lactis. See Geotrichum.Oligella spp., 749Olives, 180–181, 187Oncom. See Ontjom.ONPG, 248–250Ontjom, 30, 192Oocysts, 683, 687, 689
Index 775
Oospora lactis. See Geotrichum candidum.“Open waters”, 481Opisthorchiata, 690Opisthorchiidae, 690Opisthorchis. See Clonorchis.Oregon former meat standards law, 67Organ meats, 77Osmoduric/osmophile, 7
aw minima, 46defined, 47, 320osmotic protection, 48
Ouchterlony assay. See gel diffusion.Oudin test, 255Ovoflavoprotein, 202Ovotransferrin, 53, 202Oxalophagus spp., 424Oxidation-reduction potential, 49–52
defined, 49growth effects, 52illustrated, 50relation to pH, 51
Oxine, 318Oxobacter spp., 22, 424Oxoid Salmonella test, 252Oxolophagus spp., 22Oxymyoglobin, 106Oxytetracycline, 329–330Oysters. See seafoods.Ozone, 5–6, 561, 314–315, 687
bottled water, 210E. coli 0157:H7, 314–315C. parvum, 314
P
Paecilomyces spp., 29Paenibacillus spp., 17, 19, 21, 24, 65, 102, 397,
424, 578, 747–748P. alvei, 24P. amylolyticus, 24P. azotofixans, 24P. circulans, 583–584P. durum, 24P. lactis 24P. larvae, 373P. lautus, 24P. macerans, 435P. macquariensis, 24P. peotiae, 24P. polymyxa, 169, 435, 578, 583–584P. peoriae, 24
P. pubuli, 24P. pulvifaciens, 24P. validus, 24
Palm wine, 186–187Pandoraea spp., 16–17, 19, 24, 749–750
P. norimbergensis, 24Pantoea spp., 17, 19, 25, 397, 750
P. ananas, 25P. agglomerans, 25, 68, 117, 134, 138, 398, 732P. dispersa, 25, 138P. stewartii, 25meats, 65, 68
Papin, D., 4Parabens, 301–303, 716Paracoccus spp., 16, 749“Paracolons”, 647Paragonimiasis, 692Paragonimus spp., 690
P. kellicotti, 692P. westermani, 692
Paralactobacillus spp., 150P. selangorensis, 152
Paralytic shellfish poisoning, 7, 739–740Paratuberculosis, 160Parker, B. T., 5Passive immune hemolysis, 242Pasteur, L., 4–5Pasteurization, defined, 415
history, 4, 8liquid eggs, 602milk, 157–158, 415
Pathogen reduction strategy, 91defined, 536
Pathovar, defined, 536Patulin, 712, 716–717PCR (see polymerase chain reaction)Pectinatus spp., 428, 750
P. cerevisiiphilus, 183, 428, 474P. frisingensis, 183, 421
Pectobacterium spp., 19, 23, 128–129, 750P. caratovorum subsp. atrosepticum, 129P. caratovorum subsp. betavasculorum, 129P. carotorovum subsp. carotovorum, 129–131P. caratovorum subsp. odoriferum, 129–130P. caratovorum subsp. wasabiae, 129P. chrysanthemi, 129, 131P. cacticidum, 129P. cypripedii, 129
Pedestal, defined, 536Pediocin PA, 339Pediocin + HPP, 460
776 Modern Food Microbiology
Pediococcus spp., 15, 17, 19, 25, 150, 152, 397–398P. acidilactici, 73, 152, 176, 335P. cerevisiae, 176, 180–183, 187, 338P. claussenii, 152P. damnosus, 152P. dextrinicus, 152P. halophilus. See Tetragenococcus.P. inopinatus, 152P. pentosaceus, 151P. parvulus, 152meats, 65, 102, 176pickle spoilage, 182
Pedobacter spp., 749–750Pemmican, 451Penicillic acid, 717Penicillium spp., 17, 28, 30, 577
P. camembertii, 168, 178P. chrysogenum, 45P. citrinum, 189, 381–382, 715
D values, 426P. claviforme, 716P. cyclopium, 30, 189, 716–717P. dangeardii, 30P. digitatum, 135P. expansum, 134, 189, 716–717P. nalgiovensis, 178P. patulum, 46, 716P. puberulum, 717P. roquefortii, 30, 43, 168, 717
D values, 426P. variable, 716P. viridicatum, 715–716bacon, 108cottage cheese, 167eggs, 198meats, 66, 102pickle spoilage, 182seafoods, 110vegetables, 134–136
2,3-Pentanedione, 3236-Pentyl-α-pyrone, 331Pepperoni, outbreak from, 109Peptococcus magnus, 52Peracetic acid, 318Perfringolysin O, 567, 603Perigo factor, 308, 311–312Peroxyacetic acid, 316Persicobacter spp., 749PEST sequence, 533Petrifilm. See Dry film.Peujeum, 149
Peyer’s patches, defined, 534, 536Pfiesteria piscicida, 741Phagovar, defined, 536pH,
alkaline values, 43dairy products, 44effect on organisms, 39–43fish and shellfish, 44fruits and vegetables, 42human stomach, 524meat and poultry, 44NaCl effect, 40–41of ATP, 44range for organisms, 40
Phage typing,B. cereus, 264E. coli 0157:H7, 264listeriae, 263–264S. aureus, 552
Phenylacetaldehyde, 321, 323Phenylethyl alcohol, 117Phialides, defined, 30“Phoenix” phenomenon, 231Phocanema. See Pseudoterranova.Phomopsis citri, 135Phosphates, mode of action, 321, 324–325,
B. cereus, 325–326C. botulinum, 324C. tyrobutyricum, 324L. monocytogenes, 324meat curing, 101–103
Photobacterium spp., 16, 110, 397, 749P. phosphoreum, 117, 354, 733salmon spoilage, 365
Phylctaena vagabunda, 135Phytophthora spp., 134–135
P. cinnamomi, 135P. infestans, 135P. ramorum, 135P. sojae, 135rot, 134–135
Phytoplankton, 739–741Pichia spp., 17, 32–33, 66, 110, 306
P. guilliermondii, 33, 722P. membranaefaciens, 33
Pickles, 181–182spoilage, 182
Picornaviridae, 729Piezoelectric crystal biosensors, 269–270Pierce’s disease, 130Pimaricin. See Natamycin.
