scholarly journals Study of the Effect of Echinophora platyloba Ethanolic Extract on Survival of Listeria monocytogenes in Lighvan Cheese During Ripening Time

2021 ◽  
Vol 44 (1) ◽  
pp. 79-85
Author(s):  
Siavash Ghaderi ◽  
Saman Mahdavi ◽  
Alireza Yousefi
Keyword(s):  
Listeria Monocytogenes ◽  
Salt Concentration ◽  
Dairy Products ◽  
Ethanolic Extract ◽  
Raw Milk ◽  
Natural Compounds ◽  
Complete Inhibition ◽  
Ripening Time ◽  
Chemical Preservatives ◽  
Lighvan Cheese

Abstract Listeria monocytogenes is one of the most frequent foodborne bacteria that can be transmitted through dairy products. The demand for replacing chemical preservatives with natural compounds has increased recently. The aim of this study was to investigate the effect of Echinophora platyloba DC ethanolic extract on the survival of L. monocytogenes in Lighvan cheese during ripening time. Three concentrations of E. platyloba ethanolic extract (0, 0.5, 1 and 1.5%) were added to raw milk at the beginning of Lighvan cheese manufacture, and the population of L. monocytogenes was counted on days 15, 30, 60 and 90. Furthermore, the pH and salt concentration of Lighvan cheese were evaluated in these periods. The results showed that an increase in the concentration of ethanolic extract, as well as the ripening time of Lighvan cheese, resulted in a significant decrease (p<0.05) in the levels of L. monocytogenes (cfu/g). Moreover, the logarithm of the L. monocytogenes population (log cfu/g) was significantly decreased (p<0.05) as the concentration of the added ethanolic extract was enhanced over the ripening time, but no significant changes in pH and salt concentration were observed in Lighvan cheese (p>0.05). It was found that the optimal concentration of E. platyloba ethanolic extract for the complete inhibition of L. monocytogenes was 1-1.5% following 90 days of the ripening.

Occurrence of Listeria monocytogenes in Milk and Dairy Products Produced or Imported Into Morocco

1993 ◽  
Vol 56 (3) ◽  
pp. 256-259 ◽  
Author(s):  
A. EL MARRAKCHI ◽  
A. HAMAMA ◽  
F. EL OTHMANI
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Raw Milk ◽  
Listeria Innocua ◽  
Pasteurized Milk ◽  
Listeria Species ◽  
Fresh Cheese ◽  
Milk And Dairy Products

Examination of 227 samples of milk and dairy products for Listeria monocytogenes showed that raw milk and some Moroccan traditionally made dairy products such as Iben and raib (fermented milks) and jben (fresh cheese) were contaminated with this pathogen. L. monocytogenes was the only Listeria species isolated except in one case in which it was associated with Listeria innocua. Pasteurized milk, fresh cream, and fresh and ripened cheeses (industrially made) were free from L. monocytogenes.

Comparison of EB and Fraser Enrichment Broths for the Detection of Listeria spp. and Listeria monocytogenes in Raw-Milk Dairy Products and Environmental Samples

1996 ◽  
Vol 59 (11) ◽  
pp. 1172-1175 ◽  
Author(s):  
GEERTRUI M. VLAEMYNCK ◽  
RENAAT MOERMANS
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Raw Milk ◽  
Chain Reaction ◽  
Enrichment Broth ◽  
Selective Enrichment ◽  
Isolation Frequency ◽  
Detection And Identification ◽  
Significant Difference ◽  
Polymerase Chain

This study is a comparison of the isolation frequency of Listeria spp. and Listeria monocytogenes from selected naturally contaminated dairy products, especially soft smear-ripened cheeses from raw milk and samples of feces and rinse samples from the udder taken on the farm, by using an enrichment broth (EB) recommended by the International Dairy Federation and the U.S. Food and Drug Administration (IDF and FDA) or Fraser broth as the selective enrichment. Detection and identification were carried out according to the IDF protocols and a polymerase chain reaction technique. Listeria spp. were detected in 39.8% of the 570 samples while 15.3% were positive for L. monocytogenes. For cheese and curd samples, Fraser enrichment broth gave a statistically significant higher recovery for all Listeria spp. (26 to 21 %) as well as for L. monocytogenes in particular (9 to 1.4%). For raw milk and samples taken from feces and the udder rinse no significant difference was found between EB and Fraser broth. A combination of both enrichments resulted in an increase of recovery over all matrices by 15%.

scholarly journals Two perspectives of Listeria monocytogenes hazards in dairy products: the prevalence and the antibiotic resistance

2019 ◽  
Author(s):  
Beyza H Ulusoy ◽  
Kefyalew Chirkena
Keyword(s):  
Antibiotic Resistance ◽  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Acquired Resistance ◽  
Raw Milk ◽  
Resistance Mechanisms ◽  
Penicillin G ◽  
Conjugative Transposons ◽  
Food Borne ◽  
Veterinary Importance

