Tracing Listeria monocytogenes contamination in artisanal cheese to the processing environments in cheese producers in southern Chile

Barría, Carla; Singer, Randall S.; Bueno, Irene; Estrada, Erika; Rivera, Dácil; Ulloa, Soledad; Fernández, Jorge Onrubia; Mardones, Fernando O.; Switt, Andrea I. Moreno

doi:10.1016/j.fm.2020.103499

Cited by 14 publications

(9 citation statements)

References 37 publications

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“…It is clear from the data presented that the frequency of L. monocytogenes occurrence in traditional cheeses varies, and the bacterium remains a problem concerning food safety. According to the literature, the risk of L. monocytogenes contamination of the final product may be due to the contamination of the raw material, milking equipment, production environment or farm workers [ 21 , 23 , 24 , 25 , 26 , 27 ].…”

Section: Discussionmentioning

confidence: 99%

Occurrence of Listeria monocytogenes in Artisanal Cheeses from Poland and Its Identification by MALDI-TOF MS

et al. 2021

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Listeria monocytogenes is a foodborne pathogen. A source of infection can be artisanal cheeses. Identification of the Listeria species is important for the protection of public health and the food industry. This study aimed to examine artisanal cheeses for the presence of L. monocytogenes and the effectiveness of the MALDI-TOF MS method in the identification of the L. monocytogenes isolates. A total of 370 samples of artisanal cheeses were examined. L. monocytogenes was found in 23 cheese samples (6.2%). The reliability of L. monocytogenes identification achieved by MALDI-TOF MS was varied, and the vast majority of the isolates (27/32) were identified only to the secure genus, probable species level. This study showed that (i) the occurrence of L. monocytogenes in the artisanal cheeses was at a higher level than that in the other EU countries, (ii) the standard of species identification of L. monocytogenes isolates from artisanal cheeses achieved by MALDI-TOF MS was not satisfactory and (iii) the presence of L. monocytogenes in artisanal cheeses remains a problem with regard to the food safety criterion and a potential public health risk.

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Section: Discussionmentioning

confidence: 99%

Occurrence of Listeria monocytogenes in Artisanal Cheeses from Poland and Its Identification by MALDI-TOF MS

et al. 2021

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“…Data on liquid-based sampling concepts are not available from the literature. Barría et al [ 43 ] studied 546 cheese and milk samples to establish a monitoring system in Chilean cheese factories. L. monocytogenes was identified in 19 cheeses (4.1%), with a prevalence similar to that reported in a Polish study (6.2% L. monocytogenes , 370 samples) [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

Monitoring by a Sensitive Liquid-Based Sampling Strategy Reveals a Considerable Reduction of Listeria monocytogenes in Smeared Cheese Production over 10 Years of Testing in Austria

Zangerl¹,

Schoder

Eliskases-Lechner³

et al. 2021

Foods

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Most Austrian dairies and cheese manufacturers participated in a Listeria monitoring program, which was established after the first reports of dairy product-associated listeriosis outbreaks more than thirty years ago. Within the Listeria monitoring program, up to 800 mL of product-associated liquids such as cheese smear or brine are processed in a semi-quantitative approach to increase epidemiological sensitivity. A sampling strategy within cheese production, which detects environmental contamination before it results in problematic food contamination, has benefits for food safety management. The liquid-based sampling strategy was implemented by both industrial cheese makers and small-scale dairies located in the mountainous region of Western Austria. This report considers more than 12,000 Listeria spp. examinations of liquid-based samples in the 2009 to 2018 timeframe. Overall, the occurrence of L. monocytogenes in smear liquid samples was 1.29% and 1.55% (n = 5043 and n = 7194 tested samples) for small and industrial cheese enterprises, respectively. The liquid-based sampling strategy for Listeria monitoring at the plant level appears to be superior to solid surface monitoring. Cheese smear liquids seem to have good utility as an index of the contamination of cheese up to that point in production. A modelling or validation process should be performed for the new semi-quantitative approach to estimate the true impact of the method in terms of reducing Listeria contamination at the cheese plant level.

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“…Artisanal cheeses are appreciated by consumers around the world [ 11 ] and have cultural, social, and economic importance [ 12 ]. According to the literature, artisanal cheeses were vehicles of L. monocytogenes [ 13 , 14 , 15 , 16 ] and the cause of listeriosis outbreaks [ 17 , 18 , 19 ]. Reporting foodborne outbreaks is mandatory under Zoonoses Directive 2003/99/EC.…”

Section: Introductionmentioning

confidence: 99%

Genetic Diversity and Potential Virulence of Listeria monocytogenes Isolates Originating from Polish Artisanal Cheeses

Pyz‐Łukasik

Paszkiewicz

Kiełbus

et al. 2022

Foods

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Artisanal cheeses can be sources of Listeria monocytogenes and cause disease in humans. This bacterial pathogen is a species of diverse genotypic and phenotypic characteristics. The aim of the study was to characterize 32 isolates of L. monocytogenes isolated in 2014–2018 from artisanal cheeses. The isolates were characterized using whole genome sequencing and bioinformatics analysis. The artisanal cheese isolates resolved to four molecular groups: 46.9% of them to IIa (1/2a-3a), 31.2% to IVb (4ab-4b-4d-4e), 12.5% to IIc (1/2c-3c), and 9.4% to IIb (1/2b-3b-7). Two evolutionary lineages emerged: lineage II having 59.4% of the isolates and lineage I having 40.6%. The sequence types (ST) totaled 18: ST6 (15.6% of the isolates), ST2, ST20, ST26, and ST199 (each 9.4%), ST7 and ST9 (each 6.3%), and ST1, ST3, ST8, ST16, ST87, ST91, ST121, ST122, ST195, ST217, and ST580 (each 3.1%). There were 15 detected clonal complexes (CC): CC6 (15.6% of isolates), CC9 (12.5%), CC2, CC20, CC26, and CC199 (each 9.4%), CC7 and CC8 (each 6.3%), and CC1, CC3, CC14, CC87, CC121, CC195, and CC217 (each 3.1%). The isolates were varied in their virulence genes and the differences concerned: inl, actA, LIPI-3, ami, gtcA, aut, vip, and lntA.

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Tracing Listeria monocytogenes contamination in artisanal cheese to the processing environments in cheese producers in southern Chile

Cited by 14 publications

References 37 publications

Occurrence of Listeria monocytogenes in Artisanal Cheeses from Poland and Its Identification by MALDI-TOF MS

Occurrence of Listeria monocytogenes in Artisanal Cheeses from Poland and Its Identification by MALDI-TOF MS

Monitoring by a Sensitive Liquid-Based Sampling Strategy Reveals a Considerable Reduction of Listeria monocytogenes in Smeared Cheese Production over 10 Years of Testing in Austria

Genetic Diversity and Potential Virulence of Listeria monocytogenes Isolates Originating from Polish Artisanal Cheeses

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