Listeria, Listeriosis, and Food Safety
eBook - PDF

Listeria, Listeriosis, and Food Safety

  1. 896 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Listeria, Listeriosis, and Food Safety

About this book

Since the second edition of Listeria, Listeriosis, and Food Safety was published in 1999, the United States has seen a 40 percent decline in the incidence of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.5 cases per million. Research on this food-borne pathogen, however, has continued unabated,

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Yes, you can access Listeria, Listeriosis, and Food Safety by Elliot T. Ryser, Elliot T. Ryser, Elmer H. Marth, Elliot T. Ryser,Elliot T. Ryser,Elmer H. Marth in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Microbiology. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2007
eBook ISBN
9781420015188
Edition
3
Topic
Biological Sciences
Subtopic
Microbiology
Index
Biological Sciences

Table of contents

  1. Front cover
  2. IN MEMORIAM
  3. Preface to the Third Edition
  4. Preface to the Second Edition
  5. Preface to the First Edition
  6. Editors
  7. Contributors
  8. Contents
  9. Chapter 1. The Genus Listeria and Listeria monocytogenes: Phylogenetic Position, Taxonomy, and Identification
  10. Chapter 2. Ecology of Listeria Species and L. monocytogenes in the Natural Environment
  11. Chapter 3. Listeriosis in Animals
  12. Chapter 4. Listeriosis in Humans
  13. Chapter 5. Molecular Virulence Determinants of Listeria monocytogenes
  14. Chapter 6. Characteristics of Listeria monocytogenes Important to Food Processors
  15. Chapter 7. Conventional Methods to Detect and Isolate Listeria monocytogenes
  16. Chapter 8. Rapid Methods for Detection of Listeria
  17. Chapter 9. Subtyping Listeria monocytogenes
  18. Chapter 10. Foodborne Listeriosis
  19. Chapter 11. Incidence and Behavior of Listeria monocytogenes in Unfermented Dairy Products
  20. Chapter 12. Incidence and Behavior of Listeria monocytogenes in Cheese and Other Fermented Dairy Products
  21. Chapter 13. Incidence and Behavior of Listeria monocytogenes in Meat Products
  22. Chapter 14. Incidence and Behavior of Listeria monocytogenes in Poultry and Egg Products
  23. Chapter 15. Incidence and Behavior of Listeria monocytogenes in Fish and Seafood*
  24. Chapter 16. Incidence and Behavior of Listeria monocytogenes in Products of Plant Origin
  25. Chapter 17. Incidence and Control of Listeria in Food Processing Facilities
  26. Chapter 18. Risk Assessment, Regulatory Control, and Economic Impact
  27. Chapter 19. Perspectives on Research Needs
  28. Index
  29. Back cover