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This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Betelgeux publica un libro dedicado al control de 'Listeria monocytogenes' en industrias cárnicas

Betelgeux publishes a book dedicated to the control of ' Listeria monocytogenes' in meat industries

10/07/2013

on July 10, 2013

Of growing concern of the meat to control effectively the Listeria monocytogenes, Betelgeux He has edited a book in which the fundamental aspects of the incidence of this pathogen in food, are reviewed as well as for its efficient control mechanisms. The drafting of the book involved five experts from different departments of Betelgeux, offering a specialized vision that addresses the issues of greatest importance to the control of the pathogen as: the identification of conditions that favour the emergence of persistent pollution, the description of the conditions of growth of biofilms and their impact on the decontamination of facilities, the importance of adequate training of staff and the cleaning and disinfection procedures to ensure the hygienic conditions of the surfaces in contact with food.

Given the need to develop strategies to reduce the incidence of Listeria monocytogenes, Betelgeux describes throughout the book four main objectives for increasing the effectiveness in the control of this pathogen:

1. Evaluate the importance and impact of pollution by l. monocytogenes in meat products.

2. Identify the main conditions that favor the presence of l. monocytogenes in plants.

3 Describe the most appropriate control mechanisms to prevent the contamination of food.

4. Define a comprehensive strategy for the prevention and control of pollution in the facilities.

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The book presents both theoretical approach which helps to understand the causes of the contamination in the meat industries, as practical, identifying the specific aspects that provide the meat industries personnel apply solutions to the problems arising from the presence of the pathogen in the facilities. Betelgeux published this book as a tool of support, training and information for the staff of the departments of quality of the meat industries and, in general, for all those involved in food safety.

The book can be purchased by filling out the contact form that you will find at the following link: http://www.betelgeux.es/libro-listeria.

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