Search Results

You are looking at 1 - 10 of 130 items for :

  • Listeria monocytogenes x
Clear All
Open access

E. Wałecka-Zacharska, K. Kosek-Paszkowska, J. Bania, Z. Staroniewicz, M. Bednarski and A. Wieliczko

References Bania J, Żarczyńska A, Molenda J, Dabrowska A, Kosek-Paszkowska K, Wieckowska-Szakiel M, Rózalska B ( 2009 ) Subtyping of Listeria monocytogenes isolates by actA gene sequencing, PCR-fingerprinting, and cell-invasion assay. Folia Microbiol 54: 17-24. Barbour AH, Rampling A, Hormaeche CE ( 2001 ) Variation in the infectivity of Listeria monocytogenes isolates following intragastric inoculation of mice. Infect Immun 69: 4657-4660. Bierne H, Sabet C, Personnic N, Cossart P ( 2007 ) Internalins: a complex family of leucine

Open access

Cătălin Carp-Cărare, Alina Vlad-Sabie and Viorel-Cezar Floriştean

References 1. Duodu S, Mehmeti I, Holst-Jensen A, Loncarevic S. Improved sample preparation for Real-Time PCR detection of Listeria monocytogenes in hot-smoked salmon using filtering and immunomagnetic separation techniques. Food Anal Method, 2009; 2:23-9. 2. Vanegas MC, Vasquez E, Martinez AJ, Rueda A. Detection of Listeria monocytogenes in raw whole milk for human consumption in Colombia by real-time PCR. Food Cont. 2009; 20:430-432. 3. Jemmi T, Stephen R. Listeria monocytogenes: foodborne pathogen and

Open access

Marius Eduard Caplan, Lorena Andreea Mateescu, Tatiana Vassu Dimov, Alexandru Rafila and Alina Maria Borcan

References 1. Liu D. Identification, subtyping and virulence determination of Listeria monocytogenes, an important foodborne pathogen. J Med Microbiol. 2006 June;55(6):645-9. DOI: 10.1099/jmm.0.46495-0 2. Low JC, Donachie W A review of Listeria monocytogenes and listeriosis. Vet J. 1997 Jan; 153(1):9-29. DOI: 10.1016/S1090-0233(97)80005-6 3. Liu D, Lawrence M, Austin FW, Ainsworth AJ. Comparative assessment of acid, alkali and salt tolerance in Listeria monocytogenes virulent and avirulent strains. FEMS

Open access

Dara Leong, Avelino Alvarez-Ordóñez and Kieran Jordan

References Canadian Food Inspection Agency 2014. Food Recall Warning - Avina fresh mushrooms brand sliced Crimini mushrooms recalled due to Listeria monocytogenes. Available online: http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2014-08-06c/eng/1407377686071/1407377691861 [accessed 22 September 2014]. Canadian Food Inspection Agency 2012. Certain sliced white mushrooms may contain Listeria monocytogenes . Available online: http

Open access

J. Szczawiński, M.E. Szczawińska, A. Łobacz and A. Jackowska-Tracz

23: 277-294. Benkerroum N, Oubel H, Mimoun LB ( 2002 ) Behavior of Listeria monocytogenes and Staphylococcus aureus in yogurt fermented with a bacteriocin-producing thermophilic starter. J Food Prot 65: 799-805. Black DG, Davidson PM ( 2008 ) Use of modeling to enhance the microbiological safety of the food system. Compr Rev Food Sci Food Saf 7: 159-167. Cirone K, Huberman Y, Morsella C, Mendez L, Jorge M, Paolicchi F ( 2013 ) Growth of Mycobacterium avium subsp. paratuberculosis , Escherichia coli , and Salmonella Enteritidis during

Open access

Z. Kubicová, M. Filipová, J. Jurovčíková and L Cabanová

soft-ripened cheese — United States, 20815713. MMWR Morbidity and Mortality Weekly Report , 63, 294—295. 4. EFSA (European Food Safety Authority) and ECDC (European Centre for Disease Prevention and Control), 2015: The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2014. EFSA Journal , 13: 4329, 191 pp. 5. Felix, B., Danan, C., VanWalle, I., Lailler, R., Texier, T., Lombard, B., Brisabois, A., Roussel, S., 2014: Building a molecular Listeria monocytogenes database to centralise and share

Open access

Monika Kurpas, Kinga Wieczorek and Jacek Osek

Introduction Listeriosis is one of the most dangerous foodborne zoonoses with a high mortality rate reaching 20%–30% ( 32 , 33 , 39 ). Although it is a relatively rare illness, with the notification rate of 0.46 cases per 100,000 persons in 2015 in the European Union (EU), most of the infections required hospitalisation (97.4%) ( 9 ). At the same year 2,206 confirmed human listeriosis cases and 270 deaths were noted. In Poland in 2015, 70 people suffered from Listeria monocytogenes infection, with the notification rate of 0.18 ( 9 ). A significant

Open access

Agnieszka Kędrak-Jabłońska, Sylwia Budniak, Marek Krupa, Anna Szczawińska, Monika Reksa, Krzysztof Szulowski and Wojciech Iwaniak

References 1. Amagliani G., Omiccioli E., Brandi G., Bruce I.J., Magnani M.: A multiplex magnetic capture hybridisation and multiplex real-time PCR protocol for pathogen detection in sea food. Food Microbiol 2010, 27, 580–585. 2. Barkallah M., Gharbi Y., Hmani M., Mallek Z., Gautier M., Gdoura R., Fendri I.: Locked nucleic acid probe-based real-time PCR for the diagnosis of Listeria monocytogenes in ruminants. Mol Cell Probe 2016, 30, 138–145. 3. Budniak S., Kędrak-Jabłońska A., Szczawińska A., Reksa M., Krupa M., Szulowski K.: Comparison of

Open access

Agnieszka Kędrak-Jabłońska, Sylwia Budniak, Anna Szczawińska, Monika Reksa, Marek Krupa and Krzysztof Szulowski

References 1. Barbau-Piednoir E., Botteldoorn N., Yde M., Mahillon J., Roosens N.H.: Development and validation of qualitative SYBR®Green Real-Time PCR for detection and discrimination of Listeria spp. and Listeria monocytogenes. Appl Microbiol Biotechnol 2013, 97, 4021-4037. 2. Bassler H.A., Flood S.J.A., Livak K.J., Marmaro J., Knorr R., Batt C.A.: Use of a fluorogenic probe in a PCR-based assay for the detection of Listeria monocytogenes. Appl Environ Microbiol 1995, 61, 3724-3728. 3. Dmowska K., Wieczorek K

Open access

K. Hunt, M. Vacelet and K. Jordan

Introduction Listeria monocytogenes is a Gram-positive bacterium, in the division Firmicutes, which is a non-spore-forming, catalase-positive, oxidase-negative and motile foodborne pathogenic rod widely dispersed in the environment, being found in soil, water and plant material. It can survive desiccation ( Takahashi et al ., 2011 ) and grows at refrigeration temperature ( Schmid et al ., 2009 ), at pH 4.7 and at 10% salt, as well as being able to grow optimally at 35°C and 37°C. Thus, it can persist in the harsh conditions of the food