Christine Little

Summary

Affiliation: Health Protection Agency
Country: UK

Publications

  1. ncbi Survey of Salmonella contamination of raw shell eggs used in food service premises in the United Kingdom, 2005 through 2006
    C L Little
    Department of Gastrointestinal Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    J Food Prot 71:19-26. 2008
  2. ncbi Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the UK
    C L Little
    Department of Gastrointestinal Infections, Health Protection Agency, HPA Centre for Infections, London, UK
    Food Microbiol 24:711-7. 2007
  3. ncbi Microbiological safety of sandwiches from hospitals and other health care establishments in the United Kingdom with a focus on Listeria monocytogenes and other Listeria species
    C L Little
    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    J Food Prot 71:309-18. 2008
  4. ncbi Salmonella contamination in non-UK produced shell eggs on retail sale in some regions of England
    C L Little
    Health Protection Agency Centre for Infections, London, United Kingdom
    Euro Surveill 11:E061123.4. 2006
  5. doi Campylobacter and Salmonella in raw red meats in the United Kingdom: prevalence, characterization and antimicrobial resistance pattern, 2003-2005
    C L Little
    Health Protection Agency, Department of Gastrointestinal, Emerging and Zoonotic Infections, HPA Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    Food Microbiol 25:538-43. 2008
  6. ncbi Microbiological quality of pre-cut fruit, sprouted seeds, and unpasteurised fruit and vegetable juices from retail and production premises in the UK, and the application of HAACP
    C L Little
    Health Protection Agency, Environmental Surveillance Unit, Environmental and Enterics Diseases Department, Communicable Disease Surveillance Centre, London
    Commun Dis Public Health 7:184-90. 2004
  7. doi Prepared salads and public health
    C L Little
    Health Protection Agency, Department of Gastrointestinal, Emerging and Zoonotic Infections, HPA Centre for Infections, London, UK
    J Appl Microbiol 105:1729-43. 2008
  8. ncbi Survey of Salmonella contamination of non-United Kingdom-produced raw shell eggs on retail sale in the northwest of England and London, 2005 to 2006
    C L Little
    Department of Gastrointestinal Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    J Food Prot 70:2259-65. 2007
  9. ncbi Microbiological quality of food in relation to hazard analysis systems and food hygiene training in UK catering and retail premises
    C L Little
    Environmental Surveillance Unit, Health Protection Agency, Communicable Disease Surveillance Centre, 61 Colindale Avenue, London NW9 5EQ
    Commun Dis Public Health 6:250-8. 2003
  10. doi Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK
    C L Little
    Health Protection Agency, Department of Gastrointestinal, Emerging and Zoonotic Infections, HPA Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    Food Microbiol 25:304-12. 2008

Collaborators

Detail Information

Publications45

  1. ncbi Survey of Salmonella contamination of raw shell eggs used in food service premises in the United Kingdom, 2005 through 2006
    C L Little
    Department of Gastrointestinal Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    J Food Prot 71:19-26. 2008
    ....
  2. ncbi Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the UK
    C L Little
    Department of Gastrointestinal Infections, Health Protection Agency, HPA Centre for Infections, London, UK
    Food Microbiol 24:711-7. 2007
    ..monocytogenes in food manufacturing and at retail sale is essential in order to minimize the potential for this bacterium to be present in mixed salads at the point of consumption at levels hazardous to health...
  3. ncbi Microbiological safety of sandwiches from hospitals and other health care establishments in the United Kingdom with a focus on Listeria monocytogenes and other Listeria species
    C L Little
    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    J Food Prot 71:309-18. 2008
    ..monocytogenes in sandwiches at the point of production...
