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Oral Transmission of Listeria monocytogenes in Mice via Ingestion of Contaminated Food
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Listeria monocytogenes in beef: a hidden risk
Jaqueline Oliveira Reis1, Larrayane Albuês Carvalho Teixeira1, Adelino Cunha-Neto2
1Department of Zootechny and Agronomy, Universidade Federal de Mato Grosso, Cuiabá 78060-900, Brazil.
Research in Microbiology
|June 3, 2024
Summary
Listeria monocytogenes is a significant pathogen in beef, with prevalence rates from 2.5% to 59.4%. Contamination often occurs during beef processing, particularly during skinning and evisceration.
Area of Science:
- Food safety
- Microbiology
- Veterinary public health
Background:
- Listeria monocytogenes is a foodborne pathogen often found in meat products.
- Beef contamination by L. monocytogenes receives less attention than other pathogens like Salmonella and E. coli.
- Understanding L. monocytogenes in beef is crucial for public health and food safety.
Purpose of the Study:
- To review the literature on Listeria monocytogenes in beef.
- To investigate pathogenic mechanisms, contamination routes, prevalence, and regulations.
- To highlight critical control points in beef processing.
Main Methods:
- Comprehensive literature review on L. monocytogenes in beef.
- Analysis of prevalence data from various global studies.
- Examination of regulatory frameworks concerning L. monocytogenes in beef.
Main Results:
- Prevalence of L. monocytogenes in beef and beef products ranges from 2.5% to 59.4%.
- Serotype 4b of L. monocytogenes was frequently isolated from contaminated beef.
- Skinning and evisceration stages were identified as critical contamination points during food processing.
Conclusions:
- Listeria monocytogenes poses a notable risk in beef products.
- Effective control measures during processing, especially skinning and evisceration, are essential.
- Further research and stringent regulations are needed to mitigate L. monocytogenes contamination in beef.
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