Fundamental Food Microbiology, Third Edition - Fuad Fathir

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