by Food and Agriculture Organization of the United Nations, World Health Organization in Rome, Geneva, Switzerland .
Written in English
Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.
Includes bibliographical references.
|Series||Microbiological risk assessment series ;, 5|
|Contributions||World Health Organization., Food and Agriculture Organization of the United Nations.|
|LC Classifications||QR82.Z9 R57 2004|
|The Physical Object|
|Pagination||xxxiv, 269 p. :|
|Number of Pages||269|
|ISBN 10||9251051275, 9241562625|
|LC Control Number||2005384578|
Listeria monocytogenes. Commodity: Ready-to-eat (RTE) cooked chicken meat (stored chilled or frozen). This includes cooked chicken fillets or pieces that have been cut, sliced, diced, . Get this from a library! Risk assessment of Listeria monocytogenes in ready-to-eat foods: interpretative summary.. [World Health Organization.; Food and Agriculture Organization of the . Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and . Risk Assessment of Listeria Monocytogenes in Ready-To-Eat Foods: Interpretative Summary (Microbiological Risk Assessment Series) [Food and Agriculture Organization of the United 4/5(1).
This book addresses the risk of listeriosis associated with ready-to-eat foods. Data and methodology relevant to the four steps of risk assessment, i.e. hazard identification, exposure . Listeria is a genus of , 10 species were known, each containing two subspecies. By , 20 species had been identified. The genus received its current name, Class: Bacilli. Ready-to-eat (RTE) meats are especially a concern since these may be consumed without further cooking and are known to be good growth substrates for pathogenic Cited by: Pathogen Name: Listeria monocytogenes Characteristics: Listeria monocytogenes is a Gram-positive, rod-shaped, facultative bacterium, motile by means of flagella typically measuring File Size: KB.
Risk assessment of listeria monocytogenes in ready-to-eat foods: technical report World Health Organization Geneva ; [Great Britain] Australian/Harvard Citation. Buchanan, Robert. & . Control of Listeria monocytogenes in Ready-to-Eat Meat and Poultry Products. Interim final rule; extension of comment period. Related Documents. FSIS Direct - Revision 3 (Jan . The risk assessment, “Quantitative Assessment of Relative Risk to Public Health From Foodborne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Foods”, Cited by: Abstract. Listeria monocytogenes (Lm) is a foodborne pathogen of international public health is a leading cause of food-related hospitalization, fetal loss, and death Author: Janell R. Kause, Daniel L. Gallagher, Daniel L. Engeljohn.