Over the last 10 to 15 years, increasing evidence suggests that persistence of Listeria
monocytogenes in food processing plants for years or even decades is an important factor in …

Listeria monocytogenes is an important foodborne pathogen, which is associated with high
hospitalization and case-fatality rates. Outbreaks due to food contaminated with this …

Food safety criteria for Listeria monocytogenes in ready‐to‐eat (RTE) foods have been
applied from 2006 onwards (Commission Regulation (EC) 2073/2005). Still, human invasive …

Listeria monocytogenes causes listeriosis, a rare foodborne disease with a mortality rate of
20%–30%. The elderly and immunocompromised are particularly susceptible to listeriosis …

While the food-borne pathogen Listeria monocytogenes can persist in food associated
environments, there are no whole-genome sequence (WGS) based methods to differentiate …

The majority of human listeriosis cases appear to be caused by consumption of ready-to-eat
(RTE) foods contaminated at the time of consumption with high levels of Listeria …

Background As one of the few effective methods to extend the shelf life and ensure safety of
some perishable ready to eat (RTE) foods, low temperature preservation has been …

A quantitative microbial risk assessment (QMRA) model predicting the listeriosis risk related
to the consumption of Ready-To-Eat (RTE) cooked meat products sliced at retail stores in …

Deli meat was ranked as the highest-risk ready-to-eat food vehicle of Listeria
monocytogenes within the 2003 US Food and Drug Administration and US Department of …

Listeria monocytogenes has long been associated with ready-to-eat foods, particularly with
deli products. A retail deli is full of potential niches for L. monocytogenes to establish, and …