A Review on Food-Borne Pathogen Listeria Monocytogenes in Foods

PJAEE, 17(7) (2020 A REVIEW ON FOOD-BORNE PATHOGEN LISTERIA MONOCYTOGENES IN FOODS Shivendra Verma1, Abhishek Gupta2, Shalini singh3 1,2,3Department of Microbiology, SRK University, Bhopal (MP), India Shivendra Verma1, Abhishek Gupta2, Shalini Singh3 A Review On Food-Borne Pathogen Listeria Monocytogenes In Foods– Palarch’s Journal of Archaeology of Egypt/Egyptology 17(7) ISSN 1567-214X Keywords: Listeria spp., Listeriosis, Raw Vegetable, Food-borne, Listeria Monocytogenes ABSTRACT Pesticide residues (PR) found in food is potentially toxic components for humans and can, depending on the means and quantities of individual exposure, cause serious health problems. The most likely exposure is through the direct intake of fresh foods, among the numerous pesticide exposure routes. While the consumption of fresh and minimally processed vegetables is considered safe, there are multiple reports of outbreaks related to these products' contamination. Listeria monocytogenes, a ubiquitous organism that exhibits the capacity to live and replicate at refrigerated temperatures, is among the food-borne pathogens that contaminate vegetables. In recent decades, various pesticide removal methods have studied to eliminate PR from fresh agricultural products and improve consumers' food safety. Many cleaning methods have applied to minimise pesticides, such as surfactants, ozone (O3), ionic solvent, and chlorine treatment. However, none of these strategies has confirmed to effectively eliminate PR without any physical or chemical side effects on the food itself. Therefore a critical need for more efficient, safe and environmentally friendly pest and pesticide removal practices to investigate. Ultrasound-assisted cleaning (UAC) is considered a process of removing pesticides that are environmentally safe and productive and special in eliminating pollutants compared to traditional methods. It is also a time and energy-saving cleaning tool. The most important work on the UAC techniques of organic or inorganic pesticides applied during the growth of fresh vegetables, which are often consumed raw or after limited processing. The review works focuses on Listeria monocytogenes, a multi-pronged approach to managing Listeria monocytogenes in Raw Vegetable and ready-to-eat foods is needed. INTRODUCTION Gram-positive, facultatively anaerobic, non-sporulating bacteria that shape normal, small rods of about 0.4-0.5 x 1-2 μm in size are Listeria. Along with the closely associated genera Bacillus, Staphylococcus, Enterococcus, Streptococcus and Clostridium, a vast community of Gram-positive bacteria 13740 PJAEE, 17(7) (2020 distinguished by low GC content, the genus Listeria refers to the division of Firmicutes (36-42 percent). There are presently 17 characterised Listeria species (spp.), classified into two different clades, Listeria sensu stricto and Listeria sensu lato [1]. Listeria monocytogenes, which triggers the disease listeriosis in humans and animals, is the most prominent Listeria group member. It first extracted from contaminated experimental animals in the 1920s. For several years, before identifying Listeria grayi in 1966, a part of the Listeria sensu lato group, Listeria monocytogenes was considered the only bacterium in the genus Listeria. Four more species, Listeria innocua, Listeria seeligeri, Listeria Welshimeri and Listeria ivanovii, which closely linked to Listeria monocytogenes, were described by scientists during the 70s and 80s [2]. It took more than 25 years before Listeria marthii, the next genus, was found. Together, they form the so-called Listeria sensu stricto category, Latin for Listeria in the narrow context of the term, instead of Listeria sensu lato, i.e. Listeria in the broader sense of the word, which contains a reasonably large number of Listeria spp. The ones that have identified in recent years [3]. The sensu stricto spp. in Listeria, Ubiquitously in nature, can be found. They have been segregated worldwide from several diverse ecological niches such as land, seawater, waste, food-processing environments and plants. Many reports recorded a substantial prevalence of these species in a large-scale analysis of soil and water samples from urban and rural areas, varying from 22.3 percent to up to 72 percent, with several samples harbouring more than one species. Also, there are several records of exclusion from the waste or gastrointestinal tracts of often symptom-free animals and food of animal origin of not only Listeria monocytogenes, but indeed all other Listeria sensu stricto representatives [4-8]. Listeria sensu stricto spp. Listeria monocytogenes and Listeria ivanovii, which seldom affects humans but primarily induces Listeriosis in ruminants, are regularly associated with pathogenicity in animals and