Listeria monocytogenes incidence changes and diversity in some Brazilian dairy industries and retail products

Oxaran, Virginie; Lee, Sarah Hwa In; Chaul, Luíza Toubas; Corassin, Carlos Humberto; Barancelli, Giovana Verginia; Alves, Virgínia Farias; Oliveira, Carlos Augusto Fernandes de; Gram, Lone; Martinis, Elaine Cristina Pereira De

doi:10.1016/j.fm.2017.06.012

Cited by 38 publications

(30 citation statements)

References 80 publications

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“…Normal pasteurization conditions can eliminate typical L. monocytogenes concentration from raw milk, however, despite this, L. monocytogenes can be isolated from fresh soft cheese made from pasteurized milk (Brito et al, 2008;Silva et al, 1998Silva et al, , 2011. Although we made the simplifying assumption that milk was re-contaminated before cheese making, post-pasteurization contamination can occur at different stages during cheese production, as dairy processing plants can harbor L. monocytogenes in the environment and equipment (Barancelli et al, 2014;Oxaran et al, 2017;Silva et al, 2003). Brito et al (2008) recovered L. monocytogenes from coolers/refrigeration units, sinks, cheese molds and from the excess liquid found on trays, while Barancelli et al (2011) found that the main sources of this pathogen were non-food contact surfaces including drains, floors and platforms.…”

Section: Discussionmentioning

confidence: 99%

“…The incidence of L. monocytogenes in fresh soft cheese is quite uncertain as surveys indicate a prevalence ranging from 3 to 45% (Brito et al, 2008;Carvalho, 2003;Silva et al, 1998). Several studies have also demonstrated that Brazilian dairy processing environments are often contaminated by L. monocytogenes (Barancelli et al, 2014;Brito et al, 2008;Oxaran et al, 2017;Silva, Almeida, Alves, & Almeida, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses

et al. 2018

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This study estimated the risk of listeriosis from Brazilian cheese consumption using quantitative microbial risk assessment (QMRA). Risks associated to consumption of two cheese types were assessed: artisanal ripened semihard cheese (produced with raw milk) and refrigerated fresh soft cheese (produced with pasteurized milk). The semi-hard cheese model predicted Listeria monocytogenes growth or decline during ripening, while the soft cheese model predicted pathogen growth during refrigerated storage. Semi-hard cheese modeling scenarios considered L. monocytogenes starting concentration from −2.4 to 6 log CFU/mL in raw milk and three ripening times (4, 22 and 60 days). Soft cheese modeling scenarios considered L. monocytogenes starting concentration from −2.4 to 4 log CFU/mL in milk. The inclusion of anti-listerial lactic acid bacteria (LAB) in cheeses was also examined. Risk of listeriosis due to consumption of soft cheese was 6000 and 190 times greater than that of semi-hard cheese, for general and vulnerable populations, respectively. Aging semi-hard cheese reduced risk, and risk was influenced by L. monocytogenes starting concentration. Aging cheese with inhibitory LAB for 22 days reduced risk over 4 million-fold when L. monocytogenes was assumed to be 6 log CFU/mL in raw milk. The inclusion of inhibitory LAB also reduced risk of listeriosis due to soft cheese consumption, but not as much as for semi-hard cheese. QMRA results predicted that consumption of contaminated cheeses can carry a high risk of listeriosis, especially for vulnerable populations. Scenario analyses indicated that aging of semi-hard cheese and inclusion of antimicrobial LAB mix in semi-hard and soft cheeses are effective risk mitigation measures.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses

et al. 2018

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“…Catalase or cytochrome oxidase was tested using 3% hydrogen peroxide (Merck, Germany) or dry slide (BD Diagnostics, NJ, USA), respectively. DNA manipulation and 16S rRNA gene sequencing using the primer couple 27F (65) and 1492R (66) or NL1 (67) and LS2 (68) for the 28S rRNA gene were performed as described by Oxaran et al (42) (Table 2).…”

Section: Discussionmentioning

confidence: 99%

“…Development of mature biofilms on SSCs. In order to reproduce the dairy processing environment, biofilm formation was assessed on stainless steel coupons (SSCs) at 25°C (the temperature noted in the investigated dairies) using an associated microbial community of strains isolated from Brazilian dairies (42,43). Overnight cultures were inoculated to a final optical density at 600 nm (OD 600 ) of 0.01 in a 5-ml BHI broth tube containing a 1-by 2-cm SSC (AISI 316, unpolished, 2B finish, prepared according to Kastbjerg and Gram [69]).…”

