About the book
The world’s fast-growing population, which reached 7.5 billion in April 2017 and is projected to reach about 10 billion by 2050, is putting huge pressure on governments and the food industry to increase food production. This trend may result in more food safety issues that will negatively affect global public health, trade and economic growth. According to the 2015 World Health Organization estimates, foodborne illnesses cause the disease of 600 million people and kill 420,000 people every year worldwide. Three types of hazards can contaminate food at any step from farm to table and cause foodborne illness: biological, chemical and physical hazards. Biological hazards (bacteria, viruses, and parasites) are associated with most foodborne illness outbreaks in both developed and developing countries. According to the WHO estimates, bacterial and viral pathogens are responsible for 82 percent of all foodborne illnesses worldwide. Listeria is a very dangerous foodborne pathogen that can be found in soil, water, and animal digestive tracts. It survives under many food processing conditions such as low water activity, high pH and salt concentration, it can also multiply at refrigeration temperatures. It is mostly associated with ready-to-eat food such as smoked fish, prepared salads and
Listeria monocytogenes causes one of the most serious and life-threatening diseases (listeriosis), usually caused by eating food contaminated with Listeria monocytogenes. An estimate of 1,600 people get sick (especially at risk-groups including pregnant women, newborns, old people (65 years old and above), people with weakened immune systems, etc.) and about 260 die (Listeria is the third leading cause of death from foodborne illness in the U.S.) each year, in the U.S. from Listeriosis.
The main goal of the book is to provide accurate and updated information on Listeria monocytogenes so governments (decision-makers), food industry, consumers, and other stakeholders can implement appropriate preventative measures to control Listeria monocytogenes. This book will cover several topics including the prevalence of Listeria monocytogenes in developed countries, the prevalence of Listeria monocytogenes in developing countries, the prevalence of Listeria monocytogenes in ready-to-eat food, detection of Listeria monocytogenes in Food, control of Listeria monocytogenes in food-processing facilities, etc.