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

Marianne Halberg Larsen, Marion Dalmasso, Hanne Ingmer, Solveig Langsrud, Mindaugas Malakauskas, Anneluise Mader, Trond Moretro, Sonja Smole Mozina, Kathrin Rychli, Martin Wagner, R. John Wallace, Jurgen Zentek, Kieran Jordan*

*Corresponding author for this work

Research output: Contribution to journalLiterature review

50 Citations (Scopus)

Abstract

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 coil 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. (C) 2014 Elsevier Ltd. All rights reserved.

Original languageEnglish
Pages (from-to)92-109
Number of pages18
JournalFood control
Volume44
Early online date3 Apr 2014
DOIs
Publication statusPublished - Oct 2014

Keywords

  • foodborne pathogen
  • persistence
  • control
  • Escherichia coil
  • listeria monocytogenes
  • salmonella
  • Escherichia-Coli O157-H7
  • field gel-electrophoresis
  • listeria-monocytogenes strains
  • powdered infant formula
  • campylobacter-jejuni colonization
  • complete genome sequence
  • antimicrobial-resistant campylobacter
  • enterobacter-sakazakii infections
  • competitive-exclusion product
  • enterica serovar typhimurium

Cite this

Larsen, M. H., Dalmasso, M., Ingmer, H., Langsrud, S., Malakauskas, M., Mader, A., ... Jordan, K. (2014). Persistence of foodborne pathogens and their control in primary and secondary food production chains. Food control, 44, 92-109. https://doi.org/10.1016/j.foodcont.2014.03.039

Persistence of foodborne pathogens and their control in primary and secondary food production chains. / Larsen, Marianne Halberg; Dalmasso, Marion; Ingmer, Hanne; Langsrud, Solveig; Malakauskas, Mindaugas; Mader, Anneluise; Moretro, Trond; Mozina, Sonja Smole; Rychli, Kathrin; Wagner, Martin; Wallace, R. John; Zentek, Jurgen; Jordan, Kieran.

In: Food control, Vol. 44, 10.2014, p. 92-109.

Research output: Contribution to journalLiterature review

Larsen, MH, Dalmasso, M, Ingmer, H, Langsrud, S, Malakauskas, M, Mader, A, Moretro, T, Mozina, SS, Rychli, K, Wagner, M, Wallace, RJ, Zentek, J & Jordan, K 2014, 'Persistence of foodborne pathogens and their control in primary and secondary food production chains', Food control, vol. 44, pp. 92-109. https://doi.org/10.1016/j.foodcont.2014.03.039
Larsen, Marianne Halberg ; Dalmasso, Marion ; Ingmer, Hanne ; Langsrud, Solveig ; Malakauskas, Mindaugas ; Mader, Anneluise ; Moretro, Trond ; Mozina, Sonja Smole ; Rychli, Kathrin ; Wagner, Martin ; Wallace, R. John ; Zentek, Jurgen ; Jordan, Kieran. / Persistence of foodborne pathogens and their control in primary and secondary food production chains. In: Food control. 2014 ; Vol. 44. pp. 92-109.
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abstract = "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 coil 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. (C) 2014 Elsevier Ltd. All rights reserved.",
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