scholarly journals Prevalence and control of Listeria monocytogenes in the food industry – a review

2016 ◽  
Vol 34 (No. 6) ◽  
pp. 469-487 ◽  
Author(s):  
I. Khan ◽  
J. Khan ◽  
S. Miskeen ◽  
C.N. Tango ◽  
Y.S. Park ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Chain ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Agricultural Practices ◽  
Production Chain ◽  
Hygiene Practices ◽  
Processing Plants ◽  
Serotype 4B

Listeria monocytogenes is a Gram-positive facultative intracellular organism and causative agent of the severe foodborne infection listeriosis. L. monocytogenes is more likely to cause death rather than other pathogenic bacteria that cause foodborne illnesses. It is an ubiquitous organism that can be found in food industry equipment and premises. L. monocytogenes mainly occurs in the food production chain by cross-contamination, making this pathogen a major threat to the food industry. The pathogen may be found at low or moderate levels in the foodstuffs, but the levels involved in listeriosis outbreaks are relatively very high. The majority of isolates from food products belong to serotype 4b and 1/2a. The control of L. monocytogenes can be applied throughout the food chain. Pre- and post-harvest factors such as contact of pigs with pets and pest animals, large group size, hygiene practices, and treatment of manure affected the prevalence of L. monocytogenes in the food chain. Good farm-level practices could be utilised to reduce the occurrence of L. monocytogenes in the farm environment and possibly further in the food chain. Safety and low level of this pathogen in the food chain can be possible with good agricultural practices, good manufacturing practices, and high-quality raw materials. Therefore, food processing plants must be designed carefully with an emphasis on effective cleaning and disinfecting operations in the production line.

Evaluation of Microbial Hazards during Processing of Spanish Prepared Flamenquín

1998 ◽  
Vol 61 (6) ◽  
pp. 693-699 ◽  
Author(s):  
MARÍA G. CÓRDOBA ◽  
JUAN J. CÓRDOBA ◽  
RAFAEL JORDANO
Keyword(s):  
Pathogenic Bacteria ◽  
Microbial Contamination ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Meat Product ◽  
Hygiene Practices ◽  
Critical Control Points ◽  
Cooked Ham ◽  
Commercial Process ◽  
Microbiological Analyses

Flamenquín is a traditional, prepared, frozen meat product from the south of Spain made with minced pork, chicken, and cooked ham. Since it is a prepared raw meat product some microbial hazards could be associated with the process of making it. Microbiological analyses have been performed throughout the various steps of processing over a 1-year period to evaluate microbial hazards in the commercial process. High levels of microorganisms were observed all through the processing of this product, the mincing and mixing steps being where major microbial contamination was observed. Pathogenic bacteria such as Staphylococcus aureus, Clostridium perfringens, Escherichia coli and Pseudomonas aeruginosa were detected during processing. Raw materials and food handlers were the principal sources of microbial contamination. A modification of processing to include a heating step after mincing and mixing and an improvement in hygiene practices could eliminate the microbial hazards. Both modifications should be noted for the implementation of a hazard analysis of critical control points (HACCP) program in commercial flamenquín processing.

Listeria monocytogenes in the Irish Dairy Farm Environment

2009 ◽  
Vol 72 (7) ◽  
pp. 1450-1456 ◽  
Author(s):  
EDWARD FOX ◽  
TOM O'MAHONY ◽  
MARIE CLANCY ◽  
RITA DEMPSEY ◽  
MARTINA O'BRIEN ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Chain ◽  
Foodborne Pathogen ◽  
Dairy Farm ◽  
Raw Milk ◽  
Hygiene Practices ◽  
Unpasteurized Milk ◽  
Cheese Industry ◽  
Chromogenic Agar ◽  
Pcr Targeting

