Human illness attributed to foodborne pathogenic microorganisms has
been prominent in the mass media in recent years. The Practical
Food Microbiology Series has been devised to give practical and
accurate information about specific microorganisms of concern to
public health. This series is unique in its practical approach as
it draws on real life situations to highlight practical means for
controlling pathogenic microorganisms in foods.

Listeria monocytogenes has been recognised as an animal
pathogen for over 70 years, and in the last two or three decades
concern has been focused on the role of food in the transmission of
human listeriosis, and also on L. monocytogenes as a cause
of febrile gastroenteritis.

This second edition has been fully revised and updated to
include the latest information on L. monocytogenes,
including its taxonomy, details of recently documented outbreaks
implicating the organism, and legislation relating to the organism.
The book aims to give the reader an overview of Listeria and
particularly L. monocytogenes. It is primarily intended as
an aid for those persons who want to understand the nature of the
hazard that this organism presents to food products, and the means
of controlling it.

The information is designed for use by those in the food
industry working in manufacturing, retail, and quality assurance;
those in associated professional sectors, e.g. healthcare; as well
as students in each of these areas. The book is an invaluable tool
and essential reference for all food microbiologists.