Persistence of foodborne pathogens and their control in primary and secondary food production chains

Abstract

This review highlights factors involved in the persistence of foodborne pathogens in selected food chains and covers aspects of the basis for persistence, the consequences of persistence in terms of food safety implications, and the strategies that can be employed to combat persistence. The examples selected are Escherichia coli O157 and Salmonella at primary production of cattle and pigs, respectively, Listeria monocytogenes and Cronobacter spp. at secondary production, while persistence of Campylobacter spp. represents both primary and secondary production.

Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review

“…Similarly, while S. Typhimurium was found to be associated with the internal portions of barley sprouts, L. monocytogenes, L. ivanovii and L. innocua were not (Kutter et al, 2006). Furthermore, the degree of internalization is contingent on the serovar/strain (Larsen et al, 2014). Gene expression, metabolic and antimicrobial capacities vary among strains.…”

“…Cells in a biofilm have a better chance of adaptation and survival (especially during periods of stress) as they are protected within the matrix (Decho, 2000) and are usually resistant to antimicrobial agents (Lemon et al, 2007). Naturally occurring biofilms are present in many fruits and vegetables, but the ability of foodborne pathogens to associate with them and persist is not yet fully understood (Brackett, 1999;Ferreira et al, 2014;Larsen et al, 2014). Pathogen serovars that are strong biofilm producers have been shown to attach better to both intact and injured produce surface compared to strains that are weak biofilm producers (Lindow and Brandl, 2003;Kroupitski et al, 2009).…”

A 3-year hygiene and safety monitoring of a meat processing plant which uses raw materials of global origin

“…(Marin et al, 2011) in the meat processing environment has been associated with both the continuous re-introduction of particular strains (Vongkamjan et al, 2013) and inadequate decontamination interventions (Carpentier and Cerf, 2011). The persistence of foodborne pathogens in food production chains is thought to be affected by several factors, including resistance to disinfectants, differences in gene expression and biofilm formation (Larsen et al, 2014). Thus, raw materials of high quality and thorough disinfection are of utmost importance, in order to limit the risk of the presence and persistence of pathogens in a meat processing plant.…”

Complete Genome Sequence of the Persistent Listeria monocytogenes Strain R479a

“…Some L. monocytogenes strains are able to persist for months or years in food production environments (2–4). Currently, two models are available to explain this persistence (2): either certain L.…”