Course overview
Participants will gain an awareness of the range of foods affected, the ways in which Listeria monocytogenes differs from many other foodborne bacterial pathogens, the conditions affecting its growth and survival, and the implications this has for the setting of safe food shelf life.
We will cover the utilisation of non-monocytogenes Listeria spp. as an indicator organism, what happens to samples in a microbiological testing laboratory, and interpretation and limitations of test results.
We will discuss how Listeria outbreaks and product recalls have been caused by poor hygiene and food handling, the principles of Listeria control programmes.
