Download or read book Tracking and Control Strategies of Listeria Monocytogenes in Seafood Processing Plants written by Joanne Thimothe and published by . This book was released on 2002 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Longitudinal Studies to Determine the Impact of Intervention Strategies on Listeria Contamination Patterns in Seafood Processing Plants written by Victoria Rose Lappi and published by . This book was released on 2003 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Listeria Monocytogenes in Ready to eat Food Processing Plants written by Thomas James Vincent Malley and published by . This book was released on 2012 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt: Listeria monocytogenes can persist in food processing environments, resulting in the predominant source of L. monocytogenes post-processing ready-to-eat (RTE) food contamination. Butt's "Seek and Destroy" strategy is a systematic method for finding sites of persistent growth ("niches"); it may reduce L. monocytogenes prevalence in RTE food and expedite detection and response to L. monocytogenes outbreaks. Applying this strategy, we sampled environments at two smoked fish plants to identify persistent L. monocytogenes ribotypes, and to identify and eliminate or manage niches. Persistence was measured with binomial statistics: one statistic compared ribotype recurrences to reference distributions; the second measured ribotype occurrences as a risk factor. Persistent ribotypes and persistence sites were identified to guide interventions. Poisson regression showed borderline decreases in L. monocytogenes isolation at both plants (p=0.026 and p=0.076). One niche on a food contact surface was eliminated; others were not. These methods should facilitate identification of microbial persistence. ii.

Download or read book Detection of Listeria Monocytogenes and Implementation of Listeria Intervention Strategies to Control the Spread of the Organism written by PATRICK KIMUYU and published by GRIN Verlag. This book was released on 2018-01-22 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research Paper (postgraduate) from the year 2017 in the subject Medicine - Epidemiology, grade: 1, Egerton University, language: English, abstract: Listeria monocytogenes remains to be one of the most leading causes of food-borne illnesses. It has become a serious problem in food manufacturing plants owing to its food poisoning capability which threatens the health of food products’ consumers, especially in the United States where food processing occur at a high magnitude compared to other parts of the world. Stephan and Jemmi (2006) report “listeriosis ranks among the most frequent causes of death due to food-borne illness. L. monocytogenes infections are responsible for the highest hospitalization rates (91%) amongst known food-borne pathogens and have been linked to sporadic episodes and large outbreaks of human illness worldwide”. This is attributable to its high case fatality, and this is probably the principal reason as to why L. monocytogenes is regarded as one of the most significant food-associated pathogen. This Gram-positive bacterium causes human listeriosis and contamination with L. monocytogenes has been one of the principal microbiological causes of processed food recalls, primary in regard to seafood, poultry, meat and dairy products such as milk and cheese. Research report indicates that the increased pathogenicity of L. monocytogenes is enhanced by its adaptability to food-processing environments. For instance, this bacterium can thrive and multiply under refrigeration conditions. It has also been found to thrive in drains in food processing plants. Moreover, L. monocytogenes ability to form biofilms enhances its colonization, distribution and adaptation to a wide range of environmental conditions including adverse temperatures and PH ranges. Therefore, this paper will discuss the detection and identification of L. monocytogenes, and present comprehensive implementation of Listeria intervention strategies to control contamination of food products with the food-borne pathogen.

Download or read book Fish and Fishery Products written by Barry Leonard and published by DIANE Publishing. This book was released on 2011-08 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.

Download or read book Detecting and Tracking Sources of Listeria Monocytogenes in the Smoked fish Industry written by Adam Dean Hoffman and published by . This book was released on 2001 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Microbial Safety of Minimally Processed Foods written by Vijay K. Juneja and published by CRC Press. This book was released on 2002-12-03 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: While minimally processed foods satisfy the increasing demand for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, they also carry a greater risk of diseases if they are improperly handled. This book explores novel food-borne disease prevention solutions from the perspectives of food producers, handlers, consumers, inspectors, and researchers. It reports on the latest research on assuring the microbial safety of meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It also explores methods used for pathogen detection and preventing future pathogen occurrences and evaluates HACCP regulations and risk assessments.

