Skip to main content
SpringerLink
Log in

Listeria monocytogenes in Ready-to-Eat Deli-Meats

  • Chapter
  • First Online:
Microorganisms in Foods 7

Abstract

Listeria monocytogenes is an important foodborne pathogen which is widely distributed in nature and can be found on almost all foods, in soil, water, sewage, silage, slaughterhouse waste, milk from healthy and mastitic cows, as well as in human and animal feces (Farber and Peterkin 1991, 1999; Sauders et al. 2006, 2012). It is among a small number of foodborne pathogens that are capable of growth at low temperatures, to survive for very long periods of time in food processing facilities and its association with a high case-fatality rates. Although foodborne listeriosis occurs infrequently, at somewhere between 2 and 6 cases annually per million of population, between 20 to 30% of the cases are fatal (McLauchlin 1993; Rocourt 1996; Mead et al. 1999; Silk et al. 2012).

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 189.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 249.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 329.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Aguilar, C., Valencia, V., Ochoa, O., et al. (2011). Improving food thermal processing: A death-time study on processed meat products. Journal of Food Processing and Preservation, 37, 189–197.

    Article  Google Scholar 

  • Batz, M. B., Henke, E., & Kowalczyk, B. (2013). Long-term consequences of foodborne infections. Infectious Disease Clinics of North America, 27, 599–616.

    Article  PubMed  Google Scholar 

  • Bemrah, N., Sanaa, M., Cassin, M. H., et al. (1998). Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk. Preventive Veterinary Medicine, 37, 129–145.

    Article  CAS  PubMed  Google Scholar 

  • Buchanan, R. L., & Whiting, R. C. (1996). USDA pathogen modeling program, version 5.1. Philadelphia: U. S. Department of Agriculture, Agricultural Research Service.

    Google Scholar 

  • Buchanan, R. L., Damert, W. G., Whiting, R. C., & van Schothorst, M. (1997). Use of epidemiologic and food survey data to estimate conservative dose-response relationship for Listeria monocytogenes levels and incidence of listeriosis. Journal of Food Protection, 60, 918–922.

    Article  Google Scholar 

  • Büla, C., Bille, J., & Glauser, M. P. (1995). An epidemic of food-borne listeriosis in western Switzerland: Description of 57 cases involving adults. Clinical Infectious Diseases, 20, 66–72.

    Article  PubMed  Google Scholar 

  • CAC (Codex Alimentarius Commission). (2007c). Guidelines on the application of General Principles of Food Hygiene to the control of Listeria monocytogenes in foods. CAC/GL 61–2007.

    Google Scholar 

  • Carlier, V., Jean, C. A., & Jaques, R. (1996). Destruction of Listeria monocytogenes during a ham cooking process. Journal of Food Protection, 59, 592–595.

    Article  Google Scholar 

  • Cates, S. C., Morales, R. A., Karns, S. A., Jaykus, L. A., Kosa, K. M., Teneyck, T., Moore, C. M., & Cowen, P. (2006). Consumer knowledge, storage, and handling practices regarding Listeria in frankfurters and deli meats: Results of a web-based survey. Journal of Food Protection, 69, 1630–1639.

    Article  PubMed  Google Scholar 

  • CDC. (1999). Update: Multistate outbreak of listeriosis–United States, 1998–1999. Morbidity and Mortality Weekly Report, 47, 1117–1118.

    Google Scholar 

  • CDC. (2011). Vital signs: Incidence and trends of infection with pathogens transmitted commonly through food — foodborne diseases active surveillance network, 10 U.S. sites, 1996–2010. Morbidity and Mortality Weekly Report, 60, 749–755.

    Google Scholar 

  • CDC. (2012). Foodborne diseases active surveillance network (FoodNet): FoodNet surveillance report for 2011 (Final Report). Atlanta, Georgia: U.S. Department of Health and Human Services, CDC.

    Google Scholar 

  • CFSAN/FSIS (Center for Food Safety and Applied Nutrition, United States Department Food and Drug Administration/Food Safety Inspection Service, United States Department of Agriculture). (2003). Quantitative assessment of the relative risk to public health from foodborne Listeria monocytogenes among selected categories of ready-to-eat foods. 541 pp. inc. 12 appendices.

    Google Scholar 

  • Chen, Y., Ross, W. H., Scott, V. N., et al. (2003). Listeria monocytogenes: Low levels equal low risk. Journal of Food Protection, 66, 570–577.

