1
|
Chowdhury B, Anand S. Environmental persistence of Listeria monocytogenes and its implications in dairy processing plants. Compr Rev Food Sci Food Saf 2023; 22:4573-4599. [PMID: 37680027 DOI: 10.1111/1541-4337.13234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 07/10/2023] [Accepted: 08/09/2023] [Indexed: 09/09/2023]
Abstract
Listeriosis, an invasive illness with a fatality rate between 20% and 30%, is caused by the ubiquitous bacterium Listeria monocytogenes. Human listeriosis has long been associated with foods. This is because the ubiquitous nature of the bacteria renders it a common food contaminant, posing a significant risk to the food processing sector. Although several sophisticated stress coping mechanisms have been identified as significant contributing factors toward the pathogen's persistence, a complete understanding of the mechanisms underlying persistence across various strains remains limited. Moreover, aside from genetic aspects that promote the ability to cope with stress, various environmental factors that exist in food manufacturing plants could also contribute to the persistence of the pathogen. The objective of this review is to provide insight into the challenges faced by the dairy industry because of the pathogens' environmental persistence. Additionally, it also aims to emphasize the diverse adaptation and response mechanisms utilized by L. monocytogenes in food manufacturing plants to evade environmental stressors. The persistence of L. monocytogenes in the food processing environment poses a serious threat to food safety and public health. The emergence of areas with high levels of L. monocytogenes contamination could facilitate Listeria transmission through aerosols, potentially leading to the recontamination of food, particularly from floors and drains, when sanitation is implemented alongside product manufacturing. Hence, to produce safe dairy products and reduce the frequency of outbreaks of listeriosis, it is crucial to understand the factors that contribute to the persistence of this pathogen and to implement efficient control strategies.
Collapse
Affiliation(s)
- Bhaswati Chowdhury
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - Sanjeev Anand
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| |
Collapse
|
2
|
Piras F, Siddi G, Le Guern AS, Brémont S, Fredriksson-Ahomaa M, Sanna R, Meloni MP, De Santis EPL, Scarano C. Traceability, virulence and antimicrobial resistance of Yersinia enterocolitica in two industrial cheese-making plants. Int J Food Microbiol 2023; 398:110225. [PMID: 37126899 DOI: 10.1016/j.ijfoodmicro.2023.110225] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/17/2023] [Accepted: 04/19/2023] [Indexed: 05/03/2023]
Abstract
Between 2018 and 2019, 309 environmental and food samples were collected from two industrial cheese-making plants located in Sardinia, in order to investigate Y. enterocolitica presence and to characterize the isolates. Y. enterocolitica isolates were further compared with isolates detected during a previous investigation from sheep and goat raw milk samples. Y. enterocolitica was detected in 7.4 % of the samples and the prevalence was higher, even if not significantly (P > 0.05) higher in non-food contact surface samples (10.2 %) than in food contact surface samples (3.8 %). The highest prevalence was detected in floor samples (13.5 %), followed by drain samples (7.2 %), which might serve as main harborage sites for further contamination. Y. enterocolitica was also detected in food contact surfaces, namely shelves of the Ricotta cooling room and packaging room, one cheese cutting machine surface and one raw milk filter sample. The biotype 1A isolates identified in this study were classified into six different serotypes. Additionally, a bioserotype 2/O:5,27 isolate was identified in one goat milk sample. All 1A isolates possessed the virulence genes invA and ystB while the 2/O:5,27 isolate showed the presence of ail, ystA, invA and yadA genes, thus confirming a pathogenic potential. The isolates showed intrinsic resistance to amoxicillin-clavulanic acid, ticarcillin and cefoxitin due to the presence of the blaA gene. Whole genome sequencing allowed to identify seven different sequence types among the 1A isolates, thus showing a high genetic diversity. The same Y. enterocolitica sequence type (ST3) was detected from three different areas of the same cheese-making plant, indicating a possible transfer of the microorganism along the processing lines. Y. enterocolitica contamination in cheese-making plants can pose a risk to human health. Preventive measures include the hygienic design of the plant layout and equipment, in association with proper cleaning and disinfection programmes.