Download or read book Microbiological Testing in Food Safety Management written by International Commission on Microbiological Specifications for Foods and published by Springer Science & Business Media. This book was released on 2002 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest book in this excellent series describes the role of microbiological testing in modern food safety management systems. It explores how risk assessment and risk management can be used to establish goals for use in controlling food borne illness, and provides guidelines for establishing effective management systems to control specific hazards in foods. This groundbreaking book will interest food microbiologists, researchers, and others in the food industry, regulatory agencies and academia worldwide.

Download or read book Foodborne Microbial Pathogens written by Arun K. Bhunia and published by Springer. This book was released on 2018-05-21 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations. The book is an essential resource for food microbiology graduate or undergraduate students, microbiology professionals, and academicians involved in food microbiology, food safety, and food defense-related research or teaching. This new edition covers the significant progress that has been made since 2008 in understanding the pathogenic mechanism of some common foodborne pathogens, and the host-pathogen interaction. Foodborne and food-associated zoonotic pathogens, responsible for high rates of mortality and morbidity, are discussed in detail. Chapters on foodborne viruses, parasites, molds and mycotoxins, and fish and shellfish are expanded. Additionally, chapters on opportunistic and emerging foodborne pathogens including Nipah virus, Ebola virus, Aeromonas hydrophila, Brucella abortus, Clostridium difficile, Cronobacter sakazakii, and Plesiomonas shigelloides have been added. The second edition contains more line drawings, color photographs, and hand-drawn illustrations.

Download or read book Control of Listeria Monocytogenes in Simulated Food Processing Plant Environments written by Alexandra Thayer Spurlock and published by . This book was released on 1990 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Protection Trends written by and published by . This book was released on 2010-07 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Tracing Pathogens in the Food Chain written by Stanley Brul and published by Elsevier. This book was released on 2010-11-23 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing pathogens in the food chain reviews key aspects of the surveillance, analysis and spread of foodborne pathogens at different stages of industrial food production and processing. Part one provides an introduction to foodborne pathogen surveillance, outbreak investigation and control. Part two concentrates on subtyping of foodborne pathogens, with chapters on phenoytypic subtyping and pulsed-field gel electrophoresis, as well as emerging methods. The vital topics of method validation and quality assurance are also covered. The focus in Part three is on particular techniques for the surveillance and study of pathogens, such as protein-based analysis, ribotyping and comparative genomics. Finally, Part four focuses on tracing pathogens in specific food chains, such as red meat and game, dairy, fish and shellfish. With its distinguished editors and international team of contributors, Tracing pathogens in the food chain is a standard reference for researchers, public health experts and food industry professionals concerned with the study and control of foodborne disease. Reviews key aspects of the surveillance, analysis and spread of foodborne pathogens Provides an overview of method validation and quality assurance Examines the tracing of pathogens in specific food chains, such as red meat, game and dairy

Download or read book Seafood Safety written by Institute of Medicine and published by National Academies Press. This book was released on 1991-02-01 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxinsâ€"with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply. This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation. A wealth of technical information is presented on the sources of contaminationâ€"microbes, natural toxins, and chemical pollutantsâ€"and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling.

Download or read book Risk Assessment of Listeria Monocytogenes in Ready to eat Foods written by World Health Organization and published by . This book was released on 2004 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cases 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.

Download or read book Microbial Food Safety and Preservation Techniques written by V Ravishankar Rai and published by CRC Press. This book was released on 2014-09-26 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P

Download or read book Food Safety Management written by Veslemøy Andersen and published by Academic Press. This book was released on 2023-03-28 with total page 1160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply

