Control of Listeria Monocytogenes in Ready-To-Eat Foods: Guidance for Industry Draft Guidance
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Characterization and Antimicrobial Resistance of Listeria Monocytogenes Isolated from Food-Related Environments
PEER-REVIEWED ARTICLE Dongryeoul Bae,1 Ronald D. Smiley,2 3 1* Food Protection Trends, Vol 36, No. 5, p.357–361 Ezat H. Mezal and Ashraf A. Khan Copyright© 2016, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 1*Division of Microbiology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079, USA 2Arkansas Regional Laboratory, Office of Regulatory Affairs, U.S. Food and Drug Administration, Jefferson, AR 72079, USA 3Dept. of Biology, University of Thi-Qar, Thi-Qar, Iraq Food Products and Processing Facilities Linked to Recent Outbreaks of Listeriosis in the US Frozen Vegetables (2016, WA) Cheeses (2013, WI) Raw Milk Caramel Apples Soy Products (2016, PA) (2014 – 2015, CA) (2014, IL) Packaged Salads Dairy Products (2016, OH) (2014, DE) Caramel Apples (2014 – 2015, MO) Soft Cheese Ice Cream (2015, CA) (2015, OK) Ice Cream (2015, AL) Ice Cream Product (2015, TX) Soft Cheese (2014, FL) Data source: Centers for Disease Control and Prevention www.cdc.gov/listeria/outbreaks/index,html Characterization and Antimicrobial Resistance of Listeria monocytogenes Isolated from Food-related Environments ABSTRACT streptomycin and tetracycline. No strain was resist- The purpose of this study was to determine the ant to 3 or more antimicrobial classes. All tetracy- diversity and antimicrobial resistance of Listeria cline-resistant strains were serotype 1/2a, and only monocytogenes strains isolated from food-related tetM was amplified from the chromosomal DNA. This environments in the United States. Nineteen unre- study, which reports the genetic diversity and anti- lated strains of L. -
HURDLE TECHNOLOGIES: MICROBIAL INACTIVATION by PULSED ELECTRIC FIELDS DURING MILK PROCESSING a Thesis Presented to the Faculty O
HURDLE TECHNOLOGIES: MICROBIAL INACTIVATION BY PULSED ELECTRIC FIELDS DURING MILK PROCESSING A Thesis Presented to The Faculty of Graduate Studies of The University of Guelph by OSCAR RODRIGUEZ GONZALEZ In partial fulfillment of requirements for the degree of Doctor of Philosophy December, 2010 ©Oscar Rodriguez Gonzalez, 2010 ABSTRACT HURDLE TECHNOLOGIES: MICROBIAL INACTIVATION BY PULSED ELECTRIC FIELDS DURING MILK PROCESSING Oscar Rodriguez Gonzalez Advisor: University of Guelph, 2010 Dr. Mansel W. Griffiths The application of non-thermal processes pulsed electric fields (PEF) and cross-flow micro-filtration (CFMF) continuous to be studied with the purpose of controlling microorganisms in milk. Trends suggesting increased adoption include the study of Food Safety Objectives as a safety criterion, the promotion of sustainable processing, and the implementation of hurdle strategies. While the advance of gentle processing is counteracted by the risk of enhanced resistance due to microbial stress response, several techniques can be applied to quantitatively assess its impact. The objective of this project was to evaluate the effectiveness of microbial inactivation by PEF and CFMF at various steps of milk processing including shelf-life, its comparison with high temperature short time (HTST) pasteurization, and the quantitative assessment of the cross protection resistance to PEF of Escherichia coli O157:H7. Some differences in mesophilics inactivation were observed in milks (fat contents between 1.1% and 3.1%). Increasing the PEF inlet temperature decreased the treatment time by three or two-fold. The combination of CFMF/PEF yielded similar microbial reductions as CFMF/HTST. Higher inactivation of the coliforms was achieved in homogenized cream (12% fat) compared to non-homogenized. -
Foodcore Salmonella, Shiga Toxin-Producing E. Coli, and Listeria
