756 Modern Food Microbiology
Bremia spp., 134
Brenneria spp., 131
B. alni, 129
B. nigrififluens, 129
B. paradisiaca, 129
B. quercina, 129
B. rubrifaciens, 129
B. salicis, 129
Brettanomyces spp., 32, 184
B. intermedius, 32
Brevetoxin, 739
Brevibacillus spp., 17–18, 21–22, 424, 747
Brevibacterium spp., 15, 397, 747–748
B. linens, 747–748
Brevundimonas spp., 16, 25, 80, 749
Brewer’s yeast. See baker’s yeast.
Brochothrix spp., 17–18, 22, 397, 747
B. campestris, 22
B. thermosphacta, 22, 103, 107, 339, 407
growth pH on meats, 365
meat spoilage, 86–87, 106, 363, 366
minimum growth temperature, 398
radiation sensitivity, 384
liver spoilage, 87
meats, 65, 102
compared to listeriae, 593
MAP meats, 357
5-Bromo-4-chloro-3-indolyl-β-D glucopyranoside,
249–250
4-Bromo-4-chloro-3-indolyl-β-D-glucuronide,
249–250
5-Bromo-4-chloro-3-indoxyl-β-D-glucuronide,
249–250
Brucellosis, 158, 519
Buffer, defined, 42
Bulgarian butermilk, 166
Bundle forming pili, defined, 536
Burg, S., 351
Burkholderia spp., 16–18, 23, 397, 749
B. cepacia, 210, 529, 722, 749–750
B. cocovenenans, 191–192, 750
Butter, composition, 164–166, 205
garlic, 165
pathogens, 165
spoilage, 3, 166–167
Buttermilk, 164
Butylated hydroxyanisole (BHA), 321–322
Butylated hydroxytoluene (BHT), 321–322
t-Butyhydroxyquinoline (TBHQ), 3221–322
Byssochlamys spp., 17, 27, 29
B. fulva, 7, 29, 436, 716
B. nivea, 29, 716
a w minimum, 46
canned fruits, 436
thermal D value, 29
canned fruit indicator, 474
C
Cacao bean fermentation, 189
irradiation, 382
Caenorhabditis elegans, 334
Cadaverine, 82, 84, 181
Cake spoilage, 204
Calcinated calcium, 317
Calcium hypochlorite, 140
Caliciviruses, 730
Caloramater spp., 22, 424
CAMP test, 592–593
Campylobacter spp., 17–18, 22, 40, 259, 749–750
C. cinnaedi. See Helicobacter.
C. coli, 70, 403, 650, 669–690
C. concisus, 748
C. curvus, 22
C. cryaerophila. See Arcobacter.
C. fenneliae. See Helicobacter.
C. intestinalis, 669
C. jejuni, 8, 650, 668–672
subsp. doylei, 668
AFLP analysis, 265
bioassay, 286, 293, 670–671
chicken carriage, 669
distribution, 669–670
D value, thermal, 669
enteritis syndrome, 671
number of cases, 520–521
freezing properties, 669–670
genome size, 669
growth requirements, 669
MAP beef, 362–363
meats, 65, 69–71, 76
milk, 159, 670
phage control, 340–341
poultry, 65, 88
prevention, 671–672
quorum sensing, 526
radiation D value, 380, 384
site of pathogenesis, 525
toxins. See enterotoxins.
viable but nonculturable, 233–234
virulence properties, 670–671
C. lari, 70
Bremia spp., 134
Brenneria spp., 131
B. alni, 129
B. nigrififluens, 129
B. paradisiaca, 129
B. quercina, 129
B. rubrifaciens, 129
B. salicis, 129
Brettanomyces spp., 32, 184
B. intermedius, 32
Brevetoxin, 739
Brevibacillus spp., 17–18, 21–22, 424, 747
Brevibacterium spp., 15, 397, 747–748
B. linens, 747–748
Brevundimonas spp., 16, 25, 80, 749
Brewer’s yeast. See baker’s yeast.
Brochothrix spp., 17–18, 22, 397, 747
B. campestris, 22
B. thermosphacta, 22, 103, 107, 339, 407
growth pH on meats, 365
meat spoilage, 86–87, 106, 363, 366
minimum growth temperature, 398
radiation sensitivity, 384
liver spoilage, 87
meats, 65, 102
compared to listeriae, 593
MAP meats, 357
5-Bromo-4-chloro-3-indolyl-β-D glucopyranoside,
249–250
4-Bromo-4-chloro-3-indolyl-β-D-glucuronide,
249–250
5-Bromo-4-chloro-3-indoxyl-β-D-glucuronide,
249–250
Brucellosis, 158, 519
Buffer, defined, 42
Bulgarian butermilk, 166
Bundle forming pili, defined, 536
Burg, S., 351
Burkholderia spp., 16–18, 23, 397, 749
B. cepacia, 210, 529, 722, 749–750
B. cocovenenans, 191–192, 750
Butter, composition, 164–166, 205
garlic, 165
pathogens, 165
spoilage, 3, 166–167
Buttermilk, 164
Butylated hydroxyanisole (BHA), 321–322
Butylated hydroxytoluene (BHT), 321–322
t-Butyhydroxyquinoline (TBHQ), 3221–322
Byssochlamys spp., 17, 27, 29
B. fulva, 7, 29, 436, 716
B. nivea, 29, 716
a w minimum, 46
canned fruits, 436
thermal D value, 29
canned fruit indicator, 474
C
Cacao bean fermentation, 189
irradiation, 382
Caenorhabditis elegans, 334
Cadaverine, 82, 84, 181
Cake spoilage, 204
Calcinated calcium, 317
Calcium hypochlorite, 140
Caliciviruses, 730
Caloramater spp., 22, 424
CAMP test, 592–593
Campylobacter spp., 17–18, 22, 40, 259, 749–750
C. cinnaedi. See Helicobacter.
C. coli, 70, 403, 650, 669–690
C. concisus, 748
C. curvus, 22
C. cryaerophila. See Arcobacter.
C. fenneliae. See Helicobacter.
C. intestinalis, 669
C. jejuni, 8, 650, 668–672
subsp. doylei, 668
AFLP analysis, 265
bioassay, 286, 293, 670–671
chicken carriage, 669
distribution, 669–670
D value, thermal, 669
enteritis syndrome, 671
number of cases, 520–521
freezing properties, 669–670
genome size, 669
growth requirements, 669
MAP beef, 362–363
meats, 65, 69–71, 76
milk, 159, 670
phage control, 340–341
poultry, 65, 88
prevention, 671–672
quorum sensing, 526
radiation D value, 380, 384
site of pathogenesis, 525
toxins. See enterotoxins.
viable but nonculturable, 233–234
virulence properties, 670–671
C. lari, 70