Listeria, Listeriosis, and Food Safety, Third edition presents thorough, up-to-date information on foodborne listeriosis.

Two completely new chapters have been added to this third edition. The first deals with risk assessment, cost of foodborne listeriosis outbreaks, and regulatory control of the Listeria problem in various countries. The second identifies specific data gaps and directions for future research efforts.

All of the chapters from the second edition have been revised to include:

• updated information on listeriosis in animals and humans
• pathogenesis and characteristics of Listeria monocytogenes
• methods of detection, and subtyping

Features:

• Includes new chapters on risk assessment, cost of outbreaks, and regulatory control, and future directions of Listeria research
• Provides extensive literature on the growth and survival of Listeria in foods
• Offers comprehensive information on contamination rates for dairy, meat, fish, poultry, egg, and vegetable products
• Allows quick access to all Listeria-related recalls to date

Contents

1. The genus Listeria and Listeria monocytogenes: Phylogenetic Position, Taxonomy, and Identification
2. Ecology of Listeria species and L. monocytogenes in the Natural Environment
3. Listeriosis in Animals
4. Listeriosis in Humans
5. Molecular Virulence Determinants of Listeria monocytogenes
6. Characteristics of Listeria monocytogenes Important to Food Processors
7. Conventional Methods to Detect and Isolate Listeria monocytogenes
8. Rapid Methods for Detection of Listeria
9. Subtyping Listeria monocytogenes
10. Incidence and Behavior of Listeria monocytogenes in Unfermented Dairy Products
11. Incidence and Behavior of Listeria monocytogenes in Cheese and Other Fermented Dairy Products
12. Incidence and Behavior of Listeria monocytogenes in Meat Products
13. Incidence and Behavior of Listeria monocytogenes in Poultry and Egg Products
14. Incidence and Behavior of Listeria monocytogenes in Fish and Seafood
15. Incidence and Behavior of Listeria monocytogenes in Products of Plant Origin
16. Incidence and Control of Listeria in Food-Processing Facilities
17. Listeria: Risk Assessment, Regulatory Control and Economic Impact
18. Perspectives on Research Needs
19. Foodborne Listeriosis

Index

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