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 Biochemical tests in this review. Over the last number of years there has been a wide variety of research and experiments carried out on this food borne opportunistic Pathogen. The title of this Literature review has been researched by scientists for example George Filiousis carried out an investigation of Listeria Monocytogenus in food samples and examined their antibiotic resistance from an open food market in Greece , Chikindas and Ghandi have also wrote scientific literature based solely on this pathogen. I have chosen this pathogen and it’s relating species to research as I have gained an interest in understanding the pathogen and the mechanisms on how it can be isolated from food samples and the impact of this pathogen on Human health , I will focus in detail on all types of Listeria species such as Grayi. Seeligeri, welshmeri, Monocytogenus, Ivanovii, Innocua and Marthaii).
Characterisation of Listeria Species:
Listeria Species belong to the Listeriaceae group and are Gram positive, non- sporing, facultative anaerobic rod shaped bacteria that can cause a disease known as Listeriosis which is generally classed as a rare but exceptionally fatal in some cases. The Genus Listeria is closely owned by a small subdivision of Clo...
... middle of paper ...
... http://jb.asm.org/content/193/23/6787.full) (accessed 13th November 2013).
• (P. Cossart October 19, 2011 Infection of L.Monocytogenus in Vivo available at ( http://www.pnas.org/content/108/49/19484.figures-only) accessed November 14th2013).
• (FSAI 2011 issue 1available at http://www.fsai.ie/search-results.html?searchString=listeria) (Accessed 12th November2013).
• Perrin M, M. Bemer, C.Delamare.2003.Fatal case of Listeria innocua bacteremia.j.Clin.Microbiol.41(11):5308-5309
• Lawley. R, 2013 Food safety Watch the Science of safe food “Listeria” web available at http://www.foodsafetywatch.org/factsheets/listeria/ (accessed 16th Nov )
• Graves LM, Helsel LO, Steigerwalt AG.2009. Listeria Marthaii Sp.nov.isolated from natural environment Finger Lakes national forest. Int J Syst evol Microbial 60(Pt. 6):1280-8. Doi: 10.1099/ijs.0.014118-0.( Accessed 20th November)
The purpose of this study is to identify an unknown bacterium from a mixed culture, by conducting different biochemical tests. Bacteria are an integral part of our ecosystem. They can be found anywhere and identifying them becomes crucial to understanding their characteristics and their effects on other living things, especially humans. Biochemical testing helps us identify the microorganism present with great accuracy. The tests used in this experiment are rudimentary but are fundamental starting points for tests used in medical labs and helps students attain a better understanding of how tests are conducted in a real lab setting. The first step in this process is to use gram-staining technique to narrow down the unknown bacteria into one of the two big domains; gram-negative and gram-positive. Once the gram type is identified, biochemical tests are conducted to narrow down the specific bacterial species. These biochemical tests are process of elimination that relies on the bacteria’s ability to breakdown certain kinds of food sources, their respiratory abilities and other biochemical conditions found in nature.
—- . ”Tyson Foods: Living Food Safety." Tyson. Tyson, 28 Feb 2014. Web. 7 Apr 2014.
Trabelsi, H., Dendana, F., Sellami, A., Sellami, H., Cheikhrouhou, F., Neji, S., … Ayadi, A. (2012). Pathogenic
Nestle, Marion. Safe Food: Bacteria, Biotechnology, and Bioterrorism. Berkeley, CA: University of California Press, 2003.
Bacteria play a large role in our health, the environment, and most aspects of life. They can be used in beneficial ways, such as decomposing wastes, enhancing fertilizer for crops, and breaking down of substances that our bodies cannot. However, many bacteria can also be very harmful by causing disease. Understanding how to identify bacteria has numerous applications and is incredibly important for anyone planning to enter the medical field or begin a career in research. Having the background knowledge of identifying an unknown bacteria may one day aid healthcare professionals diagnose their patient with a particular bacterial infection or help researchers determine various clinical, agricultural, and numerous other uses for bacteria.
