Listeria monocytogenes and Other Listeria spp. in Meat and Meat Products A Review

Johnson, Jennifer L.; Doyle, Michael P.; Cassens, R. G.

doi:10.4315/0362-028x-53.1.81

Cited by 184 publications

(96 citation statements)

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“…Meat and meat products are commonly associated with staphylococcal food poisoning (25,36). Listeria species have been found in meat and meat products (13). Foodborne transmission of L. monocytogenes has been implicated in human outbreaks of listeriosis involving the consumption of various foods (9,17,29).…”

Section: Bacterial Isolation and Screeningmentioning

confidence: 99%

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity

Bromberg¹,

Moreno²,

Zaganini³

et al. 2004

Braz. J. Microbiol.

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A total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. From 174 of these samples, 813 strains of lactic acid bacteria were isolated. They were able to inhibit the growth of Staphylococcus aureus CTC 33 and/or Listeria innocua Lin 11. When evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. The inhibitory spectra of activity of the isolates were evaluated against a range of Gram-positive and Gramnegative test organisms. S. aureus was the most sensitive indicator tested, whereas Enterococcus faecalis and Lactobacillus plantarum were the most resistant ones. All the compounds produced by the lactic acid bacteria were fully or partially inactivated by some of the proteolytic enzymes, which indicates their proteinaceous nature. The antimicrobial activity of the bacteriocins produced by the lactic acid bacteria isolated in this work could act as a potential barrier to inhibit the growth of spoilage bacteria and foodborne pathogens.

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Section: Bacterial Isolation and Screeningmentioning

confidence: 99%

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity

Bromberg¹,

Moreno²,

Zaganini³

et al. 2004

Braz. J. Microbiol.

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“…Several food-contaminating bacteria were identified as pathogens responsible for human diseases. The growing number of animal and human cases of listeriosis (Farber & Peterkin, 1991) due to the presence of Listeria monocytogenes in meat (Johnson et al, 1990) and the fact that they are closely related to Lactobacilluceae led to the identification of anti-Listeria lactic acid bacteria.…”

Section: Introductionmentioning

confidence: 99%

Characterization and purification of mesentericin Y105, an anti-Listeria bacteriocin from Leuconostoc mesenteroides

Héchard

Dérijard

Letellier

et al. 1992

Journal of General Microbiology

217

114

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A Leuconostoc mesenteroides ssp. mesenteroides was isolated from goat's milk on the basis of its ability to inhibit the growth of Listeria monocytogenes. The antimicrobial effect was due to the presence in the culture medium of a compound, named mesentericin Y 105, excreted by the Leuconostoc mesenteroides Y 105. The compound displayed known features of bacteriocins from lactic acid bacteria. It appeared as a proteinaceous molecule exhibiting a narrow inhibitory spectrum limited to genus Listeria, The apparent relative molecular mass, as indicated by activity detection after SDS-PAGE, was 2-5-3-0 kDa. The bacteriocin was purified to homogeneity by a simple three-step procedure: a crude supernatant obtained from an early-stationary-phase culture in a defined medium was subjected to affinity chromatography on a blue agarose column, followed by ultrafiltration through a 5 kDa cut-off membrane, and finally by reverse-phase HPLC on a C4 column. Microsequencing of the pure bacteriocin and of tryptic fragments showed that mesentericin Y 105 is a 36 amino acid polypeptide whose primary structure is close to that of leucocin A-UAL 187, which contains an extra residue at the C-terminus and displays only two differences in the overlapping sequence. However, unlike leucocin A-UAL 187, mesentericin Y 105 displayed a bactericidal mode of action.

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“…Yet, they do not provide an absolute guarantee against the occurrence of some pathogens as a result of survival because of processing or postprocessing contamination. Listeria monocytogenes was able to survive in dry-fermented sausages (Johnson et al 1990) and such survival was more likely when the final pH was >4AE9 (Foegeding et al 1992). Therefore, the use of bacteriocn-producing starter cultures as an additional hurdle to control L. monocytogenes and prevent postprocessing contaminations remains worthwhile especially if the goal is Ôzero toleranceÕ.…”

Section: Discussionmentioning

confidence: 99%

“…Nonetheless, because of the slow rate of inactivation of L. monocytogenes in these types of sausages, counts of the pathogen may exceed 100 viable cells per gram at consumption if the raw material is heavily contaminated (Schilinger et al 1991). For example, when meat is contaminated with more than 10 3 CFU g )1 and fermentation is the only means to ensure the safety of the product, L. monocytogenes was shown to survive or grow during the manufacture of dry-fermented sausage (Johnson et al 1990;Foegeding et al 1992). The starter contains Lactococcus lactis subsp.…”

Section: Discussionmentioning

confidence: 99%

Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages

Benkerroum¹,

Daoudi

Hamraoui³

et al. 2005

J Appl Microbiol

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Aim: Study of the effectiveness of in situ bacteriocin production by lactic acid bacteria (LAB) to control Listeria monocytogenes in dry-fermented sausages. Methods and Results: Two bacteriocin-producing strains: Lactococcus lactis subsp. lactis LMG21206 and Lactobacillus curvatus LBPE were grown in a pilot scale fermentor and lyophilized to be directly used in dry sausage fermentation. A commercial starter culture (Bel'meat TM SL-25) not inhibitory to L. monocytogenes (Bac ) starter) was mixed (1 : 1) with each of the two lyophilized bacteriocin-producing strains to obtain starters active against the pathogen (Bac + starter). Anti-Listeria effectiveness of the Bac + starters was studied in dry-fermented sausages. The meat batter was experimentally contaminated with a mixture of four different strains of L. monocytogenes (10 2 -10 3 CFU g )1 ). The results showed that L. monocytogenes did not grow in any of the contaminated batches, but no significant decrease (P > 0AE05) was observed either in the positive control (no added starter culture) or in samples fermented with the Bac ) starter culture during the fermentation period and up to 15 days of drying. When the Bac + starter contained Lb. curvatus LBPE, cell counts of L. monocytogenes decreased to below the detectable limit (<10 CFU g )1 ) after 4 h of fermentation and no survivors could be recovered by enrichment beyond day 8 of drying. When the Bac + starter culture containing Lc. lactis LMG21206 was used, a decrease in Listeria counts to below the detectable limit was achieved after 15 days of drying. Conclusions: The bacteriocin-producing strains studied may be used as adjunct cultures for sausage fermentations to control the occurrence and survival of L. monocytogenes. Significance and Impact of the Study: Addition of the Bac + strains, especially the Lb. curvatus strain would provide an additional hurdle to enhance the control of L. monocytogenes in fermented meat products.

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Listeria monocytogenes and Other Listeria spp. in Meat and Meat Products A Review

Cited by 184 publications

References 0 publications

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity

Characterization and purification of mesentericin Y105, an anti-Listeria bacteriocin from Leuconostoc mesenteroides

Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages

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