URL: http://www.foodrisk.org/hazard/biological/bar/listeria/hazard_id.cfm
Listeria Hazard Identification
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| ID | Author(s) | Title / Description | Publication Date |
|---|---|---|---|
| 6669 | European Food Safety Authority |
The Community Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Antimicrobial Resistance in the European Union in 2004 URL: http://www.efsa.europa.eu/en/scdocs/scdoc/310ar.htm Format:   Report on zoonotic agents and zoonoses in the EU in 2004. Includes data on levels of agents in foods and foodborne outbreaks and on antimicrobial resistance in Salmonella, Campylobacter, and E. coli.  view details
Source: European Food Safety Authority
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20051221Dec 21, 2005 |
| 5795 |
Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food --- 10 Sites, United States, 2004 URL: http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5414a2.htm Format: This article discusses 2004 surveillance data for Campylobacter, E. coli, Listeria, Salmonella, Shigella, Vibrio, Yersinia, Cryptosporidium, Cyclospora, and hemolytic uremic syndrome. Comparisons are made for data from 1996-2004. view details
Source: Morbidity and Mortality Weekly Report, Vol. 54, No. 14, Apr. 15, 2005, p. 352-356./Centers for Disease Control and Prevention
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20050415Apr 15, 2005 | |
| 5568 | Regional Office for Europe, World Health Organization (WHO) |
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe Newsletter No. 81/82, Dec. 2004 URL: http://www.euro.who.int/Document/Fos/News81-82.pdf Format: The lead article in this newsletter is a report about the 5th World Congress Foodborne Infections and Intoxications, held 7-11 June 2004. Other articles include "Human Campylobacteriosis in Scotland," "Foodborne Botulism in the Republic of Georgia," "Foodborne Botulism in the United States, 1990-2000," "Nationwide Survey of Human Listeria monocytogenes Infection, Japan," an obituary for Professor Mohammed Abdussalam, and several articles about Salmonella in poultry, meat, nuts, and fish. view details
Source: Regional Office for Europe, World Health Organization
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20041200Dec 2004 |
| 5224 | Huss, H.H.; Ababouch, L.; Gram, L. |
Assessment and Management of Seafood Safety and Quality URL: http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/006/Y4743E/Y4743E00.HTM Format: Report on risk assessment and management issues associated with seafood. Includes discussion of world seafood production and consumption, food safety systems, hazard identification and characterization, and risk management strategies such as HACCP, FSOs, microbiological criteria, traceability, and more. Appendices include "Assessment of Food Safety Programmes," "Hazard Analysis Worksheet," "HACCP Plan Form," and "Generic HACCP Plan for the Production and Processing of Oysters". view details
Source: Food and Agriculture Organization of the United Nations
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200300002003 |
| 1095 | Sander, K. |
Researchers Work to Arrest Spoilage Organisms' Progress URL: http://www.cheesemarketnews.com/articlearch/2002/01mar02/01mar02_04.html Format: This article describes the work of Dr. Kathryn Boor and Dr. Martin Wiedmann on the tracking and identification of spoilage organisms in dairy products, including research on fingerprinting methods for Pseudomonas spp. and Listeria monocytogenes. view details
Source: Cheese Market News Article Archive, March 1, 2002. hide details |
20020301Mar 1, 2002 |
| 415 | Food and Agricultural Organization of the United Nations/World Health Organization (WHO) |
Report of the Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods URL: http://www.who.int/foodsafety/publications/micro/july2000/en/ Format: This report of the Consultation which was held in Rome, Italy on July 17-21, 2000 includes information about hazard identification, hazard characterization, and exposure assessment of Salmonella in broilers and eggs and Listeria monocytogenes in ready-to-eat foods. view details
Source: Food Safety Department, World Health Organization
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20000830Aug 30, 2000 |
| 419 | Buchanan, R.; Lindqvist, R. |
