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Listeria monocytogenes in the food processing environment

Titre :	Listeria monocytogenes in the food processing environment Ajouter au panier
Auteur(s) :	Kieran Jordan Dara Leong Avelino Álvarez-Ordóñez
Type de document :	Livre
Sujets :	GENETIQUE ; ANALYSE MICROBIOLOGIQUE ; BACTERIE ; LISTERIA ; MALADIE ; PRODUIT ALIMENTAIRE ; BIOLOGIE MOLECULAIRE
Résumé :	This 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.
Editeur(s) :	New York : Springer
Date de publication :	2015
Collection :	Springer briefs in food, health, and nutrition
Format :	1 vol. (X-96 p.) / ill. en coul., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. p. 79-96.
Table des matières :	1 Introduction 2 What Is the Problem with L. monocytogenes? 2.1 Public Health Concern 2.1.1 Disease Characteristics 2.1.2 Disease Outbreaks Associated with L. monocytogenes 2.1.3 Outbreak Investigation 2.2 Occurrence of L. monocytogenes 2.2.1 Occurrence in Ready-to-Eat Food Processing Facilities 2.2.2 Occurrence at Retail Level 2.2.3 Identifying Routes of Contamination 2.2.4 Economic Burden: Litigation, Sampling Costs, Et[...] 1 Introduction 2 What Is the Problem with L. monocytogenes? 2.1 Public Health Concern 2.1.1 Disease Characteristics 2.1.2 Disease Outbreaks Associated with L. monocytogenes 2.1.3 Outbreak Investigation 2.2 Occurrence of L. monocytogenes 2.2.1 Occurrence in Ready-to-Eat Food Processing Facilities 2.2.2 Occurrence at Retail Level 2.2.3 Identifying Routes of Contamination 2.2.4 Economic Burden: Litigation, Sampling Costs, Etc 2.2.5 Regulations with Respect to L. monocytogenes 2.2.6 L. monocytogenes Numbers in Food 2.2.7 Addressing Occurrence and Regulatory Issues in Industry 2.3 Organism Characteristics 2.3.1 Persistence in the Food Processing Environment 2.3.2 Stress Response and Sigma B 2.3.3 Virulence and Virulence Factors 3 Gene Manipulation 3.1 Gene Deletion 3.2 Mutant Libraries 4 Sampling and Laboratory Analysis 4.1 Isolation Methods for L. monocytogenes 4.1.1 Confirmation of Isolates as L. monocytogenes 4.2 Methods for Characterisation of L. monocytogenes 4.2.1 Serotyping 4.2.2 Lineages 4.2.3 Pulsed Field Gel Electrophoresis 4.2.4 Multilocus Sequence Typing 4.2.5 Multi-Virulence-Locus Sequence Typing 4.2.6 Multiple-Locus Variable Tandem Repeat Analysis 4.2.7 Ribotyping 4.2.8 Physiological Methods 4.2.9 Whole Genome Sequencing as a Tool for Outbreak Investigation 5 Reducing the Occurrence of L. monocytogenes 5.1 Control of L. monocytogenes During Food Processing 5.1.1 Awareness 5.1.2 Attention to Detail in Hygiene 5.1.3 The Ten Commandments of Listeria Vigilance 5.2 Bacteriocins 5.3 Bacteriophage 5.4 Antagonistic Cultures 6 National Listeria Monitoring Programmes 6.1 Austrian Listeria Monitoring Programme 6.2 Irish Listeria Monitoring Programme 7 Conclusions
Langue(s) :	Anglais
Identifiant :	978-3-319-16285-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=185876

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