Index
757
C. nitrofigilis. See Arcobacter.
C. rectus, 22
poultry, 65, 88
Campylobacteriosis, 7, 668–672
prevalence, 520–521
Candida spp., 17, 31–32, 306
C. albicans, 323
C. famata, 32
C. guilliermondii, 207
C. holmii, 37, 179
C. intermedia, 208
C. kefyr, 32
C. krusei, 33
C. lipolytica, 32, 80, 208
C. methanosorbosa, 207
C. pseudotropicalis. See C. kefyr
C. scottii, 46
a w minimum, 445
C. stellata, 32
C. tropicalis, 208
C. utilis, 208, 404
a w minimum, 46
C. valida, 33
wine spoilage, 184
C. zeylanoides, 80, 90
a w minimum, 46, 445
meats, 66, 102
poultry, 66
seafoods, 110
Candies, 204–205
Canned foods, 4–5
acid classification, 435–436
chemical heat adjuncts, 337
spoilage, 435–438
spore limits, 511
Caprylic acid, 302
Carbon dioxide, effect on microbes, 354–355
mode of action, 354–356
sensitivity of microbes, 355
spore germination effects, 356
Carcass sanitizing, 91–92
Cardiobacterium spp., 749
Carnimonas spp. 16, 102, 749
C. nigrificans, 107
Carnitine, 47–48
Carnobacterium spp., 17–18, 22, 150, 152
C. divergens, 152, 364
C. gallinarium, 152
C. mobile, 152, 364
C. piscicola, 118, 152, 339, 364
C. viridans, 107, 152
MAP meats, 364
meats, fresh, 65
phylogeny, 593
Carrier, defined, 159, 621
Carvacrol, 53, 324
Carvone, 321, 323
Caseobacter spp., 65, 748
Catfish. See seafoods.
CDCP surveillance, 520–521
Cedecea spp., 397
Cell culture methods, 291–295
Caco-2 cells, 293–295, 663, 671
Chinese hamster ovary, 294–295, 667, 670, 732,
734
feline kidney cells, 314
guinea pig intestine, 292, 294
HCT-8, 664
HeLa cells, 294, 639, 663–664, 667–668, 670
Henle, 663–664
Hep-2, 638, 663, 735
human fetal intestinal, 292
human ileal, 292
human mucosal cells, 292
immunofluorescence, 295
INT407, 531, 639, 670
Vero cells, 73, 639, 670, 732, 735
Y-1 adrenal, 295, 667, 732, 734
Cell injury repair, 231–233
Cellulomonas spp., 208
C. flavigena, 181
Cephalosporium spp., 30, 190
Ceratocystis spp., 134
C. fimbriata, 135
C. paradoxa, 135
Cercariae, 691–692
Cereals, 203
Cereolysin, 583–584
Cereulide, 287, 585
Certified milk, 5, 512
Cetylpyridinium Cl 2 , 317
Cestoidea, 690
Ceviche, 703–704
Champagne. See wines.
Cheeses, 168–169
cottage, 513
disease outbreaks, 169
Eh, 50–51
M. avium subsp. paratuberculosis, 160
spoilage, 168–169
Chemical preservatives,
acetic acid/acetates, 326–327
757
C. nitrofigilis. See Arcobacter.
C. rectus, 22
poultry, 65, 88
Campylobacteriosis, 7, 668–672
prevalence, 520–521
Candida spp., 17, 31–32, 306
C. albicans, 323
C. famata, 32
C. guilliermondii, 207
C. holmii, 37, 179
C. intermedia, 208
C. kefyr, 32
C. krusei, 33
C. lipolytica, 32, 80, 208
C. methanosorbosa, 207
C. pseudotropicalis. See C. kefyr
C. scottii, 46
a w minimum, 445
C. stellata, 32
C. tropicalis, 208
C. utilis, 208, 404
a w minimum, 46
C. valida, 33
wine spoilage, 184
C. zeylanoides, 80, 90
a w minimum, 46, 445
meats, 66, 102
poultry, 66
seafoods, 110
Candies, 204–205
Canned foods, 4–5
acid classification, 435–436
chemical heat adjuncts, 337
spoilage, 435–438
spore limits, 511
Caprylic acid, 302
Carbon dioxide, effect on microbes, 354–355
mode of action, 354–356
sensitivity of microbes, 355
spore germination effects, 356
Carcass sanitizing, 91–92
Cardiobacterium spp., 749
Carnimonas spp. 16, 102, 749
C. nigrificans, 107
Carnitine, 47–48
Carnobacterium spp., 17–18, 22, 150, 152
C. divergens, 152, 364
C. gallinarium, 152
C. mobile, 152, 364
C. piscicola, 118, 152, 339, 364
C. viridans, 107, 152
MAP meats, 364
meats, fresh, 65
phylogeny, 593
Carrier, defined, 159, 621
Carvacrol, 53, 324
Carvone, 321, 323
Caseobacter spp., 65, 748
Catfish. See seafoods.
CDCP surveillance, 520–521
Cedecea spp., 397
Cell culture methods, 291–295
Caco-2 cells, 293–295, 663, 671
Chinese hamster ovary, 294–295, 667, 670, 732,
734
feline kidney cells, 314
guinea pig intestine, 292, 294
HCT-8, 664
HeLa cells, 294, 639, 663–664, 667–668, 670
Henle, 663–664
Hep-2, 638, 663, 735
human fetal intestinal, 292
human ileal, 292
human mucosal cells, 292
immunofluorescence, 295
INT407, 531, 639, 670
Vero cells, 73, 639, 670, 732, 735
Y-1 adrenal, 295, 667, 732, 734
Cell injury repair, 231–233
Cellulomonas spp., 208
C. flavigena, 181
Cephalosporium spp., 30, 190
Ceratocystis spp., 134
C. fimbriata, 135
C. paradoxa, 135
Cercariae, 691–692
Cereals, 203
Cereolysin, 583–584
Cereulide, 287, 585
Certified milk, 5, 512
Cetylpyridinium Cl 2 , 317
Cestoidea, 690
Ceviche, 703–704
Champagne. See wines.
Cheeses, 168–169
cottage, 513
disease outbreaks, 169
Eh, 50–51
M. avium subsp. paratuberculosis, 160
spoilage, 168–169
Chemical preservatives,
acetic acid/acetates, 326–327