humans. To encode essential virulence genes in these organisms, three genomic loci described, First, Listeria Pathogenicity Island 1 consists of six genes responsible for intracellular and intercellular motility and intracellular survival. Second, the inlAB locus codes the two InlA and InlB internal components. These surface proteins regulate the invasion of host cells. Third, for cell-to-cell distribution, the internal locus inlC is necessary [9]. The most recent shared ancestor of the Listeria sensu stricto community- acquired these genes through horizontal gene transfer around 40 to 60 million years ago. The pathogenicity loci were missing in several different cases, which correlated with several Listeria spp's developmental transformations. From a pathogenic facultative lifestyle to a compulsory saprophytic lifestyle. Non- pathogenic bacteria whose genomes skip LIPI-1, inlAB, and inlC are Listeria welshimeri and Listeria marthii. Consequently, the hemolysis and phosphatidyl-inositol-phospholipase C behaviour analyses, which used to determine the existence of hly and plcA, produce negative performance. Listeria seeligeri isolates are usually hemolytic, as they have LIPI-1, but inlAB and inlC are absent. While they are typically deemed non-pathogenic, Listeria seeligeri has several possible human listeriosis cases. In a few nonhemolytic strains, which lack LIPI-1, recent secondary losses have occurred. In general, Listeria innocua is considered non-pathogenic; however, a limited number of hemolytic strains possessing LIPI-1 but lacking inlAB and inlC are present. One confirmed fatal case of human Listeriosis induced by Listeria innocua suggests that at least certain strains can trigger invasive disease. Interestingly, in several Listeria monocytogenes isolates which exhibit attenuated virulence after mutations in prfA or inlA, related evolutionary pathways of transformation to compulsory saprophytism can also be observed [10]. 13741 PJAEE, 17(7) (2020 In the everyday lives of consumers, food safety is an increasingly important issue. Consumption of fresh and ready-to-eat (RTE) vegetables has favoured by the quest for a healthier diet and, at the same time, faster preparation. These essential foods are potential vehicles for transmitting pathogenic microorganisms because they not exposed to treatments that significantly reduce microbiological hazards [11, 25]. In susceptible populations, such as immunocompromised individuals, pregnant women, newborns, and older adults, Listeria monocytogenes is a gram-positive food-borne pathogen that can cause severe Listeriosis. This bacterium is the third leading cause of food-borne disease-related death in the United States. Listeria monocytogenes is estimated to cause approximately 1,600 cases annually by the Centers for Disease Control and Prevention (CDC), including 260 deaths. In animals, Listeria monocytogenes also cause disease and can be isolated both from natural and food-processing environments [12, 26-29]. Listeriosis is an infection caused by Listeria monocytogenes that is rare, but potentially severe and damaging. The ingestion of tainted food is the primary route of transmission (Food-borne). In general, it affects the elderly, pregnant women and immunosuppressed hosts. However, cases also seen in adults and children who are immunocompetent. Listeria monocytogenes is a gram-positive bacillus that is short, non-spore-forming. One of the most serious and severe food-borne illnesses in developing countries is food-borne Listeriosis. Infection with Listeria monocytogenes, a Gram-positive rod in the Listeria ceae family, mostly results from Listeriosis. Listeria monocytogenes is a significant food- borne pathogen associated with elevated hospitalisation and case-fatality rates. Outbreaks due to food infected with this pathogen occur worldwide. In terms of risk reduction, major food trade associations have worked together in a non- competitive fashion to create outstanding advice publications on this pathogen's control. To better regulate Listeria monocytogenes, regulatory agencies have since made substantial strides in the field of food safety [13-15, 30]. Several countries across the world have developed microbiological recommendations for Listeria monocytogenes of 100 cfu/g for low-risk foods that do not promote the organism's growth. For comparison, the US has a zero- tolerance policy on all RTE items [16, 30]. Food protection is an exceedingly critical topic in the daily lives of customers. Consumption of fresh and RTE vegetables has preferred by the desire for a balanced diet and, at the same time, faster preparation. These essential foods are possible vehicles for transmitting pathogenic microorganisms since they not exposed to treatments that substantially minimise

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