    Article  PubMed  Google Scholar 

  • Combase. http://modelling.combase.cc/membership/ComBaseLogin.aspx?ReturnUrl=%2f

  • Codex. (2007). Annexes II and III adopted in 2009. Guidelines on the application of general principles of food hygiene to the control of Listeria monocytogenes in foods.

    Google Scholar 

  • Currie, A., Farber, J. M., Nadon, C., et al. (2015). Multi-province listeriosis outbreak linked to contaminated deli meat consumed primarily in institutional settings, Canada, 2008. Foodborne Pathogens and Disease, 8, 645–652.

    Article  Google Scholar 

  • Dalton, C. B., Austin, C. C., Sobel, J., et al. (1997). An outbreak of gastroenteritis and fever due to Listeria monocytogenes in milk. New England Journal of Medicine, 336, 100–105.

    Article  CAS  PubMed  Google Scholar 

  • Danish Meat Institute. (2015). Predictive models for meat. http://dmripredict.dk/. Accessed 15 Nov 2015.

  • Doona, C. J., Feeherry, F. E., Ross, E. W., et al. (2012). Inactivation kinetics of Listeria monocytogenes by high-pressure processing: Pressure and temperature variation. Journal of Food Science, 77, M458–M465.

    Article  CAS  PubMed  Google Scholar 

  • Doyle, M. E. (2001). Virulence characteristics of Listeria monocytogenes. FRI Briefings. http://fri.wisc.edu/docs/pdf/virulencelmono.pdf

  • Doyle, M. E., Mazzotta, A. S., Wang, T., et al. (2001). Heat resistance of Listeria monocytogenes. Journal of Food Protection, 64, 410–429.

    Article  CAS  PubMed  Google Scholar 

  • ECDC. (2010). European Centre for Disease Prevention and Control. Annual epidemiological report on communicable diseases in Europe 2010. Stockholm: ECDC; 2010.

    Google Scholar 

  • European Commission. (2005). Commission regulation (EC) no. 2073/2005. 15 Nov 2005.

    Google Scholar 

  • Endrikat, S., Gallagher, D., Pouillot, R., et al. (2010). A comparative risk assessment for Listeria monocytogenes in prepackaged versus retail-sliced deli meat. Journal of Food Protection, 73, 612–619.

    Article  PubMed  Google Scholar 

  • Fain, F. R., Jr., Line, J. E., Moran, A. B., Martin, L. M., Lechowich, R. V., Carosella, J. M., & Brown, W. L. (1991). Lethality of Heat to Listeria monocytogenes Scott A: D-Value and Z-Value Determinations in Ground Beef and Turkey. Journal of Food Protection, 54, 756–761.

    Article  Google Scholar 

  • FAO/WHO. (2004). Risk assessment of Listeria monocytogenes in ready-to-eat foods. Interpretive summary. Microbiological risk assessment series 4, Rome: Food and Agricultural Organization.

    Google Scholar 

  • Farber, J. M., & Brown, B. E. (1990). Effect of prior heat shock on the heat resistance of Listeria monocytogenes in meat. Applied and Environmental Microbiology, 56, 1584–1587.

    CAS  PubMed  PubMed Central  Google Scholar 

  • Farber, J. M. (1989). Thermal resistance of Listeria monocytogenes in food. International Journal of Food Microbiology, 8, 285–291.

    Article  CAS  PubMed  Google Scholar 

  • Farber, J. M., & Peterkin, P. I. (1991). Listeria monocytogenes, a food-borne pathogen. Microbiological Reviews, 55, 476–511.

    CAS  PubMed  PubMed Central  Google Scholar 

  • Farber, J. M., & Peterkin, P. I. (1999). Listeria, chapter 47. In B. M. Lund, A. C. Baird-Parker, & G. W. Gould (Eds.), The microbiology of food. London: Chapman and Hall.

    Google Scholar 

  • FDA. (2011). Food safety for older adults. http://www.fda.gov/downloads/Food/ResourcesforYou/Consumers/SelectedHealthTopics/UCM312790

  • FDA/FSIS [U.S. Food and Drug Administration/USDA Food Safety and Inspection Service]. (2001). Draft Assessment of the relative risk to public health from foodborne Listeria monocytogenes among selected categories of ready-to-eat foods. Center for Food Safety and Applied Nutrition (FDA) and Food Safety Inspection Service (USDA). www.foodsafety.gov/~dms/lmrisk.html).