Abstract Listeria monocytogenes is among the most food-borne pathogens. It has the ability to grow over a range of temperature, including refrigeration temperature. Foods kept in refrigerator more than the prescribed period of time create an opportunity for the occurrence of Listeria monocytogenes. As this review shows, the prevalence of L. monocytogenes has more likely evident in pasteurized milk than other dairy products, such as raw milk. Inadequate temperature and faults in technology during pasteurization can be the disposing factors for the presence of the organism in dairy products. The organism, on the other hand, has been found to be resistant to those commonly known antibiotics that have human and veterinary importance, namely, ampicillin, Tetracycline, and chloramphenicol, streptomycin, erytromycin, penicillin G., and others. Resistance ability of the organism can be mediated by different natural and acquired resistance mechanisms, such as self-transferrable plasmids, mobilizable plasmids, and conjugative transposons. The emergence and spread of antibiotic resistance of L. monocytogenes has serious public health and economic impacts at large. This paper has reviewed the prevalence and the antibiotic resistance of L. monocytogenes isolates of dairy products and the strategic mechanisms of the organism develop resistance against the antibiotics.

scholarly journals Prevalence and antimicrobial resistance of Listeria monocytogenes isolated from raw milk and dairy products

2017 ◽  
Vol 1 (1) ◽  
pp. 10-14 ◽  
Author(s):  
Sabeen Gohar ◽  
Ghazanfar Abbas ◽  
Sanaullah sajid ◽  
Maliha Sarfraz ◽  
Sultan Ali ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Antimicrobial Resistance ◽  
Dairy Products ◽  
Raw Milk ◽  
Milk And Dairy Products

scholarly journals Predictive Microbiology of Dairy Products: Influence of Biological Factors Affecting Growth of Listeria monocytogenes

1997 ◽  
Vol 80 (4) ◽  
pp. 913-919 ◽  
Author(s):  
Agnes Brouillaud-Delattre ◽  
Murielle Maire ◽  
Catherine Collette ◽  
Cesar Mattei ◽  
Cecille Lahellec
Keyword(s):  
Listeria Monocytogenes ◽  
Low Temperature ◽  
Dairy Products ◽  
Physiological State ◽  
Raw Milk ◽  
Growth Potential ◽  
Strain Effect ◽  
Biological Factors ◽  
Factors Affecting ◽  
Different Strains

Abstract The growth potential of Listeria monocytogenes was evaluated at low temperature in sterilized milk and raw dairy products. Sterilized and raw milk were inoculated with different strains of L. monocytogenes in 2 physiological states and at various contamination levels. Raw cheese was naturally contaminated with Listeria spp. The results suggest that some biological factors influence the growth capacity of L. monocytogenes in dairy products. Significant strain effect was observed at low temperature whatever the growth medium. By contrast, no inoculum effect was observed in the 3 dairy products. In raw matrixes, growth of L. monocytogenes was influenced greatly by bacterial interactions and physiological state of inoculum cells.

scholarly journals Prevalence of Listeria monocytogenes in raw bovine milk and milk products from central highlands of Ethiopia

2015 ◽  
Vol 9 (11) ◽  
pp. 1204-1209 ◽  
Author(s):  
Eyasu Tigabu Seyoum ◽  
Daniel Asrat Woldetsadik ◽  
Tesfu Kassa Mekonen ◽  
Haile Alemayehu Gezahegn ◽  
Wondwossen Abebe Gebreyes
Keyword(s):  
Listeria Monocytogenes ◽  
Urban Areas ◽  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Bovine Milk ◽  
Raw Milk ◽  
Milk Product ◽  
Milk Products ◽  
Pasteurized Milk ◽  
Processing Plants

Introduction: Listeria monocytogenes is of major significance in human and veterinary medicine. Most human Listeria infections are foodborne and the association of contaminated milk and dairy produce consumption with human listeriosis is noteworthy. In Ethiopia, there is limited data regarding the prevalence of L. monocytogenes in raw bovine milk and dairy products. The aim of this study was, therefore, to determine the prevalence of L. monocytogenes in raw bovine milk and dairy produce. Methodology: A total of 443 milk and milk product samples were microbiologically analyzed following methods recommended by the U.S. Food and Drug Administration Bacteriological Analytical Manual to isolate Listeria spp. Results: The overall prevalence of Listeria spp. was 28.4% and specifically that of L. monocytogenes was 5.6%. Taking the prevalence of Listeria spp. into consideration, cheese was found to be highly contaminated at 60%, followed by pasteurized milk samples (40%), raw milk (18.9%) and yoghurt (5%). Considering the prevalence of Listeria monocytogenes only, raw milk had the lowest contamination while cheese had the highest, followed by pasteurized milk and yoghurt. Conclusions: Raw milk and milk products produced in urban and peri-urban areas of central Ethiopia were contaminated with pathogenic bacteria, L. monocytogenes. The detection of this pathogen in raw milk and milk products warrants an urgent regulatory mechanism to be put in place and also the potential role of milk processing plants in the contamination of dairy products should be investigated.

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