Listeria monocytogenes in Fresh Fruits and Vegetables

dc.contributor.authorThomas, Aliciaen
dc.contributor.committeechairBoyer, Renee R.en
dc.contributor.committeememberWilliams, Robert C.en
dc.contributor.committeememberEifert, Joseph D.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2016-07-17T00:38:03Zen
dc.date.available2016-07-17T00:38:03Zen
dc.date.issued2016-04-28en
dc.description.abstractApproximately 1600 illnesses and 260 deaths in the United States are caused by food contaminated with Listeria monocytogenes (CDC, 2014; Scallan, et al, 2011). Listeria monocytogenes is a Gram-positive bacterium (Vaquez-Boland, Kuhn et al, 2011) that causes the infection listeriosis within the body. L. monocytogenes can be found in ready to eat (RTE) foods. Unlike other foodborne pathogens, one of the organisms unique characteristics is that it is a psychrotroph, meaning it can grow in refrigeration temperatures; therefore, refrigeration is not the most effective way to control the pathogens growth (figure 1) (Frazer, 1998), even when temperatures almost reach freezing.en
dc.description.degreeMALSen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/71797en
dc.language.isoenen
dc.publisherVirginia Techen
dc.rightsCreative Commons CC0 1.0 Universal Public Domain Dedicationen
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/en
dc.subject.cabtListeria Monocytogenes, hygiene, fresh fruits and vegetablesen
dc.titleListeria monocytogenes in Fresh Fruits and Vegetablesen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Safety and Biosecurityen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Agricultural and Life Sciencesen
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