Many say that history repeats itself, and throughout history, the spread of food-borne diseases has been constantly threatening humans. Salmonella, a disease which attacks numerous people a year, has returned, infected, and put people under panic of what they are eating. According to Foodborne Diseases, it is stated that “Salmonella comprises a large and diverse group of Gram-negative rods. Salmonellae are ubiquitous and have been recovered from some insects and nearly all vertebrate species, especially humans, livestock, and companion animals” (Gray and Fedorka-Cray 55). Because of the flexibility and the ability to reproduce rapidly, this infamous disease still remains as one of the most common threats in our society as well as an unconquerable problem that humans face these days.
"Bloodborne Pathogens : MedlinePlus Medical Encyclopedia." U.S National Library of Medicine. U.S. National Library of Medicine, n.d. Web. 09 Feb. 2014.
Founded in 1886 by introducing medicinal plasters and antiseptic surgical dressings, Johnson & Johnson has grown to be one of the leading health care products company in the world. In its extensive history of over 125 years Johnson & Johnson’s product mix vary from pharmaceutical, personal care products, medical devices and diagnostics with the largest being pharmaceuticals.
For bacteria to be utilised to its full potential and to meet the demands of quantity need for the production of foods and medicines it is key that experts are able to firstly distinguish what type bacteria is need for a certain production and secondly, and very importantly, how to reproduce that bacteria to create enough of it needed for mass production of a certain product.
There were three bacteria that were studied during this experiment. Staphylococcus is a type of bacteria that is often found on the body of human beings and animals. It is found on the skin and hair as well as in the noses and throats. Staphylococcus can cause food poisoning when it is exposed to food and contaminated because the food is not properly refrigerated. (Food Safety) These bacteria are Gram-positive with a spherical shape that often group into clusters, much like grapes. (Bacteriology) The only way to kill these bacteria is by cooking and pasteurization. Bacillus cereus is a type of bacteria that produces toxins that can cause two types of illnesses. One type causes diarrhea and the other causes nausea and vomiting. These bacteria are found in foods and multiple rapidly at room temperature. (Food Safety) Bacillus cereus is also Gram-positive and is rod-shaped and very large. It can spread easily to many types of foods such as plants, eggs, meats, and dairy products. (MicrobeWiki) Escherichia coli is bacteria found in the gastrointestinal tract and are able to produce a toxin that can produce serious infections. This bacterium can be acquired by consuming contaminated food or water. (European Centre) E. coli is often used to help your body break down and digest certain foods. It becomes dangerous when the bacteria go from the intestines into the blood. (Kids Health) Escherichia coli, unlike any other bacteria that was studied, is Gram-negative. It is also rod shaped and is about average size. (Mansfield)
A SWOT analysis of the food control system in Bahrain revealed that certain strengths and weaknesses are inherent in the system. In addition to the weaknesses and the strengths, there are threats that would negatively affect the system if not prevented or brought under control. Nevertheless, the there are opportunities available for responding to the threats, making the Bahrain food control systems more efficient and effective. It is therefore important that some or all of these strengths, opportunities, threats, and weaknesses are reviewed. Conspicuous among the weaknesses is the fact that limited resources are available for the agencies and the personnel employed in the Bahrain food control system. Related to lack of resources is the lack of skills and competencies in applying modern techniques, more so in microbiological and chemical analysis. The second weakness of the Bahrain food control system is that most of the laws and regulations on food safety and control are not based on risk- or science-based analysis. In other words, the laws could be outdated and irrelevant in comparison with the latest mechanisms by which pathogens and other contaminants affect foodstuffs (Nestle, 2007). Furthermore, Bahrain lacks the technical expertise or competent enough personnel who could assess the effectiveness and the applicability of their food control laws.
Schueler, Thomas R. "Microbes and Urban Watersheds: Concentrations, Sources, & Pathways." Reprinted in The Practice of Watershed Protection. 2000. Center for Watershed Protection. Ellicott City, MD.
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from