Foodborne<i>Listeria monocytogenes</i>: A Real Challenge in Quality Control

Pusztahelyi, Tünde; Szabó, Judit; Dombrádi, Zsuzsanna; Kovács, Szilvia; Pócsi, István

doi:10.1155/2016/5768526

Cited by 9 publications

(14 citation statements)

References 31 publications

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“…The result is in agreement with the findings of Cetinkaya et al (2014) who reported 30% and 32% by Alvarez-Ordoriez et al (2015) but lower than 71% recorded by Eklund et al (1995) and 88% recorded by Ieren et al (2013). More so, the result were higher than 15% reported by Johansson et al (1999), 17% by Fonnesbech-Vogel et al (2001, 1% by Hoffman et al (2003) and 3% by Pusztahelyi et al (2016). The differences in the values might be attributed the management practices such as cleaning.…”

Section: Discussionsupporting

confidence: 91%

Detection of Listeria monocytogenes in Fried Fish, Processing Slab and Tools

Adeshina

Abdulwahab

Adewale

et al. 2017

Harran Üniversitesi Veteriner Fakültesi Dergisi

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This study investigated the prevalence of Listeria monocytogenes in fried fish, processing slab and tool in Kwara state, Nigeria. A total of 2400 fish samples, 800 slabs and 800 tool samples were collected aseptically using stratified sampling methods for L. monocytogenes analysis. The samples were cultured for L. monocytogenes using PALCAM and fraser selective agar and supplements. The isolates were characterized using both biochemical and molecular methods. The data obtained were subjected to descriptive statistics and chi-square test, P=0.05. The results have showed that 528 (22%), 313 (39.13%) and 195 (24.38%) of the fried fish, slab and tool samples are positive for L. monocytogenes respectively. Molecular characterization using PCR has shown that 25.87% of biochemically characterized isolates are identified as L. monocytogenes. Listeria monocyogenes was identified in fried fish (12.88%), slab (36.41%) and tool (26.41%) samples. There was a significant difference between the occurrence of L. monocytogenes in fish, slab and tools. Fried fish, processing slab and tools were heavily contaminated with L. monocytogenes. Processing slab and tools were identified to be predisposing factors, and therefore calls for attentions.

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Section: Discussionsupporting

confidence: 91%

Detection of Listeria monocytogenes in Fried Fish, Processing Slab and Tools

Adeshina

Abdulwahab

Adewale

et al. 2017

Harran Üniversitesi Veteriner Fakültesi Dergisi

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“…Pusztahelyi et al reported that more than half of the tested bacterial strains (n = 18) were scored with values that gave secure identification only at the genus level (2.000–2.299), while only seven strains gave a highly probable species identification (>2.300). Furthermore, the same study showed the misidentification of L. monocytogenes at the species level [ 19 ]. In contrast, Thouvenot et al reported the complete reliability of MALDI-TOF MS mass spectrometry to identify Listeria in human, animal, food and environmental microbiology, with 100% accuracy for identifying eight species, including L. monocytogenes [ 17 ].…”

Section: Discussionmentioning

confidence: 99%

“…This technique enabled the identification of L. monocytogenes with 100% accuracy, regardless of its origin, whether from humans, animals, food or the environment [ 16 , 17 ]. On the other hand, other authors have shown that the MALDI-TOF MS method is not without limitations in identifying L. monocytogenes [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Listeria monocytogenes in Artisanal Cheeses from Poland and Its Identification by MALDI-TOF MS

et al. 2021

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Listeria monocytogenes is a foodborne pathogen. A source of infection can be artisanal cheeses. Identification of the Listeria species is important for the protection of public health and the food industry. This study aimed to examine artisanal cheeses for the presence of L. monocytogenes and the effectiveness of the MALDI-TOF MS method in the identification of the L. monocytogenes isolates. A total of 370 samples of artisanal cheeses were examined. L. monocytogenes was found in 23 cheese samples (6.2%). The reliability of L. monocytogenes identification achieved by MALDI-TOF MS was varied, and the vast majority of the isolates (27/32) were identified only to the secure genus, probable species level. This study showed that (i) the occurrence of L. monocytogenes in the artisanal cheeses was at a higher level than that in the other EU countries, (ii) the standard of species identification of L. monocytogenes isolates from artisanal cheeses achieved by MALDI-TOF MS was not satisfactory and (iii) the presence of L. monocytogenes in artisanal cheeses remains a problem with regard to the food safety criterion and a potential public health risk.

