Risk factor-based clustering of Listeria monocytogenes in food processing environments using principal component analysis.

Listeria monocytogenes has a range of strategies that allow it to persist as biofilms in food processing environments (FPE), making it a pathogen of concern to the food industry. The properties of these biofilms are highly variable among strains, and this significantly affects the risk of food contamination. The present study therefore aims to conduct a proof-of-concept study to cluster strains of L.

Architectural Features and Resistance to Food-Grade Disinfectants in - spp. Dual-Species Biofilms.

is considered a foodborne pathogen of serious concern capable of forming multispecies biofilms with other bacterial species, such as spp., adhered onto stainless steel (SS) surfaces. In an attempt to link the biofilms' morphology and resistance to biocides, dual-species biofilms of , in co-culture with either , , or , were assayed to ascertain their morphological characteristics and resistance toward benzalkonium chloride (BAC) and neutral electrolyzed water (NEW).

Tracking bacteriome variation over time in Listeria monocytogenes-positive foci in food industry.

The variation in microbial composition over time was assessed in biofilms formed in situ on selected non-food and food contact surfaces of meat and fish industries, previously identified as Listeria monocytogenes-positive foci. First, all samples were analysed for the detection and quantification of L. monocytogenes using ISO 11290-1 and ISO 11290-2 norms, respectively.

Current Knowledge on Biofilms in Food-Related Environments: Incidence, Resistance to Biocides, Ecology and Biocontrol.

Although many efforts have been made to control in the food industry, growing pervasiveness amongst the population over the last decades has made this bacterium considered to be one of the most hazardous foodborne pathogens. Its outstanding biocide tolerance capacity and ability to promiscuously associate with other bacterial species forming multispecies communities have permitted this microorganism to survive and persist within the industrial environment. This review is designed to give the reader an overall picture of the current state-of-the-art in sessile communities in terms of food safety and legislation, ecological aspects and biocontrol strategies.

Incidence and characterization of Staphylococcus aureus in fishery products marketed in Galicia (Northwest Spain).

A total of 298 fishery products purchased from retail outlets in Galicia (NW Spain) between January 2008 and May 2009 were analyzed for the presence of Staphylococcus aureus. S. aureus was detected in a significant proportion of products (~25%).