Overview of Listeria Monocytogenes as a Foodborne Pathogen: Traditional Review

Abstract

Nutrition and food safety are integral parts of a whole. Unsafe foods particularly affect infants, young children and the elderly. There are more than 200 diseases known to be transmitted by food. Every year, as a result of contaminated food, an estimated 600 million people get sick and 420 thousand of them lose thier lives. 1 There are various agents that cause foodborne illnesses such as bacteria, viruses and parasites. Among them, bacterial agents are more common. Consumption of animal derived foods such as dairy or meat and also ready to eat products are considered as an important source of foodborne agents. Amid them, Listeria monocytogenes is seen as a significant cause of serious illnesses in humans and animals. 2 Although the disease manifests itself with a mild fever in most cases, it can also present as systemic listeriosis with more severe symptoms, high hospitalization and mortality rates. Generally, the frequency of listeriosis in population remains low, despite the wide distribution of the microorganism in the environment and the relatively high frequency of isolation in foods. The occurence of systemic

Unraveling the Antimicrobial Effectiveness of Coridothymus capitatus Hydrolate against Listeria monocytogenes in Environmental Conditions Encountered in Foods: An In Vitro Study

“…Although the maximum growth rate was generally affected as well, it has to be underlined that, in some cases, the maximum growth value reached by the treated cells overtakes the untreated ones, notwithstanding the increase of the lag phase. This phenomenon is quite spread out among microbial species, and even more in L. monocytogenes : in fact, bacteria subjected to sublethal stresses may undergo physiological and genetic regulatory changes that, once recovered, may enhance their ability to survive hostile conditions [ 21 ]. In detail, a kind of stimulating effect on the growth, after a lag phase extension, has been already observed after treatment of cells with sublethal concentrations of essential oils [ 22 ] and could therefore be common to hydrolates as well.…”

Antimicrobial resistance and prevalence of Listeria species from raw milk and dairy products in Burdur, Turkey

“…The disc diffusion technique was used to assess the isolates’ antimicrobial susceptibility (European Committee on Antimicrobial Susceptibility Testing [EUCAST], 2021 ). A total of 14 antibiotics were utilized, representing 10 distinct classes.…”

“…and serve as a vehicle for the spread of Listeria spp. (Erol & Taşçı, 2021 ; Midam et al., 2023 ; Shantha & Shubha Gopal, 2014 ). Dairy products are typically consumed either fresh or after being processed, including through fermentation.…”

Drug Target Identification for Listeria monocytogenes by Subtractive Genomics Approach

“…9 Listeriosis outbreaks due to food borne infections have been recorded regularly in Turkey. 10 1,763 cases of listeriosis from 27 states were recorded by European Food Safety Authority (EFSA) in 2013, leading to 191 deaths. 11 The fatality rate of listeriosis is about 20-30% among various parts of the world in 2018-19.…”