scholarly journals Assessment of Control Measures To Achieve a Food Safety Objective of Less than 100 CFU of Listeria monocytogenes per Gram at the Point of Consumption for Fresh Precut Iceberg Lettuce

2003 ◽  
Vol 66 (2) ◽  
pp. 256-264 ◽  
Author(s):  
E. A. SZABO ◽  
L. SIMONS ◽  
M. J. COVENTRY ◽  
M. B. COLE
Keyword(s):  
Public Health ◽  
Listeria Monocytogenes ◽  
Food Safety ◽  
Foodborne Pathogen ◽  
Control Measures ◽  
Growth Potential ◽  
Maximum Frequency ◽  
Peroxyacetic Acid ◽  
Iceberg Lettuce ◽  
Microbiological Criteria

The important new concept of the food safety objective (FSO) offers a strategy to translate public health risk into a definable goal such as a specified maximum frequency or concentration of a hazardous agent in a food at the time of consumption that is deemed to provide an appropriate level of health protection. For the foodborne pathogen Listeria monocytogenes, there is a proposed FSO of <100 CFU/g in ready-to-eat (RTE) products at the time of consumption. Fresh precut iceberg lettuce is one of these RTE products. In this study, we worked with a commercial manufacturer to evaluate the effectiveness of two antimicrobial washing agents (sodium hypochlorite and a mixture of hydrogen peroxide and peroxyacetic acid) against L. monocytogenes under simulated fresh precut washing conditions and evaluated the growth potential of this pathogen on lettuce packaged in a gas-permeable film and stored at 4 or 8°C for 14 days. We used the results of this experiment to demonstrate how the commercial manufacturer could meet the FSO for L. monocytogenes in fresh precut lettuce through the application of performance, process, and microbiological criteria.

scholarly journals An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods

2017 ◽  
Vol 47 (2) ◽  
Author(s):  
Carla Susana Rodrigues ◽  
Cláudia Valéria Gonçalves Cordeiro de Sá ◽  
Cristiano Barros de Melo
Keyword(s):  
Public Health ◽  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Food Safety ◽  
Pregnant Women ◽  
Foodborne Pathogen ◽  
Chloride Content ◽  
The Elderly ◽  
Fishery Products ◽  
Serious Disease

ABSTRACT: Listeria monocytogenes is a relevant foodborne pathogen in public health, responsible for outbreaks of listeriosis often associated to the consumption of ready to eat meat, dairy and fishery products. Listeriosis is a serious disease that can lead to death and mainly affect children, the elderly and immunocompromised individuals. In pregnant women causes abortion or neonatal listeriosis. In Brazil, ready to eat food are appreciated and increasingly consumed by the population. Furthermore, products such as sausages, bologna, hams and cheeses have characteristics such as pH, Aw and sodium chloride content that favor the development of L. monocytogenes during their shelf life. The purpose of this paper was to present an overview of L. monocytogenes contamination in different meat, dairy and fishery products that are ready for consumption and thereby support the adoption of strategies to mitigate this risk, contributing to achieve the appropriate level protection for the consumers and thus strengthen Brazil's food safety system.

scholarly journals Food Safety, Fish and Listeriosis

2019 ◽  
Vol 7 (11) ◽  
pp. 1908
Author(s):  
Alejandro De Jesús Cortés Sánchez ◽  
Martha Lorena Guzmán Robles ◽  
Rodolfo Garza Torres ◽  
Luis Daniel Espinosa Chaurand ◽  
Mayra Diaz Ramirez
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Hazard Analysis ◽  
Animal Health ◽  
Nutritional Composition ◽  
Control Measures ◽  
Critical Control Points ◽  
Haccp System ◽  
Causative Agents ◽  
Microbiological Criteria

Listeria monocytogenes is a food pathogen responsible for listeriosis, a relevant disease in public health worldwide. The genus Listeria spp., corresponds to cosmopolitan bacteria and capable of surviving different adverse conditions, which increases the risk for the food to be contaminated at any stage of the food chain. Fish and fish products are foods of high production level and, due to their chemical or nutritional composition, are highly susceptible to deterioration and contamination by pathogens in their productive chain relating to cases of listeriosis. Derived from the incidence and human mortality due to causative agents of listeriosis, along with their resistance to antimicrobials, they have acquired a greater emphasis on human health, animal health and food industry, resulting in the implementation of safety systems such as good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) system, analytical methods and microbiological criteria, as some of the actions to contribute to the food safety and public health protection. The purpose of this review document is to provide, in a general way, aspects involved in foodborne illnesses, specifically listeriosis and its association with fish as a transmitting food, considering the prevention and control measures of this disease through food. It also includes aspects related to antimicrobial resistance by bacterial isolates obtained from fish, their implications and health risks.