FoodCORE Norovirus, Other, and Unknown (NOU) Metrics Rationale and Intent The FoodCORE performance metrics are a list of measurable activities covering diverse aspects of outbreak response. These activities span from outbreak surveillance and detection through investigation, response, control, and prevention measures. Using the metrics*, each center provides data about the burden, timeliness, and completeness of foodborne disease activities related to the key areas of activity. The rationale and intent of these metrics are for investigation activities for norovirus, other enteric disease pathogens, such as Campylobacter, Cryptosporidium, or Giardia, and outbreaks of unknown etiology. Collectively, these are referred to as the NOU metrics, for norovirus, other etiologies, and unknown etiologies. Other etiologies are enteric illnesses with determined etiology that are not Salmonella, Shiga toxin-producing Escherichia coli, Listeria, or norovirus. Unknown etiologies are enteric illness with no determined/identified etiology from case, product, or environmental testing to indicate the etiologic agent. This can be because no specimen or sample yielded an isolate or other positive result, and would also include investigations where no specimens or samples were collected. Sections Total NOU Investigations ................................2 Laboratory-based Metrics ...............................2 Investigation-based Metrics .............................4 Outbreak-based Metrics .................................6 Norovirus Campylobacter Unknown -
Concept of Hurdle Technology for Food Safety of Food Products of Animal Origin
ACTA SCIENTIFIC MICROBIOLOGY (ISSN: 2581-3226) Volume 3 Issue 11 November 2020 Review Article Concept of Hurdle Technology for Food Safety of Food Products of Animal Origin Anita Chappalwar1, Vikas Pathak2, Meena Goswami3*, Raghvendra Received: July 10, 2020 Mishra1 and Prashant Singh1 Published: October 30, 2020 1PhD Scholar Department of Livestock Products Technology, College of Veterinary © All rights are reserved by Meena Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India Goswami., et al. 2Professor and Head, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India 3Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India *Corresponding Author: Meena Goswami, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India. Abstract Foods obtained by animals like milk and meat products are highly perishable and very prone to different physic-chemical and microbial spoilage. These are nutritionally dense food with higher amount of moisture and other nutrients, hence provide conducive environment for growth of microorganisms. Hurdle technology deliberately combines existing and new preservation techniques to establish a series of preservative factors that can achieve multi-target, mild but reliable preservation effects against microbial spoilage of food. -
Establishment of Listeria Monocytogenes in the Gastrointestinal Tract
microorganisms Review Establishment of Listeria monocytogenes in the Gastrointestinal Tract Morgan L. Davis 1, Steven C. Ricke 1 and Janet R. Donaldson 2,* 1 Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA; [email protected] (M.L.D.); [email protected] (S.C.R.) 2 Department of Cell and Molecular Biology, The University of Southern Mississippi, Hattiesburg, MS 39406, USA * Correspondence: [email protected]; Tel.: +1-601-266-6795 Received: 5 February 2019; Accepted: 5 March 2019; Published: 10 March 2019 Abstract: Listeria monocytogenes is a Gram positive foodborne pathogen that can colonize the gastrointestinal tract of a number of hosts, including humans. These environments contain numerous stressors such as bile, low oxygen and acidic pH, which may impact the level of colonization and persistence of this organism within the GI tract. The ability of L. monocytogenes to establish infections and colonize the gastrointestinal tract is directly related to its ability to overcome these stressors, which is mediated by the efficient expression of several stress response mechanisms during its passage. This review will focus upon how and when this occurs and how this impacts the outcome of foodborne disease. Keywords: bile; Listeria; oxygen availability; pathogenic potential; gastrointestinal tract 1. Introduction Foodborne pathogens account for nearly 6.5 to 33 million illnesses and 9000 deaths each year in the United States [1]. There are over 40 pathogens that can cause foodborne disease. The six most common foodborne pathogens are Salmonella, Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens. -
