Listeria A practical approach to the organism and its control in foods
The independent investigations some 70 years ago by E. G. D. Murray and colleagues in Cambridge (UK) and J,H. H. Pirie in Johannesburg (South Mrica) resulted in the first detailed descriptions of listeriosis (in both instances in small animals), together with the isolation and naming of Lis teria m...
| Main Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
1998, 1998
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| Edition: | 1st ed. 1998 |
| Series: | The Practical Food Microbiology Series
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| Subjects: | |
| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1 Background
- Taxonomy of Listeria spp.
- Listeriosis: the illness
- Sources of Listeria species
- 2 Outbreaks: causes and lessons to be learnt
- Coleslaw: Canada
- Vacherin Mont d’Or cheese: Switzerland
- Belgian pâté: UK
- Pork tongue in aspic: France
- Smoked mussels: New Zealand
- Chocolate milk: USA
- 3 Factors affecting the growth and survival of Listeria monocytogenes
- General
- Temperature
- pH, water activity and other factors
- 4 Industry focus: control of Listeria monocytogenes
- Raw-milk mould-ripened soft cheese
- Cold-smoked fish
- Cooked sliced meat and pâté
- Cooked ready meals
- Raw dried and fermented meats
- Processed fresh dairy desserts
- Generic control ofListeria
- 5 Industry action and reaction
- Legislation and Standards
- Guidelines
- Specifications
- Monitoring for Listeria spp. and L. monocytogenes
- 6 Test methods
- Conventional methods
- Alternative methods
- 7 The future
- Glossary of terms
- Appendix: National centres for typing Listeria cultures
- References