Fundamental Food Microbiology, Third Edition - Fuad Fathir

INDEX 575
in condiments, 351
in dairy products, 351
discovery of, 7, 417–418
EDTA, inhibitory action of, 503
in fish, 47, 331, 350–352
in fruits, 331, 350–351
habitats of, 48, 331, 350, 429
heat treatment for, 460, 462–463
laws on, 545
MA packaging impact on, 349, 493
in meat, 351–352, 498
nitrite, inhibitory action of, 500
pH level for, 349–350, 478, 532
in preservative testing, 226
protein synthesis by, 90
radiation, impact of, 350, 511–512
salt concentration level, 349–350
in sausages, 7
in shellfish, 47
statistics on, 337–340, 421
temperature for, 349–350, 478, 532
testing for, 562
types of, 349–350
in vegetables, 48, 331, 350–352
water activity level, 349–350, 478–479, 532
Clostridium butyricum
butyric acid production by, 30
in canned food, 49, 286
in cheese, 500
gas blowing by, 500
nitrite, inhibitory action of, 500
pH level for, 478
in vegetable juice, 50
water activity level, 478
Clostridium estertheticum, 262, 293, 294
Clostridium laramie
atmosphere for, 76, 262, 294
in beef, 294, 296
characteristics of, 28
discovery of, 294
in meat, 44, 271–272
pasteurization of, 291
spoilage from, 293
spore formation by, 294
temperature for, 44, 262, 294, 512
Clostridium pasteurianum, 50, 286
Clostridium perfringens
atmosphere for, 393
vs. Bacillus cereus, 329
in canned food, 49
in cereals, 49
characteristics of, 28, 392–393
contamination level, 394
cost of, 326
in fish, 47
\
gastroenteritis from, 329, 339, 392–395
in gum, 49
habitats of, 335, 393, 429
in meat, 44, 394
in Mexican food, 331
O-R potential level, 478
pH level for, 393
prevention of, 362
salt concentration level, 393
in shellfish, 47
in spices, 394
in starches, 49
statistics on, 337–340, 421
symptoms of, 394
temperature for, 393
testing for, 559, 563
toxicoinfection from, 329
in vegetables, 48, 394
water activity level, 393, 478
Clostridium putrefacience, 262, 286
Clostridium saccharolyticum, 28
Clostridium sporogenes, 49, 286, 463, 525–526
Clostridium thermosaccharolyticum, 49, 286, 463
Clostridium tyrobutyricum, 28, 200, 284, 500
Cloves, 51, 71, 505
Clumping factor, 158
Coagulase, 345
Cobalt, 508, 510
Cocoa, 502
Coconut, 39, 71, 463
Codex Alimentarius, 548
Coffee, 478, 480
Cogniard-Latour, Charles, 6
Cohn, Ferdinand, 4, 7
Coliform bacteria, see also Enterobacteriaceae
atmosphere for, 32, 44–45, 432
in butter, 278
characteristics of, 432
in cheese, 284
in chicken, 300–301
definition of, 32, 432
in eggs, 274, 448
in fish, 275
gastroenteritis from, 408
habitats of, 44–50, 432–433
lactose fermentation by, 432–433
mastitis link, 45
in milk, 277, 447
in olives, 284
pasteurization of, 432
pH level for, 432
in pickles, 284
sanitation indicator, 32, 432–433
in shellfish, 276
spoilage from, 284