LEADER 04281oam 2200673 450 001 9910698456103321 005 20230902161944.0 010 $a1-4615-2191-2 024 7 $a10.1007/978-1-4615-2191-4 035 $a(CKB)3400000000094771 035 $a(SSID)ssj0000931990 035 $a(PQKBManifestationID)11508608 035 $a(PQKBTitleCode)TC0000931990 035 $a(PQKBWorkID)10873902 035 $a(PQKB)11595794 035 $a(DE-He213)978-1-4615-2191-4 035 $a(MiAaPQ)EBC3081224 035 $a(MiAaPQ)EBC6488795 035 $a(PPN)237922843 035 $a(OCoLC)428733663 035 $a(EXLCZ)993400000000094771 100 $a20210720d1998 uy 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt 182 $cc 183 $acr 200 10$aListeria $ea practical approach to the organism and its control in foods /$fChris Bell and Alec Kyriakides 205 $a1st ed. 1998. 210 1$aLondon, England ;$aNew York, New York :$cBlackie Academic & Professional,$d[1998] 210 4$d©1998 215 $a1 online resource (IX, 150 p.) 225 1 $aThe Practical Food Microbiology Series 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a0-7514-0464-0 311 $a1-4613-5918-X 320 $aIncludes bibliographical references (pages [138]-143) and index. 327 $a1 Background -- Taxonomy of Listeria spp. -- Listeriosis: the illness -- Sources of Listeria species -- 2 Outbreaks: causes and lessons to be learnt -- Coleslaw: Canada -- Vacherin Mont d?Or cheese: Switzerland -- Belgian pâté: UK -- Pork tongue in aspic: France -- Smoked mussels: New Zealand -- Chocolate milk: USA -- 3 Factors affecting the growth and survival of Listeria monocytogenes -- General -- Temperature -- pH, water activity and other factors -- 4 Industry focus: control of Listeria monocytogenes -- Raw-milk mould-ripened soft cheese -- Cold-smoked fish -- Cooked sliced meat and pâté -- Cooked ready meals -- Raw dried and fermented meats -- Processed fresh dairy desserts -- Generic control ofListeria -- 5 Industry action and reaction -- Legislation and Standards -- Guidelines -- Specifications -- Monitoring for Listeria spp. and L. monocytogenes -- 6 Test methods -- Conventional methods -- Alternative methods -- 7 The future -- Glossary of terms -- Appendix: National centres for typing Listeria cultures -- References. 330 $aThe independent investigations some 70 years ago by E. G. D. Murray and colleagues in Cambridge (UK) and J,H. H. Pirie in Johannesburg (South Mrica) resulted in the first detailed descriptions of listeriosis (in both instances in small animals), together with the isolation and naming of Lis­ teria monocytogenes. These descriptions in 1926 and 1927 show the pre­ cision and care of these experimentalists, for not only did they show much skill and attention to detail but also great insight in surmising that the consumption of contaminated food was associated with the trans­ mission of listeriosis. In the words of Pirie in 1927, 'Infection can be pro­ duced by subcutaneous inoculation or by feeding and it is thought that it is by feeding that the disease is spread in nature. ' These observations were largely forgotten and listeriosis was regarded as a rather obscure disease of animals and occasionally humans. However, the 1980s saw dramatic changes and the 'elevation' of Listeria to a topic of concern not only amongst microbiologists (particularly food micro­ biologists) but also the general public. 410 0$aThe Practical Food Microbiology Series 606 $aFoodborne diseases$xPrevention 606 $aFood$xMicrobiology 606 $aListeriosis 606 $aListeria monocytogenes 615 0$aFoodborne diseases$xPrevention. 615 0$aFood$xMicrobiology. 615 0$aListeriosis. 615 0$aListeria monocytogenes. 676 $a615.9/52937 700 $aBell$b C.$f1946-$0918223 702 $aKyriakides$b Alec 712 02$aUnited States.$bFood and Drug Administration.$bOffice of Women's Health. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bUtOrBLW 906 $aBOOK 912 $a9910698456103321 996 $aListeria$93185526 997 $aUNINA