Incidence of <i>Listeria</i> spp. in Dairy Cows Feed and Raw Milk in Latvia

Konošonoka, I. H.; Jemeļjanovs, A.; Osmane, B.; Ikauniece, D.; Gulbe, Gundega

doi:10.5402/2012/435187

Cited by 25 publications

(16 citation statements)

References 21 publications

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“…This substrate shares some similarities with brewer's grains as both suffer fermentation processes and are used for animal nutrition. However, the incidence of L. monocytogenes found in this study is coincident with that presented by Konosonoka et al (2012), who obtained a percentage of 4.7 from silage samples destined for feeding pigs. 11.2 ± 6.4 B87 11.0 ± 3.4 B49…”

Section: Discussionsupporting

confidence: 62%

Biocontrol of Listeria monocytogenes by lactic acid bacteria isolated from brewer's grains used as feedstuff in Argentina

Asurmendi

García

Pascual

et al. 2015

Journal of Stored Products Research

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Section: Discussionsupporting

confidence: 62%

Biocontrol of Listeria monocytogenes by lactic acid bacteria isolated from brewer's grains used as feedstuff in Argentina

Asurmendi

García

Pascual

et al. 2015

Journal of Stored Products Research

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“…Thurincin H is a 31-AA bacteriocin produced by food-grade Bacillus thuringiensis SF361, which was originally isolated from domestic honey in the United States (Lee et al, 2009). It exhibits inhibitory activity against different foodborne pathogens and spoilage bacteria, such as Listeria monocytogenes, as well as Micrococcus and Bacillus spp., which are common pathogens and spoilage microorganisms in various dairy products (Lee et al, 2009;Konosonoka et al, 2012). Using bacteriocins as natural preservatives in dairy products is an emerging trend because of consumer concerns about chemical and irradiation preservation methods.…”

mentioning

confidence: 99%

Short communication: Homologous expression of recombinant and native thurincin H in an engineered natural producer

Wang

Manns

Guron

et al. 2014

Journal of Dairy Science

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The Bacillus bacteriocin thurincin H exhibits a wide inhibitory spectrum of activity against various foodborne pathogens, such as Listeria monocytogenes, and dairy spoilage bacteria, especially different Bacillus species commonly existing in dairy products. Previously, we constructed 3 plasmids to express native thurincin H homologously in an engineered natural producer, Bacillus thuringiensis SF361thnH(-). This host is deficient in thurincin H production because of an in-frame deletion of structural genes thnA1, thnA2, and thnA3 from the chromosome of the natural producer B. thuringiensis SF361. The previously constructed expression vectors were constructed by cloning the native thurincin H promoter, 3 (or 1) copies of structural genes, and the native (or Cry protein) terminator into an Escherichia coli-B. thuringiensis shuttle vector pHT315. In this study, 3 corresponding expression vectors (pGW134, pGW135, and pGW136) were constructed to express recombinant thurincin H-His6 in the same host, in which a 6-histidine tag was fused to the C terminus of each structural gene. The resulting low level of bacteriocin production indicated that the His tag might negatively interfere with subsequent posttranslational modification or exportation processes after the thurincin H-His6 prepeptide was translated. Additionally, in order to overexpress native thurincin H, 2 additional plasmids (pGW137 and pGW138) were constructed, consisting of the sporulation-dependent Cry protein dual promoter BtI and BtII, the thnA1 structural gene, and the thurincin H native or Cry protein terminator. However, production was low on Luria broth plates and absent on sporulation plates. It is possible that the resulting thurincin H prepeptide was not correctly modified or exported to the extracellular environment, due to the undesired biochemical and physiological changes during the sporulation phase.

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“…Probability distributions for each factor were estimated by using Bayesian inference separately, to capture the variation among reported studies (Table I). The combination of prior (7) Murinda et al (8) Nightingale et al (9) Ho et al (10) Skovgaard and Morgen (13) Knonosonoka et al (27)…”

Section: Contamination Of the Milk At The Farmmentioning

confidence: 99%

Farm to Fork Quantitative Risk Assessment of Listeria monocytogenes Contamination in Raw and Pasteurized Milk Cheese in Ireland

et al. 2015

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The objective of this study was to model and quantify the level of Listeria monocytogenes in raw milk cheese (RMc) and pasteurized milk cheese (PMc) from farm to fork using a Bayesian inference approach combined with a quantitative risk assessment. The modeling approach included a prediction of contamination arising from the farm environment as well from cross-contamination within the cheese-processing facility through storage and subsequent human exposure. The model predicted a high concentration of L. monocytogenes in contaminated RMc (mean 2.19 log10 CFU/g) compared to PMc (mean -1.73 log10 CFU/g). The mean probability of illness (P1 for low-risk population, LR) and (P2 for high-risk population, HR, e.g., immunocompromised) adult Irish consumers following exposure to contaminated cheese was 7 × 10(-8) (P1 ) and 9 × 10(-4) (P2 ) for RMc and 7 × 10(-10) (P1 ) and 8 × 10(-6) (P2 ) for PMc, respectively. In addition, the model was used to evaluate performance objectives at various stages, namely, the cheese making and ripening stages, and to set a food safety objective at the time of consumption. A scenario analysis predicted various probabilities of L. monocytogenes contamination along the cheese-processing chain for both RMc and PMc. The sensitivity analysis showed the critical factors for both cheeses were the serving size of the cheese, storage time, and temperature at the distribution stage. The developed model will allow food processors and policymakers to identify the possible routes of contamination along the cheese-processing chain and to reduce the risk posed to human health.

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Incidence of Listeria spp. in Dairy Cows Feed and Raw Milk in Latvia

Cited by 25 publications

References 21 publications

Biocontrol of Listeria monocytogenes by lactic acid bacteria isolated from brewer's grains used as feedstuff in Argentina

Biocontrol of Listeria monocytogenes by lactic acid bacteria isolated from brewer's grains used as feedstuff in Argentina

Short communication: Homologous expression of recombinant and native thurincin H in an engineered natural producer

Farm to Fork Quantitative Risk Assessment of Listeria monocytogenes Contamination in Raw and Pasteurized Milk Cheese in Ireland

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