Prevalence of <i>Listeria</i> species in raw milk and traditional dairy products in Isfahan, Iran

Shamloo, Ehsan; Jalali, Mohammad; Mirlohi, Maryam; Madani, Golnoush; Metcalf, Deaven; Merasi, Mohammad Reza

doi:10.4103/2277-9183.150384

Cited by 30 publications

(8 citation statements)

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“…L. monocytogenes is a pathogenic, Gram-positive, nonspore-forming, facultative anaerobic, highly mobile, rod-shaped bacterium (35)(36)(37). L. monocytogenes is a major causative agent of foodborne illness worldwide.…”

Section: Monocytogenes In Meat and Meat Productsmentioning

confidence: 99%

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

2020

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One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.

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Section: Monocytogenes In Meat and Meat Productsmentioning

confidence: 99%

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

2020

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“…This result was higher than our findings. As for the findings of other researchers, Kevenk and Terzi Gülel [9] , Aygün and Pehlivanlar [30] , Shamloo et al [32] and Rahimi et al [38] reported that none of the butter samples were identified with L. monocytogenes. Our findings are higher than those of the above-mentioned researchers.…”

Section: Discussionmentioning

confidence: 53%

“…These findings are higher than ours. On the other hand, Shamloo et al [32] reported no isolation of L. monocytogenes in traditionally manufactured cheese samples. Karadal and Yıldırım [37] reported isolation of L. monocytogenes at a rate of 1% from both white cheese and tulum cheese made from raw milk by using traditional methods.…”

Section: Discussionmentioning

confidence: 99%

“…at 13% and 8.3% respectively. On the other hand, Sağun et al [10] , Soyutemiz et al [11] , Rahimi et al [16] Aygün and Pehlivanlar [30] , Mahmodii [31] , Shamloo et al [32] , Ünlü et al [33] and Osman et al [34] reported isolation of L. monocytogenes at the rates of 1.2%, 3%, Aygün and Pehlivanlar [30] and Mahmodii [31] reported isolation of L. monocytogenes from white cheese at the rates of 2.35% and 3.3-6.7% respectively (at two different production sites). Our study also determined that 3% of the white cheese samples were L. monocytogenes positive which is a finding close to those of the above-mentioned researchers.…”

Section: Discussionmentioning

confidence: 99%

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Çiğ Süt ve Süt Ürünlerinde Listeria monocytogenes Varlığı ve Antibiyotik Direnci

Aksoy¹,

Sezer²,

Vatansever³

et al. 2018

Kafkas Univ Vet Fak Derg

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How to Cite This ArticleAksoy A, Sezer Ç, Vatansever L, Gülbaz G: Presence and antibiotic resistance of Listeria monocytogenes in raw milk and dairy products . Kafkas Univ Vet Fak Derg, 24 (3): 415-421, 2018. AbstractIn this study, the presence of Listeria monocytogenes in raw milk and milk products produced from raw milk by traditional method, such as cheese and butter using cultural and molecular techniques and the antibiotic resistances were investigated. Isolation was performed using the FDA technique. Microbact 12L test kit was used for biochemical identification. Genotyping of isolates was done by traditional PCR method. Antibiotic resistance of isolates was determined by standard disk diffusion method. Listeria spp. was detected in 16 (5.3%) of the total 300 food samples according to the biochemical identification results. The highest prevalence of Listeria spp. was in raw milk samples (10%), followed by cheese samples (4%) and butter samples (2%). All 36 Listeria spp. isolates which were obtained from biochemical identification were tested for L. monocytogenes by PCR, and 15 (41.6%) of them were confirmed as L. monocytogenes. According to the antibiotic resistance test results of L. monocytogenes strains, four (26.7%) isolates were resistant to at least one antibiotic while only one (6.7%) had multiple antibiotic resistance. The highest resistance was found against trimethoprim-sulfamethoxazole. It has been determined that L. monocytogenes isolates had the same degree resistance against penicillin G, meropenem, amikacin and vancomycin. In conclusion, the presence of L. monocytogenes which has been detected in dairy products made from raw milk and in raw milk itself may constitute a potential risk for public health. Çiğ Süt ve Süt Ürünlerinde Listeria monocytogenes Varlığı ve Antibiyotik DirenciÖz Bu çalışmada, çiğ süt ve geleneksel yöntemlerle çiğ sütten üretilen süt ürünlerinde (peynir ve tereyağ) kültürel ve moleküler teknikler kullanılarak Listeria monocytogenes varlığı ve antibiyotik direnci araştırıldı. İzolasyon FDA tekniğine göre yapıldı. Biyokimyasal identifikasyon için Microbact 12L test kiti kullanıldı. İzolatların genetik olarak tanımlanması klasik PCR yöntemi ile yapıldı. İzolatların antibiyotik direnci standart disk difüzyon yöntemi ile belirlendi. Biyokimyasal identifikasyon sonuçlarına göre toplamda 300 gıda örneğinin 16'sında (5.3%) Listeria spp. tespit edildi. Listeria spp. en yüksek çiğ süt örneklerinde bulunurken (%10), bunu peynir örnekleri (%4) ve (%2) tereyağı örnekleri izledi. Biyokimyasal test sonuçlarına göre elde edilen 36 adet Listeria spp. izolatının tümü L monocytogenes yönünden PCR ile test edildi ve 15'i (%41.6) L. monocytogenes olarak doğrulandı. L monocytogenes izolatlarının antibiyotik direnç test sonuçlarında izolatların dördü (%26.7) en az bir antibiyotiğe dirençli iken biri (%6.7) çoklu antibiyotik dirence sahipti. En yüksek direnç trimetoprim-sülfametoksazole karşı bulundu. L. monocytogenes izolatlarının penisilin G, meropenem, amikasin ve vankomisine karşı aynı ora...

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“…This suggests that traditional Doogh, but also industrial Doogh to a lesser extent, can both eliminate the risk of bacterial food contamination. This approach is further supported by surveys investigating the presence of Listeria monocytogenes in traditionally produced dairy products like Doogh and yoghurt samples, where no listeria could be detected [21, 24, 27, 32]. …”

Section: Introductionmentioning

confidence: 97%

Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh

et al. 2017

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Forty-four samples of traditional Doogh and yoghurt were collected from 13 regions of 4 provinces in west of Iran (13 area) and analyzed using molecular methods including PCR, denaturing gradient gel electrophoresis (DGGE) of 16S rDNA, and sequencing. Moreover, collected samples as well as samples from industrially Doogh were analyzed with quantitative real-time PCR (RT-PCR). Analyzed 16S rRNA gene sequences of Doogh samples could be allocated to the presence of Lactobacillus spp. The typical yoghurt starter culture bacteria included four different Lactobacillus species with possible probiotic properties, L. acidophilus, L. helveticus, L. kefiranofaciens, and L. amylovorus. DGGE of traditional Doogh and yoghurt and RT-PCR of traditional Doogh and yoghurt and also industrial Doogh samples demonstrated that traditional Doogh and yoghurt show a higher abundance of total bacteria and lactobacilli and a higher bacterial diversity, respectively. Considering diversity and higher probiotic bacteria content in traditional Doogh, consumers’ healthiness in tribes and villages could be promoted with these indigenous products.

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Prevalence of Listeria species in raw milk and traditional dairy products in Isfahan, Iran

Cited by 30 publications

References 0 publications

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

Çiğ Süt ve Süt Ürünlerinde Listeria monocytogenes Varlığı ve Antibiyotik Direnci

Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh

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