Fundamental Food Microbiology, Third Edition - Fuad Fathir

602 FUNDAMENTAL FOOD MICROBIOLOGY
Soft drinks
benzoic acid level in, 489
carbohydrates in, 279
citric acid level in, 488
definition of, 50
filtration of, 452
lactic acid level in, 488
microorganisms in, 50
parabens in, 489
pH level of, 50, 279
sorbic acid level in, 488
spoilage of, 279–280, 316
water activity level, 279
Soil, 38
Sorbates
BHA, interaction with, 503, 532
in cottage cheese, 197
in IMFs, 481
in meat, 273
monolaurin, interaction with, 504
nitrite interaction with, 501
salt, interaction with, 532
solubility of, 486
for sublethal stress, 108
water activity level, impact on, 478
Sorbic acid, 484–489
Sorbitol, 164, 246, 373
Sorption isotherm, 477
Soup, 74, 133, 246
Sourdough bread, 131
Sous vide foods, 291, 472
Soxhlet, F., 7
Soy, 273
Soy sauce, 134
Spallanzani, Lazzaro, 4–5, 7
Species, 15, 16–17
Specific growth rate, 60
Spices, see also specific types of
antimicrobial properties of, 51, 505
bacteria in, 51
definition of, 51
fumigant for, 502
gastroenteritis from, 394
irradiation of, 512–513
in meat, 500
mycotoxins in, 51, 355
pathogens in, 51
as preservative, 500
spores in, 39, 51
yeast in, 51
Spinach, 351
Spontaneous generation, 4–5
Sporangiaspores, 94
Spores
from bacteria
in canned food, 49
in cereals, 48–49
formation of, 32
in grain, 48–49
life cycle of, 95–98
shape of, 95
structure of, 95
sublethal stress/injury to, 108–117, 457
water activity level, 72
bacteriocin, response to, 237
HPP treatment of, 523–524
hydrostatic pressure treatment of, 99, 110, 111
from mold, 94
PEF treatment of, 520
pH level for, 485, 487
radiation, impact of, 511–512
sanitizers, reaction to, 445–447
from yeast, 94
Sporolactobacillus inulinus, 28, 95–98
Sporosarcina, 95–98
Square-root model, 543
Stachyose, 69
Standard plate count (SPC), 315, 430, 559
Staphylococcus
atmosphere for, 88
characteristics of, 27
discovery of, 7
growth of, 58
habitats of, 27
intoxication from, 329, 344–349
lipase production by, 30, 90
in meat, 44, 260
in milk, 45
in osmotic environment, 31
proteinase production by, 30
salt concentration level for, 31
spoilage from, 260
surface attachment by, 538–539
Staphylococcus aureus
acceptance quality impact from, 335
acetic acid, inhibitory action of, 488
atmosphere for, 345, 494
in canned food, 49
carriers of, 39
in cereals, 49
characteristics of, 27, 345
in cheddar cheese, 199
in cheese, 346
cost of, 326
discovery of, 417
in eggs, 346
enterotoxin production by, 345–346, 562
enzyme production by, 345
gastroenteritis from, 329, 344–349
genetic studies of, 165