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Prevalence of Listeria monocytogenes in foods: incidence in dairy products.

Author(s) : KOZAK J., BALMER T., BYRNE R., FISHER K.

Type of article: Article

Summary

Results of raw milk sampling surveys indicate only 3-4% of the raw milk supply can be expected to contain Listeria species. These surveys have also shown that the levels in most samples are low (less than 10 CFU/ml). Pasteurization effectively destroys the Listeria organism. There are a number of mitigating factors in both product characteristics and processing which have an impact on the organism's ability to survive and multiply. Results of finished product sampling surveys, such as those conducted for frozen products (i.e. ice cream) show low numbers of the organism (less than 15 CFU/g) in contaminated samples.

Details

  • Original title: Prevalence of Listeria monocytogenes in foods: incidence in dairy products.
  • Record ID : 1997-3460
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 7 - n. 4-5
  • Publication date: 1996/08

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