Modeling the Behavior of Listeria monocytogenes in Meat

Saraiva, Cristina; García‐Díez, Juan; Fontes, Maria da Conceição; Esteves, Alexandra

doi:10.5772/intechopen.79967

Cited by 7 publications

(8 citation statements)

References 59 publications

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“…На підприємствах харчової промисловості виявлено різноманітні резервуари патогену: підлоги, водостоки, конденсат на трубах і засоби для чищення (губки, щітки), конвеєрні стрічки, пакувальне обладнання, різаки, міксери та ручні інструменти, рукавички, фартухи (Norwood et al, 2000;Weinsetel, 2006). Конструкція приміщення, інвентарю, зношене або пошкоджене обладнання обумовлюють підвищення контамінації Listeria, утворення біоплівок на поверхнях, де традиційні процедури очищення та дезінфекції можуть бути недостатніми (Arevalos-Sánchez et al, 2012;Saraiva et al, 2018;Gray et al, 2018).…”

Section: вступunclassified

“…У Регламенті ЄС № 2073/2005 про мікробіологічні критерії зазначено, що загальноприйнятий рівень L. monocytogenes -100 КУО/г у харчових продуктах, готових до споживання, за винятком продуктів, що призначені для немовлят та спеціальних медичних потреб. Проте Регламент ЄС № 1441/2007 не встановлює обмеження для L. monocytogenes у свіжому м'ясі (Saraiva et al, 2018). За українськими вимогами виявлення L. monocytogenes не допускається у 25 г продуктів (Наказ № 549/9148 від 28.04.2004), проте визначення збудника кількісним методом не нормується.…”

Section: вступunclassified

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Monitoring of the Listeria spp. identification from the poultry products in the Dnipropetrovsk region

Zazharska

Borovuk

2019

SMLNUVMB

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Due to high mortality, listeriosis is one of the most common causes of death from illnesses associated with food, taking the second place after salmonellosis. Listeriosis, as a rule, arises as a result of consumption of contaminated products, including meat products, cheese, ready-to-eat foods. L. monocytogenes belongs to the third group of pathogenicity. Contamination by L. monocytogenes in processing of products is a constant problem in food plants. Food contamination Listeria leads to a withdrawal of products that produces economic losses. Analysis of the dynamic detection and of the differential identification of Listeria spp. in the meat products of poultry processing enterprises in Dnipropetrovsk region was conducted. The research was carried out by Dnipropetrovsk regional state laboratory of the state service of Ukraine for food safety and consumer protection. The results of bacteriological researches of meat samples which poultry plants gave for microbiological analysis during period 2008-2018 were used for monitoring. Microbiological research was carried out in accordance with valid international normative documents. The fluorescence analyzer Mini Vidas, France, the CAMP test were used for analysis. The biochemical properties of isolated microorganisms were established using BioMerieux API tests, France. Analyzing the number of researches and identification of microorganisms in the Dnipropetrovsk region for the period of 11 years, 3001 positive results out of 8172 analyzed samples were found (36.7%). Herewith, part of positive samples goes up from 8.5% in 2008 to 77.9% in 2018. L. ivanovii was isolated in 1523 samples (18.6%), L. inocua -833 (10.2%), L. monocytogenes -493 (6%), L. seeliger -97 (1.2%), L. grayi -36 (0.4%), L. welshimeri in 19 samples of meat products (0.2%) out of the 8172 microbiological studies conducted over 11 years. Of the six types of identified Listeria, more than half were L. ivanovii, which is twice as high as cases with L. incocua and thrice compared to L. monocytogenes. Моніторинг виявленняListeria spp. в м'ясопродуктах птиці у Дніпропетровській області Н.М. Зажарська, І.В. Боровик Дніпровський державний аграрно-економічний університет, м. Дніпро, Україна Через високу летальність, лістеріоз є однією з найчастіших причин смерті від хвороб, пов'язаних з харчовими продуктами, посідаючи друге місце після сальмонельозу. Лістеріоз, зазвичай, виникає в результаті споживання контамінованих продуктів, у тому числі м'ясних і молочних. L. monocytogenes відносять до третьої групи патогенності. Переробні підприємства стикаються з постійною проблемою обсіменіння L. monocytogenes у виробництві. Забруднення харчових продуктів Listeria призводить до відкликання продукції, що спричиняє суттєві економічні збитки. Проведений аналіз динаміки виявлення і диференціальної ідентифікації Listeria spp. в м'ясопродуктах птахопереробних підприємств Дніпропетровщини. Дослідження проводили у Дніпропетровській регіональній державній лабораторії державної служби України з питань безпечності харчових продуктів ...

