Controlling Listeria monocytogenes in ready-to-eat foods: Working towards global scientific consensus and harmonization – Recommendations for improved prevention and control

Risk factors for sporadic listeriosis in the Netherlands, 2008 to 2013

“…Measures to minimise Table 2 Underlying diseases and use of medicines in listeriosis patients (n = 279) and control subjects (n = 1,733), the Netherlands, July 2008-December 2013 the chance of contamination at the time of consumption are use of high-quality ingredients, hygienic manufacturing practices, indication of appropriate shelf-life, correct refrigerated storage, education of food handlers and food service managers, and monitoring of food industry, catering and retail [8,[20][21][22]. However, L. monocytogenes contamination cannot be entirely prevented.…”

“…However, L. monocytogenes contamination cannot be entirely prevented. Thus, pregnant women, the elderly and persons with diseases and/or medications weakening the immune system should receive information about the presence of L. monocytogenes and advice about potential high-risk food products and how to handle food safely [13,20]. Due to the relatively high usage of gastric acid inhibitors and the biological plausibility of the effect on the gastrointestinal system, adding the group of users of gastric acid inhibitors to the high-risk groups should be considered.…”

PFGE characterisation and adhesion ability of Listeria monocytogenes isolates obtained from bovine carcasses and beef processing facilities

“…Listeria monocytogenes has been considered an emerging foodborne pathogen since 1980 due to sporadic cases and outbreaks of listeriosis that have been associated with the consumption of contaminated foods (Luber et al, 2011;McLauchlin, Mitchell, Smerdon, & Jewell, 2004). Considering the severity of symptoms and the high mortality rate (Allerberger & Wagner, 2010;Colodner et al, 2003;Jiang et al, 2008;Kerr, Dealler, & Lacey, 1988;Lamont et al, 2011;Warriner & Namvar, 2009), several studies were developed to identify the main sources of contamination and relevant foods associated with this pathogen and to characterise its virulence factors (Autio et al, 1999;Barbalho, Almeida, Almeida, & Hofer, 2005;Barros et al, 2007;Cordano & Rocourt, 2001;Gudbjornsdottir et al, 2004;Jiang et al, 2008;Lecuit, 2005;Linnan et al, 1988;Nucera et al, 2010;Peccio, Autio, Korkeala, Rosmini, & Trevisani, 2003;Thevenot, Dernburg, & Vernozy-Rozand, 2006;Vitas, Aguado, & Garcia-Jalon, 2004;von Laer et al, 2009;Warriner & Namvar, 2009).…”

Ação de bacteriocinas de bactérias láticas no controle de Listeria monocytogenes e no aumento da vida de prateleira de mortadela fatiada

“…Um estudo de riscos realizado nos Estados Unidos indicou que os produtos cárneos fatiados, especialmente aqueles fatiados nos estabelecimentos de venda, são o alimento com maior risco de contaminação por L. monocytogenes (LUBER et al, 2011).…”

“…Apesar de inúmeros trabalhos evidenciarem os esforços de pesquisadores na busca de soluções para inibir o desenvolvimento de L. monocytogenes em produtos cárneos fatiados, Luber et al (2011) são de opinião que muita pesquisa é ainda necessária para aumentar o número e a variedade de opções tecnológicas para a prevenção e o controle de L. monocytogenes em alimentos prontos para consumo.…”