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Rincón-Gamboa SM, Poutou-Piñales RA, Carrascal-Camacho AK. Distribution ofListeria spp., andListeria monocytogenesin micro- and small-scale meat product processing plants. Heliyon 2024; 10:e28662. [PMID: 38596116 PMCID: PMC11002064 DOI: 10.1016/j.heliyon.2024.e28662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/11/2024] Open
Abstract
Listeriosis is a disease caused by L. monocytogenes, a relevant microorganism as a causative agent of foodborne diseases - FBD. This study aimed to evaluate the distribution of Listeria spp., and L. monocytogenes in different production areas in two small plants (A and B) and two micro-food processing plants (C and D) producing meat derivatives, located in different cities of Colombia. The methodology implemented was i. The analysis of sampling points is based on a harmonised tool. ii. Four samplings in each production plant between 2019 and 2020. iii. Isolation and identification of microorganisms through conventional microbiology, a semi-automated system, molecular serotyping and clonal characterisation by ERIC-PCR. L. monocytogenes frequency in the production plants belonging to the study ranged between 5.9 and 28.6 %; for Listeria spp., plants A and D had isolated, plant A had the highest proportion, while for L. monocytogenes geno-serotypes found were: 1/2a, 1/2c, 4a-4c, 4b, 4d - 4e, with geno-serotype 4b as the most frequent. Furthermore, possible persistent isolates were detected in plant C as the feasible sources of contamination, based on failures in flow management, raw material contaminated with L. monocytogenes, lack of standardised cooking processes and transfer of the microorganism through equipment and surfaces. Finally, in three of the four production plants assayed, L. monocytogenes or Listeria spp. were present in the packaging area in some of the samples taken during the study, which calls for increased and frequent monitoring, as well as constant technical support for the control of L. monocytogenes in micro and small-scale production plants.
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Affiliation(s)
- Sandra M. Rincón-Gamboa
- Laboratorio de Microbiología de Alimentos. Grupo de Biotecnología Ambiental e Industrial (GBAI). Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, D.C. 110-23, Colombia
- Laboratorio Biotecnología Molecular. Grupo de Biotecnología Ambiental e Industrial (GBAI). Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, D.C. 110-23, Colombia
| | - Raúl A. Poutou-Piñales
- Laboratorio Biotecnología Molecular. Grupo de Biotecnología Ambiental e Industrial (GBAI). Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, D.C. 110-23, Colombia
| | - Ana K. Carrascal-Camacho
- Laboratorio de Microbiología de Alimentos. Grupo de Biotecnología Ambiental e Industrial (GBAI). Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, D.C. 110-23, Colombia
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Orsi RH, Liao J, Carlin CR, Wiedmann M. Taxonomy, ecology, and relevance to food safety of the genus Listeria with a particular consideration of new Listeria species described between 2010 and 2022. mBio 2024; 15:e0093823. [PMID: 38126771 PMCID: PMC10865800 DOI: 10.1128/mbio.00938-23] [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] [Indexed: 12/23/2023] Open
Abstract
Since 2010, the genus Listeria has had the addition of 22 new species that more than tripled the number of species identified until 2010. Sixteen of these 22 new species are distantly related to the type species, Listeria monocytogenes, and several of these present phenotypes that distinguish them from classical Listeria species (L. monocytogenes, Listeria innocua, Listeria ivanovii, Listeria seeligeri, Listeria welshimeri, and Listeria grayi). These 22 newly described species also show that Listeria is more genetically diverse than previously estimated. While future studies and surveys are needed to clarify the distribution of these species, at least some of these species may not be widely spread, while other species may be frequently found spread to human-related settings (e.g., farms and processing facilities), and others may be adapted to specific environmental habitats. Here, we review the taxonomic, phylogenetic, and ecological characteristics of these new Listeria species identified since 2010 and re-iterate the suggestion of re-classification of some species into three new genera: Murraya, Mesolisteria, and Paenilisteria. We also provide a review of current detection issues and the relevance to food safety related to the identification of these new species. For example, several new non-pathogenic species could be misidentified as the pathogen L. monocytogenes, based on methods that do not target L. monocytogenes-specific virulence genes/factors, leading to unnecessary product recalls. Moreover, eight species in the proposed new genus Mesolisteria are not good indicators of environmental conditions that could allow L. monocytogenes to grow since Mesolisteria species are unable to grow at low temperatures.
