Prevalence and Numbers of Listeria monocytogenes in Various Ready-to-Eat Foods over a 5-Year Period in Estonia

Koskar, Julia; Kramarenko, Toomas; Meremäe, Kadrin; Kuningas, Maiu; Sõgel, Jelena; Mäesaar, Mihkel; Anton, Dea; Lillenberg, Merike; Roasto, Mati

doi:10.4315/0362-028x.jfp-18-383

Cited by 15 publications

(10 citation statements)

References 26 publications

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“…It is important, however, to highlight that the sampling focused on a specific category of ready-to-eat foods: specialty meats. In contrast, Koskar et al [24] analysed the prevalence of L. monocytogenes in a total of 30.016 RTE foods, which shows very different results to those attained in our study. Indeed, 3.6% of the samples were found to be positive, and the highest prevalence of bacteria was found in RTE fish and fish products (11.6%).…”

Section: Resultscontrasting

confidence: 99%

“…For this reason, the adoption and implementation of good hygiene practices by operators handling ingredients is of fundamental importance to minimise the risk of bacterial contamination [7]. Although it is not possible to directly compare data from other studies [24] due to the many variables that can influence the analysis, such as the geographical area and the observation period, it is interesting to note that the official data reported at a national level confirm our results [25]. Indeed, the Italian Ministry of Health, in its review of the assessment conducted in January 2021 of the risk of the consumer's exposure to L. monocytogenes [25], showed contamination rates for raw fish and seafood products of 0.6%, while cured meat products, such as cooked ham and cured ham (2%), were among the foods with the highest positive rates.…”

Section: Resultsmentioning

confidence: 99%

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Prevalence of Listeria monocytogenes and Salmonella spp. in Different Ready to Eat Foods from Large Retailers and Canteens over a 2-Year Period in Northern Italy

Castrica

Andoni

Intraina

et al. 2021

IJERPH

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This study aims to give an overview of the prevalence of Listeria monocytogenes and Salmonella spp. in 9727 samples (2996 for L. monocytogenes and 6731 for Salmonella spp.) from different categories of ready-to-eat (RTE) foods, collected over 2 years from 28 large retailers and 148 canteens in the regions of northern Italy. The RTE samples were classified into two groups according to the preparation methods: (i) multi-ingredient preparations consisting of fully cooked food ready for immediate consumption, or with minimal further handling before consumption (Group A), and (ii) multi-ingredient preparations consisting of cooked and uncooked food, or preparations consisting of only raw ingredients (Group B). L. monocytogenes and Salmonella spp. were investigated in both of these categories. The overall prevalence of L. monocytogenes and Salmonella spp. was 0.13% and 0.07%, respectively. More specifically, L. monocytogenes was found in 0.04% of 2442 analysed RTE food samples belonging to group A and in 0.54% of 554 samples belonging to group B. Furthermore, 0.03% of 5367 RTE food samples from group A and 0.21% of 1364 samples from group B tested positive for Salmonella spp. In conclusion, the results obtained in this study can provide a significant contribution to L. monocytogenes and Salmonella spp. risk analysis in RTE foods.

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Prevalence of Listeria monocytogenes and Salmonella spp. in Different Ready to Eat Foods from Large Retailers and Canteens over a 2-Year Period in Northern Italy

Castrica

Andoni

Intraina

et al. 2021

IJERPH

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“…L. monocytogenes is a foodborne pathogen and products that do not undergo sufficient thermal treatment to eliminate the pathogen or that are consumed without any processing are considered to be high-risk foods. Outbreaks of listeriosis have been linked to the contamination of unpasteurized milk and milk products, soft cheeses, fish and seafood, ready-to-eat meat products with the growing importance of plant-based novel food vehicles [ 4 , 5 , 6 ]. Foods with L. monocytogenes may become contaminated before or during processing due to the occurrence and/or persistence of the pathogen in the animal farms and the food-processing environment [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Prevalence, Genetic Diversity and Factors Associated with Distribution of Listeria monocytogenes and Other Listeria spp. in Cattle Farms in Latvia

