L

Labeling of juices, 224

Lactic acid bacteria (LAB), 314, 316-318,

445-447 Lactobacillus, 450 brevis, 446

plantarum, 318-319, 439-440 surface pasteurization and, 485-486 Lactococcus lactis, 101, 103, 440, 446 Land use and potential contamination sources, 14

Latent infection of plant organs, 121 Lateral flow technology, 576-577 Lectins, Rs, 45 Lenticels, 78 Lettuce cyclospora outbreaks in, 270-271 E. coli in, 52-53, 89-90 fresh-cut, 256-257 Leuconostoc citrium, 446 mesenteroides, 450 Linalool, 425

Lipooligosaccharides (LOS), 41 Lipopolysaccharide (LPS), 40-41, 43-44 Liquid chromatography (LC), 284-285 Listeria monocytogenes, 7, 314, 316-318, 427 acetic acid and, 424-425 in acidified vegetables, 321-322 biodegradable and edible films and, 444 biopreservation and protective cultures and,

446-447 carbon dioxide and, 439-440 chlorine dioxide and, 381, 412-413 cold storage facilities and, 18, 20 cold stress and, 103 effects of organic acids on, 322-327 in fresh-cut vegetables, 258-259, 260-262, 390, 392

interactions between soft-rot and,

125-127 irradiation of, 507 in juice, 218-219

258-259 microscopy of, 613 minimal processing and, 106 modified atmosphere packaging of fresh produce and, 19, 452-453 in mushrooms, 146 osmotic stress and, 102 ozone and, 415 produce samples and, 56-58 in sprouts, 195, 198 superatmospheric O2 and, 440-441 surface pasteurization and, 485-486 temperature fluctuation and, 100 ultrasound and, 513-514 Location of internalized organisms, 77-78 5 log pathogen reduction standard, 221-222

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