Used Against Listeria Monocytogenes and its Biofilm in the Foods and Food Industries

Abstract

    Listeria monocytogenes is a rod-shaped, gram-positive, facultative anaerobe microorganism that can form biofilms. They can grow in a wide range of pH and temperature conditions, as well as in low water activity value. Because of the serious clinical effects of listeriosis and the high mortality rate despite its low incidence, it is regarded as a significant food-borne pathogen in terms of public health. The ability of L. monocytogenes agents to adapt to environmental stress factors and their ubiquitous nature are important. Although the techniques used in the production stages of foods, such as heat treatment, have a lethal effect due to their technologies, it is known that the factors pose a risk to food and food industries due to the resistance they have developed over time. Furthermore, they may pose a risk by causing continuous secondary contamination in food facilities due to their biofilm-forming properties and the protective effect that biofilm structures provide is critical in the development of resistance to conventional sanitation methods. Some modern techniques with proven efficacy that can be used for L. monocytogenes and its biofilm in food and food industries are explained in this review.

Keywords

• Listeria monocytogenes
• New production techniques
• Public health

Gıda ve Gıda İşletmelerinde Listerıa Monocytogenes ve Biyofilmine Karşı Kullanılan Bazı Modern Teknikler

Öz

    Listeria monocytogenes çubuk formda, gram pozitif, fakültatif anaerob ve biyofilm oluşturabilme özelliğine sahip bir mikroorganizmadır. Oldukça geniş pH ve sıcaklık aralıklarında gelişebildikleri gibi düşük su aktivitesi değerlerinde de yaşamlarını sürdürebilmektedirler. Listeriozisde ciddi klinik tabloların oluşabilmesi, insidensin düşük olmasına karşın mortalitenin yüksekliği halk sağlığı bakımından gıda kaynaklı önemli bir patojen olarak değerlendirilmesine neden olmaktadır. Listeria monocytogenes etkenlerinin ubiquiter özelliği ve çevresel stres faktörlerine karşı adaptasyon yeteneği önem arz etmektedir. Isıl işlemler gibi gıdaların üretim aşamalarında teknolojileri gereği uygulanan teknikler letal etki oluşturmakla birlikte etkenlerin zaman içinde kazandıkları dirençten dolayı gıda ve gıda işletmeleri için risk teşkil ettikleri bilinmektedir. Ayrıca biyofilm oluşturabilme özelliklerinden dolayı gıda tesislerinde sürekli sekonder kontaminasyonlara neden olabilmektedirler. Oluşturdukları biyofilm yapılarının sağladığı koruyucu etki, geleneksel sanitasyon yöntemlerine karşı dirençlilik gelişiminde önem arz etmektedir. Gıda ve gıda işletmelerinde Listeria monocytogenes ve oluşturduğu biyofilmine yönelik kullanılabilecek ve etkinliği kanıtlanmış bazı modern teknikler bu derlemede ele alınmıştır.

Anahtar Kelimeler

• Halk sağlığı
• Listeria monocytogenes
• Yeni üretim teknikleri

Kaynakça

1. Amézquita, A. ve Brashears, M. M. (2002). Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. Journal of Food Protection, 65(2), 316–325. https://doi.org/10.4315/0362-028X-65.2.316
2. Adzitey, F. ve Huda, N. (2010). Listeria monocytogenes in foods: Incidences and possible control measures. African Journal of Microbiology Research, 4(25), 2848-2855. https://doi.org/10.5897/AJMR.9000474
3. Bingol, E. B., Dumen, E., Kahraman, T., Akhan, M., Issa, G. ve Ergun, O. (2013). Prevalence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 in meat and meat products consumed in Istanbul. Med. Weter., 69(8), 488-491.
4. Bahrami, A., Baboli, Z. M., Schimmel, K., Williams, L. ve Jafari, S. M. (2020). Efficiency of non-conventional processing technologies for the control of Listeria monocytogenes in food products, Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2019.12.009
5. Bover-Cid, S., Belletti, N., Aymerich, T. ve Garriga, M. (2015). Modeling the protective effect of a w and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham. Food Research International, 75, 194–199. https://doi.org/10.1016/j.foodres.2015.05.052
6. Chan, B. K. ve Abedon, S. T. (2015). Bacteriophages and their enzymes in biofilm control. Current Pharmaceutical Design, 21(1), 85-99.
7. Dümen, E., Issa, G., Ikiz, S., Bağcıgil, F., Özgür, Y., Kahraman, T., Ergin, S. ve Yeşil, O. (2011). Determining existance and antibiotic susceptibility status of Listeria monocytogenes isolated from dairy products, serological and moleculer typing of the isolates. Kafkas Univ Vet Fak Derg, 17(Suppl A), 111-119. https://doi.org/10.9775/kvfd.2010.3632
8. Erol, İ. (2007). Gıda Hijyeni ve Mikrobiyolojisi. s. 127. Ankara: Pozitif Matbaacılık.

