776 Modern Food Microbiology
Pediococcus spp., 15, 17, 19, 25, 150, 152, 397–398
P. acidilactici, 73, 152, 176, 335
P. cerevisiae, 176, 180–183, 187, 338
P. claussenii, 152
P. damnosus, 152
P. dextrinicus, 152
P. halophilus. See Tetragenococcus.
P. inopinatus, 152
P. pentosaceus, 151
P. parvulus, 152
meats, 65, 102, 176
pickle spoilage, 182
Pedobacter spp., 749–750
Pemmican, 451
Penicillic acid, 717
Penicillium spp., 17, 28, 30, 577
P. camembertii, 168, 178
P. chrysogenum, 45
P. citrinum, 189, 381–382, 715
D values, 426
P. claviforme, 716
P. cyclopium, 30, 189, 716–717
P. dangeardii, 30
P. digitatum, 135
P. expansum, 134, 189, 716–717
P. nalgiovensis, 178
P. patulum, 46, 716
P. puberulum, 717
P. roquefortii, 30, 43, 168, 717
D values, 426
P. variable, 716
P. viridicatum, 715–716
bacon, 108
cottage cheese, 167
eggs, 198
meats, 66, 102
pickle spoilage, 182
seafoods, 110
vegetables, 134–136
2,3-Pentanedione, 323
6-Pentyl-α-pyrone, 331
Pepperoni, outbreak from, 109
Peptococcus magnus, 52
Peracetic acid, 318
Perfringolysin O, 567, 603
Perigo factor, 308, 311–312
Peroxyacetic acid, 316
Persicobacter spp., 749
PEST sequence, 533
Petrifilm. See Dry film.
Peujeum, 149
Peyer’s patches, defined, 534, 536
Pfiesteria piscicida, 741
Phagovar, defined, 536
pH,
alkaline values, 43
dairy products, 44
effect on organisms, 39–43
fish and shellfish, 44
fruits and vegetables, 42
human stomach, 524
meat and poultry, 44
NaCl effect, 40–41
of ATP, 44
range for organisms, 40
Phage typing,
B. cereus, 264
E. coli 0157:H7, 264
listeriae, 263–264
S. aureus, 552
Phenylacetaldehyde, 321, 323
Phenylethyl alcohol, 117
Phialides, defined, 30
“Phoenix” phenomenon, 231
Phocanema. See Pseudoterranova.
Phomopsis citri, 135
Phosphates, mode of action, 321, 324–325,
B. cereus, 325–326
C. botulinum, 324
C. tyrobutyricum, 324
L. monocytogenes, 324
meat curing, 101–103
Photobacterium spp., 16, 110, 397, 749
P. phosphoreum, 117, 354, 733
salmon spoilage, 365
Phylctaena vagabunda, 135
Phytophthora spp., 134–135
P. cinnamomi, 135
P. infestans, 135
P. ramorum, 135
P. sojae, 135
rot, 134–135
Phytoplankton, 739–741
Pichia spp., 17, 32–33, 66, 110, 306
P. guilliermondii, 33, 722
P. membranaefaciens, 33
Pickles, 181–182
spoilage, 182
Picornaviridae, 729
Piezoelectric crystal biosensors, 269–270
Pierce’s disease, 130
Pimaricin. See Natamycin.
Pediococcus spp., 15, 17, 19, 25, 150, 152, 397–398
P. acidilactici, 73, 152, 176, 335
P. cerevisiae, 176, 180–183, 187, 338
P. claussenii, 152
P. damnosus, 152
P. dextrinicus, 152
P. halophilus. See Tetragenococcus.
P. inopinatus, 152
P. pentosaceus, 151
P. parvulus, 152
meats, 65, 102, 176
pickle spoilage, 182
Pedobacter spp., 749–750
Pemmican, 451
Penicillic acid, 717
Penicillium spp., 17, 28, 30, 577
P. camembertii, 168, 178
P. chrysogenum, 45
P. citrinum, 189, 381–382, 715
D values, 426
P. claviforme, 716
P. cyclopium, 30, 189, 716–717
P. dangeardii, 30
P. digitatum, 135
P. expansum, 134, 189, 716–717
P. nalgiovensis, 178
P. patulum, 46, 716
P. puberulum, 717
P. roquefortii, 30, 43, 168, 717
D values, 426
P. variable, 716
P. viridicatum, 715–716
bacon, 108
cottage cheese, 167
eggs, 198
meats, 66, 102
pickle spoilage, 182
seafoods, 110
vegetables, 134–136
2,3-Pentanedione, 323
6-Pentyl-α-pyrone, 331
Pepperoni, outbreak from, 109
Peptococcus magnus, 52
Peracetic acid, 318
Perfringolysin O, 567, 603
Perigo factor, 308, 311–312
Peroxyacetic acid, 316
Persicobacter spp., 749
PEST sequence, 533
Petrifilm. See Dry film.
Peujeum, 149
Peyer’s patches, defined, 534, 536
Pfiesteria piscicida, 741
Phagovar, defined, 536
pH,
alkaline values, 43
dairy products, 44
effect on organisms, 39–43
fish and shellfish, 44
fruits and vegetables, 42
human stomach, 524
meat and poultry, 44
NaCl effect, 40–41
of ATP, 44
range for organisms, 40
Phage typing,
B. cereus, 264
E. coli 0157:H7, 264
listeriae, 263–264
S. aureus, 552
Phenylacetaldehyde, 321, 323
Phenylethyl alcohol, 117
Phialides, defined, 30
“Phoenix” phenomenon, 231
Phocanema. See Pseudoterranova.
Phomopsis citri, 135
Phosphates, mode of action, 321, 324–325,
B. cereus, 325–326
C. botulinum, 324
C. tyrobutyricum, 324
L. monocytogenes, 324
meat curing, 101–103
Photobacterium spp., 16, 110, 397, 749
P. phosphoreum, 117, 354, 733
salmon spoilage, 365
Phylctaena vagabunda, 135
Phytophthora spp., 134–135
P. cinnamomi, 135
P. infestans, 135
P. ramorum, 135
P. sojae, 135
rot, 134–135
Phytoplankton, 739–741
Pichia spp., 17, 32–33, 66, 110, 306
P. guilliermondii, 33, 722
P. membranaefaciens, 33
Pickles, 181–182
spoilage, 182
Picornaviridae, 729
Piezoelectric crystal biosensors, 269–270
Pierce’s disease, 130
Pimaricin. See Natamycin.