scholarly journals Prevalence and Characteristics of Listeria monocytogenes Isolates in Raw Milk, Heated Milk and Nunu, a Spontaneously Fermented Milk Beverage, in Ghana

Beverages ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 40 ◽  
Author(s):  
James Owusu-Kwarteng ◽  
Alhassan Wuni ◽  
Fortune Akabanda ◽  
Lene Jespersen
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Milk ◽  
Fermented Milk ◽  
Heated Milk

Listeria monocytogenes in Raw Milk: Detection, Incidence, and Pathogenicity

1987 ◽  
Vol 50 (3) ◽  
pp. 188-192 ◽  
Author(s):  
J. LOVETT ◽  
D. W. FRANCIS ◽  
J. M. HUNT
Keyword(s):  
United States ◽  
Listeria Monocytogenes ◽  
Sampling Period ◽  
Raw Milk ◽  
The United States ◽  
Isolation Method ◽  
Listeria Species ◽  
Adult Mice ◽  
Listeria Ivanovii

To determine the incidence of Listeria monocytogenes in raw milk, an isolation method was evaluated and used to analyze milk from three areas of the United States. The incidence varied by area from 0% in California to 7% in Massachusetts, with an overall incidence of 4.2%. The highest incidence found in any area during a single sampling period was 12% in Massachusetts in March 1985. During that same sampling, the incidence for all Listeria species was 26%. Of the 27 L. monocytogenes strains isolated during the survey, 25 were pathogenic in adult mice. One of three Listeria ivanovii isolated was pathogenic. No other isolates demonstrated pathogenicity.

scholarly journals Listeria monocytogenes: An emerging food-borne pathogen and its public health implications

2016 ◽  
Vol 10 (02) ◽  
pp. 149-154 ◽  
Author(s):  
Waffa W Reda ◽  
Khaled Abdel-Moein ◽  
Ahmed Hegazi ◽  
Yasmin Mohamed ◽  
Khaled Abdel-Razik
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Milk ◽  
Food Samples ◽  
Food Borne ◽  
Contaminated Food ◽  
Luncheon Meat ◽  
Stool Specimens ◽  
Polymerase Chain ◽  
Minced Meat

Introduction: Listeria monocytogenes is considered one of the most important food-borne pathogens transmitted to humans via contaminated food. The aim of the present study was to demonstrate the importance of L. monocytogenes as a food-borne pathogen. Methodology: A total of 340 samples were collected from different localities in El Giza Governorate, Egypt, to check the occurrence of L. monocytogenes in that area. The collected samples comprised 250 food samples, 40 swabs from food refrigerators, and 50 stool specimens from diarrheic children. L. monocytogenes was isolated from the examined samples according to the International Organization for Standardization. The isolates were tested biochemically using Listeria Microbact 12L and confirmed by polymerase chain reaction. Results: The isolation rates of L. monocytogenes were 8% in beef burger, 4% in minced meat, 4% in luncheon meat, while sausage samples were all negative. Eight percent of raw milk samples were positive for L. monocytogenes, whereas cheese samples and refrigerator swabs were negative. Only Listeria grayi was isolated from human stools (2.5%). Conclusion: The high isolation rates of L. monocytogenes among the examined food stuffs highlight the crucial role of food as an important vehicle for this pathogen. More efforts should be made to ensure safe handling and processing of these foods to reduce the transmission of L. monocytogenes to humans.

scholarly journals Microbial diversity in raw milk and Sayram Ketteki from southern of Xinjiang, China

2021 ◽  
Author(s):  
Dongla Gao ◽  
Weihua Wang ◽  
Zhanjiang Han ◽  
Qian Xi ◽  
Ruicheng Guo ◽  
...  
Keyword(s):  
High Throughput ◽  
Fungal Community ◽  
High Throughput Sequencing ◽  
Principal Component ◽  
Raw Milk ◽  
Fermented Milk ◽  
Community Diversity ◽  
Sampling Location ◽  
Fungal Community Structure ◽  
Microbial Resources

Raw milk and fermented milk are rich in microbial resources, which are essential for the formation of texture, flavor and taste. In order to gain a deeper knowledge of the bacterial and fungal community diversity in local raw milk and home-made yogurts from Sayram town, Baicheng county, Akesu area, southern of Xinjiang, China,30 raw milk and 30 home-made yogurt samples were collected and experiment of high-throughput sequencing was implemented.The results of experiments revealed the species of fungi in raw milk was the most, and the species of bacteria in fermented milk was the least.Based on principal component analysis (PCA), it was found that the bacterial and fungal community structure differed in samples from two types of dairy products.And the presence of 15 bacterial and 12 fungal phyla, comprising 218 bacterial and 495 fungal genera respectively, among all samples. Firmicutes and Ascomycota,Lactobacillus and Candida were the predominant phyla and genera of bacteria and fungi, respectively. The results indicated that the microbial community of raw milk differs from home-made yogurts due to sampling location and manufacturing process. The study suggested that high-throughput sequencing could provide a better understanding of microbiological diversity as well as lay a theoretical foundation for selecting beneficial microbial resources from this natural yogurt.

