Listeria monocytogenes: A CONSIDERABLE PATHOGENIC MICROORGANISM OF CONCERN IN MINIMALLY PROCESSED FRUITS AND VEGETABLES
Keywords:
Listeria monocytogenes, minimally processed fruits and vegetables
Abstract
The increasing demand of minimally processed fruits and vegetables signify a challenge to make them stable and safe to be consumed. The processing of this type of product may contribute higher risks of food borne illnesses. One of the foodborne pathogens in minimally processed fruits and vegetables is Listeria monocytogenes. The importance of understanding the characteristics of L. monocytogenes will help to determine how this microorganism occurs, grows, and survives in minimally processed fruits and vegetables. Proper and suitable methods to reduce L. monocytogenes so that it can not pose a significant risk to cause disease therefore are able to be determined according to the model of the growth and survival of L. monocytogenes in minimally processed fruits and vegetables.
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References
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Al-Ghazali, M.R. and M.K. Al-Azawi. 1990. Listeria monocytogenes contamination of crops grown on soil treated with sewage sludge cake. Journal of Applied Bacteriology 69: 642-647.
Alzamora, S.M., M.S. Tapia, and A. Lopez-Malo. 2000. Minimally processed fruits and vegetables: Fundamentals aspects and application. Maryland Aspen Publishers Inc. 360p.
Ammanatidou, A., E. J. Smid, and L.G.M. Gorris. 1999. Effects of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated microorganisms. Journal of Applied Microbiology 86: 429-438.
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Beuchat, L.R., and R.E. Bracket, D.Y. Hao, and D.E. Conner. 1986. Growth and thermal inactivation of Listeria monocytogenes in cabbage and cabbage juice. Canadian Journal of Microbiology 32: 791-795.
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Brocklehurst, T. F. 1994. Delicatessen salads and chilled prepared fruits and vegetables products. In: Man, C. M. D, and A. A. Jones. Shelf life evaluation of foods. Glasgow, Scotland. Chapman and Hall. p. 87-126
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Chaudry, M.A., N. Bibi, M. Khan, A. Badshah, and M. J. Qureshi. 2004. Irradiation treatment of minimally processed carrots for ensuring microbiological safety. Radiation Physics and Chemistry 71: 169-173
Cole, M., M. Jones, and C. Holyoak. 1990. The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes. Journal of Applied Microbiology 69: 63-72
Conner, D.E., R.E. Bracket, and L.R. Beuchat. 1986. Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice. Applied Environmental Microbiology 52: 59-63
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Francis, G.A. and D. O’Beirne. 1998. Effects of storage atmosphere on Listeria monocytogenes and competing microflora using a surface model system. International Journal of Food Science and Technology 33:465-476
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Garrood, M.J., P.D.G. Wilson, and T.F. Brocklehurst. 2004. Modelling the rate of attachment of Listeria monocytogenes, Pantoea aglomerans, and Pseudomonas flourescens to, and the probability of their detachment from, potato tissue at 10°C. Applied Environmental Microbiology 70: 3558-3565
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Huxsoll, C.C. and H.R. Bolin. 1989. Processing and distribution alternatives for minimally processed fruits and vegetables. Food Technology 43: 132-138
Junttila, J.R., S.I. Niemela, and J. Hirn. 1988. Minimum growth temperature of Listeria monocytogenes and non-haemolytic Listeria. Journal of Apllied Bacteriology 65: 321-327
Leverentz, B., W.S. Conway, M.J. Camp, W.J. Janisiewicz, T. Abuladze, M. Yang, R. Saftner, and A. Sulakvelidze. 2003. Biocontrol of Listeria monocytogenes on fresh-cut produce
Liu, S., J.E. Graham, L. Bigelow, and P.D. Morse. 2002. Identification of Listeria monocytogenes genes expressed in response to growth at low temperature. Applied Environmental Microbiology 68: 1697-1705
Lou, Y., and A.E. Yousef. 1997. Adaptation to sub-lethal environmental stresses protects Listeria monocytogenes against lethal preservation factors. Applied Enviromental Microbiology 63: 1252-1255.