  4. ncbi Salmonella contamination in non-UK produced shell eggs on retail sale in some regions of England
    C L Little
    Health Protection Agency Centre for Infections, London, United Kingdom
    Euro Surveill 11:E061123.4. 2006
  5. doi Campylobacter and Salmonella in raw red meats in the United Kingdom: prevalence, characterization and antimicrobial resistance pattern, 2003-2005
    C L Little
    Health Protection Agency, Department of Gastrointestinal, Emerging and Zoonotic Infections, HPA Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    Food Microbiol 25:538-43. 2008
    ..typhimurium DT104/104b isolates exhibited higher rates of multiple drug resistance than other serotypes. The findings reinforce the importance of adequate cooking of meat and good hygiene to avoid cross-contamination...
  6. ncbi Microbiological quality of pre-cut fruit, sprouted seeds, and unpasteurised fruit and vegetable juices from retail and production premises in the UK, and the application of HAACP
    C L Little
    Health Protection Agency, Environmental Surveillance Unit, Environmental and Enterics Diseases Department, Communicable Disease Surveillance Centre, London
    Commun Dis Public Health 7:184-90. 2004
    ..Such products should be stored and displayed at or below 8 degrees C...
  7. doi Prepared salads and public health
    C L Little
    Health Protection Agency, Department of Gastrointestinal, Emerging and Zoonotic Infections, HPA Centre for Infections, London, UK
    J Appl Microbiol 105:1729-43. 2008
    ....
  8. ncbi Survey of Salmonella contamination of non-United Kingdom-produced raw shell eggs on retail sale in the northwest of England and London, 2005 to 2006
    C L Little
    Department of Gastrointestinal Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    J Food Prot 70:2259-65. 2007
    ..Consumers and caterers need to be aware of this continuing hazard, adopt appropriate control measures, and follow advice provided by national food agencies in order to reduce the risk of infection...
  9. ncbi Microbiological quality of food in relation to hazard analysis systems and food hygiene training in UK catering and retail premises
    C L Little
    Environmental Surveillance Unit, Health Protection Agency, Communicable Disease Surveillance Centre, 61 Colindale Avenue, London NW9 5EQ
    Commun Dis Public Health 6:250-8. 2003
    ..The importance of adequate training for food handlers and their managers as a pre-requisite for effective hazard analysis and critical control point (HACCP) based controls is therefore emphasised...
  10. doi Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK
    C L Little
    Health Protection Agency, Department of Gastrointestinal, Emerging and Zoonotic Infections, HPA Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    Food Microbiol 25:304-12. 2008
    ..Labelling of cheeses with clear information on whether the cheese was prepared from raw milk also requires improvement...
  11. doi Prevalence, characterisation and antimicrobial resistance of Campylobacter and Salmonella in raw poultrymeat in the UK, 2003-2005
    Christine L Little
    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency, Centre for Infections, London, UK
    Int J Environ Health Res 18:403-14. 2008
    ..6%) than isolates from chicken (20.9%) and duck (13.6%). The findings reinforce the importance of thorough cooking of poultrymeat and good hygiene to avoid cross-contamination...
  12. doi A recipe for disaster: outbreaks of campylobacteriosis associated with poultry liver pâté in England and Wales
    C L Little
    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, London, UK
    Epidemiol Infect 138:1691-4. 2010
    ....
  13. doi Evaluation of the hygiene of ready-to-eat food preparation areas and practices in mobile food vendors in the UK
    Christine Little
    Health Protection Agency Centre for Infections, London, UK
    Int J Environ Health Res 19:431-43. 2009
    ..1% of vendors and cleaning schedules were only used by 43.6%. Deficiencies in the correct use of cleaning materials, such as dilution factors and the minimum contact time for disinfectants, were identified...
  14. doi Survey of Salmonella contamination of edible nut kernels on retail sale in the UK
    C L Little
    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, London NW9 5EQ, UK
    Food Microbiol 27:171-4. 2010
    ....
  15. ncbi Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002-2004
    C L Little
    Department of Gastrointestinal Infections, Health Protection Agency Centre for Infections, London, UK
    Lett Appl Microbiol 44:595-601. 2007
    ..Enteritidis...
