A review on Listeria monocytogenes in food: prevalence, pathogenicity, survivability and antibiotic resistance

Abstract

The ubiquitous of Listeria monocytogenes in the environment and in the niche of foods can be related with the ability of the pathogen to survive in adverse conditions, in example, low temperature and pH, high concentrations of salt and bile, oxidative stress and carbon starvation. Besides, most of the human listeriosis are food-borne and L. monocytogenes consists of a spectrum of strains with varying virulence and pathogenicity. Moreover, the virulent regulators play a role in facilitating better adaption or persistence of L. monocytogenes in the food environment. This review included prevalence, pathogenicity, survivability and antibiotic resistance of L. monocytogenes in various categories of foods such as meat, seafood, dairy products and vegetables. The recent updates on listeriosis or foodborne cases associated with L. monocytogenes should be studied in order to have a better understanding of their persistence in the food chain and its public health impact especially among the high-risk groups: elderly, infant, pregnant woman and immunocompromised individuals.

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

“…It has been indicated that listeriosis carries high rates of hospitalization and mortality. Nearly 94% of confirmed cases of listeriosis need to be hospitalized, and 14% of them die (9,39). Based on the somatic O antigen, L. monocytogenes can be subclassified into 13 serotypes.…”

“…All the 13 serotypes can cause listeriosis; however, serotypes 1.2b, 1.2a, and 4b are more widespread (27,40). Apart from food matrix diversity, capacity for pathogenicity, and geographical area, the most isolated serotypes from food products are 4c, 4b, 3b, 1.2a, and 1.2b (9,41).…”

“…Due to the ability of L. monocytogenes to survive and grow in dry, cold, and high-salt environments, it is widely distributed in different matrices such soil, water, and various food products including meat, fish products, vegetables, dairy products, and ready-to-eat (RTE) food (9,47).…”

“…Various microorganisms such as bacteria, mold, and yeast are involved in the spoilage of meat and meat products. Furthermore, inappropriate production and storage condition of meat and meat products lead to incidence of diseases, which is caused by various pathogens such as Clostridium spp., Salmonella spp., Campylobacter jejuni, Escherichia coli, O157:H7, Aeromonas hydrophila, and Listeria monocytogenes, among which, L. monocytogenes is considered as the major causative agent responsible for serious diseases in both humans and animals (8,9).…”

Establishment of PMA Real-Time PCR Method to Detect Viable Cells of Listeria monocytogenes and Salmonella spp. in Milk and Dairy Products

“…pathogens from various sources, food processing as well as consumption. Salmonella spp., Listeria monocytogenes are the most frequently potential pathogens associated with milk and dairy products 10 . Salmonella spp.…”