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

Yıl 2021, Sayı: 1, 19 - 26, 31.03.2021

Kadir Gönen

Öz

    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.

Anahtar Kelimeler

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

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