Alec Kyriakides

Sainsbury's · Technical

The safety of food in retail stores is dependent on the consistent application of controls for a relatively small number of key microbiological, chemical and physical hazards. A wide range of retail businesses and formats exist within Europe, but the principles underpinning food hygiene and safety are common throughout each member state and are app...

Based on their extensive experience working within the food industry and supported by published reports and research work, the authors describe in sections titled with self-explanatory headings the key characteristics of Salmonella spp. that help to explain why it is an important foodborne pathogen and approaches to the monitoring and control of th...

Based on their extensive experience working within the food industry and supported by published reports and research work, the authors describe in sections titled with self-explanatory headings the key characteristics of pathogenic Escherichia coli, particularly Vero cytotoxigenic E. coli, that help to explain why they are important foodborne patho...

Based on their extensive experience working within the food industry and supported by published reports and research work, the authors describe in sections titled with self-explanatory headings the key characteristics of Listeria monocytogenes that help to explain why it is an important foodborne pathogen and approaches to the monitoring and contro...

Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in ma...

Methods for the detection and identification of L. monocytogenes were first developed for use in clinical laboratories (McBride and Girard, 1960; Wood, 1969). Since the mid-1980s, when L. monocytogenes became recognized as a significant foodborne human pathogen, a considerable amount of method development has occurred around the world to determine...

Over the past decade in particular, commercial considerations have driven food product development to become increasingly innovative. The ready availability of food raw materials from anywhere in the world leading to the use of more ‘exotic’ ingredients and the closure of the ‘season gap’, which has made normally seasonal foods available all year r...

A large number of listeriosis outbreaks linked to the consumption of food products has occurred in the last two decades. Table 2.1 summarizes Information concerning a few of these outbreaks, indicating both the worldwide nature of outbreaks and the wide range of foods involved. These have been summarized by McLauchlin (1996).

Listeria spp., including L. monocytogenes, are present and will continue to be found in a wide variety of raw food materials. The natural exposure of vegetables, fruits, grains, food animals, fish and poiutry to the environmental sources of the organism makes it impossible for such foods to be produced free from L. monocytogenes at source. In order...

Listeria monocytogenes is an organism that until comparatively recently was not regarded as a significant foodborne pathogen and consequently had not received much attention from the food industry. Levels of listeriosis in the human population have always been hugely overshadowed by other foodborne illnesses, such as salmonellosis or campylobacteri...

Listeria monocytogenes as a species is subdivided into serotypes and genetic techniques are used to further differentiate strains of the organism. There has been a great deal of debate concerning the specific pathogenicity of individual strains of L. monocytogenes and their relevance to public health. In 1995, in a case concerning fitness for human...

Accumulated evidence to date clearly demonstrates the need for the food industry to employ measures to minimize the potential for L. monocytogenes to be present in foods at the point of consumption in numbers considered hazardous to health. Many products can potentially present a risk of causing outbreaks of listeriosis but in most outbreaks a fail...

Impediometric or electrical impedance methods are alternative methods for detecting microorganisms. The presence of microorganisms is determined indirectly by changes in the electrical resistance of a culture medium that occur as a result of metabolism and/or growth. The technique is not new but the revolution in micro-electronics since the 1970s h...

Traducción de: Clostridium botulinum. A practical Approach to the Organism and Its Control in Foods El microorganismo Clostridium botulinum es el nombre que se le da a un grupo de bacterias que se encuentran por lo general en la tierra, tienen forma de varillas se desarrollan mejor en condiciones de poco oxígeno y son responsables del botulismo, en...

Traducción de: E. Coli. A practical Approach to the Organism and Its Control in Foods El microorganismo Escherichia coli fue propuesto como patógeno humano hace un siglo, pero actualmente es de mucha importancia por ser el productor de citotoxina Vero (VTEC) como un patógeno transmitido por alimentos a lo largo de los últimos veinte años. Sustancia...