Ricke Steven C, O'Bryan Corliss A, Rothrock Michael J
Meat Science and Animal Biologics Discovery Program, Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA.
Food Science Department, University of Arkansas, Fayetteville, AR 72704, USA.
Microorganisms. 2023 Aug 27;11(9):2164. doi: 10.3390/microorganisms11092164.
continues to be a persistent foodborne pathogen that is responsible for human cases of listeriosis when contaminated food products are consumed. Human subjects considered to be most susceptible include the elderly, immunocompromised, and pregnant women. is characterized as a saprophytic organism with the capability of responding and adapting to constantly changing environments because it possesses multiple stress response mechanisms to overcome varying temperatures, salt concentrations, and pH, among others. Primary foods and food products associated with listeriosis include dairy products and ready-to-eat meats such as turkey products. Historically, chicken eggs have not been identified as a primary source of but the potential for contamination during egg production and processing does exist. species have been isolated from egg-processing plant equipment and are presumed to occur in egg-processing plant environments. Whether is consistently disseminated onto eggs beyond the egg-processing plant is a risk factor that remains to be determined. However, research has been conducted over the years to develop egg wash solutions that generate combinations of pH and other properties that would be considered inhibitory to . Even less is known regarding the association of with alternative egg production systems, but has been isolated from pasture flock broilers, so it is conceivable, given the nature of the outdoor environments, that layer birds under these conditions would also be exposed to and their eggs become contaminated. This review focuses on the possibility of occurring in conventional and alternative egg-laying production and processing systems.
仍然是一种顽固的食源性病原体，当食用受污染的食品时，会导致人类感染李斯特菌病。被认为最易感染的人群包括老年人、免疫功能低下者和孕妇。它被表征为一种腐生生物，具有响应和适应不断变化环境的能力，因为它拥有多种应激反应机制来克服不同的温度、盐浓度和pH值等。与李斯特菌病相关的主要食品和食品产品包括乳制品和即食肉类，如火鸡产品。从历史上看，鸡蛋尚未被确定为主要来源，但在鸡蛋生产和加工过程中确实存在污染的可能性。已从鸡蛋加工厂设备中分离出该菌种，并推测其存在于鸡蛋加工厂环境中。该菌是否会持续传播到鸡蛋加工厂以外的鸡蛋上，仍是一个有待确定的风险因素。然而，多年来一直在进行研究，以开发能产生pH值和其他特性组合的洗蛋液，这些组合被认为对该菌有抑制作用。关于该菌与替代鸡蛋生产系统的关联，人们了解得更少，但已从牧场鸡群的肉鸡中分离出该菌，所以考虑到户外环境的性质，可以想象在这些条件下的蛋鸡也会接触到该菌，其鸡蛋会被污染。这篇综述聚焦于该菌在传统和替代产蛋生产及加工系统中出现的可能性。