  • FDA/FSIS. (2003). Quantitative assessment of the relative risk to public health from food-borne Listeria monocytogenes among selected categories of ready-to-eat foods. www.foodsafety.gov/~dms/lmr2-toc.html

  • FDA. (2009). Carnobacterium maltaromaticum strain CB1 (viable and heat-treated). GRAS Notice. http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=graslisting&id=305

  • Foodborne Illness Outbreak Database. (2010). Siena Foods Salame 2010. http://www.outbreakdatabase.com/details/siena-foods-salame-2010/?organism=Listeria+monocytogenes

  • Ford, T., & Opper, A. (2014). Sanitation and sanitation issues at retail. In J. Farber, J. Crichton, & P. Snyder (Eds.), Retail food safety. New York: Springer.

    Google Scholar 

  • FSIS. (2010). Comparative risk assessment for Listeria monocytogenes in ready-to-eat deli meat and poultry deli meats. http://www.fsis.usda.gov/wps/wcm/connect/c2ac97d0-399e-4c4a-a2bc-d338c2e201b3/Comparative_RA_Lm_Report_May2010.pdf?MOD=AJPERES

  • FSIS. (2012). The FSIS microbiological testing program for ready-to-eat (RTE) meat and poultry products, 1990–2011. http://www.fsis.usda.gov/science/micro_testing_rte/index.asp

  • Gambarin, P., Magnabosco, C., & Losio, M. N. (2012). Listeria monocytogenes in ready-to-eat seafoods and potential hazards for the consumers. International Journal of Microbiology, 2012, 1–10.

    Article  Google Scholar 

  • Garrido, V., García-Jalón, I., Vitas, A. I., et al. (2010). Listeriosis risk assessment: Simulation modelling and “what if” scenarios applied to consumption of ready-to-eat products in a Spanish population. Food Control, 21(3), 231–239.

    Article  Google Scholar 

  • Gaze, J. E., Brown, G. D., Gaskell, D. E., et al. (1989). Heat resistance of Listeria monocytogenes in homogenates of chicken, beef steak and carrot. Food Microbiology, 6, 251–259.

    Article  Google Scholar 

  • Giovannini, A., Migliorati, G., Prencipe, V., et al. (2007). Risk assessment for listeriosis in consumers of Parma and San Daniele hams. Food Control, 18(7), 789–799.

    Article  Google Scholar 

  • Gombas, D. E., Chen, Y., Clavero, R. S., et al. (2003). Survey of Listeria monocytogenes in ready-to-eat foods. Journal of Food Protection, 66, 559–569.

    Article  PubMed  Google Scholar 

  • Goulet, V., & Marchetti, P. (1996). Listeriosis in 225 non-pregnant patients in 1992; clinical aspects and outcome in relation to predisposing conditions. Scandinavian Journal of Infectious Diseases, 28, 367–374.

    Article  CAS  PubMed  Google Scholar 

  • Goulet, V., Herbert, M., Hedberg, C., et al. (2012). Incidence of listeriosis and related mortality among groups at risk of acquiring listeriosis. Clinical Infectious Diseases, 54, 652–660.

    Article  PubMed  Google Scholar 

  • Hächler, H., Marti, G., & Giannini, P., et al. (2013). Outbreak of listeriosis due to imported cooked ham, Switzerland, 2011. Surveillance and Outbreak Reports. 2 May 2013.

    Google Scholar 

  • Hammons, S. R., & Oliver, H. F. (2014). Listeria monocytogenes, Listeriosis and control strategies: What the retail deli and food safety manager need to know. In J. Farber, J. Crichton, & P. Snyder (Eds.). Retail Food Safety. New York: Springer.

    Google Scholar 

  • Hayman, M. M., Baxter, I., O’Riordan, P. J., et al. (2004). Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats. Journal of Food Protection, 67, 1709–1718.

    Article  PubMed  Google Scholar 

  • Health Canada. (2012a). Draft guidance for industry on Novelty determination of high pressure processing (HPP)- treated food products. http://www.hc-sc.gc.ca/fn-an/consult/high-pressure-haute-pression/document-consultation-eng.php. Accessed 3 Mar 2014.

