Persistence of foodborne pathogens and their control in primary and secondary food production chains

Marianne Halberg Larsen; Marion Dalmasso; Hanne Ingmer; Solveig Langsrud; Mindaugas Malakauskas; Anneluise Mader; Trond Møretrø; Sonja Smole Mozina; Kathrin Rychli; Martin Wagner; R. John Wallace; Jurgen Zentek; Kieran Jordan

doi:10.1016/j.foodcont.2014.03.039

Persistence of foodborne pathogens and their control in primary and secondary food production chains

Marianne Halberg Larsen, Marion Dalmasso, Hanne Ingmer, Solveig Langsrud, Mindaugas Malakauskas, Anneluise Mader, Trond Møretrø, Sonja Smole Mozina, Kathrin Rychli, Martin Wagner, R. John Wallace, Jurgen Zentek, Kieran Jordan

Food Safety and Zoonoses

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Abstract

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.

Original language	English
Journal	Food Control
Volume	44
Pages (from-to)	92-109
Number of pages	18
ISSN	0956-7135
DOIs	https://doi.org/10.1016/j.foodcont.2014.03.039
Publication status	Published - Oct 2014

Keywords

Faculty of Health and Medical Sciences
Foodborne pathogens
Persistence
Control
Escherichia coli
Listeria monocytogenes
Salmonella

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.foodcont.2014.03.039

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abstract = "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.",

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pages = "92--109",

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TY - JOUR

T1 - Persistence of foodborne pathogens and their control in primary and secondary food production chains

AU - Larsen, Marianne Halberg

AU - Dalmasso, Marion

AU - Ingmer, Hanne

AU - Langsrud, Solveig

AU - Malakauskas, Mindaugas

AU - Mader, Anneluise

AU - Møretrø, Trond

AU - Mozina, Sonja Smole

AU - Rychli, Kathrin

AU - Wagner, Martin

AU - Wallace, R. John

AU - Zentek, Jurgen

AU - Jordan, Kieran

N1 - Der er mange forfattere og jeg har kun indberettet interne forfattere og sidsteforfatter

PY - 2014/10

Y1 - 2014/10

N2 - 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.

AB - 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.

KW - Faculty of Health and Medical Sciences

KW - Foodborne pathogens

KW - Persistence

KW - Control

KW - Escherichia coli

KW - Listeria monocytogenes

KW - Salmonella

U2 - 10.1016/j.foodcont.2014.03.039

DO - 10.1016/j.foodcont.2014.03.039

M3 - Journal article

SN - 0956-7135

VL - 44

SP - 92

EP - 109

JO - Food Control

JF - Food Control

ER -

Persistence of foodborne pathogens and their control in primary and secondary food production chains

Abstract

Keywords

UN SDGs

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