Martinez, A., R.V. Diaz, and M.S. Tapia. 2000. Microbial ecology of spoilage and pathogenic flora associated to fruits and vegetables. In: Alzamora, S.M., M.S. Tapia, and A. Lopez-Malo. Minimally processed fruits and vegetables. Maryland: Aspen Publisher, Inc. p 43-62
McClure, P.J., T.A. Roberts, and P.O. Oguru. 1989. Comparison of the effects of sodium chloride, pH, and temperature on the growth of Listeria monocytogenes on gradient plates and in liquid medium. Letters of Applied Microbiology 9: 95-99
Nguyen-the, C. and F. Carlin. 1994. The microbiology of minimally processed fresh fruit and vegetables. Critical Review in Food Science and Nutrition 34: 371-401
Philips, C.A. 1996. Review: Modified atmosphere packaging and its effect on microbiological quality and safety of produce. International Journal of Food Science and Technology 31: 463-479
Ryser, E.T. and E.H. Marth. 1991. Listeria, listeriosis, and food safety. New York: Marcel Dekker, Inc. 632 p.
Al-Ghazali, M.R. and M.K. Al-Azawi. 1990. Listeria monocytogenes contamination of crops grown on soil treated with sewage sludge cake. Journal of Applied Bacteriology 69: 642-647.
Alzamora, S.M., M.S. Tapia, and A. Lopez-Malo. 2000. Minimally processed fruits and vegetables: Fundamentals aspects and application. Maryland Aspen Publishers Inc. 360p.
Ammanatidou, A., E. J. Smid, and L.G.M. Gorris. 1999. Effects of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated microorganisms. Journal of Applied Microbiology 86: 429-438.
Berrang, M. E., R. E. Bracket, and L. R. Beuchat. 1989. Growth of L. monocytogenes on fresh vegetables stored at control atmosphere. Journal of Food Protection 52: 702-705.
Beuchat, L.R. 1996. Listeria monocytogenes: Incidence on vegetables. Food Control 7:223-228.
Beuchat, L.R., M.E. Berrang, and R.E. Bracket. 1990. Presence and public health implications of Listeria monocytogenes on vegetables. In: Miller, A., J. L. Smith, and G. A. Somkuti. Foodborne listeriosis. Amsterdam: Elsevier. P 175-181.
Beuchat, L.R. and R.E. Bracket. 1990. Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature. Journal of Food Science 55: 755-758, 870.
Beuchat, L.R., and R.E. Bracket, D.Y. Hao, and D.E. Conner. 1986. Growth and thermal inactivation of Listeria monocytogenes in cabbage and cabbage juice. Canadian Journal of Microbiology 32: 791-795.
Beuchat, L.R., B.V. Nail, B.B. Adler, and M.R.S. Clavero. 1998. Efficacy of spray application of chlorinated water in killing bacteria on raw apples, tomatoes, and lettuce. Journal of Food Protection 61: 1305-1311.
Bracket, R.E. 1994. Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables. In: Willey, R. C. Minimally processed refrigerated fruits and vegetables. New York: Chapman and Hall. p. 269-312.
Brocklehurst, T. F. 1994. Delicatessen salads and chilled prepared fruits and vegetables products. In: Man, C. M. D, and A. A. Jones. Shelf life evaluation of foods. Glasgow, Scotland. Chapman and Hall. p. 87-126
Carlin, F., A.A. Da Silva, and C. Cochet. 1990. Effects of carbondioxide on the fate of Listeria monocytogenes, of aerobic bacteria and on the development of spoilage in minimally processed fresh endive. International Journal of Food Microbiology 32:159-172.
