Listeria: A foodborne pathogen that knows how to survive.

By M. Gandhi, M. Chikindas. Journal of food microbiology, 2007

1,116 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Biotechnology

View Paper: https://www.semanticscholar.org/paper/f52078860acd6917e7c8c2bfca0e8eaa4485d1e2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biomedical Engineering

1. T. Bintsis

In Biotechnology

1. O. Cerf
2. L. Magalhães
3. M. Nitschke
4. T. Bintsis
5. B. Carpentier

Citations in the corpus

• Foodborne pathogens (2017, background): “Once Listeria bacteria get into a food-processing factory, they can live there for years, sometimes contaminating food products [64,65].”
• Review--Persistence of Listeria monocytogenes in food industry equipment and premises. (2011, background): “It can grow between pH 4.6 and 9.5 and at a water activity as low as 0.92 (Buchanan et al., 2004; Gandhi and Chikindas, 2007).”
• Antimicrobial activity of rhamnolipids against Listeria monocytogenes and their synergistic interaction with nisin (2013, background): “Furthermore, listeriosis can cause severe symptoms in susceptible human hosts like meningitis and abortion (Gandhi & Chikindas, 2007).”
• Listeria monocytogenes prevalence and serotype diversity in various foods (2013, background): “Additionally, many RTE foods have extended shelf-life which provides time for L. monocytogenes growth to high numbers (Gandhi & Chikindas, 2007).”