Index 777
Pla-chom, 179Pla-com, 179Plagiorchiata, 690Pla-mam, 179Plank, R., 6Pla-ra, 179Plasmapara viticole, 135Plate counts. See standard plate counts.Platyhelminthes, 690Plectomycetes, 27Plesiomonas spp., 16, 735, 749
P. shigelloides, 43, 525, 735Pneumolysin O, 603–604Poi, 187Poising capacity, defined, 50Polyamino acids, 333Polymerase chain reaction, 14–15,
243–263multiplex, 242, 258–259real-time, 242, 259–260reverse transcription, 259
Polypaecilum spp., 31Polyphosphates, 169, 304Potato blight, 135Potato products, microbes in, 127Poultry meats, See also meats.
Arcobacter spp., 70biota, 65, 88–89Campylobacter, 70–71, 88cooking, 502E. coli 0157:H7, 74L. monocytogenes, 71–72, 607MAP, 358–359, 361mechanically deboned, 75New York dressed, 90pH range, 44salmonellae, 71–72S. aureus, 89spoilage, 81
Prebiotics, defined, 162Predictive microbiology, 491–492Prerequisite programs, 498Prescott, S. C., 7Preservative system, 325–326Prevotella nigrescens, 750Prions, 539, 737
BSE, 737–738Creutfeldt-Jakob disease, 738–739chronic wasting disease, 739destruction, 738–739detection, 738
Probiotics, defined, 161beneficial effects, 161–163, 630
Processed meats, 73, 101–109bacon, 103–105bologna, 103–105frankfurters (wieners), 104, 326–327hams, 108–109jerky, 104salami/pepperoni outbreak, 109sausage, 103–105spoilage,
gassiness, 108greening, 105, 107yellowing, 105, 107
Proctor, B. E., 6Progenitor toxin, 581Proglottids, 693Proline, 47–49Propionibacterium spp., 15, 150, 397, 748
P. cyclohexanicum, 43P. freudenreichii, 168P. shermanii, 168
subsp. shermanii, 335fermentation pathway, 151olive spoilage, 181
Propionic acid/propionates, 302, 305fermentation pathway, 164mode of action, 305
Propioniflex spp., 747Propylene oxide, 205, 302, 331Propyl gallate, 321–322Propylparabens, 301–303Protective cultures, 336Proteobacteria, defined, 15–16Proteus spp., 17, 19, 25, 397
P. intermedium, 201P. mirabilis, 341P. morganii. See Morganella.P. vulgaris, 201, 303eggs, 201meats, 65
Proton ionophoresis, 303Proton motive force, 305, 529Protozoal cells, ATP content, 247Protozoal diseases, 679–690
amebiasis, 682–683cryptosporidiosis, 687–689cyclosporiasis, 689–690giardiasis, 680–683sarcocystis, 686–687toxoplasmosis, 683–686
778 Modern Food Microbiology
Prusiner, S., 737Providencia spp., 397, 690Pseudoalteromonas spp.,16, 110, 119–120, 749Pseudoaminobacter spp., 16, 749Pseudomonas spp., 16–17, 19, 25, 397, 749–750
P. aeruginosa, 25, 80, 210, 354BHA inhibition, 322biofilm, 528–529enteral foods, 206radiation D value, 381
P. agarici, 130P. cichorii, 130P. cocovenenans. See Burkholderia.P. corrupata, 130P. fluorescens, 25, 53, 70, 80, 166, 201, 340, 366,
406–407, 409, 657aw effects, 48diacetyl, 322metabolically injured, 232–233
P. fragi, 80, 86–87, 166, 361, 366, 406pH growth minimum, 43, 396Q10 value, 404
P. geniculata, 322P. glycinea. See Pseudomonas syringae.P. graveolens, 201P. lachrymans. See Pseudomonas syringae.P. marginalis, 130P. mephitica, 105–107, 167P. morsprunorum, 130P. nigrifaciens, 167P. perolens, 366P. phaseolicola. See Pseudomonas morsprunorum.P. pisi. See Pseudomonas syringae.P. putida, 80
radiation D value, 381P. putrefaciens, 474 (See also Shewanella
Putrefaciens).P. syringae, 130–132, 529P. tolaasii, 130P. tomato, 130eggs, 198liver/organ meats, 77meats, 65, 102poultry, 65seafoods, 110vegetables, 130–132
Pseudonitzschia pungens, 740Pseudophyllidea, 691Pseudoterranova spp., 697, 703
P. decipiens, 702–703p60 protein, 604
Psychrobacter spp., 16–17, 19, 24–25, 397, 749fish/poultry, 110meats, 65, 80
Psychrophile, 7defined, 395–396heat-labile enzymes, 410
Psychrotrophs, defined, 54, 395–396bacterial genera, 55characterized, 404–406D values, thermal, 410eurypsychrotroph, 396physiologic mechanisms, 406–409stenopsychrotroph, 396
Pullularia. See Aureobasidium.Pulque, 187–188Pulsed electric field processing, 463–466
effect on L. monocytogenes, 464–465effect of nisin, 466illustrated, 465
PulsifierR, 219Putrefactive anaerobe, 68, 305Putrescine, 82, 84–85, 181, 474
Q
QC-PCR, 260Q fever, 158Quartenary NH3 compounds, 318Q10. See Temperature coefficient.Quick freezing, 399Quinacrine,Quorum sensing, defined, 524–525
biofilm formation, 529microbial responses, 526
R
Rabbit/mouse diarrhea, 288–289Rad, defined, 371Radappertization, 377–380Radiation preservation, 373–387
spectrum chart, 372Radicidation, 382–383
