Ten years of molecular epidemiology surveillance of Listeria monocytogenes in Chile 2008–2017.

Paduro, Carolina A.; Montero, David A.; Chamorro, Nayaret; Carreño, Leandro J.; Vidal, Maricel; Vidal, Roberto

doi:10.1016/j.fm.2019.103280

Cited by 20 publications

(5 citation statements)

References 31 publications

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“…Among the isolates of the non-clinical samples, serogroup IVb was also the most common (33%). Ulloa et al [76] and Paduro et al [77] analyzed strains of L. monocytogenes isolated in clinical cases and foods and reported that the most common serotype was 4b followed by 1/2a. In South America, Braga et al [78] found that serotypes 1/2b and 4b were the most prevalent, 45.8% and 41.7%, respectively, in RTE foods in Uruguay.…”

Section: Discussionmentioning

confidence: 99%

Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods

et al. 2020

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Ready-to-eat (RTE) artisanal foods are very popular, but they can be contaminated by Listeria monocytogenes. The aim was to determine the presence of L. monocytogenes in artisanal RTE foods and evaluate its food safety risk. We analyzed 400 RTE artisanal food samples requiring minimal (fresh products manufactured by a primary producer) or moderate processing (culinary products for sale from the home, restaurants such as small cafés, or on the street). Listeria monocytogenes was isolated according to the ISO 11290-1:2017 standard, detected with VIDAS equipment, and identified by real-time polymerase chain reaction (PCR). A small subset (n = 8) of the strains were further characterized for evaluation. The antibiotic resistance profile was determined by the CLSI methodology, and the virulence genes hlyA, prfA, and inlA were detected by PCR. Genotyping was performed by pulsed-field gel electrophoresis (PFGE). Listeria monocytogenes was detected in 7.5% of RTE artisanal foods. On the basis of food type, positivity in minimally processed artisanal foods was 11.6%, significantly different from moderately processed foods with 6.2% positivity (p > 0.05). All the L. monocytogenes strains (n = 8) amplified the three virulence genes, while six strains exhibited premature stop codons (PMSC) in the inlA gene; two strains were resistant to ampicillin and one strain was resistant to sulfamethoxazole-trimethoprim. Seven strains were 1/2a serotype and one was a 4b strain. The sampled RTE artisanal foods did not meet the microbiological criteria for L. monocytogenes according to the Chilean Food Sanitary Regulations. The presence of virulence factors and antibiotic-resistant strains make the consumption of RTE artisanal foods a risk for the hypersensitive population that consumes them.

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Section: Discussionmentioning

confidence: 99%

Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods

et al. 2020

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“…L. monocytogenes is a gram‐positive, zoonotic bacterial pathogen with the ability to survive in different environments, including soil, water, animal feed, and fresh and frozen meat (Paduro et al, 2020; Shourav, Hasan, & Ahmed, 2020). It is a causative agent of foodborne listeriosis, both invasive and noninvasive diseases (Zamuz et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa

Moabelo

Gcebe

Gana

et al. 2023

Journal of Food Safety

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This study determined the prevalence, risk factors, and molecular characteristics of Listeria species detected in beef and beef products sampled in Mpumalanga province, South Africa. Four hundred beef and beef products were collected from 30 retail outlets in three districts (Bronkhorstspruit, Emalahleni, and Middelburg) within the province. Standard bacteriological and polymerase chain reaction (PCR) assays were used in the study. The overall prevalence of L. monocytogenes and other Listeria spp. in the samples was 8.3% (33/400) and 30% (120/400) (p < .05), respectively. For the five variables investigated, statistically significant effects were evident only for the region (p < .001) and type of product (p < .0001) for L. monocytogenes, the type of outlet (p = .011) and the type of product (p < .0001) for Listeria spp. Of the 20 types of beef and beef products tested, 15 (75%) and 17 (85%) were contaminated by L. monocytogenes and Listeria spp., respectively (p = .429). Among the four categories of products tested, the prevalence of L. monocytogenes was 7.3% (8/109), 10.6% (11/104), 7.5% (8/106), and 7.4% (6/81) for raw beef, ready‐to‐eat (RTE) products, milled beef, and offal & organs, respectively (p > .799). Among the 33 L. monocytogenes isolates, PCR genoserogroup IIa (42.4%, 1/2a‐3a) was most frequently detected. All (100%) of the isolates carried one or more of the eight virulence‐associated genes assessed, with genes inlC and inlJ detected in all the isolates. The overall prevalence of L. monocytogenes (8.3%) and the high frequency of virulent serogroups of L. monocytogenes commonly associated with human listeriosis pose a food safety risk to consumers of beef and beef‐based products contaminated by L. monocytogenes.

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“…Consequently, milk and dairy products are considered vehicles and suitable environments for bacterial growth and proliferation (Jayarao et al ., 2006 ; McAuley et al , 2014 ; Abebe et al , 2020 ). Several foodborne illness outbreaks have been reported globally (in both developed and developing countries) within the last decade (Paduro et al , 2020 ; Boone et al , 2021 ; El Hag et al , 2021 ). For instance, in March 2015, over 1700 cases of listeriosis were reported from cheese and ice cream in the European region, and 2932 cases in South Africa in 2017 (Buchanan et al , 2017 ; Ramalwa et al , 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Dairy farmers’ knowledge about milk-borne zoonosis in the Eastern Cape province, South Africa

Diniso,

Jaja

2024

Ital J Food Safety

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Foodborne zoonosis is a longstanding global issue that limits and continues to threaten the food production industry and public health in several countries. The study’s objective was to evaluate the dairy farmers’ knowledge, attitudes, and practices about milk-borne pathogens in the Eastern Cape province, South Africa. A total of 139 dairy farmers were interviewed using a semi-structured online questionnaire. The pathogens of interest were Brucella spp., Escherichia coli, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Cryptosporidium. Only 20.9% of dairy farmers reported knowledge of Brucella spp. as a milk-borne pathogen. The most known pathogen was E. coli (54.7%), followed by Listeria spp. (41.0%), Staphylococcus spp. (38.8%), and Salmonella spp. (35.3%). In this study, knowledge of milk-borne pathogens was statistically associated (p<0.05) with workplace position. Only a few participants (37.2%) showed knowledge of abortion as an important clinical sign of foodborne pathogens. Also, 84.1% of dairy farmers indicated that they consume unpasteurized milk and sour milk (77%). Some respondents (18.0%) do not believe assisting a cow during calving difficulty without wearing gloves is a risk factor for zoonosis. Knowledge assessment is essential in developing countries that have experienced a foodborne outbreak, such as South Africa. There is an urgent need to educate dairy farmers about milk-borne zoonosis to minimize the threat to food security and public health.

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Ten years of molecular epidemiology surveillance of Listeria monocytogenes in Chile 2008–2017.

Cited by 20 publications

References 31 publications

Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods

Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods

Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa

Dairy farmers’ knowledge about milk-borne zoonosis in the Eastern Cape province, South Africa

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