Collapse
Affiliation(s)
- Francesca Piras
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy.
| | - Giuliana Siddi
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
| | - Anne-Sophie Le Guern
- Yersinia Research Unit and National Reference Laboratory for Plague and other Yersiniosis, Institut Pasteur, 28 Rue du Docteur Roux, 75724 Paris, France
| | - Sylvie Brémont
- Yersinia Research Unit and National Reference Laboratory for Plague and other Yersiniosis, Institut Pasteur, 28 Rue du Docteur Roux, 75724 Paris, France
| | - Maria Fredriksson-Ahomaa
- Faculty of Veterinary Medicine, University of Helsinki, Agnes Sjöbergin katu 2, 00790 Helsinki, Finland
| | - Rita Sanna
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
| | - Maria Pina Meloni
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
| | | | - Christian Scarano
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
| |
Collapse
|
3
|
Meloni MP, Piras F, Siddi G, Cabras D, Comassi E, Lai R, McAuliffe O, De Santis EPL, Scarano C. Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against Listeria monocytogenes: A New Perspective to Improve the Safety of Sardinian PDO Cheeses. Foods 2023; 12:foods12061182. [PMID: 36981109 PMCID: PMC10048147 DOI: 10.3390/foods12061182] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 03/15/2023] Open
Abstract
Listeria monocytogenes contamination that occurs during and post-processing of dairy products is a serious concern for consumers, and bioprotective cultures can be applied to control the growth of the pathogen in sheep milk cheeses. However, to respect specifications provided for protected designation of origin (PDO) cheeses, only autochthonous microorganisms can be used as bioprotective cultures in these products. This in vitro study aimed to evaluate thermophilic lactic acid bacteria (LAB) isolated from sheep milk as bio-preservative agents to control L. monocytogenes growth in PDO cheese. Results were compared with those obtained with a commercial protective culture (cPC) composed of a Lactiplantibacillus plantarum bacteriocin producer designed to inhibit L. monocytogenes growth in cheese. The in vitro antilisterial activities of n.74 autochthonous LAB and a cPC were tested against 51 L. monocytogenes strains using an agar well diffusion assay. In addition, 16S rRNA sequencing of LAB isolates with antilisterial activity was conducted and strains of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. indicus, Lactobacillus delbrueckii subsp. sunkii, Lactobacillus delbrueckii subsp. lactis and Enterococcus faecalis were identified. In this study, 33.6% (74/220) bacterial strains isolated from milk had characteristics compatible with thermophilic LAB, of which 17.6% (13/74) had in vitro antilisterial activity. These results demonstrate that raw sheep milk can be considered an important source of autochthonous thermophilic LAB that can be employed as protective cultures during the manufacturing of Sardinian PDO cheeses to improve their food safety. The use of bioprotective cultures should be seen as an additional procedure useful to improve cheese safety along with the correct application of good hygienic practices during manufacturing and the post-processing stages.
Collapse
Affiliation(s)
- Maria Pina Meloni
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Francesca Piras
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
- Correspondence: ; Tel.: +39-079229447
| | - Giuliana Siddi
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Daniela Cabras
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Eleonora Comassi
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Roberta Lai
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Olivia McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | | | - Christian Scarano
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| |
Collapse
|
4
|
Listeria monocytogenes, Escherichia coli and Coagulase Positive Staphylococci in Cured Raw Milk Cheese from Alentejo Region, Portugal. Microorganisms 2023; 11:microorganisms11020322. [PMID: 36838288 PMCID: PMC9964920 DOI: 10.3390/microorganisms11020322] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/24/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
Traditional cheeses are part of the Portuguese gastronomic identity, and raw milk of autochthonous species is a common primary ingredient. Here, we investigated the presence of Listeria monocytogenes, Coagulase Positive Staphylococci (CPS) and pathogenic Escherichia coli, as well as of indicator microorganisms (E. coli and other Listeria spp.) in 96 cured raw milk cheeses from the Alentejo region. Whole genome sequencing (WGS) of pathogenic E. coli and Listeria spp. as well as antimicrobial resistance (AMR) screening of E. coli isolates was also performed. L. monocytogenes, CPS > 104 cfu/g and Extraintestinal E. coli were detected in 15.6%, 16.9% and 10.1% of the samples, respectively. Moreover, L. monocytogenes > 102 cfu/g and Staphylococcal enterotoxins were detected in 4.2% and 2.2% of the samples, respectively. AMR was observed in 27.3% of the E. coli isolates, six of which were multidrug resistant. WGS analysis unveiled clusters of high closely related isolates for both L. monocytogenes and L. innocua (often correlating with the cheese producer). This study can indicate poor hygiene practices during milk collection/preservation or during cheese-making procedures and handling, and highlights the need of more effective prevention and control measures and of multi-sectoral WGS data integration, in order to prevent and detect foodborne bacterial outbreaks.
