臺灣博碩士論文加值系統

本研究旨在分析高蛋白和低水活性食品 (LWAF) 產線中不同區域的病原菌分布情況。研究對象為臺灣北部和中部的7間食品工廠，進行了853個樣本的環境採樣，涵蓋19條生產線。採樣分區為 Zone1 (食品接觸面)、Zone2 (與食品接觸面相鄰的非食品接觸面)、Zone3 (加工區域內的非食品接觸面) 和Zone4 (加工產品暴露區域之外的非食品接觸場所)，以分析不同產品特性下病原菌 (Listeria spp. 和Salmonella) 與衛生指標菌 (生菌數和腸桿菌科) 分布趨勢與污染來源。
高蛋白產線的 Zone1 和 Zone3 的 Listeria spp. 陽性率較高，分別為 31.6% 和 31.7%，顯示產品原料、操作人員衛生管理不足，以及人物流動線與排水溝可能是主要污染來源。相比之下，Zone2 和 Zone4 的陽性率較低，分別為 11.3%和 13.3%，但仍存在清潔消毒不足的問題。LWAF產線的病原菌陽性率普遍較低，Zone1 未檢出病原菌，Zone2 和 Zone3 的 Salmonella 陽性率分別為 2.0% 和 3.8%，顯示清潔消毒效果較好，但非食品接觸表面的清潔仍需加強，尤其是機台零件、邊框、地面與移動載具等處，Zone3 的 Listeria spp. 陽性比例最高，可能從 Zone3 擴散到 Zone1，也可能是原料本身帶有病原菌。
本研究顯示，儘管工廠依產品特性劃分為高蛋白和 LWAF，但各食品工廠的清潔消毒方法、內部管制措施、生產區域動線規劃和設備設施都存在差異。要有效預防食品工廠中毒事件，關鍵在於深入了解產品特性，制定並執行適當的環境監控計劃 (EMP)，並定期監測。這是降低食品工廠發生產品回收事件和報廢銷毀成本的最有效策略。

This study aims to analyze the distribution of pathogens across different zones within high-protein and low-water activity food (LWAF) production lines. The research involved environmental sampling of 853 samples from 19 production lines across seven northern and central Taiwan food factories. The sampling zones included Zone1 (food contact surfaces), Zone2 (non-food contact surfaces adjacent to food contact areas), Zone3 (non-food contact surfaces within the processing area), and Zone4 (areas outside of exposed product zones). The study analyzed the distribution trends and contamination sources of pathogens (Listeria spp. and Salmonella) and hygiene indicator bacteria (total aerobic plate count and Enterobacteriaceae) to different product characteristics.
The high-protein production lines exhibited higher Listeria spp. Positive rates in Zone1 and Zone3, with 31.6% and 31.7%, respectively. These findings suggest that raw material contamination, inadequate personnel hygiene management, and issues related to traffic flow and drainage are likely the primary sources of contamination. In contrast, Zone2 and 4 demonstrated lower positivity rates, at 11.3% and 13.3%, respectively, though issues with inadequate cleaning and sanitation persist. Pathogen positivity rates were generally lower for the LWAF production lines. Zone1 showed no pathogen detection, while Salmonella positivity rates in Zone2 and 3 were 2.0% and 3.8%, respectively. This indicates better cleaning and sanitation practices, though there is still a need for improved cleaning of non-food contact surfaces, particularly around machinery parts, edges, floors, and mobile equipment. Zone3 showed the highest positivity rate for Listeria spp., suggesting potential contamination spread from Zone3 to Zone1 or that raw materials may carry pathogens.
This study highlights that, despite categorizing factories based on product characteristics into high-protein and LWAF groups, variations in cleaning and sanitation practices, internal control measures, production area layout, and equipment configurations exist across different food factories. To effectively prevent foodborne illness outbreaks in food factories, it is crucial to thoroughly understand product characteristics, develop and implement appropriate Environmental Monitoring Programs (EMP), and conduct regular monitoring. This approach is the most effective strategy for reducing the occurrence of product recalls and minimizing costs associated with product disposal and destruction.