  • Health Canada. (2012b). Validation of ready-to-eat foods for changing the classification of a category 1 into a category 2A or 2B food – in relation to Health Canada’s Policy on Listeria monocytogenes in ready-to-eat foods (2011). http://www.hc-sc.gc.ca/fn-an/legislation/pol/listeria_monocytogenes-validation-eng.php.Accessed 3 Mar 2014.

  • Health Canada. (2012c). Listeria monocytogenes challenge testing of refrigerated ready-to-eat foods. Available at: http://www.hc-sc.gc.ca/fn-an/legislation/pol/listeria_monocytogenes-test-eng.php. Accessed 15 Nov 2015.

  • Health Canada. (2011). Policy on Listeria monocytogenes in ready-to-eat foods. http://www.hc-sc.gc.ca/fn-an/legislation/pol/policy_listeria_monocytogenes_2011-eng.php. Accessed 3 Mar 2014.

  • Hoelzer, K., Chen, Y., Dennis, S., et al. (2013). New data, strategies, and insights for Listeria monocytogenes dose-response models: summary of an interagency workshop, 2011. Risk Analysis, 33, 1568–1581.

    Article  CAS  PubMed  Google Scholar 

  • Hoelzer, K., Oliver, H. F., Kohl, L. R., et al. (2012). Structured expert elicitation about Listeria monocytogenes cross-contamination in the environment of retail deli operations in the United States. Risk Analysis, 32, 1139–1156.

    Article  PubMed  Google Scholar 

  • Ho, J. L., Shands, K. N., Friedland, G., et al. (1986). An outbreak of type 4b Listeria monocytogenes infection involving patients from eight Boston hospitals. Archives of Internal Medicine, 146, 520–524.

    Article  CAS  PubMed  Google Scholar 

  • Hwang, C. A., & Tamplin, M. L. (2007). Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures. Journal of Food Science, 72, M246–M253.

    Article  CAS  PubMed  Google Scholar 

  • ICMSF. (1994). Choice of sampling plan and criteria for Listeria monocytogenes. International Journal of Food Microbiology, 22, 89–96.

    Article  Google Scholar 

  • ICMSF. (2002). Listeria monocytogenes in cooked sausages (frankfurters) microorganisms in foods book 7 (pp. 285–311).

    Google Scholar 

  • Kittson, E. (1992). A case cluster of listeriosis in Western Australia with links to pâté consumption. In Proceedings of the 11th International Symposium Problems of Listeriosis (pp. 39–40). Denmark: Copenhagen.

    Google Scholar 

  • Juck, G., Neetoo, H., Beswick, E., et al. (2012). Influence of prior growth conditions, pressure treatments parameters and recovery conditions on the inactivation and recovery of Listeria monocytogenes, Escherichia coli and Salmonella Typhimurium in turkey meat. International Journal of Food Microbiology, 153, 203–211.

    Article  PubMed  Google Scholar 

  • Juneja, V. (2003). A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7. Letters in Applied Microbiology, 37, 292–298.

    Article  PubMed  Google Scholar 

  • Lammerding, A. M., Glass, K. A., Gendron-Fitzpatrick, A., et al. (1992). Determination of virulence of different strains of Listeria monocytogenes and Listeria innocua by oral inoculation of pregnant mice. Applied and Environmental Microbiology, 58, 3991–4000.

    CAS  PubMed  PubMed Central  Google Scholar 

  • Levine, P., Rose, B., & Green, S. (2001). Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990–1999. Journal of Food Protection, 64, 1188–1193.

    Article  CAS  PubMed  Google Scholar 

  • Lindqvist, R., & Westöö, A. (2000). Quantitative risk assessment for Listeria monocytogenes in smoked or gravad salmon and rainbow trout in Sweden. International Journal of Food Microbiology, 58, 181–196.

    Article  CAS  PubMed  Google Scholar 

  • Little, C. L., Amar, C. F. L., Awofisayo, A., et al. (2012). Hospital-acquired listeriosis associated with sandwiches in the UK; a cause for concern. Journal of Hospital Infection, 82, 13–18.

    Article  CAS  PubMed  Google Scholar 

  • Listex. (2014). Listex in meat. http://www.listex.eu/Meat-and-Listeria. Accessed on 3 Mar 2014.

  • Lund, B. M., & Notermans, S. H. W. (1993). Potential hazards associated with REPFEDS. In A. H. W. Hauschild & K. L. Dodds (Eds.), Clostridium botulinum (pp. 279–303). New York: Ecology and Control in Foods, Marcel Dekker, Inc.