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“…What should now be considered in retrospect is the demanding nature of the microbiological reference method, for example, ISO 11290-1, concerning the differentiation of L. innocua and L. monocytogenes [59]. Reports focusing on the challenges associated with Listeria detection and confirmation are available, including atypical strains or L. monocytogenes present in lower concentrations due to competitive L. innocua strains during enrichment or that mask detection of L. monocytogenes on selective agar plates such as ALOA medium [60,61] (https://www.fda.gov/food/laboratory-methodsfood/guidelines-bam-users-identification-atypical-hemolytic-listeria-isolates). This might also have contributed to a higher isolation rate of L. innocua compared to L. monocytogenes in our study.…”

Section: Discussionmentioning

confidence: 99%

Predominance of Distinct Listeria Innocua and Listeria Monocytogenes in Recurrent Contamination Events at Dairy Processing Facilities

Kaszoni-Rückerl

Mustedanagic²,

Muri-Klinger

et al. 2020

Microorganisms

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The genus Listeria now comprises up to now 21 recognized species and six subspecies, with L. monocytogenes and L. innocua as the most prevalent sensu stricto associated species. Reports focusing on the challenges in Listeria detection and confirmation are available, especially from food-associated environmental samples. L. innocua is more prevalent in the food processing environment (FPE) than L. monocytogenes and has been shown to have a growth advantage in selective enrichment and agar media. Until now, the adaptive nature of L. innocua in FPEs has not been fully elucidated and potential persistence in the FPE has not been observed. Therefore, the aim of this study is to characterize L. innocua (n = 139) and L. monocytogenes (n = 81) isolated from FPEs and cheese products collected at five dairy processing facilities (A–E) at geno- and phenotypic levels. Biochemical profiling was conducted for all L. monocytogenes and the majority of L. innocua (n = 124) isolates and included a rhamnose positive reaction. L. monocytogenes isolates were most frequently confirmed as PCR-serogroups 1/2a, 3a (95%). Pulsed-field gel electrophoresis (PFGE)-typing, applying the restriction enzymes AscI, revealed 33 distinct Listeria PFGE profiles with a Simpson’s Index of Diversity of 0.75. Multi-locus sequence typing (MLST) resulted in 27 STs with seven new L. innocua local STs (ST1595 to ST1601). L. innocua ST1597 and ST603 and L. monocytogenes ST121 and ST14 were the most abundant genotypes in dairy processing facilities A–E over time. Either SSI-1 (ST14) or SSI-2 (ST121, all L. innocua) were present in successfully FPE-adapted strains. We identified housekeeping genes common in Listeria isolates and L. monocytogenes genetic lineage III. Wherever there are long-term contamination events of L. monocytogenes and other Listeria species, subtyping methods are helpful tools to identify niches of high risk.

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FoodborneListeria monocytogenes: A Real Challenge in Quality Control

Cited by 9 publications

References 31 publications

Detection of Listeria monocytogenes in Fried Fish, Processing Slab and Tools

Detection of Listeria monocytogenes in Fried Fish, Processing Slab and Tools

Occurrence of Listeria monocytogenes in Artisanal Cheeses from Poland and Its Identification by MALDI-TOF MS

Predominance of Distinct Listeria Innocua and Listeria Monocytogenes in Recurrent Contamination Events at Dairy Processing Facilities

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