768 Modern Food Microbiology
Howard mold count method, 226
Human digestive system, 523
Hurdle concept, 341
Hydrodyne, 77
Hydrogenophaga spp., 16, 25, 130, 749
Hydrogen peroxide, 91, 315–317
Hydrogen swells, 437
Hydrophobic grid membrane, 222
Hymenobacter actinosclerus, 389, 749
Hypertonic, defined, 321
Hypha, defined, 27
Hyphomycetales, 27
Hyphomycetes, 27
Hypobaric storage, 351–352
I
Ice, microbes in, 211
Ice nucleation assay, 242, 262–263
Ide, 693
Idli, 179–180, 188
Ileal loop assay. See bioassay methods.
Immunomagnetic separation, 242,
255–256
Impedance methods, 242, 272–273
coliforms, 272
detection time, 272
E. coli 0157:H7, 272
milk, 272
threshold cell number, 272
“Imperfect” fungi, 27–28
IMViC formula, 477
Indicators, of sanitary quality,
bifidobacteria, 485
coliforms, 476–481
coliphages/enteroviruses, 487–489
enterococci, 481–485
product quality, 473–475
Indirect antimicrobials, 321–326
Indoxyl-β-D-glucuronide (IBDG), 249
Infant botulism, 539
Injured cells. See Metabolic injury.
Integrins, defined, 536
Interleukins. See cytokines
Intermediate host, defined, 679
Intermediate moisture foods, 447–453
defined, 447–448
dog food formula, 453
glass transition, 454–455
hennican, 453
Pemmican, 453
preparation, 448–452
traditional foods, 448
Internalin, 533, 604
Intimin, defined, 535–536
Intrinsic parameters, 39–54
antimicrobial constituents, 53
a w , 45–49
biological structure, 54
Eh effects, 50–51
lactoperoxidase system, 53–54
nutrients, 52–53
oxidation reduction potential, 49–52
pH, 39–43
pH effects, 43–45
Iodine, D values, 316
Irradiation of foods, 6, 8, 373–387
Codex Alimentarius, 385
insect disinfestation, 382
legal status, 384–385
nature of resistance, 387–391
principles of cell destruction, 373–375
processing of foods, 375
seed sprouts, 383
radappertization, 377–380
radicidation, 377, 382–383
radurization, 377, 383–384
sprout inhibition, 382
storage stability, 387
World Health Organization, 385
ISO-GRID, 222
Isothiocyanate, 320
Issatchenkia spp., 17, 32–33, 187
I. orientalis, 33. See also Candida krusei
Ivanolysin O, defined, 603
Izushi, 581
J
Janibacter spp., 16, 747–748
Janthinobacterium spp., 397, 747–749
J. agaricidamnosum, 130
Japanese soy sauce, 179
Jerky, 104
pathogens, 104
Johne’s disease, 160
Jonesia spp. 747
K
Kaffir beer, 187
Kanagawa reaction, 295, 659–660
Howard mold count method, 226
Human digestive system, 523
Hurdle concept, 341
Hydrodyne, 77
Hydrogenophaga spp., 16, 25, 130, 749
Hydrogen peroxide, 91, 315–317
Hydrogen swells, 437
Hydrophobic grid membrane, 222
Hymenobacter actinosclerus, 389, 749
Hypertonic, defined, 321
Hypha, defined, 27
Hyphomycetales, 27
Hyphomycetes, 27
Hypobaric storage, 351–352
I
Ice, microbes in, 211
Ice nucleation assay, 242, 262–263
Ide, 693
Idli, 179–180, 188
Ileal loop assay. See bioassay methods.
Immunomagnetic separation, 242,
255–256
Impedance methods, 242, 272–273
coliforms, 272
detection time, 272
E. coli 0157:H7, 272
milk, 272
threshold cell number, 272
“Imperfect” fungi, 27–28
IMViC formula, 477
Indicators, of sanitary quality,
bifidobacteria, 485
coliforms, 476–481
coliphages/enteroviruses, 487–489
enterococci, 481–485
product quality, 473–475
Indirect antimicrobials, 321–326
Indoxyl-β-D-glucuronide (IBDG), 249
Infant botulism, 539
Injured cells. See Metabolic injury.
Integrins, defined, 536
Interleukins. See cytokines
Intermediate host, defined, 679
Intermediate moisture foods, 447–453
defined, 447–448
dog food formula, 453
glass transition, 454–455
hennican, 453
Pemmican, 453
preparation, 448–452
traditional foods, 448
Internalin, 533, 604
Intimin, defined, 535–536
Intrinsic parameters, 39–54
antimicrobial constituents, 53
a w , 45–49
biological structure, 54
Eh effects, 50–51
lactoperoxidase system, 53–54
nutrients, 52–53
oxidation reduction potential, 49–52
pH, 39–43
pH effects, 43–45
Iodine, D values, 316
Irradiation of foods, 6, 8, 373–387
Codex Alimentarius, 385
insect disinfestation, 382
legal status, 384–385
nature of resistance, 387–391
principles of cell destruction, 373–375
processing of foods, 375
seed sprouts, 383
radappertization, 377–380
radicidation, 377, 382–383
radurization, 377, 383–384
sprout inhibition, 382
storage stability, 387
World Health Organization, 385
ISO-GRID, 222
Isothiocyanate, 320
Issatchenkia spp., 17, 32–33, 187
I. orientalis, 33. See also Candida krusei
Ivanolysin O, defined, 603
Izushi, 581
J
Janibacter spp., 16, 747–748
Janthinobacterium spp., 397, 747–749
J. agaricidamnosum, 130
Japanese soy sauce, 179
Jerky, 104
pathogens, 104
Johne’s disease, 160
Jonesia spp. 747
K
Kaffir beer, 187
Kanagawa reaction, 295, 659–660