Modern Food Microbiology

by Jay, James M.

• ISBN13: 9780834216716
• ISBN10: 083421671X
• Format: Hardcover
• Copyright: 2000-01-01
• Publisher: Wolters Kluwer Law and Business

Summary

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.& In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Author Biography

James M. Jay, a microbiologist is Adjunct Professor in the Department of Biological Sciences at the University of Nevada Las Vegas, and Professor Emeritus at Wayne State University.

Table of Contents

Preface	xv
Part I---HISTORICAL BACKGROUND	1	(10)
History of Microorganisms in Food	3	(8)
Historical Developments	4	(7)
Food Preservation	5	(1)
Food Spoilage	6	(1)
Food Poisoning	7	(1)
Food Legislation	8	(3)
Part II---HABITATS, TAXONOMY, AND GROWTH PARAMETERS	11	(46)
Taxonomy, Role, and Significance of Microorganisms in Foods	13	(22)
Bacterial Taxonomy	13	(4)
rRNA Analyses	14	(1)
Analysis of DNA	15	(2)
Primary Sources of Microorganisms Found in Foods	17	(7)
Synopsis of Common Foodborne Bacteria	19	(5)
Synopsis of Common Genera of Foodborne Molds	24	(5)
Synopsis of Common Genera of Foodborne Yeasts	29	(6)
Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth	35	(22)
Intrinsic Parameters	35	(14)
pH	35	(6)
Moisture Content	41	(4)
Oxidation-Reduction Potential	45	(2)
Nutrient Content	47	(1)
Antimicrobial Constituents	48	(1)
Biological Structures	49	(1)
Extrinsic Parameters	49	(4)
Temperature of Storage	49	(2)
Relative Humidity of Environment	51	(1)
Presence and Concentration of Gases in the Environment	51	(1)
Presence and Activities of Other Microorganisms	52	(1)
Combined Intrinsic and Extrinsic Parameters: The Hurdle Concept	53	(4)
Part III---MICROORGANISMS IN FOODS	57	(120)
Fresh Meats and Poultry	59	(28)
Biochemical Events That Lead To Rigor Mortis	60	(1)
The Biota of Meats and Poultry	60	(1)
Incidence/Prevalence of Microorganisms in Fresh Red Meats	60	(8)
Soy-Extended Ground Meats	64	(1)
Mechanically Deboned Meat, Poultry, and Fish	65	(1)
Hot-Boned Meats	66	(1)
Organ and Variety Meats	67	(1)
Microbial Spoilage of Fresh Red Meats	68	(8)
Spoilage of Fresh Livers	76	(1)
Incidence/Prevalence of Microorganisms in Fresh Poultry	77	(1)
Microbial Spoilage of Poultry	78	(3)
Carcass Sanitizing/Washing	81	(6)
Processed Meats	87	(14)
Curing	87	(2)
Smoking	89	(1)
Sausage, Bacon, Bologna, and Related Products	89	(2)
Bacon and Cured Hams	91	(2)
Fermented Meat Products	93	(8)
Seafoods	101	(12)
Microbiological Quality of Various Fresh and Frozen Products	101	(3)
Fermented Fish Products	104	(1)
Spoilage of Fish and Shellfish	105	(8)
Fermentation and Fermented Dairy Products	113	(18)
Fermentation	113	(6)
Background	113	(1)
Defined and Characterized	114	(1)
The Lactic Acid Bacteria	114	(4)
Metabolic Pathways and Molar Growth Yields	118	(1)
Dairy Products	119	(5)
Milk Biota	119	(1)
Starter Cultures, Products	120	(3)
Cheeses	123	(1)
Apparent Health Benefits of Fermented Milks	124	(4)
Lactose Intolerance	126	(1)
Cholesterol	126	(1)
Anticancer Effects	127	(1)
Probiotics	128	(1)
Diseases Caused by Lactic Acid Bacteria	128	(3)
Fruit and Vegetable Products: Whole, Fresh-Cut, and Fermented	131	(32)
