scholarly journals Molecular Typing of Listeria monocytogenes IVb Serogroup Isolated from Food and Food Production Environments in Poland

Pathogens ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 482
Author(s):  
Beata Lachtara ◽  
Jacek Osek ◽  
Kinga Wieczorek
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Molecular Typing ◽  
Food Production ◽  
Core Genome ◽  
Food Environments ◽  
Raw Meat ◽  
Production Environments ◽  
Molecular Comparison

Listeria monocytogenes is one of the most important foodborne pathogens that may be present in food and in food processing environments. In the present study, 91 L. monocytogenes isolates of serogroup IVb from raw meat, ready-to-eat food and food production environments in Poland were characterized by whole genome sequencing (WGS). The strains were also compared, using core genome multi-locus sequence typing (cgMLST) analysis, with 186 genomes of L. monocytogenes recovered worldwide from food, environments, and from humans with listeriosis. The L. monocytogenes examined belonged to three MLST clonal complexes: CC1 (10; 11.0% isolates), CC2 (70; 76.9%), and CC6 (11; 12.1%). CC1 comprised of two STs (ST1 and ST515) which could be divided into five cgMLST, CC2 covered two STs (ST2 and ST145) with a total of 20 cgMLST types, whereas CC6 consisted of only one ST (ST6) classified as one cgMLST. WGS sequences of the tested strains revealed that they had several pathogenic markers making them potentially hazardous for public health. Molecular comparison of L. monocytogenes strains tested in the present study with those isolated from food and human listeriosis showed a relationship between the isolates from Poland, but not from other countries.

Virulence of Listeria monocytogenes Isolates from Humans and Smoked Salmon, Peeled Shrimp, and Their Processing Environments

2006 ◽  
Vol 69 (9) ◽  
pp. 2157-2160 ◽  
Author(s):  
SIGRÚN GUĐ MUNDSDÓTTIR ◽  
SYLVIE M. ROCHE ◽  
KARL G. KRISTINSSON ◽  
MÁR KRISTJÁNSSON
Keyword(s):  
Listeria Monocytogenes ◽  
Food Processing ◽  
Food Production ◽  
Raw Materials ◽  
Production Environment ◽  
Inoculation Test ◽  
Smoked Salmon ◽  
Production Environments ◽  
Highly Virulent ◽  
Subcutaneous Inoculation

The virulence of 82 Listeria monocytogenes isolates from human cases and cold-smoked salmon, cooked peeled shrimp, and their production environments was assessed using the plaque-forming assay and a subcutaneous inoculation test in mice. These isolates were previously typed using serotyping and pulsed-field gel electrophoresis. The isolates from food-production environments were collected in several surveys over the period of 5 years. Sixty-eight (99.8%) of 69 isolates tested from food and food-processing environments were considered virulent while only one was avirulent. All clinical isolates (13) were highly virulent. The isolates were from raw materials, final products, and the production environment. This stresses the importance of hygiene in the processing environment as well as among personnel to avoid contamination of the final product.

scholarly journals Complete genome of the barotolerant Listeria monocytogenes RO15 strain and comparison with other strains isolated from food and food processing environments

2020 ◽  
Author(s):  
Ilhan Cem Duru ◽  
Margarita Andreevskaya ◽  
Pia Laine ◽  
Tone Mari Rode ◽  
Anne Ylinen ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Genome Analysis ◽  
Food Processing ◽  
Viable Cell ◽  
High Pressure Processing ◽  
Genome Comparison ◽  
Cell Counts ◽  
Reference Type ◽  
Pressure Tolerance

Abstract Background: High pressure processing (HPP; i.e. 100 - 600 MPa pressure depending on product) is a non-thermal preservation technique adopted by the food industry to decrease significantly foodborne pathogens, including Listeria monocytogenes, from food. However, susceptibility towards pressure differs among diverse strains of L. monocytogenes and it is unclear if this is related to their genomic content. Here, we tested the barotolerance of 10 different L. monocytogenes strains, from food and food processing environments and widely used reference type strains, to pressure treatments with 400 and 600 MPa. Genome sequencing and genome comparison of the tested L. monocytogenes strains were performed to investigate the relation between genomic profile and pressure tolerance.Results: None of the tested strains were tolerant to 600 MPa. A reduction of more than 5 log10 was observed for all strains after 1 minute 600 MPa pressure treatment. L. monocytogenes strain RO15 showed no significant reduction in viable cell counts after 400 MPa for 1 minute and was therefore defined as barotolerant. Genome analysis of so far unsequenced L. monocytogenes strain RO15, 2HF33, MB5, AB199, AB120, C7, and RO4 allowed us to compare the gene content of all strains tested. This revealed that the three most pressure tolerant strains had more than one CRISPR system with self-targeting spacers. Furthermore, several anti-CRISPR genes were detected in these strains. Pan-genome analysis showed that 10 prophage genes were significantly associated with the three most barotolerant strains.Conclusions: L. monocytogenes strain RO15 was the most pressure tolerant among the selected strains. Genome comparison suggests that there might be a relationship between prophages and pressure tolerance in L. monocytogenes.

