An Exploration of Listeria monocytogenes, Its Influence on the UK Food Industry and Future Public Health Strategies

Abstract

Listeria monocytogenes is a Gram-positive intracellular pathogen that can cause listeriosis, an invasive disease affecting pregnant women, neonates, the elderly, and immunocompromised individuals. Principally foodborne, the pathogen is transmitted typically through contaminated foods. As a result, food manufacturers exert considerable efforts to eliminate L. monocytogenes from foodstuffs and the environment through food processing and disinfection. However, L. monocytogenes demonstrates a range of environmental stress tolerances, resulting in persistent colonies that act as reservoirs for the reintroduction of L. monocytogenes to food contact surfaces and food. Novel technologies for the rapid detection of L. monocytogenes and disinfection of food manufacturing industries have been developed to overcome these obstacles to minimise the risk of outbreaks and sporadic cases of listeriosis. This review is aimed at exploring L. monocytogenes in the UK, providing a summary of outbreaks, current routine microbiological testing and the increasing awareness of biocide tolerances. Recommendations for future research in the UK are made, pertaining to expanding the understanding of L. monocytogenes dissemination in the UK food industry and the continuation of novel technological developments for disinfection of food and the food manufacturing environment

Prevalence and Antimicrobial Resistance Pattern of Listeria Monocytogenes in Ready t o Eat Foods in Tamil Nadu, India

“…All the suspected colonies of L. monocytogenes present in the isolation media were carried out based on biochemical and morphological characteristics including tumbling motility, catalase reaction, haemolytic activity by sheep blood agar through CAMP test, and sugar fermentation test (0.5% L-rhamnose and 0.5% D -xylose) (12,13) .…”

Classification of Listeria species using near infrared hyperspectral imaging

“…3 Despite the various criteria for guidance on acceptable microbial levels worldwide, many countries agree that the absence of L. monocytogenes in 25 g of infant food and ready-to-eat foods is the acceptable food safety requirement. 4,5 Other examples of pathogens with strict regulations include the Shiga toxin-producing E. coli in ground beef and Salmonella spp. in ready-to-eat foods and powdered infant foods.…”

“…In addition, the presence of any Listeria species above 100 CFU per gram of a food sample is considered a health hazard and a cause for further investigation. 5 Hence, the aim of the study was to investigate the use of NIR-HSI in detection and differentiation of three Listeria species from pure cultures on Brain Heart Infusion agar (BHI), namely L. monocytogenes , L. innocua and L. ivanovii.…”