defined, 377Radioimmunoassay, 242, 253Radiolysis of water, 386Radiometry, 247–248Radurization, 383–394
defined, 377seafoods, 383–386
Ralstonia spp., 16, 25, 749
Index 779
Rancidity of butter, 167RAPTOR, 271Raoult’s law, 448Raoultella spp., 478, 481, 750
R. ornithinolytica, 733R. planticola, 733
Rathyibacter spp., 130, 748Real-time PCR, 259–260RecA, 529“Red bread” mold, 30“Red tide”, 731Redigel, 223Refrigerator temperature, defined, 396Relative humidity, 56
equilibrium relative humidity, 454Rep–PCR, 260Restriction enzyme analysis, 266Restriction fragment length polymorphism, 267Resusitation of injured cells. See Metabolic injury.Reuter, K., 6Reuterin, 335Resazurin reduction, 225Reverse passive hemagglutination, 242, 256Reverse transcriptase sequencing, 14Reverse transcription PCR, 258–259, 727Reye’s syndrome, 713Rhabditida, 697Rhizoctonia spp., 135Rhizomonas spp., 749Rhizopodia, 679Rhizopus spp., 17, 27, 30
R. arrhizus, 190R. oligosporus, 30, 187–191–192R. oryzae, 187R. stolonifer, 30, 134–135, 204
aw wminimum, 46butter spoilage, 167flour products, 203meat/poultry, 30, 66, 102soft rot, 134
Rhodococcus equi, 593, 605Rhodopseudomonas spp., 207Rhodosporidium spp., 33Rhodotorula spp., 17, 32–33
R. glutinis, 33.111R. minuta, 181R. mucilaginosa, 33
D value, 426R. rubra, 181meats, 66, 80olive spoilage, 181
seafoods, 110single-cell protein, 207
Ribosomes, structure, 14Ribotyping, 268Rice blast, 135Ricin, 650Rigor mortis of beef, 64RITARD model assay, 291, 664Roast beef, criteria, 502
cooking parameters,502flow diagram, 505
RODAC plate method, 227–228Roentgen, defined, 371Roll tube method, 225Ropiness, of beers, 183
bakery products, 204milk, 161
Rotaviruses, 111, 525, 650, 731Roundworm diseases, 696–704
anisakiasis, 702–704trichinosis, 697–702
rRNA analyses, 14–15RpoS. See sigma factorsRubratoxin B, 30Rubrobacter radiotolerans, 389
R. xylanophilus 389Ruiz-Palacios, 8Rum, 184Rumen, 184,
bacterial ATP/cell, 247Eh, 50
Russell, 5
S
Saccharobacter spp., 750S. fermentatus, 185
Saccharomyces spp., 17, 32–34S. bailii. See Zygosaccharomyces.S. bayanus, 189, 306S. bisporus. See Zygosaccharomyces rouxiiS. “carlsbergensis”, 183–184, 306S. cerevisiae, 179, 183, 186–187, 189, 274
var. boulardii, 630var. chevalieri, 189aw ffects, 48–49D value, thermal, 426D value, HHP, 460, 462Eh effects, 52PEF effects, 465osmotic stress, 48–49
780 Modern Food Microbiology
single cell protein, 207–208sorbic acid, 305YG, 155
S. diastaticus, 184S. “ellipsoideus”, 184, 188S. exiguus, 179, 188S. fragilis. See Kluyveromyces marxianus.S. intermedium, 188S. lactis. See Kluyveromyces marxianus.S. rosei. See TorulasporaS. rouxii. See Zygosaccharomyces rouxiiS. sake, 187S. uvarum, 179beer spoilage, 183fermentations pathway, 151mayonnaise, 202meat/poultry, 66, 102microcalorimetric detection, 274SO2 production, 306
Saccharomycetaceae, 31Saccharomycopsis spp.,
S.fibuligera, 208S.lipolytica, 32S.vernalis, aw minimum, 445
Saccharomycotoideae, 32Sakacin A, 339Sakacin P1, 339Sake, 186–187Salad dressing, 202–203Salad greens, 139Salami. See processed meats.Salibacillus spp., 21, 424, 747Salinicoccus spp., 747Salmonella spp., 17, 19, 25, 197, 397–398,
619–631S. Abortus-equi, 620S. Abortus-ovis, 340, 620S. Agona, 72, 629S. Albany, 72S. Anatum, 142, 320, 401, 621, 623, 629S. Arizonae, 205S. Baidon, 628S. Bareilly, 625S. bongori, 619S. Brandenburg, 72S. Cerro, 621, 629S. Choleraesuis, 534, 620–621S. Cubana, 320, 625S. Derby, 72, 623, 629S. Dublin, 534, 620S. Dumfries, 629
S. Eastbourne, 625S. enterica, 25, 71, 619S. enterica subsp. arizonae, 619S. enterica subsp. diarizonae, 619S. enterica subsp. houtenae, 619S. enterica subsp. indica, 619S. enterica subsp. salamae, 619S. Enteritidis, 7, 143, 521, 525, 531, 534, 621,
625–629acetic acid destruction, 203, 326AFLP analysis, 265eggs, 198, 202enteral foods, 206EO water effects, 317HPP effects, 462irradiation destruction, oysters, 383meats, 72mayonnaise, 202phage control, 340radiation D values, 381ribotyping, 268USA cases, 521–522viable but nonculturable, 233
S. Gallinarum, 534, 620–621S. Gaminara, 320S. Haardt, 629S. Hadar, 72S. Heidelberg, 398, 623, 625S. Hirschfeldii,S. Infantis, 320, 383S. Javiana, 628S. Kentucky, 104S. Kottbus, 628S. London, 620S. Mbandaka, 381, 383S. Miami, 620S. Minnesota, 623S. Montevideo, 104, 142, 319–320, 336, 629–621,