Fresh and Frozen Vegetables	131	(10)
Spoilage	132	(9)
Spoilage of Fruits	141	(1)
Fresh-Cut Produce	141	(5)
Microbial Load	143	(1)
Pathogens	144	(2)
Fermented Products	146	(8)
Breads	146	(1)
Olives, Pickles, and Sauerkraut	146	(3)
Beer, Ale, Wines, Cider, and Distilled Spirits	149	(5)
Miscellaneous Fermented Products	154	(9)
Miscellaneous Food Products	163	(14)
Delicatessen and Related Foods	163	(1)
Eggs	164	(3)
Mayonnaise and Salad Dressing	167	(1)
Cereals, Flour, and Dough Products	168	(1)
Bakery Products	168	(1)
Frozen Meat Pies	168	(1)
Sugar, Candies, and Spices	169	(1)
Nutmeats	169	(1)
Dehydrated Foods	170	(1)
Enteral Nutrient Solutions (Medical Foods)	171	(1)
Single-Cell Protein	171	(6)
Rationale for SCP Production	171	(1)
Organisms and Fermentation Substrates	172	(1)
SCP Products	172	(1)
Nutrition and Safety of SCP	173	(4)
Part IV---DETERMINING MICROORGANISMS AND/OR THEIR PRODUCTS IN FOODS	177	(74)
Culture, Microscopic, and Sampling Methods	179	(22)
Conventional Standard Plate Count	179	(3)
Homogenization of Food Samples	180	(1)
The Spiral Plater	181	(1)
Membrane Filters	182	(2)
Direct Epifluorescent Filter Technique	183	(1)
Microcolony-DEFT	183	(1)
Hydrophobic Grid Membrane Filter	183	(1)
Microscope Colony Counts	184	(1)
Agar Droplets	184	(1)
Dry Film and Related Methods	185	(1)
Most Probable Numbers	186	(1)
Dye Reduction	186	(1)
Roll Tubes	187	(1)
Direct Microscopic Count	187	(1)
Microbiological Examination of Surfaces	188	(2)
Swab/Swab-Rinse Methods	188	(1)
Contact Plate	189	(1)
Agar Syringe/``Agar Sausage'' Methods	189	(1)
Other Surface Methods	190	(1)
Metabolically Injured Organisms	190	(4)
Recovery/Repair	192	(2)
Mechanism	194	(1)
Viable but Nonculturable Organisms	194	(7)
Physical, Chemical, Molecular, and Immunological Methods	201	(36)
Physical Methods	201	(5)
Impedance and Related	201	(3)
Microcalorimetry	204	(1)
Flow Cytometry	205	(1)
Chemical Methods	206	(8)
Thermostable Nuclease	206	(1)
Limulus Lysate for Endotoxins	207	(2)
Adenosine Triphosphate Measurement	209	(2)
Radiometry	211	(1)
Fluorogenic and Chromogenic Substrates	211	(2)
Lux Gene Luminescence	213	(1)
Ice Nucleation Assay	214	(1)
Methods for Characterizing and Fingerprinting Foodborne Organisms	214	(7)
Serotyping	214	(1)
Bacteriophage Typing	215	(1)
Nucleic Acid (DNA) Probes	216	(2)
DNA Amplification (Polymerase Chain Reaction)	218	(1)
Multilocus Enzyme Electrophoresis Typing	219	(1)
Restriction Enzyme Analysis	219	(1)
Random Amplification of Polymorphic DNA	220	(1)
Pulsed Field Gel Electrophoresis	220	(1)
Restriction Fragment Length Polymorphism	221	(1)
Ribotyping	221	(1)
Immunological Methods	221	(16)
Fluorescent Antibody	221	(1)
Enrichment Serology	222	(1)
Salmonella 1-2 Test	222	(1)
Radioimmunoassay	223	(1)
ELISA	223	(3)
Gel Diffusion	226	(1)
Immunomagnetic Separation	226	(1)
Hemagglutination	227	(10)
Bioassay and Related Methods	237	(14)
Whole-Animal Assays	237	(5)
Mouse Lethality	237	(2)
Suckling (Infant) Mouse	239	(1)
Rabbit and Mouse Diarrhea	240	(1)
Monkey Feeding	240	(1)
Kitten (Cat) Test	241	(1)
Rabbit and Guinea Pig Skin Tests	241	(1)
Sereny and Anton Tests	241	(1)
