1 Background.- Taxonomy of Listeria spp..- Listeriosis: the illness.- Sources of Listeria species.- 2 Outbreaks: causes and lessons to be learnt.- Coleslaw: Canada.- Vacherin Mont d'Or cheese: Switzerland.- Belgian pâté: UK.- Pork tongue in aspic: France.- Smoked mussels: New Zealand.- Chocolate milk: USA.- 3 Factors affecting the growth and survival of Listeria monocytogenes.- General.- Temperature.- pH, water activity and other factors.- 4 Industry focus: control of Listeria monocytogenes.- Raw-milk mould-ripened soft cheese.- Cold-smoked fish.- Cooked sliced meat and pâté.- Cooked ready meals.- Raw dried and fermented meats.- Processed fresh dairy desserts.- Generic control ofListeria.- 5 Industry action and reaction.- Legislation and Standards.- Guidelines.- Specifications.- Monitoring for Listeria spp. and L. monocytogenes.- 6 Test methods.- Conventional methods.- Alternative methods.- 7 The future.- Glossary of terms.- Appendix: National centres for typing Listeria cultures.- References.