625, 629S. Muenchen, 628–629S. Newington, 401S. Newport, 521, 620–621, 625, 628S. Oranienburg, 620–621, 628–629S. Orion, 629S. Panama, 398S. Paratyphi A, 619, 621S. Paratyphi B, 401, 408S. Paratyphi C, 619S. Poona, 334, 628S. Pullorum, 534, 624–625, 631S. Richmond, 620
Index 781
S. Schottmuelleri, 621S. Senftenberg, 421, 460, 467, 621
thermal D values, 418, 420S. Stanley, 320, 628
alfalfa sprouts, 142sanitiers, 319
S. Tallahassee, 662S. Tennessee, 628S. Thompson, 623S. Typhi, 401, 525, 621S. Typhimurium, 104, 202, 332, 521, 572, 619–621,
623–626, 629var. Copenhagen, 72, 629annual prevalence, 520–521aw effects, 48BHA, 322biosensor detection, 269–271DT 104, 72, 109, 531, 620EO water, 313–314flow cytometry detection, 274FA detection, 252freezing survival, 401HHP effects, 460–463inhibition, 334jerky, 104injury repair, 232meats/poultry, 72, 104minimum growth temp., 398ozone, 315PEF effects, 465proline accumulation, 48quorum sensing, 526radiation D value, 381radiometric detection, 248
S. Uganda, 72S. Virginia, 629S. Weltvreden, 114S. Worthington, 72acetic acid destruction, 326AmpliSensor detection, 258annual cases, U. S., 521aw, 623bean sprouts, 142–143bioassay, 293BioSys, 275boiled eggs, destruction in, 202carrier, defined, 621compared to escherichiae and shigellae, 631competitive exclusion, 629–631distribution, 620–621, 623DNA probes, 257
D values, thermal, 623ELISA detection, 254enrichment serology, 252fluorescent antibody, 252freezing survival, 401growth, 623ice cream outbreak, 263ice nucleation detection, 263irradiation destruction, 381, 624lux gene detection, 261meats, 65, 67, 71–72, 75milk, 159l–2 test, 252–253origin, 523pH growth range, 43–44, 623–624poultry, 65, 71–72ready-to-eat foods, 200salad dressing effect, 202–203seafoods, 114seed sprouts, 142–143serotyping, 620syndrome. See salmonellosis.turkey meat, 89vehicle foods, 625
Salmonella l–2 test, 252–253Salmonellosis, 619–631
competitive exclusion, 629–631incidence, 520–521, 622infectious dose, 531, 625pathogenesis, 534prevention/control, 629symptoms, 625USA estimated cases, 521
Sambutoxin, 721–722Sampling plans, 508–509
plan stringency, 513San Francisco sour dough bread, 179Sanguibacter spp., 748Sanitizers. See food sanitizers.Sopovirus, 730Sarcina ventriculi, 524Sarcinae sickness of beers, 183Sarcocystidae, 680Sarcocystis spp., 680
S. hominis, 686S. suihominis, 686
Sarcocystosis, 686–689Sarcodina, 679Sarcomastigophora, 679Sarcosporidia, 686Sashimi, 703–704
782 Modern Food Microbiology
Sauerkraut, 180, 187spoilage, 180
Sausages, 102–103casings, 103dry, 175fermented, 3, 175–177semidry, 175spoilage, 104–105starters, 177“summer”, 175
Sausage poisoning, See botulism.Saxitoxin, 739Scenedesmus quadricauda, 207–208Scheele, 6Scheibel, 7Schizosaccharomyces spp., 17, 32, 34
S. pombe, 34, 188Schwann, T., 4Sclerotia, 422Sclerotinia fructicola. See Monilinia
S. sclerotiorum, 135Sclerotinium spp., 28Scombroid poisoning, 7, 732–734
histamine levels, 733irrelevance of coliforms, 481
Scopulariopsis spp., 102, 110Scotch whisky, 186Scrapie, 737Seafoods, 109–120
Aeromonas spp., 111biota, 110, 112–113botulinal spores in, 114composition, 115–116irradiation preservation, 383MAP, 358–359, 263mechanically deboned fish, 75microbiological quality, 112–113pH range, 44relevance of coliforms to, 111–114sampling plans, 513shellfish, 115, 118–120spoilage, 86, 115–120V. parahaemolyticus in oysters, 114viruses, 111, 114, 730–731
Sealworm. See Pseudoterranova decipiens.Secretion system, characterized, 536
A. tumefaciens, 536erwiniae, 537Pseudomonas spp., 537Ralstonia spp., 537S. enterica, 529, 534
Xanthomonas spp., 537yersiniae, 537
Seed sprouts, defined, 139disease outbreaks, 143–144HPP effects, 463internalization of pathogens, 142–143, 643irradiation of, 383microorganisms in, 139–142production of, 139sanitizers, 140, 319–320
Selenomonas lacticifex, 193–184Selmi, F., 7Seneca, 3Sereny test, 290Serotyping methods, 250–253Serotype/serovar, defined, 536Serratia spp., 17, 19, 26, 397, 750
S. liquefaciens, 68, 117, 306, 398S. marcescens, 306, 405
subsp. sakuensis, 26, 424eggs, 198MAP meats, 363meat/poultry, 65, 68, 102seafoods, 117
Shellfish. See seafoods.Shewanella spp., 16–17, 19, 26, 102, 397, 749
S. colwelliana, 26S. benthica, 26S. hanedai, 26S. putrefaciens, 26, 367
