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Rhombencephalitis caused by Listeria monocytogenes with hydrocephalus and intracranial hemorrhage:A case report and review of the literature

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World Journal of Clinical Cases 2019年第4期7卷 538-547页

作者： Jing-Jing Liang Xiao-Yan He Hong Ye Department of Neurology Wuhan University Renmin Hospital Department of Neurology Shijiazhuang Second Hospital Department of Neurology Xuanwu Hospital Capital Medical University

BACKGROUND Listeria monocytogenes(L. monocytogenes), a Gram-positive facultatively intracellular bacterium, is the causative agent of human listeriosis. Listeria infection is usually found in immunocompromised patients, including elderly people, pregnant women, and newborns, whereas it is rare in healthy people. *** may cause meningitis, meningoencephalitis, and some very rare and severe complications, such as hydrocephalus and intracranial hemorrhage,which cause high mortality and morbidity worldwide. Up to now, reports on hydrocephalus and intracranial hemorrhage due to L. monocytogenes are *** SUMMARY We herein report a case of rhombencephalitis caused by L. monocytogenes in a 29-year-old man. He was admitted to the hospital with a 2-d history of headache and fever. He consumed unpasteurized cooked beef two days before *** medical history included type 2 diabetes mellitus, and contaminated beef intake 2 d before onset. Cerebrospinal fluid analysis revealed Gram-positive rod infection, and blood culture was positive for L. monocytogenes. Magnetic resonance imaging findings suggested rhombencephalitis and *** was started empirically and then modified according to the blood culture results. Repeated CT images were suggestive of intracranial *** the patient underwent aggressive external ventricular drainage, he died of a continuing deterioration of intracranial *** Hydrocephalus, intracranial hemorrhage, and inappropriate antimicrobial treatment are the determinations of unfavorable outcomes.

关键词： Rhombencephalitis Listeria monocytogenes Central nervous system infections Hydrocephalus Intracranial hemorrhage Case report

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Effects of Sodium Lactate on the Survival of Listeria monocytogenes, Escherichia coliO157:H7, and Salmonellaspp. in Cooked Ham at Refrigerated and Abuse Temperatures

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Food and Nutrition Sciences 2011年第5期2卷 464-470页

作者： Cheng-An Hwang Shiowshuh Sheen Vijay Juneja Residue Chemistry and Predictive Microbiology Research Unit Eastern Regional Research Center Agricultural Research Service United States Department of Agriculture Wyndmoor USA

The objective of this study was to determine the effect of sodium lactate on the survival of Listeria monocytogenes, Escherichia coli O157: H7, and Salmonella spp. in cooked ham during storage at refrigerated and abuse temperatures. Cooked ham was added with 0% - 3% lactate, inoculated with a multiple-strain mixture of L. monocytogenes, E. coli O157: H7, or Salmonella spp. and stored at 4oC - 15oC for up to 35 day. The growth of the three pathogens was inhibited in ham containing 3% lactate, and no growth of E. coli O157: H7 and Salmonella spp. occurred at the lowest storage tem- peratures of 6 and 8oC, respectively. In ham containing no lactate, the average growth rates were 0.256 - 0.380 log CFU/day for L. monocytogenes at 4oC - 8oC, 0.242 - 0.315 log CFU/day for E. coli O157: H7 at 8oC - 15oC, and 0.249 - 0.328 log CFU/day for Salmonella spp. at 10oC - 15oC. The addition of 1% or 2% lactate significantly (P monocytogenes and E. coli O157: H7. Polynomial models were developed to describe the growth rates of the three pathogens as affected by the lactate concentration and storage tem- perature. Results from this study demonstrate the effect of lactate on the growth of L. monocytogenes, E. coli O157: H7, and Salmonella spp. in cooked ham and indicate the effective lactate concentrations and storage temperatures that can be used to enhance the microbiological safety of ready-to-eat ham products.

关键词： Ham Lactate Listeria monocytogenes Escherichia Coli O157: H7 Salmonella spp.

