By Chris Bell, Alec Kyriakides
The self reliant investigations a few 70 years in the past by way of E. G. D. Murray and associates in Cambridge (UK) and J,H. H. Pirie in Johannesburg (South Mrica) ended in the 1st special descriptions of listeriosis (in either cases in small animals), including the isolation and naming of Lis teria monocytogenes. those descriptions in 1926 and 1927 express the pre cision and care of those experimentalists, for not just did they exhibit a lot ability and a focus to aspect but additionally nice perception in surmising that the intake of infected nutrients used to be linked to the trans venture of listeriosis. within the phrases of Pirie in 1927, 'Infection could be professional duced via subcutaneous inoculation or through feeding and it's suggestion that it's via feeding that the illness is unfold in nature. ' those observations have been principally forgotten and listeriosis was once considered as a slightly vague affliction of animals and infrequently people. even if, the Eighties observed dramatic adjustments and the 'elevation' of Listeria to a subject of outrage not just among microbiologists (particularly nutrients micro biologists) but in addition the final public.
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Extra resources for Listeria: A practical approach to the organism and its control in foods
Inadequate cleaning of the milking equipment and storage tanks at the farm, transportation vehicles used to transport the milk to the dairy and the silos in use at the dairy itself presents a potential hazard to subsequent batches of product. Smaller farmhouse manufacturers have the facility to exert direct control over the quality and hygienic practices from milking to finished product because they usually use milk derived from their own farm. This also reduces any hazards introduced by milk transportation and allows the use of fresher milk that has not undergone extensive storage.
The product was pasteurized at a temperature in excess of 87°C for 18 s and the investigation found no faults associated with pasteurization conditions. The milk was immediately cooled to less than 8°C and, as is common with many pasteurized liquid products, it was passed to a holding tank prior to filling. The holding tank was jacketed and designed to carry refrigerant to maintain the product under chill conditions. However, it appears that it had not been possible to use refrigerant due to the jacket being in a poor state of repair.
Monocytogenes develops. TEMPERATURE Within food production processes, a variety of physico-chemical factors, used either singly or in combination, can be effective in controlling the C. , Listeria © C. Bell and A. 1 1995) 31 Growth rate guide for L. 5 survival and growth of L. monocytogenes both during processing and in the finished food products. L. monocytogenes can survive for several weeks in many frozen food types although survival may be poorer in products with sub-optimal pH for the organism (International Commission on Microbiological Specifications for Foods, 1996a).
Listeria: A practical approach to the organism and its control in foods by Chris Bell, Alec Kyriakides