    Google Scholar 

  • Mackey, B. M., Pritchet, C., Norris, A., et al. (1990). Heat resistance of Listeria: Strain differences and effects of meat type and curing salts. Letters in Applied Microbiology, 10, 251–255.

    Article  Google Scholar 

  • Mataragas, M., Zwietering, M. H., Skandamis, P., et al. (2010). Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers — Specific application to Listeria monocytogenes and ready-to-eat meat products. International Journal of Food Microbiology, 141(Supplement(0)), S170–S179.

    Article  PubMed  Google Scholar 

  • Mataragas, M., Skandamis, P. N., & Drosinos, E. H. (2008). Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations. International Journal of Food Microbiology, 126, 1–12.

    Article  CAS  PubMed  Google Scholar 

  • McDonnell, L. M., Glass, K. A., & Sindelar, J. J. (2013). Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products. Journal of Food Protection, 76, 1366–1376.

    Article  PubMed  Google Scholar 

  • McLauchlin, J., Mitchell, R. T., Smerdon, W. J., et al. (2004). Listeria monocytogenes and listeriosis: A review of hazard characterization for use in microbiological risk assessment of foods. International Journal of Food Microbiology, 92, 15–33.

    Article  CAS  PubMed  Google Scholar 

  • McLauchlin, J. (1993). Listeriosis and Listeria monocytogenes. Environmental Policy and Practice, 3, 201–214.

    Google Scholar 

  • McLauchlin, J., Hall, S. M., Velani, S. K., et al. (1991). Human listeriosis and pâté: A possible association. British Medical Journal, 303, 773–775.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • McLauchlin, J. (1990). Distribution of serovars of Listeria monocytogenes isolated from different categories of patients with listeriosis. European Journal of Clinical Microbiology & Infectious Diseases, 9, 210–213.

    Article  CAS  Google Scholar 

  • Mead, P. S., Slutsker, L., Dietz, V., et al. (1999). Food-related illness and death in the United States. Emerging Infectious Diseases, 5, 607–625.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Mejlholm, O., Gunvig, A., Borggaard, C. J., et al. (2010). Predicting growth rates and growth boundary of Listeria monocytogenes – an international validation study with focus on processed and ready-to-eat meat and seafood. International Journal of Food Microbiology, 141, 137–150.

    Article  PubMed  Google Scholar 

  • Mellefont, L. A., & Ross, T. (2007). Effect of potassium lactate and potassium lactate-sodium diacetate blend on Listeria monocytogenes growth in modified atmosphere packaged sliced ham. Journal of Food Protection, 70, 2297–2305.

    Article  CAS  PubMed  Google Scholar 

  • Murphy, R. Y., Osaili, T., Duncan, L. K., et al. (2004). Thermal inactivation of Salmonella and Listeria monocytogenes in ground chicken thigh/leg meat and skin. Poultry Science, 83, 1218–1225.

    Article  CAS  PubMed  Google Scholar 

  • OzFoodNet Working Group. (2009). Monitoring the incidence and causes of diseases potentially transmitted by food in Australia: Annual Report of the OzFoodNet network, 2009.

    Google Scholar 

  • Pal, A., Labuza, T. P., & Diez-Gonzalez, F. (2008). Evaluating the growth of Listeria monocytogenes in refrigerated ready-to-eat frankfurters: Influence of strain, temperature, lactate and diacetate, and background microflora. Journal of Food Protection, 71, 1806–1816.

    Article  PubMed  Google Scholar 

  • Patterson, M. F., Mackle, A., & Linton, M. (2011). Effect of high pressure, in combination with antilisterial agents, on the growth of Listeria monocytogenes during extended storage of cooked chicken. Food Microbiology, 28, 1505–1508.

    Article  CAS  PubMed  Google Scholar 

  • Pouillot, R., Gallagher, D., Tang, J., et al. (2015). Listeria monocytogenes in retail delicatessens: An interagency risk assessment-model and baseline results. Journal of Food Protection, 78, 134–145.

    Article  PubMed  Google Scholar 

  • Pouillot, R., Goulet, V., Delignette-Muller, M. L., et al. (2009). Quantitative risk assessment of Listeria monocytogenes in French cold-smoked salmon: II. Risk characterization. Risk Analysis, 29, 806–819.

