758 Modern Food Microbiology
acidified sodium chlorite, 312
antibiotics, 327–330
antifungal agents, 330–331
antioxidants, 321–322
activated lactoferrin, 314
bacteriocins, 336–339
benzoic acid/benzoates, 301–303
chitosans, 332
chlorine, 317
dehydroacetic acid, 332
diacetate, 326
diethyldicarbonate, 332
dimethylpyrocarbonate, 333
electrolized oxidized water, 312–313
endolysins, 339–340
ethanol, 332
ethylene/propylene oxide, 331
flavoring agents, 322–323
hydrogen peroxide, 315–317
lactic acid, 326–327
lactoperoxidase system, 53–54
NaCl, 320–321
nithrates/nitrites, 306–312
ozone, 314–315
parabens, 303–303
polyamino acids, 333
propionates, 305
sorbic acid/sorbate, 303–305
spices, spice oils, 323–326
sugars, 320–321
sulfite/SO 2 , 305–306
Chemohalobacter spp., 748
Chestnut tree blight, 135
Chevallier-Appert, 5
Chinese soy sauce, 179
Chitosans, 332
Chlorella pyrenoidosa, 207–208
Chlorhexidine, 91
Chlorine dioxide, 91, 317–318, 687
Chlortetracycline, 329–330
CHO cells, 293–295
Choleglobin, 106
Cholera pandemics, 661
Chromobacterium spp., 16, 397
Chromogenic substrates, 248–250
Chronic wasting disease, 739
Chryseobacterium spp., 23, 79, 114, 397, 749
C. joostei, 166
butter, 166
Chryseomonas spp., 749
Chryseosporium spp., 31
Cider, 185–186
C. parvum destruction, 689
diethyldicarbonate, 332
disease outbreaks, 185–186
patulin in, 712
pH, 42
Ciccarelli, A., 8
Ciguatera poisoning, 740
Ciguatoxin, 740
Cinnamic aldehyde, 53, 324
Citrinin, 715
Citrobacter spp., 18, 22, 397, 477, 750
C. freundii, 22, 69, 535, 732–733
meats/poultry, 65, 69
toxins. See enterotoxins.
Citrus canker, 131
Cladosporium spp., 28–29, 577
C. cladosporiodes, 29
C. herbarum, 29, 135
eggs, 201
meats, 66, 79, 102
pickles, 182
Clams. See seafoods.
Clavibacter spp., 23, 748
Claviceps purpurea, 4
Clonorchiasis, 692–693
Clonorchis spp., 525, 690
C. sinensis, 692
“Closed waters”, defined, 728
Clostridium spp., 15, 17–18, 22, 48, 397, 416, 424,
474, 748
C. acetobutylicum, 44
C. algidicarnis, 365
C. argentinense, 574
C. baratti, 574
C. bifermentans, 381, 435
C. botulinum, 7–8, 157, 323
antibotulinal hurdles, 334, 361
a w growth minima, 43, 45–46, 575, 577
bioassays, 286, 285
D values, chemical, 316
D values, radiation, 378–381, 578
D values, thermal, 426, 577–578
ELISA detection of toxin, 243, 255
ecology, 574, 576, 578
fluorogenic substrates, 250
fresh cut produce, 138, 140
gel diffusion detection, 255
groups, 574
growth, 576
in seafoods, 114
irradiation destruction, 383
liver sausage, 103
acidified sodium chlorite, 312
antibiotics, 327–330
antifungal agents, 330–331
antioxidants, 321–322
activated lactoferrin, 314
bacteriocins, 336–339
benzoic acid/benzoates, 301–303
chitosans, 332
chlorine, 317
dehydroacetic acid, 332
diacetate, 326
diethyldicarbonate, 332
dimethylpyrocarbonate, 333
electrolized oxidized water, 312–313
endolysins, 339–340
ethanol, 332
ethylene/propylene oxide, 331
flavoring agents, 322–323
hydrogen peroxide, 315–317
lactic acid, 326–327
lactoperoxidase system, 53–54
NaCl, 320–321
nithrates/nitrites, 306–312
ozone, 314–315
parabens, 303–303
polyamino acids, 333
propionates, 305
sorbic acid/sorbate, 303–305
spices, spice oils, 323–326
sugars, 320–321
sulfite/SO 2 , 305–306
Chemohalobacter spp., 748
Chestnut tree blight, 135
Chevallier-Appert, 5
Chinese soy sauce, 179
Chitosans, 332
Chlorella pyrenoidosa, 207–208
Chlorhexidine, 91
Chlorine dioxide, 91, 317–318, 687
Chlortetracycline, 329–330
CHO cells, 293–295
Choleglobin, 106
Cholera pandemics, 661
Chromobacterium spp., 16, 397
Chromogenic substrates, 248–250
Chronic wasting disease, 739
Chryseobacterium spp., 23, 79, 114, 397, 749
C. joostei, 166
butter, 166
Chryseomonas spp., 749
Chryseosporium spp., 31
Cider, 185–186
C. parvum destruction, 689
diethyldicarbonate, 332
disease outbreaks, 185–186
patulin in, 712
pH, 42
Ciccarelli, A., 8
Ciguatera poisoning, 740
Ciguatoxin, 740
Cinnamic aldehyde, 53, 324
Citrinin, 715
Citrobacter spp., 18, 22, 397, 477, 750
C. freundii, 22, 69, 535, 732–733
meats/poultry, 65, 69
toxins. See enterotoxins.
Citrus canker, 131
Cladosporium spp., 28–29, 577
C. cladosporiodes, 29
C. herbarum, 29, 135
eggs, 201
meats, 66, 79, 102
pickles, 182
Clams. See seafoods.
Clavibacter spp., 23, 748
Claviceps purpurea, 4
Clonorchiasis, 692–693
Clonorchis spp., 525, 690
C. sinensis, 692
“Closed waters”, defined, 728
Clostridium spp., 15, 17–18, 22, 48, 397, 416, 424,
474, 748
C. acetobutylicum, 44
C. algidicarnis, 365
C. argentinense, 574
C. baratti, 574
C. bifermentans, 381, 435
C. botulinum, 7–8, 157, 323
antibotulinal hurdles, 334, 361
a w growth minima, 43, 45–46, 575, 577
bioassays, 286, 285
D values, chemical, 316
D values, radiation, 378–381, 578
D values, thermal, 426, 577–578
ELISA detection of toxin, 243, 255
ecology, 574, 576, 578
fluorogenic substrates, 250
fresh cut produce, 138, 140
gel diffusion detection, 255
groups, 574
growth, 576
in seafoods, 114
irradiation destruction, 383
liver sausage, 103