Authors
Pankaj Khare
Abstract
Listeria monocytogenes is a foodborne pathogen which is cosmopolitan. It can be found in raw plants, food, soil, and water. L. monocytogenes with Listeriosis infection can be mild but to cross the epithelial barrier of the intestinal tract, the fetoplacental barrier and the blood-brain barrier depends upon the capability of the pathogen which can result into several other illnesses especially on pregnant women and the person with the low immune system. It can also have the ability to form biofilms. In food processing, it is resistant to many of stress imposed such as salt. As a public health threat, in terms of cost of analysis L. monocytogenes is one of the major economic burdens on industry. Good hygienic practices, Sanitation, and HACCP should be implemented to prevent the growth of this bacterium in food industries. Appropriate methodologies are also required for the isolation and detection. In this paper, we will discuss the characteristics, symptoms, transmission, diagnosis, growth, and control of Listeria monocytogenes. Keywords: Food, Symptoms, Listeria monocytogenes, Temperature.
Introduction
The organism belongs to order Bacillales, Family Listeriaceae, and Genus Listeria is Listeria monocytogenes. It is a ubiquitous bacterial foodborne pathogen which is a significant cause of foodborne illness. Listeria is mostly recognized for its ability to grow at low temperature (−0.4◦C) and cause listeriosis. In general population, the incidence of listeriosis is low, in spite of the wide circulation of the microorganism in the environment and in the isolation of foods. The incidence of systemic listeriosis is much higher in the populations like newborn infants, pregnant women, the elderly and individuals with compromised immune systems. In adding to possess cold tolerance, L. monocytogenes is also capable of living many more food-related stresses including high osmolality and low pH. In most of the cases, the illness is expressed as a mild, fevered illness, it can also lead to systemic (invasive) listeriosis with more severe symptoms and high hospitalization.
The organism belongs to order Bacillales, Family Listeriaceae, and Genus Listeria is Listeria monocytogenes. This bacteria cause foodborne diseases. Listeria grow at low temperature (−0.4◦C) and cause listeriosis. Listerosis is common in newborn infants, pregnant women, the elderly and individuals with compromised immune systems. In adding to possess cold tolerance, L. monocytogenes is also capable of living many more food-related stresses including high osmolality and low pH.
In 1990s improved control measures were applied which shows a great reduction in the growth and spread of L. monocytogenes in many food categories, mainly in meat products..
In raw foods of both plant and animal origin, L. monocytogenes is and sometimes it can also be found in cooked foods due to post-processing contamination. Therefore from foods such as raw and unpasteurized dairy products, vegetables, fermented meats and etc. has been isolated.
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