    Article  PubMed  Google Scholar 

  • Pouillot, R., Miconnet, N., Afchain, A. L., et al. (2007). Quantitative risk assessment of Listeria monocytogenes in French cold-smoked salmon: I. Quantitative exposure assessment. Risk Analysis, 27, 683–700.

    Article  PubMed  Google Scholar 

  • Pradhan, A. K., Ivanek, R., Grohn, Y. T., Bukowski, R., & Geornaras, I. (2010). Quantitative risk assessment of listeriosis-associated deaths due to Listeria monocytogenes contamination of deli meats originating from manufacture and retail. Journal of Food Protection, 73(4), 620–630.

    Article  PubMed  Google Scholar 

  • Pradhan, A. K., Ivanek, R., Gröhn, Y. T., et al. (2011). Comparison of public health impact of Listeria monocytogenes product-to-product and environment-to-product contamination of deli meats at retail. Journal of Food Protection, 74, 1860–1868.

    Article  PubMed  Google Scholar 

  • Purac. (2012). Purac Listeria control model. http://www.purac.com/EN/Food/Calculators/Listeria-Control-Model.aspx. Accessed 20 Oct 2013.

  • Rajic, A., Waddel, L. A., Sargeant, J. M., et al. (2007). An overview of microbial food safety programs in beef, pork and poultry from farm to processing in Canada. Journal of Food Protection, 70, 1286–1294.

    Article  PubMed  Google Scholar 

  • Rocourt, J. (1996). Risk factors for listeriosis. Food Control, 7, 195–202.

    Article  Google Scholar 

  • Ross, T., Rasmussen, S., Fazil, A., et al. (2009a). Quantitative risk assessment of Listeria monocytogenes in ready-to-eat meats in Australia. International Journal of Food Microbiology, 131, 128–137.

    Article  PubMed  Google Scholar 

  • Ross, T., Rasmussen, S., & Sumner, J. (2009b). Using a quantitative risk assessment to mitigate risk of Listeria monocytogenes in ready-eat meats in Australia. Food Control, 20, 1058–1062.

    Article  Google Scholar 

  • Ross, T., Rasmussen, S., Fazil, A., et al. (2009c). Quantitative risk assessment of Listeria monocytogenes in ready-to-eat meats in Australia. International Journal of Food Control, 131, 128–137.

    Google Scholar 

  • Ross, T., Rasmussen, S., & Sumner, J. (2009d). Using a quantitative risk assessment to mitigate risk of Listeria monocytogenes in ready-to-eat meats in Australia. Food Control, 20, 1058–1062.

    Article  Google Scholar 

  • Ryser, E. T., & Buchanan, R. L. (2013). Listeria monocytogenes. In M. P. Doyle & Buchanan (Eds.), Food microbiology: Fundamentals and frontiers (4th ed.). Washington, DC: ASM Press.

    Google Scholar 

  • Salamina, G., Dalle Donne, E., Niccolini, A., et al. (1996). A foodborne outbreak of gastroenteritis involving Listeria monocytogenes. Epidemiology and Infection, 117, 429–436.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Sauders, B. D., Overdevest, J., Fortes, E., et al. (2012). Diversity of Listeria species in urban and natural environments. Applied and Environmental Microbiology, 78, 4420–4433.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Sauders, B. D., Durak, M. Z., & Fortes, E. (2006). Molecular characterization of Listeria monocytogenes from natural and urban environments. Journal of Food Protection, 69, 93–105.

    Article  CAS  PubMed  Google Scholar 

  • Silk, B. J., Date, K. A., & Jackson, K. A. (2012). Invasive listeriosis in the foodborne diseases active surveillance network (FoodNet), 2004-2009: Further targeted prevention needed for higher-risk groups. Clinical Infectious Diseases, 54, S396–S404.

    Article  PubMed  Google Scholar 

  • Soni, K. A., Nannapaneni, R., & Hagaens, S. (2010). Reduction of Listeria monocytogens on the surface of fresh channel catfish fillets by bacteriophage Listex P100. Foodborne Pathogens and Disease, 7, 427–434.

    Article  CAS  PubMed  Google Scholar 

  • Stasiewicz, M. J., Wiedmann, M., & Bergholz, T. M. (2011). The transcriptional response of Listeria monocytogenes during adaptation to growth on lactate and diacetate includes synergistic changes that increase fermentative acetoin production. Applied and Environmental Microbiology, 77, 5294–5306.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Stollewerk, K., Jofré, A., Comaposada, J., et al. (2012). The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced dry-cured ham. Meat Science, 90, 472–477.