Listeria monocytogenes is a potentially lethal foodborne pathogen commonly found in the environment. European Union hygiene legislation places responsibility for safety on primary production facilities, including farms, as part of a policy to introduce traceability throughout the food chain. This study aimed to determine the occurrence of L. monocytogenes in the Irish dairy farm environment and in particular the milking facility. Two hundred ninety-eight environmental samples were collected from 16 farms in the southern region of Ireland. A number of farms within the group supply raw milk to the unpasteurized milk cheese industry. The samples taken included cow feces, milk, silage, soil, water, etc. Samples were enriched in Listeria enrichment broth and incubated for 48 h, followed by plating on chromogenic agar Listeria Ottavani & Agosti and further incubation of the plates for 24 to 48 h. Presumptive L. monocytogenes isolates were purified and confirmed by PCR targeting the hly gene. Overall, 19% of the samples (57 of 298) were positive for L. monocytogenes. These were serotyped using conventional and PCR methods; serotypes 1/2a, 1/2b, and 4b made up 78% of the typeable isolates. A correlation was found between the level of hygiene standards on the farm and the occurrence of L. monocytogenes. There was little difference in the occurrence of L. monocytogenes between farms supplying milk to the unpasteurized milk cheese industry and those supplying milk for processing. This study demonstrates the prevalence of L. monocytogenes in the dairy farm environment and the need for good hygiene practices to prevent its entry into the food chain.

scholarly journals Heavy Metal and Disinfectant Resistance of Listeria monocytogenes from Foods and Food Processing Plants

2012 ◽  
Vol 78 (19) ◽  
pp. 6938-6945 ◽  
Author(s):  
Shakir S. Ratani ◽  
Robin M. Siletzky ◽  
Vikrant Dutta ◽  
Suleyman Yildirim ◽  
Jason A. Osborne ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Listeria Monocytogenes ◽  
Food Processing ◽  
Cadmium Resistance ◽  
Content Type ◽  
Ecological History ◽  
Resistance Determinants ◽  
Processing Plants ◽  
History Of ◽  
Serotype 4B

ABSTRACTThe persistence ofListeria monocytogenesin food processing plants and other ecosystems reflects its ability to adapt to numerous stresses. In this study, we investigated 138 isolates from foods and food processing plants for resistance to the quaternary ammonium disinfectant benzalkonium chloride (BC) and to heavy metals (cadmium and arsenic). We also determined the prevalence of distinct cadmium resistance determinants (cadA1,cadA2, andcadA3) among cadmium-resistant isolates. Most BC-resistant isolates were resistant to cadmium as well. Arsenic resistance was encountered primarily in serotype 4b and was an attribute of most isolates of the serotype 4b epidemic clonal group ECIa. Prevalence of the known cadmium resistance determinants was serotype associated:cadA1was more common in isolates of serotypes 1/2a and 1/2b than 4b, whilecadA2was more common in those of serotype 4b. A subset (15/77 [19%]) of the cadmium-resistant isolates lacked the known cadmium resistance determinants. Most of these isolates were of serotype 4b and were also resistant to arsenic, suggesting novel determinants that may confer resistance to both cadmium and arsenic in these serotype 4b strains. The findings may reflect previously unrecognized components of the ecological history of different serotypes and clonal groups ofL. monocytogenes, including exposures to heavy metals and disinfectants.

Relationship between Listeria monocytogenes and Listeria spp. in Seafood Processing Plants

2013 ◽  
Vol 76 (7) ◽  
pp. 1279-1282 ◽  
Author(s):  
WALID Q. ALALI ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Materials ◽  
Food Products ◽  
Published Data ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Processing Plants ◽  
Contact Surfaces ◽  
Seafood Processing ◽  
The Relationship

