Prevalence and Genetic Diversity of Listeria monocytogenes in the Tonsils of Pigs

Autio, Tiina; Markkula, Annukka; Hellström, Sanna; Niskanen, Taina; Lundén, Janne; Korkeala, Hannu

doi:10.4315/0362-028x-67.4.805

Cited by 19 publications

(9 citation statements)

References 17 publications

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“…Prevalence estimates for Listeria in hogs are based on recovery from tonsils, feces, as well as carcass swabs and lymph nodes obtained at slaughter (1,14,19,24,27). In this study, L. monocyto genes was cultured from tonsils (0.6%; 1 positive of 181 samples) but not from feces (0%; 0 positive of 302 samples).…”

Section: Discussionmentioning

confidence: 94%

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Low Prevalence of Listeria monocytogenes in Cull Sows and Pork

Wesley

Larsen

Hurd

et al. 2008

Journal of Food Protection

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The goal of this study was to determine the prevalence of Listeria monocytogenes in sows slaughtered at a single Midwestern plant on two occasions (trial 1, n = 179 sows; trial 2, n = 160 sows). Fecal samples collected antemortem (trial 1) as well as animal tissues, and carcass swabs collected at the abattoir (trials 1 and 2) were analyzed. Eight isolates of L. monocytogenes were recovered from five samples that represented 0.18% of the total samples (n = 2,775). In trial 1, L. monocytogenes was detected in a tonsil sample (0.6%; 1 positive of 181 tonsils), in a carcass (0.6%; 1 positive of 179 carcasses), which was sampled prior to the organic rinse, and in two chopped meat block samples (1.2%; 2 positive of 165 samples). In trial 2, L. monocytogenes was only detected in a single chopped meat block sample (0.15%; 1 positive of 688 total samples). These data indicate the low prevalence of L. monocytogenes in the cull sow.

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Section: Discussionmentioning

confidence: 94%

“…Identity of PFGE profiles has shown that processing equipment contaminates pork and vice versa (1,9,22). By PFGE analysis of L. monocytogenes isolated during trial 1, three isolates from the meat blocks were highly similar but clearly unrelated to those obtained from either the carcass or tonsil swabs.…”

Section: Discussionmentioning

confidence: 96%

Low Prevalence of Listeria monocytogenes in Cull Sows and Pork

Wesley

Larsen

Hurd

et al. 2008

Journal of Food Protection

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“…However, higher levels are not uncommon as 6.8% of positive carcass samples had greater than 3.1 MPN/cm 2 (FSIS ). Sows were found to have a lower level of positive tonsil samples than finishing swine, which may be a result of increased Listeria resistance with age or better management practices on the farm (Autio and others ).…”

Section: Campylobactermentioning

confidence: 99%

Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

Baer

Miller²,

Dilger

2013

Comp Rev Food Sci Food Safe

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Pork is the most consumed meat in the world and is a source of foodborne diseases. To develop effective food safety interventions for pork, it is crucial to understand the nature of the important pathogens affecting the pork industry, their prevalence at different phases of pork production, and interventions against pathogens in pork. The purpose of this study was to outline the significance of Salmonella, Campylobacter, Trichinella spiralis, Toxoplasma gondii, Listeria monocytogenes, and methicillin-resistant Staphylococcus aureus to the pork industry. Trichinella and Toxoplasma are historically relevant pathogens to pork and represent the effectiveness that preharvest intervention strategies can accomplish for the control of toxoplasmosis and trichinellosis. Salmonella and Campylobacter are common inhabitants of swine intestines causing a high prevalence of these pathogens on the farm as well as potential contamination during slaughter. However, both Salmonella and Campylobacter can be reduced through on-farm strategies, hygienic slaughter practices, and processing technologies. Methicillin-resistant S. aureus is an emerging pathogen with increasing focus on the livestock industry and interventions pre and postharvest have been considered for reduction of this microorganism. The greatest challenge for processors is L. monocytogenes as contamination of the further processing environment requires adequate interventions for both pork and the environment. Novel technologies such as use of bacteriophages, feed additives, and high-pressure processing are being explored as interventions against pathogens of pork. Overall, pork does contribute to foodborne diseases and various interventions are now being used against the different pathogens found in pork.

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“…Most foods that caused listeriosis in the past were ready-to-eat (RTE) products, and the primary suspected source of contamination was food processing environments, such as plants and retail stores (Autio et al, 1999(Autio et al, , 2004Nesbakken, Kapperud, & Caugant, 1996;Rørvik, Caugant, & Yndestad, 1995). At these locations, L. monocytogenes can survive for very long periods of time, with studies showing that it can survive more than 10 years in some cases (Kathariou, 2002;Senczek, Stephan, & Untermann, 2000;Tompkin, 2002).…”

Section: Introductionmentioning

confidence: 96%