  16. ncbi Prevalence and level of Listeria monocytogenes and other Listeria species in selected retail ready-to-eat foods in the United Kingdom
    C L Little
    Department of Gastrointestinal, Emerging, and Zoonotic Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    J Food Prot 72:1869-77. 2009
    ..monocytogenes in such foods, and in particular sandwiches and sliced meats, is essential in order to minimize the risk of this bacterium being present at levels hazardous to health at the point of consumption...
  17. doi Attribution of human Listeria monocytogenes infections in England and Wales to ready-to-eat food sources placed on the market: adaptation of the Hald Salmonella source attribution model
    Christine L Little
    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, London, United Kingdom
    Foodborne Pathog Dis 7:749-56. 2010
    ..The need for targeted dietary advice for the elderly population is also highlighted...
  18. ncbi Assessment of the microbiological safety of edible roasted nut kernels on retail sale in England, with a focus on Salmonella
    C L Little
    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    J Food Prot 72:853-5. 2009
    ....
  19. ncbi Prevalence of Listeria monocytogenes and other Listeria species in butter from United Kingdom production, retail, and catering premises
    H C Lewis
    tGastrointestinal Infections Department, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London, NW9 5EQ, UK
    J Food Prot 69:1518-26. 2006
    ..monocytogenes. The control of L. monocytogenes in food processing and supply systems is critical in order to minimize the potential for this bacterium to be present in foods at the point of consumption at levels hazardous to health...
  20. ncbi Microbiological study of ready-to-eat salad vegetables from retail establishments uncovers a national outbreak of salmonellosis
    S K Sagoo
    Environmental Surveillance Unit, Public Health Laboratory Service, Communicable Disease Surveillance Centre, 61 Colindale Avenue, London NW9 5EQ, UK
    J Food Prot 66:403-9. 2003
    ....
  21. doi Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom
    S K Sagoo
    Health Protection Agency, Department of Gastrointestinal, Emerging and Zoonotic Infections, HPA Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    Food Microbiol 26:39-43. 2009
    ..In addition, the importance of correct food handling practices and usage of herbs and spices by end users cannot be overemphasised...
  22. ncbi Microbiological quality of open ready-to-eat salad vegetables: effectiveness of food hygiene training of management
    S K Sagoo
    Environmental Surveillance Unit, Health Protection Agency, Communicable Disease Surveillance Centre, 61 Colindale Avenue, London NW9 5EQ, UK
    J Food Prot 66:1581-6. 2003
    ..A direct relationship was shown between increased confidence in the food business management and the presence of food safety procedures and the training of management in food hygiene...
  23. ncbi Prevalence of Campylobacter, Salmonella, and Escherichia coli on the external packaging of raw meat
    F Burgess
    Department of Environmental and Enteric Diseases, Health Protection Agency, Communicable Disease Surveillance Centre, London NW9 5EQ, UK
    J Food Prot 68:469-75. 2005
    ..coli when packaging was intact, packaging and display areas were visually clean, display temperatures were below 8 degrees C, and hazard analysis systems were in place...
  24. ncbi The microbiological examination of ready-to-eat organic vegetables from retail establishments in the United Kingdom
    S K Sagoo
    Environmental Surveillance Unit, Public Health Laboratory Service CDSC, 61 Colindale Avenue, London NW9 5EQ, UK
    Lett Appl Microbiol 33:434-9. 2001
    ..A microbiological study of uncooked ready-to-eat organic vegetables was undertaken to determine the microbiological quality of these vegetables on retail sale in the UK...
  25. ncbi Microbiological examination of ready-to-eat cold sliced meats and pâté from catering and retail premises in the UK
    R Elson
    Environmental Surveillance Unit, Health Protection Agency Communicable Disease Surveillance Centre, London, UK
    J Appl Microbiol 96:499-509. 2004
    ..To establish the microbiological quality of cold ready-to-eat sliced meats and pâté from catering and retail premises, and investigate links hypothesized between foodborne Campylobacter infection and the consumption of cold sliced meats...