Collapse
|
5
|
Lianou DT, Skoulakis A, Michael CK, Katsarou EI, Chatzopoulos DC, Solomakos N, Tsilipounidaki K, Florou Z, Cripps PJ, Katsafadou AI, Vasileiou NGC, Dimoveli KS, Bourganou MV, Liagka DV, Papatsiros VG, Kontou PI, Mavrogianni VS, Caroprese M, Petinaki E, Fthenakis GC. Isolation of Listeria ivanovii from Bulk-Tank Milk of Sheep and Goat Farms-From Clinical Work to Bioinformatics Studies: Prevalence, Association with Milk Quality, Antibiotic Susceptibility, Predictors, Whole Genome Sequence and Phylogenetic Relationships. BIOLOGY 2022; 11:biology11060871. [PMID: 35741392 PMCID: PMC9220212 DOI: 10.3390/biology11060871] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/04/2022] [Accepted: 06/05/2022] [Indexed: 02/03/2023]
Abstract
Simple Summary An extensive countrywide study in Greece revealed that isolation of the zoonotic pathogens Listeria monocytogenes and Listeria ivanovii from the milk produced in sheep or goat farms was infrequent: 1.2% of farms sampled. The presence of pigs on the farms, low average relative humidity in the environment and a high number of animals on the farms were found to be associated with the isolations. Detailed assessment of the L. ivanovii strains, for which there is a paucity of information worldwide, revealed that the isolated strains belonged to the L. ivanovii subsp. ivanovii branch. All strains of the branch appeared to be very similar, with the distance between them being small, which suggests that global spread of this clonal branch is a recent evolutionary event or that the branch is characterized by a slow evolutionary rate. Abstract A cross-sectional study was performed in 325 sheep and 119 goat dairy farms in Greece. Samples of bulk-tank milk were examined by standard microbiological techniques for Listeria spp. Listeria monocytogenes was isolated from one (0.3%) and Listeria ivanovii from three (0.9%) sheep farms. No associations between the isolation of L. monocytogenes or L. ivanovii and milk quality were found. No resistance to antibiotics was identified. Three variables emerged as significant predictors of isolation of the organism: the presence of pigs, low average relative humidity and a high number of ewes on the farm. The three L. ivanovii isolates were assessed in silico for identification of plasmids, prophages, antibiotic resistance genes, virulence factors, CRISPRs and CAS genes. Phylogenetic analysis using the core genome revealed that the three strains belonged to the L. ivanovii subsp. ivanovii branch and were especially close to the PAM 55 strain. All strains of the branch appeared to be very similar, with the distance between them being small.
Collapse
Affiliation(s)
- Daphne T. Lianou
- Veterinary Faculty, University of Thessaly, 43100 Karditsa, Greece; (D.T.L.); (C.K.M.); (E.I.K.); (N.S.); (P.J.C.); (K.S.D.); (V.G.P.); (V.S.M.)
| | | | - Charalambia K. Michael
- Veterinary Faculty, University of Thessaly, 43100 Karditsa, Greece; (D.T.L.); (C.K.M.); (E.I.K.); (N.S.); (P.J.C.); (K.S.D.); (V.G.P.); (V.S.M.)
| | - Eleni I. Katsarou
- Veterinary Faculty, University of Thessaly, 43100 Karditsa, Greece; (D.T.L.); (C.K.M.); (E.I.K.); (N.S.); (P.J.C.); (K.S.D.); (V.G.P.); (V.S.M.)