biofilms, 528DFD meats, 363greening of meats, 105, 107, 363meats, 65, 77pH growth minimum, 43poultry, 65, 90, 366seafoods, 110, 116–117, 354, 366
Shiga/Shiga-like toxins. See E. coli toxins.Shigella spp., 17, 19, 26, 40, 650
S. boydii, 631–632S. dysenteriae, 341, 631–632, 639
site of pathogenesis, 525, 537S. flexneri, 463, 527, 631–632, 634
pH growth range, 43S. sonnei, 43, 320, 631–632, 634
acid adapted, 530bioassays, 293fresh cut produce, 142, 144human isolations, 632–633minimum infectious dose, 537, 631related to escherichiae and salmonellae, 631
Index 783
syndrome. See shigellosis.virulence mechanisms, 525, 537
Shigellosis, 631annual estimated cases, USA, 519, 521
Shiokara, 179Shoyu, 28Shrimp. See seafoods.Sigma factors, 48, 529–532
acid tolerance response, 530–532alternative sigma factors, 529–530RpoS, 529
SimPlate method, 224Single cell proteins, 207–209Single-radial immunodiffusion, 242Siphoviridae, 264Skin tests (guinea pig and rabbit), 289–290Slow freezing of foods, 399Small, round structured viruses. See noro- and
Norwalk.Smoking, of meats, 3, 73
hams, 103Sodium chlorite, 317Sodium chloride, 320–321Sodium diacetate, 302, 326Sodium dicaprylate, 302Sodium hypochlorite, 316–317, 319Sodium lactate, 302Sodium-α-phenylphenate, 331Sodium hypophosphite, 307Soft swells, 437Soil/water microbiota, 17, 20Solomon, I., 5Sorbic acid/sorbates, 6, 301–303
cider, 185effect on patulin production, 717effect on ochratoxin, 716effect of botulinal spores, 304intermediate moisture food, 450–451mode of action, 305nitrite combinations, 304
Soul foods, 104Sour cream, 164Sourdough breads, 179–180Sous vide foods, 579–580Soy-extended meats, 73–74Soy sauces, 179, 187, 189–190Spallanzani, L., 4Spawn, A. F., 5Speck, M. L., 163Spectrum chart of radiations, 372Sphingobacterium spp., 23
Sphingomonas spp., 16–17, 19, 23, 25–26, 80, 749Sphingomyelinase, 605Spices/spice oils, 321, 323–324
biota of, 199–200Spiral plater, 219–220Spirillum itersonii, 433Spirulina maxima, 207–209Spoilage rate curve, 55Spore heat resistance, 422–423Sporeforming bacteria, 424Sporendonema. See Wallemia.Sporobolomyces spp., 110Sporocysts, 691–692Sporohalobacter spp., 424Sporolactobacillus spp., 424, 748Sporosarcina spp., 424, 747Sporotrichum spp., 30, 66, 79Sporozoea, 680Sporozoites, 683, 686–687Spray gun method, 229Sprouts. See seed sprouts.Stachybotrys spp., 28Standard plate count methods, 217–220Standard references, list of, 218Staphylococcal gastroenteritis, 545–561
history of, 545incidence/vehicle foods, 559causative factors, 561prevention, 560–561prevalence, 559–560symptoms, 558
Staphylococcus spp., 17, 19, 26, 176, 219, 323, 397,747–748
S. aureus subsp. anaerobius, 546, 748S. aureus subsp. aureus, 199–200, 532, 546, 548,
550, 748acid injury repair, 233“animal strains,” 547aw growth minimum, 46, 549, 554–555aw effects, 49bacteriophage types, 552BHA inhibition, 322bioassays, 286CAMP test, 593–594deli foods, 197, 199distribution/habitat, 545–547DNA probe, 257ecology, 334, 560–561ELISA detection, 243, 254eggs, 198enterotoxins. See enterotoxins.
784 Modern Food Microbiology
food handler carriage, 506freeze drying survival, 446gastroenteritis. See staphylococcalgrowth, 548hams, 108HPP effects, 461–463intermediate moisture foods, 448, 452jerky, 104livers, 87–88meats, 65–67, 75, 102metabolic injury repair, 230–231microbial interference, 560microcalorimetric detection, 274multiplex PCR, 259nitrosamines, 309pH growth minimum, 40, 43, 549poultry, 65processed meats, 104, 109quorum sensing, 527radiation D value, 381radioimmunoassay detection, 242, 253radiometric detection, 248salads, 199–200seafoods, 111–113sorbates, 304–305soy-extended meats, 73spices, 200, 205thermostable nuclease, 241, 244vegetables, 126, 144yogurt, 166
S. caprae, 546–547S. capitis, 547S. carnosus, 177S. chromogens, 546S. cohnii, 108, 546S. condimenti, 547S. delphini, 546S. epidermidis, 206, 244, 527, 542, 548, 560S. equorum, 108, 335–336
listeriae inhibition, 336S. fleurettii, 547S. haemolyticus, 546–547, 557S. hominis, 547S. hyicus, 546–547S. intermedius, 545–546S. kloosi, 547S. lentus, 546–547S. piscifermentans 547S. saprophyticus, 108, 546–547S. schleiferi subsp. coagulans, 546–547S. schleiferi subsp. schleiferi, 546–547
S. sciuri, 108, 546, 748S. simulans, 546–547S. vitulus, 748S. warneri, 546S. xylosus, 108, 546–547antagonism, 560–561distribution, 547enterotoxins. See enterotoxins.