摘要 I
Abstract II
壹、前言 1
貳、文獻整理 2
一、 食品安全與 EMP 2
(一) 食品安全法規與 EMP 2
(二) 食品安全管理系統與 EMP 2
(三) 交叉汙染 3
(四) 清潔消毒 3
二、 EMP 4
(一) EMP簡介 4
(二) 採樣點分區與採樣時機 5
(三) 採樣目標微生物與頻率的決定 5
(四) 陽性點診斷 7
(五) EMP陽性反應與矯正措施 8
三、 產品特性與風險 8
(一) 高蛋白產品 8
(二) LWAF 9
四、 環境病原菌 10
(一) 單核增生李斯特菌與李斯特菌屬 10
(二) 沙門氏菌 11
五、 衛生指標菌 12
(一) 生菌數 12
(二) 腸桿菌科 13
參、研究目的 15
肆、研究架構 16
伍、材料與方法 17
一、 研究對象及樣本收集 17
二、 實驗藥品 20
三、 實驗設備 20
四、 採樣方法及微生物測試 21
五、 分析方法 23
陸、 結果與討論 24
一、 高蛋白與 LWAF 陽性病原菌區域分析 24
(一) 高蛋白產線分析 24
(二) LWAF 產線分析 24
二、 Zone1-Zone4 分析不同產品特性產線與環境病原菌相關性 25
(一) Zone1 25
(二) Zone2 25
(三) Zone3 26
(四) Zone4 26
三、 五間食品工廠陽性點分類之數量與比例 26
四、 四間食品工廠 Zone1 衛生指標菌結果分析 27
(一) 高蛋白A 27
(二) 高蛋白B 28
(三) LWAF D 28
(四) LWAF F 29
五、 七間食品工廠各區採樣比例對結果之影響分析 29
(一) 高蛋白A 29
(二) 高蛋白B 29
(三) 高蛋白C 29
(四) LWAF D 30
(五) LWAF E 30
(六) LWAF F 30
(七) LWAF G 30
六、 高蛋白與 LWAF 產線各區 Listeria spp.與 Salmonella 陽性點 31
(一) 李斯特菌屬 31
(二) 沙門氏菌 31
七、 七間食品工廠監測分析 32
(一)高蛋白A 32
(二)高蛋白B 34
(三)高蛋白C 36
(四)LWAF D 38
(五)LWAF E與 LWAF G 40
(六)LWAF F 40
柒、結論 42
捌、參考文獻 43

衛生福利部食品藥物管理署 (2022)。111年食品中毒發生與防治年報。
衛生福利部食品藥物管理署 (2023)。李斯特菌 (Listeria monocytogenes)。
3M, &Roberts, L., Lang, G., Yordem, B., Wiedmann, M., Belias, A., Sullivan, G., David, J., Stevens, K., J.-F. David, Lingle, C., Blyth, C., Grace, T., Davenport, K., Lopez Velasco, G., Butts, J., Jespersen, L., Fontanot, M., Egan, S., & Yordem, B. (2019). Environmental Monitoring Handbook for the Food and Beverage Industries (1st ed.). 3M Food Safety.
Aalto-Araneda, M., Lunden, J., Markkula, A., Hakola, S., & Korkeala, H. (2019). Processing plant and machinery sanitation and hygiene practices associate with Listeria monocytogenes occurrence in ready-to-eat fish products. Food microbiology, 82, 455-464.
Agüeria, D. A., Libonatti, C., & Civit, D. (2021). Cleaning and disinfection programmes in food establishments: a literature review on verification procedures. Journal of applied microbiology, 131(1), 23-35.
Almond Board of California. (2014). Pathogen Environmental Monitoring Program Guidance Document.
Arthur, T. M., Bosilevac, J. M., Nou, X., Shackelford, S. D., Wheeler, T. L., Kent, M. P., ... & Koohmaraie, M. (2004). Escherichia coli O157 prevalence and enumeration of aerobic bacteria, Enterobacteriaceae, and Escherichia coli O157 at various steps in commercial beef processing plants. Journal of food protection, 67(4), 658-665.
Belias, A., Sullivan, G., Wiedmann, M., & Ivanek, R. (2022). Factors that contribute to persistent Listeria in food processing facilities and relevant interventions: A rapid review. Food Control, 133, 108579.
Berrang, M. E., Meinersmann, R. J., Frank, J. F., & Ladely, S. R. (2010). Colonization of a newly constructed commercial chicken further processing plant with Listeria monocytogenes. Journal of food protection, 73(2), 286-291.
Beuchat, L. R., Komitopoulou, E., Beckers, H., Betts, R. P., Bourdichon, F., Fanning, S., ... Ter Kuile, B. H. (2013). Low-water activity foods: Increased concern as vehicles of foodborne pathogens. Journal of Food Protection, 76(1), 150-172.
