Listeria

Introduction: The purpose of this Literature review is to gain a broader insight into the food borne pathogen known as Listeria and its traits .In This review I will discuss in detail the different types of Listeria Species which can be isolated from various types of food samples and determining their overall antibiotic resistance, the illness associated with each and the incidences and outbreaks worldwide. I will then compare my overall findings, due to the word count I will not be discussing the

Description Listeria monocytogenes is a gram-positive motile facultative anaerobe that inhabits a variety of environments. Using selective media it can be readily isolated from soil, water, vegetation and processed products, including ready-to-eat products designated for human consumption (Graves et al., 1992). The bacterium was named monocytogenes because one distinguish characteristic of infection in rabbits, which was the production of monocytosis in blood (Shuin et al., 1982). L. monocytogenes

FOOD QUALITY AND SAFETY ASSURANCE Listeria is an infection caused by the bacterium Listeria monocytogenes. An estimated 1600 people are diagnosed with listeriosis each year around the world, and about 1/5th of these patients die.(“Listeria (Listeriosis) | Listeria | CDC,” n.d.)⁠ The symptoms of Listeria include fever and diarrhea similar to other food contaminating germs, but the common nature of those means it is rarely diagnosed. Invasive Listeria, or when the bacteria has spread beyond the stomach

Listeria monocytogenes Introduction Listeria monocytogenes, a motile, gram-positive rod, is an opportunistic food-borne pathogen capable of causing listeriosis in humans. Listeriosis includes manifestations of septicemia, meningitis, pneumonia, and encephalitis. L. monocytogenes is also implicated in miscarriages, stillbirth, and premature birth for pregnant women. L. monocytogenes is a tough bacterium resistant to freezing, drying, and heat; most strains have been shown to be pathogenic. It

A Dairy Problem: Listeria monocytogenes I. History One of the earliest detections of Listeria was in 1924 by E.G.D. Murray from rabbits. He isolated Gram-positive rods from a rabbit’s blood in the laboratory. He was unable to classify it with other bacterial genus, thus he decided to call this new species Bacterium monocytogenes. However, only after 1940 that this bacterium was given the genus name Listeria by J.H.H. Pirie. He was able to classify it due to its catalase-positive, Gram-positive rod

Listeria monocytogenes can cause a food borne illness called Listeriosis. (Murano 2003) This bacterium can be found in soil and water. (Murano 2003) Unlike many other germs, it can grow in cold temperatures such as the refrigerator. Listeria monocytogenes can be killed by pasteurization and cooking. (Murano 2003) Some foods that are typically contaminate by Listeria monocytogenes are a variety of raw foods, processed foods and foods made from unpasteurized milk. Vegetables can become contaminated

The aims of this experiment were to investigate the inhibitory power of nisin on Listeria innocua and determine the minimum inhibitory concentration (MIC) of nisin on this bacterium. This was evaluated by inoculating a sterilized slice of mozzarella cheese with a known concentration of L. innocua and nisin. Then after incubation at 7°C for 5 days, the log10 reduction value was calculated. Nisin’s effect on L. innocua’s growth was also evaluated via microdilution, with the goal of determining the

Listeriosis is a serious invasive disease that predominantly affects pregnant women, newborns and immunocompromised adults. The causative organism, Listeria monocytogenes, is primarily transmitted to humans through contaminated foods. Outbreaks of listeriosis have been reported throughout the globe, most notably in North America, Europe and Japan. The public health importance of listeriosis is not adequately recognized, especially since listeriosis is a relatively rare disease compared with other

Listeria monocytogenes is a dangerous bacterium capable of contaminating food products if not successfully controlled. The foodborne illness listeriosis is often the result of consuming foods tainted with this pathogen. As a result, Canada has developed a Policy on Listeria monocytogenes in Ready-to-Eat foods to help protect Canadians from this bacterium and its detrimental effects. This paper will thoroughly examine the origin of this federal policy, the influences on its creation and its amendments

outbreak that occurred in cantaloupes, this was characterized by the CDC and FDA as one of the largest outbreak of listeria in decades and the first listeria outbreak that was attributable to cantaloupe. According to a timeline posted by the CDC, they were notified by the Colorado department of Public Health and Environment on September 2, 2011 of seven people who had contracted listeria. The full investigation lasted until October 19, 2011, which marked the day that the FDA elaborated on its knowledge