Occurrence of Listeria monocytogenes in cheese and ice cream produced in the State of Paraná, Brazil

Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

“…In other countries, as similar to our study, the reported isolation rates of L. monocytogenes from cheese samples were 0% in Algeria (Bouayad et al, 2012), and Iran (Shamloo et al, 2015). In contrast to the present study, a high percentage of L. monocytogenes contamination to cheese samples was obtained: 6.7% in Brazil (Abrahao et al, 2008) and 9.8% in Spain (Arrese and Arroyo-Izaga, 2012). The contamination reasons of L. monocytogenes in fermented milk products were: i) Insufficient heat treatment of milk to kill the organisms, ii) the resistance of Listeria to the decreased pH during cheese production, and iii) cross contamination through air, soil, equipment and processing units staff (Bouayad et al, 2012).…”

“…isolated was L. innocua (5.5%). This finding was in agreement with earlier report (Abrahao et al, 2008;Gebretsadik et al, 2011;Rahimi et al, 2012;Jamali et al, 2013). L. monocytogenes was isolated from only raw milk (0.5%) in this study.…”

“…In countries other than Turkey, as similar to our study, the prevalence of Listeria spp. in cheese samples was reported as 16.7% in Brazil (Silva et al, 2003), 12.2% in Brazil (Abrahao et al, 2008), 15% in Iran (Rahimi et al, 2012), and 10% in Egypt (Elshinaway et al, 2017). L. ivanovii is connected with listeriosis.…”

Incidence of psychrotrophs bacteria with potential public health implications in ice cream sold in Zakho markets

“…22 Listeria is a facultative intracellular psychrotrophs bacterium that can survive and persist in a variety of frozen foods and food processing environments. 23 Listeria species are incredibly and hardy able to grow in refrigerator at 4°C to 37°C the body's internal temperature. 24 Low temperate around 4°C is not sufficient to prevent growth of L. monocytogenes as even small inoculums of bacteria held at these temperatures may outgrow competing organisms and capable of produce an infective dose sufficient to cause disease.…”

“…26 Many studies cited the incidence of Listeria monocytogenes in dairy milk and ice cream. 1,23,27 Other foodborne pathogenic bacteria such as Escherichia coli are also present in the ice cream, 14,28,29 which is the main cause of diarrhoea, vomiting and food poisoning during summer. No microbial cells can resist long pasteurization conditions, but there is an opportunity for bacterial contamination due to the poor personal hygiene of people handling the ice cream and from contaminated water.…”