Objectives: We aimed to assess the incidence, demographic data, clinical features, and outcome of peritoneal infections due to Listeria monocytogenes in individuals with cirrhosis.
Methods: During a 10-yr study period, 153 cases of invasive listeriosis were recorded in a prospective population-based surveillance project carried out in Barcelona, Spain.
Results: Thirteen cases were of spontaneous bacterial peritonitis by L. monocytogenes. Ages of the patients ranged between 29 and 85 yr. In addition to cirrhosis, underlying conditions included diabetes mellitus in four and malignancy in three. Bacteremia was present in six cases (46%). Only one patient with bacteremia developed meningitis. Analysis of the peritoneal fluid showed a mean (SD) protein content of 21.5 (9.6) g/L and leukocyte count of 7,273 (9,171) cells/ml. L. monocytogenes serotype 4b was the serogroup predominantly isolated (61%). The mortality rate was 30.7%. Eight patients received empirical antibiotic treatment with cephalosporins.
Conclusions: In geographical areas with a high incidence of listeriosis, L. monocytogenes should be suspected as a causative pathogen of spontaneous bacterial peritonitis in cirrhosis. Early adjustment of antibiotic therapy is essential to reduce mortality.
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http://dx.doi.org/10.1111/j.1572-0241.2002.05798.x | DOI Listing |
Foodborne Pathog Dis
January 2025
Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, Brazil.
Foodborne pathogens have always been of public health concern and represent safety issues for food processors. These pathogens develop new ways to overcome antibiotics, survive in different environmental conditions, and the ability to reproduce in many hostile environments configure them as serious health hazards. Considering the huge number of microorganisms, three bacterial representatives were selected to provide a better knowledge about the question of which one is the worst enemy for humans, from the food industry point of view, taking into consideration their multiplication specificity, virulence, and resistance.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, 824 75, Bratislava, Slovakia.
Better growth is a phenotypic trait that can contribute to persistence of in food processing environments. To test the hypothesis objectively, persistent and non-persistent strains were selected and grown in different media to gain reliable quantitative growth characteristics. In this study, the effect of temperature in the range from 6 °C to 43 °C on the planktonic growth of genotypically and phenotypically different strains LM9611-19 (LM-P, persistent) and LM120/5 (LM-S, sporadic - potentially non-persistent) in Tryptone Soy Broth (TSB) and in semi-synthetic cheese medium (SCM) was investigated.
View Article and Find Full Text PDFFood Chem X
January 2025
College of Food Science, Southwest University, Chongqing 400715, China.
The cell-free supernatant of (LCFS) is considered a potential natural antimicrobial agent due to its outstanding antimicrobial activity. This study demonstrated that the cell-free supernatant of SHY96 (LCFS96) effectively inhibits the growth and biofilm formation of CMCC(B)54002 (_02) by reducing cell metabolic activity and damaging cell structure. Metabolomic analysis revealed that LCFS96 significantly altered 450 intracellular metabolites, affecting key metabolic pathways including linoleic acid metabolism, pyrimidine metabolism, purine metabolism, pantothenic acid and CoA biosynthesis, and the TCA cycle.
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China. Electronic address:
Listeria monocytogenes and Staphylococcus aureus are prevalent foodborne pathogens responsible for poisoning humans with food. The present study was devoted to the establishment of a method based on dual polymerase spiral reaction (dual-PSR) and melting curve analysis for concurrent identification L. monocytogenes and S.
View Article and Find Full Text PDFItal J Food Saf
November 2024
Department of Veterinary Medicine, University of Sassari.
This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and sensory characteristics of the finished product. Two audits were conducted in each plant to evaluate structural characteristics and process technologies; 72 samples of SFS at the end of seasoning and 48 environmental samples were analyzed. , spp.
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