Starter culture, defined, 163–164Stem-end rot, 135Stemphyltoxin III, 715Stenopsychrotroph, defined, 396Stenotrophomonas spp., 16, 26, 749–750
S. maltophila, 26S. rhizophila, 26
Sterigmatocystin, 710, 718Sterilization, defined, 416Stick knife, 63Sticky film surface method, 228–229Stomacher, 219Stomatococcus spp., 24, 747Streptobacillus spp., 750Streptobacterium spp., 153Streptococcus spp., 23, 150, 153
S. agalactiae, 157S. bovis, 153, 481S. cremoris. See Lactococcus.S. diacetilactis. See Lactococcus lactis.S. dysgalactiae, 157S. equinus, 481S. garvieae. See Lactococcus.S. iniae, 737S. lactis. See Lactococcus.S. parauberis, 593S. plantarum. See Lactococcus.S. raffinolactis. See Lactococcus.S. salivarius,
subsp. salivarius, 153subsp. thermophilus, 150, 153, 158, 161,
167–168, 335, 340S. sanguis, 154S. uberis, 157phylogeny, 593
Streptolysin O, 603Streptomyces spp., 15, 130, 747
S. griseus, 431S. natalensis, 328
Strong, D. H., 8Subtilin, 304, 330Suckling mouse assay, 288Sudden oak tree death, 135
Index 785
Sufu, 187Sugars, 204–205, 320–321
criteria, 511spoilage, 204
Sulfide spoilage, of canned foods, 435, 511Sulfolobus spp., 44Sulfur dioxide/sulfites, 302, 305–306, 331
aflatoxins, 306, 714dried foods, 447grapes, 331patulin, 717
“Summer sausage”, 175Sun drying, 443Suncus murinus, 287, 585Superantigen, defined, 558Superoxide dismutase, 403Surface examinations, 226–229
agar syringe, 228ATP assay, 227RODAC plate, 227–228spray gun, 229sticky film, 228–229swab methods, 227ultrasonic device, 229
Surface plasmon resonance, 271Surface plating, 218Sushi, 695, 703–704Suttonella spp., 749Swab/agar slant method, 229Swab-rinse methods, 227Sweet acidophilus milk, 163Synaptobrevins, 580Syntrophosphora spp., 424
T
Tachyzoites, 683Taenia spp., 691
T. saginata, 694–696radiation sensitivity, 384
T. solium, 695–696radiation sensitivity, 384
destruction, 696Taeniarhynchus saginatus. See Taenia saginata.Taeniasis, 695–696Taeniidae, 691Taette, 167Takadiastase, 150Talaromyces spp., 30
T. flavus, 30D values, 423
T. macrosporus, 462Talmadge-Aiken act, 8Tao-si, 187Tape worms, 525TaqMan assay, 666Tarhana, 167Taylor, W., 7Taxonomic methods, 14–15T cell response. See cytokines.Teekwass, 188Teleomorph, defined, 27, 31Telluria spp., 16, 25, 80, 749
T. chitinolyticus, 749Tempeh, 30, 181, 190Temperature coefficient, 395TEMPOR, 224Tequila, 187–188Terracoccus spp., 747–748Terasaki plate, 254Terrein, 30Terribacter spp., 748Teschoviruses, 489Tetracyclines, 6, 329–330Tetragenococcus spp., 25, 150, 153
T. halophilus, 25, 153, 179T. muriatic,153, 179
Tetrazolium reduction, on poultry,Thamnidium spp., 27, 30, 66, 102
T. elegans, 30, 398Thawing of foods, 399, 403–404Thermal death point, E. coli, 417Thermal death time, defined,
424–425C. botulinum, 421–422death time curve, 425
Thermoactinomycetes spp., 424Thermoanaerobacterium spp., 424, 430
T. thermosaccharolyticum, 435–436Thermobacterium spp., 153Thermoduric, defined, 415Thermolysin, 664Thermophiles, 7, 54, 415
cell lipids, 433–434cell membranes, 434enzymes, 430–432flagella, 432genetics, 435nutrient requirements, 432–433oxygen tension, 433ribosomes, 432temperature effects, 434
786 Modern Food Microbiology
Thermophilic anaerobe spoilage, of canned foods, 436criteria for spores, 511
Thermostable direct hemolysin (TDH), 537, 659–660bioassays, 660related hemolysin, 664thermal D values, 659
Thermostable nuclease, 241, 244–246, 552enterococci, 244minimum detectable, 244numbers of cells, 245thermal D value, 244, 554
Thermoultrasonication. See manothermosonication.Thermus spp., 388Thiabendazole, 331Thielaviopsis spp., 134
T. paradoxa, 135Thiol-activated toxins,
aerolysin, 734cereolysin, 583–584ivanolysin O, 603listeriolysin O, 610perfringolysin O, 603pneumolysin O, 603streptolysin O, 603
Thompson, S., 7Thumba, 188Thymol, 53Tibi, 188Tir, defined, 536Titratable acidity, 165
defined, 164Tofu, 199Top 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”, 436butter, 167eggs, 198pink sauerkraut, 180sugars, 204
Torulaspora spp., 17, 31, 34T. delbrueckii, 34
D value, 426T. hansenii. See Debaryomyces
Torulopsis spp., 17, 66T. candida, 323. See also Candida famata.T. holmii, See Candida
