A multiple-locus variable-number tandem repeat analysis (MLVA) of<i>Listeria monocytogenes</i>isolated from Norwegian salmon-processing factories and from listeriosis patients

Lunestad, Bjørn Tore; Truong, Tuom Thi Tinh; Lindstedt, Bjørn-Arne

doi:10.1017/s0950268812002750

Cited by 24 publications

(19 citation statements)

References 30 publications

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“…They found that the most common human pulsotype was also the most common pulsotype among the isolates from ready-to-eat foods, and 17 of 19 food isolates of this pulsotype originated from fishery products from a processing plant not in Sweden. Similar findings were made in Norway by Lunestad et al ( 26 ). Whether the CC8 isolates described in our study reflect the presence of a common pulsotype with many unrelated sources or a long-term cluster with a common source of infection is difficult to determine.…”

Section: Discussionsupporting

confidence: 90%

Molecular Typing and Epidemiology of Human Listeriosis Cases, Denmark, 2002–20121

Jensen¹,

Björkman²,

Ethelberg³

et al. 2016

Emerg. Infect. Dis.

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Section: Discussionsupporting

confidence: 90%

Molecular Typing and Epidemiology of Human Listeriosis Cases, Denmark, 2002–20121

Jensen¹,

Björkman²,

Ethelberg³

et al. 2016

Emerg. Infect. Dis.

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“…Listeria monocytogenes, Aeromonas sp. and pathogenic Escherichia coli must also be considered as risk factors because of their regular presence in raw or lightly preserved seafood and vegetables (Wan Norhana et al 2010;Xanthopoulos et al 2010;Di Pinto et al 2012;Park et al 2012;Lunestad et al 2013;Hoel et al 2015;Oliveira et al 2015). During storage, the microbiota of a food product is not static, but affected by several intrinsic and extrinsic factors (den Besten et al 2017;Liu et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi

2017

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12Aims: This study was conducted to assess the effects of different storage temperatures (4 to 13 20 °C), on bacterial concentrations, growth rates and community structure in fresh retail 14 sushi, a popular retail product with a claimed shelf life of two to three days. 15 Methods and Results:The maximum specific growth rate based on aerobic plate count 16 (APC) at 4 °C was 0.06 h -1 , and displayed a 6-fold increase (0.37 h -1 ) at 20 °C. Refrigeration 17 resulted in no growth of hydrogen sulfide (H2S)-producing bacteria, but this group had the 18 strongest temperature response. The bacterial community structure was determined by 19 PCR/DGGE (Denaturing gradient gel electrophoresis). Multivariate analysis based on Bray-20Curtis similarities demonstrated that temperature alone was not the major determinant for 21 the bacterial community structure. The total concentration of aerobic bacteria was the 22 variable that most successfully explained the differences between the communities. The 23 dominating organisms, detected by sequencing of DNA bands excised from the DGGE gel, 24were Brochothrix thermosphacta and genera of lactic acid bacteria (LAB). 25 Conclusion:The relationship between growth rates and storage temperatures clearly 26 demonstrates that these products are sensitive to deviations from optimal storage 27 temperature, possibly resulting in loss of quality during shelf life. Regardless of the storage 28 temperature, the bacterial communities converged towards a similar structure and density, 29 but the storage temperature determined how fast the community reached its carrying 30 capacity. 31Significance and Impact of the Study: Little information is available on the microbial 32 composition of ready-to-eat food that are prepared with raw fish, subjected to 33 contamination during handling, and susceptible to microbial growth during cold storage. 34Moreover, the data is a good first possibility to simulate growth of APC, H2S-producing 35 3 bacteria and LAB under different temperature scenarios that might occur during production, 36 distribution or storage. 37 38

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“…While live fish flesh and eggs are sterile, the food processing environment is not sterile, leading to cross-contamination in the products. L. monocytogenes is frequently found in fish processing environment (Lunestad, Truong, & Lindstedt, 2013) and has been found in various fish roe products (Jami et al, 2014). Himelbloom and Crapo (1998) reported that aerobic plate counts (APCs) greater than 10 7 CFU/g and coliform counts higher than 10 3 CFU/g were detected in Alaska salmon caviar.…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in salmon roe

Huang

Hwang

2017

Food Control

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Listeria monocytogenes is a potentially fatal foodborne pathogen that can be found in ready-to-eat seafood products, such as fresh salmon roe. Once contaminated, salmon roe must be decontaminated prior to human consumption. This study was conducted to determine the thermal inactivation kinetics of L. monocytogenes in raw salmon roe as affected by bacterial strain, temperature, and salt concentration. Three different strains of L. monocytogenes, including serotype 4b (F2365), 1/2b (F4260), and 1/2a (V7), were individually inoculated to salmon roe supplemented with salt (0-4.5%), and heated under different temperatures (57.5-65.0°C) to evaluate the survival of the bacterium during heating and determine the D-values. Results showed that the thermal resistance (log D) of L. monocytogenes was significantly affected by bacterial strain, temperature, and salt and by their interactive effects, with strain F2365 being the most heat-resistant among all three strains tested. Salt added to salmon roe significantly increased the thermal resistance of the bacteria. For L. monocytogenes F2365, the z value of the bacterium in salmon roe was 5.99°C, and its heat resistance increased with the level of salt in a linear manner. The results of kinetic analysis and the models obtained in this study may be used by the seafood industry to develop proper thermal processes to eliminate L. monocytogenes in raw salmon roe and to ensure microbial safety and prevent foodborne illness.

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A multiple-locus variable-number tandem repeat analysis (MLVA) ofListeria monocytogenesisolated from Norwegian salmon-processing factories and from listeriosis patients

Cited by 24 publications

References 30 publications

Molecular Typing and Epidemiology of Human Listeriosis Cases, Denmark, 2002–20121

Molecular Typing and Epidemiology of Human Listeriosis Cases, Denmark, 2002–20121

Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi

Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in salmon roe

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