scholarly journals RAPID LISTERIA MONOCYTOGENES ASSAY BASED ON HELICASE DEPENDENT AMPLIFICATION (HDA) AND NUCLEIC ACID HYBRIDIZATION IN BLUE SILVER NANOPLATES

2017 ◽  
Vol 5 (10) ◽  
pp. 322-335
Author(s):  
Kankanit Pisamayarom ◽  
Piyasak Chaumpluk
Keyword(s):  
Listeria Monocytogenes ◽  
Food Safety ◽  
Nucleic Acid ◽  
Foodborne Pathogen ◽  
Health And Safety ◽  
Nucleic Acid Hybridization ◽  
Blue Color ◽  
Monitoring Method ◽  
Silver Nanoplates ◽  
Laboratory Facilities

Listeria monocytogenes, a foodborne pathogen, is considered as one of the major problems in food safety. With strong safety regulations, a monitoring measure is essential for protecting the health and safety of consumers. Thus, a reliable monitoring method is required. In this study, a rapid assay based on a combination of helicase dependent amplification (HDA) and DNA signal detection via nucleic acid hybridization in blue silver nanoplates (AgNPls) was established. The assay started directly after short term enrichment in terrific broth using cotton ball swapping technique on seafood surface. A HDA amplification of hly gene of L. monocytogenes at 65 °C allowed DNA signals to be increased, whereas the rendered DNA products were detected via nucleic acid hybridization with an oligonucleotide probe in AgNPls solution. The positive specimens induced blue silver nanoplates’ aggregation resulting in pale gray change to colorless, while the negative specimens showed the blue color of non-aggregated nanoplates. The method had a detection limit at 100 copies of L. monocytogenes DNA per 50 g of sample. This method was rapid, simple, did not require laboratory facilities and was suitable for field food safety monitoring

scholarly journals Genome Sequence of theListeria monocytogenesFood Isolate HPB913, Collected in Canada in 1993

2016 ◽  
Vol 4 (5) ◽  
Author(s):  
Arthur W. Pightling ◽  
Hugh Rand ◽  
Errol Strain ◽  
Franco Pagotto
Keyword(s):  
Public Health ◽  
Listeria Monocytogenes ◽  
Food Safety ◽  
Genome Sequence ◽  
Sporadic Case ◽  
Foodborne Illness ◽  
Pathogenic Bacterium ◽  
Food Isolate ◽  
Serotype 1

Listeria monocytogenesis a pathogenic bacterium of importance to public health and food safety agencies. We present the genome sequence of the serotype 1/2aL. monocytogenesfood isolate HPB913, which was collected in Canada in 1993 as part of an investigation into a sporadic case of foodborne illness.

scholarly journals Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1211
Author(s):  
Paul Culliney ◽  
Achim Schmalenberger
Keyword(s):  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Growth Curves ◽  
High Growth ◽  
Food Product ◽  
Growth Potential ◽  
Modified Atmosphere ◽  
Visual Appearance ◽  
Iceberg Lettuce ◽  
Duration Of Storage

Minimally processed ready-to-eat (RTE) vegetables are increasingly consumed for their health benefits. However, they also pose a risk of being ingested with food-borne pathogens. The present study investigated the ability of RTE spinach and rocket to support the growth of Listeria monocytogenes as previous studies provided contradicting evidence. Findings were compared to growth on iceberg lettuce that has repeatedly been shown to support growth. Products were inoculated with a three-strain mix of L. monocytogenes at 10 and 100 cfu g−1 and stored in modified atmosphere (4 kPa O2, 8 kPa CO2) at 8 °C over 7–9 days. Spinach demonstrated the highest growth potential rate of 2 to 3 log10 cfu g−1 over a 9-day period with only marginal deterioration in its visual appearance. Growth potential on rocket was around 2 log10 cfu g−1 over 9 days with considerable deterioration in visual appearance. Growth potential of iceberg lettuce was similar to that of rocket over a 7-day period. Growth curves fitted closely to a linear growth model, indicating none to limited restrictions of growth over the duration of storage. The high growth potentials of L. monocytogenes on spinach alongside the limited visual deterioration highlight the potential risks of consuming this raw RTE food product when contaminated.

scholarly journals Public health impact of foodborne exposure to naturally occurring virulence-attenuated Listeria monocytogenes: inference from mouse and mathematical models

