Listeria monocytogenes in Food Matrix: Frequency and Effect of Antagonist Microbial

Habib, Fatima El; Ennaji, Moulay Mustapha; Ouardi, Abdelmoula El; Senouci, Samira

doi:10.3923/pjn.2014.141.145

Cited by 5 publications

(5 citation statements)

References 18 publications

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“…Furthermore, traditional whey, minced mead, and raw sausage were the most contaminated foods (5.7%), followed by raw milk (3.8%), smen, bovine meat, poultry meat and raw fish (1.9%). These results were higher than those reported in other regions of Morocco for poultry meat (6.6%), red meat products (6.5%), salads (6%) and seafoods (0%) [34], ground meat and sausage (3.3%) and raw poultry (1.3%) [27], raw milk (0.83%) [35], dairy products (0.74%) and poultry meat (0%) [24], and lower than those reported in poultry and bovine meat products (0% and 2.7%, respectively) [24], chiken meat (3.66%) [36], dairy products (4.1%) [34] and raw milk (8.33%) [37]. However, our findings are comparable to those reported in salads (0%) [24] and traditional whey (5.20%) [37].…”

Section: Discussioncontrasting

confidence: 73%

Occurrence, antimicrobial resistance, serotyping and virulence genes of Listeria monocytogenes isolated from foods

Bouymajane

Filali

Oulghazi

et al. 2021

Heliyon

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Listeria monocytogenes is a pathogen contaminated food, it is the cause of listeriosis worldwide. The aims of this study were to investigate the occurrence, antimicrobial resistance, serotyping and virulence genes of L. monocytogenes isolated from foods in Meknes city of Morocco. From June 2017 to May 2018, 520 food samples were randomly collected from a traditional market and two overcrowded popular neighborhoods (Lahdim and Hamria) and subjected to the detection of L. monocytogenes. Then, the antimicrobial susceptibility of the isolated strains were evaluated using the standard disk diffusion method and the determination of serotypes and virulence genes was performed by PCR. The results showed the detection of L. monocytogenes in fifteen (2.9%) of 520 samples, including three (5.7%) isolates in traditional whey, raw minced meat and raw sausage, two (3.8%) in raw milk and one (1.9%) in smen (traditional butter), raw bovine meat, raw poultry meat and raw fish, while salads and rayeb (traditional coagulated milk) were not contaminated. Among the fifteen isolated L. monocytogenes, nine (60%) belonged to the serogroup (1/2a, 1/2c, 3a and 3c), two (13.3%) belonged to the serogroup (1/2b, 3b, 4b and 4d) and four (26.6%) do not belong to any studied serogroup. Furthermore, fifteen (100%) isolates showed the presence of actA gene, fourteen (93.3%) harbored hlyA, prfA and plcB genes, thirteen (86.7%) carried inlA and inlC genes and twelve (80%) showed inlJ gene. The antimicrobial susceptibility analysis showed that the isolated strains were more resistant to amoxicillin/clavulanic acid (67.0%), erythromycin (60.0%), sulphamethoxazole (40.0%), ampicillin and sulphamethoxazole/trimethoprim (33.0%) and tetracycline (20.0%). Furthermore, 66.7% (10/15) were multidrug-resistant. From this study, we can conclude that foods marketed in Meknes city were contaminated by multidrug-resistant strains of L. monocytogenes harboring virulence genes, which may cause a serious risk to public health.

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Section: Discussioncontrasting

confidence: 73%

Occurrence, antimicrobial resistance, serotyping and virulence genes of Listeria monocytogenes isolated from foods

Bouymajane

Filali

Oulghazi

et al. 2021

Heliyon

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“…Nevertheless, one cannot exclude that the presence of L. innocua in the samples analyzed could inhibit the growth of L. monocytogenes initially present in the samples, resulting in falsenegative detection of L. monocytogenes (Carvalheira et al, 2010). Prevalence values of L. monocytogenes previously reported for other regions of Morocco (Ennaji et al, 2008;Hadrya et al, 2012) were in agreement with those found in the present study, but were different from those reported in others studies (Cohen et al, 2006;El Habib et al, 2014;Khallaf et al, 2016).…”

Section: Discussionsupporting

confidence: 56%

“…In Casablanca, for instance, L. monocytogenes was present in 14.4% of red meat products collected in 1998 (Kriem et al, 1998), absent in 156 red meat and offal samples collected between 2002 and 2004 (Cohen et al, 2006), and present in 2.3% of 426 poultry and red meat samples collected in 2008 (Ennaji et al, 2008). A study in the city of Rabat showed increasing prevalence of L. monocytogenes in various foodstuffs ranging from 0.8% in 2009 to 4.1% in 2011, with the highest prevalence (13.8%) in poultry products in 2010 (El Habib et al, 2014). Another study has reported a prevalence of L. monocytogenes of 3.7% in chicken meat samples collected in Rabat in 2011e2012 (Khallaf et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Prevalence of Listeria spp. and characterization of Listeria monocytogenes isolated from food products in Tetouan, Morocco

