Subject Index 449
butylated hydroxytoluene (BHT) 99
byssochlamys 290-1
Byssochlamys fulva 69
CAMP test 226
Campylobacter 192-8
critical control points 429
foodborne illnesses 163
Listeria monocytogenes 225
pathogens 171
poultry processing 136
Campylobacter coli 192
Campylobacter concisus 192
Campylobacter jejuni 192
Campylobacter laridis 192
Campylobacter pylori 192
Candida 312
canned foods
fruits 153
leakage 78-80
spoilage 77-80
Staphylococcus aureus 257
cans, double seams 79
captan 153
carbon cycles 5-6
carbon dioxide 48-9
Carnobacterium 316
caseins 122-3
cassava 158
CCPs see critical control points
CDC see Center for Disease Control
CDSC see Communicable Disease
Surveillance Centre
cefsulodin/irgasan/novobiocin (CIN)
agar 266
cell walls, Mycobacterium species
232
cells, equilibrium 37
Center for Disease Control (CDC) 225
cereals 147-9
harvesting 17-18
high moisture 149
cerulide 188
chaperonins 50
Cheddar cheese 331, 333-4
cheese 330-6
Listeria monocytogenes 230-1
chemical disinfectants 421-2
chemical parameters for critical
control points 430-1
chemical preservatives 99-108
chemicals in foodborne illnesses 160
chill storage 93-6
‘Chinese Restaurant Syndrome’ 189-90
chlorine disinfectants 422
cholera 179, 257-8, 260-1, 262
cholesterol 322
chymosin 335
CIMSCEEE Code, vinegar 361-2
CIN see cefsulodin/irgasan/novobiocin
cinnamic aldehyde 34
cinnamon 34
CIP see cleaning-in-place
citrate metabolism in fermented milk
329-30
citrinin 291
Citrobacter 371
civilization, history 1
CJD see Creutzfeldt–Jacob disease
Cladosporium 10-11, 15, 147
Cladosporium cladosporioides 11
Cladosporium herbarum 10, 96
Claviveps purpurea 297
cleaning
equipment design 417
quality control 418-25
cleaning-in-place (CIP) 424
Clostridium
canned foods 77
large intestine 176
soil 12-13
Clostridium acetobutylicum 31
Clostridium argentinense 201
Clostridium botulinum 198-209
acidity 78
canned foods 80
fish 208, 348
food poisoning 166, 202, 426
HACCP 426
heat processes 73, 76