Development of a Steam Treatment to Eliminate <i>Listeria monocytogenes</i> From King Salmon (<i>Oncorhynchus tshawytscha</i>)

Bremer, Philip J.; Monk, Ian R.; Osborne, Carolyn M.; Hills, Sally W.; Butler, Ruth

doi:10.1111/j.1365-2621.2002.tb09541.x

Cited by 14 publications

(11 citation statements)

References 23 publications

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“…Organisms present in utensils can be killed by moist heat (121 C for a minimum of 15 min) or dry heat (160À170 C for 1 hour). It is essential to practice cooking of raw meat thoroughly and properly (Schelch & Acheson 2000;Bremer et al 2002;Rebagliati et al 2009;Khen et al 2015).…”

Section: Ways To Minimize Infection In Humansmentioning

confidence: 99%

Listeriosis in animals, its public health significance (food-borne zoonosis) and advances in diagnosis and control: a comprehensive review

Dhama

Karthik

Tiwari

et al. 2015

Veterinary Quarterly

135

108

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Listeriosis is an infectious and fatal disease of animals, birds, fish, crustaceans and humans. It is an important food-borne zoonosis caused by Listeria monocytogenes, an intracellular pathogen with unique potential to spread from cell to cell, thereby crossing blood-brain, intestinal and placental barriers. The organism possesses a pile of virulence factors that help to infect the host and evade from host immune machinery. Though disease occurrence is sporadic throughout the world, it can result in severe damage during an outbreak. Listeriosis is characterized by septicaemia, encephalitis, meningitis, meningoencephalitis, abortion, stillbirth, perinatal infections and gastroenteritis with the incubation period varying with the form of infection. L. monocytogenes has been isolated worldwide from humans, animals, poultry, environmental sources like soil, river, decaying plants, and food sources like milk, meat and their products, seafood and vegetables. Since appropriate vaccines are not available and infection is mainly transmitted through foods in humans and animals, hygienic practices can prevent its spread. The present review describes etiology, epidemiology, transmission, clinical signs, post-mortem lesions, pathogenesis, public health significance, and advances in diagnosis, vaccines and treatment of this disease. Special attention has been given to novel as well as prospective emerging therapies that include bacteriophage and cytokine therapy, avian egg yolk antibodies and herbal therapy. Various vaccines, including advances in recombinant and DNA vaccines and their modes of eliciting immune response, are also discussed. Due focus has also been given regarding appropriate prevention and control strategies to be adapted for better management of this zoonotic disease.

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Section: Ways To Minimize Infection In Humansmentioning

confidence: 99%

Listeriosis in animals, its public health significance (food-borne zoonosis) and advances in diagnosis and control: a comprehensive review

Dhama

Karthik

Tiwari

et al. 2015

Veterinary Quarterly

135

108

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“…Twenty‐one L. monocytogenes strains isolated from seafood or seafood‐processing environments were obtained from different laboratories in New Zealand comprising two strains (SMAC91 and SSM91) from University of Otago, Otago (Bremer et al . ), one strain (CW2) from Cawthron Institute, Nelson, and 18 strains from Plant and Food Research Limited (PFR), Auckland (Cruz and Fletcher ) (Table ). Two other Listeria species ( L. ivanovii and L. innocua ) obtained from in‐house culture collection of Massey University were also used in this study.…”

Section: Methodsmentioning

confidence: 99%

Characteristics of three listeriaphages isolated from New Zealand seafood environments

et al. 2013

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Aim: To isolate and characterize listeriaphages from seafood environments. Methods and Results: Listeriaphages (phages) isolated from seafood environments were distinguished by physical and biological techniques including restriction digestion of phage DNA. Three phages belonged to order Caudovirales and showed psychrotrophic characteristics. The phages had broad host ranges against 23 Listeria strains by productive infection or at least by adsorption. At 15 AE 1°C, adsorption rate constants of the three phages ranged from 8Á93 9 10 À9 to 3Á24 9 10 À11 ml min À1 across different Listeria monocytogenes strains. In indicator hosts, the mean burst sizes of phages LiMN4L, LiMN4p and LiMN17 were c. 17, 17 and 11 plaque-forming units (PFU) per cell, respectively, at 15 AE 1°C. The respective latent periods were c. 270 min for phages LiMN4p and LiMN17, whereas for phage LiMN4L, it was c. 240 min. Conclusions:The three virulent psychrotrophic phages isolated from seafoodprocessing environments had broad host ranges and low productive replication. These characteristics suggest that the phages may be suitable as passive biocontrol agents against seafood-borne L. monocytogenes. Significance and Impact of the Study: This is the first report on the isolation of autochthonous virulent listeriaphages from seafood-processing environments and information on single-step replication and adsorption characteristics of such listeriaphages.

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“…c A meat-borne L. monocytogenes strain linked to listeriosis (Sim et al, 2002). d L. monocytogenes strain also coded as NZ isolate SB92/870 (Bremer et al, 2002) and isolated from smoked mussel linked to listeriosis (Brett et al,1998).…”

Section: Monocytogenes Strains and Listeriaphagesmentioning

confidence: 99%

Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages

Arachchi

Cruz

Dias-Wanigasekera³

et al. 2013

Food sci. technol. int.

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Listeria-infecting bacteriophages (listeriaphages) can be used to control Listeria monocytogenes in the food industry. However, the sensitivity of many of seafood-borne Listeria strains to phages has not been reported. This research investigated the host ranges of three listeriaphages (FWLLm1, FWLLm3 and FWLLm5) by the formation of lytic zones and plaques on host lawns and in vitro lysis kinetics of listeriaphage FWLLm3. The study also predicted the phage titres required to lyse host cells. The host ranges of the phages were determined using 50 L. monocytogenes strains, of which 48 were isolated from the seafood industry and two from clinical cases. Of the 50 strains, 36 were tested at 25 and 30 ℃ and the remainder (14) at 15 and 25 ℃. Based on the formation of either discrete plaques or lytic zones (host kill zones), the host ranges of FWLLm1, FWLLm3 and FWLLm5 were about 87%, 81% and 87%, respectively, at 25 ℃. Six L. monocytogenes strains from the seafood environment were insensitive to all three phages, while the other seafood strains (42) were phage-sensitive. The adsorption rate constant (k value) of listeriaphage FWLLm3 was between 1.2 × 10(-9) and 1.6 × 10(-9 )ml/min across four host strains in tryptic soy broth at 25 ℃. The cultures (at 3-4 log colony-forming unit (CFU/ml) were completely lysed (<1 log CFU/ml) when cultures were infected with FWLLm3 at > 8.7 log phage-forming units (PFU/ml) for 30 min. Re-growth of phage-infected cultures was not detected after 24 h. The effective empirical phage titre was similar to the calculated titre using a kinetic model. Results indicate the potential use of the three phages for controlling L. monocytogenes strains in seafood processing environments.

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Development of a Steam Treatment to Eliminate Listeria monocytogenes From King Salmon (Oncorhynchus tshawytscha)

Cited by 14 publications

References 23 publications

Listeriosis in animals, its public health significance (food-borne zoonosis) and advances in diagnosis and control: a comprehensive review

Listeriosis in animals, its public health significance (food-borne zoonosis) and advances in diagnosis and control: a comprehensive review

Characteristics of three listeriaphages isolated from New Zealand seafood environments

Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages

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