Fundamental Food Microbiology, Third Edition - Fuad Fathir

598 FUNDAMENTAL FOOD MICROBIOLOGY
from processing, 44, 270–271
spoilage indicator, 315
in milk
casein proteolysis from, 197
fermentation of, 189
flavor from, 277
heat-stable enzymes from, 307–309
mastitis link, 45
from processing, 45–46
spoilage of, 265–266, 277
nitrite, inhibitory action of, 501
in nuts, 48
protein hydrolysis by, 30, 89
proteinase production by, 306
in shellfish, 47, 276
sorbic acid, inhibitory action of, 489
spoilage from
in cottage cheese, 259, 283
in fish, 275, 307
in meat, 315
in milk, 265–266, 277
in shellfish, 276
in vegetables, 279
surface attachment by, 538–539
temperature for, 31, 44, 77
in vegetables, 36, 47, 279
in water, 39, 50
Pseudomonas aeruginosa, 23
Pseudomonas fluorescens
characteristics of, 23
in eggs, 274
generation time of, 470
in meat, 265
in milk, 307–309, 317–318
spoilage from
in eggs, 274
in meat, 265
in milk, 307–309, 317–318
temperature for, 261
starvation, response to, 114, 117
water activity level, 479
Pseudomonas fragi, 261, 307–308, 310, 495, 538
Pseudomonas putida, 23
Pseudomonas putrefacience, 25; see also
Shewanella putrifacience
Psychrobacter, 25
Psychrobacter immobilis, 25
Psychrophilic microorganisms, 44–46, 77, 290
Psychrotrophic microorganisms
definition of, 31, 77, 261, 290
flavor from, 191
growth of
retardation of, 226
temperature for, 77, 261, 290
in meat, 315
in milk, 189
plate incubation for CFUs, 559
spoilage from, 261, 315
Ptychodiscus brevis, 411
Pudding, 397
Pulse pressure, 526
Pulsed electric fields (PEF), 517, 519–520
Pure water, 72
Putrescine, 90, 275
Pyrazines, 246
Pyruvate
atmosphere for, 88
in carbohydrate metabolism, 140, 145
in fermentation process, 193, 200
genetic studies of, 162–163
O-R potential level impact, 76
stress response, 111–112, 117
Pyruvic acid, 85
Q
Q fever, 26, 386, 462
Quaternary ammonium compounds, 108,
446–447, 539; see also Ammonium
R
Rabies, 5
Radiation, 108, 110–111, 113, 507–513; see also
specific types of
Radio waves, 516–517
Radioimmunoassay, 562
Radishes, 35, 36, 205, 368
Raffinose, 69
Rahn, O., 108
Raisins, 480
Rancidity, 71
Raspberries, 413
Red tide, 411
Redi, Francesco, 4
Redox potential, 75–76
Reducing agent, 75
Refrigeration, see also Freezing
factors affecting, 470–472
methods for, 472–473
objective of, 468–469
for preservation, 467–468
shelf life impact, 473
spoilage during, 290–293, 469–470
for sublethal stress, 108
temperature for
for microbial growth, 31, 77, 290, 470
specifications for, 472
Regulon, 106
Rennin, 195, 197–199, 201, 250
Reproduction methods, 58