Amajoud

Leclercq²,

Castillo

et al. 2018

Food Control

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A total of 1096 food samples were purchased in Tetouan, North-Western of Morocco, to examine the presence of Listeria spp. Eighty (7.3%) of the tested samples were found positive for the presence of Listeria spp., while L. monocytogenes was detected in 16 (1.5%) samples.L. monocytogenes isolates belonged to clonal complexes CC2 (PCR serogroup IVb) and CC199 (PCR serogroup IIa) and to 8 different combined AscI/ApaI pulsed-field gel electrophoresis profiles. Core genome multilocus sequence typing (cgMLST) allowed to distinguish 12 different cgMLST types and revealed the presence of 3 clusters of closely-related isolates from different samples, suggesting the existence of common sources of contamination. Isolates showed no resistance to the reference antibiotics used for the treatment of listeriosis. This study underlines the circulation of L. monocytogenes strains of clonal complex CC2 in Morocco and highlights the importance of microbiological surveillance in order to minimize consumers' exposure to this foodborne pathogen.

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“…Meat itself is an excellent source of protein for humans and an excellent source of nutrient for the growth of microbes, some of which are bacterial foodborne pathogens (Public Health England, 2013;Warriss, 2000). Different types of bacterial foodborne pathogens including Salmonella spp., Campylobacter spp., Listeria monocytogenes, Clostridium perfringens, Escherichia coli, Staphylococcus aureus and many more have been isolated from meat and meat products (Alsheikh et al, 2012;Geidam et al, 2012;Adzitey et al, 2010Adzitey et al, , 2011aAdzitey et al, , 2012bAdzitey et al, , c, d, 2013Adzitey et al, , 2014Liu et al, 2013;Geck et al, 2014;El Habib et al, 2014). Scallan et al (2011) estimated that bacteria cause 3.6 million (39%) foodborne illnesses in the USA.…”

Section: Introductionmentioning

confidence: 99%

Microbial Quality of Fresh and Smoked Guinea Fowl Meat Sold in the Bolgatanga Municipality, Ghana

Adzitey¹,

Teye²,

Anachinaba³

2015

Asian J. of Poultry Science

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The study was conducted to determine the microbial quality of fresh (raw or uncooked) and smoked guinea fowl meats sold in the Bolgatanga Municipality of Ghana. Observations were also made to know the hygienic conditions under which guinea fowls are slaughtered and smoked. Guinea fowl meat samples were obtained from five different retail shops in the Bolgatanga Municipality. Twenty meat samples each (10 fresh and 10 smoked guinea fowl meats) were collected from five different retail shops. Collected samples were analyzed microbiologically using a modified procedure in the bacteriological analytical manual of the food and drugs administration-USA. Total aerobic count for the guinea fowl meats ranged from 3.63-6.19 log CFU cmG 2 ; so that, it was 3.99-6.19 log CFU cmG 2 for fresh guinea fowl meat in compared with smoked guinea fowl's bacteria load that ranged from 3.63-5.25 CFU cmG 2 (p<0.05). Fresh guinea fowl meat from Next Door (6.19 log CFU cmG 2) was the most contaminated meat sample and smoked guinea fowl meat from Speed Link (3.63 log CFU cmG 2) was the least contaminated meat sample. Bacterial species identified on the fresh and smoked guinea fowl meat samples were Staphylococcus spp., Salmonella spp., Escherichia coli, Streptococcus spp., Pseudomonas spp., Proteus spp. and Bacillus spp. Staphylococcus spp. and Bacillus spp., were the most common identified bacteria followed by Escherichia coli. Physical observation revealed that meat sellers were involved in unhygienic practices such as using of knives without sterilizing them, wearing of dirty aprons and clothes and busily conversing while smoking and selling meat. Generally the fresh guinea fowl meats had high microbial load than the smoked guinea fowl meats. Furthermore, fresh and smoked guinea fowl meat samples from Next Door were the most contaminated meat samples while fresh and smoked guinea fowl samples from Speed Link were the least contaminated meat samples. Staphylococcus spp., Salmonella spp., Escherichia coli, Streptococcus spp., Pseudomonas spp., Proteus spp. and Bacillus spp. were present in guinea fowl meats sold in the Bolgatanga Municipality.

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Listeria monocytogenes in Food Matrix: Frequency and Effect of Antagonist Microbial

Cited by 5 publications

References 18 publications

Occurrence, antimicrobial resistance, serotyping and virulence genes of Listeria monocytogenes isolated from foods

Occurrence, antimicrobial resistance, serotyping and virulence genes of Listeria monocytogenes isolated from foods

Prevalence of Listeria spp. and characterization of Listeria monocytogenes isolated from food products in Tetouan, Morocco

Microbial Quality of Fresh and Smoked Guinea Fowl Meat Sold in the Bolgatanga Municipality, Ghana

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