782 Modern Food Microbiology
Sauerkraut, 180, 187
spoilage, 180
Sausages, 102–103
casings, 103
dry, 175
fermented, 3, 175–177
semidry, 175
spoilage, 104–105
starters, 177
“summer”, 175
Sausage poisoning, See botulism.
Saxitoxin, 739
Scenedesmus quadricauda, 207–208
Scheele, 6
Scheibel, 7
Schizosaccharomyces spp., 17, 32, 34
S. pombe, 34, 188
Schwann, T., 4
Sclerotia, 422
Sclerotinia fructicola. See Monilinia
S. sclerotiorum, 135
Sclerotinium spp., 28
Scombroid poisoning, 7, 732–734
histamine levels, 733
irrelevance of coliforms, 481
Scopulariopsis spp., 102, 110
Scotch whisky, 186
Scrapie, 737
Seafoods, 109–120
Aeromonas spp., 111
biota, 110, 112–113
botulinal spores in, 114
composition, 115–116
irradiation preservation, 383
MAP, 358–359, 263
mechanically deboned fish, 75
microbiological quality, 112–113
pH range, 44
relevance of coliforms to, 111–114
sampling plans, 513
shellfish, 115, 118–120
spoilage, 86, 115–120
V. parahaemolyticus in oysters, 114
viruses, 111, 114, 730–731
Sealworm. See Pseudoterranova decipiens.
Secretion system, characterized, 536
A. tumefaciens, 536
erwiniae, 537
Pseudomonas spp., 537
Ralstonia spp., 537
S. enterica, 529, 534
Xanthomonas spp., 537
yersiniae, 537
Seed sprouts, defined, 139
disease outbreaks, 143–144
HPP effects, 463
internalization of pathogens, 142–143, 643
irradiation of, 383
microorganisms in, 139–142
production of, 139
sanitizers, 140, 319–320
Selenomonas lacticifex, 193–184
Selmi, F., 7
Seneca, 3
Sereny test, 290
Serotyping methods, 250–253
Serotype/serovar, defined, 536
Serratia spp., 17, 19, 26, 397, 750
S. liquefaciens, 68, 117, 306, 398
S. marcescens, 306, 405
subsp. sakuensis, 26, 424
eggs, 198
MAP meats, 363
meat/poultry, 65, 68, 102
seafoods, 117
Shellfish. See seafoods.
Shewanella spp., 16–17, 19, 26, 102, 397, 749
S. colwelliana, 26
S. benthica, 26
S. hanedai, 26
S. putrefaciens, 26, 367
biofilms, 528
DFD meats, 363
greening of meats, 105, 107, 363
meats, 65, 77
pH growth minimum, 43
poultry, 65, 90, 366
seafoods, 110, 116–117, 354, 366
Shiga/Shiga-like toxins. See E. coli toxins.
Shigella spp., 17, 19, 26, 40, 650
S. boydii, 631–632
S. dysenteriae, 341, 631–632, 639
site of pathogenesis, 525, 537
S. flexneri, 463, 527, 631–632, 634
pH growth range, 43
S. sonnei, 43, 320, 631–632, 634
acid adapted, 530
bioassays, 293
fresh cut produce, 142, 144
human isolations, 632–633
minimum infectious dose, 537, 631
related to escherichiae and salmonellae, 631
Sauerkraut, 180, 187
spoilage, 180
Sausages, 102–103
casings, 103
dry, 175
fermented, 3, 175–177
semidry, 175
spoilage, 104–105
starters, 177
“summer”, 175
Sausage poisoning, See botulism.
Saxitoxin, 739
Scenedesmus quadricauda, 207–208
Scheele, 6
Scheibel, 7
Schizosaccharomyces spp., 17, 32, 34
S. pombe, 34, 188
Schwann, T., 4
Sclerotia, 422
Sclerotinia fructicola. See Monilinia
S. sclerotiorum, 135
Sclerotinium spp., 28
Scombroid poisoning, 7, 732–734
histamine levels, 733
irrelevance of coliforms, 481
Scopulariopsis spp., 102, 110
Scotch whisky, 186
Scrapie, 737
Seafoods, 109–120
Aeromonas spp., 111
biota, 110, 112–113
botulinal spores in, 114
composition, 115–116
irradiation preservation, 383
MAP, 358–359, 263
mechanically deboned fish, 75
microbiological quality, 112–113
pH range, 44
relevance of coliforms to, 111–114
sampling plans, 513
shellfish, 115, 118–120
spoilage, 86, 115–120
V. parahaemolyticus in oysters, 114
viruses, 111, 114, 730–731
Sealworm. See Pseudoterranova decipiens.
Secretion system, characterized, 536
A. tumefaciens, 536
erwiniae, 537
Pseudomonas spp., 537
Ralstonia spp., 537
S. enterica, 529, 534
Xanthomonas spp., 537
yersiniae, 537
Seed sprouts, defined, 139
disease outbreaks, 143–144
HPP effects, 463
internalization of pathogens, 142–143, 643
irradiation of, 383
microorganisms in, 139–142
production of, 139
sanitizers, 140, 319–320
Selenomonas lacticifex, 193–184
Selmi, F., 7
Seneca, 3
Sereny test, 290
Serotyping methods, 250–253
Serotype/serovar, defined, 536
Serratia spp., 17, 19, 26, 397, 750
S. liquefaciens, 68, 117, 306, 398
S. marcescens, 306, 405
subsp. sakuensis, 26, 424
eggs, 198
MAP meats, 363
meat/poultry, 65, 68, 102
seafoods, 117
Shellfish. See seafoods.
Shewanella spp., 16–17, 19, 26, 102, 397, 749
S. colwelliana, 26
S. benthica, 26
S. hanedai, 26
S. putrefaciens, 26, 367
biofilms, 528
DFD meats, 363
greening of meats, 105, 107, 363
meats, 65, 77
pH growth minimum, 43
poultry, 65, 90, 366
seafoods, 110, 116–117, 354, 366
Shiga/Shiga-like toxins. See E. coli toxins.
Shigella spp., 17, 19, 26, 40, 650
S. boydii, 631–632
S. dysenteriae, 341, 631–632, 639
site of pathogenesis, 525, 537
S. flexneri, 463, 527, 631–632, 634
pH growth range, 43
S. sonnei, 43, 320, 631–632, 634
acid adapted, 530
bioassays, 293
fresh cut produce, 142, 144
human isolations, 632–633
minimum infectious dose, 537, 631
related to escherichiae and salmonellae, 631