Fundamental Food Microbiology, Third Edition - Fuad Fathir

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INDEX 605 Tofu, 296, 379, 472 Tomato juice, 280 Tomato paste, 481 Tomatoes fermentation of, 205 growth factor, 71 heat treatment of, 463 pH level of, 74 rot in, cause of, 21 spoilage of, 49 Torula, 278 Torulopsis characteristics of, 22 in fruits, 279 in microbial proteins, 245 in pickles, 284 in soft drinks, 280 spoilage from, 279, 280, 284 spore formation by, 95 Torulopsis holmii, 282 Torulopsis versatilis, 22 Total microscopic cell counts (TMCs), 115 Tourne spoilage, 284–285 Toxicoinfection, 329 Toxoplasma, 339 Toxoplasma gondii, 326, 412–413 Toxoplasmosis, 412–413 Tragacanth gum, 48 Transduction, 158 Transformation, 159 Transmissible spongiform encephalopathies (TSEs), 14 Transposons, 153, 160 Tricarboxylic acid cycle, 88 Trichinella spiralis, 412, 513 Trichinosis, 412 Triglycerides, 30, 148, 277 Trimethylamine, 70, 89, 274, 275 Trimethylamine oxide, 275, 276 Trimming, 452 Trinitrobenzene sulfonic acid (TNBS), 318 Trisaccharides, 84 Trout, 247 Tryptophan, 70, 90, 245 Tuberculosis, 5 Tubers, 35, 47–49, 368; see also specific types of Tugor pressure, 476–477 Tuna, 275, 409 Turkey atmosphere for, 495 brine and curing solutions for, 443 campylobacteriosis from, 378 gastroenteritis from, 346, 394 listeriosis from, 369 low-heat processing of, 273, 296–297 \ pH level of, 297 salmonellosis from, 365 spoilage of, 273, 296–299, 495 storage of, 273, 298–299, 495 washing of, 453 Turnips, 205 Tylosin, 504 Tyndall, John, 5 Typhoid, 7, 362, 365 Tyramine, 90, 199, 284 Tyrosinase, 252 Tyrosine, 90, 199 U Ulcers, 375 Ultrasound, 518 Ultraviolet absorbance, 318 Ultraviolet radiation for equipment cleaning, 445 microbial response to, 510, 513 prophage agent, 179 for sublethal stress, 108, 110, 111 wavelength of, 508 United States Army, 547, 549 United States Department of Agriculture, 545–547 Urea, 70, 89 Urocanic acid, 89 USDA, 545–547 V Vacuoles, 17 Vacuum-packaging definition of, 492, 495 gas formation in, 27 of meat spoilage of, 28–29, 44, 273 in starter cultures, 129 shelf life, 291–292, 495 spoilage after, 28–29, 44, 273, 290–303 Vagococcus, 29, 127; see also Streptococcus Valine, 90, 192, 271 Van der Waals forces, 538 Van Leeuwenhoek, Antony, 4 Vanilla beans, 246 Vegetable juice, 50, 279–280, 316; see also specific types of Vegetables, see also specific types of botulism from, 351 campylobacteriosis from, 378 carbohydrates in, 278 citric acid level in, 488 contamination of, 422–423 dehydration of, 480
606 FUNDAMENTAL FOOD MICROBIOLOGY fermentation of microbiology of, 48, 141, 205 spoilage indicators, 284 starter cultures for, 129–131 fungal rot in, 21–22 gastroenteritis from, 394, 397 giardiasis from, 413 illness from, 331 irradiation of, 509, 512–513 listeriosis from, 368–370 microorganisms in, 36, 47–48 pH level of, 47, 74 polysaccharide degradation, 84 proteins in, 278 quality standards for, 546–547 sorbic acid level in, 488 sous vide processing of, 291 spoilage of, 21–23, 278–279, 284 sprouting of, 509, 512 starter cultures for, 174 storage of, 472, 492 surface of, 35 trimming of, 452 washing of, 453 water activity level, 72, 480 yersiniosis from, 380 Vermin, 40; see also specific types of Verotoxins, 372–373 Viability, 114 Viable-but-nonculturable (VBNC), 114 Vibrio characteristics of, 26 in fish, 275 gastroenteritis from, 339, 380–382 habitats of, 32 salt concentration level for, 31, 479 in shellfish, 276 spoilage from, 275–276 testing for, 566 in water, 26 Vibrio alginolyticus, 26, 409 Vibrio cholerae, see also Cholera carriers of, 422 characteristics of, 26, 392, 398 discovery of, 7, 417 in fish, 37, 47 gastroenteritis from, 380, 392, 398–401 habitats of, 335, 399 in