Subject Index 461
shigellosis 251
skin 18
skinning 134-5
small intestine 174-5
small round structured viruses
(SRSVs) 303-4
SNF see solids not fat
SOD see superoxide dismutase
soil, micro-organisms 11-13
solanine 158-9
solar drying 114
solids not fat (SNF), yoghurt 324
sorbic acid 101-2
soy sauce 365-8
spatial distribution of micro-
organisms 398
spices in food preparation 32-3, 190
spoilage
canned foods 77-80
definition 119-21
food 2-4
fresh fish 142-5
fresh vegetables 154
meat 136-9
spongiform encephalopathies (SE) 307-9
Sporobolomyces 15
sporozoid protozoa 276-7
spray drying 114-15
SRSVs see small round structured
viruses
SSOPs 426
Stachybotrys atra 294
Staphylococcus 14, 18
Staphylococcus aureus 252-7
critical control points 429
diarrhoea 178
DNA assay 390
emetic syndrome 186-7
fermented meats 345
foodborne illnesses 252-7
growth conditions 253-4
HACCP 426
media 376
nose and throat 19
personal hygiene 412
poisoning 115, 178, 426
regulations 398
salt tolerance 254
water activity 113
Staphylococcus carnosus 345
Staphylococcus gallinarum 254
Staphylococcus hyicus 254
sterigmatocystin 289
sterilized milk 128-9
STERLAB 395
stomach 174
storage at low temperature 92-8
Streptococcus 316-17
Streptococcus thermophilus 321, 325,
327, 332
Streptomyces 7-8
subtyping 393-4
sulfur cycles 5-6
sulfur dioxide 106
superoxide dismutase (SOD) 344
surfaces disinfection 85
‘sweet curdling’ 187T-2 toxin 292-3
Taenia 270, 273
Taenia saginata 272
Taenia solium 272
taints, beer 355
tane koji 366
tapeworms 270-2
taxonomic nomenclature, Salmonella
235-6
TCBS see thiosulfate/citrate/bile
salt/sucrose
tempeh 362-5, 368
temperature
brewing 352
environmental limitations 46-8
growth and survival 46-8
water activity 36-45
Yersinia enterocolitica 57-8
Tetragenococcus halophilus 317
thawing 98
thermal death, micro-organisms 66-8
Thermoactinomyces vulgaris 8