Fundamental Food Microbiology, Third Edition - Fuad Fathir

596 FUNDAMENTAL FOOD MICROBIOLOGY
in sweetened condensed milk, 278
in vegetable juice, 280
in vegetables, 279
Penicillium camembertii, 21, 134
Penicillium caseicolum, 134
Penicillium patulum, 354
Penicillium roquefortii, 21–22, 134, 196, 201, 354
Penicillium viridicatum, 354
Pentose phosphoketolase pathway, 85, 86, 143
Pentoses, 69, 130–131, 139–140, 143
PEP-PTS system, 138–139, 168–169
Peppers, 205, 351
Peptides, 70, 89, 109, 138, 145–148
Peptidoglycan, 19
Perfect mold, 94
Permease system, 139–140, 193
Person, C., 6
Pesticides, 546
Pets, 40; see also specific types of
pH level
for aciduric bacteria, 31, 262
antimicrobial action of acids, 484–490
in beef, 44
in birds, 44
in canned food, 285–286
definition of, 73
dissociation constant, 74
in eggs, 46
in food processing/storage, 73–75, 105,
483–490
of fruit juice, 50
of fruits, 47
heat treatment, impact on, 49, 458
in humans, 107–108
in hurdle concept, 532
of mayonnaise, 50
for mold growth, 21
radiation, effect on, 511
of salad dressing, 50
of soft drinks, 50
spoilage, impact on, 262–263, 285–286, 317
spores, impact on, 95–99
stress adaptation to, 105, 107–108
for sublethal stress, 108–109
of vegetable juice, 50
of vegetables, 47
water activity level, impact on, 73, 478
Phaffia, 247
Phagovar, 16
Pharyngitis, 385
Phase-contrast microscopy, 316
Phosphate, 70, 114, 273, 478
Phosphoenolpyruvate (PEP), 138, 140
Phosphoketolase (PK) pathways, 85, 86–87, 143
Phospholipids, 19, 148, 277
Phosphoric acid, 73, 82, 458, 532
Phosphorus, 71
Phosphotransferase (PTS), 138
Phytopthora, 279
Pichia, 22, 95, 280
Pichia membranaefaciens, 22
Pickles
acetic acid level in, 487
benzoic acid level in, 489
heat treatment of, 462
parabens in, 489
preservatives for, 501
salt concentration level for, 284
spoilage of, 22, 262, 284
Pigments, 22
Pigs, 379, 412; see also Ham; Pork
Pineapple, 25
Plankton, 381
Plants (facilities), see Facilities
Plants (vegetative), 35–36; see also specific types
of
Plasmids, 152–169
Plate count agar, 558–559
Plesiomonas, 26
Plesiomonas shigelloides, 26, 47, 407–408, 426
Podoviridae, 178
Poliovirus, 22
Polymerase chain reaction test, 565
Polypeptides, 106
Polyphosphates, 82
Polysaccharides, 32, 69, 84, 537–538
Pork, see also Ham
campylobacteriosis from, 378
gastroenteritis from, 346, 374, 394
irradiation of, 513
microbial attachment to, 537–539
refrigerated storage of, 296
salmonellosis from, 365
taeniasis from, 412
trichinosis from, 412
vacuum-packaging of, 296, 495
washing of, 453
Porphyrins, 274
Potassium, 71
Potatoes
botulism from, 351
irradiation of, 509, 513
listeriosis from, 368
microorganisms in, 48–49
rot in, 21
sprouting of, 509
water activity level, 478
Poultry, see also Chicken; Turkey
gastroenteritis from, 374
irradiation of, 513