Bourdichon, F., Betts, R., Dufour, C., Fanning, S., Farber, J., McClure, P., ... & Winkler, A. (2021). Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms?. International journal of food microbiology, 356, 109351.
Buchanan, R. L., & Oni, R. (2012). Use of Microbiological Indicators for Assessing Hygiene Controls for the Manufacture of Powdered Infant Formula. Journal of Food Protection, 75(5), 989-997.
Buchanan, R. L., Gorris, L. G., Hayman, M. M., Jackson, T. C., & Whiting, R. C. (2017). A review of Listeria monocytogenes: An update on outbreaks, virulence, dose-response, ecology, and risk assessments. Food control, 75, 1-13.
Burnett, S. L., Gehm, E. R., Weissinger, W. R., & Beuchat, L. R. (2000). Survival of Salmonella in peanut butter and peanut butter spread. Journal of applied microbiology, 89(3), 472-477.
Camargo, A. C., Todorov, S. D., Chihib, N. E., Drider, D., & Nero, L. A. (2018). Lactic acid bacteria (LAB) and their bacteriocins as alternative biotechnological tools to control Listeria monocytogenes biofilms in food processing facilities. Molecular biotechnology, 60, 712-726.
Carpentier, B., & Cerf, O. (2011). Persistence of Listeria monocytogenes in food industry equipment and premises. International journal of food microbiology, 145(1), 1-8.
Centers for Disease Control and Prevention (CDC) (2019a). "Outbreak of Salmonella infections linked to Karawan brand tahini". Atlanta, Georgia: US Department of Health and Human Services, CDC.
Centers for Disease Control and Prevention (CDC) (2019b). "Outbreak of Salmonella infections linked to tahini from Achdut Ltd". Atlanta, Georgia: US Department of Health and Human Services, CDC.
Centers for Disease Control and Prevention (CDC) (2019c). "Outbreak of E. coli infections linked to flour". Atlanta, Georgia: US Department of Health and Human Services, CDC.
Centers for Disease Control and Prevention (CDC). (2012). "Multistate Outbreak of Listeriosis Linked to Whole Cantaloupes from Jensen Farms, Colorado ". Atlanta, Georgia: US Department of Health and Human Services, CDC.
Centers for Disease Control and Prevention (CDC). (2016). "Multistate outbreak of listeriosis linked to packaged salads produced at Springfield. Ohio Dole Processing Facility. (final update) ". Atlanta, Georgia: US Department of Health and Human Services, CDC.
Centers for Disease Control and Prevention (CDC). (2022). "Listeria outbreak linked to packaged salads produced by fresh express. (final update)" . Atlanta, Georgia: US Department of Health and Human Services, CDC.
Centers for Disease Control and Prevention. (2013). "Multistate outbreak of Salmonella Montevideo and Salmonella Mbandaka infections linked to tahini sesame paste (final update)". Atlanta, Georgia: US Department of Health and Human Services, CDC.
Centers for Disease Control and Prevention. (CDC) (2014). "Multistate outbreak of Salmonella infections linked to organic sprouted chia powder (final update)". Atlanta, Georgia: US Department of Health and Human Services, CDC.
Centers for Disease Control and Prevention. (CDC) (2016a). "Multistate outbreak of Salmonella Montevideo and Salmonella Senftenberg infections linked to wonderful pistachios (final update)". Atlanta, Georgia: US Department of Health and Human Services, CDC.
Centers for Disease Control and Prevention. (CDC) (2016b). "Multistate outbreak of Shiga toxin-producing Escherichia coli infections linked to flour (final update) ". Atlanta, Georgia: US Department of Health and Human Services, CDC.
Centers for Disease Control and Prevention. (CDC) (2018a). "Multistate outbreak of Salmonella Mbandaka infections linked to Kellogg’s Honey Smacks cereal (final update) ". Atlanta, Georgia: US Department of Health and Human Services, CDC.
Centers for Disease Control and Prevention. (CDC) (2018b). "Multistate outbreak of Salmonella Typhimurium infections linked to dried coconut (final update) ". Atlanta, Georgia: US Department of Health and Human Services, CDC.
Channaiah, L. (2013). Environmental monitoring program: an early warning system for microbiological hazards. Quality Assurance & Food Safety.
