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

Abstract

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.

Distribution of Listeria spp., and Listeria monocytogenes in micro- and small-scale meat product processing plants

“…3 shows the layout of plant B, which has an L-shaped workflow distribution, where the input of raw materials and the output of the finished product is carried out in different areas, avoiding cross-contamination. Additionally, in the external part of the production area, there are two transition areas with handwashing and foot foaming stations, frequently described in the literature for these areas [ 9 ]. However, in one of them, cleaning and disinfection materials such as brooms and cleaning rags are stored, favouring, as it is a humid area, conditions conducive to the growth of microorganisms.…”

“…As a strategy for the detection of Listeria spp., as part of the sampling plan, it is necessary to make hygienic zoning to identify i) non-food processing areas (where must be met the basic sanitary requirements, but not Good Manufacturing Practices (GMP) such as offices, employee areas and maintenance areas), ii) transition areas (areas that allow passage to GMP areas, may include an entrance or door, iii) GMP compliance areas (must meet basic GMP requirements, with special care in handling product flow, linear traffic, and attention to preventive controls) and iv) primary pathogen control areas (areas where the finished product is exposed to the environment, thus requiring a strict control) [ 9 ] (Food Safety Preventive Control Alliance; https://www.ifsh.iit.edu/fspca/fspca-preventive-controls-human-food ; access 08- 08-2022).…”

Recurring food source‐based Listeria outbreaks in the United States: An unsolved puzzle of concern?

“…and other environs (low-risk) zones in food processing facilities is and hyperspectral imaging in manufacturing unit and surrounding environments are also recommended for effective screening. [50][51][52] Applying the thermal, non-thermal, chemical, phyto-extracted listeriostatic and listericidal agents to control Listeria is suggested.…”

“…Molecular techniques like real‐time nucleic acid sequence‐based amplification (NASBA), PCR, loop‐mediated isothermal amplification (LAMP) and oligonucleotide‐based microarrays, as also immunological methods like immunomagnetic capture and lateral flow immunoassay/immunochromatography are useful state‐of‐the‐art screening and diagnostic tools. Optical, piezoelectric, electrochemical and cell‐based biosensor approaches and spectrophotometric methods like near‐infrared spectroscopy (NIR), Raman spectroscopy, matrix‐assisted laser desorption ionization time‐of‐flight mass spectrometry (MALDI‐TOF MS) and hyperspectral imaging in manufacturing unit and surrounding environments are also recommended for effective screening 50–52 . Applying the thermal, non‐thermal, chemical, phyto‐extracted listeriostatic and listericidal agents to control Listeria is suggested.…”

Evaluation of Antimicrobial Resistance of Different Phylogroups of Escherichia coli Isolates from Feces of Breeding and Laying Hens

“…The initial number of living microorganisms, including pathogens, will be substantially reduced when properly processed. However, the prevalence of pathogenic microorganisms and deterioration in ready-to-eat (RTE) foods can substantially increase through post-processing handling activities, the duration of exposure at points of sale and storage conditions [10].…”