Persistence of foodborne pathogens and their control in primary and secondary food production chains

This review highlights factors involved in the persistence of foodborne pathogens in selected food chains and covers aspects of the basis for persistence, the consequences of persistence in terms of food safety implications, and the strategies that can be employed to combat persistence. The examples...

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Bibliographic Details
Published in:Food control 2014-10, Vol.44, p.92-109
Main Authors: Larsen, Marianne Halberg, Dalmasso, Marion, Ingmer, Hanne, Langsrud, Solveig, Malakauskas, Mindaugas, Mader, Anneluise, Møretrø, Trond, Smole Možina, Sonja, Rychli, Kathrin, Wagner, Martin, John Wallace, R., Zentek, Jurgen, Jordan, Kieran
Format: Article
Language:English
Subjects:
Biological and medical sciences
Control
Escherichia coli
Food industries
Foodborne pathogen
Fundamental and applied biological sciences. Psychology
General aspects
Hygiene and safety
Life Sciences
Listeria monocytogenes
Microbiology and Parasitology
Persistence
Salmonella
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Summary:This review highlights factors involved in the persistence of foodborne pathogens in selected food chains and covers aspects of the basis for persistence, the consequences of persistence in terms of food safety implications, and the strategies that can be employed to combat persistence. The examples selected are Escherichia coli O157 and Salmonella at primary production of cattle and pigs, respectively, Listeria monocytogenes and Cronobacter spp. at secondary production, while persistence of Campylobacter spp. represents both primary and secondary production. •The review takes a whole food chain approach.•Persistence of major foodborne pathogens is addressed.•Control measures are addressed.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2014.03.039