458 Subject Index
Listeria monocytogenes 226
meat 138
olives 341
salmonellae 58
sauerkraut 338
tempeh production 363
vegetables 146, 153-4
Vibrio 259
Yersinia enterocolitica 57-8
yoghurt 326
Phomopsis leptostromiformis 299
phosphate buffered saline (PBS) 266
phosphoroclastic system 103-4
Photobacterium phophoreum 145
physical parameters for critical
control points 430
Phytophthora infestans 154
Pichia guilliermondii 313
pigs, Yersinia enterocolitica 266-7
pKa values 26-7
Pla-jao 347
Pla-som 347
plan stringency sampling 405-7
Planck’s constant 81
planning for mathematical models 54
plants 145-53
disease 16
micro-organisms 15-18
water availability 146
plasma membranes in chill storage 95
plate counts 377-9
Plesiomonas 182, 235
Plesiomonas shigelloides 234-5
poisoning
bacterial 202
Clostridium Perfringens 210, 213-
14
England & Wales 169
fish 277-8
sausage 198
Staphylococcus aureus 115
Vibrio parahaemolyticus 261
polio 301
polymerase chain reaction (PCR)
390-3
polymyxin/pyruvate/eggyolk/mannito
l/bromothymol (PEMBA) 188-9
polyvinylidene chloride (PVDC) 109
population
emerging pathogens 172
world 3
potatoes 158
poultry
Campylobacter 197
primary processing 135-6
Salmonella 246
preservation
food 2-4
high moisture cereals 149
preservatives 64, 65
chemical 99-108
natural 107-8
organic acids 99-102
primary processing
fish 140-1
meat 134-6
probes placement in food processing
417
probiotic foods 320
processing
emerging pathogens 172
foods 413-15
microbial growth 22-3
pathogens 172
producer’s risk 403
Propionibacterium 18, 333
propionic acid 101-2
proteases 174
protozoa 160, 162, 274-7
PSE see pale, soft, exudative
pseudomonads 31, 153
Pseudomonas 136, 138, 140, 144
Pseudonitzchia 280
PSP see paralytic fish poisoning
Psychrobacter 136, 140
psychrophiles 47
psychrotrophs 47, 94, 135, 182-3
Ptychodiscus brevis 278
pulsed-field gel electrophoresis
(PFGE) 215, 238