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Tirloni E, Centorotola G, Pomilio F, Torresi M, Bernardi C, Stella S. Listeria monocytogenes in ready-to-eat (RTE) delicatessen foods: Prevalence, genomic characterization of isolates and growth potential. Int J Food Microbiol 2024; 410:110515. [PMID: 38064894 DOI: 10.1016/j.ijfoodmicro.2023.110515] [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: 09/12/2023] [Revised: 11/28/2023] [Accepted: 12/04/2023] [Indexed: 12/29/2023]
Abstract
This study investigated Listeria monocytogenes prevalence and count in 132 ready-to-eat (RTE) delicatessen samples belonging to different categories (starters with/without mayonnaise pasta/rice-based courses, meat/fish-based main courses) produced by an Italian industry. Whole Genome Sequencing characterized the isolates to map the pathogen circulation. Moreover, the growth potential of L. monocytogenes in the most contaminated product was investigated by a challenge test. L. monocytogenes was detected in 23 samples, giving an estimated prevalence of 17.4 %. Starters with mayonnaise showed a very high prevalence (56.7 %), showing the role of the sauce in the diffusion of the pathogen within the plant. A total of 49 isolates were obtained; they belonged to two different serogroups, IIb and IIa, and were related to two clonal complexes (CCs) and sequence types (STs) (CC288-ST330 and CC121-ST717), suggesting the possible persistence and circulation of the pathogen within the plant. The results of the challenge test showed a limited ability to grow in the selected product thanks to the presence of lactic microflora.
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Affiliation(s)
- E Tirloni
- Department of Veterinary Medicine and Animal Sciences, University of Milan, via dell'Università 6, 26900 Lodi, Italy.
| | - G Centorotola
- IZSAM, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, via Campo Boario, Teramo 64100, Italy
| | - F Pomilio
- IZSAM, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, via Campo Boario, Teramo 64100, Italy
| | - M Torresi
- IZSAM, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, via Campo Boario, Teramo 64100, Italy
| | - C Bernardi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, via dell'Università 6, 26900 Lodi, Italy
| | - S Stella
- Department of Veterinary Medicine and Animal Sciences, University of Milan, via dell'Università 6, 26900 Lodi, Italy
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2
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Zakrzewski AJ, Gajewska J, Chajęcka-Wierzchowska W, Załuski D, Zadernowska A. Prevalence of Listeria monocytogenes and other Listeria species in fish, fish products and fish processing environment: A systematic review and meta-analysis. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 907:167912. [PMID: 37866612 DOI: 10.1016/j.scitotenv.2023.167912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/15/2023] [Accepted: 10/16/2023] [Indexed: 10/24/2023]
Abstract
Fish and seafood products are one of the most common causes of listeriosis in humans. A systematic review and meta-analysis were conducted using scientific literature to summarize available data on the prevalence of Listeria monocytogenes and Listeria sp. in fish, fish products and fish processing environment. Meta-analysis models were used to estimate the mean prevalence of the pathogen and to compare prevalence among the most popular fishes. Data from a total of 14,496 samples were analysed. Pooled prevalence of L. monocytogenes and Listeria sp. in raw fish was 5.8 % (95 % CI: 4.7-6.9) and 12.2 % (95 % CI: 8.9-15.5) respectively. Significantly higher results were observed for ready-to-eat products, occurrence of L. monocytogenes and Listeria sp. was 14.5 % (95 % CI: 11.1-18.0) and 21.7 % (95 % CI: 11.8-31.6) respectively. Moreover, meta-regression was performed to investigate changes in L. monocytogenes and Listeria sp. occurrence over the years and it shows a downward trend for both raw fish and RTE products. The results of the present study provide useful epidemiological information about the contamination level and distribution of Listeria sp. and L. monocytogenes among raw fish, fish products and fish processing environment.
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Affiliation(s)
- Arkadiusz Józef Zakrzewski
- Department of Industrial and Food Microbiology, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland.
| | - Joanna Gajewska
- Department of Industrial and Food Microbiology, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland
| | - Wioleta Chajęcka-Wierzchowska
- Department of Industrial and Food Microbiology, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland
| | - Dariusz Załuski
- Department of Genetics, Plant Breeding and Bioresource Engineering, University of Warmia and Mazury, ul. Oczapowskiego 8, 10-719 Olsztyn, Poland
| | - Anna Zadernowska
- Department of Industrial and Food Microbiology, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland
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3
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Stupar J, Hoel S, Strømseth S, Lerfall J, Rustad T, Jakobsen AN. Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms. Heliyon 2023; 9:e19887. [PMID: 37810133 PMCID: PMC10559289 DOI: 10.1016/j.heliyon.2023.e19887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 10/10/2023] Open
Abstract
Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the growth of pathogenic microorganisms in fresh and mildly processed food. The main aim of this study was to select LAB, originally isolated from ready-to-eat (RTE) seafood, for biopreservation of fresh salmon and processed salmon products. Ten LAB strains (five Carnobacterium and five Leuconostoc) were selected based on previously demonstrated bioprotective properties to investigate their antimicrobial mechanisms and temperature-dependent growth kinetics in a sterile salmon juice model system. Furthermore, five strains (three Carnobacterium and two Leuconostoc) were selected to test process-dependent growth kinetic parameters relevant to the secondary processing of salmon. Two strains (Carnobacterium maltaromaticum 35 and C. divergens 468) showed bacteriocin-like activity against Listeria innocua, while inhibitory effect of cell-free supernatants (CFS) was not observed against Escherichia coli. All selected strains were able to grow in sterile salmon juice at tested temperatures (4, 8, 12 and 16 °C), with specific growth rates (μ) ranging from 0.01 to 0.04/h at 4 °C and reaching a maximum population density of 8.4-9 log CFU/ml. All five strains tested for process-dependent growth kinetic parameters were able to grow in the range of 0.5-5% NaCl and 0.13-0.26% purified condensed smoke (VTABB and JJT01), with inter- and intraspecies variation in growth kinetics. According to the temperature-dependent growth kinetics and antimicrobial assay results, two strains, Leuconostoc mesenteroides 68 (Le.m.68) and C. divergens 468 (C d.468), were selected for in situ test to validate their ability to grow in vacuum-packed fresh salmon at 4 °C. Both strains were able to grow at maximum growth rates of 0.29 ± 0.04/d for Le. m.68 and 0.39 ± 0.06/d for C.d.468, and their final concentrations were 7.91 ± 0.31 and 8.02 ± 0.25 log CFU/g, respectively. This study shows that LAB, originally isolated from RTE seafood, have promising potential as bioprotective strains in fresh and processed salmon products.