T. stellata. See CandidaT. versitilis, 461
Total volatile bases, 118, 474–475Tourne disease, 184Toxic shock syndrome toxins, 546, 557Toxocara spp., 697Toxoflavin, 191Toxoplasma spp., 520, 680
T. gondii, 17, 19, 525, 532, 683–686sites of pathogenesis, 525
cats, 683control, 686
Toxoplasmosis, 683–686Transmissible spongiform
encephalopathies, 737, 739Travelers’ diarrhea, 650, 663Trematoda, 690Trichinella spp., 697
T. nativa, 698T. pseudospiralis, 698T. spiralis, 8, 77, 697–702drying survival, 446fermented sausage, 176freezing destruction, 403, 700–701microwave cooking, 701–702site of pathogenesis, 525thermal destruction, 700
Trichinellida, 697Trichinosis, 697–702
control/prevention, 700–702from fermented sausage, 176prevalence, 697–699
Trichoderma spp.,T. pseudokoningii, 722T. viride, 207–208
Trichosporon spp., 17, 32, 34, 66, 102T. cutaneum, 207T. pullulans, 34
aw minimum, 46, 445seafoods, 110
Trichothecenes, 29Trichothecium spp., 17, 28, 30
T. roseum, 30Trimethylamine, 117, 474–475Trimethylamine-N-oxide, 116–117Trogotrematidae, 690Trophozoites, 680–683Tsunami™, 317–318T-2 toxin, 255Turbatrix aceti, 696Turbidity of beers, 183
Index 787
Turkey meat products, 89Twelve-D concept, 379
defined, 429Tylosin, 304, 330Tyndall, J., 6Typhoid fever, milkborne, 159, 619–620
carrier, 159Tyramine, 84, 118, 181
U
Ultra-high temperature processing, 24Ultrasonic surface method, 229Ultraviolet light, 372Underwood, W., 7Ureibacillus spp., 424Ustilago maydia, 135
V
Vacuum packaging. See modified atmospherepreservation.
Vagococcus spp., 17, 26, 150, 153, 397, 593V. fluvialis, 153V. salmoninarum, 153, 398poultry, 65
Vancomycin-resistant enterococci, 169Van Ermengem, E., 7–8, 573Vanillin, 321, 323Vapor pressure, ice and water, 400Variovorax spp., 16, 749Vegetables, 125–137
composition, 128–129bacterial spoilage, 128–133enterococci, 490fungal spoilage, 134–136
Alternaria rot, 135anthracnose, 134–135banana crown rot, 134black rot, 135–136blue mold rot, 134–135brown rot, 135Cladosporium rot, 135crown rot, 135diplodia stain, 136downey mildew,135dry rot, 135gray mold rot, 139green mold rot, 135lenticel rot, 135neck rot, 134
pink mold rot, 135Phytophthora rot, 134potato blight, 135Rhizopus soft rot, 134rice blast, 135slimy brown rot, 135“smut”, 135soft rot, 128sour rot, 134stem-end rot, 130, 135watery soft rot, 135
hepatitis A outbreak, 730listeriae in, 200MAP, 360microorganisms in, 126–127, 129pH range, 42spoilage, 129–131
Veillonella spp., 750Vero cells, 273, 583Verotoxin. See E. coli toxins.Verocytotoxin. See E. coli toxins.Verruculogen, 30Versicolorin A, 710Versiconal hemiacetal acetate, 710Verticillium theobromae, 135Viable but nonculturable cells, 233–234
RAPD amplification, 267Vibrio spp., 16–17, 19, 26, 102, 110, 397–398,
657–664, 749V. alginolyticus, 657–658, 663–664, 733V. cholerae, 144, 524, 657–658, 660, 664
AFLP analysis, 265bioassays, 286, 288, 291, 293cholera toxin, 649–650chromosomes, 538correlation with coliforms, 481distribution, 662enterotoxin, 663gastroenteritis, 661HPP sensitivity, 461non-O1 strains, 539, 661–662pH growth range, 40serovar 0139, 661
PFGE profile, 267suckling mouse assay,toxin bioassay, 287, 293viable but nonculturable, 233virulence mechanisms, 525, 537
V. fischeri, 234, 261, 524V. fluvialis, 664V. furnissii, 664
788 Modern Food Microbiology
V. harveyi, 234, 261, 526V. hollisae, 461, 660, 664
TDH-related hemolysin, 664V. marinus, 439V. mimicus, 461, 660
bioassay, 293V. parahaemolyticus, 7–8, 324, 481, 671
alarm level, 114aw growth minimum, 46, 658–659BHA inhibition, 322bioassays, 286, 291–294D value (thermal), 659gastroenteritis. See vibriosis.growth, 398, 657–659heat stressed, 232HHP destruction, 461–462ileal loop response, 286–287irradiation, 383Kanagawa reaction, 659pH growth range, 40, 657–658sorbate effects, 304seafoods, 111, 114toxin. See thermostable direct hemolysin.viable but nonculturable, 233virulence mechanisms, 525, 537, 659–660
V. vulnificus, 408, 657–658, 660, 663–664bacteriophages, 341, 664bioassay, 286HHP sensitivity, 461PCR detection, 261phages, 488, 531seafoods, 114sigma factors, 529viable but nonculturable, 233
