Listeria monocytogenes in food businesses: From persistence strategies to intervention/prevention strategies—A review

Abstract

In 2023, Listeria monocytogenes persistence remains a problem in the food business. A profound understanding of how this pathogen persists may lead to better aimed intervention/prevention strategies. The lack of a uniform definition of persistence makes the comparison between studies complex. Harborage sites offer protection against adverse environmental conditions and form the ideal habitat for the formation of biofilms, one of the major persistence strategies. A retarded growth rate, disinfectant resistance/tolerance, desiccation resistance/tolerance, and protozoan protection complete the list of persistence strategies for Listeria monocytogenes and can occur on themselves or in combination with biofilms. Based on the discussed persistence strategies, intervention strategies are proposed. By enhancing the focus on four precaution principles (cleaning and disinfection, infrastructure/hygienic design, technical maintenance, and work methodology) as mentioned in Regulation (EC) No. 852/2004, the risk of persistence can be decreased. All of the intervention strategies result in obtaining and maintaining a good general hygiene status throughout the establishment at all levels ranging from separate equipment to the entire building.

Persistence of microbiological hazards in food and feed production and processing environments

“…More information can be found in the Commission Notice (EC) No 2016/C 278/01 and the recent review by Tuytschaever et al. (2023).…”

“…All these PRP activities may be specific for each production sector, or factory type, with some documents being available capturing the most relevant ones in some food productions, such as in the recent EFSA scientific opinion on the public health risk posed by L. monocytogenes in frozen fruit and vegetables (EFSA BIOHAZ Panel, 2020), which can be consulted for more detailed information on these aspects. More information can be found in the Commission Notice (EC) No 2016/C 278/01 and the recent review by Tuytschaever et al (2023).…”

“…When a biological hazard is detected, it is recommended to promptly react. A ‘seek‐and‐destroy’ approach has been frequently recommended for that (Belias et al., 2022; Malley et al., 2015; Tuytschaever et al., 2023). This is a systematic way to find sites or niches of persistent strains in food/feed processing plants, with the goal of eradicating them or mitigating their effect (Malley et al., 2015).…”

Listeria monocytogenes: the silent assassin

“…Serotypes within Lineage I (1/2a, 3b, and 4b) are more commonly associated from human cases, while Lineage II serotypes (1/2c and 3a) are more often recovered from food and food production environments. Lineages III and IV are associated with animals [ 3 4 ]. The ability to survive at low temperatures, high salt concentrations and low pH levels, and to form biofilms, facilitates survival and persistence in food and food processing environments [ 5 ].…”

Prevalence of Campylobacter spp., Salmonella spp., and Listeria monocytogenes, and Population Levels of Food Safety Indicator Microorganisms in Retail Raw Chicken Meat and Ready-To-Eat Fresh Leafy Greens Salads Sold in Greece

“…On the other hand, L. monocytogenes infection (i.e., listeriosis) is usually associated with the consumption of ready-to-eat (RTE) foods such as fresh produce and salads [13,14]. The source of contamination has typically been attributed to the food processing environment where L. monocytogenes can persist, attached to various (food contact and non-contact) surfaces, sometimes for years [15,16]. Recent outbreaks through fruits or vegetables as vehicles have raised global interest in the characterization of the public health risk due to the microbial contamination of these commodities [17][18][19].…”