Index
765
Extrinsic parameters of growth, 54–57
carbon dioxide, 56
hurdle concept, 341
lactic antagonism, 56–57
microbial interference, 56–57
ozone, 56
relative humidity, 56
storage temperature, 54–55
F
Fabospora. See Kluyveromyces.
Facklamia spp., 748
Factor increasing monocytopoiesis, 610
Facultative anaerobe, defined, 51
Fasciola spp., 690
F. hepatica, 691
Fascioliasis, 691
Fasciolidae, 691
Fasciolopsiasis, 691–692
Fasciolopsis spp., 691–692
F. buski, 691–692
Faseikh, 582
Fast freezing. See quick freezing.
Fastier, L. A., 5
Fecal coliforms, defined, 490
Fecal–oral transmission, 522
Fermentation, 149–155
defined, 149–150
acetic acid, 155–156
bottom, 150
cocao beans, 189
hetero-, 153
homo-, 153
malo-lactic, 184–185
propionic acid, 164
top, 150
Fermented foods (see individual products)
Ferrets, 287–288
Fessik, 179
Fiber optic biosensors. See biosensors.
Filifactor spp., 22, 424
Filobasidiella sp., 32
Filopodium, defined, 604
Fingerprinting methods, 263–269
AFLP, 265
Microarray, 268–269
Phage typing, 263–264
MEE, 265
REA, 266
RAPD, 266–269
PFGE, 267
RFLP, 267
ribotyping, 268
Fire blight, 138
FISH, 260
Fish (see also seafoods), 3
pastes/sauces, 178–179
spoilage, 86–87
Fit, 317, 319
Flat sour spores, 425, 427, 474, 511
Flatworm diseases,
clonorchiasis, 692–693
cysticercosis/taeniasis, 695–696
diphyllobothriasis, 693–695
fascioliasis, 691
fasciolopsiasis, 691–692
paragonimiasis, 692
Flavimonas spp., 750
Flavobacterium spp., 16–18, 23, 397, 749
F. aurantiacum, 714
F. proteus, 184
Biofilms, 528
meats and poultry, 65
seafoods, 110
Flavoring agents, 322–323
Flour, 203
Flow cytometry, 242, 256, 274–275
Fluorescent antibody, 242, 251–252
Fluorogenic substrates. See also chromogenic,
248–250
Food, Drug and Cosmetic Act, 8
FoodNet Surveillance, 520–521, 671–672
Food quality indicators, 473–475
Food safety objective, 506–507
Food sanitizers, 140, 312–320
acifified sodium chlorite, 312, 318
activated lactoferrin, 314
AgClor, 318
Allylisothionate, 319
Avgard, 317
Calcinated calcium, 317
cetylpyridinium chloride, 317
chlorine, 317–318
electrolyzed oxiding water, 312–314
illustrated, 313
Fit, 317–319
Hydrogen peroxide, 315–319
peracetic acid, 318
oxine, 318
ozone, 314–315, 687
quartenary ammonium compounds, 318
765
Extrinsic parameters of growth, 54–57
carbon dioxide, 56
hurdle concept, 341
lactic antagonism, 56–57
microbial interference, 56–57
ozone, 56
relative humidity, 56
storage temperature, 54–55
F
Fabospora. See Kluyveromyces.
Facklamia spp., 748
Factor increasing monocytopoiesis, 610
Facultative anaerobe, defined, 51
Fasciola spp., 690
F. hepatica, 691
Fascioliasis, 691
Fasciolidae, 691
Fasciolopsiasis, 691–692
Fasciolopsis spp., 691–692
F. buski, 691–692
Faseikh, 582
Fast freezing. See quick freezing.
Fastier, L. A., 5
Fecal coliforms, defined, 490
Fecal–oral transmission, 522
Fermentation, 149–155
defined, 149–150
acetic acid, 155–156
bottom, 150
cocao beans, 189
hetero-, 153
homo-, 153
malo-lactic, 184–185
propionic acid, 164
top, 150
Fermented foods (see individual products)
Ferrets, 287–288
Fessik, 179
Fiber optic biosensors. See biosensors.
Filifactor spp., 22, 424
Filobasidiella sp., 32
Filopodium, defined, 604
Fingerprinting methods, 263–269
AFLP, 265
Microarray, 268–269
Phage typing, 263–264
MEE, 265
REA, 266
RAPD, 266–269
PFGE, 267
RFLP, 267
ribotyping, 268
Fire blight, 138
FISH, 260
Fish (see also seafoods), 3
pastes/sauces, 178–179
spoilage, 86–87
Fit, 317, 319
Flat sour spores, 425, 427, 474, 511
Flatworm diseases,
clonorchiasis, 692–693
cysticercosis/taeniasis, 695–696
diphyllobothriasis, 693–695
fascioliasis, 691
fasciolopsiasis, 691–692
paragonimiasis, 692
Flavimonas spp., 750
Flavobacterium spp., 16–18, 23, 397, 749
F. aurantiacum, 714
F. proteus, 184
Biofilms, 528
meats and poultry, 65
seafoods, 110
Flavoring agents, 322–323
Flour, 203
Flow cytometry, 242, 256, 274–275
Fluorescent antibody, 242, 251–252
Fluorogenic substrates. See also chromogenic,
248–250
Food, Drug and Cosmetic Act, 8
FoodNet Surveillance, 520–521, 671–672
Food quality indicators, 473–475
Food safety objective, 506–507
Food sanitizers, 140, 312–320
acifified sodium chlorite, 312, 318
activated lactoferrin, 314
AgClor, 318
Allylisothionate, 319
Avgard, 317
Calcinated calcium, 317
cetylpyridinium chloride, 317
chlorine, 317–318
electrolyzed oxiding water, 312–314
illustrated, 313
Fit, 317–319
Hydrogen peroxide, 315–319
peracetic acid, 318
oxine, 318
ozone, 314–315, 687
quartenary ammonium compounds, 318