Fundamental Food Microbiology, Third Edition - Fuad Fathir

INDEX 583
spoilage from, 261, 270–271, 273, 293
Hafnia alvei, 26, 298, 409
Halotolerant bacteria, 31, 479
Ham, see also Pork
brine and curing solutions for, 443
discoloration of, 297
low-heat processing of, 45, 296–297
refrigerated, 296–297
salt concentration level, 73
spoilage of, 273
staphylococcal intoxication from, 346
storage of, 45
vacuum-packaged, 296–297
Hansen, Emil, 6
Hansenula, 95, 279, 280
Hazard Analysis Critical Control Point (HACCP),
9, 549–553
Heat treatment, see also Radiation
decimal reduction time, 459–460
designing of, 459–460
discovery of, 7
factors affecting, 457–459
high-heat
definition of, 77
vs. low-heat processing, 460–462
for sublethal stress, 111
temperature/time for, 77, 458–459,
463–464
vs. hydrostatic pressure, 522
inductive, 517
vs. irradiation, 509
low-heat, see Low-heat processing
mechanisms for, 457
methods for, 460–464
from microwaves, 464, 508, 516–517
objective of, 456–457
ohmic, 517
pasteurization, see Pasteurization
pH level impact on, 49
roasting of meat, 77
for sterilization, 189
sterilization by
stress adaptation to, 107
study of, 7
for sublethal stress, 108, 110–113, 457
temperature/time for, 458–459
thermal death time, 460
ultrahigh-heat
of milk, 277, 307–309, 464
temperature/time for, 77, 458–459, 464
of wine, 7
Helicobacter pyloris, 114, 117, 418
Helmholtz, Hermann, 5
Helminths, 411–412; see also specific types of
Hemicellulase, 248
\
Hemicellulose, 69
Hemoglobin, 70, 89
Hemolysin, 345, 368
Hemorrhagic colitis, 372, 373
Hemorrhagic uremic syndrome (HUS), 372, 373
Hepatitis A
carriers of, 39
characteristics of, 21
discovery of, 417
in fish, 47
habitats of, 32, 383–384
illness from, 22, 329, 383
vs. Norwalk-like viruses, 329
pasteurization of, 383–384
in seafood, 422
in shellfish, 47
symptoms of, 361–362
Herring, 409
Heterotrophic microorganisms, 82
Hexose monophosphate shunt (HMS), 85, 86, 143
Hexose phosphoketolase pathway, 85, 86–87
Hexoses, 130, 139–143, 168
High-pressure processing, 517
High-voltage arc discharge, 518
Histamine
in blue cheese, 201
in cheddar cheese, 199, 284
in cheese, 409
in fish, 275, 409–410
illness from, 324, 409–410
production of, 90, 148
in sausage, 204, 409
Histidine, 90, 192, 199, 201
Histones, 17, 19
Hite, Bob, 520
Holding time, 459
Honey
botulism from, 352
spoilage of, 282
water activity level, 72, 282, 475, 481
Hooke, Robert, 4
Hot dogs, see Frankfurters
Humans
cholesterol level, 71, 214
in food processing/storage chain, 39, 443–444
GI disorders, see Gastrointestinal tract
kidney stone formation in, 245
pathogens in, 39
pH level in stomach, 107–108
serum cholesterol level, 71, 214
Humidity, 76
Hurdle concept, 107, 530–533
Hydrogen peroxide
aflatoxin, inactivation of, 355
for bleaching of food, 501–502