Listeria, Listeriosis, and Food Safety

Listeria, Listeriosis, and Food Safety, Third Edition summarizes much of the newly published literature and integrates this information with earlier knowledge to present readers with a complete and current overview of foodborne listeriosis. Two new chapters have been added dealing with risk assessment, cost of foodborne listeriosis outbreaks, regulatory control of the Listeria problem in various countries, and the future direction of research. All of the chapters from the second edition have been revised to include updated information on listeriosis in animals and humans, pathogenesis, methods of detection, and subtyping. The text covers many high-risk foods including unfermented and fermented dairy products, meat, poultry, fish, seafood, and products of plant origin.