Fundamental Food Microbiology, Third Edition - Fuad Fathir

580 FUNDAMENTAL FOOD MICROBIOLOGY
FAO, 547–548
Fatty acids, 71, 89–90, 138, 148
FDA, 545–547
Federal Trade Commission, 546
Fermentation
antimicrobic activity from, 483–484
of buttermilk, 189–191
of carbohydrates, 84–89
of cheese, 195–202
of dairy products, 188–202
of meat, 202–205
during microbial growth, 82–84
microbiology of, 6, 125–127, 185–187
of milk, 188–189
of proteins, 89–90
starter cultures for, 127–134
of vegetables, 205–206
of yogurt, 191–195
Fertilizer, 36–39
Feta cheese, 370
Figs, 279, 351
Filtration, 452
Fimbriae, 537–538
Fish, see also specific types of
anisakiasis from, 412
bleaching of, 501–502
botulism from, 351
characteristics of, 310
chilling of, 472
cholera from, 398–400
ciguatera poisoning in, 410
color of, 501–502
dehydration of, 480–481
discoloration of, 22, 310
fermentation of, 129
food poisoning from, 331
gastroenteritis from, 381–382, 394, 398–399,
407–408
histamine poisoning in, 409–410
irradiation of, 509, 512
listeriosis from, 368
MA packaging of, 495
microorganisms in, 25–29, 36–37, 46–47
pasteurization of, 512
pH level of, 74, 275
preservatives for, 500–505
salmonellosis from, 365
smoke curing of, 481, 504
sous vide processing of, 291, 472
spoilage of, 275–276, 316
wastewater treatment, 253
water activity level, 72, 480–481
Flatworms, 411
Flavobacterium
atmosphere for, 32
characteristics of, 25
in fish, 47, 275, 307
lipase production by, 30, 90
in meat, 307
in milk, 45–46, 277, 307–308
in potable water, 39
proteinase production by, 30, 89
in shellfish, 47
spoilage from, 261
temperature for, 31
in water, bottled, 50
Flavobacterium aquatile, 25
Flies, 40
Flour, 39, 48–49, 501, 513
Fluorescamine reagents, 318
Foam-drying, 481
Folate, 246
Folic acid, 164, 516
Folin-Ciocalteu reagent reaction, 318
Food and Agricultural Organization, 547–548
Food and Drug Administration, 545–547
Food, annual U.S. sales of, 545
Food Safety and Inspection Service, 546, 550
FoodNet, 335, 338
Formaldehyde, 504
Formate, 64, 88, 162, 194
Formazan, 115
Formic acid, 131, 192, 277
Fracastoro, Girolamo, 5
Frankfurters
HPP treatment of, 525–526
listeriosis from, 369–370, 424–425
low-heat processing of, 45, 296–297
spoilage of, 273
storage of, 45, 296–297, 302
Freeze-drying, 480
Freezing, see also Refrigeration
factors affecting, 470–472
methods for, 473
microorganisms growth in, 469–470
objective of, 468–469
for preservation, 467–468
radiation, effect on, 510–511
of starter cultures, 176
for sublethal stress, 108, 110–113
temperature for, 77, 473
Fructose
in carbohydrate metabolism, 88, 141
classification of, 69
in corn syrup, 248
in starter cultures, 129, 130
Fruit juice, see also specific types of
carbohydrates in, 279
cellulase in, 248, 253
centrifugation of, 451–452