Surveillance of listeriosis and its causative pathogen, Listeria monocytogenes

Todd, Ewen C.D.; Notermans, S.

doi:10.1016/j.foodcont.2010.07.021

Cited by 214 publications

(134 citation statements)

References 19 publications

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“…In food processing plants the microrganism may remain from months to years due to its ability to form biofilm, being detected by laboratory tests even after sanitization (TODD & NOTERMANS, 2011;MENDONÇA et al, 2012;CASELANI et al, 2013;HENRIQUES et al, 2014).…”

Section: Listeria Monocytogenesmentioning

confidence: 99%

“…In 1981, an outbreak in Canada was first associated with the presence of this pathogen in foods, encouraging the development of research on the ubiquitous features of the microrganism and its pathogenicity (TODD & NOTERMANS, 2011). Since then, it is considered an important bacterium in public health, responsible for foodborne disease that despite the low incidence, has a high mortality rate among affected individuals (CARTWRIGHT et al, 2013;COSSART & LEBRETON, 2014;NOORDHOUT et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Ready to eat foods are those that do not require preparation by heat employment before being ingested by the consumer, and mostly those made from meat, dairy products and smoked fish were most often related to listeriosis outbreaks in Canada, European Union and United States, countries where the notification of this disease is compulsory (MCLAUCHLIN et al, 2004;FARBER et al, 2011;TODD & NOTERMANS, 2011;CARTWRIGHT et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods

2017

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Listeria monocytogenes is a relevant foodborne pathogen in public health, responsible for outbreaks of listeriosis often associated to the consumption of ready to eat meat, dairy and fishery products. Listeriosis is a serious disease that can lead to death and mainly affect children, the elderly and immunocompromised individuals. In pregnant women causes abortion or neonatal listeriosis. In Brazil, ready to eat food are appreciated and increasingly consumed by the population. Furthermore, products such as sausages, bologna, hams and cheeses have characteristics such as pH, Aw and sodium chloride content that favor the development of L. monocytogenes during their shelf life. The purpose of this paper was to present an overview of L. monocytogenes contamination in different meat, dairy and fishery products that are ready for consumption and thereby support the adoption of strategies to mitigate this risk, contributing to achieve the appropriate level protection for the consumers and thus strengthen Brazil's food safety system.

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Section: Listeria Monocytogenesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods

2017

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“…monocytogenes continues to be an important food safety concern [1]. The etiological agent of listeriosis is L. monocytogenes, a gram-positive bacterium that contaminates meat, dairy products, unwashed raw vegetables, cabbage, and ready-to-eat food [2]- [4]. In immune-compromised individuals, L. monocytogenes causes meningitis, encephalitis, abortion in pregnant women and neonatal infections [5].…”

Section: Introductionmentioning

confidence: 99%

Detection of <i>Listeria monocytogenes</i> in Foods and Characterization by PFGE

Park¹,

Jung²,

Lee³

et al. 2016

AiM

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The aims of the present study were to investigate the prevalence of Listeria monocytogenes in 1042 foods collected from different market to characterize the isolates by phenotypical and molecular methods. In particular, L. monocytogenes obtained from different types of foods such as RTE (kimbap), fish (smoked salmon and seasoned-dried slice fish) and meat (cut raw beef and pork) from 2009 to 2011, were used. Twelve samples (2.1%) were positive for L. monocytogenes. Detection rate of L. monocytogenes varied significantly by food type and ranged from 1.1% to 5.2%. Meat is the highest prevalence for L. monocytogenes (5.2%) followed by RTE (1.8%) and Fish (1.1%). Twelve isolates were also serotyped by the agglutination method. The most common serotypes detected in the 12 strains tested were 1/4b (75.0%), followed by 1/2a (16.7%), and 1/2b (8.3%). For this study, we used serotyping and detected 6 different virulence-associated genes (inlA, inlB, plcA, plcB, hlyA, and actA) and 16s rRNA using multiplex-PCR. PFGE was performed to determine genetic characterization of L. monocytogenes strains to define the genetic diversity.

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“…Rapid and sensitive detection of the infectious agents before they are widely dispersed is needed to prevent human and monetary losses (Todd and Notermans 2011). Currently, the FDA and EPA require plating, followed by polymerase chain reaction (PCR) for detection of pathogen.…”

Section: Introductionmentioning

confidence: 99%

Nucleic acid electrochemical and electromechanical biosensors: a review of techniques and developments

Rosario

Mutharasan

2014

Reviews in Analytical Chemistry

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This review comprises the last decade's development on experimental techniques for electrochemical and electromechanical sensing of nucleic acids, which originate from pathogenic bacteria, parasites, and viruses commonly found in food, water, and medical context. The electrochemical devices that are of primary interest are those that use voltammetry for detecting DNA and RNA-associated electrochemically active molecules at the working electrode. Attograms of nucleic acids have been reported to be detectable with electrochemical sensors in a batch-mode measurement arrangement. The masssensing electromechanical devices sense nucleic acids at the femtogram levels in a flow format without a molecular technique for amplifying target strand using polymerase chain reaction. Both underlying physics and methods of various studies are summarized, with discussion on limitations and potentials. We call attention to the need for sensors that not only detect but also confirm detection, as false negatives are not acceptable when one measures pathogenic species.

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Surveillance of listeriosis and its causative pathogen, Listeria monocytogenes

Cited by 214 publications

References 19 publications

An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods

An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods

Detection of <i>Listeria monocytogenes</i> in Foods and Characterization by PFGE

Nucleic acid electrochemical and electromechanical biosensors: a review of techniques and developments

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Surveillance of listeriosis and its causative pathogen, Listeria monocytogenes

Cited by 214 publications

References 19 publications

An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods

An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods

Detection of &lt;i&gt;Listeria monocytogenes&lt;/i&gt; in Foods and Characterization by PFGE

Nucleic acid electrochemical and electromechanical biosensors: a review of techniques and developments

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Detection of <i>Listeria monocytogenes</i> in Foods and Characterization by PFGE