Animal Models Requiring Surgical Procedures	242	(1)
Ligated Loop Techniques	242	(1)
The RITARD Model	242	(1)
Cell Culture Systems	243	(8)
Human Mucosal Cells	243	(2)
Human Fetal Intestine	245	(1)
Human Ileal and Intestinal Cells	245	(1)
Guinea Pig Intestinal Cells	245	(1)
HeLa Cells	246	(1)
Chinese Hamster Ovary Cells	246	(1)
Vero Cells	246	(1)
Y-1 Adrenal Cell Assay	247	(1)
Other Assays	247	(4)
Part V---FOOD PRESERVATION AND SOME PROPERTIES OF PSYCHROTROPHS, THERMOPHILES, AND RADIATION-RESISTANT BACTERIA	251	(134)
Food Preservation with Chemicals	253	(30)
Benzoic Acid and the Parabens	253	(2)
Sorbic Acid	255	(2)
The Propionates	257	(1)
Sulfur Dioxide and Sulfites	257	(1)
Nitrites and Nitrates	258	(6)
Organisms Affected	259	(1)
The Perigo Factor	260	(1)
Interaction with Cure Ingredients and Other Factors	260	(1)
Nitrosamines	261	(1)
Nitrite-Sorbate and other Nitrite Combinations	261	(1)
Mode of Action	262	(1)
Summary of Nitrite Effects	263	(1)
NaCl and Sugars	264	(1)
Indirect Antimicrobials	265	(3)
Antioxidants	265	(1)
Flavoring Agents	266	(1)
Spices and Essential Oils	266	(1)
Medium-Chain Fatty Acids and Esters	267	(1)
Acetic and Lactic Acids	268	(1)
Antibiotics and Bacteriocins	268	(6)
Nisin and Other Bacteriocins	269	(3)
Monensin	272	(1)
Natamycin	272	(1)
Tetracyclines	273	(1)
Subtilin	273	(1)
Tylosin	273	(1)
Antifungal Agents for Fruits	274	(1)
Ethylene and Propylene Oxides	274	(1)
Miscellaneous Chemical Preservatives	275	(8)
Food Preservation with Modified Atmospheres	283	(18)
Definitions	283	(3)
Hypobaric Storage	283	(1)
Vacuum Packaging	283	(1)
Modified Atmosphere Packaging	284	(1)
Equilibrium-Modified Atmosphere	285	(1)
Controlled-Atmosphere Packaging or Storage	285	(1)
Primary Effects of CO2 on Microorganisms	286	(2)
Mode of Action	286	(2)
Food Products	288	(2)
Fresh and Processed Meats	288	(1)
Poultry	289	(1)
Seafoods	289	(1)
The Safety of MAP Foods	290	(3)
Clostridium botulinum	290	(1)
Listeria monocytogenes	291	(2)
Other Pathogens	293	(1)
Spoilage of MAP and Vacuum-Packaged Meats	293	(8)
Volatile Components of Vacuum-Packaged Meats and Poultry	295	(6)
Radiation Preservation of Foods and Nature of Microbial Radiation Resistance	301	(22)
Characteristics of Radiations of Interest in Food Preservation	301	(2)
Ultraviolet Light	301	(2)
Beta Rays	303	(1)
Gamma Rays	303	(1)
X-Rays	303	(1)
Microwaves	303	(1)
Princiles Underlying the Destruction of Microorganisms by Irradiation	303	(2)
Types of Organisms	303	(1)
Numbers of Organisms	304	(1)
Composition of Suspending Menstrum (Food)	304	(1)
Presence or Absence of Oxygen	305	(1)
Physical State of Food	305	(1)
Age of Organisms	305	(1)
Processing of Foods for Irradiation	305	(1)
Selection of Foods	305	(1)
Cleaning of Foods	305	(1)
Packing	305	(1)
Blanching or Heat Treatment	305	(1)
Application of Radiation	305	(1)
Gamma Radiation	306	(1)
Electron Beams/Accelerated Electrons	306	(1)
Radappertization, Radicidation, and Radurization of Foods	306	(6)
Definitions	306	(1)
Radappertization	307	(2)
Radicidation	309	(2)
Radurization	311	(1)
Legal Status of Food Irradiation	312	(1)
Effect of Irradiation on Food Quality	313	(2)
