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...
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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.
Jeni and her production workers are testing every batch of product that is created. Jeni tests the batches of product every single day. “Lowe wrote that the company had initiated routine testing of “every batch” since the first Listeria contamination was discovered last April. “It is with complete confidence that we can say all of the ice cream that has been served in our shops since reopening on May 22 has been safe and is 100% Listeria-free,”” Jeni’s manager John Lowe told the public about their company for an article on time.com. (time.com, 2015) Jeni also has professional inspectors come in to check her products as well to see if they get a different result. Only two out of 75 testing swabs came back positive for listeria before they decided to close and sterilize everything. “After two out of 75 swabs taken in January and February came back positive, according to a letter the FDA sent to Jeni 's CEO John Lowe earlier this month.” (Columbus Dispatch, 2016) The two swabs came from the production plants floor, which means that none of the product should have touched it. Listeria is known for growing and spreading rapidly, so Jeni is doing all she can to not let her products get contaminated with listeria. ““It can come through milk and other dairy products. Other organisms cannot survive at such low temperatures, but listeria can survive and sometimes even grow,” Bhunia told Fusion. “The only thing is to make sure the milk has been properly pasteurized.” Pasteurization, for those of you who don’t know, is basically when milk is passed through a high heat treatment (about 161°F or 280°F for “ultra-pasteurized”) for a short period of time (between 15 seconds and .5 seconds) to kill off bacteria. But even if the milk product is pasteurized, Bhunia said, listeria can develop in food processing plants, and there are countless potential sources of the bacteria: the floor, the air
Infection with C. perfringens as a food-borne illness is acquired from consumption of food or water that has come in contact with the bacterium. Some possibilities include unwashed fruits and vegetables, undercooked me...
Microbiology with Diseases by Body System (Hardcover) & MasteringMicrobiology, 3rd edition, Bauman, R. W., Benjamin- Cummings Publishing Company, 2012, San Francisco, CA. ISBN 9780321716378. OR
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.
Washington, J.A. (1996) 'Chapter 10 :Principles of Diagnosis', in Samuel Baron (ed.) Medical Microbiology 4th Edn. Galveston, Texas: University of Texas Medical Branch.
The safety of meat and poultry is a topic that has been debated for a number of years. Contamination is especially a concern when raising cattle and turkey for food. A recent article from DiGregorio (2013) highlights a debate over the safety of ground turkey sold in U.S. supermarkets. According to the Consumer’s Union in the article, a large percentage of ground turkey was found to be contaminated with fecal-associated bacteria, such as Escherichia coli, Enterococcus, along with other types of pathogens, such as Salmonella and methicillin-resistant Staphylococcus aureus (MRSA) (DiGregorio 2013).
16) It is possible for foodborne illness to erupt in developed country due to improper handling and importation of food. There has been recent E.coli outbreak in developed countries like U.S (2006) and Germany (2011). However, the public health community is well prepared to respond to such
The genus Listeria contains six species, two of which are considered pathogenic: Listeria monocytogenes and Listeria ivanovii. L. monocytogenes is the only species that is associated with listeriosis in humans (1). L. monocytogenes is a Gram-positive rod, facultative anaerobe; at room temperature, it exhibits tumbling motility due to peritrichous flagella (1). It has an optimal growth temperature of 32-35oC, but L. monocytogenes can grow between 0-45oC, pH 4.4-9.4, and a water activity as low as 0.90 (1).
Microbiological quality control criteria for food globally still rely on standard counts of coliform bacteria that were developed as indicators for fecal contamination. There is now ample documentation that these criteria are insufficient to protect against viral food-borne infections. For example high loads of infectious human pathogenic viruses have been detected in foods at retail that passed all microbiological control criteria, and this has led to discussions about the validity of proof for a recall. It is, therefore, important to understand the fundamental properties of food-borne.
Listeria, also referred to by the name Listeriosis, is an infection that is caused by eating contaminated food containing the bacterium Listeria Monocytogenes. This particular disease can affect not only animals, but also older adults, pregnant women, newborns, and adults with weakened immune systems. When looking at these bacteria under a microscope, they appear to be small and rod-like and can sometimes be seen arranged in short chains (See Fig. 1). Because there are different species of Listeria, it may take further characterization in order to distinguish between each one. Listeria can be found in several different locations and factors. Soil is a big one, if the soil
Did you know… that the largest outbreak of Listeria in the history of the United States occurred in 2011? It had 147 illnesses, 33 deaths, and 1 miscarriage. It occurred within 28 states. But what was the source? Cantaloupes from a small farm were the source of the outbreak. The farm was located in Jensen, Colorado. The outbreak is now over, but listeria still remains a cause of serious illnesses in the United States.
(2012) reported the annual loss of $14 billion in cost of illness and 61,000 QALYs in United States whereas Scallan et al. (2015) estimate the loss of 112, 000 DALYs annually in United States. From the viewpoint of Hoffmann et al. (2012) nontyphoidal Salmonella enterica is the leading cause of food borne pathogens followed by Campylobacter, Listeria monocyotgenes, Toxoplasma gondii and norovirus. However, Scallan et al. (2015) report the little bit contrasting result showing nontyphoidal Salmonella enterica as the major cause followed by Toxoplasma, Camplyobacter, norovirus, Listeria monocytogenes, Clostridium perfringens and Escherichia coli O157. Hoffmann et al. (2012) and Scallan et al. (2015), define health states for each pathogen including acute illness and sequelae. They articulate the data from previous public health surveillance and published articles to estimate the average annual incidence of each health states in US. In addition, they create disease outcome tress for each pathogen. They characterize the pathogens health states by taking account of the symptoms, severities, durations, outcomes and likelihoods of each food borne diseases. Then, they estimate the cost of illness entailing medical costs, productivity loss, and valuation of premature mortality for each pathogen. They estimate QALY loss for each health state associated with a given pathogen using EuroQol 5D scale. They recommend to address important data gaps and to develop and validate US- specific disability weights for foodborne diseases to improve the future estimates of the DALYs burden of foodborne diseases in United
The most commonly recognized food borne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli 0157:H7, and by a group of viruses called Calicivirus, also know as the Norwalk viruses. “Thousands of types of bacteria are naturally present in our environment, but not all bacteria cause disease in humans.” (Schmutz 1)
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).