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_The a-Z of Food Safety

_The a-Z of Food Safety

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Published by nik

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Published by: nik on Feb 08, 2010
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07/02/2015

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This bacterium has been found in most farm animals, poultry and domestic pets,

wild birds, insects, soil, sewage and decaying vegetable matter. The more vulner-

able members of society, e.g. young children, pregnant mothers, the elderly

and the sick are most at risk of contracting the disease known as Listeriosis.

As such, Listeriais resistant to heat, drying and freezing, and is capable of growth

in a refrigerator if the temperature consistently exceeds 5ºC.

Listeriosis has been associated with a range of foods, such as raw and smoked

fish, milk, ice cream, pates, cooked meats, full-fat soft cheeses, such as Camem-

bert and Brie, prepared salads and sandwiches.

Measures to prevent listerial growth include:

thorough reheating of foods to a core temperature of at least 70ºC

ensuring cook-chill products are consumed well within the ‘use by’ date

frequent defrosting of refrigerators

washing of salad foods.

Generally, evidence of Listeriain foods is an indication of poor hygiene practices.

Bacteria

Bacterial food poisoning

Cook-chill

THEA-ZOFFOODSAFETY

258

Dehydration

Fish and shellfish (food hazards)

Food handling (practice)

Ice cream (food hazards)

Milk and dairy products (food hazards)

Refrigerators

Reheating of food

‘Use by’ date

Washing of food and food equipment

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