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Listeria monocytogenes in the Food Processing Environment

  • Book
  • © 2015

Overview

Authors:
  1. Kieran Jordan

    1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

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  2. Dara Leong

    1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

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  3. Avelino Álvarez Ordóñez

    1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

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  • 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

Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)

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Table of contents (7 chapters)

  1. Front Matter

    Pages i-x
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  2. Introduction

    • Kieran Jordan, Dara Leong, Avelino Álvarez Ordóñez
    Pages 1-2

  3. What Is the Problem with L. monocytogenes?

    • Kieran Jordan, Dara Leong, Avelino Álvarez Ordóñez
    Pages 3-41

  4. Gene Manipulation

    • Kieran Jordan, Dara Leong, Avelino Álvarez Ordóñez
    Pages 43-44

  5. Sampling and Laboratory Analysis

    • Kieran Jordan, Dara Leong, Avelino Álvarez Ordóñez
    Pages 45-60

  6. Reducing the Occurrence of L. monocytogenes

    • Kieran Jordan, Dara Leong, Avelino Álvarez Ordóñez
    Pages 61-71

  7. National Listeria Monitoring Programmes

    • Kieran Jordan, Dara Leong, Avelino Álvarez Ordóñez
    Pages 73-75

  8. Conclusions

    • Kieran Jordan, Dara Leong, Avelino Álvarez Ordóñez
    Pages 77-77

  9. Back Matter

    Pages 79-96
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Keywords

About this book

 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.

Authors and Affiliations

  • Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

    Kieran Jordan, Dara Leong, Avelino Álvarez Ordóñez

About the authors

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.

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