2019 ◽  
Vol 10 (1) ◽  
pp. 20190046 ◽  
Author(s):  
Alison Stout ◽  
Anna Van Stelten-Carlson ◽  
Hélène Marquis ◽  
Michael Ballou ◽  
Brian Reilly ◽  
...  
Keyword(s):  
Public Health ◽  
Listeria Monocytogenes ◽  
Food Safety ◽  
Protective Immunity ◽  
Health Benefit ◽  
Intestinal Barrier ◽  
Population Level ◽  
T Cell Response ◽  
Infection Model ◽  
Safety Testing

Listeriosis is a clinically severe foodborne disease caused by Listeria monocytogenes (Lm). However, approximately 45% of Lm isolates in food carry a virulence-attenuating single-nucleotide polymorphism in inlA , which normally facilitates crossing the intestinal barrier during the initial stages of infection. We hypothesized that (i) natural exposure to virulence-attenuated (vA) Lm strains through food can confer protective immunity against listeriosis attributable to fully virulent (fV) strains and (ii) current food safety measures to minimize exposure to both Lm strains may have adverse population-level outcomes. To test these hypotheses, we evaluated the host response to Lm in a mouse infection model and through mathematical modelling in a human population. After oral immunization with a murinized vA Lm strain, we demonstrated the elicitation of a CD8+ T-cell response and protection against subsequent challenge with an fV strain. A two-strain compartmental mathematical model of human exposure to Lm with cross-protective immunity was also developed. If food safety testing strategies preferentially identify and remove food contaminated by vA strains (potentially due to their common occurrence in foods and higher concentration in food compared to fV strains), the model predicted minimal public health benefit to potentially adverse effects. For example, reducing vA exposures by half, while maintaining fV exposures results in an approximately 6% rise in annual incidence.

Efficacy of Sodium Hypochlorite and Peroxyacetic Acid To Reduce Murine Norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on Shredded Iceberg Lettuce and in Residual Wash Water

2009 ◽  
Vol 72 (5) ◽  
pp. 1047-1054 ◽  
Author(s):  
LEEN BAERT ◽  
ISABELLE VANDEKINDEREN ◽  
FRANK DEVLIEGHERE ◽  
ELS VAN COILLIE ◽  
JOHAN DEBEVERE ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Sodium Hypochlorite ◽  
Tap Water ◽  
Bacterial Pathogens ◽  
Wash Water ◽  
Escherichia Coli O157 ◽  
Murine Norovirus ◽  
Peroxyacetic Acid ◽  
Iceberg Lettuce

The efficiency of sodium hypochlorite (NaOCl) and peroxyacetic acid (PAA) to reduce murine norovirus 1 (MNV-1), a surrogate for human norovirus, and Bacteroides fragilis HSP40–infecting phage B40-8 on shredded iceberg lettuce was investigated. The levels of removal of viruses MNV-1 and B40-8 were compared with the reductions observed for bacterial pathogens Listeria monocytogenes and Escherichia coli O157:H7. Two inoculation levels, one with a high organic load and the other containing a 10-fold lower number of pathogens and organic matter, showed that the effectiveness of NaOClwas greatly influenced by the presence of organic material, which was not observed for PAA. Moreover, the present study showed that 200 mg/liter NaOCl or 250 mg/liter PAA is needed to obtain an additional reduction of 1 log (compared with tap water) of MNV-1 on shredded iceberg lettuce, whereas only 250 mg/liter PAA achieved this for bacterial pathogens. None of the treatments resulted in a supplementary 1-log PFU/g reduction of B40-8 compared with tap water. B40-8 could therefore be useful as an indicator of decontamination processes of shredded iceberg lettuce based on NaOCl or PAA. Neither MNV-1, B40-8, nor bacterial pathogens could be detected in residual wash water after shredded iceberg lettuce was treated with NaOCl and PAA, whereas considerable numbers of all these microorganisms were found in residual wash water consisting solely of tap water. This study illustrates the usefulness of PAA and NaOCl in preventing cross-contamination during the washing process rather than in causing a reduction of the number of pathogens present on lettuce.

scholarly journals Shigella Draft Genome Sequences: Resources for Food Safety and Public Health

2017 ◽  
Vol 5 (16) ◽  
Author(s):  
Allison M. Weis ◽  
Brent Gilpin ◽  
Bihua C. Huang ◽  
Nguyet Kong ◽  
Poyin Chen ◽  
...  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Reactive Arthritis ◽  
Nonhuman Primates ◽  
Draft Genome ◽  
Foodborne Pathogen ◽  
Genome Project ◽  
Genome Sequences ◽  
Pathogen Genome

ABSTRACT Shigella is a major foodborne pathogen that infects humans and nonhuman primates and is the major cause of dysentery and reactive arthritis worldwide. This is the initial public release of 16 Shigella genome sequences from four species sequenced as part of the 100K Pathogen Genome Project.