The objective of this study was to evaluate the relationship between prevalence of Listeria monocytogenes as an outcome and Listeria spp. as an explanatory variable by food products, food contact surfaces, and nonfood contact surfaces in seafood processing plants by using peer-reviewed published data. Nine sets of prevalence data of L. monocytogenes and Listeria spp. were collected from published studies and used for the analyses. Based on our analysis, the relationship between L. monocytogenes prevalence and Listeria spp. prevalence in food products (incoming raw materials and finish products) was significant (P = 0.04) with (low) R2 = 0.36. Furthermore, Listeria spp. were not a good indicator for L. monocytogenes when testing food contact surfaces (R2= 0.10). Listeria spp. were a good indicator for L. monocytogenes only on nonfood contact surfaces (R2= 0.90). On the other hand, the presence of Listeria spp. on food contact surfaces (R2= 0.002) and nonfood contact surfaces (R2= 0.03) was not a good indicator for L. monocytogenes presence in food products. In general, prevalence of Listeria spp. does not seem to be a good indicator for L. monocytogenes prevalence in seafood processing plants.

scholarly journals INDICATION OF LISTERIA MONOCYTOGENES IN MEAT AND MEAT PRODUCTS IN THE TERRITORY OF AGRICULTURAL PROVINCE

2019 ◽  
Vol 96 (6) ◽  
pp. 590-593
Author(s):  
M. A. Sinelnikova ◽  
Luybov S. Buzoleva ◽  
N. Yu. Bespechuk ◽  
G. G. Koltun
Keyword(s):  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Meat Products ◽  
Poultry Meat ◽  
Occurrence Rate ◽  
Meat Production ◽  
Customs Union ◽  
Private And Public ◽  
Constant Quality

In recent decades, the majority of outbreaks of listeriosis with a high percentage of deaths was caused by the consumption of food products, including meat and meat products. One of the main principles of prevention of listeriosis in humans and animals is a constant quality control of food and feeds. The district of the Ussurisk city specializes mainly in the production of agricultural products. Meat production work on the raw materials of local origin, and the imported meat is also used. There was executed a study concerning the possibility of the contamination of meat products of Listeria monocytogenes on the territory of the agricultural province of the district of the Ussurisk city for the period from 2012 to 2015. A total of 21491 sample products were investigated according to rules “Common sanitary and epidemiological and hygienic requirements for goods subject to sanitary-and-epidemiologic supervision (control)” of the Customs Union (Chapter II, section 1) and the Technical Regulations of the Customs Union № 880 “About security of food “(Appendix 1). The presence of 45 positive cases of L. monocytogenes was revealed, at that the most of them have been found in meat products and poultry meat. Observations of the occurrence rate of L. monocytogenes in meat of the imported production for a number of years show these the pathogenic bacteria to be isolated every year in 40% - 66.6% of cases (of all positive cases of isolation from meat). This meat was imported mainly from countries such as Brazil, Paraguay, New Zealand, Austria, England, Uruguay. A large proportion of meat and meat products, contaminated by L. monocytogenes enters the territory of Primorsky Kray from Latin America. It is important to note that meat and meat products contaminated by these pathogens were also produced in the territory of the district of the city of Ussurisk. In connection with it there is obvious the need as for further continuation of monitoring products on the market, as a survey of agricultural animals of private and public farms in the district.

scholarly journals Processing-Dependent and Clonal Contamination Patterns of Listeria monocytogenes in the Cured Ham Food Chain Revealed by Genetic Analysis

2015 ◽  
Vol 82 (3) ◽  
pp. 822-831 ◽  
Author(s):  
Marina Morganti ◽  
Erika Scaltriti ◽  
Paolo Cozzolino ◽  
Luca Bolzoni ◽  
Gabriele Casadei ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Chain ◽  
Snp Analysis ◽  
Nucleotide Polymorphism ◽  
Single Nucleotide ◽  
Production Chain ◽  
Content Type ◽  
Routine Monitoring ◽  
Parma Ham ◽  
Qualitative Pattern