Section: Discussionmentioning

confidence: 99%

Behavior of Foodborne Pathogens Listeria monocytogenes and Staphylococcus aureus in Mixed-Species Biofilms Exposed to Biocides

Oxaran

Dittmann

Lee

et al. 2018

Appl Environ Microbiol

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In nature and man-made environments, microorganisms reside in mixedspecies biofilms, in which the growth and metabolism of an organism are different from these behaviors in single-species biofilms. Pathogenic microorganisms may be protected against adverse treatments in mixed-species biofilms, leading to health risk for humans. Here, we developed two mixed five-species biofilms that included one or the other of the foodborne pathogens Listeria monocytogenes and Staphylococcus aureus. The five species, including the pathogen, were isolated from a single food-processing environmental sample, thus mimicking the environmental community. In mature mixed fivespecies biofilms on stainless steel, the two pathogens remained at a constant level of ϳ10 5 CFU/cm 2 . The mixed five-species biofilms as well as the pathogens in monospecies biofilms were exposed to biocides to determine any pathogen-protective effect of the mixed biofilm. Both pathogens and their associate microbial communities were reduced by peracetic acid treatments. S. aureus decreased by 4.6 log cycles in monospecies biofilms, but the pathogen was protected in the fivespecies biofilm and decreased by only 1.1 log cycles. Sessile cells of L. monocytogenes were affected to the same extent when in a monobiofilm or as a member of the mixed-species biofilm, decreasing by 3 log cycles when exposed to 0.0375% peracetic acid. When the pathogen was exchanged in each associated microbial community, S. aureus was eradicated, while there was no significant effect of the biocide on L. monocytogenes or the mixed community. This indicates that particular members or associations in the community offered the protective effect. Further studies are needed to clarify the mechanisms of biocide protection and to identify the species playing the protective role in microbial communities of biofilms. IMPORTANCE This study demonstrates that foodborne pathogens can be established in mixed-species biofilms and that this can protect them from biocide action. The protection is not due to specific characteristics of the pathogen, here S. aureus and L. monocytogenes, but likely caused by specific members or associations in the mixed-species biofilm. Biocide treatment and resistance are a challenge for many industries, and biocide efficacy should be tested on microorganisms growing in biofilms, preferably mixed systems, mimicking the application environment.

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“…Although there are few cases of listeriosis in Brazil, it has been reported that pathogenic bacteria are isolated repeatedly from the dairy farms. For example, in a survey on 437 products in Brazil, 3 (0.7%) were detected in retail products and 1 was in dairy farm products (0.2%) L. monocytogenes [13] . Tümbay et al [14] in a study conducted over feta cheese in Turkey, collected from different points of sale, 323 cheeses of 5.8% contaminated with Listeria spp and they found that it was 3.4% were L. monocytogenes.…”

Section: Discussionmentioning

confidence: 99%

Taze Kaşar Peyniri ve Süt Kaymağından İzole Edilen Listeria monocytogenes ve Esherichia coli O157:H7’nin Moleküler Tanımlaması

Ekici¹,

Dümen²,

Bayrakal³

et al. 2018

Kafkas Univ Vet Fak Derg

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In this study, it is aimed to analyze the risk factors related to Listeria monocytogenes and Esherichia coli O157:H7 monitoring in fresh kashar cheese and milk creme in the province of Istanbul. It has 100 pieces of fresh kashar cheese and 100 pieces of milk creme material. Samples were confirmed by PCR methods and genetic basis with conventional microbiological sowing methods and analysis methods. Another case for the study is to obtain significant epidemiological environment for the field strains in the country in terms of L. monocytogenes and E. coli OH157: H7, where high polymorphic protein structures and rapid genetic variation exist. In the study, 4 (2%) of E. coli OH157: H7 and 6 (3%) of L. monocytogenes were found among 200 milk slices and fresh kashar cheese samples. Those microorganisms can easily reproduce in natural environment such as soil and silage and with primer/secondary contamination, they appear to be health threatening food related pathogens. It is suggested to have studies for optimal food safety and this can be provided in accordance with appropriate legislation.

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Listeria monocytogenes incidence changes and diversity in some Brazilian dairy industries and retail products

Cited by 38 publications

References 80 publications

Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses

Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses

Behavior of Foodborne Pathogens Listeria monocytogenes and Staphylococcus aureus in Mixed-Species Biofilms Exposed to Biocides

Taze Kaşar Peyniri ve Süt Kaymağından İzole Edilen Listeria monocytogenes ve Esherichia coli O157:H7’nin Moleküler Tanımlaması

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