A new study by the US Agricultural Research Service and the University of Georgia has attempted to track sources of Listeria contamination in a commercial chicken cooking plant. The study followed a brand-new commercial cooking facility for 21 months, before and after processing began, in order to find the origin of contamination by the bacterium Listeria monocytogenes, a common food-poisoning pathogen, which is prevalent in various forms in the environment. Results suggest that Listeria entered... ...Read more »