| | - Dimitris C. Chatzopoulos
- Faculty of Public and One Health, University of Thessaly, 43100 Karditsa, Greece; (D.C.C.); (A.I.K.); (M.V.B.)
| | - Nikolaos Solomakos
- Veterinary Faculty, University of Thessaly, 43100 Karditsa, Greece; (D.T.L.); (C.K.M.); (E.I.K.); (N.S.); (P.J.C.); (K.S.D.); (V.G.P.); (V.S.M.)
| | | | - Zoe Florou
- University Hospital of Larissa, 41110 Larissa, Greece; (K.T.); (Z.F.); (E.P.)
| | - Peter J. Cripps
- Veterinary Faculty, University of Thessaly, 43100 Karditsa, Greece; (D.T.L.); (C.K.M.); (E.I.K.); (N.S.); (P.J.C.); (K.S.D.); (V.G.P.); (V.S.M.)
| | - Angeliki I. Katsafadou
- Faculty of Public and One Health, University of Thessaly, 43100 Karditsa, Greece; (D.C.C.); (A.I.K.); (M.V.B.)
| | - Natalia G. C. Vasileiou
- Faculty of Animal Science, University of Thessaly, 41110 Larissa, Greece; (N.G.C.V.); (D.V.L.)
| | - Konstantina S. Dimoveli
- Veterinary Faculty, University of Thessaly, 43100 Karditsa, Greece; (D.T.L.); (C.K.M.); (E.I.K.); (N.S.); (P.J.C.); (K.S.D.); (V.G.P.); (V.S.M.)
| | - Maria V. Bourganou
- Faculty of Public and One Health, University of Thessaly, 43100 Karditsa, Greece; (D.C.C.); (A.I.K.); (M.V.B.)
| | - Dimitra V. Liagka
- Faculty of Animal Science, University of Thessaly, 41110 Larissa, Greece; (N.G.C.V.); (D.V.L.)
| | - Vasileios G. Papatsiros
- Veterinary Faculty, University of Thessaly, 43100 Karditsa, Greece; (D.T.L.); (C.K.M.); (E.I.K.); (N.S.); (P.J.C.); (K.S.D.); (V.G.P.); (V.S.M.)
| | | | - Vasia S. Mavrogianni
- Veterinary Faculty, University of Thessaly, 43100 Karditsa, Greece; (D.T.L.); (C.K.M.); (E.I.K.); (N.S.); (P.J.C.); (K.S.D.); (V.G.P.); (V.S.M.)
| | - Mariangela Caroprese
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy;
| | - Efthymia Petinaki
- University Hospital of Larissa, 41110 Larissa, Greece; (K.T.); (Z.F.); (E.P.)
| | - George C. Fthenakis
- Veterinary Faculty, University of Thessaly, 43100 Karditsa, Greece; (D.T.L.); (C.K.M.); (E.I.K.); (N.S.); (P.J.C.); (K.S.D.); (V.G.P.); (V.S.M.)
- Correspondence:
| |
Collapse
|
6
|
Du B, Meng L, Wu H, Yang H, Liu H, Zheng N, Zhang Y, Zhao S, Wang J. Source Tracker Modeling Based on 16S rDNA Sequencing and Analysis of Microbial Contamination Sources for Pasteurized Milk. Front Nutr 2022; 9:845150. [PMID: 35578614 PMCID: PMC9106800 DOI: 10.3389/fnut.2022.845150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Accepted: 03/31/2022] [Indexed: 11/13/2022] Open
Abstract
Milk is rich in fat, protein, minerals, vitamins, peptides, immunologically active substances, and other nutrients, and it plays an important role in satisfying human nutrition and health. However, dairy product safety incidents caused by microbial contamination have occurred. We found that the total bacterial numbers in the pasteurized product were low and far below the limit requirements of the food safety standards of the European Union, the United States, and China. At the genus level, the primary microbial groups found in milk samples were Acinetobacter, Macrococcus, Pseudomonas, and Lactococcus, while in the equipment rinse water and air samples there was contamination by Stenotrophomonas and Acinetobacter. The Source Tracker model analysis indicated that the microorganisms in the final milk products were significantly related to the contamination in product tanks and raw milk. Therefore, it is the hope that this work can provide guidance to pinpoint contamination problems using the proper quality control sampling at specific stages in the pasteurization process.
