Prevalence of<i>Listeria</i>in Chinese Food Products from 13 Provinces Between 2000 and 2007 and Virulence Characterization of<i>Listeria monocytogenes</i>Isolates

Chen, Jianshun; Zhang, Xiaofeng; Mei, Lingling; Jiang, Lingli; Fang, Weihuan

doi:10.1089/fpd.2008.0139

Cited by 61 publications

(39 citation statements)

References 43 publications

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“…However, with the exception of one isolate (l. monocytogenes from raw milk) found in this study, the contamination mainly occurred in the meat processing plants (n = 8). This is in agreement with the general findings that raw meat and its products are most frequently contaminated with this pathogen (Farber & Peterkin 1991;Chen et al 2009). Furthermore, l. monocytogenes normally occurs in raw material and raw food products while its occurrence in heated products is a consequence of either inadequate heat treatment or re-contamination after heating (Kathariou 2002).…”

Section: Discussionsupporting

confidence: 92%

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

Schlegelová¹,

Babák²,

Holasová³

et al. 2010

Czech J. Food Sci.

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Schlegelová J., Babák V., Holasová M., Konstantinová L., Necidová L., Šišák F., Vlková H., Roubal P., Jaglic Z. (2010): Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants. Czech J. Food Sci., 28: 450-461.The occurrence of listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., enterococcus spp., and escherichia coli in raw food materials, food products, and on food contact surfaces after sanitation was investigated during the period of 2005-2006 in three dairy cattle farms (120 samples), one dairy (124 samples), and two meat processing plants (160 samples). A total of 1409 isolates were identified. The epidemiological characterisation and determination of the virulence factors and antimicrobial resistance were performed on selected isolates. The level of bacterial contamination generally decreased during the production process (the contamination of food products was lower than that of raw material). However, the contamination of food contact surfaces was relatively high even after sanitation. Moreover, specific microbiological profiles were found on the inside equipment surfaces in dairy facilities, where genetically closely related multi-resistant strains persisting in biofilm communities may occur as demonstrated for staphylococci. Although the occurrence of potentially significant pathogens was not high, the microorganisms such as l. monocytogenes, Salmonella spp., and shiga-toxin positive e. coli principally contaminated the meat processing plants. B. cereus isolates, among which 76% were positive for diarrhogenic enterotoxin, typically occurred on the inside equipment surfaces and in the heat-treated products.

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Section: Discussionsupporting

confidence: 92%

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

Schlegelová¹,

Babák²,

Holasová³

et al. 2010

Czech J. Food Sci.

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“…monocytogenes has been frequently isolated from various foods of animal origin throughout the globe (7,13,34,47). In the present study, 19 (15.8%) of a total of 120 samples examined were positive for L. monocytogenes.…”

Section: Discussionsupporting

confidence: 46%

“…in food are not of direct pathogenic significance, these organisms can be considered as useful indicators of a deterioration in hygiene or process conditions, leading to an increased risk of contamination with pathogenic Listeria species. Chen et al (13) reported the prevalence in China as 14.7% in lamb meat, Gökmen and Alişarlı (24) as 63% in minced lamb meat, Gupta et al (26) as 2% in lamb meat.…”

Section: Discussionmentioning

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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“…Foodborne transmission is the most common means of contracting both epidemic and sporadic listeriosis, with 99 % of human cases caused by consumption of contaminated food products (Chen et al, 2009a;Swaminathan & Gerner-Smidt, 2007). However, not all L. monocytogenes strains contribute equally to human illness (Orsi et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Lmo0036, an ornithine and putrescine carbamoyltransferase in Listeria monocytogenes, participates in arginine deiminase and agmatine deiminase pathways and mediates acid tolerance

et al. 2011

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Listeria monocytogenes is a foodborne pathogen causing listeriosis. Acid is one of the stresses that foodborne pathogens encounter most frequently. The ability to survive and proliferate in acidic environments is a prerequisite for infection. However, there is limited knowledge about the molecular basis of adaptation of L. monocytogenes to acid. Arginine deiminase (ADI) and agmatine deiminase (AgDI) systems are implicated in bacterial tolerance to acidic environments. Homologues of ADI and AgDI systems have been found in L. monocytogenes lineages I and II strains. Sequence analysis indicated that lmo0036 encodes a putative carbamoyltransferase containing conserved motifs and residues important for substrate binding. Lmo0036 acted as an ornithine carbamoyltransferase and putrescine carbamoyltransferase, representing the first example, to our knowledge, that catalyses reversible ornithine and putrescine carbamoyltransfer reactions. Catabolic ornithine and putrescine carbamoyltransfer reactions constitute the second step of ADI and AgDI pathways. However, the equilibrium of in vitro carbamoyltransfer reactions was overwhelmingly towards the anabolic direction, suggesting that catabolic carbamoyltransferase was probably the limiting step of the pathways. lmo0036 was induced at the transcriptional level when L. monocytogenes was subjected to low-pH stress. Its expression product in Escherichia coli exhibited higher catabolic carbamoyltransfer activities under acidic conditions. Consistently, absence of this enzyme impaired the growth of Listeria under mild acidic conditions (pH 4.8) and reduced its survival in synthetic human gastric fluid (pH 2.5), and corresponded to a loss in ammonia production, indicating that Lmo0036 was responsible for acid tolerance at both sublethal and lethal pH levels. Furthermore, Lmo0036 played a possible role in Listeria virulence.

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Prevalence ofListeriain Chinese Food Products from 13 Provinces Between 2000 and 2007 and Virulence Characterization ofListeria monocytogenesIsolates

Cited by 61 publications

References 43 publications

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

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

Lmo0036, an ornithine and putrescine carbamoyltransferase in Listeria monocytogenes, participates in arginine deiminase and agmatine deiminase pathways and mediates acid tolerance

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