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Affiliation(s)
- Jelena Stupar
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Sunniva Hoel
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Sigrid Strømseth
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Jørgen Lerfall
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Turid Rustad
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
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Meza-Bone GA, Meza Bone JS, Cedeño Á, Martín I, Martín A, Maddela NR, Córdoba JJ. Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador). Foods 2023; 12:2956. [PMID: 37569226 PMCID: PMC10418838 DOI: 10.3390/foods12152956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/21/2023] [Accepted: 06/28/2023] [Indexed: 08/13/2023] Open
Abstract
Listeria monocytogenes is a foodborne pathogen that causes listeriosis and can be a problem in areas where meat products are sold at unregulated storage temperatures. In this work, the prevalence of L. monocytogenes was determined in the five most widely traded meat products in the province of Quevedo (Ecuador): bacon, "chorizo paisa", grilled hamburger meat, mortadella, and salami. A total of 1000 samples of these products were analyzed in two seasons of the year (dry season/rainy season). All L. monocytogenes isolates were confirmed by PCR with primers designed for the iap gene. Furthermore, the positive samples were quantified for L. monocytogenes. Of the 1000 meat products analyzed, 163 were positive for L. monocytogenes (16.3%). The prevalence of L. monocytogenes in the two seasons in different meat products was as follows: 22.5% in mortadella, 19% in hamburger meat, 15% in bacon, 14.5% in chorizo paisa and 10.5% in salami. In addition, the concentration of L. monocytogenes in most of the positive samples was in the range of 4-6 log CFU/g or even higher. The results show the need for improvements in the hygienic measures and meat storage temperatures in Quevedo (Ecuador) to avoid risks of foodborne listeriosis.
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Affiliation(s)
- Gary Alex Meza-Bone
- Ruminology Laboratory, Faculty of Animal and Biological Sciences, State Technical University of Quevedo, Quevedo 120301, Ecuador;
| | | | - Ángel Cedeño
- Biotechnology Laboratory, Microbiology, Science and Technology Research Department, State Technical University of Quevedo, Quevedo 120301, Ecuador;
| | - Irene Martín
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, 10003 Cáceres, Spain; (I.M.); (J.J.C.)
| | - Alberto Martín
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, 10003 Cáceres, Spain; (I.M.); (J.J.C.)
| | - Naga Raju Maddela
- Department of Biological Sciences, Faculty of Health Sciences, Technical University of Manabí, Portoviejo 130103, Ecuador;
| | - Juan J. Córdoba
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, 10003 Cáceres, Spain; (I.M.); (J.J.C.)
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Smigic N, Ozilgen S, Gómez-López VM, Osés SM, Miloradovic Z, Aleksic B, Miocinovic J, Smole Možina S, Kunčič A, Guiné R, Gonçalves JC, Trafialek J, Czarniecka-Skubina E, Goel G, Blazic M, Herljevic D, Nikolić A, Mujčinović A, Djekic I. Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study. J Verbrauch Lebensm 2023; 18:133-146. [PMID: 37265593 PMCID: PMC9994415 DOI: 10.1007/s00003-023-01424-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 11/26/2022] [Accepted: 02/13/2023] [Indexed: 03/10/2023]
Abstract
Understanding consumers' behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers' perception from nine countries, and the identification of customers' clusters and its characteristics in order to understand customers' behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) "Precautious consumers" characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) "Unconcerned consumers" preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries.
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Affiliation(s)
- Nada Smigic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Sibel Ozilgen
- Faculty of Fine Arts, Yeditepe University, Istanbul, Turkey
| | - Vicente M. Gómez-López
- Green and Innovative Technologies for Food, Environment and Bioengineering Research Group (FEnBeT), Universidad Católica de Murcia (UCAM), Murcia, Spain
| | - Sandra María Osés
- Department of Biotechnology and Food Science, Universidad de Burgos, Burgos, Spain
| | | | - Biljana Aleksic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | | | | | - Ajda Kunčič
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Raquel Guiné
- CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
| | - João Carlos Gonçalves
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Joanna Trafialek
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Ewa Czarniecka-Skubina
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Gunjan Goel
- Department of Microbiology, Central University of Haryana, Mahendergarh, India
| | | | - Dora Herljevic
- Karlovac University of Applied Sciences, Karlovac, Croatia
| | - Aleksandra Nikolić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
| | - Alen Mujčinović
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
| | - Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
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6
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Demaître N, De Reu K, François E, De Zutter L, Rasschaert G, Geeraerd A. Intra- and inter-batch variability in raw pork challenge test studies and their consequences on model predictions: An intricate interplay between L. monocytogenes, the microbiome, and packaging atmosphere. Int J Food Microbiol 2023; 387:110042. [PMID: 36527792 DOI: 10.1016/j.ijfoodmicro.2022.110042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 10/03/2022] [Accepted: 11/25/2022] [Indexed: 12/12/2022]
Abstract
The purpose of this study was to conduct challenge studies in raw pork by strictly following all aspects of the 2014 EURL technical guidance document for conducting shelf-life studies on Listeria monocytogenes. Growth potential was assessed on three batches of self-cut pork chops and one batch of in-house prepared pure minced pork without any additives in air and MAP (70 % O2/30% CO2) packaging. Pork chops did not support the growth of the pathogen throughout the shelf-life, given the specific conditions used in this study, with growth potential values of 0.28 and 0.46 log CFU/g, respectively, for both air and MAP. Substantial growth (>0.5 log CFU/g) was obtained in minced pork after investigating only one batch, with growth potential values of 1.69 and 0.80 log CFU/g, for air and MAP. However, both intra- and inter-batch variability for pork chops and intra-batch variability for minced pork was observed; with elevated growth being evened out by the way growth potential is calculated in the EURL 2014 document, leading to underestimations and posing a potential risk to public health. Maximum growth rate in minced pork at a constant temperature of 7 °C was estimated at μmax = 0.680 log CFU/day and μmax = 0.489 log CFU/day in air and MAP, respectively. Model predictions for the growth potential showed acceptable results for air-packed minced pork with better accuracy when the lag phase was implemented as indicated in the renewed protocol (CRL EU, 2021). In MAP, all models used, including the Combase Growth model and to a lesser extent the DMRI dynamic safety model, overestimate the growth potential probably due to a lack of integration of the changing CO2 levels in the packages. The predictive models used in this study do not adequately account for the dynamics in the raw pig matrix, which may have an inhibitory effect on the growth of L. monocytogenes, including interaction with the microbiome and CO2, and emphasize the importance of remaining critical of predictive model outcomes. In addition, the experimental intra- and inter-batch variability raise questions about the sense or nonsense of using predictive microbiology in these raw pork products.
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Affiliation(s)
- Niels Demaître
- KU Leuven, Department of Biosystems (BIOSYST), Division MeBioS, Sustainability in the agri-food chain group, Willem de Croylaan 42, box 2428, 3001 Leuven, Belgium; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Koen De Reu
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium.
| | - Ellen François
- KU Leuven, Department of Biosystems (BIOSYST), Division MeBioS, Sustainability in the agri-food chain group, Willem de Croylaan 42, box 2428, 3001 Leuven, Belgium; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Lieven De Zutter
- Ghent University, Faculty of Veterinary Medicine, Department of Translational Physiology, Infectiology and Public Health, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - Geertrui Rasschaert
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Annemie Geeraerd
- KU Leuven, Department of Biosystems (BIOSYST), Division MeBioS, Sustainability in the agri-food chain group, Willem de Croylaan 42, box 2428, 3001 Leuven, Belgium.
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7
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Barcenilla C, Álvarez-Ordóñez A, López M, Alvseike O, Prieto M. Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review. Foods 2022; 11:2331. [PMID: 35954097 PMCID: PMC9367943 DOI: 10.3390/foods11152331] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.
