Index
783
syndrome. See shigellosis.
virulence mechanisms, 525, 537
Shigellosis, 631
annual estimated cases, USA, 519, 521
Shiokara, 179
Shoyu, 28
Shrimp. See seafoods.
Sigma factors, 48, 529–532
acid tolerance response, 530–532
alternative sigma factors, 529–530
RpoS, 529
SimPlate method, 224
Single cell proteins, 207–209
Single-radial immunodiffusion, 242
Siphoviridae, 264
Skin tests (guinea pig and rabbit), 289–290
Slow freezing of foods, 399
Small, round structured viruses. See noro- and
Norwalk.
Smoking, of meats, 3, 73
hams, 103
Sodium chlorite, 317
Sodium chloride, 320–321
Sodium diacetate, 302, 326
Sodium dicaprylate, 302
Sodium hypochlorite, 316–317, 319
Sodium lactate, 302
Sodium-α-phenylphenate, 331
Sodium hypophosphite, 307
Soft swells, 437
Soil/water microbiota, 17, 20
Solomon, I., 5
Sorbic acid/sorbates, 6, 301–303
cider, 185
effect on patulin production, 717
effect on ochratoxin, 716
effect of botulinal spores, 304
intermediate moisture food, 450–451
mode of action, 305
nitrite combinations, 304
Soul foods, 104
Sour cream, 164
Sourdough breads, 179–180
Sous vide foods, 579–580
Soy-extended meats, 73–74
Soy sauces, 179, 187, 189–190
Spallanzani, L., 4
Spawn, A. F., 5
Speck, M. L., 163
Spectrum chart of radiations, 372
Sphingobacterium spp., 23
Sphingomonas spp., 16–17, 19, 23, 25–26, 80, 749
Sphingomyelinase, 605
Spices/spice oils, 321, 323–324
biota of, 199–200
Spiral plater, 219–220
Spirillum itersonii, 433
Spirulina maxima, 207–209
Spoilage rate curve, 55
Spore heat resistance, 422–423
Sporeforming bacteria, 424
Sporendonema. See Wallemia.
Sporobolomyces spp., 110
Sporocysts, 691–692
Sporohalobacter spp., 424
Sporolactobacillus spp., 424, 748
Sporosarcina spp., 424, 747
Sporotrichum spp., 30, 66, 79
Sporozoea, 680
Sporozoites, 683, 686–687
Spray gun method, 229
Sprouts. See seed sprouts.
Stachybotrys spp., 28
Standard plate count methods, 217–220
Standard references, list of, 218
Staphylococcal gastroenteritis, 545–561
history of, 545
incidence/vehicle foods, 559
causative factors, 561
prevention, 560–561
prevalence, 559–560
symptoms, 558
Staphylococcus spp., 17, 19, 26, 176, 219, 323, 397,
747–748
S. aureus subsp. anaerobius, 546, 748
S. aureus subsp. aureus, 199–200, 532, 546, 548,
550, 748
acid injury repair, 233
“animal strains,” 547
a w growth minimum, 46, 549, 554–555
a w effects, 49
bacteriophage types, 552
BHA inhibition, 322
bioassays, 286
CAMP test, 593–594
deli foods, 197, 199
distribution/habitat, 545–547
DNA probe, 257
ecology, 334, 560–561
ELISA detection, 243, 254
eggs, 198
enterotoxins. See enterotoxins.
783
syndrome. See shigellosis.
virulence mechanisms, 525, 537
Shigellosis, 631
annual estimated cases, USA, 519, 521
Shiokara, 179
Shoyu, 28
Shrimp. See seafoods.
Sigma factors, 48, 529–532
acid tolerance response, 530–532
alternative sigma factors, 529–530
RpoS, 529
SimPlate method, 224
Single cell proteins, 207–209
Single-radial immunodiffusion, 242
Siphoviridae, 264
Skin tests (guinea pig and rabbit), 289–290
Slow freezing of foods, 399
Small, round structured viruses. See noro- and
Norwalk.
Smoking, of meats, 3, 73
hams, 103
Sodium chlorite, 317
Sodium chloride, 320–321
Sodium diacetate, 302, 326
Sodium dicaprylate, 302
Sodium hypochlorite, 316–317, 319
Sodium lactate, 302
Sodium-α-phenylphenate, 331
Sodium hypophosphite, 307
Soft swells, 437
Soil/water microbiota, 17, 20
Solomon, I., 5
Sorbic acid/sorbates, 6, 301–303
cider, 185
effect on patulin production, 717
effect on ochratoxin, 716
effect of botulinal spores, 304
intermediate moisture food, 450–451
mode of action, 305
nitrite combinations, 304
Soul foods, 104
Sour cream, 164
Sourdough breads, 179–180
Sous vide foods, 579–580
Soy-extended meats, 73–74
Soy sauces, 179, 187, 189–190
Spallanzani, L., 4
Spawn, A. F., 5
Speck, M. L., 163
Spectrum chart of radiations, 372
Sphingobacterium spp., 23
Sphingomonas spp., 16–17, 19, 23, 25–26, 80, 749
Sphingomyelinase, 605
Spices/spice oils, 321, 323–324
biota of, 199–200
Spiral plater, 219–220
Spirillum itersonii, 433
Spirulina maxima, 207–209
Spoilage rate curve, 55
Spore heat resistance, 422–423
Sporeforming bacteria, 424
Sporendonema. See Wallemia.
Sporobolomyces spp., 110
Sporocysts, 691–692
Sporohalobacter spp., 424
Sporolactobacillus spp., 424, 748
Sporosarcina spp., 424, 747
Sporotrichum spp., 30, 66, 79
Sporozoea, 680
Sporozoites, 683, 686–687
Spray gun method, 229
Sprouts. See seed sprouts.
Stachybotrys spp., 28
Standard plate count methods, 217–220
Standard references, list of, 218
Staphylococcal gastroenteritis, 545–561
history of, 545
incidence/vehicle foods, 559
causative factors, 561
prevention, 560–561
prevalence, 559–560
symptoms, 558
Staphylococcus spp., 17, 19, 26, 176, 219, 323, 397,
747–748
S. aureus subsp. anaerobius, 546, 748
S. aureus subsp. aureus, 199–200, 532, 546, 548,
550, 748
acid injury repair, 233
“animal strains,” 547
a w growth minimum, 46, 549, 554–555
a w effects, 49
bacteriophage types, 552
BHA inhibition, 322
bioassays, 286
CAMP test, 593–594
deli foods, 197, 199
distribution/habitat, 545–547
DNA probe, 257
ecology, 334, 560–561
ELISA detection, 243, 254
eggs, 198
enterotoxins. See enterotoxins.