Index
759
meats, 65, 68, 102
MAP foods, 359–361, 580
mouse lethality, 285–286
nitrite effects, 307–312
neurotoxins, 574–575, 580–581
PCR detection, 243
pH growth range, 40, 575–577
propylparaben inhibition, 303
radiation injury, 232
radiation resistance, 373
radiometric detection, 248
ribotypes, 268
seed sprouts, 140–141
soils, water, 574, 576
sous vide foods, 579–580
spores in meats, 68, 579
vacuum-packaged seafoods, 363
vegetables, 103, 126
C. butyricum, 308, 336, 435, 578
botulinal toxin, 574, 583
gassiness in cheese, 168
radiation D value, 381
C. difficile, 583
C. estertheticum, 365
C. fallax, 340
C. frigicarnis, 107
C. gasigenes, 108
C. histolyticum, 431
C. lactatifermentans, 630
C. laramie, 365
C. nigrificans, 107, 435
C. pasteurianum, 168, 435
C. perfringens, 7–8, 22, 52, 75, 197, 310, 524,
578, 733
a w minimum/effects, 48, 568
bioassays, 289–291, 295
bacteriocin typing, 569
diacetate effects, 327
DNA probes, 257
Eh effects, 52, 568
enterotoxin. See enterotoxins.
dehydrated foods, 206, 446
deli foods, 199
distribution, 568
D values, thermal, 569
endolysins, 339–340
food poisoning. See C. perfringens
gastroenteritis.
gel diffusion, 103, 255
growth requirements, 568
heat injury, 232
ileal loop assays, 291
L forms, 570
MAP meats, 362–363
meats, 66–67, 88
mechanically deboned meats, 75
mouse lethality, 285–286
nitrite effects, 308
organ meats, 77
pH growth range, 40, 43, 568
perfringolysin O, 567
poultry, 88
radiation D values, 374
salads, 199–200
seafoods, 111
site of pathogenesis, 525
skin tests, 289–290
spices, 200
sporulation, 570
toxin types, 568
C. sordellii, 381
C. sporogenes, 157, 205, 578
cheese spoilage, 168
ethylene oxide D value, 316
nitrites, 308, 311
radiation D value, 380–381
surface survival, 228
C. thermosaccharolyticum. See
Thermoanaerobacterium.
C. tyrobutyricum, 157, 308, 324
gassiness in cheese, 168–169
C. welchii. See C. perfringens.
Clostridium-Lactobacillus-Bacillus branch, 15, 591
Coagulin, 335
Cocoa beans, 187–188
Codex Alimentarius Commission,
approval of irradiation, 385
mycotoxin limits, 712
Codworm. See Pseudoterranova decipiens.
Coelomycetes, 28
Coffee beans, 187–188
Coit, H. L., 5
Cold shock proteins, 407–408
Coleslaw, 144
Colifoms, defined, 476–477
animal/human feces, 490
biscuit dough, 198
bottled water, 210–211
chromogenic detection, 249–250
compared to coliphages, 487
compared to enterococci, 484–486
cottage cheese, 165, 167
criteria for foods, 479–480
dehydrated foods, 206
759
meats, 65, 68, 102
MAP foods, 359–361, 580
mouse lethality, 285–286
nitrite effects, 307–312
neurotoxins, 574–575, 580–581
PCR detection, 243
pH growth range, 40, 575–577
propylparaben inhibition, 303
radiation injury, 232
radiation resistance, 373
radiometric detection, 248
ribotypes, 268
seed sprouts, 140–141
soils, water, 574, 576
sous vide foods, 579–580
spores in meats, 68, 579
vacuum-packaged seafoods, 363
vegetables, 103, 126
C. butyricum, 308, 336, 435, 578
botulinal toxin, 574, 583
gassiness in cheese, 168
radiation D value, 381
C. difficile, 583
C. estertheticum, 365
C. fallax, 340
C. frigicarnis, 107
C. gasigenes, 108
C. histolyticum, 431
C. lactatifermentans, 630
C. laramie, 365
C. nigrificans, 107, 435
C. pasteurianum, 168, 435
C. perfringens, 7–8, 22, 52, 75, 197, 310, 524,
578, 733
a w minimum/effects, 48, 568
bioassays, 289–291, 295
bacteriocin typing, 569
diacetate effects, 327
DNA probes, 257
Eh effects, 52, 568
enterotoxin. See enterotoxins.
dehydrated foods, 206, 446
deli foods, 199
distribution, 568
D values, thermal, 569
endolysins, 339–340
food poisoning. See C. perfringens
gastroenteritis.
gel diffusion, 103, 255
growth requirements, 568
heat injury, 232
ileal loop assays, 291
L forms, 570
MAP meats, 362–363
meats, 66–67, 88
mechanically deboned meats, 75
mouse lethality, 285–286
nitrite effects, 308
organ meats, 77
pH growth range, 40, 43, 568
perfringolysin O, 567
poultry, 88
radiation D values, 374
salads, 199–200
seafoods, 111
site of pathogenesis, 525
skin tests, 289–290
spices, 200
sporulation, 570
toxin types, 568
C. sordellii, 381
C. sporogenes, 157, 205, 578
cheese spoilage, 168
ethylene oxide D value, 316
nitrites, 308, 311
radiation D value, 380–381
surface survival, 228
C. thermosaccharolyticum. See
Thermoanaerobacterium.
C. tyrobutyricum, 157, 308, 324
gassiness in cheese, 168–169
C. welchii. See C. perfringens.
Clostridium-Lactobacillus-Bacillus branch, 15, 591
Coagulin, 335
Cocoa beans, 187–188
Codex Alimentarius Commission,
approval of irradiation, 385
mycotoxin limits, 712
Codworm. See Pseudoterranova decipiens.
Coelomycetes, 28
Coffee beans, 187–188
Coit, H. L., 5
Cold shock proteins, 407–408
Coleslaw, 144
Colifoms, defined, 476–477
animal/human feces, 490
biscuit dough, 198
bottled water, 210–211
chromogenic detection, 249–250
compared to coliphages, 487
compared to enterococci, 484–486
cottage cheese, 165, 167
criteria for foods, 479–480
dehydrated foods, 206