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Affiliation(s)
- Coral Barcenilla
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Mercedes López
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Ole Alvseike
- Animalia—Norwegian Meat and Poultry Research Centre, NO-0513 Oslo, Norway
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
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8
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Saint Martin C, Darsonval M, Grégoire M, Caccia N, Midoux L, Berland S, Leroy S, Dubois-Brissonnet F, Desvaux M, Briandet R. Spatial organisation of Listeria monocytogenes and Escherichia coli O157:H7 cultivated in gel matrices. Food Microbiol 2022; 103:103965. [DOI: 10.1016/j.fm.2021.103965] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 12/03/2021] [Accepted: 12/06/2021] [Indexed: 01/01/2023]
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9
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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
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10
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Lianou A, Raftopoulou O, Spyrelli E, Nychas GJE. Growth of Listeria monocytogenes in Partially Cooked Battered Chicken Nuggets as a Function of Storage Temperature. Foods 2021; 10:foods10030533. [PMID: 33806490 PMCID: PMC8001785 DOI: 10.3390/foods10030533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/19/2021] [Accepted: 03/01/2021] [Indexed: 12/29/2022] Open
Abstract
Battered poultry products may be wrongly regarded and treated by consumers as ready-to-eat and, as such, be implicated in foodborne disease outbreaks. This study aimed at the quantitative description of the growth behavior of Listeria monocytogenes in fresh, partially cooked (non-ready-to-eat) battered chicken nuggets as function of temperature. Commercially prepared chicken breast nuggets were inoculated with L. monocytogenes and stored at different isothermal conditions (4, 8, 12, and 16 °C). The pathogen’s growth behavior was characterized via a two-step predictive modelling approach: estimation of growth kinetic parameters using a primary model, and description of the effect of temperature on the estimated maximum specific growth rate (μmax) using a secondary model. Model evaluation was undertaken using independent growth data under both constant and dynamic temperature conditions. According to the findings of this study, L. monocytogenes may proliferate in battered chicken nuggets in the course of their shelf life to levels potentially hazardous for susceptible population groups, even under well-controlled refrigerated storage conditions. Model evaluation demonstrated a satisfactory performance, where the estimated bias factor (Bf) was 0.92 and 1.08 under constant and dynamic temperature conditions, respectively, while the accuracy factor (Af) value was 1.08, in both cases. The collected data should be useful in model development and quantitative microbiological risk assessment in battered poultry products.
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Affiliation(s)
- Alexandra Lianou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (O.R.); (E.S.)
- Division of Genetics, Cell Biology and Development, Department of Biology, University of Patras, 26504 Patras, Greece
- Correspondence: (A.L.); (G.-J.E.N.)
| | - Ourania Raftopoulou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (O.R.); (E.S.)
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624, USA
| | - Evgenia Spyrelli
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (O.R.); (E.S.)
| | - George-John E. Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (O.R.); (E.S.)
- Correspondence: (A.L.); (G.-J.E.N.)
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11
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Bacteriophage biocontrol to fight Listeria outbreaks in seafood. Food Chem Toxicol 2020; 145:111682. [PMID: 32805341 DOI: 10.1016/j.fct.2020.111682] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 08/04/2020] [Accepted: 08/07/2020] [Indexed: 12/19/2022]
Abstract
Listeria monocytogenes is a well-known pathogen responsible for the severe foodborne disease listeriosis. The control of L. monocytogenes occurrence in seafood products and seafood processing environments is an important challenge for the seafood industry and the public health sector. However, bacteriophage biocontrol shows great potential to be used as safety control measure in seafood. This review provides an update on Listeria-specific bacteriophages, focusing on their application as a safe and natural strategy to prevent L. monocytogenes contamination and growth in seafood products and seafood processing environments. Furthermore, the main properties required from bacteriophages intended to be used as biocontrol tools are summarized and emerging strategies to overcome the current limitations are considered. Also, major aspects relevant for bacteriophage production at industrial scale, their access to the market, as well as the current regulatory status of bacteriophage-based solutions for Listeria biocontrol are discussed.
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12
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Growth Potential of Listeria monocytogenes in Three Different Salmon Products. Foods 2020; 9:foods9081048. [PMID: 32756463 PMCID: PMC7466188 DOI: 10.3390/foods9081048] [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: 06/17/2020] [Revised: 07/24/2020] [Accepted: 07/27/2020] [Indexed: 11/17/2022] Open
Abstract
Cold smoked salmon and sushi salmon have been implicated in outbreaks of listeriosis. We performed challenge tests and a durability study with Listeria monocytogenes on different salmon products to determine the growth potential of this important food-borne pathogen. Data from the challenge test showed a significant growth potential of L. monocytogenes on all of the tested salmon products, with faster growth in sushi salmon than in cold smoked salmon. In identical products that were naturally contaminated at low levels, the durability study did not confirm a high growth potential, possibly due to interactions with competing microflora. The injection of sodium lactate (NaL) at a high concentration (30%) into cold smoked salmon significantly reduced the growth potential of L. monocytogenes. In addition to good manufacturing practices, the injection of higher concentrations of NaL may therefore be a useful additional hurdle to prevent growth of L. monocytogenes to high numbers in the tested salmon products.
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13
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Bedada TL, Feto TK, Awoke KS, Derra FA, Gebre SG, Sima WG, Negassi TY, Beyene Y. Microbiological and Public Health Status of Cooked Meat and Fish in Ethiopia. Open Microbiol J 2020. [DOI: 10.2174/1874285802014010123] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Background:
Due to poor sanitation practices and handling of food, weak regulatory systems, lack of resources and education for food-handlers, food-borne infections happen frequently and pose a serious threat to human health in developing countries like Ethiopia.
Materials and Methods:
A total of 265 samples of meat and fish with berbere spice added or not were collected from Ethiopia between Jan. 2013 to Dec. 2017. The food samples were analysed using colony count for Aerobic Colony Count (ACC) and S. aureus, spread method for yeasts and moulds enumeration, Nordic Committee on Food Analysis Method No. 44 for coliforms and ES ISO 6579:2002 for Salmonella and Shigella species. The data was analysed using SPSS 20.0.
Results:
The unsatisfactory levels for aerobic colony count, total and thermotolerant coliforms, E. coli, moulds and yeasts counts for the total samples were 12.1% (N=32), 11.7% (N=31), 1.9% (N=5), 3.4% (N=9), 1.2% (N=3) and 1.9% (N=5), respectively. Among the categories of three ready-to-eat foods examined, beef and mutton meats, fish and poultry, had the highest and lowest microbial contamination. Microbial quality of packaged samples with berbere spice added was reasonable compared with unpackaged samples with no berbere spice added.
Conclusion:
About 21% of the samples had unsatisfactory microbial quality because of aerobic colony count, coliforms or fungi. However, Salmonella, Shigella spp. and S. aureus were not detected in the samples tested. Processing under hygienic conditions, adding berbere spice to foods and packaging enhances the quality of ready to eat articles.