Chen, B.-Y., Pyla, R., Kim, T.-J., Silva, J. L., & Jung, Y.-S. (2010). Prevalence and contamination patterns of Listeria monocytogenes in catfish processing environment and fresh fillets. Food Microbiology, 27(5), 645-652.
Chen, M., Cheng, J., Wu, Q., Zhang, J., Chen, Y., Zeng, H., ... & Ding, Y. (2018). Prevalence, potential virulence, and genetic diversity of Listeria monocytogenes isolates from edible mushrooms in Chinese markets. Frontiers in Microbiology, 9, 1711.
Codex Alimentarius, 2015. Code of hygiene practice for low-moisture foods. CXC 75–2015. Adopted in 2015. Revised in 2016. Amended in 2018.
Codex Alimentarius. (2020). General principles of food hygiene. CXC 1-1969. Adopted in 1969. Amended in 1999. Revised in 1997, 2003, 2020. Editorial corrections in 2011.
Costerton, J. W., & Stewart, P. S. (2001). Battling biofilms. Scientific American, 285(1), 74-81.
Davin-Regli, A., & Pagès, J. M. (2015). Enterobacter aerogenes and Enterobacter cloacae; versatile bacterial pathogens confronting antibiotic treatment. Frontiers in microbiology, 6, 392.
Dega, C. A., Goepfert, J. M., & Amundson, C. H. (1972). Heat resistance of Salmonellae in concentrated milk. Applied microbiology, 23(2), 415-420.
EC. (2004). Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Official Journal of the European Union, L 139, 1-54.
Ehuwa, O., Jaiswal, A. K., & Jaiswal, S. (2021). Salmonella, Food Safety and Food Handling Practices. Foods, 10(5), 907.
Eisel, W. G., Linton, R. H., & Muriana, P. M. (1997). A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant. Food microbiology, 14(3), 273-282.
Embarek, P. K. B. (1994). Presence, detection and growth of Listeria monocytogenes in seafoods: a review. International Journal of Food Microbiology, 23(1), 17-34.
Europe, I. L. S. I. (2011). Persistence and survival of pathogens in dry foods and dry food processing environments. International Life Sciences Institute. Brussels, Belgium.
European Commission. (2005). Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union, 338, 1-26.
European Food Safety Authority (EFSA) (2018).Listeria monocytogenes: Update on foodborne outbreak. Parma, Italy: European Food Safety Authority.
Evans, E. W., & Redmond, E. C. (2019). Video observation of hand-hygiene compliance in a manufacturer of ready-to-eat pie and pastry products. International Journal of Environmental Health Research, 29(6), 593-606.
Facinelli, B., Varaldo, P. E., Toni, M., Casolari, C., & Fabio, U. (1989). Ignorance about listeria. BMJ: British Medical Journal, 299(6701), 738.
FAO. Food Handlers: Manual • Instructor. (2017). accessed：10 July 2024
FDA. (2016). Sabra Dipping Company issues voluntary recall of certain hummus products because of possible health risks. Accessed: August 7,2024.
FDA. (2017). Control of Listeria monocytogenes in ready-to-eat foods: Guidance for industry (Draft guidance). U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition.
FDA. (2018). Background on the FDA Food Safety Modernization Act (FSMA). Accessed: July 9,2024
FDA. (2022) HACCP Principles & Application Guidelines. Accessed: February 14,2024
FDA (2022). Fish and fishery products hazards and controls guidance (June 2022 ed.). U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition.
FDA. (2023). FSMA Final Rule for Preventive Controls for Animal Food. Accessed: July 9,2024
Ferreira, V., Wiedmann, M., Teixeira, P., & Stasiewicz, M. J. (2014). Listeria monocytogenes Persistence in Food-Associated Environments: Epidemiology, Strain Characteristics, and Implications for Public Health. Journal of Food Protection, 77(1), 150-170.
Food and Agriculture Organization of the United Nations (FAO) & World Health Organization (WHO). (2004). Risk assessment of Listeria monocytogenes in ready-to-eat foods: Interpretative summary. Microbiological Risk Assessment Series, No. 4.
Fox, E., Hunt, K., O'Brien, M., & Jordan, K. (2011). Listeria monocytogenes in Irish Farmhouse cheese processing environments. International journal of food microbiology, 145, S39-S45.
Food Safety and Inspection Service (FSIS). (2014). Compliance guideline: Controlling Listeria monocytogenes in post-lethality exposed ready-to-eat meat and poultry products.
