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462 Subject Index

thermophiles 47
thermophilic organisms 78
Thermus aquaticus 392
thiosulfate/citrate/bile salt/sucrose
(TCBS) agar 261
three-class attributes plans 402-5
throat infections 19
thymine 84
thymol 34
time–temperature function indicators
60
TMAO see trimethylene oxide
toadstools 281-2
tofu 267
toilets for food processing staff 414
toxicity
agarics 282-3
cyanobacteria 279
diatoms 279-80
toxins
Clostridium botulinum 202-4
Clostridium perfringens 212
diarrhoea 178
toxoflavin 365
Toxoplasma 274
Toxoplasmii gondi 277
trade and pathogens 172
training for food handling 412-13
‘travellers diarrhoea’ 183
tremorgens 290
Trichinella nativa 274
Trichinella spiralis 272-4
tricothecenes 292-3, 294
trimethylene oxide (TMAO) 143-4,
244, 386
triphenyltetrazolium chloride 382
tuberculosis 232-3
two-class attributes plans 309-402
two-stage cleaning 418-20
Typhoid fever 235-6, 240-1
Typhymurium definitive phage type,
Salmonella 248

udders 123-4
UHT see ultra high temperature

UKAS (UK Accreditation service)

395

ultra high temperature (UHT)

processing 80-1, 128

US Department of Agriculture 434

UV (ultra violet) radiation 83-5

Vacherin Mont d’Or cheese 230

vacuum packing 108, 109, 138

van Ermengem 198, 199

vanillin 34

variable acceptance sampling 407-10

vegetables 153-7

fermented 336-43

pH 146

spoilage 154

storage 46

Ventura inaequalis 152

verification for HACCP 432

Verotoxin 221

verrucarin A 292-3

Vibrio 92, 140, 257-62

Plesiomonas shigelloides 234

Vibrio cholerae 178-9, 258, 260, 262

Vibrio fetus 192

Vibrio jejuni 192

Vibrio mimicus 258-9

Vibrio parahaemolyticus 14, 258-9,

260-2

Vibrio vulnificus 261, 262

vinegar 356-62

viruses 160, 162, 300-6

vitamin C 340

water

availability for plants 146

content 42-3

fresh 14

micro-organisms 13-15

radiolysis 86, 86-7

sorption isotherm 42-3

water activity 36-46

control 112-15

fungi 148

saturated salts 45