Listeria monocytogenes στα τυριά

Abstract

Listeria monocytogenes is a pathogenic food-borne bacterium that has been associated with several cases of human infection and food recalls worldwide. Listeriosis, the infection caused by Listeria monocytogenes, is a sporadic and rare disease, but with high mortality rates. Due to its special living and survival conditions, this bacterium poses a risk to both food industry and economy, as well as to public health. Its presence in several types of cheese requires the observance of preventive measures and the existence of control at the level of production, processing and distribution, but also the informing of consumers about their contribution to food safety. However, the food microbiologist is obliged to analyze each food for the presence of Listeria monocytogenes and in a short time, as it is possible that the food involved has already been consumed, before the identification protocol is completed. For this purpose, various methods of quantitative and qualitative detection of bacterium have been developed, with quite good prospects of reliability and accuracy. However, the characteristics of this pathogenic bacterium make it almost impossible to eliminate from food. Therefore, the ways to prevent and control it, in case of its presence, are perhaps the most important challenges against Listeria monocytogenes. The aim of the present work is the study of the microorganism Listeria monocytogenes, giving a general background of information about it, the research of its presence and growth conditions in the variety of cheese, while special mention is made about the methods of its avoidance, detection and subtyping.