Fundamental Food Microbiology, Third Edition - Fuad Fathir

INDEX 577
D
D value, 459–460, 511
Dahi, 189
Dairy products, see also specific types of
aroma of, 145, 163
botulism from, 351
campylobacteriosis from, 378
EDTA in, 503
fermentation of, 27, 127–133, 283–284
flavor of, 16, 87, 145
food poisoning from, 331
PEF treatment of, 519
plate count for, see Standard plate count (SPC)
quality standards for, 546–547
salmonellosis from, 365
sorbic acid level in, 488
spoilage of
characteristics of, 283–284
dairy mold, 21
rancidity in, 21–22
from starter culture, 133
starter cultures for, 173–174
yersiniosis from, 380
Dates, 279
De Morveau, G., 7
Death of cells, 114
Decimal reduction time, 459–460, 511
Dehydration, 480
Denys, J., 7
Deoxycholate, 109–110
Department of Health and Human Services, 546
Department of Justice, 546
Desulfotomaculum, 28, 31, 32, 95, 99
Desulfotomaculum nigrificans, 28, 49, 88, 286,
463
Detergents, 444–445
Dextran, 27, 69–70, 88, 129, 247
Dextrin, 248
Dextrose, 204, 273
Diacetyl
to acetaldehyde ratio, 190
for aroma, 145, 163, 189
in blue cheese, 201
in buttermilk, 189–191
in carbohydrate metabolism, 87
in cheddar cheese, 198
in cottage cheese, 196–197
for flavor, 16, 145, 246
genetic studies of, 163
as preservative, 228
production of, 128–130, 145, 152, 191
in sauerkraut, 206
in sausage, 203–204
temperature for, 190
\
in yogurt, 191, 193, 195
Diarrhea, 7, 211, 215, 371–372, 401–403
Diauxic growth, 63
Dibenzanthracene, 504
Dimethylsufide, 275
Dinophysis fortii, 411
Dipicolinic acid, 95
Disaccharides, 69, 84, 130, 138–145
Disulfides, 148
Dogs, 40
Doubling time, 59, 60
Dough, 355
Dressing, for salads, see Salad dressing
Dulcitol, 364
Durand, Peter, 7, 456
Dyes, 109
Dysentery, 372, 374–376
E
E. coli, see Escherichia coli
Echo virus, 22
EDTA, 503, 539
Edwardsiella, 26
Eggs
antimicrobial factors in, 46, 71, 274
APC for, 448, 520
campylobacteriosis from, 378
carbohydrates in, 274
contamination of, 37, 46
dehydration of, 481
discoloration of, 274
enzymes in, 248
flavor of, 274
food poisoning from, 331
gastroenteritis from, 346
heat treatment of, 462–463
hydrogen peroxide in, 501
listeriosis from, 368
MA packaging of, 495
mycotoxins in, 355
pathogens in, 37, 39
PEF treatment of, 519–520
pH level of, 74, 274, 486
preservatives in, 226, 228–229
proteins in, 70
quality standards for, 547
salmonellosis from, 365
specifications for, 448
spoilage of, 274
thermoduric bacteria in, 46
washing of, 453
water activity level, 72
Ehrenberg, Christian, 4
Electric pulse, 108