Book

Listeria monocytogenes is one of the most dangerous foodborne pathogens worldwide, with a case fatality rate significantly higher than that of most other bacterial agents causing foodborne illness. Its unique biological characteristics—including the ability to grow at refrigeration temperatures, tolerate high salt and acidic conditions, and persist in food processing environments through biofilm formation—make it a major challenge for modern food safety systems. This book provides a comprehensive, science-based overview of Listeria monocytogenes, covering its microbiology, virulence factors, molecular pathogenesis, and the epidemiology of listeriosis. It also offers in-depth insights into conventional and advanced detection methods, including the application of whole-genome sequencing for surveillance and outbreak investigation. Adopting an integrated approach, the book further explores effective control strategies in the food industry, including HACCP implementation, environmental monitoring programs, and international regulatory frameworks governing this pathogen in ready-to-eat foods. Real-world outbreak case studies are included to bridge scientific concepts with practical applications. Designed for academics, researchers, food industry professionals, regulatory authorities, and advanced students, this volume serves as an essential reference for understanding and controlling Listeria monocytogenes as a critical threat to global public health.