A review of Listeria monocytogenes: An update on outbreaks, virulence, dose-response, ecology, and risk assessments
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TLDR
The recent outbreaks underscored the individual characteristics of specific foods and raised questions about the current understanding of infectivity of lower doses and the susceptibility of specific individuals, and further research is clearly necessary to control this pathogen.About:
This article is published in Food Control.The article was published on 2017-05-01 and is currently open access. It has received 562 citations till now.read more
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DNA sequencing, genomes and genetic markers of microbes on fruits and vegetables.
TL;DR: The basic principles of three generations of DNA sequencing are highlighted, the WGS studies of and available DNA markers for major bacterial foodborne pathogens and phytopathogenic fungi found on F & V are summarized and rDNA sequencing‐based bacterial and fungal metagenomics are summarized under three topics.
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Perinatal listeriosis patients treated at a maternity hospital in Beijing, China, from 2013-2018.
Chunyun Li,Huihui Zeng,Xin Ding,Yi Chen,Xiaowei Liu,Li Zhou,Xin Wang,Yumei Cheng,Shanshan Hu,Zheng Cao,Ruixia Liu,Chenghong Yin +11 more
TL;DR: Perinatal listeriosis is associated with high feto-neonatal mortality, and thus, a public health concern, at Beijing Obstetrics and Gynecology Hospital, the largest maternity hospital in China.
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Review controlling Listeria monocytogenes in ready-to-eat meat and poultry products: An overview of outbreaks, current legislations, challenges, and future prospects
TL;DR: This review highlights the recent progress in the bio-control of biofilms formed by Listeria monocytogenes, specifically in the field of inhibitory interaction with other functional microbials and enzyme-based removal strategies.
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Listeria monocytogenes environmental sampling program in ready-to-eat processing facilities: A practical approach
Carlo Spanu,Kieran Jordan +1 more
TL;DR: The objective of the present review is to provide FBOs with a practical guide to design, implementation, and verification of an EMP tailored by the food safety team for each food business.
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Characterization of purified antimicrobial peptide produced by Pediococcus pentosaceus LJR1, and its application in preservation of white leg shrimp
TL;DR: It is clear that the purified bacteriocin LJR1 produced by P. pentosaceus has good potential as a bio preservative for application in food industry.
References
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Foodborne Illness Acquired in the United States—Major Pathogens
Elaine Scallan,Robert M. Hoekstra,Frederick J. Angulo,Robert V. Tauxe,Marc-Alain Widdowson,Sharon L. Roy,Jeffery L. Jones,Patricia M. Griffin +7 more
TL;DR: Each year, 31 pathogens caused 9.4 million episodes of foodborne illness, resulting in 55,961 hospitalizations and 1,351 deaths in the United States.
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EFSA and ECDC (European Food Safety Authority and European Centre for Disease Prevention and Control), 2015. The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2013
TL;DR: The European Food Safety Authority and the European Centre for Disease Prevention and Control have analyzed the information on the occurrence of zoonoses and food-borne outbreaks in 2009 submitted by 27 European Union Member States as mentioned in this paper.
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Listeria monocytogenes virulence and pathogenicity, a food safety perspective.
TL;DR: Current progress in understanding the general features of virulence and pathogenesis of L. monocytogenes is discussed and areas of special relevance to the organism's involvement in human foodborne illness are focused on.
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Control of Listeria monocytogenes in the Food-Processing Environment
TL;DR: The information presented in this paper provides the basis for the establishment of an environmental sampling program, the organization and interpretation of the data generated by this program, and the response to Listeria-positive results.
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Review--Persistence of Listeria monocytogenes in food industry equipment and premises.
Brigitte Carpentier,Olivier Cerf +1 more
TL;DR: It is proposed that there are no strains of Listeria monocytogenes with unique properties that lead to persistence, but harborage sites in food industry premises and equipment where L. monocyTogenes can persist and that when a low initial bacterial charge is applied, early cleaning and disinfection is the only way to avoid persistence.