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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Listeria monocytogenes: An Inconvenient Hurdle for the Dairy Industry
TL;DR: In this article , the authors reviewed the main characteristics of L. monocytogenes and listeriosis, and highlighted the factors that support its persistence in processing environments and dairy products.
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The COM-Poisson Process for Stochastic Modeling of Osmotic Inactivation Dynamics of Listeria monocytogenes.
TL;DR: In this paper, the authors proposed a statistical modeling approach for describing variation in osmotic inactivation of Listeria monocytogenes Scott A at different initial cell levels, and the change of survivors over inactivation time was described as an exponential function in both the Poisson and in the Conway-Maxwell Poisson (COM-Poisson) processes.
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Antioxidant and antibacterial activities of essential oils and aromatic waters of some plants grown in the highlands
Sümeyye Şahin,Özlem Kiliç +1 more
TL;DR: In this article, the essential oils from twenty-two plants grown in the highlands were isolated by hydrodistillation and tested for the antibacterial activity and total antioxidant capacity, and the results indicated that T. vulgaris essential oil had the highest overall antioxidant capacity with 11.78 ± 0.01 mmol/L TE.
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Minimally processed fruits as vehicles for foodborne pathogens
Jessie Melo,Célia Quintas +1 more
TL;DR: The authors in this paper summarized information about the microbiological hazards associated with the consumption of minimally processed fruit and highlighted the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.
Molecular Identification of Listeria monocytogenes in Raw Hamburgers from Kerman, South-East of Iran
TL;DR: Molecular identification of Listeria monocytogenes in raw hamburgers from Kerman, South-East of Iran shows clear signs of contact with E.coli, which can cause diarrhoea and vomiting in people with compromised immune systems.
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.