Authors:
- Outlines the characteristics and causes of Listeriosis
- Addresses the occurrence and regulatory issues of Listeriosis in the food industry
- Studies methods for control of Listeria monocytogenes with the aim of reducing the public health burden
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)
Buy it now
Buying options
Tax calculation will be finalised at checkout
Other ways to access
This is a preview of subscription content, log in via an institution to check for access.
Table of contents (7 chapters)
-
Front Matter
-
Back Matter
About this book
Authors and Affiliations
-
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
Kieran Jordan, Dara Leong, Avelino Álvarez Ordóñez
About the authors
Bibliographic Information
Book Title: Listeria monocytogenes in the Food Processing Environment
Authors: Kieran Jordan, Dara Leong, Avelino Álvarez Ordóñez
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-3-319-16286-7
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2015
Softcover ISBN: 978-3-319-16285-0Published: 08 May 2015
eBook ISBN: 978-3-319-16286-7Published: 22 April 2015
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: X, 96
Number of Illustrations: 8 b/w illustrations, 8 illustrations in colour
Topics: Food Science, Health Promotion and Disease Prevention, Applied Microbiology