Index
779
Rancidity of butter, 167
RAPTOR, 271
Raoult’s law, 448
Raoultella spp., 478, 481, 750
R. ornithinolytica, 733
R. planticola, 733
Rathyibacter spp., 130, 748
Real-time PCR, 259–260
RecA, 529
“Red bread” mold, 30
“Red tide”, 731
Redigel, 223
Refrigerator temperature, defined, 396
Relative humidity, 56
equilibrium relative humidity, 454
Rep–PCR, 260
Restriction enzyme analysis, 266
Restriction fragment length polymorphism, 267
Resusitation of injured cells. See Metabolic injury.
Reuter, K., 6
Reuterin, 335
Resazurin reduction, 225
Reverse passive hemagglutination, 242, 256
Reverse transcriptase sequencing, 14
Reverse transcription PCR, 258–259, 727
Reye’s syndrome, 713
Rhabditida, 697
Rhizoctonia spp., 135
Rhizomonas spp., 749
Rhizopodia, 679
Rhizopus spp., 17, 27, 30
R. arrhizus, 190
R. oligosporus, 30, 187–191–192
R. oryzae, 187
R. stolonifer, 30, 134–135, 204
a w wminimum, 46
butter spoilage, 167
flour products, 203
meat/poultry, 30, 66, 102
soft rot, 134
Rhodococcus equi, 593, 605
Rhodopseudomonas spp., 207
Rhodosporidium spp., 33
Rhodotorula spp., 17, 32–33
R. glutinis, 33.111
R. minuta, 181
R. mucilaginosa, 33
D value, 426
R. rubra, 181
meats, 66, 80
olive spoilage, 181
seafoods, 110
single-cell protein, 207
Ribosomes, structure, 14
Ribotyping, 268
Rice blast, 135
Ricin, 650
Rigor mortis of beef, 64
RITARD model assay, 291, 664
Roast beef, criteria, 502
cooking parameters,502
flow diagram, 505
RODAC plate method, 227–228
Roentgen, defined, 371
Roll tube method, 225
Ropiness, of beers, 183
bakery products, 204
milk, 161
Rotaviruses, 111, 525, 650, 731
Roundworm diseases, 696–704
anisakiasis, 702–704
trichinosis, 697–702
rRNA analyses, 14–15
RpoS. See sigma factors
Rubratoxin B, 30
Rubrobacter radiotolerans, 389
R. xylanophilus 389
Ruiz-Palacios, 8
Rum, 184
Rumen, 184,
bacterial ATP/cell, 247
Eh, 50
Russell, 5
S
Saccharobacter spp., 750
S. fermentatus, 185
Saccharomyces spp., 17, 32–34
S. bailii. See Zygosaccharomyces.
S. bayanus, 189, 306
S. bisporus. See Zygosaccharomyces rouxii
S. “carlsbergensis”, 183–184, 306
S. cerevisiae, 179, 183, 186–187, 189, 274
var. boulardii, 630
var. chevalieri, 189
a w ffects, 48–49
D value, thermal, 426
D value, HHP, 460, 462
Eh effects, 52
PEF effects, 465
osmotic stress, 48–49
779
Rancidity of butter, 167
RAPTOR, 271
Raoult’s law, 448
Raoultella spp., 478, 481, 750
R. ornithinolytica, 733
R. planticola, 733
Rathyibacter spp., 130, 748
Real-time PCR, 259–260
RecA, 529
“Red bread” mold, 30
“Red tide”, 731
Redigel, 223
Refrigerator temperature, defined, 396
Relative humidity, 56
equilibrium relative humidity, 454
Rep–PCR, 260
Restriction enzyme analysis, 266
Restriction fragment length polymorphism, 267
Resusitation of injured cells. See Metabolic injury.
Reuter, K., 6
Reuterin, 335
Resazurin reduction, 225
Reverse passive hemagglutination, 242, 256
Reverse transcriptase sequencing, 14
Reverse transcription PCR, 258–259, 727
Reye’s syndrome, 713
Rhabditida, 697
Rhizoctonia spp., 135
Rhizomonas spp., 749
Rhizopodia, 679
Rhizopus spp., 17, 27, 30
R. arrhizus, 190
R. oligosporus, 30, 187–191–192
R. oryzae, 187
R. stolonifer, 30, 134–135, 204
a w wminimum, 46
butter spoilage, 167
flour products, 203
meat/poultry, 30, 66, 102
soft rot, 134
Rhodococcus equi, 593, 605
Rhodopseudomonas spp., 207
Rhodosporidium spp., 33
Rhodotorula spp., 17, 32–33
R. glutinis, 33.111
R. minuta, 181
R. mucilaginosa, 33
D value, 426
R. rubra, 181
meats, 66, 80
olive spoilage, 181
seafoods, 110
single-cell protein, 207
Ribosomes, structure, 14
Ribotyping, 268
Rice blast, 135
Ricin, 650
Rigor mortis of beef, 64
RITARD model assay, 291, 664
Roast beef, criteria, 502
cooking parameters,502
flow diagram, 505
RODAC plate method, 227–228
Roentgen, defined, 371
Roll tube method, 225
Ropiness, of beers, 183
bakery products, 204
milk, 161
Rotaviruses, 111, 525, 650, 731
Roundworm diseases, 696–704
anisakiasis, 702–704
trichinosis, 697–702
rRNA analyses, 14–15
RpoS. See sigma factors
Rubratoxin B, 30
Rubrobacter radiotolerans, 389
R. xylanophilus 389
Ruiz-Palacios, 8
Rum, 184
Rumen, 184,
bacterial ATP/cell, 247
Eh, 50
Russell, 5
S
Saccharobacter spp., 750
S. fermentatus, 185
Saccharomyces spp., 17, 32–34
S. bailii. See Zygosaccharomyces.
S. bayanus, 189, 306
S. bisporus. See Zygosaccharomyces rouxii
S. “carlsbergensis”, 183–184, 306
S. cerevisiae, 179, 183, 186–187, 189, 274
var. boulardii, 630
var. chevalieri, 189
a w ffects, 48–49
D value, thermal, 426
D value, HHP, 460, 462
Eh effects, 52
PEF effects, 465
osmotic stress, 48–49