Prevalence and Antimicrobial Susceptibility of Listeria spp. in Dairy Food Products and Water Samples in Dhaka, Bangladesh

Sarker, Rajib Chandra; Ahmed, Sangita

doi:10.17265/1934-7391/2015.04.002

Cited by 4 publications

(3 citation statements)

References 10 publications

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“…were not detected from pasteurized milk. Similar results were reported by VardarÜnlü et al, (1998) and Sarker and Ahmed (2015). In contrast to our findings, Silva et al, (2003) detected Listeria spp.…”

Section: Discussionsupporting

confidence: 90%

Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

Şanlibaba

Tezel

2018

Turkish JAF Sci.Tech.

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The objective of this study was to determine the prevalence of Listeria species, specifically Listeria monocytogenes, in raw milk, pasteurized milk, white cheese, and homemade cheese. A total of 200 food samples were collected and analyzed to examine the presence of Listeria spp. The EN ISO 11290-1 method was used for isolation of Listeria. API Listeria test kit was used for biochemically characterization. Listeria spp. were isolated in 25 of the 200 samples (12.5%). The largest number of Listeria spp. was detected in homemade cheese (24%), followed by raw milk (18%), and white cheese (8%). Listeria spp. were not isolated from the pasteurized milk. The most common species isolated were Listeria innocua (5.5%); the remaining Listeria isolates were Listeria ivanovi (3.5%), Listeria welshimeri (3%), and Listeria monocytogenes (0.5%). Listeria monocytogenes was detected in only raw milk.

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Section: Discussionsupporting

confidence: 90%

Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

Şanlibaba

Tezel

2018

Turkish JAF Sci.Tech.

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“…Clinical and food isolates have relatively low resistance to E (less than 3%) (Baquero et al., 2020 ). Both previous studies and the current study found the resistance of Listeria species to E to be higher than 3% (Akrami‐Mohajeri et al., 2018 ; Rahimi et al., 2010 , 2012 ; Sarker & Ahmed, 2015 ; Sołtysiuk et al., 2022 ). Antimicrobial resistant genes (ARGs) are typically encoded on mobile genetic elements (White et al., 2002 ).…”

Section: Discussionsupporting

confidence: 56%

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

Erol,

Polat,

Soyuçok

et al. 2024

Veterinary Medicine & Sci

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ObjectivesWorldwide, but especially in emerging nations, concerns about food safety pose a serious obstacle to societal and economic progress. This research aimed to examine the prevalence of Listeria spp. in raw milk and dairy products in Burdur, as well as the presence of genes associated with biofilm formation and antibiotic resistance in the isolates.MethodsA total of 185 samples, including raw milk, curd, cream, butter, yogurt and cheese, were randomly collected in Burdur. The enrichment and isolation methods specified by the United States Department of Agriculture was used to identify Listeria species in milk and dairy product samples. Culture‐positive strains were identified as Listeria genus and as species by PCR. Antibiotic susceptibility of the isolates was evaluated against 14 antibiotics using the disc diffusion technique (EUCAST).ResultsOf them, 2.2% (4/185) were positive for Listeria spp. Listeria species were isolated from cheese and yogurt samples. Two of them were Listeria innocua 1.1% (2/185), one was Listeria ivanovii 0.5% (1/185) and the other was Listeria welshimeri 0.5% (1/185). As a result of multiplex PCR of the biofilm genotypic marker luxS and flaA genes, the flaA gene was detected in three of four isolates, the luxS gene was detected in one isolate, and these two genes were not found in one isolate. Although all isolates were resistant to gentamicin and rifampicin, they also showed multidrug resistance.ConclusionThis study revealed that the diversity of prevalence of Listeria spp. in Burdur requires microbial risk assessment in the milk and dairy products value chain and the need to focus on the problem of multiple antibiotic resistance.

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“…Many raw and processed foods such as unpasteurized milk, soft cheeses, dairy products, red meats, poultry, sea foods, vegetables, fruits, sausages, smoked fish, salads, deli meat, and refrigerated ready-to-eat (RTE) foods have been identified for their risk of listeriosis (Valimaa et al, 2015). Of these foods, milk and other dairy products especially raw and soft cheeses have been implicated in about half of all the listeriosis outbreaks (Sarker & Ahmed, 2015;Komora et al, 2020). Biocontrol assays have received renewed attention in recent years as a possible antibiotic alternative to eliminate or control foodborne pathogens infections.…”

Section: Introductionmentioning

confidence: 99%

Control of Listeria monocytogenes in milk by using phage cocktail

Şanlibaba

Buzrul

2022

Sci. agropecu

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Biocontrol applications such as using phages against the contamination of Listeria monocytogenes are promising trends in terms of reducing the use of chemical additives in food industry. The aim of this study was to determine the effectiveness of Listex P100 phage (phage P100) on different Listeria monocytogenes strains (PL2, PL3, PL9 and PL10) in pasteurized milk and broth. Survival data of L. monocytogenes were successfully described by Weibull model. Time parameter of the Weibull model was used to evaluate the phage-resistances of L. monocytogenes strains. The reduction of L. monocytogenes was greater in broth than in milk regardless of the temperature level and it was significantly higher at 30 °C than at 4 °C in both media. The reductions of L. monocytogenes strains by the phage treatment were between 2.7 to 3.4 log10 units at 30 °C and 1.4 to 2.1 log10 units at 4 °C after 4 days of incubation in broth whereas 1.9 to 2.9 log10 units and 1.0 to1.6 log10 units were observed after 4 days of incubation in milk at 30 °C and 4 °C, respectively. It was found that L. monocytogenes PL2 is the most phage-resistant strain in broth at 30 °C and at 4 °C, and in milk at 30 °C, while L. monocytogenes PL9 is the most phage-resistant L. monocytogenes strain in milk at 4 °C. This study demonstrated P100 phage could be used to control L. monocytogenes counts in milk.

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Prevalence and Antimicrobial Susceptibility of Listeria spp. in Dairy Food Products and Water Samples in Dhaka, Bangladesh

Cited by 4 publications

References 10 publications

Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

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

Control of Listeria monocytogenes in milk by using phage cocktail

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