Bakterie Listeria monocytogenes. Cz. II. Ograniczanie źródeł zanieczyszczeń żywności

Sip, A.

Artykuł - szczegóły

Tytuł artykułu

Bakterie Listeria monocytogenes. Cz. II. Ograniczanie źródeł zanieczyszczeń żywności

Autorzy

Sip A.

Identyfikatory

Warianty tytułu

Bacteria Listeria monocytogenes. Part II. Limitation of sources of food contamination

Języki publikacji

Abstrakty

W artykule wyjaśniono, dlaczego patogenne bakterie L. monocytogenes powszechnie występują w zakładach przemysłu spożywczego. Omówiono, w jaki sposób można ograniczyć obecność tych bakterii i w konsekwencji zmniejszyć ryzyko ich występowania w żywności. Wyjaśniono ponadto, dlaczego całkowite wyeliminowanie bakterii L. monocytogenes ze środowiska produkcyjnego jest aż tak trudne, a w wielu przypadkach nawet niemożliwe.

This work explains why pathogenic bacteria L. monocytogenes are so commonly present in food industry plants. It discusses how the presence of these bacteria can be limited and, in consequence, how to restrict a risk of food contamination. Furthermore, it elucidates, why complete elimination of L. monocytogenes from the processing environment is so difficult, or in some cases, even impractical.

Słowa kluczowe

Listeria monocytogenes bakterie w żywności zanieczyszczenie żywności zwalczanie bakterii zapobieganie bakteriom

Listeria monocytogenes bacteria in food food contamination elimination of bacteria prevention of bacteria

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2010

Tom

T. 64, nr 10

Strony

50--52

Opis fizyczny

Bibliogr. 73 poz.

Twórcy

autor

Sip A.

Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu

Bibliografia

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Bibliografia

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