Recovery of <I>Salmonella, Listeria Monocytogenes,</I> and <I>Mycobacterium Bovis</I> from Cheese Enteri
47 Journal of Food Protection, Vol. 70, No. 1, 2007, Pages 47–52 Copyright ᮊ, International Association for Food Protection Recovery of Salmonella, Listeria monocytogenes, and Mycobacterium bovis from Cheese Entering the United States through a Noncommercial Land Port of Entry HAILU KINDE,1* ANDREA MIKOLON,2 ALFONSO RODRIGUEZ-LAINZ,3 CATHY ADAMS,4 RICHARD L. WALKER,5 SHANNON CERNEK-HOSKINS,3 SCARLETT TREVISO,2 MICHELE GINSBERG,6 ROBERT RAST,7 BETH HARRIS,8 JANET B. PAYEUR,8 STEVE WATERMAN,9 AND ALEX ARDANS5 1California Animal Health and Food Safety Laboratory System (CAHFS), San Bernardino Branch, 105 West Central Avenue, San Bernardino, California 92408, and School of Veterinary Medicine, University of California, Davis, California 95616; 2Animal Health & Food Safety Services Downloaded from http://meridian.allenpress.com/jfp/article-pdf/70/1/47/1680020/0362-028x-70_1_47.pdf by guest on 28 September 2021 Division, California Department of Food and Agriculture, 1220 North Street, Sacramento, California 95814; 3California Office of Binational Border Health, California Department of Health Services, 3851 Rosecrans Street, San Diego, California 92138; 4San Diego County Public Health Laboratory, 3851 Rosecrans Street, San Diego, California 92110; 5CAHFS-Davis, Health Sciences Drive, School of Veterinary Medicine, University of California, Davis, California 95616; 6Community Epidemiology Division, County of San Diego Health and Human Services, 1700 Pacific Highway, San Diego, California 92186; 7U.S. Food and Drug Administration, 2320 Paseo De -
Prevalence of Listeria Monocytogenes, Yersinia Enterocolitica, Staphylococcus Aureus, and Salmonella Enterica Typhimurium In
Veterinary World, EISSN: 2231-0916 RESEARCH ARTICLE Available at www.veterinaryworld.org/Vol.10/August-2017/16.pdf Open Access Prevalence of Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus, and Salmonella enterica Typhimurium in meat and meat products using multiplex polymerase chain reaction C. Latha, C. J. Anu, V. J. Ajaykumar and B. Sunil Department of Veterinary Public Health, College of Veterinary and Animal Sciences, Mannuthy, Thrissur - 680 651, Kerala, India. Corresponding author: C. Latha, e-mail: [email protected] Co-authors: CJA: [email protected], VJA: [email protected], BS: [email protected] Received: 28-03-2017, Accepted: 11-07-2017, Published online: 16-08-2017 doi: 10.14202/vetworld.2017.927-931 How to cite this article: Latha C, Anu CJ, Ajaykumar VJ, Sunil B (2017) Prevalence of Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus, and Salmonella enterica Typhimurium in meat and meat products using multiplex polymerase chain reaction, Veterinary World, 10(8): 927-931. Abstract Aim: The objective of the study was to investigate the occurrence of Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus, and Salmonella enterica Typhimurium in meat and meat products using the multiplex polymerase chain reaction (PCR) method. Materials and Methods: The assay combined an enrichment step in tryptic soy broth with yeast extract formulated for the simultaneous growth of target pathogens, DNA isolation and multiplex PCR. A total of 1134 samples including beef (n=349), chicken (n=325), pork (n=310), chevon (n=50), and meat products (n=100) were collected from different parts of Kerala, India. All the samples were subjected to multiplex PCR analysis and culture-based detection for the four pathogens in parallel. -
Listeria Monocytogenes Meningitis Complicating Rotavirus Gastroenteritis in an Immunocompetent Child
