Fundamental Food Microbiology, Third Edition - Fuad Fathir

600 FUNDAMENTAL FOOD MICROBIOLOGY
in chicken, 365
cost of, 326
in dairy products, 331, 365
discovery of, 417
drug resistance, 364
in eggs
contamination methods, 46, 365–366
heat treatment of, 462
nitrite impact on, 501
standards for, 448
statistics on, 331
on equipment, 40
fermentation by, 364
in fish, 47, 331, 365
food poisoning from, 329–331, 337–339,
362–367
in fruit juice, 50, 426
in gum, 49
habitats of, 26, 32, 364
HPP treatment of, 523
identification of, 22
laws on, 545
in low-heat processed food, 423
in meat
birds vs. animals, 44
contamination level, 44
HPP treatment of, 525
sources of, 365
statistics on, 331
in milk, 45, 365
modeling of, 543, 544
nitrite, inhibitory action of, 501
pasteurization of, 364, 501
pH level for
evolution of, 426
for growth of, 74, 364
in meat, 44
storage of, 532
water activity level impact on, 487
in pork, 365
in preservative testing, 226
salmonellosis from, 329–331, 362–367
in sausage, 426
serovar nomenclature for, 363–364
in shellfish, 47, 365
sorbic acid, inhibitory action of, 489
in spices and condiments, 51
in starches, 49
starvation, response to, 114, 117
statistics on, 337–340, 421
stress adaptation by, 105, 107
surface attachment by, 538–539
symptoms of, 361, 365
temperature for, 44, 364
testing for, 561–564
in turkey, 365
in vegetables, 48
water activity level, 364, 477
Salmonella Enteritidis
in birds
asymptomatic carriers, 37
fecal contamination, 46
husbandry practices, 426
increase in, 362, 366
transmission of, 364
discovery of, 7, 418
Salmonella paratyphi, 362, 365
Salmonella typhi, 362, 365
Salmonella Typhimurium, 363–364, 366, 477,
511, 512
Salsa, 262, 282
Salt
halotolerant bacteria, level for, 31
in meat, 273
vs. peptides, 246
as preservative, 498
in sauerkraut fermentation, 205–206
as solute, 478–479
sorbates, interaction with, 532
spores, impact on, 99
for sublethal stress, 108
water activity level, 72, 73, 475, 477
Sampling, 557–558
Sanitation
in food processing/storage, 441–443, 537–538
indicators of, 25, 27, 32, 371, 432–436
Sanitizers, 108, 445–446; see also specific types
of
Sarcina, 27
Sarcina maxima, 27
Sardines, 275, 409
Sauerkraut
production of
cabbage, trimming of, 452
sequential growth of bacteria in, 63, 75,
205–206
starter cultures for, 206
spoilage of, 22, 284
Sausages
casings for, 501–502
characteristics of, 203
fermentation of, 141, 202–205
food poisoning from, 7
gastroenteritis from, 374
low-heat processing of, 296–297
mycotoxins in, 355
natamycin on, 504
pH level of, 426
preservatives for, 501
production of, 27