Galié, S., García-Gutiérrez, C., Miguélez, E. M., Villar, C. J., & Lombó, F. (2018). Biofilms in the food industry: health aspects and control methods. Frontiers in microbiology, 9, 898.
Gil, M. I., Truchado, P., Tudela, J. A., & Allende, A. (2024). Environmental monitoring of three fresh-cut processing facilities reveals harborage sites for Listeria monocytogenes. Food Control, 155, 110093.
Gould, L. H., Mungai, E. A., Johnson, S. D., Richardson, L. C., Williams, I. T., Griffin, P. M., ... & Hall, A. J. (2013). Surveillance for foodborne disease outbreaks—United States, 2009–2010. Morbidity and Mortality Weekly Report, 62(3), 41.
Grocery Manufacturers Association. (2014). Listeria monocytogenes Guidance on Environmental Monitoring and Corrective Actions in At-risk Foods. Washington, DC
Halkman, H. B. D., & Halkman, A. K. (2014). Indicator Organisms. In C. A. Batt & M. L. Tortorello (Eds.), Encyclopedia of Food Microbiology (Second Edition) (pp. 358-363). Oxford: Academic Press.
Hiramatsu, R., Matsumoto, M., Sakae, K., & Miyazaki, Y. (2005). Ability of Shiga toxin-producing Escherichia coli and Salmonella spp.. to survive in a desiccation model system and in dry foods. Applied and environmental microbiology, 71(11), 6657-6663.
ISO. (2018). ISO 18593:2018 - Microbiology of the food chain — Horizontal methods for surface sampling.
Jones, S. L., Ricke, S. C., Keith Roper, D., & Gibson, K. E. (2020). Swabbing the surface: critical factors in environmental monitoring and a path towards standardization and improvement. Critical Reviews in Food Science and Nutrition, 60(2), 225-243.
Kakurinov, V. (2014). Food safety assurance systems: Cleaning and disinfection. In Y. Motarjemi (Ed.), Encyclopedia of food safety (pp. 211-225). Waltham, MA: Academic Press.
Keerthirathne, T. P., Ross, K., Fallowfield, H., & Whiley, H. (2016). A review of temperature, pH, and other factors that influence the survival of Salmonella in mayonnaise and other raw egg products. Pathogens, 5(4), 63.
Kocot, A. M., & Olszewska, M. A. (2017). Biofilm formation and microscopic analysis of biofilms formed by Listeria monocytogenes in a food processing context. LWT-Food Science and Technology, 84, 47-57.
Kozak, G. K., MacDonald, D., Landry, L., & Farber, J. M. (2013). Foodborne outbreaks in Canada linked to produce: 2001 through 2009. Journal of food protection, 76(1), 173-183.
Kusumaningrum, H. D., Riboldi, G., Hazeleger, W. C., & Beumer, R. R. (2003). Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods. International journal of food microbiology, 85(3), 227-236.
Lappi, V. R., Thimothe, J., Nightingale, K. K., Gall, K., Scott, V. N., & Wiedmann, M. (2004). Longitudinal studies on Listeria in smoked fish plants: impact of intervention strategies on contamination patterns. Journal of Food Protection, 67(11), 2500-2514.
Lawrence, L. M., & Gilmour, A. (1995). Characterization of Listeria monocytogenes isolated from poultry products and from the poultry-processing environment by random amplification of polymorphic DNA and multilocus enzyme electrophoresis. Applied and Environmental Microbiology, 61(6), 2139-2144.
Lennon, D., Lewis, B., Mantell, C., Becroft, D., Dove, B., Farmer, K., & Mickleson, K. (1984). Epidemic perinatal listeriosis. The Pediatric Infectious Disease Journal, 3(1), 30-34.
Lewis, D. A., Paramathasan, R., White, D. G., Neil, L. S., Tanner, A. C., Hill, S. D., ... & Threlfall, E. J. (1996). Marshmallows cause an outbreak of infection with Salmonella enteritidis phage type 4. Communicable disease report. CDR review, 6(13), R183-6.
Li, X., Wang, H., Abdelrahman, H., Kelly, A., Roy, L., & Wang, L. (2024). Profiling and source tracking of the microbial populations and resistome present in fish products. International Journal of Food Microbiology, 413, 110591.
Liu, L., Qin, L., Hao, S., Lan, R., Xu, B., Guo, Y., ... & Zhao, C. (2020). Lineage, antimicrobial resistance and virulence of Citrobacter spp. Pathogens, 9(3), 195.
