A review of Listeria monocytogenes : An update on outbreaks, virulence, dose-response, ecology, and risk assessments

Buchanan, Robert L.; Gorris, L.G.M.; Hayman, Melinda M.; Jackson, T.; Whiting, Richard C.

doi:10.1016/j.foodcont.2016.12.016

Cited by 649 publications

(486 citation statements)

References 66 publications

Supporting

Mentioning

443

Contrasting

Unclassified

Order By: Relevance

“…Furthermore, the interstrain variations of L. monocytogenes in terms of virulence potential, the long‐term (e.g. pregnancy, old age, immunodeficiency diseases such as cancer and diabetes) and short‐term (immunosuppressive therapies or medications such as administration of antacids/proton pump inhibitors) host susceptibility or even the treatment choices can determine the outcome of the infection (Evans and Redmond, ; Buchanan et al., ; Charlier et al., ,b). Recently, using a developed L. monocytogenes generic quantitative microbiological risk assessment model, the EFSA BIOHAZ Panel proposed that among several risk factors that could be potential drivers for L. monocytogenes contamination of RTE foods and listeriosis illness, also the increase in the number of elderly people as well as the susceptible population (except for women in the age group 25–44 years) was considered as probably responsible for the increasing trend in cases of human listeriosis.…”

Section: Discussionmentioning

confidence: 99%

The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2016

2017

EFS2

433

182

View full text Add to dashboard Cite

This report of the European Food Safety Authority and the European Centre for Disease Prevention and Control presents the results of the zoonoses monitoring activities carried out in 2016 in 37 European countries (28 Member States (MS) and nine non-MS). Campylobacteriosis was the most commonly reported zoonosis and the increasing European Union (EU) trend for confirmed human cases since 2008 stabilised during 2012-2016. In food, the occurrence of Campylobacter remained high in broiler meat. The decreasing EU trend for confirmed human salmonellosis cases since 2008 ended during 2012-2016, and the proportion of human Salmonella Enteritidis cases increased. Most MS met their Salmonella reduction targets for poultry, except five MS for laying hens. At primary production level, the EU-level flock prevalence of target Salmonella serovars in breeding hens, broilers, breeding and fattening turkeys decreased or stabilised compared with previous years but the EU prevalence of S. Enteritidis in laying hens significantly increased. In foodstuffs, the EU-level Salmonella non-compliance for minced meat and meat preparations from poultry was low. The number of human listeriosis confirmed cases further increased in 2016, despite the fact that Listeria seldom exceeds the EU food safety limit in ready-to-eat foods. The decreasing EU trend for confirmed yersiniosis cases since 2008 stabilised during 2012-2016, and also the number of confirmed Shiga toxin-producing Escherichia coli (STEC) infections in humans was stable. In total, 4,786 food-borne outbreaks, including waterborne outbreaks, were reported. Salmonella was the most commonly detected causative agent -with one out of six outbreaks due to S. Enteritidis -followed by other bacteria, bacterial toxins and viruses. Salmonella in eggs continued to represent the highest risk agent/food combination. The report further summarises trends and sources for bovine tuberculosis, brucellosis, trichinellosis, echinococcosis, toxoplasmosis, rabies, Q fever, West Nile fever and tularaemia.

show abstract

Section: Discussionmentioning

confidence: 99%

The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2016

2017

EFS2

433

182

View full text Add to dashboard Cite

show abstract

“…) and infection with L. monocytogenes is made more complicated due to the risk of repeated exposure and variation in susceptibility among immunocompromised individuals (Buchanan et al . ). Therefore, while infection from low levels of soil borne L. monocytogenes on leafy produce may not be high risk to consumers based on the level of bacteria transferred, it is not possible to rule out infection of susceptible individuals from this type of contamination.…”

Section: The Risk Posed From Soil Contaminated With L Monocytogenesmentioning

confidence: 97%

Sources and survival ofListeria monocytogeneson fresh, leafy produce

Smith

Moorhouse²,

Monaghan

et al. 2018

J Appl Microbiol

View full text Add to dashboard Cite

Listeria monocytogenes is an intracellular human pathogen which enters the body through contaminated food stuffs and is known to contaminate fresh leafy produce such as spinach, lettuce and rocket. Routinely, fresh leafy produce is grown and processed on a large scale before reaching the consumer through various products such as sandwiches and prepared salads. From farm to fork, the fresh leafy produce supply chain (FLPSC) is complex and contains a diverse range of environments where L. monocytogenes is sporadically detected during routine sampling of produce and processing areas. This review describes sources of the bacteria in the FLPSC and outlines the physiological and molecular mechanisms behind its survival in the different environments associated with growing and processing fresh produce. Finally, current methods of source tracking the bacteria in the context of the food supply chain are discussed with emphasis on how these methods can provide additional, valuable information on the risk that L. monocytogenes isolates pose to the consumer.

show abstract

“…Molecules were selected based on their antioxidant and/or antibacterial activity reported in published studies and their structures, which covered a broad range of chemical families, making it possible to study the role of specific chemical groups in their effectiveness. Listeria monocytogenes was used as the bacterial model because it is a ubiquitous Gram‐positive pathogen, which is widespread in the environment and a potential contaminant at all stages of the food chain . We tested the ability to delay oxidation with linoleic acid, because it is highly reactive and representative of PUFAs found in most food products.…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships

et al. 2018

View full text Add to dashboard Cite

The physico-chemical properties of the compounds influenced both activities but not in the same way. The chemical environment of the phenolic group and the presence of delocalization structures are the most important parameters for antioxidant activity, whereas the partition coefficient, logP, is one of the most important factors involved in antibacterial activity. © 2018 Society of Chemical Industry.

show abstract

A review of Listeria monocytogenes : An update on outbreaks, virulence, dose-response, ecology, and risk assessments

Cited by 649 publications

References 66 publications

The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2016

The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2016

Sources and survival ofListeria monocytogeneson fresh, leafy produce

Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships

Contact Info

Product

Resources

About