ABSTRACTThe quantitative and qualitative patterns of environmental contamination byListeria monocytogeneswere investigated in the production chain of dry-cured Parma ham. Standard arrays of surfaces were sampled in processing facilities during a single visit per plant in the three compartments of the food chain, i.e., ham production (19 plants) and postproduction, which was divided into deboning (43 plants) and slicing (25 plants) steps. The numbers of sampled surfaces were 384 in ham production, with 25 positive forL. monocytogenes, and 1,084 in postproduction, with 83 positives. Statistical analysis of the prevalence of contaminated surfaces showed that in ham production, contamination was higher at the beginning of processing and declined significantly toward the end, while in postproduction, prevalence rose toward the end of processing. Prevalence was higher in the deboning facilities than in slicing facilities and was dependent on the type of surface (floor/drainage > clothing > equipment). The qualitative pattern of contamination was investigated through an analysis of the survey isolates and a set of isolates derived from routine monitoring, including longitudinal isolations. Pulsed-field gel electrophoresis (PFGE) and whole-genome single-nucleotide polymorphism (SNP) analysis revealed a remarkable clonality ofL. monocytogeneswithin plants, with the detection of 16 plant-specific clones out of 17 establishments with multiple isolates. Repeated detections of clonal isolates >6 months apart were also observed. Six was the maximum number of between-isolate differences in core SNPs observed within these clones. Based on the same six-SNP threshold, three clusters of clonal isolates, shared by six establishments, were also identified. The spread ofL. monocytogeneswithin and between plants, as indicated by its clonal behavior, is a matter of concern for the hygienic management of establishments.

scholarly journals Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

2015 ◽  
Vol 4 (5) ◽  
pp. 98 ◽  
Author(s):  
Eugène Niyonzima ◽  
Martin Patrick Ongol ◽  
Anasthase Kimonyo ◽  
Marianne Sindic
Keyword(s):  
Risk Factors ◽  
Pathogenic Bacteria ◽  
Control Measures ◽  
Meat Production ◽  
Cattle Farm ◽  
Faecal Excretion ◽  
Production Chain ◽  
Efficient Management ◽  
Processing Plants ◽  
Food Borne Infections

<em>Salmonella</em> and pathogenic <em>Escherichia coli</em> are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of <em>Salmonella</em> and pathogenic <em>E. coli</em> as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers.

scholarly journals Evaluation of the efficacy of commercial sanitizers against adhered and planktonic cells of Listeria monocytogenes and Salmonella spp.

2012 ◽  
Vol 32 (3) ◽  
pp. 606-612 ◽  
Author(s):  
Julia Carballo ◽  
Ana-Belén Araújo
Keyword(s):  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Antimicrobial Activities ◽  
Planktonic Cells ◽  
Salmonella Spp ◽  
Planktonic Bacteria ◽  
Attached Bacteria ◽  
Ammonium Compounds

Antimicrobial activities of two commercial disinfectants, alone or combined with heat, against three Salmonella strains and three Listeria monocytogenes strains were studied. The efficacy of disinfectants against planktonic bacteria and bacteria attached to three food contact industrial surfaces (stainless steel, polytetraflourethylene, and rubber) was investigated. The tests were conducted using the sanitizer (quaternary ammonium compounds, and alquyldiethylenediamineglycine and di-alquyldiamineethylglycine) concentrations recommended by the manufacturers, and concentrations twice and four times higher than those values. The recommended concentrations were not effective to kill bacteria, especially when they were attached to surfaces. Concentrations of disinfectants twice and four times higher than those recommended were needed to fully eliminate planktonic bacteria. These same sanitizer concentrations were not sufficient to remove attached bacteria. To remove them from the surfaces, a treatment with recommended concentrations in combination with heat was needed. Our results indicate that these two pathogenic bacteria could survive common sanitation programs used in the food industry.

