Listeria monocytogenes: Food Sources, Prevalence and Management Strategies

Edmund C. Hambrick (Editor)

Series: Bacteriology Research Developments
BISAC: SCI006000

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Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Listeria monocytogenes has emerged as one of the major foodborne pathogens, characterized by high hospitalization and case fatality rates in humans. In this book the authors present current research in the study of this foodborne pathogen. Topics discussed include the natural approaches for controlling L. monocytogenes; L. monocytogenes in ready-to-eat foods and intervention strategies; carbohydrate utilization by L. monocytogenes and its influence on virulence gene expression; ozone and atmospheric cold plasma for control of L. monocytogenes; the potential of visible light as a means of controlling L. monocytogenes in the food chain; spatial distribution of L. monocytogenes and pseudomonas fluorescens in mixed biofilms; the main hygienic aspects of the processing and marketing of L. monocytogenes and Salmosalar; detection of L. monocytogenes and Listeria spp. in food and feed products; prevalence and control of L. monocytogenes in food processing environments; antimicrobial resistance, and growth kinetics of L. monocytogenes in ready-to-eat foods; novel technologies for controlling L. monocytogenes in ready-to-eat foods; the effect of soil abiotic and biotic factors on the preservation and reproduction of L. monocytogenes; the structure and function of the pathogen; and the prevalence of L. monocytogenes and occurrence of Listeriosis from ready-to-eat fresh fruits and vegetables. (Imprint: Nova Biomedical )

Preface

Natural Approaches for Controlling Listeria monocytogenes
(Abhinav Upadhyay, Kumar Venkitanarayanan, Department of Animal Science, University of Connecticut, Storrs, CT, USA)

Listeria monocytogenes in Ready-to-Eat Foods and Intervention Strategies
(Byong Kwon Yoo, Cheng-An Hwang, Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA, USA)

Carbohydrate Utilization by Listeria monocytogenes and its Influence on Virulence Gene Expression
(Josef Deutscher, Francine Moussan Désirée Aké, Arthur Constant Zébré, Thanh Nguyen Cao, Takfarinas Kentache, Céline Monniot, Que Mai Ma Pham, Abdelhamid Mokhtari, Philippe Joyet, Eliane Milohanic, Centre National de la Recherche Scientifique, UPR9073 Expression Génétique Microbienne, Institut de Biologie Physico-Chimique, Paris, France, and others)

Ozone and Atmospheric Cold Plasma for Control of Listeria monocytogenes
(Sonal Patil, Paula Bourke, School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland)

Seeing the Light: Exploring the Potential of Visible Light as a Means of Controlling Listeria monocytogenes in the Food Chain
(Kerrie NicAogáin, Beth O’Donoghue, Conor P. O’Byrne, Bacterial Stress Response Group, Microbiology, School of Natural Sciences, National University of Ireland Galway, Galway, Ireland)

Spatial Distribution of Listeria monocytogenes and Pseudomonas fluorescens in Mixed Biofilms
(C. H. Puga, C. SanJose, B. Orgaz, Department of Nutrition, Food Science and Technology, University Complutense of Madrid, Spain)
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Listeria monocytogenes and Salmosalar (Linnaeus, 1758): A Review on the Main Hygienic Aspects of Processing and Marketing
(Domenico Meloni, Department of Veterinary Medicine, University of Sassari, Via Vienna, Sassari, Italy)

Detection of Listeria spp. and Listeria monocytogenes in Food and Feed Products
(Elodie Barbau-Piednoir, Jacques Mahillon, Nancy H. Roosens, Nadine Botteldoorn, Scientific Institute of Public Health, J. Wytsmanstraat, Brussels, Belgium, and others)

Prevalence and Control of Listeria monocytogenes in Food Processing Environments
(Snehal Jadhav, Vandana Gulati, Mrinal Bhave, Enzo A. Palombo, Faculty of Life and Social Sciences, Swinburne University of Technology, Hawthorn, Victoria, Australia)

Prevalence, Antimicrobial Resistance, and Growth Kinetics of Listeria monocytogenes in Ready-to-Eat (RTE) Foods
(Yumiko Okada, Hiroshi Asakura, Shizunobu Igimi, Division of Biomedical Food Research, National Institute of Health Sciences, Kamiyoga, Setagaya-ku, Tokyo, Japan)

Novel Technologies for Controlling Listeria monocytogenes in Ready-to-Eat (RTE) Products
(Rosa Raybaudi-Massilia, Jonathan Mosqueda-Melgar, Institute of Food Science and Technology, Central University of Venezuela, Calle Suapure, Colinas de Bello Monte, Caracas, Venezuela)

The Effect of Soil Abiotic and Biotic Factors on the Preservation and Reproduction of Listeria monocytogenes
(Marina L. Sidorenko, Lyubov S. Buzoleva, Institute of Biology and Soil Science FEB RAS, Vladivostok, Russia, and others)

Listeria Pathogenicity Island 1: Structure and Function
(Spiros Paramithiotis, Agni Hadjilouka, Eleftherios H. Drosinos, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece)

Prevalence of Listeria monocytogenes and Occurrence of Listeriosis from Ready-to-Eat Fresh Fruits and Vegetables
(Agni Hadjilouka, Spiros Paramithiotis, Eleftherios H. Drosinos, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece)

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