{"product_id":"listeria-isbn-9781405106184","title":"Listeria","description":"Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. \u003ci\u003eThe Practical Food Microbiology Series\u003c\/i\u003e has been devised to give practical and accurate information about specific microorganisms of concern to public health. This series is unique in its practical approach as it draws on real life situations to highlight practical means for controlling pathogenic microorganisms in foods.\u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003ci\u003eListeria monocytogenes\u003c\/i\u003e 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 \u003ci\u003eL. monocytogenes\u003c\/i\u003e as a cause of febrile gastroenteritis.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThis second edition has been fully revised and updated to include the latest information on \u003ci\u003eL. monocytogenes\u003c\/i\u003e, 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 \u003ci\u003eListeria\u003c\/i\u003e and particularly \u003ci\u003eL. monocytogenes\u003c\/i\u003e. 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.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e  Foreword. \u003cp\u003e1 Background.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eTaxonomy of Listeria spp.\u003c\/p\u003e \u003cp\u003eListeriosis: the illness.\u003c\/p\u003e \u003cp\u003eSources of Listeria species.\u003c\/p\u003e \u003cp\u003e2 Outbreaks: causes and lessons to be learnt.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eColeslaw: Canada.\u003c\/p\u003e \u003cp\u003eVacherin Mont d’Or cheese: Switzerland.\u003c\/p\u003e \u003cp\u003eBelgian pâté: UK.\u003c\/p\u003e \u003cp\u003ePork tongue in aspic: France.\u003c\/p\u003e \u003cp\u003eSmoked Mussels: New Zealand.\u003c\/p\u003e \u003cp\u003eChocolate Milk: USA.\u003c\/p\u003e \u003cp\u003eCorn salad: Italy.\u003c\/p\u003e \u003cp\u003eButter: Finland.\u003c\/p\u003e \u003cp\u003e3 Factors affecting the growth and survival of Listeria monocytogenes.\u003c\/p\u003e \u003cp\u003eGeneral.\u003c\/p\u003e \u003cp\u003eTemperature.\u003c\/p\u003e \u003cp\u003epH, water activity and other factors.\u003c\/p\u003e \u003cp\u003e4 Industry focus: control of Listeria monocytogenes.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eRaw-milk mould-ripened soft cheese.\u003c\/p\u003e \u003cp\u003eCold-smoked fish.\u003c\/p\u003e \u003cp\u003eCooked sliced meat and pâté.\u003c\/p\u003e \u003cp\u003eCooked chilled ready-meals.\u003c\/p\u003e \u003cp\u003eRaw dried and fermented meats.\u003c\/p\u003e \u003cp\u003eProcessed fresh dairy desserts.\u003c\/p\u003e \u003cp\u003ePrepared salads and fruit.\u003c\/p\u003e \u003cp\u003eGeneric control of Listeria.\u003c\/p\u003e \u003cp\u003e5 Industry action and reaction.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eLegislation and standards.\u003c\/p\u003e \u003cp\u003eGuidelines.\u003c\/p\u003e \u003cp\u003eSpecifications.\u003c\/p\u003e \u003cp\u003eMonitoring for Listeria spp. and L. monocytogenes.\u003c\/p\u003e \u003cp\u003e6 Test methods.\u003c\/p\u003e \u003cp\u003eConventional methods.\u003c\/p\u003e \u003cp\u003eAlternative methods.\u003c\/p\u003e \u003cp\u003e7 The future.\u003c\/p\u003e \u003cp\u003eGlossary of terms.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e  \u003cp\u003eChris Bell is the author of Listeria: A Practical Approach to the Organism and its Control in Foods, 2nd Edition, published by Wiley. Alec Kyriakides is the author of Listeria: A Practical Approach to the Organism and its Control in Foods, 2nd Edition, published by Wiley.   Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. \u003ci\u003eThe Practical Food Microbiology Series\u003c\/i\u003e has been devised to give practical and accurate information about specific microorganisms of concern to public health. This series is unique in its practical approach as it draws on real life situations to highlight practical means for controlling pathogenic microorganisms in foods.\u003cbr\u003e \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003ci\u003eListeria monocytogenes\u003c\/i\u003e 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 \u003ci\u003eL. monocytogenes\u003c\/i\u003e as a cause of febrile gastroenteritis.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThis second edition has been fully revised and updated to include the latest information on \u003ci\u003eL. monocytogenes\u003c\/i\u003e, 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 \u003ci\u003eListeria\u003c\/i\u003e and particularly \u003ci\u003eL. monocytogenes\u003c\/i\u003e. 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.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989535572197,"sku":"NP9781405106184","price":118.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781405106184.jpg?v=1761784501","url":"https:\/\/k12savings.com\/products\/listeria-isbn-9781405106184","provider":"K12savings","version":"1.0","type":"link"}