Occurrence of Listeria monocytogenes in Artisanal Cheeses from Poland and Its Identification by MALDI-TOF MS

Pyz‐Łukasik, Renata; Gondek, Michał; Winiarczyk, Dagmara; Michalak, Katarzyna; Paszkiewicz, Waldemar; Piróg-Komorowska, Anna; Policht, Agata; Ziomek, Monika

doi:10.3390/pathogens10060632

Cited by 10 publications

(9 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Barría et al [ 43 ] studied 546 cheese and milk samples to establish a monitoring system in Chilean cheese factories. L. monocytogenes was identified in 19 cheeses (4.1%), with a prevalence similar to that reported in a Polish study (6.2% L. monocytogenes , 370 samples) [ 44 ]. In both studies, the monitoring system focused on cheese samples as no food contact surface (FCS) or non-food contact surface (NFCS) samples were included in the sampling plan.…”

Section: Resultssupporting

confidence: 77%

Monitoring by a Sensitive Liquid-Based Sampling Strategy Reveals a Considerable Reduction of Listeria monocytogenes in Smeared Cheese Production over 10 Years of Testing in Austria

Zangerl¹,

Schoder

Eliskases-Lechner³

et al. 2021

Foods

View full text Add to dashboard Cite

Most Austrian dairies and cheese manufacturers participated in a Listeria monitoring program, which was established after the first reports of dairy product-associated listeriosis outbreaks more than thirty years ago. Within the Listeria monitoring program, up to 800 mL of product-associated liquids such as cheese smear or brine are processed in a semi-quantitative approach to increase epidemiological sensitivity. A sampling strategy within cheese production, which detects environmental contamination before it results in problematic food contamination, has benefits for food safety management. The liquid-based sampling strategy was implemented by both industrial cheese makers and small-scale dairies located in the mountainous region of Western Austria. This report considers more than 12,000 Listeria spp. examinations of liquid-based samples in the 2009 to 2018 timeframe. Overall, the occurrence of L. monocytogenes in smear liquid samples was 1.29% and 1.55% (n = 5043 and n = 7194 tested samples) for small and industrial cheese enterprises, respectively. The liquid-based sampling strategy for Listeria monitoring at the plant level appears to be superior to solid surface monitoring. Cheese smear liquids seem to have good utility as an index of the contamination of cheese up to that point in production. A modelling or validation process should be performed for the new semi-quantitative approach to estimate the true impact of the method in terms of reducing Listeria contamination at the cheese plant level.

show abstract

Section: Resultssupporting

confidence: 77%

Monitoring by a Sensitive Liquid-Based Sampling Strategy Reveals a Considerable Reduction of Listeria monocytogenes in Smeared Cheese Production over 10 Years of Testing in Austria

Zangerl¹,

Schoder

Eliskases-Lechner³

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Furthermore, the MALDI‐TOF MS was compared to the gold standard PFGE method for source‐tracking of the bacteria and both approached demonstrated good congruence with a Wallace coefficient of 0.71 and comparable discriminatory indices of 0.89 and 0.86, respectively (Jadhav et al., 2015 ). The usefulness of the MALDI‐TOF MS method for rapid, sensitive, and accurate identification of L. monocytogenes was demonstrated for different kinds of food and food production environments (Jadhav et al., 2015 ; Karasu‐Yalcin et al, 2021 ; Pyz‐Łukasik et al., 2021 ).…”

Section: Alternative Detection Methodsmentioning

confidence: 99%

“…TOF MS method for rapid, sensitive, and accurate identification of L. monocytogenes was demonstrated for different kinds of food and food production environments(Jadhav et al, 2015;Karasu-Yalcin et al, 2021;Pyz-Łukasik et al, 2021).TA B L E 2This innovative L. monocytogenes identification method is based on the VITEK ® (Value, Integrity, Teamwork, Excellence, Knowledge; bi-oMerieux, Marcy-l'Étoile, France) principles that use the MALDI TOF…”

mentioning

confidence: 99%

Listeria monocytogenes in foods—From culture identification to whole‐genome characteristics

Osek

Lachtara

Wieczorek

2022

Food Science & Nutrition

View full text Add to dashboard Cite

Listeria monocytogenes is an important foodborne pathogen, which is able to persist in the food production environments. The presence of these bacteria in different niches makes them a potential threat for public health. In the present review, the current information on the classical and alternative methods used for isolation and identification of L. monocytogenes in food have been described. Although these techniques are usually simple, standardized, inexpensive, and are routinely used in many food testing laboratories, several alternative molecular‐based approaches for the bacteria detection in food and food production environments have been developed. They are characterized by the high sample throughput, a short time of analysis, and cost‐effectiveness. However, these methods are important for the routine testing toward the presence and number of L. monocytogenes, but are not suitable for characteristics and typing of the bacterial isolates, which are crucial in the study of listeriosis infections. For these purposes, novel approaches, with a high discriminatory power to genetically distinguish the strains during epidemiological studies, have been developed, e.g., whole‐genome sequence‐based techniques such as NGS which provide an opportunity to perform comparison between strains of the same species. In the present review, we have shown a short description of the principles of microbiological, alternative, and modern methods of detection of L. monocytogenes in foods and characterization of the isolates for epidemiological purposes. According to our knowledge, similar comprehensive papers on such subject have not been recently published, and we hope that the current review may be interesting for research communities.

show abstract

“…The same result was reported in another recent study for the same bacterium. Pyz-Łukasik et al [34] were also not able to achieve a satisfactory identification by means of an analysis with MALDI-TOF MS in artisan cheeses. Jadhav et al [35] reached the identification of the genus Listeria in isolates of the bacterium from dairy sources, but not the species, identification of which was found to be influenced by the culture conditions, suggesting the need to standardize this step for protocols with MALDI-TOF MS. On the contrary, this technique was effective for rapid identification of pathogens of the Enterobacteriaceae family such as Escherichia coli, isolated from both milk and dairy products (cottage cheese and butter) [36].…”

Section: Application Of Foodomics Formentioning

confidence: 95%

Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products

et al. 2021

View full text Add to dashboard Cite

The food quality assurance before selling is a needed requirement intended for protecting consumer interests. In the same way, it is also indispensable to promote continuous improvement of sensory and nutritional properties. In this regard, food research has recently contributed with studies focused on the use of ‘foodomics’. This review focuses on the use of this technology, represented by transcriptomics, proteomics, and metabolomics, for the control and quality improvement of dairy products. The complex matrix of these foods requires sophisticated technology able to extract large amounts of information with which to influence their aptitude for consumption. Thus, throughout the article, different applications of the aforementioned technologies are described and discussed in essential matters related to food quality, such as the detection of fraud and/or adulterations, microbiological safety, and the assessment and improvement of transformation industrial processes (e.g., fermentation and ripening). The magnitude of the reported results may open the door to an in-depth transformation of the most conventional analytical processes, with the introduction of new techniques that allow a greater understanding of the biochemical phenomena occurred in this type of food.

show abstract

Occurrence of Listeria monocytogenes in Artisanal Cheeses from Poland and Its Identification by MALDI-TOF MS

Cited by 10 publications

References 25 publications

Monitoring by a Sensitive Liquid-Based Sampling Strategy Reveals a Considerable Reduction of Listeria monocytogenes in Smeared Cheese Production over 10 Years of Testing in Austria

Monitoring by a Sensitive Liquid-Based Sampling Strategy Reveals a Considerable Reduction of Listeria monocytogenes in Smeared Cheese Production over 10 Years of Testing in Austria

Listeria monocytogenes in foods—From culture identification to whole‐genome characteristics

Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products

Contact Info

Product

Resources

About