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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Jordan K, Sampers I, Wagner M, Da Silva Felicio MT, Georgiadis M, Messens W, Mosbach‐Schulz O, Allende A. The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing. EFSA J 2020; 18:e06092. [PMID: 32874300 PMCID: PMC7448082 DOI: 10.2903/j.efsa.2020.6092] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
A multi-country outbreak of Listeria monocytogenes ST6 linked to blanched frozen vegetables (bfV) took place in the EU (2015-2018). Evidence of food-borne outbreaks shows that L. monocytogenes is the most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV, for the elderly (65-74 years old) population, is up to 3,600 times greater than cooked bfV and very likely lower than any of the evaluated ready-to-eat food categories. The main factors affecting contamination and growth of L. monocytogenes in bfV during processing are the hygiene of the raw materials and process water; the hygienic conditions of the food processing environment (FPE); and the time/Temperature (t/T) combinations used for storage and processing (e.g. blanching, cooling). Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations used for thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of the possible control options suggests that application of a complete HACCP plan is either not possible or would not further enhance food safety. Instead, specific prerequisite programmes (PRP) and operational PRP activities should be applied such as cleaning and disinfection of the FPE, water control, t/T control and product information and consumer awareness. The occurrence of low levels of L. monocytogenes at the end of the production process (e.g. < 10 CFU/g) would be compatible with the limit of 100 CFU/g at the moment of consumption if any labelling recommendations are strictly followed (i.e. 24 h at 5°C). Under reasonably foreseeable conditions of use (i.e. 48 h at 12°C), L. monocytogenes levels need to be considerably lower (not detected in 25 g). Routine monitoring programmes for L. monocytogenes should be designed following a risk-based approach and regularly revised based on trend analysis, being FPE monitoring a key activity in the frozen vegetable industry.
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15
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Li Z, Ma W, Li W, Ding Y, Zhang Y, Yang Q, Wang J, Wang X. A broad-spectrum phage controls multidrug-resistant Salmonella in liquid eggs. Food Res Int 2020; 132:109011. [PMID: 32331668 DOI: 10.1016/j.foodres.2020.109011] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 12/23/2022]
Abstract
Salmonella is a foodborne pathogen constantly threating public health. The widespread use of antibiotics and globalization of the food industry result in rapid growth of drug-resistance. Eggs contaminated by multidrug-resistant (MDR) Salmonella are one of the riskiest factors of salmonellosis, which are frequently associated with outbreaks worldwide. Thus, there are increasing needs for the development of new technologies in controlling MDR pathogens and for the confirmation of their practical efficiency in target food matrices. In this study, 43 Salmonella phages were isolated from environmental resources and among them, phage D1-2 was selected since it exhibited the most potent lytic ability and the broadest host spectrum against tested Salmonella strains. Further study demonstrated that D1-2 shows high pH and thermal tolerances and a short latent period, together with a low frequency of emergence of phage resistance. D1-2 effectively inhibited the growth of two MDR Salmonella strains in liquid egg white and egg yolk at both 4 °C and 25 °C. Morphology and phylogeny indicated that D1-2 belongs to the Myoviridae family. Genome analysis of D1-2 revealed a linear dsDNA sequence with no homology to virulence or antibiotic-resistance associated genes, presenting D1-2 is a promising candidate for the biocontrol of MDR Salmonella in highly risky foods.
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Affiliation(s)
- Zhiwei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Wenjuan Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Wanning Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Yifeng Ding
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Yu Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Qile Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Jia Wang
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Xiaohong Wang
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
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16
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Assessment of temperature distribution of cold and hot meals in food services and the prediction growth of Salmonella spp. and Listeria monocytogenes. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106725] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C. Food Microbiol 2019; 83:64-70. [DOI: 10.1016/j.fm.2019.04.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 04/16/2019] [Accepted: 04/22/2019] [Indexed: 10/26/2022]
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18
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Koskar J, Kramarenko T, Meremäe K, Kuningas M, Sõgel J, Mäesaar M, Anton D, Lillenberg M, Roasto M. Prevalence and Numbers of Listeria monocytogenes in Various Ready-to-Eat Foods over a 5-Year Period in Estonia. J Food Prot 2019; 82:597-604. [PMID: 30907662 DOI: 10.4315/0362-028x.jfp-18-383] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
HIGHLIGHTS This study is a significant contribution to L. monocytogenes risk analysis. L. monocytogenes was found in 3.6% of 30,016 analyzed RTE food samples. A food safety criterion of 100 CFU/g was exceeded for 0.3% of the RTE food samples. Salted and cold-smoked fish products were found to be potentially high-risk foods.
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Affiliation(s)
- Julia Koskar
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia.,2 Veterinary and Food Laboratory, Kreutzwaldi 30, 51006, Tartu, Estonia
| | - Toomas Kramarenko
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia.,2 Veterinary and Food Laboratory, Kreutzwaldi 30, 51006, Tartu, Estonia
| | - Kadrin Meremäe
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia
| | - Maiu Kuningas
- 2 Veterinary and Food Laboratory, Kreutzwaldi 30, 51006, Tartu, Estonia
| | - Jelena Sõgel
- 3 Veterinary and Food Board, Food Department, Väike-Paala 3, 11415, Tallinn, Estonia
| | - Mihkel Mäesaar
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia.,2 Veterinary and Food Laboratory, Kreutzwaldi 30, 51006, Tartu, Estonia
| | - Dea Anton
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia
| | - Merike Lillenberg
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia
| | - Mati Roasto
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia
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19
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Andritsos ND, Kallitsis T, Roukas D. Growth potential of
Listeria monocytogenes
in ready‐to‐eat Feta cheese‐based sauce stored at 4°C. J Food Saf 2018. [DOI: 10.1111/jfs.12599] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Dimokritos Roukas
- Athens Analysis Laboratories S.A., Microbiology Laboratory Athens Greece
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20
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Challenge Studies to Determine the Ability of Foods to Support the Growth of Listeria monocytogenes. Pathogens 2018; 7:pathogens7040080. [PMID: 30301168 PMCID: PMC6313757 DOI: 10.3390/pathogens7040080] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 10/01/2018] [Accepted: 10/01/2018] [Indexed: 11/30/2022] Open
Abstract
Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a relatively rare, but potentially fatal, disease, with a mortality rate of 20–30%. In general, European Regulations require the absence of L. monocytogenes in five samples of 25 g before the food has left the producer, but if the food has been demonstrated not to support the growth of L. monocytogenes, up to 100 cfu g−1 are allowed in the food (except for foods for infants or medical purposes) during its shelf-life under reasonably foreseeable storage conditions. It is important for food producers to determine if their food supports the growth of L. monocytogenes. The European Union Reference Laboratory for L. monocytogenes published a Technical Guidance document for conducting shelf-life studies on L. monocytogenes in ready-to-eat foods in June 2014. Primarily based on the EURL guidance document for conducting challenge studies, the ability of cheese (feta and soft goat’s milk cheese), cold-smoked salmon, coleslaw, and pork pate to support the growth of L. monocytogenes was determined using a starting inoculum of approximately 100 cfu g−1. The cheese and pork pate were incubated at 8 °C for 14 days; the smoked salmon was incubated at 6 °C for 5 days and 8 °C for 9 days; and the coleslaw was incubated at 8 °C for 7 days and 12 °C for 14 days. The results showed that the smoked salmon and pork pate supported growth, while coleslaw and cheese did not. From this study, it is evident that there are factors in food other than pH, water activity, and total bacterial count (TBC) that can inhibit the ability of L. monocytogenes to grow in food.