López, V., Ortiz, S., Corujo, A., López, P., Poza, D., Navas, J., ... & Martínez-Suárez, J. V. (2008). Different contamination patterns of lineage I and II strains of Listeria monocytogenes in a Spanish broiler abattoir. Poultry science, 87(9), 1874-1882.
Martín Guerra, J. M., Martín Asenjo, M., & Dueñas Gutiérrez, C. J. (2018). Pyonephrosis by Lelliottia amnigena. Medicina clinica, 151(10), 419-420.
Mędrala, D., Dąbrowski, W., Czekajło-Kołodziej, U., Daczkowska-Kozon, E., Koronkiewicz, A., Augustynowicz, E., & Manzano, M. (2003). Persistence of Listeria monocytogenes strains isolated from products in a Polish fish-processing plant over a 1-year period. Food Microbiology, 20(6), 715-724.
Miettinen, M. K., Björkroth, K. J., & Korkeala, H. J. (1999). Characterization of Listeria monocytogenes from an ice cream plant by serotyping and pulsed-field gel electrophoresis. International journal of food microbiology, 46(3), 187-192.
Moats, W. A., Dabbah, R., & Edwards, V. M. (1971). Survival of Salmonella anatum heated in various media. Applied microbiology, 21(3), 476-481.
Moazzami, M., Bergenkvist, E., Boqvist, S., Frosth, S., Langsrud, S., Møretrø, T., ... & Hansson, I. (2023). Assessment of ATP-Bioluminescence and Dipslide Sampling to Determine the Efficacy of Slaughterhouse Cleaning and Disinfection Compared with Total Aerobic and Enterobacterales Counts. Journal of Food Protection, 86(10), 100155.
Møretrø, T., & Langsrud, S. (2017). Residential bacteria on surfaces in the food industry and their implications for food safety and quality. Comprehensive Reviews in Food Science and Food Safety, 16(5), 1022-1041.
Møretrø, T., Moen, B., Heir, E., Hansen, A. Å., & Langsrud, S. (2016). Contamination of salmon fillets and processing plants with spoilage bacteria. International Journal of Food Microbiology, 237, 98-108.
Mota, J. D. O., Boué, G., Prévost, H., Maillet, A., Jaffres, E., Maignien, T., ... & Federighi, M. (2021). Environmental monitoring program to support food microbiological safety and quality in food industries: A scoping review of the research and guidelines. Food Control, 130, 108283.
Muhterem-Uyar, M., Dalmasso, M., Bolocan, A. S., Hernandez, M., Kapetanakou, A. E., Kuchta, T., ... & Wagner, M. (2015). Environmental sampling for Listeria monocytogenes control in food processing facilities reveals three contamination scenarios. Food Control, 51, 94-107.
Nascimento, M. S., Reolon, E. M., Santos, A. B., Moreira, V. E., & Silva, N. (2015). Enterobacteriaceae contamination in chocolate processing. Food control, 47, 291-297.
National Fisheries Institute. (2018). Ready-to-eat seafood pathogen control manual (2nd ed.). National Fisheries Institute.
Ninios, T., Lundén, J., Korkeala, H., & Fredriksson-Ahomaa, M. (Eds.). (2014). Meat inspection and control in the slaughterhouse. John Wiley & Sons.
Novoslavskij, A., Terentjeva, M., Eizenberga, I. et al. Major foodborne pathogens in fish and fish products: a review. Ann Microbiol 66, 1–15 (2016)
Pakbin, B., Brück, W. M., & Rossen, J. W. (2021). Virulence factors of enteric pathogenic Escherichia coli: A review. International journal of molecular sciences, 22(18), 9922.
Parsek, M. R., & Singh, P. K. (2003). Bacterial biofilms: an emerging link to disease pathogenesis. Annual Reviews in Microbiology, 57(1), 677-701.
Pérez-Rodríguez, F., Valero, A., Carrasco, E., García, R. M., & Zurera, G. (2008). Understanding and modelling bacterial transfer to foods: a review. Trends in food science & Technology, 19(3), 131-144.
Podolak, R., Enache, E., Stone, W., Black, D. G., & Elliott, P. H. (2010). Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods. Journal of food protection, 73(10), 1919-1936.
