| dc.description.abstract | In this study I have summarized the importance of L.monocytogenes in Norwegian fish
production plants and the most important aspects of its preventive measures. In the last ten
years the prevalence of L.monocytogenes in ready–to-eat food has increased. It is frequently
isolated from seafood products like smoked salmon, curled salmon, cooked fish, fermented
fish and shellfish products. L. monocytogenes is a common bacterium that survives extremely
well in the processing plant environment, and it is the causative agent of the infectious disease
listeriosis. Today listeriosis is regarded as a food-borne disease of public health concern due
to the approximate mortality rate from 30% to 75% in high risk groups like pregnant,
immunocompromised, elderly and newborns. | en |
