Significance of Listeria monocytogenes as a Food-Borne Bacterial Pathogen

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dc.contributor.authorAyaz, Naim Deniz
dc.contributor.authorCufaoglu, Gizem
dc.contributor.authorErol, Irfan
dc.date.accessioned2025-01-21T16:28:31Z
dc.date.available2025-01-21T16:28:31Z
dc.date.issued2022
dc.departmentKırıkkale Üniversitesi
dc.description.abstractListeria monoytogenes is an intracellular, zoonotic foodborne bacterium which causes listeriosis in humans. Due to widespread tolerance in natural conditions, growth at refrigerator temperature and broad pH spectrum provides difficulty in controlling bacterial growth and storage. Among 13 serotypes, 1/2a, 1/2b, 1/2c and 4b are the main serotypes causing infections in humans. It was stated that the serotype 4b is responsible for 30-50% of sporadic listeriosis cases in humans worldwide. However, in most countries serotype 1/2a is more frequently isolated from foods. Listeria monocytogenes is the only pathogen species of Listeria for humans which causes mild flu-like symptoms to meningitis, meningoencephalitis, septicemia, conjunctivitis and pneumonia. Although salmonellosis and campylobacteriosis are more common foodborne bacterial diseases worldwide, listeriosis is distinguished with high mortality rate up to 20-30%. Epidemiologic studies have revealed that a significant proportion of cases of listeriosis caused by contaminated foods. The growth potential of Listeria monocytogenes in meat and meat products particularly in poultry meat, depends on the type of product, the pH, the number and type of microorganisms found in microflora. There are many studies indicating that chicken and turkey meat are significant sources of Listeria monocytogenes. Regarding to foodborne Listeria monocytogenes infections, ready-to-eat (RTE) foods, unpasteurized milk and dairy products, raw meat and meat products and salads take place as the main risk groups of foods. The slaughtered animals may carry Listeria monocytogenes both symptomatically or asymptomatically, or the meat can be contaminated during or after the slaughtering process. On the other hand, it has been reported that sea products including shellfish (especially fresh and frozen mussels) and raw, salted or cold smoked fish are considered as high-risk foods for foodborne listeriosis. © 2022 by Nova Science Publishers, Inc.
dc.identifier.endpage311
dc.identifier.isbn979-888697087-6
dc.identifier.isbn978-168507883-6
dc.identifier.scopus2-s2.0-85195007599
dc.identifier.scopusqualityN/A
dc.identifier.startpage279
dc.identifier.urihttps://hdl.handle.net/20.500.12587/23567
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherNova Science Publishers, Inc.
dc.relation.ispartofListeria Monocytogenes: Microbiology, Sites of Infection and Treatment
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241229
dc.subjectControl; Food; Foodborne pathogen; Listeria monocytogenes
dc.titleSignificance of Listeria monocytogenes as a Food-Borne Bacterial Pathogen
dc.typeBook Chapter

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