CASE REPORT Listeria monocytogenes Meningitis Complicating Rotavirus Gastroenteritis in an Immunocompetent Child Takuma Ohnishi,1,2 Akiko Kawano,2 Mayumi Araki,2 Yuko Hamahata,2 Machiko Usui,2 Motoko Shimoyamada,2 Takuya Tamame, 2 Masayuki Akashi2 and Seiji Sato2 1 Department of Pediatrics, Keio University School of Medicine, Tokyo, Japan 2 Department of Pediatrics, Saitama City Hospital, Saitama, Japan (Received for publication on July 2, 2016) (Revised for publication on October 9, 2016) (Accepted for publication on November 28, 2016) (Published online on April 7, 2017) Listeria monocytogenes only occasionally causes bacterial meningitis in immunocompetent children. We report a case of L. monocytogenes meningitis associated with rotavirus gastroenteritis. The patient was a previously healthy 20-month-old girl who was admitted because of sustained fever and lethargy after suffering from gastroenteritis for 6 days. The patient’s peripheral white blood cell count was 18,600/µL and the C-reactive protein level was 2.44 mg/dL. A stool sample tested positive for rotavirus antigen. A cerebrospinal fluid (CSF) sample showed pleocytosis. Cultures of the CSF and stool samples revealed the presence of L. monocytogenes. The patient was successfully treated with ampicillin and gentamicin. We speculate that translocation of enteric flora across the intestinal epithelium that had been dam- aged by rotavirus gastroenteritis might have caused bacteremia that disseminated into the CSF. Both listeriosis and secondary systemic infection after rotavirus gastroenteritis are rare but not unknown. Initiation of appropriate treatment as soon as possible is important for all types of bacterial meningitis. This rare but serious complication should be taken into consideration even if the patient does not have any medical history of immune-related problems. -
Use of the Diagnostic Bacteriology Laboratory: a Practical Review for the Clinician
148 Postgrad Med J 2001;77:148–156 REVIEWS Postgrad Med J: first published as 10.1136/pmj.77.905.148 on 1 March 2001. Downloaded from Use of the diagnostic bacteriology laboratory: a practical review for the clinician W J Steinbach, A K Shetty Lucile Salter Packard Children’s Hospital at EVective utilisation and understanding of the Stanford, Stanford Box 1: Gram stain technique University School of clinical bacteriology laboratory can greatly aid Medicine, 725 Welch in the diagnosis of infectious diseases. Al- (1) Air dry specimen and fix with Road, Palo Alto, though described more than a century ago, the methanol or heat. California, USA 94304, Gram stain remains the most frequently used (2) Add crystal violet stain. USA rapid diagnostic test, and in conjunction with W J Steinbach various biochemical tests is the cornerstone of (3) Rinse with water to wash unbound A K Shetty the clinical laboratory. First described by Dan- dye, add mordant (for example, iodine: 12 potassium iodide). Correspondence to: ish pathologist Christian Gram in 1884 and Dr Steinbach later slightly modified, the Gram stain easily (4) After waiting 30–60 seconds, rinse with [email protected] divides bacteria into two groups, Gram positive water. Submitted 27 March 2000 and Gram negative, on the basis of their cell (5) Add decolorising solvent (ethanol or Accepted 5 June 2000 wall and cell membrane permeability to acetone) to remove unbound dye. Growth on artificial medium Obligate intracellular (6) Counterstain with safranin. Chlamydia Legionella Gram positive bacteria stain blue Coxiella Ehrlichia Rickettsia (retained crystal violet). -
High Oxygen As an Additional Factor in Food Preservation Promotor: Prof
High Oxygen as an additional factor in Food Preservation Promotor: Prof. Dr. ir. F.M. Rombouts Hoogleraar in de Levensmiddelenhygiëne en microbiologie, Wageningen Universiteit Copromotors: Dr. L.G.M. Gorris SEAC, Unilever, Colworth House, Verenigd Koninkrijk Dr. E.J. Smid Groupleader Natural Ingredients, NIZO Food Research, Ede Samenstelling promotiecommissie: Prof. Dr. ir. J. Debevere (Universiteit Gent, België) Prof. Dr. G.J.E. Nychas (Agricultural University of Athens, Griekenland) Prof. Dr. J.T.M. Wouters (Wageningen Universiteit) Dr. J. Hugenholtz (NIZO Food Research, Ede) Athina Amanatidou High Oxygen as an additional factor in Food Preservation Proefschrift ter verkrijging van de graad van doctor op gezag van de rector magnificus, van Wageningen Universiteit, Prof. dr. ir. L. Speelman, in het openbaar te verdedigen op dinsdag 23 oktober des namiddags te half twee in de Aula Amanatidou A.