Prevalence of Listeria monocytogenes and Salmonella in Ready-to-Eat Food in Catalonia, Spain

2008 ◽  
Vol 71 (4) ◽  
pp. 855-859 ◽  
Author(s):  
L. CABEDO ◽  
L. PICART i BARROT ◽  
A. TEIXIDÓ i CANELLES
Keyword(s):  
Listeria Monocytogenes ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Meat Products ◽  
Smoked Salmon ◽  
Cooked Ham ◽  
Fish Product ◽  
Luncheon Meat ◽  
Meat Samples

Listeria monocytogenes and Salmonella are pathogenic bacteria that can contaminate food products during or after processing. Ready-to-eat (RTE) food does not undergo any treatment to ensure its safety before consumption, and therefore risk of foodborne disease must be considered if these pathogens are present in the food. To evaluate the prevalence of these pathogens in RTE food, 140 RTE fish product samples, 501 RTE meat product samples, 462 RTE dairy samples, and 123 RTE dishes and desserts, providing a total of 1,226 samples, were collected from retail stores and food industry and analyzed for the presence of L. monocytogenes. A total of 1,379 samples consisting of 187 RTE fish products and 569 RTE meat products, 484 RTE dairy products, and 139 RTE dishes and desserts were collected and analyzed for the presence of Salmonella. L. monocytogenes was isolated from 20% of frozen Atlantic bonito small pies, 7.9% of smoked salmon samples, 11.1% of the pork luncheon meat samples, 6.2% of frozen chicken croquettes, 16.9% of cured dried sausage samples, 12.5% of cooked ham samples, and 20% of cooked turkey breast samples. L. monocytogenes was also found to be present in 1.3% of fresh salty cheese samples and 15.1% of frozen cannelloni samples. Salmonella was isolated from 1.2% of smoked salmon samples, 1.5% of frozen chicken croquettes, 2% of cooked ham samples, and 11.1% of cured dried sausage samples. Overall, occurrence of these pathogens in RTE foods was similar to that previously reported in the literature.

Formation of Biofilm at Different Nutrient Levels by Various Genotypes of Listeria monocytogenes

2006 ◽  
Vol 69 (4) ◽  
pp. 826-834 ◽  
Author(s):  
JAMES P. FOLSOM ◽  
GREGORY R. SIRAGUSA ◽  
JOSEPH F. FRANK
Keyword(s):  
Listeria Monocytogenes ◽  
Food Processing ◽  
Hoechst 33258 ◽  
Genetic Subtype ◽  
Processing Plants ◽  
Serotype 1 ◽  
Serotype 4B ◽  
Different Strains ◽  
Element Sequence ◽  
Range Test

Strains of Listeria monocytogenes differ in their ability to form biofilms. The objectives of this study were to determine whether genetically related strains have similar biofilm-forming capacities and what effect nutrient concentration has on the ability of different strains to produce biofilms. Biofilms of 30 strains of L. monocytogenes, obtained from a variety of sources were grown on stainless steel in tryptic soy broth (TSB) or in a 1:10 dilution of TSB (DTSB) for 24 h at 32°C. The amount of biofilm formed was determined with image analysis after cells were stained with bisBenzimide H 33258 (Hoechst 33258). The strains were genetically subtyped by repetitive element sequence–based PCR (rep-PCR) with the primer set rep-PRODt and rep-PROG5. Data were analyzed with an analysis of variance and Duncan's multiple range test. Eleven strains produced the same amount of biofilm in both media. Fourteen strains produced more biofilm in TSB than in DTSB. Five strains produced more biofilm in DTSB than in TSB. Serotype 4b strains produced more biofilm in TSB than did serotype 1/2a strains, whereas serotype 1/2a strains produced more biofilm in DTSB than did serotype 4b strains. Growth in DTSB resulted in decreased biofilm accumulation for serotype 4b strains. There was no correlation between genetic subtype and the amount of biofilm accumulation. These results indicate that strains of serotype 1/2a and serotype 4b differ in the regulation of their biofilm phenotype. The poor biofilm accumulation of serotype 4b isolates when grown in DTSB could be a factor in the predominance of serogroup 1/2 strains in food processing plants, where nutrients may be limited.

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