Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4559342 | Food Control | 2014 | 18 Pages |
Abstract
•The review takes a whole food chain approach.•Persistence of major foodborne pathogens is addressed.•Control measures are addressed.
This review highlights factors involved in the persistence of foodborne pathogens in selected food chains and covers aspects of the basis for persistence, the consequences of persistence in terms of food safety implications, and the strategies that can be employed to combat persistence. The examples selected are Escherichia coli O157 and Salmonella at primary production of cattle and pigs, respectively, Listeria monocytogenes and Cronobacter spp. at secondary production, while persistence of Campylobacter spp. represents both primary and secondary production.
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Authors
Marianne Halberg Larsen, Marion Dalmasso, Hanne Ingmer, Solveig Langsrud, Mindaugas Malakauskas, Anneluise Mader, Trond Møretrø, Sonja Smole Možina, Kathrin Rychli, Martin Wagner, R. John Wallace, Jurgen Zentek, Kieran Jordan,