Storage Stability of Irradiated Foods	315	(1)
Nature of Radiation Resistance of Microorganisms	315	(8)
Biology of Extremely Resistant Species	316	(1)
Apparent Mechanisms of Resistance	317	(6)
Low-Temperature Food Preservation and Characteristics of Psychrotrophic Microorganisms	323	(18)
Definitions	323	(1)
Temperature Growth Minima	324	(1)
Preparation of Foods for Freezing	324	(1)
Freezing of Foods and Freezing Effects	325	(2)
Storage Stability of Frozen Foods	327	(1)
Effect of Freezing on Microorganisms	327	(4)
Effects of Thawing	330	(1)
Some Characteristics of Psychrotrophs and Psychrophiles	331	(2)
The Effect of Low Temperatures on Microbial Physiologic Mechanisms	333	(3)
Nature of the Low Heat Resistance of Psychrotrophs	336	(5)
High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms	341	(22)
Factors Affecting Heat Resistance in Microorganisms	342	(4)
Water	342	(1)
Fat	343	(1)
Salts	343	(1)
Carbohydrates	343	(1)
pH	343	(1)
Proteins and Other Substances	344	(1)
Numbers of Organisms	345	(1)
Age of Organisms	346	(1)
Growth Temperature	346	(1)
Inhibitory Compounds	346	(1)
Time and Temperature	346	(1)
Effect of Ultrasonics	346	(1)
Relative Heat Resistance of Microorganisms	346	(2)
Spore Resistance	348	(1)
Thermal Destruction of Microorganisms	348	(3)
Thermal Death Time	348	(1)
D Value	348	(2)
z Value	350	(1)
F Value	350	(1)
Thermal Death Time Curve	350	(1)
12-D Concept	351	(1)
Some Characteristics of Thermophiles	351	(3)
Enzymes	351	(3)
Ribosomes	354	(1)
Flagella	354	(1)
Other Aspects of Thermophilic Microorganisms	354	(2)
Nutrient Requirements	354	(1)
Oxygen Tension	354	(1)
Cellular Lipids	354	(2)
Cellular Membranes	356	(1)
Effect of Temperature	356	(1)
Genetics	356	(1)
Canned Food Spoilage	356	(7)
Low Acid	357	(1)
Acid	357	(1)
High Acid	357	(6)
Preservation of Foods by Drying	363	(12)
Preparation and Drying of Low-Moisture Foods	363	(1)
Effect of Drying on Microorganisms	364	(2)
Storage Stability of Dried Foods	366	(1)
Intermediate-Moisture Foods	367	(8)
Preparation of IMF	367	(2)
Microbial Aspects of IMF	369	(2)
Storage Stability of IMF	371	(2)
IMF and Glass Transition	373	(2)
Other Food Preservation Methods	375	(10)
High-Pressure Processing	375	(4)
Some Principles and Effects of HHP on Foods and Organisms	376	(1)
Effects of HHP on Specific Foodborne Organisms	377	(2)
Pulsed Electric Fields	379	(1)
Aseptic Packaging	380	(1)
Manothermosonication (Thermoultrasonication)	381	(4)
Part VI---INDICATORS OF FOOD SAFETY AND QUALITY, PRINCIPLES OF QUALITY CONTROL, AND MICROBIAL CRITERIA	385	(38)
Indicators of Food Microbial Quality and Safety	387	(20)
Indicators of Product Quality	387	(1)
Indicators of Food Safety	388	(13)
Coliforms	390	(5)
Enterococci	395	(3)
Bifidobacteria	398	(1)
Coliphages	399	(2)
The Possible Overuse of Fecal Indicator Organisms	401	(1)
Predictive Microbiology/Microbial Modeling	402	(5)
The HACCP System and Food Safety	407	(16)
Hazard Analysis Critical Control Point System	407	(8)
Prerequisite Programs	408	(1)
Definitions	408	(1)
HACCP Principles	409	(5)
Some Limitations of HACCP	414	(1)
Microbiological Criteria	415	(8)
Definitions	415	(1)
Sampling Plans	415	(2)