Chaudry, M.A., N. Bibi, M. Khan, A. Badshah, and M. J. Qureshi. 2004. Irradiation treatment of minimally processed carrots for ensuring microbiological safety. Radiation Physics and Chemistry 71: 169-173
Cole, M., M. Jones, and C. Holyoak. 1990. The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes. Journal of Applied Microbiology 69: 63-72
Conner, D.E., R.E. Bracket, and L.R. Beuchat. 1986. Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice. Applied Environmental Microbiology 52: 59-63
Farber, J.M. and P.I. Peterkin. 1991. Listeria monocytogenes, a foodborne pathogen. Microbiology Review 55:475-511
Francis, G.A. and D. O’Beirne. 1997. Effects of gas atmosphere, antimicrobial dip and temperature on the fate of Listeria innocua and Listeria monocytogenes on minimally processed lettuce. International Journal of Food Science and Technology 32: 141-151
Francis, G.A. and D. O’Beirne. 1998. Effects of storage atmosphere on Listeria monocytogenes and competing microflora using a surface model system. International Journal of Food Science and Technology 33:465-476
Francis, G.A., C. Thomas, and D. O’Beirne. 1999. The microbial safety of minimally processed vegetables. International Journal of Food Science and Technology 34: 1-22
Garrood, M.J., P.D.G. Wilson, and T.F. Brocklehurst. 2004. Modelling the rate of attachment of Listeria monocytogenes, Pantoea aglomerans, and Pseudomonas flourescens to, and the probability of their detachment from, potato tissue at 10°C. Applied Environmental Microbiology 70: 3558-3565
Gorski, L., J.D. Palumbo, and R.E. Mandrell. 2003. Attachment of Listeria monocytogenes to radish tissue is dependent upon temperature and flagellar motility. Applied Environmental Microbiology. 69: 258-266
Huxsoll, C.C. and H.R. Bolin. 1989. Processing and distribution alternatives for minimally processed fruits and vegetables. Food Technology 43: 132-138
Junttila, J.R., S.I. Niemela, and J. Hirn. 1988. Minimum growth temperature of Listeria monocytogenes and non-haemolytic Listeria. Journal of Apllied Bacteriology 65: 321-327
Leverentz, B., W.S. Conway, M.J. Camp, W.J. Janisiewicz, T. Abuladze, M. Yang, R. Saftner, and A. Sulakvelidze. 2003. Biocontrol of Listeria monocytogenes on fresh-cut produce
Liu, S., J.E. Graham, L. Bigelow, and P.D. Morse. 2002. Identification of Listeria monocytogenes genes expressed in response to growth at low temperature. Applied Environmental Microbiology 68: 1697-1705
Lou, Y., and A.E. Yousef. 1997. Adaptation to sub-lethal environmental stresses protects Listeria monocytogenes against lethal preservation factors. Applied Enviromental Microbiology 63: 1252-1255.
Martinez, A., R.V. Diaz, and M.S. Tapia. 2000. Microbial ecology of spoilage and pathogenic flora associated to fruits and vegetables. In: Alzamora, S.M., M.S. Tapia, and A. Lopez-Malo. Minimally processed fruits and vegetables. Maryland: Aspen Publisher, Inc. p 43-62
McClure, P.J., T.A. Roberts, and P.O. Oguru. 1989. Comparison of the effects of sodium chloride, pH, and temperature on the growth of Listeria monocytogenes on gradient plates and in liquid medium. Letters of Applied Microbiology 9: 95-99
Nguyen-the, C. and F. Carlin. 1994. The microbiology of minimally processed fresh fruit and vegetables. Critical Review in Food Science and Nutrition 34: 371-401
Philips, C.A. 1996. Review: Modified atmosphere packaging and its effect on microbiological quality and safety of produce. International Journal of Food Science and Technology 31: 463-479
Ryser, E.T. and E.H. Marth. 1991. Listeria, listeriosis, and food safety. New York: Marcel Dekker, Inc. 632 p.
Published
2017-04-01
How to Cite
Tuhumury, H. (2017). Listeria monocytogenes: A CONSIDERABLE PATHOGENIC MICROORGANISM OF CONCERN IN MINIMALLY PROCESSED FRUITS AND VEGETABLES. AGRITEKNO: Jurnal Teknologi Pertanian, 6(1), 1-6. https://doi.org/10.30598/jagritekno.2017.6.1.1
Section
Review Articles
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