scholarly journals Biocide-Tolerant Listeria monocytogenes Isolates from German Food Production Plants Do Not Show Cross-Resistance to Clinically Relevant Antibiotics

2019 ◽  
Vol 85 (20) ◽  
Author(s):  
A. Roedel ◽  
R. Dieckmann ◽  
H. Brendebach ◽  
J. A. Hammerl ◽  
S. Kleta ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Food Production ◽  
Cross Resistance ◽  
High Genetic Diversity ◽  
Content Type ◽  
Processing Plants ◽  
German Food

ABSTRACT Contamination of food during processing is recognized as a main transmission route of Listeria monocytogenes. To prevent microbial contamination, biocides are widely applied as disinfectants in food processing plants. However, there are concerns about the development of antimicrobial resistance in foodborne pathogens due to widespread biocide usage. In our study, 93 L. monocytogenes isolates from German food production facilities were (i) tested for biocide and antibiotic susceptibility using broth microdilution assays, (ii) analyzed for links between reduced biocide susceptibility and antibiotic resistance, and (iii) characterized by whole-genome sequencing, including the detection of genes coding for biocide tolerance, antibiotic resistance, and other virulence factors. Fifteen L. monocytogenes isolates were tolerant to benzalkonium chloride (BAC), and genes conferring BAC tolerance were found in 13 of them. Antibiotic resistance was not associated with biocide tolerance. BAC-tolerant isolates were assigned to 6 multilocus sequence type (MLST) clonal complexes, and most of them harbored internalin A pseudogenes with premature stop codons or deletions (n = 9). Our study demonstrated a high genetic diversity among the investigated isolates including genotypes that are frequently involved in human infections. Although in vitro adaptation studies to biocides have raised concerns about increasing cross-resistance to antibiotics, our results do not provide evidence for this phenomenon in field isolates. IMPORTANCE Foodborne pathogens such as L. monocytogenes can persist in food production environments for a long time, causing perennial outbreaks. Hence, bacterial pathogens are able to survive cleaning and disinfection procedures. Accordingly, they may be repeatedly exposed to sublethal concentrations of disinfectants, which might result in bacterial adaptation to these biocides. Furthermore, antibiotic coresistance and cross-resistance are known to evolve under biocide selection pressure in vitro. Hence, antimicrobial tolerance seems to play a crucial role in the resilience and persistence of foodborne pathogens in the food chain and might reduce therapeutic options in infectious diseases.

scholarly journals Colonisation dynamics of Listeria monocytogenes strains isolated from food production environments

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Jessica Gray ◽  
P. Scott Chandry ◽  
Mandeep Kaur ◽  
Chawalit Kocharunchitt ◽  
Séamus Fanning ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Production ◽  
Energy Production ◽  
Strong Association ◽  
Food Product ◽  
Cross Contamination ◽  
Food Items ◽  
Production Environments ◽  
Exopolymeric Substance ◽  
Colonisation Dynamics

AbstractListeria monocytogenes is a ubiquitous bacterium capable of colonising and persisting within food production environments (FPEs) for many years, even decades. This ability to colonise, survive and persist within the FPEs can result in food product cross-contamination, including vulnerable products such as ready to eat food items. Various environmental and genetic elements are purported to be involved, with the ability to form biofilms being an important factor. In this study we examined various mechanisms which can influence colonisation in FPEs. The ability of isolates (n = 52) to attach and grow in biofilm was assessed, distinguishing slower biofilm formers from isolates forming biofilm more rapidly. These isolates were further assessed to determine if growth rate, exopolymeric substance production and/or the agr signalling propeptide influenced these dynamics and could promote persistence in conditions reflective of FPE. Despite no strong association with the above factors to a rapid colonisation phenotype, the global transcriptome suggested transport, energy production and metabolism genes were widely upregulated during the initial colonisation stages under nutrient limited conditions. However, the upregulation of the metabolism systems varied between isolates supporting the idea that L. monocytogenes ability to colonise the FPEs is strain-specific.

