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"Presents the most advanced information on this dangerous pathogen and its incidence in the food supply edition. Second Edition features a new chapter on pathogenesis, a new chapter on typing strains of Listeria monocytogenes, and revisions and additions to the first edition chapters."
E-Book Content
l i steriu,
Listeriosis,
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Food Safety
FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books EDITORIAL BOARD
Owen R. Fennema University of Wisconsin-Madison Marcus Karel Rutgers University Gary W. Sanderson Universal Foods Corporation Steven R. Tannenbaum Massachusetts Institute of Technology Pieter Walstra Wageningen Agricultural University John R. Whitaker University of California-Davis
1. Flavor Research: Principles and Techniques, R. Teranishi, I, Hornstein, P. Issenberg, and E. L. Wick 2. Principles of Enzymology for the Food Sciences, John R, Whitaker 3. Low-Temperature Preservation of Foods and Living Matter, Owen R. Fennema, William D. Powrie, and Elmer H. Marth 4. Principles of Food Science Part I: Food Chemistry, edited by Owen R, Fennema Part I I : Physical Methods of Food Preservation, Marcus Karel, Owen R. Fennema, and Daryl 8.Lund 5. Food Emulsions, edited by Stig E. Friberg 6 . Nutritional and Safety Aspects of Food Processing, edited by Steven R. Tannenbaum 7 . Flavor Research: Recent Advances, edited by R. Teranishi, Robert A. Flath, and Hiroshi Sugisaw a 8. Computer-Aided Techniques in Food Technology, edited by Israel Saguy 9. Handbook of Tropical Foods, edited by Harvey T. Chan 10. Antimicrobials in Foods, edited by Alfred Larry Branen and P, Michael Davidson 1 1. Food Constituents and Food Residues: Their Chromatographic Determination, edited by James F. Lawrence 12. Aspartame: Physiology and Biochemistry, edited by Lewis D. Steghk and L. J, Filer, Jr. 13. Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects, edited by Lawrence J. Machlin 14. Starch Conversion Technology, edited by G. M. A. van Beynum and J. A. Roels 15. Food Chemistry: Second Edition, Revised and Expanded, edited by Owen R. Fennema 16 . Sensory Evaluation of Food: Statistical Methods and Procedures, Michael 0 'Mahony 1 7 . Alternative Sweetners, edited by Lyn O'Brien Nabors and Robert C. Gelardi 18. Citrus Fruits and Their Products: Analysis and Technology, S. V. Ting and Russell L. Rouseff
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Engineering Properties of Foods, edited by M. A. Rao and S. S. H. Rizvi Umami: A Basic Taste, edited by Yojiro Kawamura and Morley R. Kare Food Biotechnology, edited by Dietrich Knorr Food Texture: Instrumental and Sensory Measurement, edited by Howard R. Moskowitz Seafoods and Fish Oils in Human Health and Disease, John E. Kinsella Postharvest Physiology of Vegetables, edited by J. Weichmann Handbook of Dietary Fiber: An Applied Approach, Mark L. Dreher Food Toxicology, Parts A and 6, Jose M. Concon Modern Carbohydrate Chemistry, Roger W. Binkley Trace Minerals in Foods, edited by Kenneth T. Smith Protein Quality and the Effects of Processing, edited by R. Dixon Phillips and John W. Finley Adulteration of Fruit Juice Beverages, edited by Steven Nagy, John A. Attaway, and Martha E. Rhodes Foodborne Bacterial Pathogens, edited by Michael P, Doyle Legumes: Chemistry, Technology, and Human Nutrition, edited by Ruth H. Ma tth ews Industrialization of Indigenous Fermented Foods, edited by Keith H. Steinkraus International Food Regulation Handbook: Policy Science Law, edited by Roger D. Middlekauff and Philippe Shubik Food Additives, edited by A. Larry Branen, P. Michael Davidson, and Seppo Salminen Safety of Irradiated Foods, J, F. Diehl Omega-3 Fatty Acids in He