Listeria monocytogenes in ready-to-eat (RTE) food
Author:
Publisher: World Health Organization
Published: 2022-12-14
Total Pages: 202
ISBN-13: 924003496X
DOWNLOAD EBOOKRead and Download eBook Full
Author:
Publisher: World Health Organization
Published: 2022-12-14
Total Pages: 202
ISBN-13: 924003496X
DOWNLOAD EBOOKAuthor: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
Published: 2022-10-14
Total Pages: 202
ISBN-13: 9251369836
DOWNLOAD EBOOKSince the publication of the 2004 risk assessment, outbreaks of illness and resultant deaths due to L. monocytogenes continue to occur across the globe. Continued effort is needed to summarize and critically evaluate the most recent information on L. monocytogenes in RTE foods. New data to improve and further inform the 2004 Risk Assessment is available for nearly every factor considered previously, including new quantitative data on L. monocytogenes contamination of foods. To facilitate this work, an FAO/WHO expert meeting was held by virtual means from 20 October to 6 November 2020 to review and discuss the available data and background documents, and to assess the need to modify and update risk assessment models/tools. This report focuses on the deliberations and conclusions of the expert meeting.
Author:
Publisher: Food & Agriculture Org.
Published: 2004
Total Pages: 314
ISBN-13: 9789251051276
DOWNLOAD EBOOKCases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.
Author: World Health Organization
Publisher:
Published: 2004
Total Pages: 80
ISBN-13: 9789241562614
DOWNLOAD EBOOKCases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This interpretative summary provides an overview of how the risk assessment was undertaken and the results. In particular, it provides information relevant to risk managers addressing problems posed by this pathogen in ready-to-eat foods. It includes answers to the specific risk management questions posed by the Codex Committee on Food Hygiene and outlines the issues to be considered when implementing control measures, including the establishment of microbiological criteria.
Author: Kieran Jordan
Publisher: Springer
Published: 2015-04-22
Total Pages: 103
ISBN-13: 3319162861
DOWNLOAD EBOOKThis 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.
Author: Hossein Jamali
Publisher:
Published: 2013
Total Pages: 272
ISBN-13:
DOWNLOAD EBOOKAuthor: Siyun Wang
Publisher: Elsevier Inc. Chapters
Published: 2013-03-06
Total Pages: 21
ISBN-13: 0128073616
DOWNLOAD EBOOKListeria monocytogenes is an important Gram-positive foodborne pathogen responsible for causing diseases with a high mortality rate in the elderly, pregnant women, neonates, and immunocompromised populations. L. monocytogenes is ubiquitously present in nature and has been isolated from various types of foods. It is especially a challenge in ready-to-eat (RTE) or minimally processed foods that support listerial growth. DNA-based detection and molecular subtyping methods provide important resources for tracking L. monocytogenes contamination throughout the RTE food chain. Combinations of interventions, such as testing and sanitation of food contact surfaces, control of storage temperatures and periods, and use of growth inhibitors in RTE foods that support L. monocytogenes growth are suggested to control L. monocytogenes contamination in the RTE food chain. In addition, a better understanding of the ecology and biology of L. monocytogenes, with a focus on virulence and stress response systems that facilitate transmission through diverse environments encountered by L. monocytogenes, will further facilitate the control of this important foodborne pathogen.
Author: World Health Organization
Publisher: World Health Organization
Published: 2023-02-20
Total Pages: 104
ISBN-13: 9240067671
DOWNLOAD EBOOKAuthor: World Health Organization
Publisher: World Health Organization
Published: 2022-12-13
Total Pages: 220
ISBN-13: 9240058575
DOWNLOAD EBOOKAuthor: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
Published: 2022-10-12
Total Pages: 220
ISBN-13: 9251369844
DOWNLOAD EBOOKAlthough Shiga toxin-producing Escherichia coli (STEC) have been isolated from a variety of food production animals, they are most commonly associated with ruminants from which we derive meat and milk. Because of the widespread and diverse nature of ruminant-derived food production, coupled with the near ubiquity of STEC worldwide, there is no single definitive solution for controlling STEC that will work alone or in all situations. Instead, the introduction of multiple interventions applied in sequence, as a “multiple-hurdle scheme” at several points throughout the food chain (including processing, transport and handling) will be most effective. This report summarises the review and evaluation of interventions applied for the control of STEC in cattle, raw beef and raw milk and raw milk cheese manufactured from cows’ milk, and also evaluated available evidence for other small ruminants, swine and other animals. The information is presented from primary production, to the end of processing, providing the reader with information on the currently available interventions based on the latest scientific evidence. This work was undertaken to support the development of guidelines for the control of STEC in beef, raw milk and cheese produced from raw milk by the Codex Committee on Food Hygiene (CCFH).