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21
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Huang C, Virk SM, Shi J, Zhou Y, Willias SP, Morsy MK, Abdelnabby HE, Liu J, Wang X, Li J. Isolation, Characterization, and Application of Bacteriophage LPSE1 Against Salmonella enterica in Ready to Eat (RTE) Foods. Front Microbiol 2018; 9:1046. [PMID: 29887839 PMCID: PMC5982681 DOI: 10.3389/fmicb.2018.01046] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Accepted: 05/02/2018] [Indexed: 01/21/2023] Open
Abstract
Salmonella infection is an important foodborne consumer health concern that can be mitigated during food processing. Bacteriophage therapy imparts many advantages over conventional chemical preservatives including pathogen specificity, natural derivation, potency, and providing a high degree of safety. The objective of this study aimed to isolate and characterize a phage that effectively control Salmonella food contamination. Out of 35 isolated phages, LPSE1 demonstrated a broad Salmonella host range, robust lytic ability, extensive pH tolerance, and prolonged thermal stability. The capacity for phage LPSE1 to control Salmonella Enteritidis-ATCC13076 in milk, sausage, and lettuce was established. Incubation of LPSE1 at 28°C in milk reduced recoverable Salmonella by approximately 1.44 log10 CFU/mL and 2.37 log10 CFU/mL at MOI of 1 and 100, respectively, as relative to the phage-excluded control. Upon administration of LPSE1 at an MOI of 1 in sausage, Salmonella count decreased 0.52 log10 at 28°C. At MOI of 100, the count decreased 0.49 log10 at 4°C. Incubation of LPSE1 on lettuce reduced recoverable Salmonella by 2.02 log10, 1.71 log10, and 1.45 log10 CFU/mL at an MOI of 1, 10, and 100, respectively, as relative to the negative control. Taken together, these findings establish LPSE1 as an effective weapon against human pathogenic Salmonella in various ready to eat foods.
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Affiliation(s)
- Chenxi Huang
- Bio-Medical Center, Key Laboratory of Environment Correlative Dietology, State Key Laboratory of Agricultural Microbiology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Safiullah M Virk
- Bio-Medical Center, Key Laboratory of Environment Correlative Dietology, State Key Laboratory of Agricultural Microbiology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jianchun Shi
- Bio-Medical Center, Key Laboratory of Environment Correlative Dietology, State Key Laboratory of Agricultural Microbiology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yang Zhou
- College of Fisheries, Huazhong Agricultural University, Wuhan, China.,Department of Infectious Diseases and Pathology, University of Florida, Gainesville, FL, United States
| | - Stephan P Willias
- Department of Infectious Diseases and Pathology, University of Florida, Gainesville, FL, United States
| | - Mohamed K Morsy
- Department of Food Technology, Faculty of Agriculture, Benha University, Benha, Egypt
| | - Hazem E Abdelnabby
- Department of Food Technology, Faculty of Agriculture, Benha University, Benha, Egypt
| | - Jie Liu
- College of Medicine, Hebei University of Engineering, Handan, China
| | - Xiaohong Wang
- Bio-Medical Center, Key Laboratory of Environment Correlative Dietology, State Key Laboratory of Agricultural Microbiology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jinquan Li
- Bio-Medical Center, Key Laboratory of Environment Correlative Dietology, State Key Laboratory of Agricultural Microbiology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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22
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Lavermicocca P, Angiolillo L, Lonigro SL, Valerio F, Bevilacqua A, Perricone M, Del Nobile MA, Corbo MR, Conte A. Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola). Front Microbiol 2018; 9:889. [PMID: 29867802 PMCID: PMC5949355 DOI: 10.3389/fmicb.2018.00889] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Accepted: 04/18/2018] [Indexed: 11/13/2022] Open
Abstract
This paper proposes bio-preservation as a tool to assure quality and safety of Spanish-style table olives cv. Bella di Cerignola. Lactobacillus plantarum 5BG was inoculated in ready to sell olives packaged in an industrial plant by using a half-volume brine (4% NaCl; 2% sucrose). The samples were stored at 4°C. The survival of the inoculated strain, the microbiological quality, the sensory scores and the survival of a strain of Listeria monocytogenes inoculated in brines were evaluated. The persistence of the Lb. plantarum bio-preserving culture was confirmed on olives (≥6.5 Log CFU/g) and in brine (≥7 Log CFU/ml). Bio-preserved olives (SET1) showed a better sensory profile than chemically acidified control olives (SET2) and the texture was the real discriminative parameter among samples. Bio-preserved olives recorded better scores during storage because of their ability to retain good hardness, crunchiness, and fibrousness without cracks. The inoculation of Lb. plantarum positively acted on the safety of olives, as the D-value of L. monocytogenes was reduced from 40 (SET2) to 5 days (SET1). In conclusion, Lb. plantarum 5BG and the physico-chemical conditions achieved in the settled procedure are suitable for the industrial packaging of Bella di Cerignola table olives, improving the process by halving brining volumes and avoiding chemical stabilizers, and significantly reducing the salt concentration. The final product is also safely preserved for almost 5 months as suggested by the reduction of the survival rate of L. monocytogenes.
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Affiliation(s)
- Paola Lavermicocca
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Luisa Angiolillo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Stella L. Lonigro
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Francesca Valerio
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Marianne Perricone
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Matteo A. Del Nobile
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Maria R. Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Amalia Conte
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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23
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Horita CN, Baptista RC, Caturla MY, Lorenzo JM, Barba FJ, Sant’Ana AS. Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Skjerdal T, Gefferth A, Spajic M, Estanga EG, de Cecare A, Vitali S, Pasquali F, Bovo F, Manfreda G, Mancusi R, Trevisiani M, Tessema GT, Fagereng T, Moen LH, Lyshaug L, Koidis A, Delgado-Pando G, Stratakos AC, Boeri M, From C, Syed H, Muccioli M, Mulazzani R, Halbert C. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods. BIOMED RESEARCH INTERNATIONAL 2017; 2017:6353510. [PMID: 29457031 PMCID: PMC5804369 DOI: 10.1155/2017/6353510] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Revised: 07/20/2017] [Accepted: 08/27/2017] [Indexed: 01/20/2023]
Abstract
A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes, quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as "good"; "sufficient"; or "corrective action needed" based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users.