Vibriosis (V. parahaemolyticus), 657–661prevention, 671–672USA estimated cases, 521
Vinegar eels, 696Virgibacillus spp., 21, 424Virulence, defined, 536Viruses, 727–731
adeno-, 381African swine fever, 728astro-, 111, 144, 525calici-, 730chlorine effects, 730coliphages, 487–489coxsackie, 114, 379–381, 728cytomegalo-, 461ECHO, 114, 379, 381, 728–729enteric, 728–729
foot-and-mouth, 729fresh produce, 144, 730Hawaii, 731noro-, 111, 114, 144, 730–731
cruise ship outbreaks, 730hepatitis A, 144, 379, 381, 488, 575, 727, 729–730hog cholera, 728–729HPP effects, 461–462Norwalk, 427, 730
hepatitis B, 114, 525herpes, 381, 461chlorine resistance, 730polio, 488, 727–729rota-, 111, 114, 462, 525, 731, 729–730radiation D values, 374, 379–381sindbis, 461small, round structured. See noro-.U.S. foodborne cases, 520–521, 729
Voges-Proskauer test, 477Vogesella spp., 16, 749Volatile fatty acids, 474Volatile reducing substances, 118
W
Wagatsuma’s agar, 659Wallemia spp., 17, 31
W. sebi, 31Water, bottled, 210–211Water activity. See aw.Wautersia spp., 16, 25Weissella spp., 17, 19, 24, 26–27, 65, 102, 110, 150,
152–153W. cibaria, 152, 179W. confusa, 27, 152W. halotolerans, 27, 152W. hellenica, 27, 152W. kandleri, 27, 152W. kimchii, 152W. koreensis, 153W. minor, 27, 153W. paramesenteroides, 27, 153W. thailandensis, 153W. viridescens, 27, 118, 153, 398
greening of wieners, 104–105, 107, 109seafoods, 110
Wertheimer, J., 5Whaleworm. See Anisakis simplex.Whey, defined, 156Whirl-Pak bags, 353“Whiskers” of beef, 30, 79
Index 789
Whiskey. See distilled spirits.White mustard essential oil, 323–324White spot of beef, 30, 79Wholesome Meat Act, 8Willopsis spp., 33Wines, 3, 33, 184–185
flowers condition, 184palm, 186–187
Winslow, I., 5Wisconsin process (bacon), 309Wolinella spp., 749
W. carva. See Campylobacter curvus.W. recta. See Campylobacter rectus
World Health Organization, irradiation approval, 385
X
Xanthans, 132Xanthobacter spp., 16, 749Xanthomonadins, 132Xanthomonas spp., 16, 750
X. axonopodis, 130–131X. campestris, 130X. campestris pv. oryzae, 130X. oryzae pv. oxyzicola, 130Microarray analysis, 269olive spoilage, 181
Xeromyces spp., 17, 31X. bisporus, 31, 445
aw growth minimum, 31aleuriospores, 445
Xerophiles, defined, 30aw growth minimum, 46
X-rays, defined, 373, 376Xtra Bind system, 259Xylella spp., 16, 750
X. fastidiosa, 130Xylinophilus spp., 16Xylophilus spp., 750
Y
Yarrowia spp., 17, 34, 102Y. lipolytica, 34
Yeasts, 31–34aw growth range, 42deli products, 199–200Eh requirements, 50meats, 66pH, 40seafoods, 110
Yersinia spp., 17, 19, 27, 102, 397, 525Y. aldovae, 667Y. bercovieri, 27, 665, 668Y. enterocolitica, 27, 73, 396, 535, 539, 665–668,
671aw effects, 48bioassay, 286, 288, 293–294, 667biovars, 666–667coliform relevance, 481colony hybridization detection, 258distribution, 666D value (thermal), 665enterotoxin. See enterotoxins.gastroenteritis. See yersiniosis.growth requirements, 665HPP effects, 460–461irradiation destruction, 381, 383MAP meats, 361, 363Meats. 78, 88Milk, 159, 667mouse infectivity, 287PCR detection, 243pH growth range, 40, 43, 665porcine isolations, 72–73travellers’ diarrhea, 650yogurt, 161–162Yops, 535–537
Y. frederiksenii, 73, 88, 159, 665–668Y. intermedia, 73, 88, 665–667Y. kristensenii, 73, 665–668Y. mollaretii, 27, 665Y. pestis, 27, 535, 664Y. pseudotuberculosis, 535meats, 65, 72–73
Yersiniabactin, 538Yersinosis, 8, 521, 664–668
prevention, 671–672YG, defined, 155Yogurt, 161, 165
fate of E. coli 0157:H7 in, 165lactose intolerance, 162–163pH, 165
Y-1 adrenal cells, 293, 295Yops, defined, 535–536
Y. enterocolitica, 668
Z
Zapatera spoilage, 181Zero tolerance, defined, 611Zearalenone, 29, 727
790 Modern Food Microbiology
Zoomastigophorea, 679Zoonosis, defined, 687–688Z value, 426–428Zygomycetes, 27Zygomycota, 27Zygosaccharomyces spp., 17, 31–32, 34
Z. bailii, 34effect of PEF, 466effect of HHP, 457–458mayonnaise spoilage, 202–203,
474pH growth range, 43sulfurous acid, 306
Z. rouxii, 34, 187, 190, 321aw growth minimum, 48–49, 445dried foods, 445
Zygospores, 27Zymobacter spp., 750
Z. palmae, 185Zymomonas spp., 16, 750
Z. anaerobia, 183Z. mobilis, 155
YATP, 155YG, 155
Zymophilus raffinosivorans, 183Z. paucivorans, 183