  26. ncbi The microbiological examination of butchery products and butchers' premises in the United Kingdom
    C L Little
    Environmental Surveillance Unit, Public Health Laboratory Service CDSC, London, UK
    J Appl Microbiol 85:177-86. 1998
    ..However, HACCP and hygienic practice are areas that require improvement to reduce the risk of cross-contamination with food-borne pathogens from raw to cooked meats...
  27. ncbi Microbiological examination of ready-to-eat quiche from retail establishments in the United Kingdom
    I A Gillespie
    PHLS Environmental Surveillance Unit, CDSC, Public Health Laboratory Service, 61 Colindale Avenue, London NW9 5EQ
    Commun Dis Public Health 4:53-9. 2001
    ..The microbiological quality of this food was also associated with premises type, quiche type, slicing and serving methods, and existing Local Authority Inspectors' Consumer at Risk scores...
  28. ncbi Microbiological examination of ready-to-eat burgers sampled anonymously at the point of sale in the United Kingdom
    C L Little
    Environmental Surveillance Unit, Public Health Laboratory Service, Communicable Disease Surveillance Centre CDSC, 61 Colindale Avenue, London
    Commun Dis Public Health 4:293-9. 2001
    ..Poor microbiological quality was associated with undercooking and local outlets as indicated by Local Authority Inspectors' Consumers at Risk scores...
  29. ncbi The microbiological quality of cooked rice from restaurants and take-away premises in the United Kingdom
    G L Nichols
    Environmental Surveillance Unit, Public Health Laboratory Service, Communicable Disease Surveillance Centre, London, UK
    J Food Prot 62:877-82. 1999
    ..Although most point-of-sale cooked rice samples (94%) were of an acceptable microbiological quality, evidence from this study indicates that the microbiological quality of cooked rice sold from certain outlets in the UK is of concern...
  30. ncbi Microbiological quality of take-away cooked rice and chicken sandwiches: effectiveness of food hygiene training of the management
    C L Little
    Environmental Surveillance Unit, Public Health Laboratory Service CDSC, 61 Colindale Avenue, London NW9 5EQ
    Commun Dis Public Health 5:289-98. 2002
    ..Where the manager of the premises had received some form of food hygiene training, food safety procedures such as the hazard analysis system were more likely to be in place (p < 0.0001)...
  31. ncbi The microbiological quality of ready-to-eat foods with added spices
    C L Little
    Environmental Surveillance Unit, Public Health Laboratory Service, London, UK
    Int J Environ Health Res 13:31-42. 2003
    ....
  32. ncbi Pooling raw shell eggs: Salmonella contamination and high risk practices in the United Kingdom food service sector
    F J Gormley
    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency, Centre for Infections, London NW9 5EQ, UK
    J Food Prot 73:574-8. 2010
    ..Food service businesses using RSEM must be aware of the continuing hazard from Salmonella, must adopt appropriate control measures, and must follow advice provided by national food agencies to reduce the risk of Salmonella infection...
  33. ncbi Emergence of pregnancy-related listeriosis amongst ethnic minorities in England and Wales
    P Mook
    Health Protection Agency, Centre for Infections, London, United Kingdom
    Euro Surveill 15:17-23. 2010
    ..These changes need to be taken into account in order to target risk communication strategies appropriately...
  34. doi The microbiological safety of ready-to-eat specialty meats from markets and specialty food shops: a UK wide study with a focus on Salmonella and Listeria monocytogenes
    F J Gormley
    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    Food Microbiol 27:243-9. 2010
    ..monocytogenes to be present at levels hazardous to health at the point of sale...
  35. ncbi Human listeriosis in England, 2001-2007: association with neighbourhood deprivation
    I A Gillespie
    Health Protection Agency, Centre for Infections, London, United Kingdom
    Euro Surveill 15:7-16. 2010
    ..Failure to do so may enhance health inequality across socio-economic groups...
