Review--Persistence of Listeria monocytogenes in food industry equipment and premises.

By B. Carpentier, O. Cerf. Journal of food microbiology, 2011

796 citations recorded by the source corpus.

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Citations in the corpus

Persistence of foodborne pathogens and their control in primary and secondary food production chains (2014, background): “Bacteria resistant to several disinfectants have been isolated (Bore & Langsrud, 2005), but inmost cases, failure in disinfection is not due to resistance (Carpentier & Cerf, 2011; Meyer, 2006).”
Antimicrobial activity of rhamnolipids against Listeria monocytogenes and their synergistic interaction with nisin (2013, background): “The increased number of listeriosis cases in the last years can be related to changes in food habits of the consumer, such as increased consumption of ready-to-eat food, and the rise in elderly age classes (CDC, 2010; Carpentier & Cerf, 2011).”
Listeria monocytogenes persistence in food-associated environments: epidemiology, strain characteristics, and implications for public health. (2014, background): “L. MONOCYTOGENES PERSISTENCE Because no particular characteristics of L. monocytogenes have been robustly linked to persistence, characteristics of the environment itself are likely to be a more critical determinant of persistence, a conclusion also reached by Carpentier and Cerf (18).”
The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2017 (2018, background): “monocytogenes has the ability to adhere to surfaces and form biofilms (Di Bonaventura et al., 2008; Carpentier and Cerf, 2011; Doijad et al., 2015; Fagerlund et al., 2016; Fagerlund et al., 2017).”