Listeria monocytogenes and other Listeria species in raw milk and sausage in East Algeria

Benhalima, L.; Merad, T.; Bensouilah, Mourad; Ouzrou, R.

doi:10.18805/ajdfr.dr-128

Cited by 5 publications

(4 citation statements)

References 16 publications

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“…A high level of total flora count (9.38 × 10 5 CFU ml -1 ) detected in raw milk before treatment indicating a very poor quality compared to the accepted standards (10 5 CFU ml -1 ) (OJAR, 1998). However, these data are consistent with the Benhalima et al (2019). After pasteurization, thermofilic flora count of raw milk ranged between 2.4 × 10 4 to 29.4 × 10 4 CFU ml -1 with an average of 5.62 × 10 4 ± 13 × 10 5 CFU ml -1 considered as higher than the limit of 3 × 10 4 CFU ml -1 (OJAR, 1998).…”

Section: Effect Of Heat-treatment On the Milk Bacteriological Qualitiessupporting

confidence: 73%

Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption

Bousbia

Gueroui

Boudalia

et al. 2021

AJDFR

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Background: In the dairy industry, hygienic quality and safety of milk and dairy products are very important for human health.Methods: The samples taken at the inlet and outlet of the HTST pasteurization process were subjected to physicochemical, bacteriological and sensory analysis.Result: showed that pasteurization has not only been beneficial, as in the case of the hygienic quality of raw milk, where the number of the Total Mesophilic Aerobic Flora dropped by 94% after heat treatment, to reach an average of 5.62 × 104 CFU ml-1 of the thermo-resistant bacteria. Heat treatment resulted in a decrease of protein and lactose values for both types of milk. In fact, this loss is more marked in raw milk than in reconstituted milk (4% against 1.8%, respectively, p less than 0.05). Wetting was more marked after pasteurization for raw milk (0.102°C) compared to reconstituted milk (0.014°C). Sensory profiles were modified in both milk types, with a significant decrease in color, viscosity and flavor descriptors and a significant increase in the intensity of smell and taste (p less than 0.05).

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Section: Effect Of Heat-treatment On the Milk Bacteriological Qualitiessupporting

confidence: 73%

Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption

Bousbia

Gueroui

Boudalia

et al. 2021

AJDFR

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“…Throughout the world, national mastitis control programs are formed in many countries. Within the frame of these programs, the applications on barn and environment planning, milking management and hygiene, the maintenance and cleaning of milking equipment, teat cleaning and applying antiseptic (teat dipping) on teats before and after milking, monitoring the udders of dairy cows in terms of clinical and subclinical mastitis infections in farms, and dry period management are determined as the standards (6,10).…”

Section: Discussionmentioning

confidence: 99%

“…L. monocytogenes causes encephalitis, abortion, septicemia, ocular form and mastitis infections in cows (27). Also, L. monocytogenes is an opportunistic pathogen and causes especially important food-borne infections in human beings as well as the infections it causes in animals (10). Particularly elderly people, pregnant women, newborns and the people with a suppressed immune system are quite susceptible to these infections (25,36).…”

Section: Introductionmentioning

confidence: 99%

Determination of the presence and antibiotic resistance of listeria species and aerobic mesophilic bacteria count of cow milks

Babacan

2021

Veteriner Hekimler Derneği Dergisi

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Listeria species lead to mastitis infection in cows. The aerobic mesophilic bacteria count (total bacteria count) is one of the most important factors affecting udder health and determining the milk quality. The aim of this study was to determine the aerobic mesophilic bacteria count, one of the most important factors affecting cow's milk quality, and presence and the antibiotic resistance profiles of Listeria spp., one of the factors causing mastitis in cows. As a result of isolation and identification for Listeria spp., totally 3 L. monocytogenes (n: 68, 4.41%), 7 L. innocua (n: 68, 10.29%) and 3 L. ivanovii (n: 68, 4.41%) were isolated from cow milk samples. According to results of the disc diffusion method performed to determine antibiotic susceptibility, it was found that L. monocytogenes, L. innocua, and L. ivanovii isolates were susceptive against sulfamethoxazole/ trimethoprim, meropenem, vancomycin, streptomycin, oxacillin and erythromycin. The aerobic mesophilic bacteria in the cow milk samples were detected 1.1x107 cfu/ml as the highest and 2.3x102 cfu/ml as the lowest. The average aerobic mesophilic bacteria count of milk samples was calculated 256623.971 cfu/ml. The total bacteria (aerobic mesophilic bacteria) count (cfu/ml) of milk samples in the study was found to be high based on the criteria stated in the national and international standards. Also, Listeria species were isolated from these samples. Since intermediate and resistant Listeria species were determined against the antibiotics used as a treatment option in these isolates, it is thought that Listeria species should also be considered in mastitis infections in terms of etiology and treatment. It is considered that a national mastitis control program is needed for preventing the mastitis infections and antibiotic resistance development causing economic losses in dairy cattle enterprises in order to provide milking hygiene completely.

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“…They found that 4% of minced meat, beef burger, and luncheon samples were infected with L. monocytogenes. In a survey conducted by Benhalima et al (2019) over a 10-year period in China, RTE meats and raw meats were contaminated with L. monocytogenes 3.2 and 8.5%, respectively, and meat products from northeastern and central China had the highest occurrence of L. monocytogenes. In East Algeria, the prevalence of L. monocytogenes in sausage was 33.3% (Liu et al, 2020).…”

Section: Listeria Monocytogenes and Its Presence In Meat Productsmentioning

confidence: 99%

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products

et al. 2021

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One of the most important challenges in the food industry is to produce healthy and safe food products, and this could be achieved through various processes as well as the use of different additives, especially chemical preservatives. However, consumer awareness and concern about chemical preservatives have led researchers to focus on the use of natural antimicrobial compounds such as bacteriocins. Pediocins, which belong to subclass IIa of bacteriocin characterized as small unmodified peptides with a low molecular weight (2.7–17 kDa), are produced by some of the Pediococcus bacteria. Pediocin and pediocin-like bacteriocins exert a broad spectrum of antimicrobial activity against Gram-positive bacteria, especially against pathogenic bacteria, such as Listeria monocytogenes through formation of pores in the cytoplasmic membrane and cell membrane dysfunction. Pediocins are sensitive to most protease enzymes such as papain, pepsin, and trypsin; however, they keep their antimicrobial activity during heat treatment, at low temperatures even at −80°C, and after treatment with lipase, lysozyme, phospholipase C, DNase, or RNase. Due to the anti-listeria activity of pediocin on the one hand and the potential health hazards associated with consumption of meat products on the other hand, this review aimed to investigate the possible application of pediocin in preservation of meat and meat products against L. monocytogenes.

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Listeria monocytogenes and other Listeria species in raw milk and sausage in East Algeria

Cited by 5 publications

References 16 publications

Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption

Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption

Determination of the presence and antibiotic resistance of listeria species and aerobic mesophilic bacteria count of cow milks

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products

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