Listeria: A Practical Approach to the Organism and its Control in Foods, 2nd Edition
March 2005, Wiley-Blackwell
Listeria monocytogenes has been recognised as an animal
pathogen for over 70 years, and in the last two or three decades
concern has been focused on the role of food in the transmission of
human listeriosis, and also on L. monocytogenes as a cause
of febrile gastroenteritis.
This second edition has been fully revised and updated to
include the 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 the reader an overview of Listeria and
particularly L. monocytogenes. It is primarily intended as
an aid for those persons who want to understand the nature of the
hazard that this organism presents to food products, and the means
of controlling it.
The information is designed for use by those in the food industry working in manufacturing, retail, and quality assurance; those in associated professional sectors, e.g. healthcare; as well as students in each of these areas. The book is an invaluable tool and essential reference for all food microbiologists.
Taxonomy of Listeria spp.
Listeriosis: the illness.
Sources of Listeria species.
2 Outbreaks: causes and lessons to be learnt.
Vacherin Mont d’Or cheese: Switzerland.
Belgian pâté: UK.
Pork tongue in aspic: France.
Smoked Mussels: New Zealand.
Chocolate Milk: USA.
Corn salad: Italy.
3 Factors affecting the growth and survival of Listeria monocytogenes.
pH, water activity and other factors.
4 Industry focus: control of Listeria monocytogenes.
Raw-milk mould-ripened soft cheese.
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.
Legislation and standards.
Monitoring for Listeria spp. and L. monocytogenes.
6 Test methods.
7 The future.
Glossary of terms.
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