Listeria.

Themes: Food quality and safety. Microbiology ; Chilling of foodstuffs ; Meat and meat products ; Poultry ; Fish and fish product ; Eggs and egg products ; Milk and dairy products
Keywords: Standardization ; Poultry ; Plant (botany) ; Food ; Contamination ; Chilled food ; Microbiology ; Listeria ; Meat ; Physico-chemical property ; Dairy product ; Seafood ; Egg ; Hygiene ; Cheese

Les Listeria.

Type of monograph: Other

Summary

A formidable change has occurred in the study of the transmission of listeriosis. The technician no longer treats pathological samples (in general, monomicrobial and often very contaminated), but products that are often polymicrobial and likely to develop, especially if they are chilled. Table of contents: Listeria, taxonomy and physiology; listerioses and food (dairy products, non-fermented products, fermented milks, cheeses, meat products, fresh meats, poultry, seafood, eggs, fruits and vegetables, environment); methods of isolating, researching and identifying Listeria.

Details

Original title: Les Listeria.
Record ID : 1996-2637
Languages: French
Publication: Tec & Doc - Lavoisier - France/France
Publication date: 1995/02
Source: Source: 144 p. (15.5 x 22.2); fig.; tabl.; FRF 300.00.
Document available for consultation in the library of the IIR headquarters only.

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