772 Modern Food Microbiology
Magnaporthe grisea, 135
Magon, 187
Maillard browning, 158, 447
Major histocompatibility complex, 557–558
Malo-lactic fermentation, 184–185
Mam-tom, 179
Manothermosonication, 467
Martin, 6
Marinobacter spp., 25
Mastitis, 157
Matzoon, 167
Maunder, D., 7
Mayonnaise, 202–203
composition, 202, 205
fate of salmonellae, 203
pH, 202
spoilage, 202–203
McClung, L., 7
Meat pies, 204
Meats. See also poultry and shellfish.
big game, 67
biota, 64–75
carcass sanitization, 91–92
composition, 78–79
cooking/cooling parameters, 650
hamburgers, 650
dark firm dry, 86
electrical stimulation, 77–78
hot boned, 75–76
fecal coliforms, 69
fermented, 175–178
irradiation 383
mechanically deboned, 74–75
modified atmosphere packaged, 356–358
mold biota, 66
numbers/g, 66–69, 75
organ meats, 77
oxidation-reduction potential, 51
pH, 44
pigments, 106
processed, 101–109
rigor mortis events, 64
source of organisms, 63
soy extended, 73–74
spoilage, 78–88, 104–105, 107
bacon, 68
detection methods, 83
diamines,82, 84–85
greening, 107
ham, 108
livers, 87–88
mechanism, 82–88
vacuum packaged meats, 363–367
volatile substances, 365–367
yeast biota, 66
Mechanically deboned meats, 74–75
Medical foods, 206
Medium-chain fatty acids, 324–325
Megasphaera spp., 750
M.cerevisiae, 183–184
Membrane filter methods, 220–222
Meniscus spp., 779
Menthol, 321, 323
Mer, defined, 15
Mesophile, defined, 54
Metabolic injury, 229–233
mechanism, 233
recovery/repair, 231–233
Metchnikoff, E., 5
Methanococcus spp., 44
Methylene blue reduction, 225
Methylobacterium radiotolerans 389, 749
Methylococcus capsulatus, 208
Methylomonas spp., 208
M. methanica, 208
Methylparaben, 301–303
O-Methylsterigmatocystin, 710
4-Methylumbelliferyl-β-D-galactoside, 248–250
4-Methylumbelliferyl-β-D-glucuronide, 222, 224,
248–250
4-methylumbelliferyl phosphate, 250
Metmyoglobin, 106
Mettwurst. See processed meats.
Metzincins, 736
Mezcal, 187
Microaerophile, defined, 51
Microarrays, 268–269
Microbacterium spp., 22, 65, 102, 110, 150
Microbial interference, 334
lactic antagonism, 335–336
S. aureus, 338
Microbial modeling (see predictive microbiology)
Microbiological criteria, 506–513
definitions, 507–508
milk, 511–512
sampling plans, 508–509
sporeformers, 511
Microcalorimetry, 242, 273–274
Micrococcin P 1 , 333
Micrococcus spp., 15, 17–18, 24, 397, 548, 747
M. “aurantiacus”, 177
M. cryophilus, 405
Magnaporthe grisea, 135
Magon, 187
Maillard browning, 158, 447
Major histocompatibility complex, 557–558
Malo-lactic fermentation, 184–185
Mam-tom, 179
Manothermosonication, 467
Martin, 6
Marinobacter spp., 25
Mastitis, 157
Matzoon, 167
Maunder, D., 7
Mayonnaise, 202–203
composition, 202, 205
fate of salmonellae, 203
pH, 202
spoilage, 202–203
McClung, L., 7
Meat pies, 204
Meats. See also poultry and shellfish.
big game, 67
biota, 64–75
carcass sanitization, 91–92
composition, 78–79
cooking/cooling parameters, 650
hamburgers, 650
dark firm dry, 86
electrical stimulation, 77–78
hot boned, 75–76
fecal coliforms, 69
fermented, 175–178
irradiation 383
mechanically deboned, 74–75
modified atmosphere packaged, 356–358
mold biota, 66
numbers/g, 66–69, 75
organ meats, 77
oxidation-reduction potential, 51
pH, 44
pigments, 106
processed, 101–109
rigor mortis events, 64
source of organisms, 63
soy extended, 73–74
spoilage, 78–88, 104–105, 107
bacon, 68
detection methods, 83
diamines,82, 84–85
greening, 107
ham, 108
livers, 87–88
mechanism, 82–88
vacuum packaged meats, 363–367
volatile substances, 365–367
yeast biota, 66
Mechanically deboned meats, 74–75
Medical foods, 206
Medium-chain fatty acids, 324–325
Megasphaera spp., 750
M.cerevisiae, 183–184
Membrane filter methods, 220–222
Meniscus spp., 779
Menthol, 321, 323
Mer, defined, 15
Mesophile, defined, 54
Metabolic injury, 229–233
mechanism, 233
recovery/repair, 231–233
Metchnikoff, E., 5
Methanococcus spp., 44
Methylene blue reduction, 225
Methylobacterium radiotolerans 389, 749
Methylococcus capsulatus, 208
Methylomonas spp., 208
M. methanica, 208
Methylparaben, 301–303
O-Methylsterigmatocystin, 710
4-Methylumbelliferyl-β-D-galactoside, 248–250
4-Methylumbelliferyl-β-D-glucuronide, 222, 224,
248–250
4-methylumbelliferyl phosphate, 250
Metmyoglobin, 106
Mettwurst. See processed meats.
Metzincins, 736
Mezcal, 187
Microaerophile, defined, 51
Microarrays, 268–269
Microbacterium spp., 22, 65, 102, 110, 150
Microbial interference, 334
lactic antagonism, 335–336
S. aureus, 338
Microbial modeling (see predictive microbiology)
Microbiological criteria, 506–513
definitions, 507–508
milk, 511–512
sampling plans, 508–509
sporeformers, 511
Microcalorimetry, 242, 273–274
Micrococcin P 1 , 333
Micrococcus spp., 15, 17–18, 24, 397, 548, 747
M. “aurantiacus”, 177
M. cryophilus, 405