Listeria in Seafoods: A Review

Dillon, Ronda; Patel, Thakor R.

doi:10.4315/0362-028x-55.12.1009

Cited by 74 publications

(31 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Neither the number of pp. were found residents in a house (1)(2)(3)(4)(5)(6)(7)(8)(9), nor the time of sampling rikingly, there (morning or afternoon) influenced the contamination ne species was rate of the sampling sites (data not shown). levels for L.…”

Section: Resultsmentioning

confidence: 98%

“…monocytogenes has been isolated from an extensive range of raw and processed food products including pate and other cooked meat products [4], soft cheeses [5], (smoked) fish products [6,7] and vegetables [8]. When this pathogen is isolated from processed foods, it is usually not the result of inadequate heat processing, but rather post-process contamination of the product.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Listeriaspecies in domestic environments

Beumer¹,

Giffel²,

Spoorenberg³

et al. 1996

Epidemiol. Infect.

View full text Add to dashboard Cite

SUMMARYUsing a direct isolation method Listeria spp. were detected in 101 (47-4 %) of 213 houses investigated. L. monocytogenes was present in 45 houses (21-1 %). Listeria spp. occurred at all sampling sites. Dish-cloths (37 %) and surface samples round the drain in the bathroom (27 2 %) were most frequently contaminated. Highest numbers (c. 104 c.f.u./object) were found in dish-cloths and washing-up brushes. Lower levels (up to 103 c.f.u./object) were obtained from kitchen sinks, refrigerator vegetable compartment samples and tooth brushes. In total, 132 isolations of Listeria spp. were made from 871 samples. L. innocua (53 %) and L. monocytogenes (41 %) were the predominant species in the positive samples. Other Listeria spp. were found in only 6% of the positive samples.

show abstract

Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Listeriaspecies in domestic environments

Beumer¹,

Giffel²,

Spoorenberg³

et al. 1996

Epidemiol. Infect.

View full text Add to dashboard Cite

show abstract

“…The prevalence of L. rnonocytogenes in various foods has been shown in many studies to vary considerably [3,6,14,[16][17][18][19][20], making comparisons difficult.…”

mentioning

confidence: 99%

“…Nevertheless, chicken, meats, dairy products and seafood have sometimes been found to have a higher prevalence of the organism than other foods [3,14,16,21,22].…”

mentioning

confidence: 99%

Occurrence ofListeriaspecies in ready to eat foods

Wilson

1995

Epidemiol. Infect.

View full text Add to dashboard Cite

SUMMARYOver 8000 ready to eat foods were examined for the presence of Listeria species.Overall, 5% of foods were found to contain these organisms. Higher occurrence was found in some foods such as chicken (11%) and fish (14%). Most of the Listeria species isolated were L. monocytogenes (49 %) and L. innocua (360%) with lower numbers of other species. No seasonal pattern in the recovery of L. monocytogenes was found. Unsatisfactory or potentially hazardous levels of L. nmonocytoqenes were found in 14 products (< 0-2%), mostly cooked meats.Undercooked chicken products appeared to present the greatest risk for the duration of this survey. The small number of samples which were potentially hazardous suggests that the risk to consumers is not high, and this is confirmed by the absence of clinical cases in the region during the period of study. INTROD)UCTIONListeria have long been recognized as the cause of a range of serious human diseases [1]. Various surveys have shown them to be carried intestinally by 5-70 % [21 and 0 5-92 % of healthy humans [3], and by many animals [4, 5]. Exposure, consumption and carriage often do not lead to development of disease. Immnunocompromised individuals including the immunosuppressed, elderly, pregnant, and those suffering a range of underlying diseases are primarily at risk. The spectrum of disease is broad, ranging from asymptomatic infection and carriage to uncommon cutaneous lesions, flu-like symptoms, various focal infections such as septic arthritis, conjunctivitis, urethritis, endocarditis [3], and the more serious and better recognised conditions of septicaemia, abortion and meningoencephalitis in humans [6]. The virulence [7][8][9][10] and health risks associated with different species and strains have been discussed [11], concluding that Listeria rmonocytogenes is the species of most concern, although the haemolytic species L. seeligeri and L. icanovii are also recognised as potential pathogens [9,12].While L. ntonocytogenes has been found in silage [4], in faeces from both symptomatic and healthy individuals and animals, and at many environmental sites [5,13], the more serious manifestations of infection and invasive disease are thought generally to be the result of eating contaminated food. Elucidation of the epidemiology is nevertheless incomplete [8]. Careful food production, cooking and

show abstract

“…are very common. Listeria spp., including L. monocytogenes, have been isolated from processed seafood products such as cooked and frozen seafood, marinated fish, surimi products, and smoked fish (12)(13)(14). A sampling survey on ready-to-eat fish products at both the wholesale and retail level indicated that shrimp and smoked salmon are often contaminated with L. monocytogenes (14).…”

Section: Introductionmentioning

confidence: 99%