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listeria monocytogenes - Articles and news items

FSA publishes new guidance to help reduce listeriosis

Industry news  •  30 June 2016  •  Victoria White, Digital Content Producer

The FSA has published new guidance, aimed at healthcare and social care organisations, to help reduce the risk of vulnerable groups contracting listeriosis…

MALDI-TOF – Developments in epidemiology and laboratory testing for listeria monocytogenes

Issue 6 2015  •  9 December 2015  •  Matteo Capocefalo, Laboratory Manager, ALcontrol Laboratories, UK / K. Clive Thompson, Chief Scientist, ALcontrol Laboratories, UK / J. Andrew Hudson, Head Microbiologist, Fera Science Limited, UK

Listeriosis remains a prominent foodborne disease, not because of the number of cases but because of the high case fatality rate. In recent years the foods involved in outbreaks of listeriosis seem to have diversified and the demographics of cases show a distinct trend. Testing for the organism in food as part of due diligence, or in the food production environment, remains important, and technological innovations continue to reduce testing times significantly…

Researchers assess online raw milk cheese products

Industry news  •  24 November 2015  •  Victoria White

A group of researchers from the Institute of Milk Hygiene at the Vetmeduni Vienna have analysed raw milk cheese ordered online to find out if the products adhere to hygienic rules…

Listeria monocytogenes in ready-to-eat-foods

Issue 5 2015  •  28 October 2015  •  James Marsden, Ph.D., Distinguished Professor Food Safety and Security, Kansas State University

My original intent was to write an article about how to respond to a regulatory and/or public health crisis involving contamination with Listeria monocytogenes. I will get to that, but first I want to make it clear that the efforts made to avoid Listeria contamination are of the highest importance and may very well prevent regulatory and public health crises. I’ve never been involved in a Listeria recall that couldn’t have been prevented…

Morrisons recalls ham due to Listeria risk

Industry news  •  7 September 2015  •  Victoria White

The recall applies to 200g packs of Saver Cooked Ham with a ‘Use By’ date of 11 September 2015. The Company has said that no other products or date codes are affected…

Listeria and produce: a troublesome liaison

Issue 5 2014  •  27 October 2014  •  Reha O. Azizoglu, Lisa Gorski and Sophia Kathariou, North Carolina State University

Human illness due to Listeria monocytogenes (listeriosis) has been mostly frequently attributed to highly processed, cold-stored, ready-to-eat foods such as deli meats, seafood, soft cheeses and other dairy products. However, the first outbreak of listeriosis to confirm foodborne transmission of L. monocytogenes (Maritime Provinces outbreak, 1977-1981) involved produce (coleslaw). In recent years increasing numbers of listeriosis outbreaks have involved fresh produce, and contaminated produce continues to contribute to numerous recalls. Such trends highlight the significance of prevention and control measures for Listeria on fresh produce…

Food Safety supplement 2014

Issue 1 2014, Supplements  •  6 March 2014  •  François Bourdichon, Lilia M. Santiago-Connolly, Raghu Ramaswamy

Barry Callebaut’s François Bourdichon looks at Listeria monocytogenes and what we’ve learned from the last 30 years, while Lilia M. Santiago-Connolly and Raghu Ramaswamy from Heinz look at the need for risk assessment and validation in frozen food manufacturing…

Persistence of listeria monocytogenes in equipment and premises

Issue 6 2011  •  4 January 2012  •  Brigitte Carpentier, Senior Scientist, ANSES and Olivier Cerf, Professor Emeritus, Alfort Veterinary School

Severe listeriosis (which can cause meningitis, septicemia, or still birth) is an infrequent foodborne illness. Yet, because of its high lethality (between 15 and 30 per cent) its causal agent, Listeria monocytogenes, is perceived as a major threat. Outbreaks of listeriosis were not overly common over the last 30 years, but they caused fear for the general population. In spite of strict regulations and the numerous precautions taken by the food business operators in Europe, and after a sharp decrease of incidence from 1987 to 2002, the number of cases per year again began to increase over the last five years. Therefore, two questions need to be asked: how can L. monocytogenes persist in food industry equipment and premises and cause the contamination of food, and what measures could be taken to combat its persistence?

L. monocytogenes is able to grow within a large temperature range (between slightly below 0°C and 45°C), over a large pH range (4.6 to 9.5) and at relatively low water activity (0.90). It can therefore grow in almost any food premises and equipment. The installation of L. monocytogenes is likely the easiest in refrigerated locations where the majority of other bacterial species cannot multiply. By using DNA fingerprinting methods, it has been extensively demonstrated that strains of L. monocytogenes may be repeatedly found for months or years in a same food processing plant. Places where L. monocytogenes are frequently found are floors, drains and more generally, locations where they find water and nutriments, even in minute amounts. What is worrying is that persistence is observed even where the cleaning and the disinfection are done right. Therefore, several researchers have hypo – thesised that persistent and sporadic strains possess different phenotypes.

FDA publishes report on cantaloupe listeria monocytogenes contamination

Industry news, News  •  23 October 2011  •  U.S. Food & Drug Administration (FDA)

Report includes factors potentially contributing to the contamination of fresh, whole cantaloupe…

 

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