Food Safety: Persistence of Listeria monocytogenes in Food Production Environments
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 43116
Special Issue Editor
Special Issue Information
Dear Colleagues,
The facultative intracellular pathogen Listeria (L.) monocytogenes is responsible for listeriosis, a rare but severe disease in humans, which is acquired primarily through the consumption of contaminated food, particularly "ready-to-eat food" is of high risk. Persistence describes the repeated detection of highly similar or (virtually) identical L. monocytogenes strains over long time periods (usually six months or more) in the same food production environment (FPE). The persistence of L. monocytogenes in FPEs is a considerable challenge for food safety in many areas of food production, as persistence of L. monocytogenes in food production is widely observed. Recent studies have shown that certain L. monocytogenes strains from specific sequence types or lineages can be particularly abundant in FPEs and that increased disinfectant/sanitizer tolerance is one of the mechanisms contributing to the survival of L. monocytogenes in FPEs. A better understanding of the molecular mechanisms contributing to L. monocytogenes persistence in FPEs is thus urgently needed to increase food safety and to develop better control mechanisms against L. monocytogenes in the long-term.
Dr. Stephan Schmitz-Esser
Guest Editor
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Keywords
- Listeria monocytogenes
- persistence
- food safety
- stress survival
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