Current understanding and perspectives on Listeria monocytogenes in low-moisture foods

Ly, Vivian; Parreira, Valeria R.; Farber, Jeffrey M.

doi:10.1016/j.cofs.2019.02.012

Cited by 32 publications

(13 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Listeria monocytogenes also involved in several illnesses like abortion, gastrointestinal diseases and these diseases are related to foods supporting the proliferation of this bacteria. It may also cause meningoencephalitis with or without bacteremia and, more important, it causes intrauterine infection with high mortality [37,38]. Even the Listeria monocytogenes can survive in foods having water activity less than 0.85.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

et al. 2019

View full text Add to dashboard Cite

Lactobacillus plantarum are amongst the diversified lactic acid bacteria (LAB) species which are being utilized abundantly in the food industry. Numerous L. plantarum strains have been reported to produce several antimicrobial compounds. Diacetyl, hydrogen peroxide, organic acids, as well as bacteriocins can also be exemplified by a variable spectrum of actions. The current study was intended to conduct the screening and characterization of antimicrobial prospective of L. plantarum from traditional Inner Mongolian fermented hard cheese. Foodborne pathogens, Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus, were examined by using the Oxford cup technique and the mixed culture inhibition assays. The resulting analyses disclosed that L. plantarum KLDS1.0344 indicated broad antimicrobial spectrum against all selected pathogens as compared to other LAB used in this study. Additionally, the decrement of the pathogen population was observed up to 3.47 logs in mixed culture inhibition assays. L. plantarum KLDS 1.0344 acid production was recorded up to 71.8 ± 3.59 °D in mixed culture while antimicrobial particles released in cell free supernatants demonstrated bacteriocin-like characteristics showing substantial pH stability (2.0–6.0), proteolytic enzyme reduced the antibacterial activity (15.2 ± 0.6 mm–20.4 ± 0.8 mm), heat stability (20 min at 120 °C) against selected pathogens. Moreover, the spectrum range of antimicrobial peptides after the partial purification was decreased as compared to the crude bacteriocin-like compound. The SDS-PAGE analysis showed the molecular weight range of partially purified bacteriocin from 12 to 45 kDa. After analyzing the obtained data from the current experimentation showed that the capability of L. plantarum KLDS 1.0344 to oppose the pathogen growth in vitro relies on the occurrence of organic acids along with bacteriocin-like compounds proving L. plantarum KLDS 1.0344 as a potentially appropriate candidate as an alternative bio-control agent against foodborne pathogens.

show abstract

Section: Introductionmentioning

confidence: 99%

Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Bacteria do not usually grow in low-water activity (a w ) foods, i.e food presenting an a w < 0.85 ( Young et al, 2015 ), such as flour, spices, nuts, nuts butters, dry powders, chocolate, etc.. Nevertheless, the survival of foodborne pathogens, such as Salmonella and L. monocytogenes , for long periods of time in this type of food products has been widely reported ( Santillana Farakos et al, 2014 ; Igo & Schaffner, 2021 ; Ly et al, 2019 ; Nummer et al, 2012 ; Osaili et al, 2020 ; Taylor et al, 2018 ; Tsai, et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

From chicken to salad: Cooking salt as a potential vehicle of Salmonella spp. and Listeria monocytogenes cross-contamination

et al. 2022

View full text Add to dashboard Cite

“…In addition to Salmonella , Escherichia coli O157:H7 has been found in hazelnuts, peanuts, and walnuts (Canadian Food Inspection Agency, 2011; Centers for Disease Control and Prevention, 2011a; Miksch et al., 2013; Yada, 2019), and was reported to survive on in‐shell hazelnuts, almonds, pistachios, and walnuts (Blessington et al., 2013; Feng, Muyyarikkandy, Brown, & Amalaradjou, 2018; Kimber et al., 2012) . Listeria monocytogenes has been found in cashews, almonds, walnuts, macadamia nuts, pine nuts, and mixed nuts (Eglezos, 2010; Ly, Parreira, & Farber, 2019; Yada, 2019). Bacteria with potential health risks especially for the young, old, and immunocompromised people, such as Pseudomonas , Clostridium spp., and Klebsiella spp., have also occasionally been found in nuts (Al‐Moghazy, Boveri, & Pulvirenti, 2014; Atungulu & Pan, 2012).…”

Section: Introductionmentioning

confidence: 99%

Survey of Salmonella in raw tree nuts at retail in the United States

Zhang

Luo

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

The objective of this survey was to estimate the prevalence, contamination level, and genetic diversity of Salmonella in selected raw, shelled tree nuts (Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, and walnuts) at retail markets in the United States. A total of 3,374 samples of eight tree nuts were collected from different types of retail stores and markets nationwide between September 2015 and March 2017. These samples (375 g) were analyzed using a modified FDA's BAM Salmonella culture method. Of the 3,374 samples, 15 (0.44%) (95% confidence interval [CI] [0.25, 0.73]) were culturally confirmed as containing Salmonella ; 17 isolates were obtained. Among these isolates, there were 11 serotypes. Salmonella was not detected in Brazil nuts (296), hazelnuts (487), pecans (510), pine nuts (500), and walnuts (498). Salmonella prevalence estimates in cashews (510), macadamia (278), and pistachios (295) were 0.20% (95% CI [<0.01, 1.09]), 2.52% (95% CI [1.02, 5.12]), and 2.37% (95% CI [0.96, 4.83]), respectively. The rates of Salmonella isolation from major/big‐chain supermarkets (1381), small‐chain supermarkets (328), discount/variety/drug stores (1329), and online (336) were 0.29% (95% CI [0.08, 0.74]), 0.30% (95% CI [0.01, 1.69]), 0.45% (95% CI [0.17, 0.98]), and 1.19% (95% CI [0.33, 3.02]), respectively. Salmonella prevalence in organic (530) and conventional (2,844) nuts was not different statistically ( P = 0.0601). Of the enumerated samples (15), 80% had Salmonella levels ≤0.0092 most probable number (MPN)/g. The highest contamination level observed was 0.75 MPN/g. The prevalence and contamination levels of Salmonella in the tree nuts analyzed were generally comparable to previous reports. Pulsed‐field gel electrophoresis, serotype, and sequencing data all demonstrated that Salmonella population in nuts is very diverse genetically. Practical Application The prevalence, contamination level, and genetic diversity of Salmonella in eight types of tree nuts (3,374 samples collected nationwide) revealed in this survey could help the development of mitigation strategies to reduce public health risks associated with consumption of these nuts.

show abstract

Current understanding and perspectives on Listeria monocytogenes in low-moisture foods

Cited by 32 publications

References 40 publications

Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

From chicken to salad: Cooking salt as a potential vehicle of Salmonella spp. and Listeria monocytogenes cross-contamination

Survey of Salmonella in raw tree nuts at retail in the United States

Contact Info

Product

Resources

About