scholarly journals Presence of Listeria species in fresh meats from retail markets in Serbia

2010 ◽  
pp. 1-6 ◽  
Author(s):  
Gordana Dimic ◽  
Suncica Kocic-Tanackov ◽  
Olivera Jovanov ◽  
Dragoljub Cvetkovic ◽  
Sinisa Markov ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Processing ◽  
Food Production ◽  
Pork Meat ◽  
Gram Positive ◽  
Fresh Meat ◽  
Retail Markets ◽  
Beef Meat ◽  
Listeria Species ◽  
Raw Foods

Listeria spp. are Gram positive, short, non-sporing rods, microaerophilic. Of the six species currently recognized, Listeria monocytogenes is the most important as it causes a range of infections in humans and animals. The organism can be found in a wide variety of habitats including the soil, food processing environments and raw foods. The ability of the organism to grow at refrigeration temperatures is of major importance in food production. This study examines the presence of Listeria species in fresh meat. 29 samples (chicken, pork and beef) meat. This bacteria was found in 82.7% of analyzed samples; 7 L. innocua, 8 L. monocytogenes and 9 L. welshimeri (of all isolates). L. innocua prevailed in pork meat (40%), L. monocytogenes in chicken and pork meat (30%), and L. welshimeri in beef meat (44.4%).

Nisin Treatment To Enhance the Efficacy of Gamma Radiation against Listeria monocytogenes on Meat

2011 ◽  
Vol 74 (2) ◽  
pp. 193-199 ◽  
Author(s):  
HUSSEIN M. H. MOHAMED ◽  
FATHI A. ELNAWAWI ◽  
AHMED E. YOUSEF
Keyword(s):  
Listeria Monocytogenes ◽  
Gamma Radiation ◽  
Foodborne Pathogens ◽  
Antimicrobial Effect ◽  
Most Probable Number ◽  
Probable Number ◽  
Raw Meat ◽  
Dependent Inactivation ◽  
Low Levels ◽  
Dose Dependent

Treatment of meat with gamma radiation for inactivation of foodborne pathogens might cause undesirable quality changes in the product. The objective of the present study was to use nisin for enhancing the lethality of gamma radiation against Listeria monocytogenes, so that moderate doses of radiation can effectively eliminate the pathogen on meat. Cubes of raw meat (10 g each) were inoculated with L. monocytogenes (107CFU/g) and treated with nisin (103 IU/g), gamma radiation (0.25 to 1.5 kGy), or combinations of these treatments. Meat was analyzed for L. monocytogenes survivors immediately after treatment and during storage at 4°C for up to 72 h. Nisin treatment alone inactivated L. monocytogenes by 1.2 log CFU/g. Gamma radiation caused dose-dependent inactivation of the pathogen. Treatment with combinations of nisin and gamma radiation resulted in an additive antimicrobial effect when inoculated meat was tested during the first 24 h and in a synergistic effect when tested after 72 h of storage at 4°C. When L. monocytogenes was inoculated onto meat at low levels (4 × 103CFU/g), treated with nisin (103 IU/g), and then irradiated (1.5 kGy) and stored at 4°C for 72 h, the pathogen's most probable number was <0.03/g, indicating that such a combination is potentially effective in eliminating L. monocytogenes in meat.

scholarly journals Application of Whole Genome Sequencing to Aid in Deciphering the Persistence Potential of Listeria monocytogenes in Food Production Environments

2021 ◽  
Vol 9 (9) ◽  
pp. 1856
Author(s):  
Natalia Unrath ◽  
Evonne McCabe ◽  
Guerrino Macori ◽  
Séamus Fanning
Keyword(s):  
Listeria Monocytogenes ◽  
Whole Genome Sequencing ◽  
Genome Sequencing ◽  
Biofilm Formation ◽  
Food Production ◽  
Mortality Rates ◽  
Foodborne Illness ◽  
Whole Genome ◽  
Bioinformatic Tools ◽  
Production Environments

Listeria monocytogenes is the etiological agent of listeriosis, a foodborne illness associated with high hospitalizations and mortality rates. This bacterium can persist in food associated environments for years with isolates being increasingly linked to outbreaks. This review presents a discussion of genomes of Listeria monocytogenes which are commonly regarded as persisters within food production environments, as well as genes which are involved in mechanisms aiding this phenotype. Although criteria for the detection of persistence remain undefined, the advent of whole genome sequencing (WGS) and the development of bioinformatic tools have revolutionized the ability to find closely related strains. These advancements will facilitate the identification of mechanisms responsible for persistence among indistinguishable genomes. In turn, this will lead to improved assessments of the importance of biofilm formation, adaptation to stressful conditions and tolerance to sterilizers in relation to the persistence of this bacterium, all of which have been previously associated with this phenotype. Despite much research being published around the topic of persistence, more insights are required to further elucidate the nature of true persistence and its implications for public health.

