The distribution of Listeria in the environment means that most, if not all food processing premises will have some form of Listeria contamination leading to possible contamination of product. Its ability to grow in chilled conditions is of concern for the food industry. And its salt tolerant capabilities mean that it is often found on cured hams and bacons. Risk is likely to be the greatest in cooked ready to eat food with a long shelf life.
This eBook provides practical advice for food processing on how to manage Listeria. It discusses where Listeria can be found in processing plants, what past outbreaks have taught us and how best to control, monitor and test for Listeria
FoodWorld 