ShareOverview on Listeria in processed meat products.
Author(s) : SCHOTT W., HILDEBRANDT G.
Summary
This article provides background information on Listeria and disorders caused by it. The Listeria genus and pathogenic forms are also described. Means of eradication in various contexts are also analyzed. The authors stress the importance of hygiene in food-processing plants and equipment used to manufacture the foodstuffs concerned.
Details
- Original title: Overview on Listeria in processed meat products.
- Record ID : 2000-3080
- Languages: English
- Source: Factors affecting the microbial quality of meat. 1. Disease status, production methods and transportation of the live animal. Concerted Action CT94-1456.
- Publication date: 1996
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (7)
See the conference proceedings
Indexing
- Themes: Meat and meat products
- Keywords: Microorganism; Listeria; Meat; Meat product
-
Investigations on the occurrence of Listeria mo...
- Author(s) : KRÖCKEL L.
- Date : 2002/08/18
- Languages : English
View record
-
Clostridium botulinum and processed meat products.
- Author(s) : PECK M. W.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
View record
-
Thermal destruction of pathogens in processed m...
- Author(s) : GENIGEORGIS C.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
View record
-
Rapid methods for detecting toxin-producing org...
- Author(s) : CÓRDOBA J. J.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
View record
-
The development of a surface adhesion immunoflu...
- Author(s) : DUFFY G., LOGUE C. M., CLOAK O. M., et al.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
View record