766 Modern Food Microbiology
sodium chlorite, 317
sodium hypochlorite, 317–319
Tsunami, 317–318
Forster, 7
Frankfurters. See processed meats.
Fraturia spp., 750
Free water, defined, 402
Freeze drying, 444
Freezer burn, 401
Freezer temperature, defined, 396
Freezing/frozen foods, 396–397, 399–401
effect on organisms, 401–403
fast, 399, 444
food freezing points, 400
slow, 399, 444
preparation of foods, 396–397
refreezing, 403
salmonellae survival, 401
storage stability, 399–401
thawing, 399, 403–404
Fresh-cut produce, 138–139
Irradiation, 383
Frigoribacterium spp., 730
Fruits. See also vegetables,
chemical composition, 137
pH range, 42, 137
sanitizers, 318
spoilage, 137–138
Fujino, T., 7
Fumitremorgin, 30
Fumonisins, 29, 718–721
in corn/feeds, 719
pathology, 721
properties, 719–721
Fusarin C, 718
Furanone, 528
Fusarium spp., 28–29, 135
F. anthophilum, 718
F. dlamini, 718
F. globosum, 718
F. graminearum, 135, 722
F. moniliforme, 324, 718–719
F. nygamai, 718
F. napiforme, 718
F. oxysporum, 721
F. proliferatum, 718
F. roseum. See Gibberella zeae.
F. sacchari, 718
F. sambucinum, 721
F. subglutinans, 718
F. thapsinum, 718
F. tricinctum, 722
F. verticillioides, 718
bacon, 108
meats, 66, 102
pickles, 182
single-cell protein, 207
F value, defined, 428
F o , 337, 429
G
Gaertner, 7
Gambierdiscus toxicus, 740
Game meats, 67
Gamma radiation, 376
Gamma rays, defined, 372
Gari, 29, 149, 191
Gassiness, of cheese, 168–169
hams, 108
Gel diffusion methods, 242, 255
micro-Ouchterlony, 242
General method, 6
GeneVision system, 259
Geobacillus spp., 416, 424, 430–432, 435–436,
747–748
G. stearothermophilus, 7, 21, 467
D values, H 2 O 2 , 316
HPP effects, 457
Irradiation resistance, 380
Genomovar, defined, 536
Geotrichum spp., 17, 28–29, 474
G. candidum, 29, 134–135, 167
a w growth minimum, 46
butter/cheese spoilage, 167
meat/poultry, 66, 102
Giardia spp., 679
G. lamblia, 17, 525, 650, 680–682
effect of ozone, 56, 315
distribution, 680
incidence in food/foodborne cases, 681
qPCR detection, 260
Giardiasis, 8, 680–682
Gibberella zeae, 722
G. fujikuroi, 718
Gimenez, D., 8
Glass transition, 454–455
Gloeosporium spp., 30
G. musarum, 135
G. perennans, 135
Gluconoacetobacter spp., 260
Gluconobacter spp., 16, 155, 750
G. oxydans, 183, 189
pH minimum, 43
sodium chlorite, 317
sodium hypochlorite, 317–319
Tsunami, 317–318
Forster, 7
Frankfurters. See processed meats.
Fraturia spp., 750
Free water, defined, 402
Freeze drying, 444
Freezer burn, 401
Freezer temperature, defined, 396
Freezing/frozen foods, 396–397, 399–401
effect on organisms, 401–403
fast, 399, 444
food freezing points, 400
slow, 399, 444
preparation of foods, 396–397
refreezing, 403
salmonellae survival, 401
storage stability, 399–401
thawing, 399, 403–404
Fresh-cut produce, 138–139
Irradiation, 383
Frigoribacterium spp., 730
Fruits. See also vegetables,
chemical composition, 137
pH range, 42, 137
sanitizers, 318
spoilage, 137–138
Fujino, T., 7
Fumitremorgin, 30
Fumonisins, 29, 718–721
in corn/feeds, 719
pathology, 721
properties, 719–721
Fusarin C, 718
Furanone, 528
Fusarium spp., 28–29, 135
F. anthophilum, 718
F. dlamini, 718
F. globosum, 718
F. graminearum, 135, 722
F. moniliforme, 324, 718–719
F. nygamai, 718
F. napiforme, 718
F. oxysporum, 721
F. proliferatum, 718
F. roseum. See Gibberella zeae.
F. sacchari, 718
F. sambucinum, 721
F. subglutinans, 718
F. thapsinum, 718
F. tricinctum, 722
F. verticillioides, 718
bacon, 108
meats, 66, 102
pickles, 182
single-cell protein, 207
F value, defined, 428
F o , 337, 429
G
Gaertner, 7
Gambierdiscus toxicus, 740
Game meats, 67
Gamma radiation, 376
Gamma rays, defined, 372
Gari, 29, 149, 191
Gassiness, of cheese, 168–169
hams, 108
Gel diffusion methods, 242, 255
micro-Ouchterlony, 242
General method, 6
GeneVision system, 259
Geobacillus spp., 416, 424, 430–432, 435–436,
747–748
G. stearothermophilus, 7, 21, 467
D values, H 2 O 2 , 316
HPP effects, 457
Irradiation resistance, 380
Genomovar, defined, 536
Geotrichum spp., 17, 28–29, 474
G. candidum, 29, 134–135, 167
a w growth minimum, 46
butter/cheese spoilage, 167
meat/poultry, 66, 102
Giardia spp., 679
G. lamblia, 17, 525, 650, 680–682
effect of ozone, 56, 315
distribution, 680
incidence in food/foodborne cases, 681
qPCR detection, 260
Giardiasis, 8, 680–682
Gibberella zeae, 722
G. fujikuroi, 718
Gimenez, D., 8
Glass transition, 454–455
Gloeosporium spp., 30
G. musarum, 135
G. perennans, 135
Gluconoacetobacter spp., 260
Gluconobacter spp., 16, 155, 750
G. oxydans, 183, 189
pH minimum, 43