Download or read book The Role of Environmental Microbiota in the Persistence of Listeria Monocytogenes in Food Processing Facilities written by Maria Laura Rolon and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety is of paramount importance for production of wholesome and nutritious food. Throughout my dissertation, I present results of four studies exploring the relationship between Listeria monocytogenes, a deadly foodborne pathogen, and environmental microbiota found in food processing facilities. L. monocytogenes can inhabit a wide range of habitats (e.g., soil, water, animals, insects) and its ability to adapt to different environmental conditions (e.g., low temperatures, high salt concentrations, low pH) allows for its survival in food processing environments, which can result in the potential for recurring contamination of food. To control the presence of L. monocytogenes, food processors rely on cleaning and sanitizing operations coupled with Environmental Monitoring Programs. While L. monocytogenes is typically susceptible to the cleaning and sanitizing protocols applied in food processing facilities, it may survive the action of sanitizers by forming, or residing inside biofilms. However, in food processing environments, L. monocytogenes resides with other environmental microorganisms that are introduced to the facilities with raw products or personnel. The presence of other microorganisms can facilitate formation of robust multi-species biofilms that may enhance the survival and persistence of L. monocytogenes. Currently, limited information is available regarding the potential associations between environmental microbiota and the presence of foodborne pathogens in food processing facilities. My dissertation research aimed to address some of the critical gaps in the understanding of the role of environmental microbiota in the survival and persistence of L. monocytogenes in food processing environments. iv To begin unraveling the role of environmental microbiota in the persistence of L. monocytogenes in food processing environments, I first sought to characterize the microbiota of three tree fruit packing facilities and statistically assess whether certain taxa co-occur with L. monocytogenes (Chapter 2). I observed a recurring presence of L. monocytogenes and a distinct microbiota composition in the monitored facilities throughout two seasons. Importantly, I found that bacterial taxa from taxonomic families Pseudomonadaceae, Xanthomonadaceae, and Microbacteriaceae were present in a significantly higher relative abundance in L. monocytogenes-positive samples, especially in the facility with a persistent L. monocytogenes contamination. While some members of these bacterial families have been studied as food spoilage organisms (e.g., Pseudomonas spp.), emerging human pathogens (e.g., Stenotrophomonas spp.), or plant pathogens (e.g., Xanthomonas spp.), there is limited information available on potential interactions between these species and L. monocytogenes. Furthermore, their role in the survival and persistence of L. monocytogenes in food processing facilities is severely understudied. In Chapter 3, I seek to understand how the detected bacterial taxa interact with L. monocytogenes. Given that the survival of L. monocytogenes under sanitizer pressure may be facilitated by biofilms formed in food processing environment, I aimed to assess the effect of biofilms formed by environmental microbiota on the survival during exposure to a commonly used sanitizer, benzalkonium chloride. I isolated environmental microbiota from families Pseudomonadaceae, Xanthomonadaceae, Microbacteriaceae, and Flavobacteriaceae from tree fruit packing environments, and tested their ability to form biofilms in single- and multi-family assemblages with L. monocytogenes. I found that microbial assemblages of v increasing complexity (i.e., increasing number of families) generally formed more biofilm and contained a greater concentration of L. monocytogenes, compared to monoculture biofilms. I further tested the effects of multi-species biofilm formation on the sanitizer tolerance of L. monocytogenes, by exposing multi-species biofilms to sanitizers and quantifying the die-off kinetics of L. monocytogenes throughout a 2-hour period. In Chapter 4, I aimed to assist fruit packers by providing practical tools to enhance the control of L. monocytogenes through traditional chemical-based cleaning and sanitizing. I tested four cleaning and sanitizing cleaning and sanitizing protocols in the fruit packing environments to determine their effectiveness in controlling L. monocytogenes and examined their effect on environmental microbiota. I found that the cleaning and sanitizing protocol that included a disinfectant with a biofilm-degrading ability was most effective in reducing the frequency of detected L. monocytogenes in the sampled areas. While the total microbial load generally decreased after the application of cleaning and sanitizing protocols, the microbiota composition did not appear to be significantly affected by the treatments. In the last research chapter (Chapter 5), I tested the ability of two lactic acid bacteria strains to inhibit L. monocytogenes in a monoculture as well as in the context of environmental microbiota from food processing facilities. Microbial strains with antilisterial activity have been previously assessed as alternative strategy to control L. monocytogenes in food processing environments, however, their performance in the context of environmental microbiota from ice cream processing facilities has not been tested before. Here, I collected environmental microbiota from three small-scale ice cream processing facilities and tested whether two lactic acid vi bacteria could attach and effectively inhibit L. monocytogenes when co-cultured with the collected environmental microbiota. I observed that the microbiota composition of ice cream processing facilities may affect the antilisterial ability of two lactic acid bacteria strains and their attachment to surfaces. In particular, the presence of Pseudomonas significantly reduced the antilisterial ability of the tested strains. The knowledge generated through my studies on the role of food processing facilities' microbiota will aid in designing tailored cleaning, sanitizing, and/or biological control protocols for control of L. monocytogenes. For example, cleaning and sanitizing could be redesigned to control taxa that facilitate Listeria's persistence, or new cleaning chemistries can be developed to improve biofilm control in food processing facilities.