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Module 1: Hazards, issues and their control

Section 3: Other pathogens of concern

While this course focuses on non-proteolytic Clostridium botulinum, this section gives information about other important pathogens that must be considered in the production of safe food. These are those pathogens that are capable of growth in chilled foods (below 8ºC) namely:

  • Listeria monocytogenes
  • Yersinia enterocolitica
  • Bacillus cereus

The 1992 ACMSF report discusses these and other pathogens that may be present in the raw materials used in preparing chilled foods or that may contaminate foods during processing.

Listeria monocytogenes

This is a general environmental contaminant and traces may be found on virtually all raw agricultural products and many processed ones.

It is generally regarded to be of particular concern in chilled foods because of its ability to grow at temperatures close to freezing and survive/grow under a wide range of pH and aw values.

For information on pH and aw, see Module 3

Control of Listeria monocytogenes

Yersinia enterocolitica

Bacillus cereus

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