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25
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Pérez‐Rodríguez F, Carrasco E, Bover‐Cid S, Jofré A, Valero A. Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 2, a quantitative risk characterization on L. monocytogenes in RTE foods; starting from the retail stage. ACTA ACUST UNITED AC 2017. [DOI: 10.2903/sp.efsa.2017.en-1252] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | | | - Sara Bover‐Cid
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Food Safety Programme Spain
| | - Anna Jofré
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Food Safety Programme Spain
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26
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A 3-year multi-food study of the presence and persistence of Listeria monocytogenes in 54 small food businesses in Ireland. Int J Food Microbiol 2017; 249:18-26. [DOI: 10.1016/j.ijfoodmicro.2017.02.015] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2016] [Revised: 01/24/2017] [Accepted: 02/20/2017] [Indexed: 12/31/2022]
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27
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Wieczorek K, Osek J. Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from fresh and smoked fish in Poland. Food Microbiol 2017; 64:164-171. [PMID: 28213022 DOI: 10.1016/j.fm.2016.12.022] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 12/28/2016] [Accepted: 12/28/2016] [Indexed: 11/30/2022]
Abstract
A total of 57 out of 301 (18.9%) fresh and smoked fish samples in Poland were positive for Listeria monocytotgenes. The bacteria were most frequently identified in fresh and smoked salmon (32.0% and 33.8% respectively) as well as in fresh cod (31.8%). Only three samples of smoked salmon were contaminated with the bacteria above 100 CFU/g. Four molecular serogroups were identified and the most prevalent, 1/2a-3a (40 isolates; 70.2%), was present in samples from both marine (33 strains; 71.7%) and freshwater fish (7 isolates; 63.6%). Similar duality of prevalence was observed only for L. monocytogenes of 1/2b-3b-7 serogroup (14 strains; 24.6%), which was identified in 11 (23.9%) marine and 3 (27.3%) freshwater fish. All isolates harboured 10 virulence-associated genes (inlA, inlB, inlC, inlJ, lmo2672, plcA, plcB, hlyA, actA, and mpl) and most of them (56; 98.2%) also possessed the flaA marker. Several strains displayed resistance to oxacillin (33; 57.9%), ceftriaxone (18; 31.6%), or clindamycin (5; 8.8%), and two isolates of serogroup 1/2a-3a showed multiresistance to all three. Genetic subtyping showed the presence of different pulsotypes belonging to six PFGE clusters. The obtained results provide useful information regarding fish contamination with L. monocytogenes which may have implications for public health.
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Affiliation(s)
- Kinga Wieczorek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Partyzantow 57, 24-100 Pulawy, Poland
| | - Jacek Osek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Partyzantow 57, 24-100 Pulawy, Poland.
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Kramarenko T, Roasto M, Keto-Timonen R, Mäesaar M, Meremäe K, Kuningas M, Hörman A, Korkeala H. Listeria monocytogenes in ready-to-eat vacuum and modified atmosphere packaged meat and fish products of Estonian origin at retail level. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.034] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Li L, Olsen RH, Ye L, Wang W, Shi L, Yan H, Meng H. Characterization of Antimicrobial Resistance of Listeria monocytogenes Strains Isolated from a Pork Processing Plant and Its Respective Meat Markets in Southern China. Foodborne Pathog Dis 2016; 13:262-8. [PMID: 27058266 DOI: 10.1089/fpd.2015.2087] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
A total of 78 Listeria monocytogenes isolates from a pork processing plant and the respective meat markets in southern China were examined. This number includes 60 isolates from pork at markets, 5 from cooked pork products at markets, 10 from pork at a processing plant, and 3 from food-contact surfaces at the processing plant. All isolates were subjected to serotyping, antimicrobial susceptibility testing, pulsed-field gel electrophoresis (PFGE), and molecular basis of antibiotic resistance. Four serogroups were identified among the 78 tested isolates, with serogroup I (serotypes: 1/2a and 3a) being predominant (42.3%, 33/78). Antimicrobial resistance was most frequently observed for tetracycline (20.5%, 16/78), streptomycin (9.0%, 7/78), cefotaxime (7.7%, 6/78), and gentamicin (6.4%, 5/78). Multiple resistances occurred among 10.2% (8/78) isolates. All strains were sensitive to ampicillin, ampicillin/sulbactam, imipenem, ciprofloxacin, levofloxacin, trimethoprim/sulfamethoxazole, and vancomycin. Two isolates were resistant to five antimicrobials. Twelve strains carried tet(M) and located on Tn916. PFGE analysis revealed genetic heterogeneity among individual serotypes. Two predominant PFGE types were found persistent from the processing plant to markets indicating that these two types of isolates were able to survive under environmental adverse conditions from the processing plant to markets, which need to be monitored. Compared to samples from the pork processing plant, the prevalence of L. monocytogenes in meat market samples tended to be higher, serovar was more variable, and the antibiotic resistance range was wider, probably due to secondary contamination. Therefore, stringent hygiene measures and bacteriological controls should be observed to reduce the risk of transmission of L. monocytogenes from food to humans.
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Affiliation(s)
- Lili Li
- 1 College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong, China .,2 Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen , Frederiksberg C, Denmark
| | - Rikke Heidemann Olsen
- 2 Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen , Frederiksberg C, Denmark
| | - Lei Ye
- 1 College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong, China .,3 Research Institute of Food Safety and Nutrition, Jinan University , Guangzhou, China
| | - Wenyan Wang
- 1 College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong, China
| | - Lei Shi
- 1 College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong, China .,4 State Key Laboratory of Food Safety Technology for Meat Products and Synergetic Innovation Center of Food Safety and Nutrition , Xiamen Yinxiang Group Co., Ltd., Xiamen, China
| | - He Yan
- 1 College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong, China .,4 State Key Laboratory of Food Safety Technology for Meat Products and Synergetic Innovation Center of Food Safety and Nutrition , Xiamen Yinxiang Group Co., Ltd., Xiamen, China
| | - Hecheng Meng
- 1 College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong, China .,4 State Key Laboratory of Food Safety Technology for Meat Products and Synergetic Innovation Center of Food Safety and Nutrition , Xiamen Yinxiang Group Co., Ltd., Xiamen, China
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30
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D'Ostuni V, Tristezza M, De Giorgi MG, Rampino P, Grieco F, Perrotta C. Occurrence of Listeria monocytogenes and Salmonella spp. in meat processed products from industrial plants in Southern Italy. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.10.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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31
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Ciolacu L, Stessl B, Bolocan AS, Oniciuc EA, Wagner M, Rychli K, Nicolau AI. Tracking Foodborne Pathogenic Bacteria in Raw and Ready-to-Eat Food Illegally Sold at the Eastern EU Border. Foodborne Pathog Dis 2016; 13:148-55. [PMID: 26741503 DOI: 10.1089/fpd.2015.2057] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Food illegally brought into the European Union, mainly in the personal luggage of travelers, represents a potential threat to consumers' health. The aim of this study was to investigate the presence of five pathogens in food brought into the European Union by Moldavian citizens as personal goods and illegally sold in Romania in the vicinity of the border. The occurrence of Staphylococcus aureus and Listeria monocytogenes was 7.5% and 8%, while Campylobacter spp., Escherichia coli O157:H7, and Salmonella spp. were absent in all samples. L. monocytogenes sequence type 2, 9, 121, and 155, highly prevalent among foodstuffs worldwide, was also present among isolates from ready-to-eat food illegally sold in Romania, even at the same date of sampling, indicating cross-contamination during food handling. S. aureus spa types t449, t304, and t524 were most often isolated from raw-milk cheeses contaminated with 10(3)-10(5) colony-forming units per gram, evidencing a contamination at herd level or unhygienic conditions during processing. S. aureus t011 and t3625, both included in the livestock-associated CC398, were isolated from pork lard and poultry meat. This study shows that cross-border trade from nonmember states represents a neglected route of transmission of foodborne pathogens into the European Union that could lead to sporadic or family-associated cases of disease.
