Multistate Outbreak of Listeriosis Linked to Turkey Deli Meat and Subsequent Changes in US Regulatory Policy

Abstract

Turkey deli meat was the source of a large multistate outbreak of listeriosis. Investigation of this outbreak helped guide policy changes designed to prevent future L. monocytogenes contamination of ready-to-eat meat and poultry products.

Multi-Virulence-Locus Sequence Typing Identifies Single Nucleotide Polymorphisms Which Differentiate Epidemic Clones and Outbreak Strains ofListeria monocytogenes

“…Epidemic clones of L. monocytogenes may be transmitted to other food-processing plants by food handlers, transportation vehicles, pallets, foods, and/or food-processing equipment (54). For instance, ECII isolates may have been transmitted among meat-processing plants both between and within states in the United States (8,22). If true, the exact mechanism(s) by which epidemic clones are transmitted between food-processing plants remains unknown but intriguing.…”

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

“…Growth inhibitors including salts of organic acids are applied in meat based products owing to their potential to retard microbial growth. Besides this, food grade salts, including sodium lactate, potassium lactate, sodium citrate, and sodium diacetate not only exhibit antibacterial activity but also function as pH controllers, humectants and flavor in allied meat products (Gottlieb et al 2006). Furthermore, organic acids are considered generally recognized as safe (GRAS) for application in meat and meat products by FDA.…”

Phage-based biocontrol strategies to reduce foodborne pathogens in foods

“…[47][48][49][50] The control of foodborne pathogens in these foods represents another use of phage as biocontrol agents, highlighting the diversity of foods that can be treated with phages, and the flexibility of phages as antimicrobial agents.…”