Subject Index 457
Obsemumbacterium proteus 355
ochratoxins 288-90
odours from meat 136-7
Oenococcus oeni 323
oesophageal cancer 295-7
Ogston, Alexander 252
oilseeds 149-51
oleuropein 34-5
olives 340-1
operating characteristic curves 401-2,
403-4
organic acids
microbial inhibition 27-8
preservatives 99-102
organic ester preservatives 99-102
organochlorine disinfectants 422
Orleans process for vinegar
production 358-9
osmotic pressure 39
osmotolerance, water activity 40
oxalic acid 159
oysters 305
Paget, James 274
pale, soft, exudative (PSE) condition
133-4
parabens esters 101-2
paralytic fish poisoning (PSP) 277-8
parasitism 1
pascalization 90-2
Pasteurella 263
pasteurization
Brucella 192
cream 131
Enterobacter sakazakii 216
heat processing 63-5
Listeria monocytogenes 226
milk 127-9
Mycobacterium bovis 233
pathogens
evolution 172
fish 141-2
food microbiology 1
public health 171-2
patulin 290-1
PBS see phosphate buffered saline
PCR see polymerase chain reaction
pectin 155
pectinolytic species 153-4
Pectobacterium 16, 153
Pectobacterium carotovorum 26
Pediococcus 316-17, 355
Pediococcus pentosaceus 342
PEMBA see
polymyxin/pyruvate/eggyolk/man
nitol/bromothymol
Penicillium
fungi 281-2
mycotoxins 290-2
number counts 381
plants 17
water activity 113
Penicillium aurantiogriseum 289
Penicillium camembertii 336
Penicillium citrinum 291
Penicillium citrioviride 291
Penicillium cyclopium 289
Penicillium digitatum 151
Penicillium expansum 9, 41, 151, 290
Penicillium islandicum 291
Penicillium italicum 151
Penicillium roquefortii 336
Penicillium toxicarum 291
Penicillium verrucosum 291
personal hygiene for food handling
412-13
PFGE see pulsed-field gel
electrophoresis
pH
beer 350
canned fruits 153
Cheddar cheese 334-5
Clostridium botulinum 201-2
critical control points 433
fermentation 310
fermented fish 348
fresh fish 142
fruits 146
growth of micro-organisms 24-7
HACCP 428