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Affiliation(s)
- Luminita Ciolacu
- 1 Faculty of Food Science and Engineering, Dunarea de Jos University of Galati , Galati, Romania .,2 Institute for Milk Hygiene, University of Veterinary Medicine Vienna , Vienna, Austria
| | - Beatrix Stessl
- 2 Institute for Milk Hygiene, University of Veterinary Medicine Vienna , Vienna, Austria
| | - Andrei Sorin Bolocan
- 1 Faculty of Food Science and Engineering, Dunarea de Jos University of Galati , Galati, Romania
| | - Elena Alexandra Oniciuc
- 1 Faculty of Food Science and Engineering, Dunarea de Jos University of Galati , Galati, Romania
| | - Martin Wagner
- 2 Institute for Milk Hygiene, University of Veterinary Medicine Vienna , Vienna, Austria
| | - Kathrin Rychli
- 2 Institute for Milk Hygiene, University of Veterinary Medicine Vienna , Vienna, Austria
| | - Anca Ioana Nicolau
- 1 Faculty of Food Science and Engineering, Dunarea de Jos University of Galati , Galati, Romania
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Heinrich V, Zunabovic M, Nehm L, Bergmair J, Kneifel W. Influence of argon modified atmosphere packaging on the growth potential of strains of Listeria monocytogenes and Escherichia coli. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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33
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34
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Ceuppens S, Van Boxstael S, Westyn A, Devlieghere F, Uyttendaele M. The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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Leong D, Alvarez-Ordóñez A, Zaouali S, Jordan K. Examination of Listeria monocytogenes in Seafood Processing Facilities and Smoked Salmon in the Republic of Ireland. J Food Prot 2015; 78:2184-90. [PMID: 26613913 DOI: 10.4315/0362-028x.jfp-15-233] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a relatively rare but life-threatening disease primarily affecting immunocompromised individuals. The aim of this study was to determine the prevalence of L. monocytogenes in the seafood processing industry in the Republic of Ireland. The occurrence of L. monocytogenes was determined by regular sampling of both food samples and processing environment swabs at eight seafood processing facilities over two calendar years. All samples were analyzed by the International Organization for Standardization 11290-1 standard method, and the isolates were characterized by PCR, pulsed-field gel electrophoresis, serotyping, and the occurrence of some genes related to survival under stress (SSI-1, Tn6188, and bcrABC). A prevalence of 2.5% in 508 samples (433 environmental swabs and 75 food samples) was found. From the isolates obtained, eight different pulsed-field gel electrophoresis profiles were identified, two occurring in more than one facility and one occurring in food and the environment. Five of the eight pulsotypes identified contained at least one of the three stress survival-related genes tested. The tolerance of the isolates to benzalkonium chloride, a representative quaternary ammonium compound, was also examined and ranged from 5.5 ± 0.5 to 8.5 ± 0.5 ppm of benzalkonium chloride. To evaluate the ability of smoked salmon to support the growth of L. monocytogenes, including the T4 widespread pulsotype that was isolated, a challenge test was performed on cold-smoked salmon obtained from two separate producers. The results showed clearly that both types of smoked salmon supported the growth of L. monocytogenes. Although occurrence of L. monocytogenes on seafood was low, this study showed that the smoked salmon used in this study can support the growth of L. monocytogenes; therefore, vigilance is required in the processing facilities to reduce the associated risk.
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Affiliation(s)
- Dara Leong
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | | | - Sarah Zaouali
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - Kieran Jordan
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.
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36
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Van Meervenne E, Van Coillie E, Van Weyenberg S, Boon N, Herman L, Devlieghere F. Low Temperature and Modified Atmosphere: Hurdles for Antibiotic Resistance Transfer? J Food Prot 2015; 78:2191-9. [PMID: 26613914 DOI: 10.4315/0362-028x.jfp-15-105] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food is an important dissemination route for antibiotic-resistant bacteria. Factors used during food production and preservation may contribute to the transfer of antibiotic resistance genes, but research on this subject is scarce. In this study, the effect of temperature (7 to 37°C) and modified atmosphere packaging (air, 50% CO2-50% N2, and 100% N2) on antibiotic resistance transfer from Lactobacillus sakei subsp. sakei to Listeria monocytogenes was evaluated. Filter mating was performed on nonselective agar plates with high-density inocula. A more realistic setup was created by performing modified atmosphere experiments on cooked ham using high-density and low-density inocula. Plasmid transfer was observed between 10 and 37°C, with plasmid transfer also observed at 7°C during a prolonged incubation period. When high-density inocula were used, transconjugants were detected, both on agar plates and cooked ham, under the three atmospheres (air, 50% CO2-50% N2, and 100% N2) at 7°C. This yielded a median transfer ratio (number of transconjugants/number of recipients) with an order of magnitude of 10(-4) to 10(-6). With low-density inocula, transfer was only detected under the 100% N2 atmosphere after 10-day incubation at 7°C, yielding a transfer ratio of 10(-5). Under this condition, the highest bacterial density was obtained. The results indicate that low temperature and modified atmosphere packaging, two important hurdles in the food industry, do not necessarily prevent plasmid transfer from Lactobacillus sakei subsp. sakei to Listeria monocytogenes.
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Affiliation(s)
- Eva Van Meervenne
- Institute for Agricultural and Fisheries Research, Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium; Laboratory of Food Microbiology and Food Preservation, Laboratory of Microbial Ecology and Technology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
| | - Els Van Coillie
- Institute for Agricultural and Fisheries Research, Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Stephanie Van Weyenberg
- Institute for Agricultural and Fisheries Research, Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | | | - Lieve Herman
- Institute for Agricultural and Fisheries Research, Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
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Noor R, Malek M, Rahman S, Meghla M, Acharjee M, Rahman MM. Assessment of survival of pathogenic bacteria in fresh vegetables through in vitro challenge test. INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2015. [DOI: 10.1186/s40550-015-0021-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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38
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The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document. Food Res Int 2015; 75:233-243. [DOI: 10.1016/j.foodres.2015.06.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2015] [Revised: 05/28/2015] [Accepted: 06/03/2015] [Indexed: 11/24/2022]
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39
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40
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Kamala A, Ortiz J, Kimanya M, Haesaert G, Donoso S, Tiisekwa B, De Meulenaer B. Multiple mycotoxin co-occurrence in maize grown in three agro-ecological zones of Tanzania. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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41
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Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.045] [Citation(s) in RCA: 123] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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42
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Gómez D, Iguácel LP, Rota MC, Carramiñana JJ, Ariño A, Yangüela J. Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain. Foods 2015; 4:271-282. [PMID: 28231204 PMCID: PMC5224534 DOI: 10.3390/foods4030271] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Revised: 07/06/2015] [Accepted: 07/08/2015] [Indexed: 11/23/2022] Open
Abstract
The aim of this work was to study the occurrence of Listeria monocytogenes in several types of ready-to-eat (RTE) meat products and in the environment of meat processing plants. A total of 129 samples of RTE meat products and 110 samples from work surfaces and equipment were analyzed. L. monocytogenes was detected in 6 out of 35 cooked products (17.14%), 21 out of 57 raw-cured products (36.84%), and 9 out of 37 dry-cured, salted products (24.32%). The number of sample units that exceeded the food safety limit of 100 cfu/g decreased from the manufacture date to half shelf life, and then it was further reduced at the end of shelf life. L. monocytogenes was detected in 25 out of 110 (22.72%) food contact surfaces. The number of positive and negative results from both food and environmental samples were cross-tabulated and the calculated Cohen's kappa coefficient (κ) was 0.3233, indicating a fair agreement in terms of Listeria contamination. L.monocytogenes was recovered after cleaning and disinfection procedures in four plants, highlighting the importance of thorough cleaning and disinfection.