  36. ncbi Microbiological safety of retail vacuum-packed and modified-atmosphere-packed cooked meats at end of shelf life
    S K Sagoo
    Department of Gastrointestinal Infections, Centre for Infections, Health Protection Agency, London NW9 5EQ, United Kingdom
    J Food Prot 70:943-51. 2007
    ..Results from this study also suggest that the shelf life assigned to some modified-atmosphere-packed and vacuum-packed meats may not be appropriate...
  37. doi Microbiological study of fresh herbs from retail premises uncovers an international outbreak of salmonellosis
    N C Elviss
    Leeds Regional Laboratory, HPA Yorkshire and the Humber, Bridle Path, Leeds LS15 7TR, UK
    Int J Food Microbiol 134:83-8. 2009
    ..These practices help to prevent cross-contamination and/or bacterial growth occurring in these products. Best practice is to store and display such products at, or below, 8 degrees C as this inhibits bacterial growth...
  38. ncbi Study of cleaning standards and practices in food premises in the United Kingdom
    S K Sagoo
    Environmental Surveillance Unit, Health Protection Agency, Communicable Disease Surveillance Centre, 61 Colindale Avenue, London NW9 5EQ
    Commun Dis Public Health 6:6-17. 2003
    ....
  39. ncbi Salmonella and raw shell eggs: results of a cross-sectional study of contamination rates and egg safety practices in the United Kingdom catering sector in 2003
    R Elson
    Environmental Surveillance Unit, Health Protection Agency Communicable Disease Surveillance Centre, 61 Colindale Avenue, London NW9 5EQ, UK
    J Food Prot 68:256-64. 2005
    ..This trend is reflected in the decrease of Salmonella Enteritidis and, in particular, Salmonella Enteritidis PT4. The impact of the United Kingdom Food Standards Agency's advice on the use of eggs, issued in January 2003, is discussed...
  40. ncbi Scombrotoxic fish poisoning
    J McLauchlin
    Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    J Public Health (Oxf) 28:61-2. 2006
  41. ncbi Food-borne botulism in the United Kingdom
    Jim McLauchlin
    Health Protection Agency Department of Gastrointestinal Infections, Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
    J Public Health (Oxf) 28:337-42. 2006
    ..This report provides a reminder to public health professions of the occurrence, diagnosis, treatment and control of this rare but serious food-borne disease...
  42. doi The microbiological quality of potable water on board ships docking in the UK and the Channel Islands: an association of Port Health Authorities and Health Protection Agency Study
    P Grenfell
    Gastrointestinal Infections Department, Health Protection Agency Centre for Infections, London, UK
    J Water Health 6:215-24. 2008
    ..2 mg/L. This emphasizes the importance of good hygiene during potable water loading and maintaining adequate disinfection of supplies onboard...
  43. pmc An outbreak due to peanuts in their shell caused by Salmonella enterica serotypes Stanley and Newport--sharing molecular information to solve international outbreaks
    M D Kirk
    Department of Health and Ageing, Food Safety and Surveillance Section, MDP, GPO, Canberra City, Australian Capital Territory, Australia
    Epidemiol Infect 132:571-7. 2004
    ..Rapid sharing of electronic DNA images was a crucial factor in delineating the outbreak; multinational investigations would benefit from a harmonized approach...
  44. pmc Sesame seed products contaminated with Salmonella: three outbreaks associated with tahini
    L E Unicomb
    OzFoodNet, Hunter Population Health, Wallsend, New South Wales NSW, Australia
    Epidemiol Infect 133:1065-72. 2005
    ..demonstrating the value of international alerts when food products have a wide distribution and a long shelf life. A review of the controls for Salmonella spp. during the production of sesame-based products is recommended...
  45. ncbi Collaborative investigation of an outbreak of Salmonella enterica serotype Newport in England and Wales in 2001 associated with ready-to-eat salad vegetables
    L R Ward
    Laboratory of Enteric Pathogens, Public Health Laboratory Service, 61 Colindale Avenue, London NW9 5HT
    Commun Dis Public Health 5:301-4. 2002
    ....