452 Subject Index
examination of foods 373-4
exposure assessment risk analysis 437
F values 74-5
facilities for food processing 413-15
FAO see Food and Agricultural
Organization
farming practices, pathogens 171-2
Fasciola hepatica 270-1
fascioliasis 272
FDA see fluorescin diacetate
fermentation 311
beer 352-4
fish 346-8
meats 343-6
milk 323-30
moulds 362-9
vegetables 336-43
figs 300
fish 139-45
Clostridium botulinum 208
fermented 346-8
fresh fish spoilage 142-5
marine 141
pastes 347
Plesiomonas shigelloides 235
products 144-5
risk factors 170
Salmonella 248-9
sauces 347
fish poisoning 277-8
amnesic 279-80
diarrhoeal 278
neurotoxic 278
scrombotoxic 267-8
Flavobacterium 140
flavours for foods 32-4
fluorescin diacetate (FDA) 374
food, micro-organisms 2-4
Food and Agricultural Organization
(FAO) 88, 284
form/fill/seal operations 81
freezing 96-8
fresh water 14
Frings acetator 359-60
fruits 146, 151-2, 153
fumonisin B1 296-7
fungi
airborne 8-11
foodborne illnesses 160
propagules 12
toxigenic 280-300, 281-300
water activity 148
fusarin C 296
Fusarium 17, 292-7
Fusarium culmorem 148
Fusarium culmorium 294
Fusarium graminearum 10, 148, 294-5
Fusarium moniliforme 295-7
Fusarium poae 292
Fusarium solani 297
Fusarium sporotrichioides 292
Fusarium venenatum 368
Fusarium verticillioides 295
Fusobacterium 174, 176-galactosidase 321, 332-3
Gambierdiscus toxicus 279
gamma rays 86
gas flushing 108
gas gangrene 209
gaseous atmosphere 48-9
gastric juice 174
gastroenteritis 184, 303-4
gastrointestinal illness in England &
Wales 167
gastrointestinal tract 173, 238
General Agreement on Tariffs and
Trade (GATT) 436
geographical distribution of Yersinia
enterocolitica 264-5
geosmin 8-9
Geotrichum candidum 313
Giardia 274, 275
Giardia Intestinalis 275
Giardia lamblia 275
Giberella zeae 295
Gluconobacter 356
-glucuronidase activity in
Escherichia coli 222