Listeria: Implications for Food Safety

Abstract

Investigates the conditions surrounding the spread of the bacterium Listeria monocytogenes and the implications for food safety, including cook‐chill food production, temperature, contamination and storage. Concludes that food can never be made entirely microbiologically safe but the risks can be minimized.

Citation

Lacey, R.W. (1992), "Listeria: Implications for Food Safety", British Food Journal, Vol. 94 No. 1, pp. 26-32. https://doi.org/10.1108/00070709210007755