A selective differential medium for the isolation of Listeria monocytogenes

Curtis, Gordon D W; Mitchell, R. L.; King, Andrea F.; Griffin, Emma J.

doi:10.1111/j.1472-765x.1989.tb00231.x

Cited by 169 publications

(78 citation statements)

References 3 publications

(2 reference statements)

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“…During the first experiment, 3 enumeration methods were compared: 1 relying on the use of selective agents, Oxford Agar incubated 48 h at 30 "C (Curtis et al, 1989), and the others relying only on incubation under selective conditions: TSA-YE (Tryptic-Soy Agar plus 0.6% Yeast Extract, Difco), the plates being incubated for 22 days at 4 "C under anaerobie conditions (Gaspak System, H 2 + CO 2 ), and BHIA (Brain Heart Infusion Agar, Difco) incubated for 28 days at 4 "C in Raibaud's tubes (long narrow tubes insuring anaerobic conditions). Incubations were performed at low temperature and under anaerobic conditions, to prevent growth of the lactococci and molds, respectively.…”

Section: Listeria Monocytogenesmentioning

confidence: 99%

Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter

Maisnier‐Patin

Deschamps

Tatini

et al. 1992

Lait

143

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Summary -Camembert cheeses were made at 3 different times with milk containing initially 10', 103 or 105 Listeria monocytogeneslml.A nisin-producing starter composed of a pair of isogenic protease positive and protease negative strains of Lactococcus lactis subsp lactis was used to inhibitNisin concentration in curd and in cheese paralleled the growth of lactococci. Maximum nisin concentration of ca 700 IU/g was obtained in curd at 9 h, then nisin concentrations decreased slowly during 9-24 h and dramatically during ripening. In the presence of nisin, the numbers of L monocytogenes decreased rapidly from 6 h to 24 h. This inhibitory effect continued until the end of the second week of ripening in the core of Camembert cheeses, leading to a reduction of 3.3 log Listerialg (average from 3 experiments) compared to the initial level in cheese milk. Thereafter, regrowth occurred in Camembert cheeses, sooner on the surface than in the interior. However, a difference of 2.4 log CFU/g between numbers of Listeria in cheese made with Nis+ and Nis-starter cultures was maintained throughout ripening (6 weeks). Nisin was particularly effective when milk contained 10 1 or 10 3 L monocytogeneslml.

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Section: Listeria Monocytogenesmentioning

confidence: 99%

Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter

Maisnier‐Patin

Deschamps

Tatini

et al. 1992

Lait

143

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“…Growth on these media is examined under oblique 450 illumination to detect the typical light blue colonies formed by Listeria species. The PALCAM medium developed by van-Netten et al (165) and the Oxford agar developed by Curtis et al (27) attempt to overcome this disadvantage by incorporating differential agents in the agar medium. On PALCAM agar, Listeria colonies appear grey-green, are approximately 2 mm in diameter, and have black, sunken centers.…”

Section: Microbiology Of L Monocytogenesmentioning

confidence: 99%

Epidemiology of human listeriosis

1991

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During the 1980s, investigation of several large epidemics of listeriosis confirmed that transmission of L. monocytogenes in food causes human disease. Progress in laboratory detection and subtyping of the organism has enhanced our ability to compare human and environmental isolates of L. monocytogenes. Transmission by foodborne organisms is now recognized as causing both epidemic and sporadic listeriosis. Continued study of dietary risk factors associated with listeriosis is needed in order to develop dietary recommendations for the expanding population at increased risk of disease. Current research application of new molecular methods to the study of L. monocytogenes may improve the ability to diagnose pregnancy-associated disease and permit the rapid detection and control of L. monocytogenes in the food supply.

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“…New methods and improvement of classical methods have been done for the detection and isolation of Lisetria monocytogenes. Among them the Oxford medium (Curtis et al, 1989).…”

Section: Discussionmentioning

confidence: 99%

Application of Specific Media, API Technique and PCR for Rapid Confirmation of Listeria monocytogenes in Foodstuffs and Water

Farouk¹,

Abdel-Shaf²,

Shalaby³

et al. 2015

Research J. of Microbiology

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Listeria monocytogenes is responsible for causing the serious infectious disease listeriorosis which occurs due to food contaminated with Listeria. The study employed herein concerned with the isolation and identification of L. monocytogenes from foodstuffs and water. Hundred different food stuffs samples (milk, cheese and meat) and 50 fresh water samples were surveyed for presence of L. monocytogenes. These samples were inoculated into two enrichment media and cultivated on Oxford agar. Presumptively positive isolates were determined by morphology of colonies, gram stain, catalase test, haemolysis on sheep blood agar and motility test. The isolates were further identified to species level by 10300 API Listeria strips, PCR was done for all specimens to evaluate its accuracy. Out of 100 foodstuffs samples, 15 samples were showed positive results for Listria species. Out of 50 fresh water samples, 5 samples were showed positive results. Antibiotic susceptibility was done for all identified strains. All isolates were sensitive to penicillin G, ampicillin, tetracycline, amikacin and erythromycin.

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A selective differential medium for the isolation of Listeria monocytogenes

Cited by 169 publications

References 3 publications

Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter

Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter

Epidemiology of human listeriosis

Application of Specific Media, API Technique and PCR for Rapid Confirmation of Listeria monocytogenes in Foodstuffs and Water

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