Untitled

Subject Index 455

lactobacillus kefiranofaciens 328
Lactobacillus plantarum 338-9, 342
Lactococcus 316-17
Lactococcus lactis 318, 328-30, 332-3
lactoperoxidase 36
lag times of psychrotrophic pathogens
182-3
Landrock–Proctor method 44
lathyrism 159
leakage from canned foods 78-80
legumes see pulses
leprosy 231
lethal rates of heat treatment 75-6
Leuconostoc 316-17
Leuconostoc cremoris 333
Leuconostoc mesenteroides 329, 338-
40, 342
Leuconostoc oenus 323
lifestyle changes, pathogens 172
Lilium perenne 297-8
Limnaea truncatula 271
linamarin 158
Listeria 128, 231, 412
Listeria innocua 226
Listeria ivanovii 224
Listeria monocytogenes 224-31
Aeromonas hydrophila 182
critical control points 429
ELISA methods 388
environment 156-7
pathogens 171
post-cooking contamination 92
RNA assay 390
Listeria ocytogenes 60
Listeria seeligeri 224
Listeria welshimeri 224
listeriolysin O (LLO) 228
Listeriosis 224-5, 227-8, 229-30
Listronotus bonoriensis 298
liver cancer, aflatoxins 286
liver flukes 270-2
LLO see listeriolysin
lobster 143
log–linear kinetics 70-1
lolitrem B 298-9

low pressure high volume (LPHB)

cleaning 420

low temperature holding (LTH) 128

low temperature storage 92-8

low-risk areas in food processing 414-15

LPHV see low pressure high volume

(LPHV)

LTH see low temperature holding

luciferase 386

lysozyme 35

MacConkey medium 222

madeira cake 44-5

water activity 44

magnetrons 82

malnutrition, diarrhoea 164-5

malo-lactic fermentation 322-3

Malthus, Thomas 2

malting 349-50

MAP see modified-atmosphere packing

margarine 117-18

marine fish 141

mashing in beer production 350

mastitis 123-4

mathematical models 53-62, 94

meat 131-40

Campylobacter 197

Clostridium botulinum 208-9

fermented 343-6

gram-negative bacteria 137

Listeria monocytogenes 230

Meat Hygiene Service 134

products 139

spoilage 136-9

media 373-4

menthol 34

mercury vapour discharge lamps 85

mesophiles 47, 95

Metchnikoff, Ilya 320

methylene blue test 382-3

Michaelis–Menton equation 24

micro-organisms, food 2-4

Microbacterium, pasteurization 65

microbiological criteria for quality

control 410-12