Alternative approaches to the risk management of Listeria monocytogenes in low risk foods

Farber, Jeffrey M.; Zwietering, Marcel H.; Wiedmann, Martin; Schaffner, Don; Hedberg, Craig W.; Harrison, Mark A.; Hartnett, Emma; Chapman, Ben; Donnelly, Catherine W.; Goodburn, Karin E.; Gummalla, Sanjay

doi:10.1016/j.foodcont.2020.107601

Cited by 61 publications

(27 citation statements)

References 153 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is also frequently recovered from diverse food processing environments ( Gray et al, 2006 ; Freitag et al, 2009 ; Cherifi et al, 2018 ; Kim et al, 2018 ; Hurley et al, 2019 ; Sullivan and Wiedmann, 2020 ). Listeria monocytogenes prevalence in these environments presents a particular concern to processors of minimally processed ready-to-eat (RTE) products, such as fresh produce, that are prone to contamination during handling and processing ( Gallagher et al, 2003 ; Farber et al, 2020 ). Often, control of L. monocytogenes in these environments relies on cleaning and sanitation programs.…”

Section: Introductionmentioning

confidence: 99%

Adaptation to a Commercial Quaternary Ammonium Compound Sanitizer Leads to Cross-Resistance to Select Antibiotics in Listeria monocytogenes Isolated From Fresh Produce Environments

et al. 2022

View full text Add to dashboard Cite

The effective elimination of Listeria monocytogenes through cleaning and sanitation is of great importance to the food processing industry. Specifically in fresh produce operations, the lack of a kill step requires effective cleaning and sanitation to mitigate the risk of cross-contamination from the environment. As facilities rely on sanitizers to control L. monocytogenes, reports of the development of tolerance to sanitizers and other antimicrobials through cross-resistance is of particular concern. We investigated the potential for six L. monocytogenes isolates from fresh produce handling and processing facilities and packinghouses to develop cross-resistance between a commercial sanitizer and antibiotics. Experimental adaptation of isolates belonging to hypervirulent clonal complexes (CC2, CC4, and CC6) to a commercial quaternary ammonium compound sanitizer (cQAC) resulted in elevated minimum inhibitory concentrations (2–3 ppm) and minimum bactericidal concentrations (3–4 ppm). Susceptibility to cQAC was restored for all adapted (qAD) isolates in the presence of reserpine, a known efflux pump inhibitor. Reduced sensitivity to 7/17 tested antibiotics (chloramphenicol, ciprofloxacin, clindamycin, kanamycin, novobiocin, penicillin, and streptomycin) was observed in all tested isolates. qAD isolates remained susceptible to antibiotics commonly used in the treatment of listeriosis (i.e., ampicillin and gentamicin). The whole genome sequencing of qAD strains, followed by comparative genomic analysis, revealed several mutations in fepR, the regulator for FepA fluoroquinolone efflux pump. The results suggest that mutations in fepR play a role in the reduction in antibiotic susceptibility following low level adaptation to cQAC. Further investigation into the cross-resistance mechanisms and pressures leading to the development of this phenomenon among L. monocytogenes isolates recovered from different sources is needed to better understand the likelihood of cross-resistance development in food chain isolates and the implications for the food industry.

show abstract

Section: Introductionmentioning

confidence: 99%

Adaptation to a Commercial Quaternary Ammonium Compound Sanitizer Leads to Cross-Resistance to Select Antibiotics in Listeria monocytogenes Isolated From Fresh Produce Environments

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Despite modern advances in food processing and preservation techniques, food protection is a growing public health concern [ 1 ]. In particular, the survival of microorganisms in foods is a critical concern, as it can cause food spoilage, infection, and illness [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…L. monocytogenes is a foodborne pathogen that can be found in various food products and is considered a significant concern for foodborne bacterial pathogens [ 4 ]. Clinical disease caused by L. monocytogenes infections varies from gastroenteritis with fever to invasive infections that require hospitalization and may result in death [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Bioactivity of Essential Oils for Mitigation of Listeria monocytogenes Isolated from Fresh Retail Chicken Meat

