Prevalence, and virulence determination of Listeria monocytogenes strains isolated from clinical and non-clinical samples by multiplex polymerase chain reaction

CONCLUSIONS: This study validated MPCR in the analysis and rapid detection of L. monocytogenes. The role of the genes in pathogenesis of the strains can also be affirmed.
Source: Revista da Sociedade Brasileira de Medicina Tropical - Category: Tropical Medicine Source Type: research

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Taher, Inc., in conjunction with Mann Packing Co., as part of a multi-state recall due to the potential risk of Listeria monocytogenes, in an abundance of caution is announcing a voluntary recall of vegetable cups served in select locations in Minnesota.
Source: FDA Food Safety - Category: Food Science Authors: Source Type: alerts
The objective of this study was to develop a qPCR method for specific enumeration of viable Listeria monocytogenes in food processing facilities and heat treated products. Primers specific for L. monocytogenes were designed to amplify a short (199 bp) or long (1561 bp) fragment of the listeriolysin (hly) gene. The short- and long-amplicon qPCR methods with and without propidium monoazide (PMA) treatment of the cells were tested for their ability to discriminate between viable (no heat) and heat-killed cells (90 °C, 10 min). The PMA-qPCR methods were subsequently used to assess the survival of L. monocytogenes durin...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
Abstract We investigated combinations of gaseous essential oils (EO gases) for their synergistic inhibitory activities against Listeria monocytogenes on a laboratory medium and radish sprouts. The minimum inhibitory concentrations and minimum lethal concentrations of oregano, thyme thymol, and cinnamon bark EO gases against L. monocytogenes were 0.0781 μL/mL on nutrient agar supplemented with glucose and bromocresol purple (NGBA). A checkerboard assay showed that combinations of oregano and thyme thymol EO gases and of oregano and cinnamon bark EO gases exert the strongest synergistic antilisterial activity (...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
The objective of the present work was to evaluate the effect of a process which combines mild high hydrostatic pressure - HHP (200 and 300 MPa, 5 min, 10 °C), phage Listex™ P100 and the bacteriocin pediocin PA-1 as a new non-thermal process for destruction of Listeria monocytogenes (104 CFU mL-1 or 107 CFU mL-1) in milk. For inoculum levels of 104 CFU mL-1, HHP combined with phage P100 eliminated L. monocytogenes immediately after pressurization. When L. monocytogenes was inoculated at levels of 107 CFU mL-1, a synergistic effect between phage P100, pediocin PA-1 and HHP (300 MPa) on the i...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
This study aimed to elucidate the response of persistent strains of L. monocytogenes to low pH and H2O2 exposure. Almost all of the persistent strains examined were highly susceptible to low pH, whereas H2O2 susceptibility was comparable to that of control strains. Two persistent strains isolated from the same sample, however, exhibited lower susceptibility to low pH. These findings suggest an acid-susceptible phenotype predominates in the habitat, indicating that environmental conditions contribute to the establishment of persistence. Representative strains exhibiting acid-susceptible and less acid-susceptible phenotypes ...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
Antibacterial effect and mechanisms of action of 460-470 nm light-emitting diode against Listeria monocytogenes and Pseudomonas fluorescens on the surface of packaged sliced cheese. Food Microbiol. 2020 Apr;86:103314 Authors: Hyun JE, Lee SY Abstract The aim of this study was to investigate the antibacterial effect of 460-470 nm light-emitting diode (LED460-470nm) illumination against pathogens and spoilage bacteria on the surface of agar media and packaged sliced cheese. LED460-470nm illumination highly inhibited the growth of Listeria monocytogenes and Pseudomonas fluorescens on agar media cover...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
More potentially contaminated veggie products added to long list of those recalled by Fresh Del Monte Produce division
Source: Health News: CBSNews.com - Category: Consumer Health News Source Type: news
koh Disease outbreaks caused by the ingestion of contaminated vegetables and fruits pose a significant problem to human health. The sources of contamination of these food products at the preharvest level of agricultural production, most importantly, agricultural soil and irrigation water, serve as potential reservoirs of some clinically significant foodborne pathogenic bacteria. These clinically important bacteria include: Klebsiella spp., Salmonella spp., Citrobacter spp., Shigella spp., Enterobacter spp., Listeria monocytogenes and pathogenic E. coli (and E. coli O157:H7) all of which have the potential to cause dise...
Source: International Journal of Environmental Research and Public Health - Category: Environmental Health Authors: Tags: Review Source Type: research
Foodborne Pathogens and Disease, Ahead of Print.
Source: Foodborne Pathogens and Disease - Category: Food Science Authors: Source Type: research
The objectives of this study were to investigate the antimicrobial effect of the X-ray and curcumin combination against Listeria monocytogenes on sliced cheese and to determine the effect of this treatment combination on the quality attributes of sliced cheese. Treatment with the combination of X-ray (0.4 kGy) and curcumin (0.5 mg/L) resulted in the reduction of L. monocytogenes cell count by 3.65 log CFU/g. The synergistic cell count reduction of L. monocytogenes in the combination treatment group was 0.92 log units. The underlying antimicrobial mechanisms of X-ray and curcumin combination include enhanced generation ...
Source: Food Control - Category: Food Science Source Type: research
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