seafood, 422 in shellfish, 37, 47 starvation, response to, 114, 117 symptoms of, 399 temperature for, 398 testing for, 561–563 Vibrio mimicus, 380 Vibrio parahaemolyticus characteristics of, 26, 381 discovery of, 417 in fish, 37, 47 gastroenteritis from, 380–382 generation time for, 59 growth of, conditions for, 381–382 habitats of, 381 HPP treatment of, 523 Kanagawa designation of, 381 prevention of, 362 in seafood, 422 in shellfish, 37, 47, 380 starvation, response to, 114, 117 symptoms of, 361, 381 testing for, 562 Vibrio vulnificus characteristics of, 26, 382 discovery of, 417 in fish, 37, 47 growth of, conditions for, 382 in seafood, 422 septicemia from, 382 in shellfish, 37, 47, 382 starvation, response to, 114, 115–117 symptoms of, 361–362, 382 testing for, 565 Villi, 189 Vinegar, see also Acetate acetic acid level in, 227, 487 heat treatment of, 462 as preservative, 487–488 production of, 23–25 study of, 6 Viruses bacteriophages, see Bacteriophages characteristics of, 20–21 classification of, 1, 15, 16 detection methods for, 384 in food, 14, 22–23 Hepatitis A, see Hepatitis A illness from, 382–384 irradiation of, 512 nomenclature of, 17 Norwalk-like, see Norwalk-like viruses reproduction of, 58 statistics on, 327–329 Vitamins, 68, 71, 245–246, 452, 516; see also B vitamins Vitamin C, 246, 452, 516 Vitamin D, 246 Voges Proskauer test, 89, 433 Von Dusch, Theodore, 7 Von Ermengem, Marie, 7 Von Plenciz, Marcus, 5
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Third Edition FUNDAMENTAL FOOD MICR
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Dedication To my parents, Hem and K
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Preface to the First Edition Betwee
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Preface to the Second Edition It is
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Table of Contents Section I Introdu
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Chapter 23 Important Facts in Foodb
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SECTION I Introduction to Microbes
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4 FUNDAMENTAL FOOD MICROBIOLOGY II.
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6 FUNDAMENTAL FOOD MICROBIOLOGY V.
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8 FUNDAMENTAL FOOD MICROBIOLOGY VI.
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10 FUNDAMENTAL FOOD MICROBIOLOGY
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CONTENTS 13 CHAPTER 2 Characteristi
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CHARACTERISTICS OF PREDOMINANT MICR
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CONTENTS 35 CHAPTER 3 Sources of Mi
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SOURCES OF MICROORGANISMS IN FOODS
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46 FUNDAMENTAL FOOD MICROBIOLOGY Fl
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48 FUNDAMENTAL FOOD MICROBIOLOGY di
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52 FUNDAMENTAL FOOD MICROBIOLOGY 2.
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SECTION II Microbial Growth Respons
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58 FUNDAMENTAL FOOD MICROBIOLOGY A.
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60 FUNDAMENTAL FOOD MICROBIOLOGY Fo
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62 FUNDAMENTAL FOOD MICROBIOLOGY 8
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CONTENTS 67 CHAPTER 6 Factors Influ
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FACTORS INFLUENCING MICROBIAL GROWT
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82 FUNDAMENTAL FOOD MICROBIOLOGY I.
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88 FUNDAMENTAL FOOD MICROBIOLOGY E.
