Index
771
L innocua, 168, 295, 340, 463, 465
L ivanovii,
subsp. ivanovii, 591–592
subsp. londoniensis, 591
ivanolysin O, 603–604
L monocytogenes, 104, 200, 525, 539
acid adaptation, 530
acid tolerance response, 530
animal models, 605–606
Anton test, 290, 605
a w effects, 47–48, 598
biofilm, 528
bioassay, 293, 295
BioSys, 275
butter, 165
CAMP test, 592–593
cheese, 168–169
chitosans, 332
colony hybridization, 258
diacetate/lactate, 327
distribution, 598–600
disease. See Listeriosis.
DNA probe, 257
DGGE detection, 259
D values, radiation, 379, 381
thermal, 418, 601–602
EO water, 313–314
food sanitizers. 318–320
frankfurters, 104
growth requirements, 595–598
HPP, 459–463
highest numbers reported, 600
jerky, 104, 108
lactic antagonism, 335
listeriolysin O, 603, 610
low temperature effects, 405, 407–408
lux-phage detection, 261–262
MAP foods, 361–362
meats/poultry, 71–72, 102, 104
MEE profiles, 265
milk, 159
modeling, 491
monocytosis activity, 604–605
multiplex PCR, 267
PFGE analysis, 267
pH growth range, 40, 43, 595–596
phages, 264, 341
PCR, 243, 259–261
PEF effects, 465–465
phosphates, 324
Probelia detection, 259
REA, 288
RAPD analysis, 266–267
ready-to-eat products, 607–608
regulatory status, 611–612
RFLP analysis, 267
ribotypes, 268
seafoods, 72–73, 110, 114–115
seed sprouts, 141
serovars, 594, 599
sigma factors, 529
sphingomyelinase, 605
temperature range, 597–598
virulence properties, 524, 603–604
z value, thermal, 601–602
“L murrayi”, 591, 597
L seeligeri, 592, 598, 600, 606
L welshimeri, 592–593, 600, 603
compared to Erysipelothrix, 594
meats, 65
seafoods, 114–115
taxonomy, 592–593
Listeriolysin O, 524, 533, 610
Listeriosis, 8, 591–611
global prevalence, 607, 521
outbreaks/cases, 607–608
source of pathogens, 607–608
syndrome, 609
USA surveillance, 519, 521
Listonella spp., 26
Liver flukes, 692–693
Livers. See also meats,77, 87–88
pH, 87
spoilage, 87–88
Lobosea, 679–680
Lotaustralin, 191
L phase varients. See L forms.
Luciferin-luciferase assay, 247
Luncheon meats. See processed meats.
Luteococcus spp., 747
Lux gene luminescence, 261–262
Lux phages, 261–262
Lymph nodes, 63
Lymphokines. See cytokines
Lyophilization. See Freeze drying.
M
Machinery mold, 29
“Mad cow” disease. 737–738
Macrococcus spp., 102, 397, 747
M. caseolyticus, 26, 547
771
L innocua, 168, 295, 340, 463, 465
L ivanovii,
subsp. ivanovii, 591–592
subsp. londoniensis, 591
ivanolysin O, 603–604
L monocytogenes, 104, 200, 525, 539
acid adaptation, 530
acid tolerance response, 530
animal models, 605–606
Anton test, 290, 605
a w effects, 47–48, 598
biofilm, 528
bioassay, 293, 295
BioSys, 275
butter, 165
CAMP test, 592–593
cheese, 168–169
chitosans, 332
colony hybridization, 258
diacetate/lactate, 327
distribution, 598–600
disease. See Listeriosis.
DNA probe, 257
DGGE detection, 259
D values, radiation, 379, 381
thermal, 418, 601–602
EO water, 313–314
food sanitizers. 318–320
frankfurters, 104
growth requirements, 595–598
HPP, 459–463
highest numbers reported, 600
jerky, 104, 108
lactic antagonism, 335
listeriolysin O, 603, 610
low temperature effects, 405, 407–408
lux-phage detection, 261–262
MAP foods, 361–362
meats/poultry, 71–72, 102, 104
MEE profiles, 265
milk, 159
modeling, 491
monocytosis activity, 604–605
multiplex PCR, 267
PFGE analysis, 267
pH growth range, 40, 43, 595–596
phages, 264, 341
PCR, 243, 259–261
PEF effects, 465–465
phosphates, 324
Probelia detection, 259
REA, 288
RAPD analysis, 266–267
ready-to-eat products, 607–608
regulatory status, 611–612
RFLP analysis, 267
ribotypes, 268
seafoods, 72–73, 110, 114–115
seed sprouts, 141
serovars, 594, 599
sigma factors, 529
sphingomyelinase, 605
temperature range, 597–598
virulence properties, 524, 603–604
z value, thermal, 601–602
“L murrayi”, 591, 597
L seeligeri, 592, 598, 600, 606
L welshimeri, 592–593, 600, 603
compared to Erysipelothrix, 594
meats, 65
seafoods, 114–115
taxonomy, 592–593
Listeriolysin O, 524, 533, 610
Listeriosis, 8, 591–611
global prevalence, 607, 521
outbreaks/cases, 607–608
source of pathogens, 607–608
syndrome, 609
USA surveillance, 519, 521
Listonella spp., 26
Liver flukes, 692–693
Livers. See also meats,77, 87–88
pH, 87
spoilage, 87–88
Lobosea, 679–680
Lotaustralin, 191
L phase varients. See L forms.
Luciferin-luciferase assay, 247
Luncheon meats. See processed meats.
Luteococcus spp., 747
Lux gene luminescence, 261–262
Lux phages, 261–262
Lymph nodes, 63
Lymphokines. See cytokines
Lyophilization. See Freeze drying.
M
Machinery mold, 29
“Mad cow” disease. 737–738
Macrococcus spp., 102, 397, 747
M. caseolyticus, 26, 547