Isolation and identification of Listeria monocytogenes from a range of foods in Singapore

Ng, D. L. K.; Seah, Harry

doi:10.1016/0956-7135(94)00010-b

Cited by 12 publications

(3 citation statements)

References 10 publications

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“…While there is some data on the prevalence of L. monocytogenes in minimally processed vegetables in this country and surrounding regions (Arumugaswamy et al, 1994;Ng & Seah, 1995), they are limited and somewhat outdated.…”

Section: Introductionmentioning

confidence: 94%

Listeria monocytogenes in raw salad vegetables sold at retail level in Malaysia

et al. 2010

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a b s t r a c tA range of commercially available vegetables (n = 306) that are consumed in the minimally processed state in Malaysia was examined for the presence of Listeria spp. and Listeria monocytogenes to provide information on the occurrence of such organisms in these vegetables. Analysis was carried out using the most probable number-polymerase chain reaction (MPN-PCR) method. It was found that Listeria spp. and L. monocytogenes could be detected in 33.3% and 22.5% of the vegetables respectively. L. monocytogenes was more frequently detected in Vigna unguiculata (Japanese parsley) at 31.3% and Oenanther stolonifera (yardlong bean) at 27.2%.

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Section: Introductionmentioning

confidence: 94%

Listeria monocytogenes in raw salad vegetables sold at retail level in Malaysia

et al. 2010

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“…(1999) showed that raw meat products contained significantly higher numbers of L. monocytogenes than cooked meat products (13.71% and 4.90%, respectively). Ng and Seah (1995) reported that a total of 17 processed meat products were found to contain L. monocytogenes (17.6%).…”

Section: Resultsmentioning

confidence: 99%

Effect of organic acids on the microbial quality of Taiwanese‐style sausages

Wan

Lin

Sakata

2007

Animal Science Journal

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The effects of organic acids on the microbial quality of Taiwanese-style sausages were studied. Pork meat from a Taiwan retail market was decontaminated with various organic acids (citric, lactic and tartaric acid), then, the raw meat was used to make Taiwanese-style sausages and stored from 0 to 40 days at 4 degrees C. The total plate counts, lactic acid bacteria, Micrococcus, Listeria monocytogenes, Hunter-L and Hunter-a values were determined. The total plate counts of the control group were initially greater than those of the treated groups. Higher incidence rates of L. monocytogenes in the products were obtained from the control group, but were not detected in the treated groups during storage. Lactic acid bacteria counts following the lactic acid treatment were lower than those of the other groups. Micrococcus counts of the controls increased by 0.6-1.2 log(10) colony-forming unit (CFU)/g greater than those of treated groups throughout storage at 4 degrees C. The light color (L-value) of the control group gradually decreased during storage. Pork meat dipped in various organic acids was found to be suitable to extend the shelf-life and improve the microbiological quality of Taiwanese-style sausages

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“…The intestines and milk of these animals contaminate humans. According to a study, 42.5 % of meat and meat products obtained by restaurants contained L. monocytogenes (Ng et al 1995). In another study conducted in China, it was determined that the prevalence of microorganisms in beef and pork was 9.1% and 11.4%, respectively (Cavalcanti et al 2022).…”

Section: Transmission By Animalsmentioning

confidence: 99%

Use of Nutritional Components for the Control of Zoonotic Listeriosis

2023

IJAB

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Listeriosis is a disease of animal origin caused by L. monocytogenes. The disease affects humans, animals, poultry, and marine life also. Humans get infection with the consumption of contaminated foods mainly foods from animals such as milk and meat. The outbreaks of the disease are sporadic, but mortality rate is high in humans. The disease is controlled by antibiotics in humans, animals and poultry. But the L. monocytogenes have attained resistance against the antibiotics. The novel and alternative control strategies to overcome this problem are the nutritional and biological methods. The objective of this study was to review and conclude all the possible nutritional control methods for listeriosis. They consist of use of probiotics, bacteriophages, peptides, herbal use, essential oils and nanoparticles. The use of nutritional treatments is specific and safe for public health as they do not have any toxicity. These methods stop the growth of L. monocytogenes by causing cell death of bacteria through different mechanisms. Their important mechanism of action is the pore formation in cell membranes and outflow of components from bacterial cell. Most of the studies have been conducted to control L. monocytogenes by these methods in food industry. Further research needs to be conducted to control listeriosis in animals and humans.

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Isolation and identification of Listeria monocytogenes from a range of foods in Singapore

Cited by 12 publications

References 10 publications

Listeria monocytogenes in raw salad vegetables sold at retail level in Malaysia

Listeria monocytogenes in raw salad vegetables sold at retail level in Malaysia

Effect of organic acids on the microbial quality of Taiwanese‐style sausages

Use of Nutritional Components for the Control of Zoonotic Listeriosis

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