scholarly journals Prevalence and antibiotic susceptibility profile of Staphylococcus aureus from milk and milk products in Nasarawa State, Nigeria

2020 ◽  
Vol 18 (1) ◽  
pp. 1-12
Author(s):  
A. Yakubu ◽  
I.O Abdullahi ◽  
C.Z. Whong ◽  
B. Olayinka
Keyword(s):  
Staphylococcus Aureus ◽  
Antibiotic Susceptibility ◽  
Hazard Analysis ◽  
Raw Milk ◽  
Fermented Milk ◽  
Milk Products ◽  
Milk Samples ◽  
Critical Control Points ◽  
Agar Disc ◽  
Resistance Patterns

This study determined the prevalence and antibiotic susceptibility profile of Staphylococcus aureus isolated from milk and milk products in Nasarawa State, Nigeria. A total of 180 samples comprising of fresh raw milk, bulk milk, Nono, and Kindirmo were collected over a period of 6 months. Standard microbiological procedures were employed in the isolation, identification, characterization and determination of the antibiogram of S. aureus from the milk samples. Characterization was achieved by morphological, biochemical characteristics using conventional methods and Microgen® STAPH-ID kits. The isolates were tested for susceptibility or resistance to a panel of 11 commonly used antibiotics using the agar disc diffusion technique. Out of the 180 milk samples examined, nine (9) S. aureus were isolated giving a prevalence of 5.0%. The occurrence of S. aureus was higher in Nono (12.1%) and Kindirmo (10.6%) than in fresh raw milk (5.9%). The kind of water (well water) used for cleaning utensils at the Nono and Kindirmo selling points was found to be a risk factor associated with the occurrence of S. aureus in the products. All of the isolates were resistant to cefoxitin (100%), ampicillin (100%), and amoxicillin/clavulanic acid (100%). The isolates displayed various rates of resistance to erythromycin (22.2%), sulphamethoxazole/trimethoprim (22.2%), and tetracycline (44.4%). Five (5) antibiotic resistance patterns were recorded among the isolates an indication of different levels of use and misuse of antibiotics in the areas studied. The detection of Staphylococcus aureus in fresh and fermented milk in the areas studied suggests that consumption of dairy products especially those produced using traditional methods, constitute a hazard to consumers. It is recommended that since compliance with basic hygiene requirements is not guaranteed, hazard analysis and critical control points (HACCP) concepts should be seen as a part of an effective total hygiene concept at the selling points. Keywords: Antibiotic susceptibility profile, Milk, Nasarawa State, Nigeria, Prevalence, Staphylococcus aureus

Thermal resistance of Listeria monocytogenes in inoculated and naturally contaminated raw milk

1988 ◽  
Vol 7 (4) ◽  
pp. 277-286 ◽  
Author(s):  
J.M. Farber ◽  
G.W. Sanders ◽  
J.I. Speirs ◽  
J.-Y. D'Aoust ◽  
D.B. Emmons ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Resistance ◽  
Raw Milk

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.

Occurrence of Listeria monocytogenes in Raw Milk in Nebraska

1988 ◽  
Vol 51 (11) ◽  
pp. 840-841 ◽  
Author(s):  
MICHAEL B. LIEWEN ◽  
MARK W. PLAUTZ
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Farms ◽  
Raw Milk ◽  
Storage Tanks ◽  
Biochemical Tests ◽  
Bulk Storage ◽  
Milk Samples ◽  
Listeria Species ◽  
Enrichment Procedure

Raw milk samples were obtained from bulk storage tanks of individual dairy farms in eastern Nebraska during February and July of 1986. One hundred different farms were tested during each period. One-tenth ml of each sample was plated directly onto McBride's Listeria Agar (MLA) and 30 ml was subjected to a four-week cold enrichment procedure. Suspect colonies from MLA were subjected to biochemical tests to confirm identity. Nine percent of all raw milk samples examined were determined to be positive for Listeria species after the cold enrichment procedure. Four percent contained L. monocytogenes and five percent contained L. innocua. Six percent and two percent of samples were found to contain L. monocytogenes in February and July respectively.

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