Listeria monocytogenes in Food Production and Food Safety: A Review

Adebesin IO, Amoka SO*, Olomoko CR, Olubunmi OH and Balogun AO

In the current world of global food distribution and marketing, the outbreak of a particular foodborne disease in a region may eventually occur in another part of the world at the same time. Foodborne diseases are estimated to cause over 600 million illnesses and 420,000 deaths each year. Listeriosis, a zoonotic bacterial disease caused by Listeria spp. has been reported in various parts of the world’s disease outbreak and incidence. The highest number of diseases and outbreaks is caused by Listeria monocytogenes and is highly predominant among elderly persons, immunocompromised individuals, pregnant women, and infants. This bacterium possesses the ability to survive and multiply under refrigeration temperature, a wide range of pH (4.1 - 9.6), and high salt (≤ 10%). The disease can be minimal (non-invasive/febrile gastroenteritis) and the pathogen possesses the ability to cross the epithelium and infect sterile organs (invasive). Outside food contamination, resistance to antibiotics by Listeria monocytogenes poses major public health concerns as this bacterium has developed resistance to various antibiotics in use. In addition to food, Listeria species have been isolated from the soil, water, plants, fruits, and vegetables coupled with the long incubation period (11 - 70 days), which poses a challenge to infection source identification and trace back principle. Controlling Listeria in foods can be achieved by practicing a Hazard Analysis and Critical Control Point (HACCP) strategy in the food industry, improving hygiene measures, and avoiding the consumption of contaminated foods. Also, susceptible individuals should be educated on the risks associated with the consumption of contaminated foods.

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Published on: Jul 23, 2024 Pages: 57-68

Full Text PDF Full Text HTML DOI: 10.17352/jfsnt.000050
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