Persistence of foodborne pathogens and their control in primary and secondary food production chains

Marianne Halberg Larsen, Marion Dalmasso, Hanne Ingmer, Solveig Langsrud, Mindaugas Malakauskas, Anneluise Mader, Trond Moretro, Sonja Smole Mozina, Kathrin Rychli, Martin Wagner, R. John Wallace, Jurgen Zentek, Kieran Jordan*

*Corresponding author for this work

Research output: Contribution to journalLiterature reviewpeer-review

95 Citations (Scopus)


This review highlights factors involved in the persistence of foodborne pathogens in selected food chains and covers aspects of the basis for persistence, the consequences of persistence in terms of food safety implications, and the strategies that can be employed to combat persistence. The examples selected are Escherichia coil O157 and Salmonella at primary production of cattle and pigs, respectively, Listeria monocytogenes and Cronobacter spp. at secondary production, while persistence of Campylobacter spp. represents both primary and secondary production. (C) 2014 Elsevier Ltd. All rights reserved.

Original languageEnglish
Pages (from-to)92-109
Number of pages18
JournalFood control
Early online date3 Apr 2014
Publication statusPublished - Oct 2014

Bibliographical note

This work was supported by the 7th Framework Programme projects FOODSEG (project number 266061) and PROMISE (project number 265877), and by the Danish Research Council for Strategic Research (project number 2101-08-0030; HI, MHL) and The Foundation for Research Levy on Agricultural Products in Norway (SL, TM (project number 224921/F40)).


  • foodborne pathogen
  • persistence
  • control
  • Escherichia coil
  • listeria monocytogenes
  • salmonella
  • Escherichia-Coli O157-H7
  • field gel-electrophoresis
  • listeria-monocytogenes strains
  • powdered infant formula
  • campylobacter-jejuni colonization
  • complete genome sequence
  • antimicrobial-resistant campylobacter
  • enterobacter-sakazakii infections
  • competitive-exclusion product
  • enterica serovar typhimurium


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