scholarly journals Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product (Rakfisk), and Its Inhibition through Bacteriophage Addition

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 119 ◽  
Author(s):  
Lars Axelsson ◽  
Guro Alette Bjerke ◽  
Anette McLeod ◽  
Ingunn Berget ◽  
Askild L. Holck
Keyword(s):  
Listeria Monocytogenes ◽  
Food Production ◽  
Growth Behavior ◽  
Growth Potential ◽  
Potential Hazard ◽  
Fermented Fish ◽  
Log Reduction ◽  
Production Environments ◽  
Fish Product ◽  
Fermentation Period

Listeria monocytogenes may persist in food production environments and cause listeriosis. In Norway, a product of concern is the traditional and popular fermented fish product “rakfisk”, which is made from freshwater salmonid fish by mild-salting and brine maturation at low temperatures for several months. It is eaten without any heat treatment, and L. monocytogenes, therefore, poses a potential hazard. We investigated the effect of salt and temperature on the growth of L. monocytogenes in rakfisk during the 91 days of maturation. The amounts of organic acids produced during fermentation were too low to inhibit growth of L. monocytogenes. Temperature was clearly the most important parameter for controlling L. monocytogenes. At 7 °C, approximately 2 log growth was observed during the first 14 days of fermentation, and the level of L. monocytogenes thereafter remained constant. At 4 °C, only a little growth potential of the pathogen was recorded. We also investigated the effect of the anti-Listeria bacteriophage P100 on rakfisk with added L. monocytogenes. The phage was introduced to the L. monocytogenes-inoculated fish before fermentation, and an average of 0.9 log reduction was observed throughout the fermentation period. This is the first study of L. monocytogenes behavior in rakfisk and points to possible measures for increasing the product safety.

Listeria monocytogenes Isolates Carrying Virulence-Attenuating Mutations in Internalin A Are Commonly Isolated from Ready-to-Eat Food Processing Plant and Retail Environments

2016 ◽  
Vol 79 (10) ◽  
pp. 1733-1740 ◽  
Author(s):  
A. VAN STELTEN ◽  
A. R. ROBERTS ◽  
C. S. MANUEL ◽  
K. K. NIGHTINGALE
Keyword(s):  
Listeria Monocytogenes ◽  
Food Processing ◽  
Food Production ◽  
Stop Codon ◽  
Significant Proportion ◽  
Premature Stop Codon ◽  
Processing Plant ◽  
Contact Surfaces ◽  
Internalin A ◽  
Food Processing Plant

ABSTRACT Listeria monocytogenes is a human foodborne pathogen that may cause an invasive disease known as listeriosis in susceptible individuals. Internalin A (InlA; encoded by inlA) is a virulence factor that facilitates crossing of host cell barriers by L. monocytogenes. At least 19 single nucleotide polymorphisms (SNPs) in inlA that result in a premature stop codon (PMSC) have been described worldwide. SNPs leading to a PMSC in inlA have been shown to be causally associated with attenuated virulence. L. monocytogenes pathogens carrying virulence-attenuating (VA) mutations in inlA have been commonly isolated from ready-to-eat (RTE) foods but rarely have been associated with human disease. This study was conducted to determine the prevalence of VA SNPs in inlA among L. monocytogenes from environments associated with RTE food production and handling. More than 700 L. monocytogenes isolates from RTE food processing plant (n = 409) and retail (n = 319) environments were screened for the presence of VA SNPs in inlA. Overall, 26.4% of isolates from RTE food processing plant and 32.6% of isolates from retail environments carried a VA mutation in inlA. Food contact surfaces sampled at retail establishments were significantly (P < 0.0001) more likely to be contaminated by a L. monocytogenes isolate carrying a VA mutation in inlA (56% of 55 isolates) compared with nonfood contact surfaces (28% of 264 isolates). Overall, a significant proportion of L. monocytogenes isolated from RTE food production and handling environments have reduced virulence. These data will be useful in the revision of current and the development of future risk assessments that incorporate strain-specific virulence parameters.

Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

2016 ◽  
Vol 2 (9) ◽  
pp. 20
Author(s):  
Cahya Sulistyaningsih
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Local Resource ◽  
Initial Stage ◽  
Implementation Program ◽  
Rice Consumption ◽  
Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

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