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92 FUNDAMENTAL FOOD MICROBIOLOGY in
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94 FUNDAMENTAL FOOD MICROBIOLOGY II
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CONTENTS 103 CHAPTER 9 Microbial St
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MICROBIAL STRESS RESPONSE IN THE FO
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125 CHAPTER 10 Microorganisms Used
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MICROORGANISMS USED IN FOOD FERMENT
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138 FUNDAMENTAL FOOD MICROBIOLOGY b
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140 FUNDAMENTAL FOOD MICROBIOLOGY B
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142 FUNDAMENTAL FOOD MICROBIOLOGY A
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148 FUNDAMENTAL FOOD MICROBIOLOGY p
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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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170 FUNDAMENTAL FOOD MICROBIOLOGY V
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178 FUNDAMENTAL FOOD MICROBIOLOGY m
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183 CHAPTER 14 Microbiology of Ferm
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MICROBIOLOGY OF FERMENTED FOOD PROD
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CONTENTS 209 CHAPTER 15 Intestinal
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INTESTINAL BENEFICIAL BACTERIA 211
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238 FUNDAMENTAL FOOD MICROBIOLOGY E
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240 FUNDAMENTAL FOOD MICROBIOLOGY S
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246 FUNDAMENTAL FOOD MICROBIOLOGY C
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252 FUNDAMENTAL FOOD MICROBIOLOGY M
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CONTENTS 257 CHAPTER 18 Important F
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IMPORTANT FACTORS IN MICROBIAL FOOD
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270 FUNDAMENTAL FOOD MICROBIOLOGY X
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284 FUNDAMENTAL FOOD MICROBIOLOGY (
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318 FUNDAMENTAL FOOD MICROBIOLOGY s
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SECTION V Microbial Foodborne Disea
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CONTENTS 323 CHAPTER 23 Important F
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IMPORTANT FACTS IN FOODBORNE DISEAS
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348 FUNDAMENTAL FOOD MICROBIOLOGY G
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350 FUNDAMENTAL FOOD MICROBIOLOGY P
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356 FUNDAMENTAL FOOD MICROBIOLOGY R
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CONTENTS 359 CHAPTER 25 Foodborne I
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FOODBORNE INFECTIONS 361 B. Vibrio
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FOODBORNE INFECTIONS 363 stand the
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FOODBORNE INFECTIONS 365 fluid and
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FOODBORNE INFECTIONS 367 mixed toge
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FOODBORNE INFECTIONS 369 E. Disease
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FOODBORNE INFECTIONS 371 To control
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FOODBORNE INFECTIONS 373 4. Prevent
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FOODBORNE INFECTIONS 375 contaminat
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FOODBORNE INFECTIONS 377 Canada, th
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FOODBORNE INFECTIONS 379 U.S., Yer.
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FOODBORNE INFECTIONS 381 2. Charact
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FOODBORNE INFECTIONS 383 Also, unli
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FOODBORNE INFECTIONS 385 \ X. OTHER
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FOODBORNE INFECTIONS 387 \ 9. Marth
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FOODBORNE INFECTIONS 389 \ 15. Desc
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392 FUNDAMENTAL FOOD MICROBIOLOGY H
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394 FUNDAMENTAL FOOD MICROBIOLOGY E
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398 FUNDAMENTAL FOOD MICROBIOLOGY H
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408 FUNDAMENTAL FOOD MICROBIOLOGY a
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414 FUNDAMENTAL FOOD MICROBIOLOGY V
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417 CHAPTER 28 New and Emerging Foo
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NEW AND EMERGING FOODBORNE PATHOGEN
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CONTENTS 429 CHAPTER 29 Indicators
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INDICATORS OF BACTERIAL PATHOGENS 4
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SECTION VI Control of Microorganism
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441 CHAPTER 30 Control of Access (C
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CONTROL OF ACCESS (CLEANING AND SAN
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CONTENTS 467 CHAPTER 33 Control by
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CONTROL BY LOW TEMPERATURE 469 with
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CONTROL BY LOW TEMPERATURE 471 and
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CONTROL BY LOW TEMPERATURE 473 Raw
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CONTROL BY REDUCED A W aureus and r
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CONTROL BY REDUCED A W solute. Pseu
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CONTROL BY REDUCED A W D. Foam-Dryi
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CONTROL BY LOW PH AND ORGANIC ACIDS
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CONTROL BY MODIFIED ATMOSPHERE (OR
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CONTROL BY MODIFIED ATMOSPHERE (OR
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CONTROL BY ANTIMICROBIAL PRESERVATI
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CONTROL BY IRRADIATION 509 feeding
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CONTROL BY IRRADIATION 511 baskets,
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CONTROL BY IRRADIATION 513 C. Curre
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515 CHAPTER 39 Control by Novel Pro
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CONTROL BY NOVEL PROCESSING TECHNOL
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CONTROL BY A COMBINATION OF METHODS
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CONTROL BY A COMBINATION OF METHODS
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SECTION VII Appendices This section
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548 FUNDAMENTAL FOOD MICROBIOLOGY h
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550 FUNDAMENTAL FOOD MICROBIOLOGY S
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Page 572 and 573: 555 APPENDIX E Detection of Microor
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Page 586 and 587: INDEX 569 Antibiotics, see also spe
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Page 594 and 595: INDEX 577 D D value, 459-460, 511 D
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Page 620 and 621: INDEX 603 in gum, 49 habitats of, 3
Page 624 and 625: INDEX 607 W Warburg-Dicken-Horecker
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