Listeria pp 30-34 | Cite as

Factors Affecting the Growth and Survival of Listeria Monocytogenes

  • Chris Bell
  • Alec Kyriakides
Part of the The Practical Food Microbiology Series book series (PFMS)


Listeria spp., including L. monocytogenes, are present and will continue to be found in a wide variety of raw food materials. The natural exposure of vegetables, fruits, grains, food animals, fish and poiutry to the environmental sources of the organism makes it impossible for such foods to be produced free from L. monocytogenes at source. In order to assure the safety of food products in respect of potential foodborne bacterial pathogens, growing, harvesting, handling, storage, processing and associated food supply Systems must be managed by food producers and processors in such a way as to reliably control the growth of any pathogens likely to be present. L. monocytogenes in particular must be prevented from multiplying to potentially harmful levels. To achieve this, it is necessary to understand the conditions and factors that affect its growth and survival.


Water Activity Listeria Monocytogenes Harmful Level Undissociated Acid Chill Storage 
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Copyright information

© C. Bell and A. Kyriakides 1998

Authors and Affiliations

  • Chris Bell
    • 1
  • Alec Kyriakides
    • 2
  1. 1.UK
  2. 2.Sainsbury’s Supermarkets LtdLondonUK

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