Isolation and characterization of Listeria monocytogenes and other Listeria species in foods of animal origin in Addis Ababa, Ethiopia

Gebretsadik, Simon; Kassa, Tesfu; Alemayehu, Haile; Huruy, Kahsay; Kebede, Nigatu

doi:10.1016/j.jiph.2010.10.002

Cited by 75 publications

(66 citation statements)

References 25 publications

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“…However, findings of the present study are comparable with a previous study, which reported prevalence of L. monocytogenes in some foods, such as, meat, cheese, fish, pork, poultry and ice cream, to be 5.1% [17]. Gebretsadik et al [20] also reported a 5.4% prevalence for L. monocytogenes from different food items analyzed, such as Ethiopian cottage cheese, raw beef, raw milk and liquid whole egg; with raw milk being the most contaminated one (13%). In Botswana, a total of 1,324 food samples obtained from supermarkets and street vendors were analyzed for the presence of L. monocytogenes of which 57(4.3%) were found positive.…”

Section: Discussionsupporting

confidence: 90%

Prevalence of Listeria monocytogenes in raw bovine milk and milk products from central highlands of Ethiopia

Seyoum

Woldetsadik

Mekonen

et al. 2015

J Infect Dev Ctries

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Introduction: Listeria monocytogenes is of major significance in human and veterinary medicine. Most human Listeria infections are foodborne and the association of contaminated milk and dairy produce consumption with human listeriosis is noteworthy. In Ethiopia, there is limited data regarding the prevalence of L. monocytogenes in raw bovine milk and dairy products. The aim of this study was, therefore, to determine the prevalence of L. monocytogenes in raw bovine milk and dairy produce. Methodology: A total of 443 milk and milk product samples were microbiologically analyzed following methods recommended by the U.S. Food and Drug Administration Bacteriological Analytical Manual to isolate Listeria spp. Results: The overall prevalence of Listeria spp. was 28.4% and specifically that of L. monocytogenes was 5.6%. Taking the prevalence of Listeria spp. into consideration, cheese was found to be highly contaminated at 60%, followed by pasteurized milk samples (40%), raw milk (18.9%) and yoghurt (5%). Considering the prevalence of Listeria monocytogenes only, raw milk had the lowest contamination while cheese had the highest, followed by pasteurized milk and yoghurt. Conclusions: Raw milk and milk products produced in urban and peri-urban areas of central Ethiopia were contaminated with pathogenic bacteria, L. monocytogenes. The detection of this pathogen in raw milk and milk products warrants an urgent regulatory mechanism to be put in place and also the potential role of milk processing plants in the contamination of dairy products should be investigated.

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Section: Discussionsupporting

confidence: 90%

Prevalence of Listeria monocytogenes in raw bovine milk and milk products from central highlands of Ethiopia

Seyoum

Woldetsadik

Mekonen

et al. 2015

J Infect Dev Ctries

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“…isolated was L. innocua (5.5%). This finding was in agreement with earlier report (Abrahao et al, 2008;Gebretsadik et al, 2011;Rahimi et al, 2012;Jamali et al, 2013). L. monocytogenes was isolated from only raw milk (0.5%) in this study.…”

Section: Discussionsupporting

confidence: 94%

“…L. innocua was known to be the highest prevalent Listeria spp. (Gebretsadik et al, 2011). In the present study, the dominant Listeria spp.…”

Section: Discussionsupporting

confidence: 48%

Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

Şanlibaba

Tezel

2018

Turkish JAF Sci.Tech.

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The objective of this study was to determine the prevalence of Listeria species, specifically Listeria monocytogenes, in raw milk, pasteurized milk, white cheese, and homemade cheese. A total of 200 food samples were collected and analyzed to examine the presence of Listeria spp. The EN ISO 11290-1 method was used for isolation of Listeria. API Listeria test kit was used for biochemically characterization. Listeria spp. were isolated in 25 of the 200 samples (12.5%). The largest number of Listeria spp. was detected in homemade cheese (24%), followed by raw milk (18%), and white cheese (8%). Listeria spp. were not isolated from the pasteurized milk. The most common species isolated were Listeria innocua (5.5%); the remaining Listeria isolates were Listeria ivanovi (3.5%), Listeria welshimeri (3%), and Listeria monocytogenes (0.5%). Listeria monocytogenes was detected in only raw milk.

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“…Human infections mainly result from consuming contaminated foods, which may lead to serious and potentially life-threatening listeriosis [31]. Pregnant women, children, elders, people with inadequate immune system [32], alcoholics, drug abusers, patients with corticosteroid therapy and AIDS patients are particularly susceptible to listeriosis [33], which typically presents as septicaemia, meningitis, or meningoencephalitis, intrauterine infection; and sometimes death are reported [31,32].…”

Section: In Humansmentioning

confidence: 99%

Growing Importance of Listeriosis as Food borne Disease

Ayele¹,

Kundu²,

Jadhav³

2017

J Exp Food Chem

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Foodborne diseases are among the most widespread public health problems and are human infections transmitted through ingested food, and caused by pathogens whose natural reservoir is a vertebrate animal species. Globally, foodborne diseases resulted in over 600 million illnesses and 420,000 deaths in 2010.The majority of the pathogens causing microbial foodborne diseases are considered to be zoonotic. Presently, there are more than 350 zoonoses of multiple etiologies, which are reported from developing as well as developed nations of the world. However, listeriosis has received special attention due to the severity of infections resulting into high morbidity and mortality. Among the various species of the genus Listeria, Listeria monocytogens is recognized as the principal cause of listeriosis in humans as well as animals including birds. The most common route of infection of humans is consumption of foods contaminated by L. monocytogenes. Raw milk, pasteurized milk, soft cheeses, ice cream, meat and meat products, fish and fish products, eggs and egg products, fruits and vegetables may serve as important sources of L. monocytogenes. The organism can survive and grow over a wide range of environmental conditions such as refrigeration temperatures, low pH and high salt concentration. This allows the pathogen to overcome food preservation and safety barriers, and pose a potential risk to human health. In humans, it can lead to meningitis, encephalitis, septicemia, abortion, pneumonia, endocarditis, urethritis, diarrhea, conjunctivitis, and skin infections. The vulnerable groups are pregnant women, infants, older persons, and individuals with weakened immune system. It is recommended to undertake more sincere efforts to make sure the safe handling of various foods to minimize the contamination of L. monocytogenese, which has emerged as an important foodborne pathogen of global significance.

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Isolation and characterization of Listeria monocytogenes and other Listeria species in foods of animal origin in Addis Ababa, Ethiopia

Cited by 75 publications

References 25 publications

Prevalence of Listeria monocytogenes in raw bovine milk and milk products from central highlands of Ethiopia

Prevalence of Listeria monocytogenes in raw bovine milk and milk products from central highlands of Ethiopia

Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

Growing Importance of Listeriosis as Food borne Disease

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