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Consumer Views on Health Issues Arising from Food Products
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
Harita R. Desai, Murlidhar Meghwal
Microbial contamination in food can be assessed based on Hazard Analysis and Critical Control Points (HACCP) system, which is based on several risk factors, management, and control of contamination by micro-organisms [90]. Utilization of effective microbial indicators can help to identify the contaminant microbes. An overall reduction in shelf-life of products is due to indiscriminate use of such indicators. Such common microbial indicators include aerobic mesophilic bacteria, total coliforms, Enterobacteriaceae, Staphylococcus aureus, E. coli, etc. Listeria monocytogenes is widely recommended and has been included as safety criteria for the processed marketed foodstuffs by the current EU regulations, No. 1441/2007 [25].
Habitual Abortion
Published in E. Nigel Harris, Thomas Exner, Graham R. V. Hughes, Ronald A. Asherson, Phospholipid-Binding Antibodies, 2020
Dwight D. Pridham, Christine L. Cook
Listeria monocytogenes is a recognized human pathogen. Infections in pregnant women, infants and elderly people are recognized, but the role of this microorganism in HAB has not been confirmed. An Israeli study, reported in 1960, documented the presence of L-monocytogenes among 34 women with previous abortions.149 Positive cultures were found on 2 or 3 separate occasions in 25 of these patients. Three were currently pregnant, untreated, and aborted again. Eight were treated while pregnant and had term deliveries of healthy infants. Treatment consisted of penicillin and sulfa-methoxypyridazine. Fourteen were not currently pregnant. The authors concluded that listeriosis is a common and important cause of abortion.
Infections
Published in Anne Lee, Sally Inch, David Finnigan, Therapeutics in Pregnancy and Lactation, 2019
Listeria monocytogenes, a Gram-positive bacillus, is an uncommon but serious cause of infection in pregnancy. In 1996, listeriosis was reported in 16 pregnancies in England and Wales.54 Possible sources of infection are pâtés, unpasteurised milk, raw vegetables and soft cheeses (Brie, Camembert, blue-vein types). Several outbreaks in the past have been associated with contaminated prepared foods, although infections are usually sporadic.1,55
Differential effects of magnesium, calcium, and sodium on Listeria monocytogenes biofilm formation
Published in Biofouling, 2022
Saili Chalke, Sinisa Vidovic, Graham C. Fletcher, Jon Palmer, Steve Flint
Listeria monocytogenes poses a serious threat to the food industry and public health. It causes a life-threatening illness known as listeriosis. Almost 99% of listeriosis is caused by contaminated food. The ability of L. monocytogenes to persist in food processing facilities and resist cleaning regimes makes it not only difficult to manage but also challenging economically. The persistence of L. monocytogenes may be linked to its biofilm-forming capability (Møretrø and Langsrud 2004). Biofilms can form a reservoir of cells able to enter the human food chain so understanding biofilm formation in L. monocytogenes is very important. Biofilms are comprised of various components including live and dead cells, and extracellular polymeric substances like carbohydrates, lipids, and eDNA. The composition varies according to the environmental conditions and genetic background of the L. monocytogenes strain. In this research project, one environmental factor was studied, cations, examining the effect of magnesium, calcium, and sodium on biofilm formation by L. monocytogenes. The effect of these cations on planktonic cells and the initial stages of biofilm formation was also investigated.
Absence of TNF Leads to Alternative Activation in Peritoneal Macrophages in Experimental Listeria Monocytogenes Infection
Published in Immunological Investigations, 2022
Xinying Li, Chen Chen, Lianjun Zhang, Xiaomin Cheng, Huiwu Geng, Qiang Ji, Chao Li, Huili Chen, Heinrich Körner, Xiaoying Liu
Listeria monocytogenes are Gram-positive bacteria that can cause severe infections in pregnant women, newborn and immunocompromised individuals (Radoshevich and Cossart 2018). The bacteria are rapidly phagocytosed by macrophages but have the ability to escape the phagolysosome by secreting a membranolytic protein. This toxin, listeriolysin O (LLO), is essential for bacterial virulence (Vazquez-Boland et al. 2001). After escape from the phagolysosome, L. monocytogenes replicate in the cytosol of infected macrophages. The pathogens can be eliminated once an antigen-specific CD8+ T cell response has been initiated (Harty and Bevan 1996). However, before an adaptive immunity response can be established, monocytes differentiate in the spleen into tumour necrosis factor-α (TNF) and inducible nitric oxide synthase (iNOS) producing dendritic cells (TipDCs) to control infection (Serbina et al. 2003).
Effect of paeonol against bacterial growth, biofilm formation and dispersal of Staphylococcus aureus and Listeria monocytogenes in vitro
Published in Biofouling, 2022
Qiao Zeng, Yuting Fu, Min Yang, Ting Wang, Ying Wang, Shenghua Lv, Weidong Qian
Listeria monocytogenes is a Gram-positive, facultative intracellular bacterial pathogen that is involved in severe infections in humans, and can give rise to a spectrum of clinical illnesses in vulnerable populations at higher risk for invasive disease, including newborn children, the elderly, or immunocompromised individuals (Czuprynski 2005). L. monocytogenes is also a common organism which is found widely in natural environments, and survives there for up to several months (Ricci et al. 2018). This bacterium is transmitted predominantly through contaminated food and can be isolated from a wide range of foods, including dairy products, meat products, vegetables, fruits, and seafoods (Jami et al. 2014; Novoslavskij et al. 2016; Ricci et al. 2018). Previous investigations have shown that the top 30 known foodborne pathogens caused ∼ 9.4 million cases each year in the USA, in which L. monocytogenes ranked second (approximately 26%) as the cause of foodborne illnesses (Scallan et al. 2011).