Occurrence and antimicrobial susceptibility of Listeria monocytogenes isolates from retail raw foods

Wang, Xiumei; Lu, X.; Lu, Yin; Liu, Huifang; Zhang, Wanjiang; Si, Wei; Yu, Shenye; Shao, Meili; Liu, Siguo

doi:10.1016/j.foodcont.2012.11.032

Cited by 77 publications

(75 citation statements)

References 35 publications

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“…It is of particular concern in ready-to-eat foods as the heating step of cooking or some other inactivation process, which would normally kill L. monocytogenes, is absent. Listeriosis outbreaks have been commonly linked to dairy products, meat and fish products and vegetable produce in the past (Wang et al 2013;Cartwright et al 2013). According to the last EU summary report on zoonoses, zoonotic agents and food-borne outbreaks, 1642 confirmed human cases of listeriosis were reported in 2012 (0.41 cases per 100,000 population), while listeriosis represented the most severe food-borne human disease in terms of hospitalisation and fatal cases (12.1%) (EFSA 2014).…”

Section: Introductionmentioning

confidence: 99%

A note on challenge trials to determine the growth of Listeria monocytogenes on mushrooms (Agaricus bisporus)

Leong¹,

Álvarez‐Ordóñez²,

Jordan³

2015

Irish Journal of Agricultural and Food Research

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In the EU, food is considered safe with regard to Listeria monocytogenes if the number of micro-organisms does not exceed 100 colony forming units (cfu)/g throughout its shelf-life. Therefore, it is important to determine if a food supports growth of L. monocytogenes. Guidelines for conducting challenge tests for growth assessment of L. monocytogenes on foods were published by the European Union Reference Laboratory (EURL) in 2014. The aim of this study was to use these guidelines to determine if refrigerated, fresh, whole, closed-cap, prepackaged mushrooms (Agaricus bisporus) support the growth of L. monocytogenes. Three batches of mushrooms were artificially inoculated at approximately 100 cfu/g with a three-strain mix of L. monocytogenes and incubated for 2 days at 8°C followed by 4 days at 12°C. L. monocytogenes numbers were determined (in triplicate for each batch) on days 0, 2 and 6. Water activity, pH and total bacterial counts were also determined. There was no increase in the number of L. monocytogenes above the threshold of 0.5 log cfu/g in any of the replicates. In 8 of 9 replicates, the numbers decreased indicating that A. bisporus do not support the growth of L. monocytogenes. As the EU regulations allow < 100 cfu/g if the food cannot support growth of L. monocytogenes, the significance of this study is that mushrooms with < 100 cfu/g may be within the regulations and therefore, quantitative rather than qualitative determination may be required.

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Section: Introductionmentioning

confidence: 99%

A note on challenge trials to determine the growth of Listeria monocytogenes on mushrooms (Agaricus bisporus)

Leong¹,

Álvarez‐Ordóñez²,

Jordan³

2015

Irish Journal of Agricultural and Food Research

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“…Evidence of the emergence of multiresistant L. monocytogenes strains from various sources has also been reported. Wang et al (43) in China and Wong et al (45) in Malaysia have been reported high multiple resistances 72.3% and 46%, respectively.…”

Section: Discussionmentioning

confidence: 89%

“…Samples: A total of 120 lamb meat samples were purchased from different markets [77] and butcher-shops [43] in Ankara, Turkey. All samples were collected aseptically and transferred to the laboratory under cold conditions and processed immediately within 2 h were analysed for Listeria on the same day.…”

Section: Methodsmentioning

confidence: 99%

Isolation of Listeria monocytogenes in lamb meat and determination of the antibiotic resistance

