Listeria monocytogenes in the Food Processing Environment, 2015
SpringerBriefs in Food, Health, and Nutrition Series

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Language: English

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96 p. · 15.5x23.5 cm · Paperback
 This Brief focuses on Listeria monocytogenes, from isolation methods and characterization (including whole genome sequencing), to manipulation and control. Listeriosis, a foodborne disease caused by Listeria monocytogenes is a major concern for public health authorities. In addition, addressing issues relating to L. monocytogenes is a major economic burden on industry. Awareness of its ubiquitous nature and understanding its physiology and survival are important aspects of its control in the food processing environment and the reduction of the public health concern.

Introduction.- What are the problems with L. monocytogenes?.- Gene manipulation.- Sampling and laboratory analysis.- Control of L. monocytogenes.- National monitoring programs.- Conclusions.

Kieran N. Jordan, MSc, PhD. is a Principal Research Officer at Teagasc Food Research Centre in Cork, Ireland. Dara Leong holds a BSc in Microbiology from University College Cork, Ireland. Avelino Álvarez Ordóñez is a Research Officer in the Food Safety Department at Teagasc Food Research Centre in Cork, Ireland.
Outlines the characteristics and causes of Listeriosis Addresses the occurrence and regulatory issues of Listeriosis in the food industry Studies methods for control of Listeria monocytogenes with the aim of reducing the public health burden Includes supplementary material: sn.pub/extras