Listeria: A Practical Approach to the Organism and its Control in Foods, 2nd Edition

1 Background.

Introduction.

Taxonomy of Listeria spp.

Listeriosis: the illness.

Sources of Listeria species.

2 Outbreaks: causes and lessons to be learnt.

Introduction.

Coleslaw: Canada.

Vacherin Mont d’Or cheese: Switzerland.

Belgian pâté: UK.

Pork tongue in aspic: France.

Smoked Mussels: New Zealand.

Chocolate Milk: USA.

Corn salad: Italy.

Butter: Finland.

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.

Introduction.

Raw-milk mould-ripened soft cheese.

Cold-smoked fish.

Cooked sliced meat and pâté.

Cooked chilled ready-meals.

Raw dried and fermented meats.

Processed fresh dairy desserts.

Prepared salads and fruit.

Generic control of Listeria.

5 Industry action and reaction.

Introduction.

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.

References.

Index