Diversity and distribution of Listeria monocytogenes in meat processing plants

Martín, Belén; Perich, Adriana; Gómez, Diego E.; Yangüela, Javier; Rodríguez, Alicia; Garriga, Margarita; Aymerich, Teresa

doi:10.1016/j.fm.2014.05.014

Cited by 140 publications

(108 citation statements)

References 60 publications

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“…Generally, ST9 was the most prevalent allelic profile, which was mainly isolated from Turkish meat samples. A high ST9 prevalence was also found in Spanish, Italian and Chinese meat plants and meat products (Martín et al, 2014;Parisi et al, 2010;Wang et al, 2012). Recently, L. monocytogenes ST87 isolates resulted in a foodborne outbreak in Spain in 2013 (Institute Pasteur Listeria monocytogenes MLST database), these were predominant among Chinese food isolates (Wang et al, 2012), and were also isolated in this study from two Chinese poultry products.…”

Section: Discussionsupporting

confidence: 58%

Prevalence of major foodborne pathogens in food confiscated from air passenger luggage

Schoder

Strauß

Szakmary-Brändle

et al. 2015

International Journal of Food Microbiology

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Section: Discussionsupporting

confidence: 58%

Prevalence of major foodborne pathogens in food confiscated from air passenger luggage

Schoder

Strauß

Szakmary-Brändle

et al. 2015

International Journal of Food Microbiology

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“…The ST121 type has been isolated as a persistent type in food and food-associated environments in different countries (16,42,65,66). ST121 is among the six L. monocytogenes STs most prevalent worldwide (67) and seems to be well adapted to the colonization of meat-associated environments (67,68). ST121 frequently harbors a truncated InlA, resulting in attenuated virulence (42,66).…”

Section: Bacmentioning

confidence: 99%

The Connection between Persistent, Disinfectant-Resistant Listeria monocytogenes Strains from Two Geographically Separate Iberian Pork Processing Plants: Evidence from Comparative Genome Analysis

Ortiz

López-Alonso

Rodríguez³

et al. 2016

Appl Environ Microbiol

100

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The aim of this study was to investigate the basis of the putative persistence of Listeria monocytogenes in a new industrial facility dedicated to the processing of ready-to-eat (RTE) Iberian pork products. Quaternary ammonium compounds, which included benzalkonium chloride (BAC), were repeatedly used as surface disinfectants in the processing plant. Clean and disinfected surfaces were sampled to evaluate if resistance to disinfectants was associated with persistence. Of the 14 isolates obtained from product contact and non-product contact surfaces, only five different pulsed-field gel electrophoresis (PFGE) types were identified during the 27-month study period. Two of these PFGE types (S1 and S10-1) were previously identified to be persistent and BAC-resistant (BAC r ) strains in a geographically separate slaughterhouse belonging to the same company. The remaining three PFGE types, which were first identified in this study, were also BAC r . Whole-genome sequencing and in silico multilocus sequence typing (MLST) analysis of five BAC r isolates of the different PFGE types identified in this study showed that the isolate of the S1 PFGE type belonged to MLST sequence type 31 (ST31), a low-virulence type characterized by mutations in the inlA and prfA genes. The isolates of the remaining four PFGE types were found to belong to MLST ST121, a persistent type that has been isolated in several countries. The ST121 strains contained the BAC resistance transposon Tn6188. The disinfection-resistant L. monocytogenes population in this RTE pork product plant comprised two distinct genotypes with different multidrug resistance phenotypes. This work offers insight into the L. monocytogenes subtypes associated with persistence in food processing environments. Listeria monocytogenes is a Gram-positive bacterium of the phylum Firmicutes. Often found in raw foods, L. monocytogenes bacteria can cause the life-threatening disease listeriosis. Most cases of human listeriosis appear to be caused by ready-to-eat (RTE) foods, and the risk of illness increases with the number of cells ingested and with RTE foods that support the growth of L. monocytogenes (1). Processed foods can be contaminated by contact with equipment, by the handling of raw products by staff, or from postprocessing environmental niches in which L. monocytogenes can survive despite the routine use of thorough disinfection procedures (2, 3). Mechanisms that facilitate the survival of L. monocytogenes in food processing environments include biofilm formation (4, 5), acquisition of antimicrobial resistance (6-10), and stress resistance mechanisms (11,12).L. monocytogenes is capable of colonizing food production plants with certain subtypes that are found only in specific sections of the plants (13, 14). Furthermore, some of these subtypes may persist in food processing environments for years (15-17). Persistent strains have been identified to be major postprocessing contaminants of RTE foods, and in many cases, listeriosis outbreaks have been associated with cases of p...

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“…are a special concern in the food industry, once they confer to the bacterium a greater resistance to disinfectants and sanitizers and represent a medium of contamination for the products being manipulated after the lethality heat treatment (GANDHI & CHIKINDAS, 2007;MARTÍN et al, 2014). The presence of L. monocytogenes in the industrial processing environment represents a risk to the food products due to cross contamination.…”

Section: Listeria Monocytogenes In Ready To Eat Meat Dairy and Fishementioning

confidence: 99%

An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods

2017

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Listeria monocytogenes is a relevant foodborne pathogen in public health, responsible for outbreaks of listeriosis often associated to the consumption of ready to eat meat, dairy and fishery products. Listeriosis is a serious disease that can lead to death and mainly affect children, the elderly and immunocompromised individuals. In pregnant women causes abortion or neonatal listeriosis. In Brazil, ready to eat food are appreciated and increasingly consumed by the population. Furthermore, products such as sausages, bologna, hams and cheeses have characteristics such as pH, Aw and sodium chloride content that favor the development of L. monocytogenes during their shelf life. The purpose of this paper was to present an overview of L. monocytogenes contamination in different meat, dairy and fishery products that are ready for consumption and thereby support the adoption of strategies to mitigate this risk, contributing to achieve the appropriate level protection for the consumers and thus strengthen Brazil's food safety system.

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Diversity and distribution of Listeria monocytogenes in meat processing plants

Cited by 140 publications

References 60 publications

Prevalence of major foodborne pathogens in food confiscated from air passenger luggage

Prevalence of major foodborne pathogens in food confiscated from air passenger luggage

The Connection between Persistent, Disinfectant-Resistant Listeria monocytogenes Strains from Two Geographically Separate Iberian Pork Processing Plants: Evidence from Comparative Genome Analysis

An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods

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