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Affiliation(s)
- Renato H. Orsi
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Jingqiu Liao
- Department of Civil and Environmental Engineering, Virginia Tech, Blacksburg, Virginia, USA
| | | | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, New York, USA
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Shimojima Y, Kanai Y, Moriyama T, Arakawa S, Tamura Y, Morita Y. Analysis of Alternative Methods of Environmental Monitoring for Listeria in Food Production Facilities. J Food Prot 2024; 87:100214. [PMID: 38182093 DOI: 10.1016/j.jfp.2023.100214] [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: 10/20/2023] [Revised: 12/15/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
Validated alternative test methodologies may be used in place of culture-based methods recommended for environmental monitoring programs (EMPs) for Listeria in food production facilities. In order to help guide decisions on which testing method to use to simplify Listeria EMP implementation in food production facilities, alternative methods were compared to the culture-based method in actual EMPs for Listeria. Seventy-two samples collected from two facilities of souzai production businesses that use meat and meat products as ingredients, one facility of processed meat product production business, and one facility of processed meat product and souzai production business were applied to EMPs for Listeria using the culture-based method, 3MTM Molecular Detection System (MDS), and InSite L. mono Glo (InSite). The kappa coefficient in MDS was 0.65 for Listeria monocytogenes and 0.74 for Listeria spp., both of which were deemed substantial compared with the culture-based method. The kappa coefficient in InSite was -0.01 for L. monocytogenes and 0.50 for Listeria spp., which indicated poor and moderate reproducibility, respectively. When the medium of InSite was smeared on agar medium, 7 of the 19 samples tested positive only for Listeria spp. (negative for L. monocytogenes) but L. monocytogenes was cultured, indicating that the sensitivity of detecting L. monocytogenes via fluorescence may be low. MDS was considered a useful alternative for both L. monocytogenes and Listeria spp. as targets, and InSite was not possible as a substitute for detecting L. monocytogenes; however, it is considered a helpful alternative method for detecting Listeria spp. EMPs for Listeria often target Listeria spp. as an indicator of L. monocytogenes. The alternative methods studied in this study are rapid, simple, and useful in EMPs for Listeria. However, the data in this study were a comparatively small sample set and impacted by variability, so more robust comparisons are desirable in the future.
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Affiliation(s)
- Yukako Shimojima
- Department of Food and Nutritional Sciences, Toyo University, 1-1-1 Izumino, Itakura-machi, Ora-gun, Gunma 374-0193, Japan.
| | - Yuji Kanai
- Neogen Japan, 1-2-1 Otemachi, Chiyoda-ku, Tokyo 100-0004, Japan
| | | | - Sayoko Arakawa
- Sagamihara City Hall, 2-11-15 Chuo, Chuo-ku, Sagamihara-shi, Kanagawa 252-5277, Japan
| | - Yumi Tamura
- Sagamihara City Institute of Public Health, 2-11-15 Chuo, Chuo-ku, Sagamihara-shi, Kanagawa 252-5277, Japan
| | - Yukio Morita
- School of Veterinary Medicine, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-shi, Kanagawa 252-5201, Japan
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Pniewski P, Anusz K, Białobrzewski I, Puchalska M, Tracz M, Kożuszek R, Wiśniewski J, Zarzyńska J, Jackowska-Tracz A. The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma. Foods 2023; 12:4372. [PMID: 38231879 DOI: 10.3390/foods12234372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/22/2023] [Accepted: 12/01/2023] [Indexed: 01/19/2024] Open
Abstract
Food business operators must include the results of shelf life testing in their HACCP plan. Ready-to-eat preservative-free meat products enriched with blood plasma are an unfathomable area of research in food safety. We tested modified atmosphere (80% N2 and 20% CO2) and vacuum packaged RTE preservative-free baked and smoked pork bars with dried blood plasma for Aerobic Plate Count, yeast and mould, lactic acid bacteria, Staphylococcus aureus, Enterobacteriaceae, Escherichia coli, and Campylobacter spp., and the presence of Listeria monocytogenes and Salmonella spp. during storage (temperatures from 4 to 34 °C) up to 35 days after production. The obtained data on the count of individual groups of microorganisms were subjected to analysis of variance (ANOVA) and statistically tested (Student's t-test with the Bonferroni correction); for temperatures at which there were statistically significant differences and high numerical variability, the trend of changes in bacterial counts were visualised using mathematical modelling. The results show that the optimal storage conditions are refrigerated temperatures (up to 8 °C) for two weeks. At higher temperatures, food spoilage occurred due to the growth of aerobic bacteria, lactic acid bacteria, yeast, and mould. The MAP packaging method was more conducive to spoilage of the bars, especially in temperatures over 8 °C.
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Affiliation(s)
- Paweł Pniewski
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Krzysztof Anusz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-724 Olsztyn, Poland
| | - Martyna Puchalska
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Michał Tracz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Radosław Kożuszek
- Facility of Audiovisual Arts, Institute of Journalism and Social Communication, University of Wrocław, Joliot-Curie 15, 50-383 Wrocław, Poland
| | - Jan Wiśniewski
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Joanna Zarzyńska
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Agnieszka Jackowska-Tracz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
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