Raufu, I. A., Moura, A., Vales, G., Ahmed, O. A., Aremu, A., Thouvenot, P., ... & Lecuit, M. (2022). Listeria ilorinensis sp. nov., isolated from cow milk cheese in Nigeria. International journal of systematic and evolutionary microbiology, 72(6), 005437.
Ray, B., Jezeski, J. J., & Busta, F. F. (1971). Isolation of Salmonellae from naturally contaminated dried milk products: Ii. Influence of storage time on the isolation of Salmonellae. Journal of Food Protection, 34(9), 423-427.
Ray, B., Jezeski, J. J., & Busta, F. F. (1972). Isolation of Salmonellae from naturally contaminated dried milk products: Iii. Influence of pre-enrichment conditions. Journal of Food Protection, 35(10), 607-614.
Reij, M. W., Den Aantrekker, E. D., & ILSI Europe Risk Analysis in Microbiology Task Force. (2004). Recontamination as a source of pathogens in processed foods. International journal of food microbiology, 91(1), 1-11.
Rørvik, L. M., Caugant, D. A., & Yndestad, M. (1995). Contamination pattern of Listeria monocytogenes and other Listeria spp. in a salmon slaughterhouse and smoked salmon processing plant. International journal of food microbiology, 25(1), 19-27.
Sagoo, S. K., Little, C. L., Griffith, C. J., & Mitchell, R. T. (2003). Study of cleaning standards and practices in food premises in the United Kingdom. Communicable Disease and Public Health, 6(1), 6-17.
Shachar, D., & Yaron, S. (2006). Heat tolerance of Salmonella enterica serovars Agona, Enteritidis, and Typhimurium in peanut butter. Journal of food Protection, 69(11), 2687-2691.
Sheng, L., & Wang, L. (2021). The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies. Comprehensive Reviews in Food Science and Food Safety, 20(1), 738-786.
Simões, M., Simões, L. C., & Vieira, M. J. (2010). A review of current and emergent biofilm control strategies. LWT-Food Science and Technology, 43(4), 573-583.
Statutory Instrument (2002). The Meat (Hazard Analysis and Critical Control Point) Regulations 2002. UK Statutory Instrument 2002. No 889.
Strydom, A., Vorster, R., Gouws, P. A., & Witthuhn, R. C. (2016). Successful management of Listeria spp. in an avocado processing facility. Food Control, 62, 208-215.
Sun, T., Liu, Y., Qin, X., Aspridou, Z., Zheng, J., Wang, X., ... & Dong, Q. (2021). The prevalence and epidemiology of Salmonella in retail raw poultry meat in China: A systematic review and meta-analysis. Foods, 10(11), 2757.
Swaminathan, B., & Gerner-Smidt, P. (2007). The epidemiology of human listeriosis. Microbes and infection, 9(10), 1236-1243.
Tamminga, S. K., Beumer, R. R., Kampelmacher, E. H., & Van Leusden, F. M. (1976). Survival of Salmonella east bourne and Salmonella typhimurium in chocolate. Epidemiology & Infection, 76(1), 41-47.
United Fresh Produce Association (UFPA). (2013). Guidance on environmental monitoring and control of Listeria for the fresh produce industry. United Fresh Food Safety & Technology Council, Washington, DC.
United Fresh Produce Association (UFPA). (2018). Guidance on environmental monitoring and control of Listeria for the fresh produce industry (Second Edition).
VanCauwenberge, J. E., Bothast, R. J., & Kwolek, W. F. (1981). Thermal inactivation of eight Salmonella serotypes on dry corn flour. Applied and Environmental Microbiology, 42(4), 688-691.
Whiley, H., & Ross, K. (2015). Salmonella and eggs: from production to plate. International journal of environmental research and public health, 12(3), 2543-2556.
World Health Organization (WHO). (1995). Surveillance programme. Sixth report of WHO surveillance program for control of foodborne infections and intoxications in Europe. FAO/WHO Collaborating Centre for Research and Training in food Hygiene and Zoonoses, Berlin.
World Health Organization (WHO). (2022). Listeria monocytogenes in ready-to-eat (RTE) food: attribution, characterization and monitoring: meeting report (No. CC2400EN/1/10.22). Food and Agriculture Organization of the United Nations.
Yin, Z., Yuan, C., Du, Y., Yang, P., Qian, C., Wei, Y., ... & Liu, B. (2019). Comparative genomic analysis of the Hafnia genus reveals an explicit evolutionary relationship between the species alvei and paralvei and provides insights into pathogenicity. BMC genomics, 20, 1-16.