    Article  CAS  PubMed  Google Scholar 

  • Stopforth, J. D., Visser, D., Zumbrink, R., et al. (2010). Control of Listeria monocytogenes on cooked cured ham by formulation with lactate-diacetate blend and surface treatment with lauric arginate. Journal of Food Protection, 73, 552–555.

    Article  CAS  PubMed  Google Scholar 

  • Sumner, J., Ross, T., Jenson, I., et al. (2005). A risk microbiological profile of the Australian red meat industry: Risk rankings of hazard: Product pairs. International Journal of Food Microbiology, 105(2), 221–232.

    Article  PubMed  Google Scholar 

  • Tompkin, R. B., Christiansen, L. N., Shaparis, A. B., et al. (1992). Control of Listeria monocytogenes in processed meats. Food Australia, 44, 370–376.

    Google Scholar 

  • Tompkin, R. B., Scott, V. N., Bernard, D. T., et al. (1999). Guidelines to prevent post-processing contamination from Listeria monocytogenes. Dairy Food Environmental Sanitation, 19, 551–562.

    Google Scholar 

  • USDA. (1995a). Nationwide raw ground chicken microbiological survey. March1995 – May 1995. Washington, DC: U. S. Department of Agriculture, Food Safety and Inspection Service, Microbiology Division.

    Google Scholar 

  • USDA. (1995b). Nationwide raw ground turkey microbiological survey. January 1995 – March 1995. Washington, D.C: U. S. Department of Agriculture, Food Safety and Inspection Service, Microbiology Division.

    Google Scholar 

  • Van Stelten, A., Simpson, J. M., Chen, Y., et al. (2011). Significant shift in median Guinea Pig infectious dose shown by an outbreak-associated Listeria monocytogenes epidemic clone strain and a strain carrying a premature stop codon mutation in inlA. Applied and Environmental Microbiology, 77, 2479–2487.

    Article  PubMed  PubMed Central  Google Scholar 

  • Wallace, F. M., Call, J. E., Porto, A. C. S., et al. (2003). Recovery rate of Listeria monocytogenes from commercially-prepared frankfurters during extended refrigerated storage. Journal of Food Protection, 66, 584–591.

    Article  PubMed  Google Scholar 

  • Walls, I. (2006). Role of quantitative risk assessment and food safety objectives in managing Listeria monocytogenes on ready-to-eat meats. Meat Science, 74(1), 66–75.

    Article  PubMed  Google Scholar 

  • WHO/FAO. (2004). Risk assessment of Listeria monocytogenes in ready-to-eat foods: technical report. Geneva: World Health Organization.

    Google Scholar 

  • Williams, D., Castleman, J., Lee, C.-C., et al. (2009). Risk of fetal mortality after exposure to Listeria monocytogens based on dose-response data from pregnant Guinea pigs and primates. Risk Analysis, 29, 1495–1505.

    Article  PubMed  Google Scholar 

  • Zaika, L. L., Palumbo, S. A., Smith, J. L., et al. (1990). Destruction of Listeria monocytogenes during frankfurter processing. Journal of Food Protection, 53, 18–21.

    Google Scholar 

  • Zhang, L., Moosekian, S. R., Todd, E. C., & Ryser, E. T. (2012). Growth of Listeria monocytogenes in different retail delicatessen meats during simulated home storage. Journal of Food Protection, 75, 896–905.

    Article  CAS  PubMed  Google Scholar 

  • Zwietering, M H, Stewart, C M, & Whiting, R C (2010). Validation of control measures in a food chain using the FSO concept. Food Control. 21(12) Supplement: 1716–1722.

    Google Scholar 

Download references

Author information

Authors and Affiliations

    Consortia

    International Commission on Microbiological Specifications for Foods (ICMSF)

    Rights and permissions

    Reprints and permissions

    Copyright information

    © 2018 Springer International Publishing AG

    About this chapter

    Check for updates. Verify currency and authenticity via CrossMark

    Cite this chapter

    International Commission on Microbiological Specifications for Foods (ICMSF). (2018). Listeria monocytogenes in Ready-to-Eat Deli-Meats. In: Microorganisms in Foods 7. Springer, Cham. https://doi.org/10.1007/978-3-319-68460-4_16

    Download citation

    Publish with us

    Policies and ethics

    Search

    Navigation