A Review of the Incidence and Transmission of Listeria monocytogenes in Ready-to-Eat Products in Retail and Food Service Environments

2007 ◽  
Vol 70 (9) ◽  
pp. 2172-2198 ◽  
Author(s):  
ALEXANDRA LIANOU ◽  
JOHN N. SOFOS
Keyword(s):  
Listeria Monocytogenes ◽  
Food Safety ◽  
Control Point ◽  
Food Service ◽  
Service Operations ◽  
Control Measures ◽  
Effective Control ◽  
Successful Implementation ◽  
Food Handlers ◽  
Critical Control Point

Contamination of ready-to-eat products with Listeria monocytogenes may occur at several stages before consumption. Accessibility to the public and relatively limited control interventions at retail and food service establishments (compared with the processing sector of the food industry) and the lack of a specific regulatory framework increase the likelihood of introduction of this pathogen into some foods in these establishments. This review is a compilation of available information on the incidence and transmission of L. monocytogenes through ready-to-eat products at the retail and food service level. The potential transmission of L. monocytogenes within retail and food service operations has been indicated in epidemiological investigations and by survey data. Potential sources of the organism in these operations include the environment, food handlers, and incoming raw ingredients or processed products that have become contaminated after the lethality treatment at the manufacturing facility. L. monocytogenes may be present at retail and food service establishments in various ready-to-eat products, both prepackaged and those packaged in the store, and occasionally at high concentrations. This issue dictates the need for development and application of effective control measures, and potential control approaches are discussed here. Good manufacturing practices, appropriate cleaning, sanitation and hygiene programs, and temperature control required for prevention or inhibition of growth of the pathogen to high levels are critical for control of L. monocytogenes in the retail and food service sector. A comprehensive food safety system designed to be functional in retail and food service operations and based on the philosophy of hazard analysis and critical control point systems and a series of sound prerequisite programs can provide effective control of L. monocytogenes in these environments. However, competent delivery of food safety education and training to retail and food service managers and food handlers must be in place for successful implementation of such a system.

Efficacy of Chlorine and a Peroxyacetic Acid Sanitizer in Killing Listeria monocytogenes on Iceberg and Romaine Lettuce Using Simulated Commercial Processing Conditions

2004 ◽  
Vol 67 (6) ◽  
pp. 1238-1242 ◽  
Author(s):  
LARRY R. BEUCHAT ◽  
BARBARA B. ADLER ◽  
MEGAN M. LANG
Keyword(s):  
Listeria Monocytogenes ◽  
Treatment Time ◽  
Treatment Temperature ◽  
Free Chlorine ◽  
Chlorine Concentration ◽  
Peroxyacetic Acid ◽  
Romaine Lettuce ◽  
Inoculum Level ◽  
Iceberg Lettuce ◽  
Total Treatment Time

The efficacy of chlorine (100 μg/ml) and a peroxyacetic acid sanitizer (80 μg/ml; Tsunami 100) in killing Listeria monocytogenes inoculated at populations of 1 to 2, 2 to 3, and 4 to 5 log CFU/g of iceberg lettuce pieces, shredded iceberg lettuce, and Romaine lettuce pieces was determined by treatment conditions simulating those used by a commercial fresh-cut lettuce processor. The lettuce/treatment solution ratio was 1:100 (wt/vol), treatment temperature was 4°C, and total treatment time was 30 s. Compared with washing in water, treatment of iceberg lettuce pieces containing all levels of inoculum and shredded iceberg lettuce containing 2 to 3 or 4 to 5 log CFU/g with chlorine or Tsunami resulted in significant reductions (P ≤ 0.05) of pathogen populations. Populations recovered from Romaine lettuce pieces treated with chlorine or Tsunami were not significantly different from populations recovered from pieces washed with water, regardless of the inoculum level. Within lettuce type and inoculum level, in no instance was the number of L. monocytogenes recovered from lettuce treated with chlorine or Tsunami significantly different. The rate of decrease in free chlorine concentration in treatment solution as affected by the weight/volume ratio (1:100, 1:10, 2:10, and 4:10) of lettuce and solution was determined. The rate of reduction increased as the ratio decreased. The overall order of magnitude of reduction was shredded iceberg lettuce > iceberg pieces > Romaine pieces. The highest reductions in free chlorine concentration in solutions used to treat shredded lettuce are attributed to the release of tissue juices, which increases the concentration of soluble organic materials available for reaction with chlorine.

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