-High Oxygen as an additional factor in Food Preservation-2001 Thesis Wageningen University-With summary in Dutch- pp. 114 ISBN: 90-5808-474-4 To my parents, my brother and to Erik Abstract In this thesis, the efficacy of high oxygen as an additional hurdle for food preservation is studied. At high oxygen conditions and at low temperature, significant impairment of growth and viability of bacterial cells is found to occur as the result of free radical attack. The imposed oxidative stress leads - to an increase of intracellularly generated reactive oxygen species (mainly O2 , H2O2 and HO·), which disturbs the cellular homeostasis due to catabolic imbalance and results in growth inhibition. The so- called “free radical burst” probably is responsible for the induction of a host defence mechanism against the destructive impact of high oxygen. -
Introduction to Food and Food Processing
2010 INTRODUCTION TO ANDFOOD FOOD PROCESSING – I TRAINING MANUAL FOR FOOD SAFETY REGULATORS Vol THE TRAINING MANUAL FOR FOOD SAFETY REGULATORS WHO ARE INVOLVED IN IMPLEMENTING FOOD SAFETY AND STANDARDS ACT 2006 ACROSS THE COUNTRY FOODS SAFETY & STANDARDS AUTHORITY OF INDIA (MINISTRY OF HEALTH & FAMILY WELFARE) FDA BHAVAN, KOTLA ROAD, NEW DELHI – 110 002 Website: www.fssai.gov.in INDEX TRAINING MANUAL FOR FOOD SAFETY OFFICERS Sr Subject Topics Page No No 1 INTRODUCTION TO INTRODUCTION TO FOOD FOOD – ITS Carbohydrates, Protein, fat, Fibre, Vitamins, Minerals, ME etc. NUTRITIONAL, Effect of food processing on food nutrition. Basics of Food safety TECHNOLOGICAL Food Contaminants (Microbial, Chemical, Physical) AND SAFETY ASPECTS Food Adulteration (Common adulterants, simple tests for detection of adulteration) Food Additives (Classification, functional role, safety issues) Food Packaging & labelling (Packaging types, understanding labelling rules & 2 to 100 Regulations, Nutritional labelling, labelling requirements for pre-packaged food as per CODEX) INTRODUCTION OF FOOD PROCESSING AND TECHNOLOGY F&VP, Milk, Meat, Oil, grain milling, tea-Coffee, Spices & condiments processing. Food processing techniques (Minimal processing Technologies, Photochemical processes, Pulsed electric field, Hurdle Technology) Food Preservation Techniques (Pickling, drying, smoking, curing, caning, bottling, Jellying, modified atmosphere, pasteurization etc.) 2 FOOD SAFETY – A Codex Alimentarius Commission (CODEX) GLOBAL Introduction Standards, codes -
Listeriosis (Listeria Monocytogenes)
LISTERIOSIS Responsibilities: Hospital: Report invasive disease by phone or mail, send isolate to State Hygienic Lab (SHL) - (319) 335-4500 Lab: Report invasive disease by IDSS, phone or mail, send isolate to SHL - (319) 335-4500 Physician: Report by IDSS, facsimile, mail, or phone Local Public Health Agency (LPHA): Follow up required Hospital Infection Preventionist: Follow up required Iowa Department of Public Health Disease Reporting Hotline: (800) 362-2736 Secure Fax: (515) 281-5698 1) THE DISEASE AND ITS EPIDEMIOLOGY A. Agent Listeriosis is caused by the bacterium Listeria monocytogenes. B. Clinical Description Listeriosis is typically manifested as meningoencephalitis or bacteremia in newborns and adults. It may cause fever and spontaneous abortion in pregnant women. Symptoms of meningoencephalitis include fever, headache, stiff neck, nausea and vomiting. The onset may be sudden or, in the elderly and in those who are immunocompromised, it may be more gradual. Delirium and coma may occur. Newborns, the elderly, immunocompromised persons, and pregnant women are most at risk for severe symptoms. Infections in healthy persons may be asymptomatic or only amount to a mild flu- like illness. Papular lesions on hands and arms may occur from direct contact with infectious material. The case-fatality rate in infected newborn infants is about 30% and approaches 50% when onset occurs in the first 4 days of life. C. Reservoirs Principal reservoir for L. monocytogenes is in soil, forage, water, mud and silage. Other reservoirs include mammals, fowl and people. Soft cheeses may support the growth of Listeria during ripening and have caused outbreaks. Unlike most other foodborne pathogens, Listeria can multiply at refrigerator temperatures.