et al. 2021

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Listeria spp. is a diverse genus of Gram-positive bacteria commonly present in the environment while L. monocytogenes and L. ivanovii are well known human and ruminant pathogens. The aim of the present study was to reveal the prevalence and genetic diversity of L. monocytogenes and other Listeria spp. and to identify the factors related to the abundance of pathogen at cattle farms. A total of 521 animal and environmental samples from 27 meat and dairy cattle farms were investigated and the genetic diversity of L. monocytogenes isolates was studied with WGS. The prevalence of Listeria was 58.9%, while of L. monocytogenes it was −11%. The highest prevalence of L. monocytogenes was found in the environment—soil samples near to manure storage (93%), mixed feed from the feeding trough and hay (29%), water samples from farms drinking trough (28%) and cattle feces (28%). Clonal complexes (CC) of CC37 (30%), CC11 (20%) and CC18 (17%) (all IIa serogroup) were predominant L. monocytogenes clones. CC18, CC37 and CC8 were isolated from case farms and CC37, CC11 and CC18 from farms without listeriosis history. Only one hypervirulent CC4 (1%) was isolated from the case farm. Sequence types (STs) were not associated with the isolation source, except for ST7, which was significantly associated with soil (p < 0.05). The contamination of soil, feeding tables and troughs with L. monocytogenes was associated with an increased prevalence of L. monocytogenes at farms. Our study indicates the importance of hygienic practice in the prevention of the dissemination of L. monocytogenes in the cattle farm environment.

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“…In this study, we assessed 570 food samples in China from 2014 to 2016, 39 RTE foods and 5 pasteurized milk samples (7.7%) tested positive for L. monocytogenes, concurrent with contamination of L. monocytogenes in RTE foods reported in Beijing (Wang W. et al, 2015) but significantly greater than that of RTE foods in Estonia (Koskar et al, 2019) and Tokyo, Japan (Shimojima et al, 2016). However, Wang et al (2018) reported that 16.2% of samples were contaminated with L. monocytogenes in retail outlets selling RTE foods and restaurants serving mutton in Zigong, Sichuan Province.…”

Section: Discussionmentioning

confidence: 99%

Heterogeneity, Characteristics, and Public Health Implications of Listeria monocytogenes in Ready-to-Eat Foods and Pasteurized Milk in China

Chen

Wang

et al. 2020

Front. Microbiol.

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Listeria monocytogenes is a foodborne pathogen with a high mortality rate in humans. This study aimed to identify the pathogenic potential of L. monocytogenes isolated from ready-to-eat (RTE) foods and pasteurized milk in China on the basis of its phenotypic and genotypic characteristics. Approximately 7.7% (44/570) samples tested positive for L. monocytogenes among 10.8% (39/360) RTE and 2.4% (5/210) pasteurized milk samples, of which 77.3% (34/44) had < 10 MPN/g, 18.2% (8/44) had 10-110 MPN/g, and 4.5% (2/44) had > 110 MPN/g. A total of 48 strains (43 from RTE foods and five from milk samples) of L. monocytogenes were isolated from 44 positive samples. PCRserogroup analysis revealed that the most prevalent serogroup was II.2 (1/2b-3b-7), accounting for 52.1% (25/48) of the total, followed by serogroup I.1 (1/2a-3a) accounting for 33.3% (16/48), serogroup I.2 (1/2c-3c) accounting for 12.5% (6/48), and serogroup II.1 (4b-4d-4e) accounting for 2.1%. All isolates were grouped into 11 sequence types (STs) belonging to 10 clonal complexes (CCs) and one singleton (ST619) via multi-locus sequence typing. The most prevalent ST was ST87 (29.2%), followed by ST8 (22.9%), and ST9 (12.5%). Virulence genes determination showed that all isolates harbored eight virulence genes belonging to Listeria pathogenicity islands 1 (LIPI-1) (prfA, actA, hly, mpl, plcA, plcB, and iap) and inlB. Approximately 85.4% isolates carried full-length inlA, whereas seven isolates had premature stop codons in inlA, six of which belonged to ST9 and one to ST5. Furthermore, LLS (encoded by llsX gene, representing LIPI-3) displays bactericidal activity and modifies the host microbiota during infection. LIPI-4 enhances neural and placental tropisms of L. monocytogenes. Results showed that six (12.5%) isolates harbored the llsX gene, and they belonged to ST1/CC1, ST3/CC3, and ST619. Approximately 31.3% (15/48) isolates (belonging to ST87/CC87 and ST619) harbored ptsA (representing LIPI-4), indicating the potential risk of this pathogen.

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Prevalence and Numbers of Listeria monocytogenes in Various Ready-to-Eat Foods over a 5-Year Period in Estonia

Cited by 15 publications

References 26 publications

Prevalence of Listeria monocytogenes and Salmonella spp. in Different Ready to Eat Foods from Large Retailers and Canteens over a 2-Year Period in Northern Italy

Prevalence of Listeria monocytogenes and Salmonella spp. in Different Ready to Eat Foods from Large Retailers and Canteens over a 2-Year Period in Northern Italy

Prevalence, Genetic Diversity and Factors Associated with Distribution of Listeria monocytogenes and Other Listeria spp. in Cattle Farms in Latvia

Heterogeneity, Characteristics, and Public Health Implications of Listeria monocytogenes in Ready-to-Eat Foods and Pasteurized Milk in China

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