Listeria: A Practical Approach to the Organism and its Control in Foods (Practical Food Microbiology)

Human illness attributed to foodborne pathogenic microorganisms hasbeen prominent in the mass media in recent years. The PracticalFood Microbiology Series has been devised to give practical andaccurate information about specific microorganisms of concern topublic health. This series is unique in its practical approach asit draws on real life situations to highlight practical means forcontrolling pathogenic microorganisms in foods.



Listeria monocytogenes has been recognised as an animal pathogenfor over 70 years, and in the last two or three decades concern hasbeen focused on the role of food in the transmission of humanlisteriosis, and also on L. monocytogenes as a cause of febrilegastroenteritis.



This second edition has been fully revised and updated to includethe latest information on L. monocytogenes, including its taxonomy,details of recently documented outbreaks implicating the organism,and legislation relating to the organism. The book aims to give thereader an overview of Listeria and particularly L. monocytogenes.It is primarily intended as an aid for those persons who want tounderstand the nature of the hazard that this organism presents tofood products, and the means of controlling it.



The information is designed for use by those in the food industryworking in manufacturing, retail, and quality assurance; those inassociated professional sectors, e.g. healthcare; as well asstudents in each of these areas. The book is an invaluable tool andessential reference for all food microbiologists.