The prevalence of Listeria spp. food contamination in Iran: A systematic review and meta-analysis

Hamidiyan, Negar; Salehi‐Abargouei, Amin; Rezaei, Zeinab; Tafti, Rohollah Dehghani; Mohajeri, Fateme Akrami

doi:10.1016/j.foodres.2018.02.038

Cited by 40 publications

(17 citation statements)

References 49 publications

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“…In our dataset, the overall occurrence of L. innocua in raw poultry meat and chicken products was 20% (20/100). Higher prevalence rates for L. innocua in raw poultry meat were reported from Spain (66%), Turkey (58%), Italy (40%), Jordan (50%), and Egypt (31%) [26,[33][34][35][36] while lower rates were reported from Morocco (14%) and Iran (19%) [37,38]. Contamination of raw animal products may occur after slaughter or during food processing.…”

Section: Discussionmentioning

confidence: 96%

Contamination Pathways can Be Traced along the Poultry Processing Chain by Whole Genome Sequencing of Listeria innocua

et al. 2020

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Foodborne infection with Listeria causes potentially life-threatening disease listeriosis. Listeria monocytogenes is widely recognized as the only species of public health concern, and the closely related species Listeria innocua is commonly used by the food industry as an indicator to identify environmental conditions that allow for presence, growth, and persistence of Listeria spp. in general. In our study, we analyze the occurrence of Listeria spp. in a farm-to-fork approach in a poultry production chain in Egypt and identify bacterial entry gates and transmission systems. Prevalence of Listeria innocua at the three production stages (farm, slaughterhouse, food products) ranged from 11% to 28%. The pathogenic species Listeria monocytogenes was not detected, and Listeria innocua strains under study did not show genetic virulence determinants. However, the close genetic relatedness of Listeria innocua isolates (maximum 63 SNP differences) indicated cross-contamination between all stages from farm to final food product. Based on these results, chicken can be seen as a natural source of Listeria. Last but not least, sanitary measures during production should be reassessed to prevent bacterial contamination from entering the food chain and to consequently prevent human listeriosis infections. For this purpose, surveillance must not be restricted to pathogenic species.

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Section: Discussionmentioning

confidence: 96%

Contamination Pathways can Be Traced along the Poultry Processing Chain by Whole Genome Sequencing of Listeria innocua

et al. 2020

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“…Então, observou-se se a cor permaneceu inalterada (teste positivo), ou se adquiriu coloração rósea avermelhada, indicando teste negativo para redução de nitrato (BRASIL, 2003). higiênico-sanitárias do local de produção, mas também à matéria prima utilizada para a produção do alimento (HAMIDIYAN et al, 2018;REES;DOYLE;TAYLOR, 2017), isso porque a alimentação do gado leiteiro como o consumo de silagens e a contaminação durante a ordenha têm sido consideradas a maior fonte de Listeria spp. no leite cru.…”

Section: Redução Do Nitratounclassified

PREVALÊNCIA DE Listeria spp. E Listeria monocytogenes EM QUEIJO ARTESANAL DO MEIO-OESTE CATARINENSE

Maran¹,

Balsan²,

Fronza³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

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A ocorrência de doenças veiculadas por alimentos é cada vez mais frequente, atingindo um número crescente de indivíduos. Os surtos ocasionados por Listeria monocytogenes têm sido associados a uma ampla gama de produtos alimentícios incluindo derivados lácteos. Muitas especialidades regionais de queijo são fabricadas a partir de leite cru nas propriedades rurais, empregando barreiras tecnológicas numa base empírica, podendo representar risco à segurança do consumidor se patógenos estiverem presentes. O objetivo deste trabalho foi determinar a prevalência de Listeria spp. e L. monocytogenes isoladas de amostras de queijo artesanal coletados no município de Seara, Estado de Santa Catarina, Brasil. Foram analisadas 8 amostras de queijo artesanal, sendo realizadas as etapas de enriquecimento primário e secundário, seguidas do plaqueamento em meios de cultura seletivos. As colônias suspeitas de Listeria spp. ou L. monocytogenes foram testadas quanto às características fenotípicas de crescimento em Agar Listeria segundo Ottaviani e Agosti, hemólise, utilização de carboidratos, reação da catalase, coloração de Gram, teste VM-VP, redução de nitrito e motilidade. Nenhuma amostra apresentou presença do patógeno L. monocytogenes, mas houve presença do gênero Listeria spp. em quatro amostras de queijo artesanal, fazendo-se necessário o contínuo monitoramento do rebanho e da qualidade microbiológica do alimento.

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“…Processed chicken such as deli chicken, deli turkey, eggs, and related sandwich products Table 2. Listeria in food: foods that are susceptible to contamination by Listeria monocytogenes [57,74].…”

Section: Poultrymentioning

confidence: 99%

Contamination, Prevention and Control of Listeria monocytogenes in Food Processing and Food Service Environments

Tabit¹

2018

Listeria Monocytogenes

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This chapter reviews issues related to the occurrence and growth of Listeria monocytogenes in food processing and food service environments. L. monocytogenes is a food-borne pathogen with the capacity to contaminate raw or minimally processed foods such as chilled ready-to-eat (RTE) foods. The consumption of food contaminated with L. monocytogenes can result in a disease known as listeriosis among vulnerable groups of people such as pregnant women and fetuses, newborns, adults between the ages of 65 and 75, and people with weakened immune systems. L. monocytogenes is ubiquitous and has been isolated from soil, vegetation, sewage, water, animal feed, fresh and frozen meat including poultry, slaughterhouse wastes and the feces of healthy animals and humans. The bacterium is both acid tolerant and salt tolerant. It is able to grow at refrigerator temperature, and is therefore often associated with the consumption of raw or minimally processed and often chilled RTE foods. L. monocytogenes is able to form biofilms on food processing and preparation surfaces, which protects it from antimicrobial action. Continuous education of vulnerable groups regarding food safety will increase their awareness of the importance of practicing safer food handling practices such as hand washing and safe storage of RTE foods as a means to prevent listeriosis.

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The prevalence of Listeria spp. food contamination in Iran: A systematic review and meta-analysis

Cited by 40 publications

References 49 publications

Contamination Pathways can Be Traced along the Poultry Processing Chain by Whole Genome Sequencing of Listeria innocua

Contamination Pathways can Be Traced along the Poultry Processing Chain by Whole Genome Sequencing of Listeria innocua

PREVALÊNCIA DE Listeria spp. E Listeria monocytogenes EM QUEIJO ARTESANAL DO MEIO-OESTE CATARINENSE

Contamination, Prevention and Control of Listeria monocytogenes in Food Processing and Food Service Environments

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