Occurrence and characteristics of Listeria in foods produced in Northern Ireland
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Prevalence of Listeria monocytogenes and indicator microorganisms in Florida cantaloupe packinghouses, 2013–2014
2022, Food MicrobiologyCitation Excerpt :While the link between L. monocytogenes and animal food products was still being established in the 1980's (Buchanan et al., 1989; Conly and Johnston 2008; Farber et al., 1989; Fleming et al., 1985; Glass and Doyle 1989; Lovett et al., 1987), a 1981 listeriosis outbreak occurred associated with cabbage that was contaminated by sheep feces on a Canadian farm (Schlech et al., 1983). This cabbage-borne outbreak prompted a flurry of fresh produce surveys seeking knowledge of the pathogen on produce, which was subsequently isolated from prepackaged salads, leafy greens, cucumbers, and radishes (Arumugaswamy et al., 1994; Harvey and Gilmour 1993; Heisick et al., 1989; Petran et al., 1988; Vahidy et al., 1992). Despite isolation from produce, only a few produce-related outbreaks occurred during this time period (1981–2011); and, when listeriosis outbreaks occurred, they were traced to precut products, including celery, tomatoes, and lettuce (Ho et al., 1986).
Prevalence and numbers of listeria monocytogenes in various ready-to-eat foods over a 5-year period in Estonia
2019, Journal of Food ProtectionListeria monocytogenes – Danger for health safety vegetable production
2018, Microbial PathogenesisCitation Excerpt :Also, the highest number of L. monocytogenes EGD-E cells was detected in the carrot root interior layers (105 cells/mm3 aps.dry root) and the smallest degree of colonization was noticed at tomato root. According to some studies, the Listeria infections and outbreaks usually occur during the processing process and manipulation of fresh products [17]. However, there are many reports [2,10,25,35] that showed the presence of L. monocytogenes on cucumber, sweet peppers, potatoes, radishes, leafy vegetables, bean sprouts and seedlings, broccoli, tomatoes, cabbage at the moment of selling these products (point-of-sale).
Factors influencing the microbial safety of fresh produce: A review
2012, Food MicrobiologyIncidence of Listeria monocytogenes and Escherichia coli O157:H7 in two Kasar Cheese processing environments
2011, Food ControlCitation Excerpt :Although L. monocytogenes is widespread in the environment, it is considered to be intolerant to the temperatures achieved during cheese manufacturing such as cooking and pasteurization. However, post-processing contamination of product with strains associated with the processing environment can occur (Harvey & Gilmour, 1993). Furthermore, various studies have indicated that certain strains of L. monocytogenes survive within the food processing environment (Fenlon, 1996; Nørrung & Skovgaard, 1993; Senczek, Stephan, & Untermann, 2000; Unnerstad et al., 1996) and the persistence of such strains in a food processing plant is of particular concern as they have the potential to act as a continual source of contamination of the processed product (Sashara & Zottola, 1993).