Index
763
fish, 110
livers, 87
meats, 65, 69, 102
olives, 181
poultry, 65
Enterobacteriaceae, 16, 88, 90, 750
Enterococci as indicators, 481–485
classification, 481–483
compared to coliforms, 485–587
distribution, 483–484
food quality, 484–485
freezing survival, 485–486
Enterococcus spp., 17, 23, 150–153, 397–398
E. asini, 482
E. avium, 482–484
E. casseliflavus, 105, 107, 482–484
E. cecorum, 482–483
E. columbae, 482–483
E. dispar, 482–483
E. durans, 482–484
E. faecalis, 105, 169, 180, 219, 309, 481–484
diacetyl, 322
decimal reduction time, 419
HPP effects, 463
meats, 68, 88, 108
Y G , 155
Radiation sensitivity, 384
E. faecium, 68, 88, 105, 169, 191
E. fallax, 482
E. flavescens, 482–483
E. gallinarum, 482–483
E. hirae, 68, 482–484
E. malodoratus, 482–483
E. mundtii, 107, 482–484
E. pseudoavium, 482–483
E. raffinosus, 482
E. saccharolyticus, 482–483
E. seriolicida, 486
E. solitarius, 482
E. sulfureus, 482–483
bacon, 104
compared to coliforms, 487
freezing storage, 486
green wieners, 104–105
luncheon meats, 108
meats, 65, 67, 102
milk, 158
phylogeny, 593
poultry, 65
seafoods, 110
vancomycin resistance, 169
Enterohemorrhagic strains. See E. coli.
Enteroinvasive strains. See E. coli.
Enteropathogenic strains. See E. coli.
Enterotoxigenic strains. See E. coli.
Enterotoxins,
Aeromonas caviae, 538, 734
Aeromonas hydrophila, 538
bioassay, 286, 293
Bacillus cereus, 287, 532, 583–584
Bacteroides fragilis, 538, 736
Campylobacter jejuni, 670
bioassay, 286, 293, 670
Citrobacter freundii, 538, 663
Clostridium perfringens, 532, 570–571
bioassay, 285, 293, 295
gel deffusion detection, 255
electroimmunodiffusion, 242
ELISA detection, 243
mode of action, 571
Entamoeba histolytica, 682
Enterobacter cloacae, 538
E. sakazakii, 732
Escherichia coli,
bioassay, 286, 293–295
EAST1, 638
ELISA detection, 255
latex agglutination, 242
LT/ST, 649–650
passive immune hemolysis, 242
PCR detection, 242
radioimmunoassay, 243
stx1/stx2, 73, 639–641
Klebsiella pneumoniae, 538
Plesiomonas shigelloides, 538
Salmonella spp., 534
Staphylococcal, 108, 532, 545, 550
bioassay, 289
chemical properties, 552–554
DNA probe, 257
ELISA detection, 254
gastroenteritis minimum, 557
gel diffusion detection, 255
minimum cells for detectable levels, 243,
254
mode of action, 557–558
production, 549, 554–555
radioimmunoassay, 253
thermal D values, 555
Vibrio cholerae, 534, 537, 663
bioassay, 287, 293
V. hollisae, 664
763
fish, 110
livers, 87
meats, 65, 69, 102
olives, 181
poultry, 65
Enterobacteriaceae, 16, 88, 90, 750
Enterococci as indicators, 481–485
classification, 481–483
compared to coliforms, 485–587
distribution, 483–484
food quality, 484–485
freezing survival, 485–486
Enterococcus spp., 17, 23, 150–153, 397–398
E. asini, 482
E. avium, 482–484
E. casseliflavus, 105, 107, 482–484
E. cecorum, 482–483
E. columbae, 482–483
E. dispar, 482–483
E. durans, 482–484
E. faecalis, 105, 169, 180, 219, 309, 481–484
diacetyl, 322
decimal reduction time, 419
HPP effects, 463
meats, 68, 88, 108
Y G , 155
Radiation sensitivity, 384
E. faecium, 68, 88, 105, 169, 191
E. fallax, 482
E. flavescens, 482–483
E. gallinarum, 482–483
E. hirae, 68, 482–484
E. malodoratus, 482–483
E. mundtii, 107, 482–484
E. pseudoavium, 482–483
E. raffinosus, 482
E. saccharolyticus, 482–483
E. seriolicida, 486
E. solitarius, 482
E. sulfureus, 482–483
bacon, 104
compared to coliforms, 487
freezing storage, 486
green wieners, 104–105
luncheon meats, 108
meats, 65, 67, 102
milk, 158
phylogeny, 593
poultry, 65
seafoods, 110
vancomycin resistance, 169
Enterohemorrhagic strains. See E. coli.
Enteroinvasive strains. See E. coli.
Enteropathogenic strains. See E. coli.
Enterotoxigenic strains. See E. coli.
Enterotoxins,
Aeromonas caviae, 538, 734
Aeromonas hydrophila, 538
bioassay, 286, 293
Bacillus cereus, 287, 532, 583–584
Bacteroides fragilis, 538, 736
Campylobacter jejuni, 670
bioassay, 286, 293, 670
Citrobacter freundii, 538, 663
Clostridium perfringens, 532, 570–571
bioassay, 285, 293, 295
gel deffusion detection, 255
electroimmunodiffusion, 242
ELISA detection, 243
mode of action, 571
Entamoeba histolytica, 682
Enterobacter cloacae, 538
E. sakazakii, 732
Escherichia coli,
bioassay, 286, 293–295
EAST1, 638
ELISA detection, 255
latex agglutination, 242
LT/ST, 649–650
passive immune hemolysis, 242
PCR detection, 242
radioimmunoassay, 243
stx1/stx2, 73, 639–641
Klebsiella pneumoniae, 538
Plesiomonas shigelloides, 538
Salmonella spp., 534
Staphylococcal, 108, 532, 545, 550
bioassay, 289
chemical properties, 552–554
DNA probe, 257
ELISA detection, 254
gastroenteritis minimum, 557
gel diffusion detection, 255
minimum cells for detectable levels, 243,
254
mode of action, 557–558
production, 549, 554–555
radioimmunoassay, 253
thermal D values, 555
Vibrio cholerae, 534, 537, 663
bioassay, 287, 293
V. hollisae, 664