754 Modern Food Microbiology
B. carotarum, 583
B. circulans. See Paenibacillus.
B. clausii, 161
B. coagulans, 7, 435–436, 578, 584
chemical D values, 316
thermal D values, 425
HPP effects, 462
B. cereus, 7, 48, 157, 160–161, 578, 583
a w minimum, 43
BHA inhibition, 322
bioassay, 286–287, 293
chitosans, 332
D values, thermal, 417
gastroenteritis, 583–585
diarrheal, 584–595
emetic, 585
PEF effects, 466
phage typeability, 264
pH growth range, 40
polyphosphate effects, 324–325
radiation D values, 379–380
site of pathogenesis, 525
B. inconstans, 408
B. larvae. See Paenibacillus
B. lentus, 583–584
B. licheniformis, 160, 204, 467, 578,
584
B. macerans. See Paenibacillus.
B. megaterium, 332, 417, 584
B. mesentericus. See B. subtilis
B. mycoides, 583–584
B. nigrificans, 182
B. pasteurii, 583
B. polymyxa. See Paenibacillus
B. psychrodurans, 398
B. psychrotolerans, 398
B. pseudomycoides, 584
B. pumilus, 161, 204, 380, 583
B. sporothermodurans, 160
ribotyping, 268
B. stearothermophilus. See Geobacillus.
B. subtilis, 48, 320, 330, 467, 528, 584
a w minimum, 46
chemical D values, 316
ropy bread dough, 204
HPP effects, 462
sigma factors, 529
thermal stability, 431, 435
B. thermoacidurans, 437
B. thermoproteolyticus, 431
B. thuringiensis, 264, 583–584
B. vulgatus, 202
B. weihenstephanensis, 161, 398, 584
bread dough quality, 204, 474
ham sours, 108
meats, 65, 102
milk, 160–161
seafoods, 110
Bacon, 103–105
Canadian, 103
spoilage, 104–105
Wiltshire, 103–104, 108
Wisconsin process, 309
Bacterial interference. See microbial interference.
Bacterial soft rot, 128
Bacteriocins, 336–339
Klaenhammer classification, 337
Bacteriodes spp., 16, 750
B. fragilis, 52, 488, 736
Bacteriophages, 340–341
activity against pathogens, 340–341
animal feces, 490
Bacteroides fragilis, 488
Campylobacter spp., 341
E. coli, 487–489
lux phages, 242, 261–262
meat spoilage intervention, 340–341
PEF sensitivity, 466
salmonellae, 340
S. aureus, 552
V. vulnificus, 341
Bacterium-coli commune. See E. coli.
Bagoong, 179
Baker’s yeast, 33
intracellular pH, 44
Ball, C. O., 6
Barker, B. T. P., 5
Barrier technology. See hurdle concept.
Basidomycetes, 33
Basipetospora spp., 31
BAX for screening, 258
Becquerel, defined, 371
Beef. See meats.
Beers and ale, 3, 182–184
chemical composition, 182–183
pasteurization, 183
pH range, 183
spoilage, 183–184
Belachan, 179
Bˆ elehradˆ ek model, 491
Benjamin, H., 5
Benomyl, 330–331
B. carotarum, 583
B. circulans. See Paenibacillus.
B. clausii, 161
B. coagulans, 7, 435–436, 578, 584
chemical D values, 316
thermal D values, 425
HPP effects, 462
B. cereus, 7, 48, 157, 160–161, 578, 583
a w minimum, 43
BHA inhibition, 322
bioassay, 286–287, 293
chitosans, 332
D values, thermal, 417
gastroenteritis, 583–585
diarrheal, 584–595
emetic, 585
PEF effects, 466
phage typeability, 264
pH growth range, 40
polyphosphate effects, 324–325
radiation D values, 379–380
site of pathogenesis, 525
B. inconstans, 408
B. larvae. See Paenibacillus
B. lentus, 583–584
B. licheniformis, 160, 204, 467, 578,
584
B. macerans. See Paenibacillus.
B. megaterium, 332, 417, 584
B. mesentericus. See B. subtilis
B. mycoides, 583–584
B. nigrificans, 182
B. pasteurii, 583
B. polymyxa. See Paenibacillus
B. psychrodurans, 398
B. psychrotolerans, 398
B. pseudomycoides, 584
B. pumilus, 161, 204, 380, 583
B. sporothermodurans, 160
ribotyping, 268
B. stearothermophilus. See Geobacillus.
B. subtilis, 48, 320, 330, 467, 528, 584
a w minimum, 46
chemical D values, 316
ropy bread dough, 204
HPP effects, 462
sigma factors, 529
thermal stability, 431, 435
B. thermoacidurans, 437
B. thermoproteolyticus, 431
B. thuringiensis, 264, 583–584
B. vulgatus, 202
B. weihenstephanensis, 161, 398, 584
bread dough quality, 204, 474
ham sours, 108
meats, 65, 102
milk, 160–161
seafoods, 110
Bacon, 103–105
Canadian, 103
spoilage, 104–105
Wiltshire, 103–104, 108
Wisconsin process, 309
Bacterial interference. See microbial interference.
Bacterial soft rot, 128
Bacteriocins, 336–339
Klaenhammer classification, 337
Bacteriodes spp., 16, 750
B. fragilis, 52, 488, 736
Bacteriophages, 340–341
activity against pathogens, 340–341
animal feces, 490
Bacteroides fragilis, 488
Campylobacter spp., 341
E. coli, 487–489
lux phages, 242, 261–262
meat spoilage intervention, 340–341
PEF sensitivity, 466
salmonellae, 340
S. aureus, 552
V. vulnificus, 341
Bacterium-coli commune. See E. coli.
Bagoong, 179
Baker’s yeast, 33
intracellular pH, 44
Ball, C. O., 6
Barker, B. T. P., 5
Barrier technology. See hurdle concept.
Basidomycetes, 33
Basipetospora spp., 31
BAX for screening, 258
Becquerel, defined, 371
Beef. See meats.
Beers and ale, 3, 182–184
chemical composition, 182–183
pasteurization, 183
pH range, 183
spoilage, 183–184
Belachan, 179
Bˆ elehradˆ ek model, 491
Benjamin, H., 5
Benomyl, 330–331