Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.

@article{Uyttendaele2009PrevalenceAC,
  title={Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.},
  author={Mieke Uyttendaele and Pieter Busschaert and Antonio Valero and A. H. Geeraerd and An M. Vermeulen and Liesbeth Jacxsens and Kelvin Kim Tha Goh and A De Loy and Jan F M Van Impe and Frank Devlieghere},
  journal={International journal of food microbiology},
  year={2009},
  volume={133 1-2},
  pages={94-104}
}
Processed ready-to-eat (RTE) foods with a prolonged shelf-life under refrigeration are at risk products for listeriosis. This manuscript provides an overview of prevalence data (n=1974) and challenge tests (n=299) related to Listeria monocytogenes for three categories of RTE food i) mayonnaise-based deli-salads (1187 presence/absence tests and 182 challenge tests), ii) cooked meat products (639 presence/absence tests and 92 challenge tests), and iii) smoked fish (90 presence/absence tests and… CONTINUE READING