SARIMEHMETOĞLU

2017

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:In this study the occurrence of Listeria monocytogenes and other Listeria species were investigated from a total of 120 retail raw lamb meat samples and L. monocytogenes isolates were verified by using PCR based on hylA gene which is responsible for virulence. All L. monocytogenes isolates were analyzed by antimicrobial susceptibility tests. L. monocytogenes was isolated from 19 (15.8%) of the samples examined. The other species isolated were L. innocua, L. weshimeri and L. grayi 26 (21.6%), nine (7.5%) 2 (1.6%) strains respectively. According to the PCR analysis, hlyA gene was detected from the 58 of the isolates which were isolated from L. monocytogenes positive 19 lamb meat samples. The antibiotic resistance profiles of the 58 isolates to nine antibiotics were detected by disc diffusion method. Five (8.6%) isolates were found to be resistant to antibiotics. Among the five isolates, four (6.9%) displayed multiple resistance, only one isolate was resistant to tetracycline.Keywords: Antimicrobial resistance, food safety, lamb meat, Listeria, PCR. Kuzu etlerinden Listeria monocytogenes izolasyonu ve antibiyotik dirençliliklerinin belirlenmesi

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“…Surveys at retail have shown contamination levels of 19.8% in the United States , 22.0% in Austria (Mayrhofer et al, 2004), 24.0% in Canada (Bohaychuk et al, 2006), and 20% in China (Wang et al, 2013). In addition, two recent studies carried out in Italy by Pesavento et al (2010) and Valero et al (2014) showed that 21.4% and 14.4%, respectively, of the fresh pork cuts they examined were contaminated with L. monocytogenes.…”

Section: Resultsmentioning

confidence: 99%

Incidence and antimicrobial susceptibility of Salmonella, Listeria, and Campylobacter spp. in raw “souvlaki” marketed in Thessaloniki (Northern Greece)

Soultos

Iossifidou

Psomas

et al. 2018

J Hellenic Vet Med Soc

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ABSTRACT. Souvlaki is a popular Greek meat product consisting of small chunks or cubes of pork threaded on a small wooden or metal skewer. In the present study, 105 samples of raw pork souvlaki obtained from retail shops in Thessaloniki (Northern Greece) were screened for the incidence of Salmonella, Listeria, and Campylobacter and their susceptibility to various antimicrobial agents; serotyping of the isolates was also performed. Of the samples tested, 1.9% were positive for Salmonella and yielded 3 serovars (S. SaintPaul, S. Fyris and S. Typhimurium); 31.4% proved positive for Listeria spp. with 6.7% yielding L. monocytogenes isolates belonged to molecular serogroups 2 (serotypes 1/2c and 3c) and 4 ( serotypes 4b, 4d, and 4e). Campylobacter spp. were not detected in any of the samples tested. The antimicrobial susceptibility to various antimicrobial agents of 11 Salmonella strains and 7 L. monocytogenes strains was also determined by disc diffusion method. Salmonella spp. were susceptible to a panel of 12 antibiotics but displayed intermediate resistance to tetracycline. L. monocytogenes isolates were resistant to nalidixic acid and ceftriaxone, partly resistant to clindamycin and cefotaxime, but sensitive to all antibiotics commonly used in veterinary and human listeriosis. Our findings indicate that souvlaki could be a potential vehicle of food borne infections due to strains of L. monocytogenes and Salmonella spp. in the case of inadequate thermal processing. In addition, good hygienic practices must be applied to avoid cross-contamination during preparation or handling of the product. Keywords

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Occurrence and antimicrobial susceptibility of Listeria monocytogenes isolates from retail raw foods

Cited by 77 publications

References 35 publications

A note on challenge trials to determine the growth of Listeria monocytogenes on mushrooms (Agaricus bisporus)

A note on challenge trials to determine the growth of Listeria monocytogenes on mushrooms (Agaricus bisporus)

Isolation of Listeria monocytogenes in lamb meat and determination of the antibiotic resistance

Incidence and antimicrobial susceptibility of Salmonella, Listeria, and Campylobacter spp. in raw “souvlaki” marketed in Thessaloniki (Northern Greece)

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