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    Listeria monocytogenes in Milk Products

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    Author
    Jordan, Kieran cc
    Hunt, Karen cc
    Dalmasso, Marion
    Keyword
    Listeria monocytogenes
    Milk
    Cheese
    Occurrence
    Persistence
    Outbreak
    Date
    2016-04-13
    
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    URI
    http://hdl.handle.net/11019/1079
    Citation
    Jordan, Kieran, Karen Hunt, and Marion Dalmasso. Listeria monocytogenes in Milk Products. Microbes in Food and Health (2016): 289-315.
    Abstract
    Milk and milk products are frequently identified as vectors for transmission of Listeria monocytogenes. Milk can be contaminated at farm level either by indirect external contamination from the farm environment or less frequently by direct contamination of the milk from infection in the animal. Pasteurisation of milk will kill L. monocytogenes, but post-pasteurisation contamination, consumption of unpasteurised milk and manufacture of unpasteurised milk products can lead to milk being the cause of outbreaks of listeriosis. Therefore, there is a concern that L. monocytogenes in milk could lead to a public health risk. To protect against this risk, there is a need for awareness surrounding the issues, hygienic practices to reduce the risk and adequate sampling and analysis to verify that the risk is controlled. This review will highlight the issues surrounding L. monocytogenes in milk and milk products, including possible control measures. It will therefore create awareness about L. monocytogenes, contributing to protection of public health.
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.1007/978-3-319-25277-3_15
    Scopus Count
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    Food Safety

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