9. European Food Safety Authority and European Centre for Disease Prevention and Control (EFSA ve ECDC). (2018). The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2017. EFSA Journal, 16(12). https://doi.org/10.2903/j.efsa.2018.5500
10. Farkas, J. (2006). Irradiation for better foods. Trends in Food Science & Technology, 17(4), 148–152. https://doi.org/10.1016/j.tifs.2005.12.003
11. Farkas, J. ve Mohácsi-Farkas, C. (2011). History and future of food irradiation. Trends in Food Science & Technology, 22(2-3), 121–126. https://doi.org/10.1016/j.tifs.2010.04.002
12. Guo, Q., Sun, D. -W., Cheng, J. -H. ve Han, Z. (2017). Microwave processing techniques and their recent applications in the food industry. Trends in Food Science & Technology, 67, 236–247. https://doi.org/10.1016/j.tifs.2017.07.007
13. Gray, J. A., Chandry, P. S., Kaur, M., Kocharunchitt, C., Bowman, J. P. ve Fox, E. M. (2018). Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities. Frontiers in Microbiology, 9. https://doi.org/10.3389/fmicb.2018.00605
14. García, P., Rodríguez, L., Rodríguez, A. ve Martínez, B. (2010). Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins. Trends in Food Science & Technology, 21(8), 373–382. https://doi.org/10.1016/j.tifs.2010.04.010
15. Hugas, M., Garriga, M. ve Monfort, J. M. (2002). New mild technologies in meat processing: high pressure as a model technology. Meat Science, 62(3), 359-371. https://doi.org/10.1016/S0309-1740(02)00122-5
16. Li, W., Bai, L., Fu, P., Han, H., Liu, J. ve Guo, Y. (2018). The Epidemiology of Listeria monocytogenes in China. Foodborne Pathogens and Disease, 15(8), 459-466. https://doi.org/10.1089/fpd.2017.2409
17. Mikš-Krajnik, M., James Feng, L. X., Bang, W. S. ve Yuk, H. -G. (2017). Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds. Food Control, 74, 54–60. https://doi.org/10.1016/j.foodcont.2016.11.033
18. Sung, H. -J. ve Kang, D. -H. (2014). Effect of a 915 MHz microwave system on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in salsa. LWT - Food Science and Technology, 59(2), 754–759. https://doi.org/10.1016/j.lwt.2014.05.058
19. Salmond, G. P. C. ve Fineran, P. C. (2015). A century of the phage: past, present and future. Nature Reviews Microbiology, 13(12), 777-786. https://doi.org/10.1038/nrmicro3564
20. Thakur, M., Asrani, R. K. ve Patial, V. (2018). Listeria monocytogenes : A Food-Borne Pathogen. Foodborne Diseases, 157–192. https://doi.org/10.1016/B978-0-12-811444-5.00006-3
21. Tang, J., Hong, Y. K., Inanoglu, S. ve Liu, F. (2018). Microwave pasteurization for ready-to-eat meals. Current Opinion in Food Science, 23, 133-141. https://doi.org/10.1016/j.cofs.2018.10.004
22. Vijayakumar, P. P. ve Muriana, P. M. (2017). Inhibition of Listeria monocytogenes on ready-to-eat meats using bacteriocin mixtures based on mode-of-action. Foods, 6(3), 22. https://doi.org/10.3390/foods6030022
23. Zeinali, T., Jamshidi, A., Khanzadi, S. ve Azizzadeh, M. (2015). The effect of short-time microwave exposures on Listeria monocytogenes inoculated onto chicken meat portions. Veterinary Research Forum, 6(2), 173-176. Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
24. Zhao, G., Zhang, R. ve Zhang, M. (2017). Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products. International Journal of Food Science & Technology, 52(1), 3-12. https://doi.org/10.1111/ijfs.13203