Collapse
Affiliation(s)
- Bingyao Du
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lu Meng
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Haoming Wu
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huaigu Yang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Huimin Liu
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Nan Zheng
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yangdong Zhang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shengguo Zhao
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiaqi Wang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- *Correspondence: Jiaqi Wang
| |
Collapse
|
7
|
Mazaheri T, Cervantes-Huamán BRH, Bermúdez-Capdevila M, Ripolles-Avila C, Rodríguez-Jerez JJ. Listeria monocytogenes Biofilms in the Food Industry: Is the Current Hygiene Program Sufficient to Combat the Persistence of the Pathogen? Microorganisms 2021; 9:microorganisms9010181. [PMID: 33467747 PMCID: PMC7830665 DOI: 10.3390/microorganisms9010181] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/07/2021] [Accepted: 01/11/2021] [Indexed: 12/14/2022] Open
Abstract
Biofilms contain microbial cells which are protected by a self-produced matrix and they firmly attach themselves to many different food industry surfaces. Due to this protection, microorganisms within biofilms are much more difficult to eradicate and therefore to control than suspended cells. A bacterium that tends to produce these structures and persist in food processing plants is Listeria monocytogenes. To this effect, many attempts have been made to develop control strategies to be applied in the food industry, although there seems to be no clear direction on how to manage the risk the bacteria poses. There is no standardized protocol that is applied equally to all food sectors, so the strategies for the control of this pathogen depend on the type of surface, the nature of the product, the conditions of the food industry environment, and indeed the budget. The food industry performs different preventive and corrective measures on possible L. monocytogenes-contaminated surfaces. However, a critical evaluation of the sanitization methods applied must be performed to discern whether the treatment can be effective in the long-term. This review will focus on currently used strategies to eliminate biofilms and control their formation in processing facilities in different food sectors (i.e., dairy, meat, fish, chilled vegetables, and ready-to-eat products). The technologies employed for their control will be exemplified and discussed with the objective of understanding how L. monocytogenes can be improved through food safety management systems.
Collapse
|
8
|
Griffin S, Falzon O, Camilleri K, Valdramidis VP. Bacterial and fungal contaminants in caprine and ovine cheese: A meta-analysis assessment. Food Res Int 2020; 137:109445. [PMID: 33233125 DOI: 10.1016/j.foodres.2020.109445] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 06/08/2020] [Accepted: 06/12/2020] [Indexed: 10/24/2022]
Abstract
The dairy industry is of great importance to the European economy contributing towards € 8.7 billion of the total trade surplus. Caprine and ovine milk amount to 3.1% of the 152 million tonnes of milk produced in Europe, 95% of which is transformed into dairy products such as cheese. This cheese is mostly produced in small holdings from untreated milk, making it a high-risk dairy product for human consumption. A total of 49 foodborne disease outbreaks caused by dairy products were registered in 2017 in Europe. Therefore, these products remain a serious health risk. This meta-analysis examined 30 studies assessing bacterial or fungal contamination of caprine or ovine milk cheeses. The significantly contaminating microbes were found to be Acremonium spp. (19%), Aspergillus spp. (23%), Bacillus spp. (2%), Brucella spp. (34%), Enterobactericae spp. (36%), Enterococcus spp. (28%), Escherichia spp. (15%), Fusarium spp. (21%), Geotrichum spp. (22%), Listeria spp. (11%), Mucor spp. (15%), Penicillium spp. (25%), Phoma spp. (20%), Rhizopus spp. (15%), Salmonella spp. (3%), Scopulariopsis spp. (19%) and Staphylococcus spp. (25%) in caprine and ovine cheese, indicating a variety of food pathogens as well as spoilers. Raw milk is nutritious hence prone to contamination. However, since traditional cheese is often made from untreated milk, it is important to educate cheesemakers of key safety measures and good manufacturing practice allowing for the safe production of these food items.