Morshdy

Al-Mogbel²,

Mohamed

et al. 2021

Foods

View full text Add to dashboard Cite

Listeria monocytogenes is one of the most severe foodborne pathogens found in several habitats. Therefore, this study aims to investigate the antilisterial activity of different essential oils (EOs) against multidrug-resistant (MDR) L. monocytogenes strains isolated from fresh chicken meat. Our results showed that the prevalence of L. monocytogenes in the examined samples was 48%. Seventy-eight isolates were identified as L. monocytogenes. Out of these, 64.1% were categorized as MDR and were categorized in 18 patterns with 50 MDR isolates. One isolate was selected randomly from each pattern to investigate their biofilm-forming ability, resistance, and virulence genes incidence. Out of 18 MDR isolates, 88.9% showed biofilm-forming ability. Moreover, the most prevalent resistance genes were ermB (72%), aadA (67%), penA (61%), and floR genes (61%). However, the most prevalent virulence genes were inlA (94.4%), prfA (88.9%), plcB (83.3%), and actaA (83.3%). The antilisterial activity of EOs showed that cinnamon bark oil (CBO) was the most effective antilisterial agent. CBO activity could be attributed to the bioactivity of cinnamaldehyde which effects cell viability by increasing the bacterial cell electrical conductivity, ion leakage, and salt tolerance capacity loss. Therefore, CBO could be an effective alternative natural agent for food safety applications.

show abstract

“…The US has a zero-tolerance approach for all RTE foods, with absence in 25 g; the FDA states that absence in 25 g needs to be demonstrated in two 25 g samples compiled from two 125 g samples (FDA). While a 'zero-tolerance' applies to RTE foods in the USA, it may be valuable to know whether the product supports growth or not, as part of a risk based approach (Farber et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

A model to predict the fate of Listeria monocytogenes in different cheese types – A major role for undissociated lactic acid in addition to pH, water activity, and temperature

Wemmenhove

Wells-Bennik

Zwietering

2021

International Journal of Food Microbiology

View full text Add to dashboard Cite

Undissociated lactic acid has been shown to play a major role in complete growth inhibition of Listeria monocytogenes in Gouda cheese. In addition, low water activity conditions may contribute to growth inhibition. In the current study, it was assessed whether the major factors that inhibit growth of L. monocytogenes in Gouda cheese are the factors that determine growth in other types of ready-to-eat cheese as well.Various types of cheeses were selected, some of which had been associated with listeriosis, while others had not. Based on the composition of the different cheese types, the concentrations of undissociated lactic acid were calculated for each type. The ability to support growth of L. monocytogenes was predicted using the Gamma model, based on literature data on total lactic acid content, moisture content, fat content, pH, Aw, and temperature, and optimal growth rates in milk at 30-37 • C. In addition, the actual specific growth rates of L. monocytogenes in the various cheeses were calculated based on available experimental growth data. In 9 out of the 10 RTE cheeses reviewed, the undissociated lactic acid concentrations and a w determined growth/no growth of L. monocytogenes. No growth was correctly predicted for feta, Cheddar and Gouda, and growth was correctly predicted for ricotta, queso fresco, Camembert, high-moisture mozzarella, cottage and blue cheese. Growth of L. monocytogenes was not observed in practice upon inoculation of Emmental, whereas growth in this cheese type was predicted when including the above mentioned factors in the models. Other factors, presumably acetic and propionic acid, are thought to be important to inhibit growth of the pathogen in Emmental. The results from our study show that for cheeses in which lactic acid is a main acid, our model based on undissociated lactic acid, temperature, pH and a w gives a good prediction of potential outgrowth of L. monocytogenes. Implications for L. monocytogenes legislation are discussed per type of RTE cheese reviewed.

show abstract

Alternative approaches to the risk management of Listeria monocytogenes in low risk foods

Cited by 61 publications

References 153 publications

Adaptation to a Commercial Quaternary Ammonium Compound Sanitizer Leads to Cross-Resistance to Select Antibiotics in Listeria monocytogenes Isolated From Fresh Produce Environments

Adaptation to a Commercial Quaternary Ammonium Compound Sanitizer Leads to Cross-Resistance to Select Antibiotics in Listeria monocytogenes Isolated From Fresh Produce Environments

Bioactivity of Essential Oils for Mitigation of Listeria monocytogenes Isolated from Fresh Retail Chicken Meat

A model to predict the fate of Listeria monocytogenes in different cheese types – A major role for undissociated lactic acid in addition to pH, water activity, and temperature

Contact Info

Product

Resources

About