scholarly journals Listeria welshimeri

2020 ◽  
Author(s):  
Keyword(s):  
Listeria Welshimeri

Nomenclature Abstract for Listeria welshimeri Rocourt and Grimont 1983.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Nicole Danielle Osier ◽  
George M Garrity
Keyword(s):  
Listeria Welshimeri

Incidence of Listeria spp. in Retail Foods in the United Arab Emirates

1995 ◽  
Vol 58 (1) ◽  
pp. 102-104 ◽  
Author(s):  
VIRENDRA S. GOHIL ◽  
MOUSA A. AHMED ◽  
RON DAVIES ◽  
RICHARD K. ROBINSON
Keyword(s):  
United Arab Emirates ◽  
Dairy Products ◽  
Listeria Innocua ◽  
Processed Meats ◽  
Food Items ◽  
Fresh Vegetables ◽  
Fresh Frozen ◽  
Listeria Welshimeri ◽  
High Degree ◽  
Retail Food

A survey of 1,101 samples of retail food items in the United Arab Emirates (UAE) covering dairy products, fresh vegetables, fresh/frozen meat and poultry and a range of “ready-to-eat” meals indicated that the incidence of Listeria monocytogenes was, in general, extremely low. Only in imported frozen chicken was L. monocytogenes detectable with a high degree of frequency, but fresh chicken and semi-processed meats of local origin were also contaminated. No indication of the number of organisms present in any given sample was sought, but as all the suspect foods would have been cooked prior to consumption, risks to the consumer should have been minimal. Listeria was not found in any “ready-to-eat” meals, including those made from chicken. Although Listeria innocua and Listeria welshimeri were detected in some retail foods, these species are normally regarded as being of little consequence with respect to public health.

Daily Variability of Listeria Contamination Patterns in a Cold-Smoked Salmon Processing Operation

2006 ◽  
Vol 69 (9) ◽  
pp. 2123-2133 ◽  
Author(s):  
YUEWEI HU ◽  
KEN GALL ◽  
ALPHINA HO ◽  
RENATA IVANEK ◽  
YRJÖ T. GRÖHN ◽  
...  
Keyword(s):  
Environmental Samples ◽  
Food Product ◽  
Processing Operation ◽  
Smoked Salmon ◽  
High Prevalence ◽  
Chance Events ◽  
Source Contamination ◽  
Contamination Event ◽  
Working Day ◽  
Listeria Welshimeri

An understanding of Listeria transmission and contamination patterns in processing environments of ready-to-eat foods is critical for improving control of Listeria monocytogenes. A cold-smoked fish processing operation was the site used to study variability in Listeria contamination in a processing environment associated with a ready-to-eat food product throughout one production week (five consecutive days). Intensive testing was conducted on finished products and environmental samples collected at the beginning, middle, and end of each working day. A total of 20 finished products and 22 to 36 environmental samples were collected at each sampling time, and an additional 12 environmental samples were collected on days 4 and 5. Overall, a total of 782 samples, 300 finished products and 482 environmental samples, were tested. All samples were collected from processing steps after smoking, including skinning, trimming, slicing, staging, and packing. A total of 28 finished and 57 environmental samples (9.3 and 11.8%, respectively) were positive for Listeria spp. (including 1 and 5 samples positive for L. monocytogenes, respectively). DNA sequencing of the sigB gene allowed differentiation of eight Listeria subtypes. Listeria prevalence varied significantly between days, and a high prevalence in both environmental samples and finished products on day 3 was likely associated with a point source contamination event by a single Listeria welshimeri subtype. There were no consistent differences in Listeria prevalence among samples collected from the beginning, middle, and end of the production day, but subtype data often revealed unique contamination patterns for samples collected at different times of a given day. Listeria contamination patterns and prevalences were highly variable between days and within a given day. These findings indicate that chance events play an important role in the contamination of finished products, thus complicating efforts to define Listeria transmission patterns in processing environments associated with ready-to-eat foods.

Antibiotic Resistance of Salmonella spp. and Listeria spp. Isolates from Traditionally Made Fresh Sausages in Greece

1998 ◽  
Vol 61 (10) ◽  
pp. 1378-1380 ◽  
Author(s):  
AMIN ABRAHIM ◽  
ANNA PAPA ◽  
NIKOLAOS SOULTOS ◽  
IOANNIS AMBROSIADIS ◽  
ANTONIS ANTONIADIS
Keyword(s):  
Antibiotic Resistance ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Antibacterial Agents ◽  
Listeria Innocua ◽  
Salmonella Spp ◽  
Listeria Welshimeri ◽  
Butcher Shops

Sixty-five samples of traditionally made fresh sausages obtained from retail shops and butcher shops in northem Greece were screened for the presence of Salmonella spp. and Listeria spp. Salmonella spp. were found in 20% of the samples tested (54% Salmonella typhimurium and 46% Salmonella enteritidis). The prevalence of Listeria spp. in the samples was 26% (12% Listeria monocytogenes, 76% Listeria innocua, and 12% Listeria welshimeri). Nine of 13 Salmonella isolates were found to be resistant to ampicillin and 4 of 13 showed intermediate sensitivity; 1 of 13 was found to be resistant to chloramphenicol and 1 of 13 to tetracycline. Two strains of Salmonella typhimurum were multiresistant (resistant to ampicillin, chloramphenicol, and norfloxacin). All Listeria isolates were sensitive to the antibacterial agents tested that are commonly used for the treatment of human listeriosis.

Virulence of Listeria monocytogenes Serovars and Listeria spp. in Experimental Infection of Mice

1991 ◽  
Vol 54 (12) ◽  
pp. 917-921 ◽  
Author(s):  
ALAIN MENUDIER ◽  
CLAUDINE BOSIRAUD ◽  
JEAN-ALBERT NICOLAS
Keyword(s):  
Listeria Monocytogenes ◽  
Peritoneal Lavage ◽  
Lavage Fluid ◽  
Fixed Number ◽  
Peritoneal Lavage Fluid ◽  
Listeria Ivanovii ◽  
Wild Strains ◽  
Camp Test ◽  
Listeria Seeligeri ◽  
Listeria Welshimeri

Wild strains of Listeria monocytogenes, Listeria ivanovii, Listeria seeligeri, Listeria innocua, and Listeria welshimeri were isolated from infected animals and foodstuffs. Their virulence was tested in Swiss mice after intraperitoneal injection of a fixed number of organisms. The presence of hemolysin was determined using the CAMP test. Bacteria were enumerated in peritoneal lavage fluid, liver, and spleen. Spleen weights were measured, and the presence of L. monocytogenes in the brain was also investigated. L. innocua, L. seeligeri, and L. welshimeri were not found to be pathogenic for mice. L. ivanovii was detected in liver, spleen, and peritoneal lavage fluid but at lower levels than L. monocytogenes (p<0.001). The pathogenic capabilities of four different serovars of L. monocytogenes (4b, 1/2a, 1/2b, 1/2c) were compared. Serovars l/2b and l/2c, which are frequently isolated from foodstuffs, were found to colonize the liver and spleen to a lesser extent than serovar 4b (p<0.01 and <0.001 respectively). The behavior of serovar l/2a, the most commonly isolated from foodstuffs, was strain dependent. Two out of the four strains tested were strongly hemolytic and were as virulent as strains of serovar 4b, while the other two were weakly hemolytic, and avirulent like L. innocua. These results could account for the relatively small number of human Listeria infections due to L. monocytogenes serogroup 1/2, despite the very frequent occurrence of this serovar in foodstuffs.

Sign in / Sign up

Export Citation Format

Share Document