Listeria monocytogenes: Microbiology, Sites of Infection and Treatment

Listeria monocytogenes is a Gram-positive soil bacterium that is ubiquitous. Consumption of ready-to-eat, frozen, raw, or little processed meals has recently increased its rise, causing alarm among scientists. It is a pathogenic bacterium with a dual lifestyle: it develops as a full normal bacterium in the environment, but when it enters the human body, it grows as an intracellular invasive pathogen that causes listeriosis. In this new book, the authors present current research in the study of Listeria monocytogenes causing food-borne illnesses through various food sources, pathogenicity caused by Listeria monocyotgenes, antimicrobial resistance in Listeria monocytogenes, risk assessment of Listeria monocytogenes in foods, control and prevention of infection, and treatment of listeriosis in humans. This book also covers bacteriophages-based control of Listeria monocytogenes in foods and its diagnosis in foods through conventional and novel rapid techniques.