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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.
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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
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Burnett J, Wu ST, Voorn M, Jordan C, Manuel CS, Singh M, Oliver HF. Enhanced training, employee-led deep cleans, and complete sanitation execution are effective Listeria monocytogenes controls in retail produce environments. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sanitation and customer service strategies implemented during COVID-19 correlated with lower Listeria monocytogenes prevalence in retail delicatessens. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Magdovitz BF, Gummalla S, Garren D, Thippareddi H, Berrang ME, Harrison MA. Prevalence of Listeria Species and Listeria monocytogenes on Raw Produce Arriving at Frozen Food Manufacturing Facilities. J Food Prot 2021; 84:1898-1903. [PMID: 34143180 DOI: 10.4315/jfp-21-064] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Accepted: 06/17/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The ubiquity of Listeria monocytogenes in the environment affects the food industry and presents concerns for frozen food facilities. This study determined the prevalence and numbers of Listeria species and L. monocytogenes on raw produce arriving at frozen food facilities. Raw produce was collected using multilevel blinding protocols to ensure anonymity of participants and avoid traceback. Five raw vegetables were selected: corn, carrots, green beans, peas, and spinach. Raw products were collected after arrival at the facilities but before cleaning or other preprocessing steps that are typically performed inside the facility. The U.S. Food and Drug Administration's Bacteriological Analytical Manual method for detection of Listeria spp. and L. monocytogenes was followed, with PCR screening followed by selective plating methods. Listeria numbers were estimated from positive samples using the most-probable-number (MPN) methodology. A total of 290 samples were collected, with 96 and 17 samples positive for Listeria spp. (33.1%) and L. monocytogenes (5.9%), respectively. Enumeration data for the 96 Listeria spp. samples indicated 82 samples had greater than 100 MPN of Listeria spp. per g and 14 samples had less than 100 MPN Listeria spp. per g. The prevalence of Listeria spp. varied by commodity: spinach (66.7%), peas (50%), corn (32.2%), green beans (22.2%), and carrots (13%). L. monocytogenes prevalence was determined in corn (13.6%), peas (6.3%), and green beans (4.2%) arriving at processing facilities. Such data were previously unavailable to frozen vegetable processors and are valuable in implementing process control standards. The prevalence and pathogen concentration data from raw commodities found in this study can provide the industry with information to conduct more accurate quantitative risk assessments and a baseline to model and target appropriate pathogen reduction steps during processing. HIGHLIGHTS
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Affiliation(s)
- Brittany F Magdovitz
- Department of Food Science and Technology, 1210 South Glebe Road, Arlington, Virginia 22204.,Center for Food Safety, 1210 South Glebe Road, Arlington, Virginia 22204
| | - Sanjay Gummalla
- American Frozen Food Institute, 1210 South Glebe Road, Arlington, Virginia 22204
| | - Donna Garren
- American Frozen Food Institute, 1210 South Glebe Road, Arlington, Virginia 22204
| | - Harshavardhan Thippareddi
- Center for Food Safety, 1210 South Glebe Road, Arlington, Virginia 22204.,Department of Poultry Science, University of Georgia, Athens, Georgia 30602
| | - Mark E Berrang
- U.S. Department of Agriculture, Agricultural Research Service, 950 College Station Road, Athens, Georgia 30605, USA
| | - Mark A Harrison
- Department of Food Science and Technology, 1210 South Glebe Road, Arlington, Virginia 22204.,Center for Food Safety, 1210 South Glebe Road, Arlington, Virginia 22204
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Sundarram A, Britton BC, Liu J, Desiree K, Ogas R, Lemaster P, Navarrete B, Nowakowski H, Harrod MK, Marks D, Ebner PD, Oliver HF. Lytic Capacity Survey of Commercial Listeria Phage Against Listeria spp. with Varied Genotypic and Phenotypic Characteristics. Foodborne Pathog Dis 2021; 18:413-418. [PMID: 33902330 DOI: 10.1089/fpd.2020.2897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Listeria monocytogenes is regularly isolated from food processing environments and is endemic in some facilities. Bacteriophage have potential as biocontrol strategies for L. monocytogenes. In this study, the lytic capacity of a commercial Listeria phage cocktail was evaluated against a library of 475 Listeria spp. isolates (426 L. monocytogenes and 49 other Listeria spp.) with varied genotypic and phenotypic characteristics. The lytic capacity of the Listeria phages was measured by spot assays where lysis was scored on a scale of 0-3 (0 = no lysis; 1 = slight lysis; 2 = moderate lysis; 3 = confluent lysis). Only 5% of all tested Listeria spp. isolates, including L. monocytogenes, were either moderately or highly susceptible (score 2 or 3) to lysis by Listeria phage when scores were averaged across temperature and phage concentration; 155 of 5700 treatment (multiplicity of infection [MOI] and temperature) and characteristic (genotype, sanitizer tolerance, and attachment capacity) combinations resulted in confluent lysis (score = 3). Odds ratios for susceptibility to lysis were calculated using multinomial logistic regression. The odds of susceptibility to lysis by phage decreased (p < 0.05) if the L. monocytogenes isolate was previously found to persist or if the phage-bacteria culture was incubated at 30°C; neither isolate persistence or temperature was significant (p ≥ 0.05) when all factors were considered. In addition, lytic efficacy varied (p < 0.05) among pulse field gel electrophoresis (PFGE) pulsotypes and may be affected by host MOI (p < 0.05). There was no effect (p > 0.05) of attachment capacity or sanitizer tolerance on phage susceptibility. This study underscores the complexity of using Listeria phage as a biocontrol for Listeria spp. in food processing facilities and highlights that phage susceptibility is most greatly impacted by genotype. Further studies are needed to evaluate these findings within a processing environment.
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Affiliation(s)
- Ajita Sundarram
- Department of Food Science and College of Agriculture, Purdue University, West Lafayette, Indiana, USA
| | - Brianna C Britton
- Department of Food Science and College of Agriculture, Purdue University, West Lafayette, Indiana, USA
| | - Jia Liu
- Department of Animal Sciences, College of Agriculture, Purdue University, West Lafayette, Indiana, USA
| | - Karina Desiree
- Department of Food Science and College of Agriculture, Purdue University, West Lafayette, Indiana, USA
| | - Raeya Ogas
- Department of Food Science and College of Agriculture, Purdue University, West Lafayette, Indiana, USA
| | - Paige Lemaster
- Department of Food Science and College of Agriculture, Purdue University, West Lafayette, Indiana, USA
| | - Brenda Navarrete
- Department of Food Science and College of Agriculture, Purdue University, West Lafayette, Indiana, USA
| | - Haley Nowakowski
- Department of Animal Sciences, College of Agriculture, Purdue University, West Lafayette, Indiana, USA
| | - Mary Kate Harrod
- Department of Animal Sciences, College of Agriculture, Purdue University, West Lafayette, Indiana, USA
| | - Danielle Marks
- Department of Animal Sciences, College of Agriculture, Purdue University, West Lafayette, Indiana, USA
| | - Paul D Ebner
- Department of Animal Sciences, College of Agriculture, Purdue University, West Lafayette, Indiana, USA
| | - Haley F Oliver
- Department of Food Science and College of Agriculture, Purdue University, West Lafayette, Indiana, USA
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