Microbiological Criteria and Food Safety	417	(1)
Microbiological Criteria for Various Products	417	(3)
Other Criteria/Guidelines	420	(3)
Part VII---FOODBORNE DISEASES	423	(206)
Introduction to Foodborne Pathogens	425	(16)
Introduction	425	(1)
The Fecal-Oral Transmission of Foodborne Pathogens	425	(1)
Host Invasion	425	(3)
``Universal'' Requirements	425	(2)
Attachment Sites	427	(1)
Sigma Factors and the Acid Tolerance Response	427	(1)
Pathogenesis	428	(6)
Gram-Positive Bacteria	428	(3)
Gram-Negative Bacteria	431	(3)
Summary	434	(7)
Staphylococcal Gastroenteritis	441	(20)
Species of Concern in Foods	441	(2)
Habitat and Distribution	443	(1)
Incidence in Foods	443	(1)
Nutritional Requirements for Growth	444	(1)
Temperature Growth Range	444	(1)
Effect of Salts and Other Chemicals	444	(1)
Effect of pH, Water Activity, and Other Parameters	444	(1)
NaCl and pH	445	(1)
pH, aw, and Temperature	445	(1)
NaNO2, Eh, pH, and Temperature of Growth	445	(1)
Staphylococcal Enterotoxins: Types and Incidence	445	(8)
Chemical and Physical Properties	448	(2)
Production	450	(3)
Mode of Action	453	(1)
The Gastroenteritis Syndrome	453	(1)
Incidence and Vehicle Foods	454	(1)
Ecology of S. aureus Growth	454	(1)
Prevention of Staphylococcal and Other Food-Poisoning Syndromes	455	(6)
Food Poisoning Caused by Gram-Positive Sporeforming Bacteria	461	(24)
Clostridium perfringens Food Poisoning	461	(1)
Distribution of C. perfringens	461	(1)
Characteristics of the Organism	462	(1)
The Enterotoxin	463	(2)
Vehicle Foods and Symptoms	465	(1)
Prevention	466	(1)
Botulism	466	(11)
Distribution of C. botulinum	467	(2)
Growth of C. botulinum Strains	469	(2)
Ecology of C. Botulinum Growth	471	(1)
Concerns for Sous Vide and Related Food Products	472	(1)
Nature of the Botulinal Neurotoxins	473	(1)
The Adult Botulism Syndrome: Incidence and Vehicle Foods	474	(2)
Infant Botulism	476	(1)
Bacillus Cereus Gastroenteritis	477	(8)
B. cereus Toxins	477	(2)
Diarrheal Syndrome	479	(1)
Emetic Syndrome	479	(6)
Foodborne Listeriosis	485	(26)
Taxonomy of Listeria	485	(3)
Serotypes	488	(1)
Subspecies Typing	488	(1)
Growth	488	(4)
Effect of pH	489	(1)
Combined Effect of pH and NaCl	489	(1)
Effect of Temperature	490	(1)
Effect of aw	491	(1)
Distribution	492	(2)
The Environment	492	(1)
Foods and Humans	492	(2)
Prevalence	494	(1)
Thermal Properties	494	(3)
Dairy Products	494	(1)
Nondairy Products	495	(1)
Effect of Sublethal Heating on Thermotolerance	496	(1)
Virulence Properties	497	(1)
Listeriolysin O and Ivanolysin O	497	(1)
Intracellular Invansion	497	(1)
Monocytosis-Producing Activity	498	(1)
Sphingomyelinase	498	(1)
Animal Models and Infectious Dose	498	(2)
Incidence and Nature of the Listeriosis Syndromes	500	(2)
Incidence	500	(1)
Source of Pathogens	500	(2)
Syndromes	502	(1)
Resistance to Listeriosis	502	(1)
Persistence of L. monocytogenes in Foods	503	(1)
Regulatory Status of L. monocytogenes in Foods	504	(7)
Foodborne Gastroenteritis Caused by Salmonella and Shigella	511	(20)
Salmonellosis	511	(14)
Serotyping of Salmonella	512	(1)
Distribution	513	(1)
Growth and Destruction of Salmonellae	514	(5)