Collapse
Affiliation(s)
- Sholeem Griffin
- Department of Food Sciences and Nutrition, University of Malta, Msida, Malta; Centre of Molecular Medicine and Biobanking, University of Malta, Msida, Malta; Centre for Biomedical Cybernetics, University of Malta, Msida, Malta.
| | - Owen Falzon
- Centre for Biomedical Cybernetics, University of Malta, Msida, Malta
| | - Kenneth Camilleri
- Systems & Control Engineering, Faculty of Engineering, University of Malta, Msida, Malta; Centre for Biomedical Cybernetics, University of Malta, Msida, Malta
| | - Vasilis P Valdramidis
- Department of Food Sciences and Nutrition, University of Malta, Msida, Malta; Centre of Molecular Medicine and Biobanking, University of Malta, Msida, Malta
| |
Collapse
|
9
|
Tirloni E, Bernardi C, Pomilio F, Torresi M, De Santis EPL, Scarano C, Stella S. Occurrence of Listeria spp. and Listeria monocytogenes Isolated from PDO Taleggio Production Plants. Foods 2020; 9:foods9111636. [PMID: 33182585 PMCID: PMC7696599 DOI: 10.3390/foods9111636] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 11/02/2020] [Accepted: 11/04/2020] [Indexed: 02/07/2023] Open
Abstract
The present study evaluated the presence of Listeria spp. and L. monocytogenes in four plants producing PDO Taleggio cheese. A total of 360 environmental samples were collected from different areas during production. The sampling points were identified as Food Contact Surfaces (FCS), transfer-Non Food Contact Surfaces (tr-NFCS), and non-transfer-NFCS (non-tr-NFCS). Fifty-nine ingredients/products were also analyzed. Listeria spp. was found in all the plants with a mean prevalence of 23.1%; plants that included a ripening area showed significantly higher prevalence if compared to the other plants. The positivity rate detected on FCS was moderate (~12%), but significantly lower if compared to NFCS (about 1/4 of the samples, p < 0.01). Among the FCS, higher prevalence was revealed on ripening equipment. Listeria spp. was never detected in the ingredients or products. A total of 125 Listeria spp. isolates were identified, mostly as L. innocua (almost 80%). L. monocytogenes was detected only from two FCS samples, in an area dedicated to the cutting of ripened blue cheeses; strain characterization by whole genome sequencing (WGS) evidenced a low virulence of the isolates. The results of the present study stress the importance of Listeria spp. management in the dairy plants producing PDO Taleggio and similar cheeses, mainly by the application of strict hygienic practices.
Collapse
Affiliation(s)
- Erica Tirloni
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (C.B.); (S.S.)
- Correspondence: ; Tel.: +39-02-50317855; Fax: +39-02-50317870
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (C.B.); (S.S.)
| | - Francesco Pomilio
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Via Campo Boario, 64100 Teramo, Italy; (F.P.); (M.T.)
| | - Marina Torresi
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Via Campo Boario, 64100 Teramo, Italy; (F.P.); (M.T.)
| | - Enrico P. L. De Santis
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy; (E.P.L.D.S.); (C.S.)
| | - Christian Scarano
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy; (E.P.L.D.S.); (C.S.)
| | - Simone Stella
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (C.B.); (S.S.)
| |
Collapse
|
10
|
Spanu C, Jordan K. Listeria monocytogenes environmental sampling program in ready-to-eat processing facilities: A practical approach. Compr Rev Food Sci Food Saf 2020; 19:2843-2861. [PMID: 33337052 DOI: 10.1111/1541-4337.12619] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 07/22/2020] [Accepted: 07/23/2020] [Indexed: 12/16/2022]
Abstract
Listeria monocytogenes is a foodborne pathogen that is frequently found in the environment. It can easily enter food processing environments and contaminate food, potentially causing public health issues. Food business operators (FBOs) are responsible for the control of L. monocytogenes in the food processing environment, particularly in facilities producing ready-to-eat food. The design and implementation of an effective environmental monitoring program (EMP) for L. monocytogenes is an integral part of controlling L. monocytogenes. An effective EMP, including all aspects from sampling, to analysis, to data interpretation, to implementation of corrective actions (including food disposition), is a tool that will help with identification and control of L. monocytogenes contamination. It should be used in conjunction with end product testing, not as a replacement for it. An EMP should be specifically designed for a particular facility on a case-by-case risk-based approach, by a food safety team within the facility. It should be reviewed regularly (at least every 6 months) and verified for its effectiveness. The control of L. monocytogenes in the food industry involves the full commitment of management and of all personnel involved with the safety of foods placed on the market, thus reducing the risk of listeriosis to consumers. Several regulatory and guidance documents provide recommendations for designing aspects of an effective L. monocytogenes EMP. However, a comprehensive review of the key components of an EMP in a single document is lacking. The objective of the present review is to provide FBOs with a practical guide to design, implementation, and verification of an EMP tailored by the food safety team for each food business.