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Section: вступunclassified

Monitoring of the Listeria spp. identification from the poultry products in the Dnipropetrovsk region

Zazharska

Borovuk

2019

SMLNUVMB

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“…Відповідно до регламенту ЄС № 2073/2005 про мікробіологічні критерії зазначено, що загальноприйнятий рівень L. monocytogenes -100 КУО/г, або у 25 г, 25 мл у харчових продуктах які готові для споживання не допускаються, за винятком продукції для немовлят і спеціальних медичних потреб. Отже якщо 1 гр продукту містить 100 КУО то, відповідно до регламенту, цей продукт являється небезпечним для вживання в їжу (Saraiva et al, 2018;Zazharska & Borovuk, 2019). За даними Kramarenko et al (2013) в Естонії лише 2,9 та 0,8 % рибних продуктів готових до споживання містили L. monocytogenes у межах 100-1000 КУО / г та > 1000 КУО/г відповідно на кінець терміну зберігання, всупереч надзвичайному поширенню збудника серед сирої продукції.…”

Section: вступunclassified

Particularities of laboratory diagnostics of Listeria spp

Боровик¹,

Zazharska²

2019

TAVM

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The laboratory diagnosis of Listeria spp is imperfect, and the detection of Listeria spp pathogen from the products is complicated by the presence of other microflora. Detection of Listeria spp under laboratory conditions has been improved. The causative agent Listeria spp was isolated from food (meat and meat products, sour milk and hard cheese, fish), washes from environmental objects, pathological material (poultry corpses). The morphological properties of different reference strains of Listeria spp (L. monocytogenes, L. ivanovii, L. seeligeri, L. grayi, L. welshimeri, L. innocua, L. murray) were compared. It is noted that all species have a rod-shaped and coccygeal form of microorganism. In smears it is quite rare to find a pathogen in the form of a «V» shape. Nutrient selective media from different manufacturers (Graso Biotech, Merck, Biolife Italiana, BioMerieux, HiMedia, Lab M, Difco) were used to study the growth properties and identification of the pathogen. The best results are obtained with medium from Graso Biotech and Merck. The method of primary and secondary accumulation was improved to guarantee the increase in the concentration of the Listeria pathogen: increasing the weight of the sample and reducing the volume of the solvent, reducing the amount of Freser broth and increasing the volume of the original suspension. Improvements in the scheme of CAMP-test prevent the merger of the hemolysis zone of the studied cultures. It is recommended to combine СAMP-test with a hemolytic test (puncture method), which allows to observe mirror hemolysis. The reference strains of Staphylococcus aureus and Rhodococcus equi are classically used for the CAMP-test, but Listeria exhibits hemolytic properties with other types of microorganisms. According to our practical experience also β-hemolytic cultures: Bacillus subtilis, Streptococcus pyogenes, Streptococcus agalactiae or Clostridium perfringens. Cultures that do not have hemolytic properties-Escherichia сolі, Enterococcus faecalis. The determination of hemolytic properties of Listeria is offered by strains of microorganisms-Bacillus subtilis and Escherichia сolі. For the identification of the pathogen, the method of enzyme-linked immunosorbent fluorescence analysis on an automatic Vidas analyzer was used. This method shortens the study period to one day in case of a negative result as opposed to the classical one (5 days). We suggest using the Vidas Listeria Duo test system to identify L. monocytogenes and Listeria spp. Using the Listeria10300 API test system allows one to determine the biochemical properties of the pathogen in one day. According to the results of bioassay in mice pathogenic properties have both L. monocytogenes and L. ivanovii.

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“…Ready-to-eat (RTE) foods are the common source of listeriosis, as these foods are usually consumed without additional processing by the consumer. A long shelf life makes RTE foods susceptible to bacterial growth, especially foods with intrinsic factors that support the growth of L. monocytogenes , e.g., foods with pH between 4.5 and 9 [ 9 ] and water activity ≥ 0.92 [ 10 ]. Studies have reported the presence of L. monocytogenes in RTE foods during storage at a refrigerated temperature [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities

Gupta

Adhikari

2022

Foods

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Listeria monocytogenes is a serious public health hazard responsible for the foodborne illness listeriosis. L. monocytogenes is ubiquitous in nature and can become established in food production facilities, resulting in the contamination of a variety of food products, especially ready-to-eat foods. Effective and risk-based environmental monitoring programs and control strategies are essential to eliminate L. monocytogenes in food production environments. Key elements of the environmental monitoring program include (i) identifying the sources and prevalence of L. monocytogenes in the production environment, (ii) verifying the effectiveness of control measures to eliminate L. monocytogenes, and (iii) identifying the areas and activities to improve control. The design and implementation of the environmental monitoring program are complex, and several different approaches have emerged for sampling and detecting Listeria monocytogenes in food facilities. Traditional detection methods involve culture methods, followed by confirmation methods based on phenotypic, biochemical, and immunological characterization. These methods are laborious and time-consuming as they require at least 2 to 3 days to obtain results. Consequently, several novel detection approaches are gaining importance due to their rapidness, sensitivity, specificity, and high throughput. This paper comprehensively reviews environmental monitoring programs and novel approaches for detection based on molecular methods, immunological methods, biosensors, spectroscopic methods, microfluidic systems, and phage-based methods. Consumers have now become more interested in buying food products that are minimally processed, free of additives, shelf-stable, and have a better nutritional and sensory value. As a result, several novel control strategies have received much attention for their less adverse impact on the organoleptic properties of food and improved consumer acceptability. This paper reviews recent developments in control strategies by categorizing them into thermal, non-thermal, biocontrol, natural, and chemical methods, emphasizing the hurdle concept that involves a combination of different strategies to show synergistic impact to control L. monocytogenes in food production environments.

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Modeling the Behavior of Listeria monocytogenes in Meat

Cited by 7 publications

References 59 publications

Monitoring of the Listeria spp. identification from the poultry products in the Dnipropetrovsk region

Monitoring of the Listeria spp. identification from the poultry products in the Dnipropetrovsk region

Particularities of laboratory diagnostics of Listeria spp

Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities

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