Volume 16, Issue 2 (Summer 2024)
2024, 16(2): 10-23 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Khaledian S, Abdollahzadeh E, Rahimi Z, Godarz Talejerdi A, Rezaie M, Khaledian Y. Contamination of Food Products by Listeria monocytogenes in Iran during 2010-2023. North Khorasan University of Medical Sciences 2024; 16 (2) :10-23
URL: http://journal.nkums.ac.ir/article-1-2990-en.html
URL: http://journal.nkums.ac.ir/article-1-2990-en.html
Saeed Khaledian1 
, Esmail Abdollahzadeh *2 , Zeynab Rahimi3 , Ali Godarz Talejerdi4 , Mitra Rezaie5 , Yosef Khaledian6
, Esmail Abdollahzadeh *2 , Zeynab Rahimi3 , Ali Godarz Talejerdi4 , Mitra Rezaie5 , Yosef Khaledian6
1- Department of Health and Food Control, Faculty of Veterinary Medicine, Shiraz University
2- International Sturgeon Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization, Rasht, Iran ,abdollahzadeh@rocketmail.com
3- Department of Health and Food Industry, Faculty of Paraveterinary Medicine, Ilam University, Ilam, Iran
4- Department of Pathobiology, Faculty of Veterinary Medicine, Buali Sina University, Hamedan, Iran
5- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
6- Department of Health and Food Control, Faculty of Veterinary Medicine, Shahrekord University
2- International Sturgeon Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization, Rasht, Iran ,
3- Department of Health and Food Industry, Faculty of Paraveterinary Medicine, Ilam University, Ilam, Iran
4- Department of Pathobiology, Faculty of Veterinary Medicine, Buali Sina University, Hamedan, Iran
5- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
6- Department of Health and Food Control, Faculty of Veterinary Medicine, Shahrekord University
Abstract: (1024 Views)
Introduction: Mortality rate of Listeria infection is high and has been reported to be up to 30%. In this regard, the present study aimed to provide more information about food sources contaminated with the Listeria monocytogenes and offer suitable strategies to control this pathogen in supply centers, slaughterhouses, and processing centers.
Method: Results of investigations on the prevalence of L. monocytogenes in food (seafood and aquatic products, red meat, poultry, and dairy products) during 2010-2023 were reviewed. In total, 61 acceptable studies were involved in the present research. After the selection of papers, their key results were extracted, including the prevalence of Listeria monocytogenes, cultivation method, sample type, and sampling location.
Results: Listeria monocytogenes is prevalent in all types of seafood products, red meat, poultry, dairy products, and vegetables, as well as ready-to-eat and ready-to-cook foods. Consuming raw and undercooked foods contaminated with animal and human feces and direct contact with feces can cause Listeria infection in humans. L. monocytogenes is sensitive to amoxicillin, ampicillin, penicillin, and gentamicin antibiotics; therefore, these antibiotics can be used for listeriosis treatment.
Conclusion: In previous studies, the importance of traditional meat and dairy supply centers in L. monocytogenes transmission has been addressed to a lesser extent. It can be concluded that appropriate standards should be developed and applied to control this food pathogen by regulatory systems. In addition, regular and periodic monitoring of food products and providing necessary training to people about how to prevent food poisoning can play an effective role in reducing listeriosis.
Method: Results of investigations on the prevalence of L. monocytogenes in food (seafood and aquatic products, red meat, poultry, and dairy products) during 2010-2023 were reviewed. In total, 61 acceptable studies were involved in the present research. After the selection of papers, their key results were extracted, including the prevalence of Listeria monocytogenes, cultivation method, sample type, and sampling location.
Results: Listeria monocytogenes is prevalent in all types of seafood products, red meat, poultry, dairy products, and vegetables, as well as ready-to-eat and ready-to-cook foods. Consuming raw and undercooked foods contaminated with animal and human feces and direct contact with feces can cause Listeria infection in humans. L. monocytogenes is sensitive to amoxicillin, ampicillin, penicillin, and gentamicin antibiotics; therefore, these antibiotics can be used for listeriosis treatment.
Conclusion: In previous studies, the importance of traditional meat and dairy supply centers in L. monocytogenes transmission has been addressed to a lesser extent. It can be concluded that appropriate standards should be developed and applied to control this food pathogen by regulatory systems. In addition, regular and periodic monitoring of food products and providing necessary training to people about how to prevent food poisoning can play an effective role in reducing listeriosis.
Type of Study: Review Article |
Subject:
Basic Sciences
Received: 2024/03/5 | Accepted: 2024/04/22 | Published: 2024/06/29
Received: 2024/03/5 | Accepted: 2024/04/22 | Published: 2024/06/29
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
