460 Subject Index
freezing 97
implicit factors 50
infection 245-6
isolations from humans 246
Listeria monocytogenes 225
mathematical models 58
non-human seroytpes 241
outbreaks 168-9, 247, 249
pasteurization 65
personal hygiene 412
poultry 136, 246
radicidation 89
raw milk 248
risk factors 170
RNA assay 390
serotypes 239, 246
systemic disease 240-1
taxonomic nomenclature 235-6
two-class attributes plan 400
Typhymurium definitive phage
type 248
vegetables 156
water activity 113
Salmonella bongori 236
Salmonella cholera-suis 236-7
Salmonella dublin 236
Salmonella enterica 236
Salmonella enteritidis 246-7, 385-6
Salmonella guildford 237
Salmonella minneapolis 237
Salmonella montevideo 237
Salmonella paratyphi 236-7
Salmonella Senftenberg 237
Salmonella typhi 236-7
Salmonella typhimurium 246-8, 249
salt
preservative 112
Staphylococcus aureus tolerance 254
sampling schemes 399-410
Sanitary and Phytosanitary (SPS)
measures 436
sanitation standard operating
procedures (SSOPs) 426
Sarcocystis 276-7
Sarcocystis hominis 277
Sarcocystis suilhominis 277
Sarcocystis 274
saturated salts, water activity 45
sauerkraut 336-40
sausages
fermentation 345
poisoning 198
Saxidomas giganticus 278
saxitoxin 278
Schizosaccharomyces 312
Schoolfield equation 59
scrapie 307
scrombotoxic fish poisoning 267-8
SE see spongiform encephalopathies
seams of cans 79
seas 13-14
serotypes
Bacillus 186
Clostridium perfringens 213
Escherichia coli 218
Listeria monocytogenes 229
Salmonella 239, 246
Vibrio cholerae 262
Yersinia enterocolitica 266
serovar name 237
Serratia 372
sharks 143
shelf life
bakery products 62
foods 396
milk 130
shellfish
contamination 305
poisoning 277-8
Shewanella 26, 140
Shewanella putrefaciens 138, 144-5
Shiga, Kiyoshi 249
Shiga toxin 180-1
Shigella 249-51
diarrhoea 180
vegetables 156
Shigella campylobacter 195
Shigella dysenteriae 250-1
Shigella enteroinvasive E.coli 219-20
Shigella sonnei 250, 251