Collapse
Affiliation(s)
- Carlo Spanu
- Department of Veterinary Medicine, University of Sassari, Sassari, Italy
| | - Kieran Jordan
- Department of Food Safety, Teagasc Food Research Centre, Fermoy, Ireland
| |
Collapse
|
11
|
Melero B, Stessl B, Manso B, Wagner M, Esteban-Carbonero ÓJ, Hernández M, Rovira J, Rodriguez-Lázaro D. Listeria monocytogenes colonization in a newly established dairy processing facility. Int J Food Microbiol 2018; 289:64-71. [PMID: 30199737 DOI: 10.1016/j.ijfoodmicro.2018.09.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Revised: 08/30/2018] [Accepted: 09/03/2018] [Indexed: 11/25/2022]
Abstract
The presence and colonization of Listeria monocytogenes were investigated in a newly established dairy processing plant during a one-year period. A total of 250 non-food contact surfaces, 163 food contact surfaces, 46 personnel and 77 food samples were analyzed in two different buildings according to the cheese production chain. Initial steps, including salting, are performed in building I (old facility), while the final steps, including ripening, cutting and packaging, are performed in building II (new facility). Overall, 218 samples were collected from building I and 318 from building II. L. monocytogenes isolates were subtyped by PFGE and MLST, and a questionnaire about quality measures was completed. The overall prevalence of L. monocytogenes was 8.40%, and while the presence of the pathogen was observed just during the first sampling in building I, L. monocytogenes was found in building II at the third sampling event. The salting area in building I had the highest proportion of positive samples with the highest diversity of PFGE types. Moreover, L. monocytogenes PFGE type 3 (sequence type -ST- 204) was first detected in building II in the third visit, and spread through this building until the end of the study. The answers to the questionnaire implied that lack of hygienic barriers in specific parts of the facilities and uncontrolled personnel flow were the critical factors for the spread of L. monocytogenes within and between buildings. Knowledge of the patterns of L. monocytogenes colonization can help a more rational design of new cheesemaking facilities, and improve the food safety within current facilities.
Collapse
Affiliation(s)
- Beatriz Melero
- Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain
| | - Beatrix Stessl
- Institute of Milk Hygiene, Milk Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine, Vienna, Austria
| | - Beatriz Manso
- Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain
| | - Martin Wagner
- Institute of Milk Hygiene, Milk Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine, Vienna, Austria
| | | | - Marta Hernández
- Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain; Laboratory of Molecular Biology and Microbiology, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain
| | - Jordi Rovira
- Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain
| | | |
Collapse
|
12
|
|
13
|
Coroneo V, Carraro V, Aissani N, Sanna A, Ruggeri A, Succa S, Meloni B, Pinna A, Sanna C. Detection of Virulence Genes and Growth Potential inListeria monocytogenesStrains Isolated from Ricotta Salata Cheese. J Food Sci 2015; 81:M114-20. [DOI: 10.1111/1750-3841.13173] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Accepted: 11/01/2015] [Indexed: 01/20/2023]
Affiliation(s)
- Valentina Coroneo
- Dept. of Public Health, Clinical and Molecular Medicine; Univ. of Cagliari; Italy Via Porcell 4 09124 Cagliari Italy
| | - Valentina Carraro
- Dept. of Public Health, Clinical and Molecular Medicine; Univ. of Cagliari; Italy Via Porcell 4 09124 Cagliari Italy
| | - Nadhem Aissani
- Dept. of Life and Environmental Sciences; Univ. of Cagliari; Via Ospedale, 72 09124 Cagliari Italy
| | - Adriana Sanna
- Dept. of Public Health, Clinical and Molecular Medicine; Univ. of Cagliari; Italy Via Porcell 4 09124 Cagliari Italy
