448 Subject Index
Aspergillus flavus 9, 41, 149, 283-4,
289-90
Aspergillus ochraceus 291
Aspergillus oryzae 367
Aspergillus tamarii 290
Aspergillus versicolor 289
atmosphere
controlled 108
gaseous 48-9
micro-organisms 6-11
modification 108-15
ATP
assays 386-7
bioluminescence 424-5
synthesis 27
attributes sampling plans 404-5
Aureobasidium pullulans 15
Bacillus 7, 12, 77, 185-90, 376
Bacillus cereus 185-90
emetic syndrome 178
milk 129
personal hygiene 412
Bacillus cholerae-suis 236
Bacillus macerans 77
Bacillus polymyxa 77
Bacillus stearothermophilus 78
Bacillus subtilis 78, 188
Bacon, Francis 93
bacteria
airborne 7-8
food poisoning 178-81
foodborne illnesses 160, 161-2
inhibition 103
nitrite inhibition 103
bacteriophage infection,
cheesemaking 333-4
Bacterium cytogenes see Listeria
monocytogenes
Bacterium enterocoliticum 263
Bacteroides 175-6
Baird–Parker (B–P) agar 255, 376
bakery products shelf life 62
Balkan endemic nephropathy 288
barley for beer production 349
beer 348-56
benomyl 153
benzoic acid 101
BHA see butylated hydroxyanisole
BHT see butylated hydroxytoluene
Bifidobacterium 175-6, 317, 320, 327
Bifidobacterium longum 321
biguanide disinfectants 421, 424
biocides, antifungal 153
biphenyl 153
‘bitty cream’ 189
boiling points of hydrides 36
bongkrekic acid 365
Botrytis cinerea 16-17
botulism 205-9
botulinum toxin 202-4
Europe 207
hazelnut yoghurt 164
infant 204
outbreaks 34
poisoning 178
symptoms 201
United Kingdom 207
wound 204
Botyris cinerea 152
bovine spongiform encephalopathy
(BSE) 308-9
Bretonneau 235
brewing 350-6
Brochothrix thermosphacta 138, 139
Brucella 190-2, 228
brucellosis 190-1
BS 5750 434
BSE see bovine spongiform
encephalopathy (BSE)
Budd, William 235
buffering capacity 24-7
buildings for food processing 414
Bullera 15
Bunyan, John 231
Burkholderia cocovenenans 282, 364-5
Burong isda 347
butter 115-17
buttermilk 328-9
butylated hydroxyanisole (BHA) 99