Prevalence of Listeria spp. in Traditional Indian Dairy Products from Chennai Metropolis, Tamil Nadu

Suriyapriya, S.; Selvan, P; Porteen, K.

doi:10.1016/j.profoo.2016.02.025

Cited by 6 publications

(3 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This bacterium might be living in a "biofilm" -a coating of extracellular polysaccharide matrix-in food processing facilities [63,93]. Gulab Jamun, Rasagolla, curd, and payasam have been identified as sources of Listeria welshimeri, L. murrayi, and L. seeligiri [116]. LM can be used to treat human listeriosis because it is responsive to some medicines and resistant to others; nevertheless, multidrug-resistant species have evolved.…”

Section: Lm In Foodsmentioning

confidence: 99%

Probiotic Potential of Indian Traditional Fermented Foods to Combat Listeriosis

M¹,

Rajagopal²

2023

Ann Microbiol Res

View full text Add to dashboard Cite

In the northeastern part of India, more than 250 different kinds of fermented foods and alcoholic beverages are produced and consumed [3]. Due to its probiotic properties, improved shelf life, protection, sensory benefits, and nutritional value, fermented foods, beverages have grown in popularity and are used more regularly [4]. Probiotics, or fermented meals with living bacteria, have gained appeal to improve human health in recent years [5]. The WHO (World Health Organization) defines probiotics as "live bacteria that,

show abstract

Section: Lm In Foodsmentioning

confidence: 99%

Probiotic Potential of Indian Traditional Fermented Foods to Combat Listeriosis

M¹,

Rajagopal²

2023

Ann Microbiol Res

View full text Add to dashboard Cite

show abstract

“…Thus, this study was attempted for further confirmation of L. monocytogenes isolates through the detection of one of its virulence factors. PCR was carried out targeting the virulence factor Listeriolysin O (LLO) which encoded by hlyA gene and present only in virulent strains of the species and required for virulence Jay, (1996); Ueda et al (2005); Aurora et al (2007); Suriyapriya et al (2016).…”

Section: Detection Of Listeria Monocytogenshly a Gene By Using Pcr Techniquementioning

confidence: 99%

Incidence of Listeria Species in Some Dairy Products in Beni-Suef Governorate

2016

Assiut Veterinary Medical Journal

View full text Add to dashboard Cite

The present study was conducted to investigate the prevalence of Listeria spp. in some dairy products. A total of 240 samples of fresh cream, ice cream, butter milk cheese, Kareish cheese, Talaga cheese and yoghurt (40 of each) were collected randomly from different supermarkets, retail outlets and other markets outlets in Beni-Suef Governorate, Egypt. Out of 240 samples, 24(10%) were positive for Listeria species. The occurrence of Listeria spp. in fresh cream, ice cream, butter milk cheese and Kareish cheese was 6(15%), 8 (20%), 5 (12.5%) and 5(12.5%) respectively, while Listeria species couldn‫׳‬t be detected in any of Talaga cheese and yoghurt samples. The most prevalent species was L.grayii (45.83%), followed by L.monocytogenes (33.33%), and L.welshimeri (12.51%) and L. innocua 2(8.33%). All 8 L.monocytogenes isolates showed the presence of the hly A gene suggesting the possibility of danger of food borne listeriosis among dairy products consumers. In conclusion, the results of this study emphasize the need forapplying more strict hygienic control measures especially during processing, storage and marketing of dairy products.

show abstract

“…These pathogens have been frequently isolated from various meats. Among these micro-organisms, the epidemiology, pathogenesis and prevalence of Listeria monocytogenes have been studied by several authors (Drevets and Bronze, 2008;Ranjbar and Halaji, 2018;Jordan and McAuliffe, 2018;Tirumalai, 2013;Rajalakshmi et al, 2017;Miraclin et al, 2018;Suriyapriya et al, 2016;Barbuddahe et al, 2016). If the microbes on the surface of meat could be eliminated or substantially reduced immediately after slaughter, the risk of cross contamination during processing would be substantially reduced.…”

Section: Introductionmentioning

confidence: 99%