Hazard Identification and Hazard Characterization of Listeria monocytogenes in Ready-to-Eat Foods URL: http://www.who.int/fsf/Micro/Scientific_documents/mra001.pdf Format: Preliminary report prepared for the Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods, Rome, Italy, July 17-21, 2000. It presents a quantitative analysis of health effects associated with L. monocytogenes in ready-to-eat foods, and examines dose-response relationships. view details
Source: Cluster on Sustainable Development and Healthy Environments, Department of Food Safety, World Health Organization
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20000721Jul 21, 2000 |
| 4324 | Food Safety and Inspection Service (FSIS), U.S. Department of Agriculture (USDA) |
Draft FSIS Microbiological Hazard Identification Guide for Meat and Poultry Components of Products Produced by Very Small Plants URL: http://www.fsis.usda.gov/OA/haccp/haccp-guide.htm#hazardguide Format: Guide on microbiological hazard identification for very small plant operators that was developed in consultation with the Meat and Poultry Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods. It includes descriptions of pathogens of concern, guidance tables on the hazards in various process categories for products, and more. view details
Source: Food Safety and Inspection Service, U.S. Department of Agriculture
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19990826Aug 26, 1999 |
| 1309 | Dey, B.P., Ed. |
Microbiology Laboratory Guidebook URL: http://www.fsis.usda.gov/Science/Microbiological_Lab_Guidebook/index.asp Format: "The Guidebook contains current protocols for analytical tests required by FSIS regulatory activities on meat, poultry and egg products. Specifically, microbiological methods are presented for sample preparation, isolation and identification of the major foodborne pathogenic microorganisms and their toxins, meat tissue species identification, and the detection of extraneous materials and antimicrobial residues. Media and reagent formulations, and Most Probable Number Tables are contained in an appendix". view details
Source: Microbiology Division, Office of Public Health and Science, Food Safety and Inspection Service, U.S. Department of Agriculture
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199800001998 |
| 115 | Center for Food Safety and Applied Nutrition (CFSAN), Food and Drug Administration (FDA) |
[ARCHIVE] Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: The "Bad Bug Book" URL: http://web.archive.org/web/20080609010803/http://vm.cfsan.fda.gov/~mow/intro.html Format: Handbook with information on foodborne pathogenic microorganisms and natural toxins, including information on the associated disease, associated foods, target populations, outbreaks, and more. Appendices include "Infective dose," "Epidemiology summary table," "Factors affecting microbial growth in foods," "Foodborne Disease Outbreaks, United States 1988-1992," and "Additional Foodborne Disease Outbreak Articles and Databases". view details
Source: Center for Food Safety and Applied Nutrition, Food and Drug Administration
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19920100Jan 1992 |
| 976 | Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention (CDC) |
Listeriosis URL: http://www.cdc.gov/ncidod/dbmd/diseaseinfo/listeriosis_g.htm Format: Overview of listeriosis. Includes symptoms, risk, exposure pathways, prevention, treatment, incidence, risk groups, surveillance, and more. view details
Source: Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention
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| 4807 | Institute of Environmental Science and Research Limited |
Microbial Pathogen Data Sheets URL: http://www.nzfsa.govt.nz/science-technology/data-sheets/index.htm Format: Fact sheets on foodborne pathogens. Sections include "The Organism/Toxin," "Growth and Its Control," "The Illness," "Sources," "Outbreaks and Incidents," "Adequate Processing Guidelines," and others. Fact sheets may be available for Bacillus cereus, Campylobacter, Clostridium botulinum, Clostridium perfringens, Cryptosporidium parvum, enteric viruses, E. coli O157:H7, non-O157 STEC, Giardia intestinalis, hepatitis A virus, Listeria monocytogenes, Mycobacterium bovis, Norwalk-like viruses, Salmonella Typhi, non-typhoid Salmonellae, scombroid poisoning, Shigella, Staphylococcus aureus, Toxoplasma gondii, Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, and Yersinia enterocolitica. view details
Source: New Zealand Food Safety Authority
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