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Affiliation(s)
- Diego Gómez
- Department of Animal Production and Food Science, Veterinary Faculty, University of Zaragoza, c/Miguel Servet 177, Zaragoza 50013, Spain.
| | - Laura Pilar Iguácel
- Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, Zaragoza 50059, Spain.
| | - Mª Carmen Rota
- Department of Animal Production and Food Science, Veterinary Faculty, University of Zaragoza, c/Miguel Servet 177, Zaragoza 50013, Spain.
| | - Juan José Carramiñana
- Department of Animal Production and Food Science, Veterinary Faculty, University of Zaragoza, c/Miguel Servet 177, Zaragoza 50013, Spain.
| | - Agustín Ariño
- Department of Animal Production and Food Science, Veterinary Faculty, University of Zaragoza, c/Miguel Servet 177, Zaragoza 50013, Spain.
| | - Javier Yangüela
- Department of Animal Production and Food Science, Veterinary Faculty, University of Zaragoza, c/Miguel Servet 177, Zaragoza 50013, Spain.
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43
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Szymczak B, Dąbrowski W. Effect of Filling Type and Heating Method on Prevalence ofListeria speciesandListeria monocytogenesin Dumplings Produced in Poland. J Food Sci 2015; 80:M1060-5. [DOI: 10.1111/1750-3841.12816] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2014] [Accepted: 01/15/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Barbara Szymczak
- Dept. of Microbiology and Applied Biotechnology; West Pomeranian Univ. of Technology; Papieża Pawła VI 3 st. 71-459 Szczecin Poland
| | - Waldemar Dąbrowski
- Dept. of Microbiology and Applied Biotechnology; West Pomeranian Univ. of Technology; Papieża Pawła VI 3 st. 71-459 Szczecin Poland
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44
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Mejlholm O, Dalgaard P. Modelling and predicting the simultaneous growth of Listeria monocytogenes and psychrotolerant lactic acid bacteria in processed seafood and mayonnaise-based seafood salads. Food Microbiol 2015; 46:1-14. [DOI: 10.1016/j.fm.2014.07.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 06/16/2014] [Accepted: 07/04/2014] [Indexed: 10/25/2022]
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45
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Lahou E, Jacxsens L, Verbunt E, Uyttendaele M. Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes. Food Control 2015. [DOI: 10.1016/j.foodcont.2013.10.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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46
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47
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Pereira JA, Silva P, Matos TJS, Patarata L. Shelf life determination of sliced Portuguese traditional blood sausage--Morcela de Arroz de Monchique through microbiological challenge and consumer test. J Food Sci 2015; 80:M642-8. [PMID: 25627176 DOI: 10.1111/1750-3841.12782] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2014] [Accepted: 12/10/2014] [Indexed: 11/27/2022]
Abstract
Morcela de Arroz (MA) is a ready-to-eat blood and rice cooked sausage produced with pork, blood, rice, and seasonings, stuffed in natural casing and cooked above 90 °C/30 min. It is commercialized whole, not packed, with a restricted shelf life (1 wk/0 to 5 °C). The objective of this work was to establish sliced MA shelf life considering both the behavior of L. monocytogenes through a microbiological challenge test (MCT) and the consumer acceptability of MA stored: vacuum packed (VP), modified atmosphere packed (MAP: 80% CO2/20% N2 ), and aerobic packed (AP). The MCT was conducted inoculating ±3 log CFU/g of L. monocytogenes cell suspension on the MA slices. Packaged samples were stored at 3 ± 1 °C and 7 ± 1 °C until 20 d. At 3 ± 1 °C, L. monocytogenes behavior was not affected by packaging or storage time. At 7 ± 1 °C, the pathogen increased nearly 1 log CFU/g in the first 4 d. L. monocytogenes populations in AP were higher (P < 0.05) than in MAP. The pathogen may grow to hazardous levels in the 1st days if a temperature abuse occurs. Considering the acceptability by the consumers, the shelf life of MA stored at 3 ± 1 °C was 4.4 d for AP, 8.1 d for VP, and 10.4 d for MAP. The sensory shelf life established based on sensory spoilage is shorter than the shelf life to maintain the population of L. monocytogenes in safe levels.
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Affiliation(s)
- Jorge A Pereira
- Dept. of Food Engineering, Inst. Superior de Engenharia, Univ. of Algarve, Campus da Penha, Estrada da Penha, 8005-139, Faro, Portugal; CEER - Biosystems Engineering, Tapada da Ajuda, 1349-017, Lisbon, Portugal
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48
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Prevalence and antimicrobial resistance of Listeria monocytogenes and Salmonella strains isolated in ready-to-eat foods in Eastern Spain. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.06.043] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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49
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Gurler Z, Pamuk S, Yildirim Y, Ertas N. The microbiological quality of ready-to-eat salads in Turkey: a focus on Salmonella spp. and Listeria monocytogenes. Int J Food Microbiol 2014; 196:79-83. [PMID: 25528536 DOI: 10.1016/j.ijfoodmicro.2014.11.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2012] [Revised: 09/23/2014] [Accepted: 11/22/2014] [Indexed: 11/18/2022]
Abstract
The microbiological safety of ready-to-eat (RTE) foods is of special concern as they are not exposed to further processing before consumption. In the present study, Listeria monocytogenes and Salmonella spp. were isolated from 15(6%) and 21(8%) samples respectively out of 261 RTE foods commercialized in Turkey. Escherichia coli was present in 10(4%) samples analyzed. Psychrotrophic aerobic populations >6logCFU/g were found in 36 (14%) of the samples, while total coliforms were detected in 155 (59%) of samples analyzed. All of the Salmonella spp. and L. monocytogenes isolates tested, exhibited resistance to one or more antimicrobial agents used. For Salmonella spp. isolates, resistance to penicillin (69%), erythromycin (38%), gentamicin (36%), tetracycline (36%) neomycin (33%), ampicillin (33%), amikacin (33%), vancomycin (33%), streptomycin (29%) cefotaxime (9%) and oxacillin (9%) was observed. For L. monocytogenes isolates, resistance to erythromycin (23%) and cephalothin (20%) was evident. The presence of pathogens and the relatively high resistance among the bacteria tested in RTE foods could pose public health and therapeutic problems in consumers. These results indicate the need of implementing hygienic rules in the production chain of RTE foods to ensure microbiological safety and to improve shelf life.
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Affiliation(s)
- Zeki Gurler
- Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar, Turkey
| | - Sebnem Pamuk
- Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar, Turkey
| | - Yeliz Yildirim
- Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey.
| | - Nurhan Ertas
- Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey
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50
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Henriques A, Telo da Gama L, Fraqueza M. Assessing Listeria monocytogenes presence in Portuguese ready-to-eat meat processing industries based on hygienic and safety audit. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.035] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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