The Salmonella Food-Poisoning Syndrome	519	(1)
Salmonella Virulence Properties	519	(1)
Incidence and Vehicle Foods	519	(3)
Prevention and Control of Salmonellosis	522	(1)
Competitive Exclusion to Reduce Salmonellae Carriage in Poultry	523	(2)
Shigellosis	525	(6)
Foodborne Cases	525	(3)
Virulence Properties	528	(3)
Foodborne Gastroenteritis Caused by Escherichia coli	531	(18)
Serological Classification	531	(1)
The Recognized Virulence Groups	531	(12)
Enteroaggregative E. coli	531	(1)
Enterohemorrhagic E. coli	532	(8)
Enteroinvasive E. coli	540	(1)
Enteropathogenic E. coli	540	(1)
Enterotoxigenic E. coli	541	(2)
Prevention	543	(1)
Travelers' Diarrhea	543	(6)
Foodborne Gastroenteritis Caused by Vibrio, Yersinia, Campylobacter Species	549	(20)
Vibriosis (Vibrio parahaemolyticus)	549	(3)
Growth Conditions	549	(1)
Virulence Properties	550	(2)
Gastroenteritis Syndrome and Vehicle Foods	552	(1)
Other Vibrios	552	(4)
Vibrio cholerae	552	(2)
Vibrio vulnificus	554	(1)
Vibrio alginolyticus and V. hollisae	555	(1)
Yersiniosis (Yersinia enterocolitica)	556	(4)
Growth Requirements	556	(1)
Distribution	557	(1)
Serovars and Biovars	557	(1)
Virulence Factors	558	(1)
Incidence of Y. enterocolitica in Foods	559	(1)
Gastroenteritis Syndrome and Incidence	559	(1)
Campylobacteriosis (Campylobacter jejuni)	560	(3)
Distribution	560	(1)
Virulence Properties	561	(1)
Enteritis Syndrome and Prevalence	562	(1)
Prevention	563	(6)
Foodborne Animal Parasites	569	(26)
Protozoa	569	(10)
Giardiasis	570	(1)
Amebiasis	571	(1)
Toxoplasmosis	572	(3)
Sarcocystosis	575	(1)
Cryptosporidiosis	576	(2)
Cyclosporiasis	578	(1)
Flatworms	579	(5)
Fascioliasis	579	(1)
Fasciolopsiasis	580	(1)
Paragonimiasis	580	(1)
Clonorchiasis	580	(1)
Diphyllobothriasis	581	(1)
Cysticercosis/Taeniasis	582	(2)
Roundworms	584	(11)
Trichinosis	584	(4)
Anisakiasis	588	(7)
Mycotoxins	595	(16)
Aflatoxins	595	(5)
Alternaria Toxins	600	(1)
Citrinin	600	(1)
Ochratoxins	601	(1)
Patulin	601	(1)
Penicillic Acid	602	(1)
Sterigmatocystin	602	(1)
Fumonisins	602	(3)
Sambutoxin	605	(1)
Zearalenone	606	(1)
Control of Production	606	(5)
Viruses and Some Other Proven and Suspected Foodborne Biohazards	611	(18)
Viruses	611	(5)
Incidence in Foods and the Environment	612	(1)
Destruction in Foods	613	(1)
Hepatitis A Virus	613	(1)
Norwalk and Related Viruses	614	(1)
Rotaviruses	615	(1)
Bacteria and Prions	616	(6)
Histamine-Associated (Scombroid) Poisoning	616	(1)
Aeromonas	617	(1)
Plesiomonas	618	(1)
Bacteroides fragilis	619	(1)
Erysipelothrix rhusiopathiae	620	(1)
Klebsiella pneumoniae	620	(1)
Streptococcus iniae	620	(1)
Prion Diseases	620	(2)
Toxigenic Phytoplanktons	622	(7)
Paralytic Shellfish Poisoning	622	(1)
Ciguatera Poisoning	622	(1)
Domoic Acid	623	(1)
Pfiesteria piscicida	623	(6)
Appendix A---Relationships of Common Foodborne Genera of Gram-Negative Bacteria	629	(2)
Appendix B---Relationship of Common Foodborne Genera of Gram-Positive Bacteria	631	(2)
Appendix C---Biofilms	633	(2)
Appendix D---Grouping of the Gram-Negative Asporogenous Rods, Polar-Flagellate, Oxidase Positive, and Not Sensitive to 2.5 IU Penicillin, on the Results of Four Other Tests	635	(2)
Index	637