Listeriosis Associated with Gorgonzola (Italian Blue-Veined Cheese)

Abstract

We describe a case of listeriosis in Italy associated with the consumption of cheese. Opened samples of two brands of gorgonzola (Italian blue-veined cheese; referred to as brands "B" and "C") were collected from the patient's refrigerator. Unopened samples of the brand suspected to be the source of infection (brand B) were taken from the store where the cheese had been purchased, other local stores, and the production plant. Listeria monocytogenes serotype 1/2b was isolated from the patient and from the opened and unopened cheese samples. The contamination level varied from <100 to 1,200 cfu g(-1). Molecular typing of the isolates, using both randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE), demonstrated that the isolates from the patient's refrigerator, food stores, and production-plant samples were indistinguishable from the clinical isolate. Molecular typing verified the peristence of closely related L. monocytogenes isolates in the production plant B for 5 months. The results stress the importance of developing a code of hygienic practice for preventing, limiting, and where possible, eliminating this pathogen in processed foods and of educating at-risk persons on foods likely to be contaminated.

Biofilm Formation and Disinfectant Susceptibility of Persistent and Nonpersistent Listeria monocytogenes Isolates from Gorgonzola Cheese Processing Plants

“…In 2003, a case of listeriosis associated with the consumption of Gorgonzola, was described. Pulsed-Field Gel Electrophoresis (PFGE) and Random Amplification of Polymorphic DNA (RAPD) subtyping showed that the clinical isolate was indistinguishable from those collected from the processing plant and that closely related isolates persisted for five months in the dairy (Gianfranceschi et al, 2006). Different subtyping methods proved that specific isolates of L. monocytogenes are able to establish persistent contaminations in dairy premises for months and sometimes even years (Chambel et al, 2007;Leite et al, 2006;Rückerl et al, 2014).…”

Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening

“…The combination of standard cheese manufacture protocols with HP treatment could produce a high quality cheese without health risks due to pathogen contamination, such as Salmonella enteritis or L. monocytogenes (Gianfranceschi et al, 2006;Keene, 1999;Ratnam, 1999), as pathogens, as well as undesirable bacteria are inactivated by pressure, yet, without the negative effect on cheese flavour occurring after pasteurisation (Grappin & Beuvier, 1997). HP treatment of raw milk spiked with L. monocytogenes resulted in Camembert cheese with undetectable levels of the pathogen after 3 weeks of ripening (Linton et al, 2008).…”

Combination Effect of Essential Oils of Some Herbs With Monolaurin on Growth and Survival ofListeria Monocytogenesin Culture Media and Cheese

“…; Gianfranceschi et al . ). Soft cheese, especially, provides excellent growth conditions, and is often involved in the outbreaks of listeriosis (Melanie and Siegfried ).…”