| | - Alessandra Ruggeri
- Dept. of Public Health, Clinical and Molecular Medicine; Univ. of Cagliari; Italy Via Porcell 4 09124 Cagliari Italy
| | - Sara Succa
- Dept. of Public Health, Clinical and Molecular Medicine; Univ. of Cagliari; Italy Via Porcell 4 09124 Cagliari Italy
| | - Barbara Meloni
- Dept. of Public Health, Clinical and Molecular Medicine; Univ. of Cagliari; Italy Via Porcell 4 09124 Cagliari Italy
| | - Antonella Pinna
- Dept. of Public Health, Clinical and Molecular Medicine; Univ. of Cagliari; Italy Via Porcell 4 09124 Cagliari Italy
| | - Clara Sanna
- Dept. of Public Health, Clinical and Molecular Medicine; Univ. of Cagliari; Italy Via Porcell 4 09124 Cagliari Italy
| |
Collapse
|
14
|
Spanu C, Scarano C, Spanu V, Pala C, Di Salvo R, Piga C, Ullu A, Casti D, Lamon S, Cossu F, Ibba M, De Santis EPL. Inactivation of Listeria monocytogenes using Water Bath Heat Treatment in Vacuum Packed Ricotta Salata Cheese Wedges. J Food Sci 2015; 80:M1549-56. [PMID: 26044297 DOI: 10.1111/1750-3841.12924] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Accepted: 05/06/2015] [Indexed: 11/28/2022]
Abstract
UNLABELLED Ricotta salata cheese is frequently contaminated on the surface with Listeria monocytogenes. Water bath heat treatment in vacuum packed whole ricotta salata cheese wheels demonstrated to be effective in inactivating L. monocytogenes. However, the risk of cross-contamination in ricotta salata wedges is increased during cheese cutting. Therefore, the effectiveness of heat treatment in ricotta salata wedges has to be demonstrated conducting a new validation study. In this study, 9 different time temperature combinations, 75, 85, and 90 °C applied for 10, 20, and 30 min each, were tested on artificially contaminated ricotta salata cheese wedges. The extent of the lethal effect on L. monocytogenes was assessed 1 and 30 d after the application of the hot water bath treatment. Five of 9 combinations, 75 °C for 30 min, 85 °C for 20, and 30 min, and 90°C for 20 and 30 min, demonstrated to meet the process criteria of at least 5 log reduction. Sensory analyses were also conducted in order to account for the potential impact on sensory features of ricotta salata wedges, which showed no significant differences between treatments. PRACTICAL APPLICATION This study allowed to select water bath heat treatments of vacuum packed ricotta salata wedges effective to reduce L. monocytogenes contamination. Such treatments can be successfully applied by food business operator to meet compliance with microbiological criteria through the designated shelf-life.
Collapse
Affiliation(s)
- Carlo Spanu
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Christian Scarano
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Vincenzo Spanu
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Carlo Pala
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Riccardo Di Salvo
- Depto. per la Ricerca nelle Produzioni Animali, Loc. Bonassai, S.S. 291 Sassari-Fertilia - Km., 18600, Italy
| | - Carlo Piga
- Depto. per la Ricerca nelle Produzioni Animali, Loc. Bonassai, S.S. 291 Sassari-Fertilia - Km., 18600, Italy
| | - Antonio Ullu
- Cooperativa Allevatori Ovini Formaggi Soc. Coop. Agricola, Loc. "Perda Lada" Fenosu, 09170, Oristano, Italy
| | - Daniele Casti
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Sonia Lamon
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Francesca Cossu
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - Michela Ibba
- Dept. of Veterinary Medicine, Univ. of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | | |
Collapse
|
15
|
Spanu C, Scarano C, Spanu V, Pala C, Di Salvo R, Piga C, Buschettu L, Casti D, Lamon S, Cossu F, Ibba M, De Santis E. Comparison of post-lethality thermal treatment conditions on the reduction of Listeria monocytogenes and sensory properties of vacuum packed ricotta salata cheese. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|