Journal
FOOD CONTROL
Volume 44, Issue -, Pages 92-109Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2014.03.039
Keywords
Foodborne pathogen; Persistence; Control; Escherichia coli; Listeria monocytogenes; Salmonella
Categories
Funding
- Danish Research Council for Strategic Research [2101-08-0030]
- Foundation for Research Levy on Agricultural Products in Norway [224921/F40]
- [266061]
- [265877]
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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. (C) 2014 Elsevier Ltd. All rights reserved.
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