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Evaluation of Potential for Translocation of Listeria monocytogenesfrom Floor Drains to Food Contact Surfaces in the Surrounding Environment Using Listeria innocuaas a Surrogate

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Advances in Microbiology 2012年第4期2卷 565-570页

作者： Jasdeep K. Saini James L. Marsden Daniel Y. C. Fung Beth Ann Crozier-Dodson Food Science Institute Department of Animal Sciences and Industry Kansas State University Manhattan US Food Science Institute Department of Animal Sciences and Industry Kansas State University Manhattan US.

Floor drains in processing environments harbor Listeria spp. due to continuous presence of humidity and organic substrates. Cleaning and washing activities in food-processing facilities can translocate the bacterial cells from the drain to the surrounding environment, thus contaminating food products still in production. This study evaluated the potential for translocation of Listeria monocytogenes from drains to food contact surfaces in the surrounding environment using Listeria innocua as a surrogate. A 7 × 7 × 8-foot polycarbonate flexi-glass chamber with a 10-inch-diameter drain mounted on an aluminum cabinet was used. Stainless steel coupons (6.4 × 1.9 × 0.1 cm, 12 per height) were hung at 1, 3, and 5 feet inside the chamber. Four treatment sets;non-inoculated, non-treated;non-inoculated, treated;inoculated, treated;inoculated non-treated;and two subtreatments of 8 h and 48 h were performed. For the inoculated sets, meat slurry (10 gof ground beef in 900 mL water) and a four-strain cocktail of Listeria innocua at 7 - 8 log CFU/mL were used. For the treated sets, in addition, a commercial cleaner and sanitizer was applied. The drain was cleaned using a pressure hose (40 - 50 psi) after 8 h and 48 h. Coupons were then removed and enriched in listeria enrichment broth to establish if any cell translocated from the drain onto the stainless steel coupons via aerosols generated during washing. Confirmation was done using VIP Listeria rapid test kits. Results indicated translocation at all three heights ranging from 2% - 25%. Significantly higher translocation (p Listeria spp. from drains to food contact surfaces does occur and increases with increased proximity to the drain.

关键词： Listeria monocytogenes Listeria Innocua Drain Translocation Stainless Steel Coupons

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Over-Production of P60 Family Proteins, Glycolytic and Stress Response Proteins Characterizes the Autolytic Profile of Listeria monocytogenes

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Advances in Microbiology 2012年第2期2卷 181-200页

作者： Elsa Pinto Natália Marques Peter W. Andrew M. Leonor Faleiro BioFig Universidade do Algarve Faculdade de Ciências e Tecnologia Faro Portugal Centro de Biomedicina Molecular e Estrutural (IBB) Faculdade de Ciências e Tecnologia Universidade do Algarve Faro Portugal Department of Infection Immunity and Inflammation University of Leicester Leicester UK

Listeria monocytogenes is a foodborne pathogen capable of surviving under challenging conditions both outside and inside the host. During the transition from exponential to stationary phase it experiences a series of environmental changes that require an appropriate response to maintain cell viability. In this study the autolytic behaviour of a L. monocytogenes strain was investigated by two-dimensional electrophoresis. The study was done at the permissive autolysis temperature, 30℃ and at 20℃, an autolysis non-permissive temperature. An autolytic strain proteome was also compared to a non-autolytic strain at the permissive autolysis temperature. The autolytic strain proteome at 30℃ in comparison to 20℃ evidenced increased synthesis of the P60 autolysin, glycolytic enzymes and proteins related with environmental stress responses. The over-production of P45 autolysin, was observed when the autolytic strain proteome was compared with the non-autolytic strain. The proteomes at the non-permissive temperature and the proteome of the non-autolytic strain were characterized by a diminished synthesis of several stress related proteins. The lack of autolysis seems to be associated to the over-production of proteins linked to fatty acid and amino acid synthesis, transcription regulation and cell morphogenesis as evidenced by the proteome at the non-permissive temperature and the non-autolytic strain. Autolysis proteome evidenced the over-production of P60 autolysins, glycolysis and stress proteins whereas the proteome obtained in conditions of absence of autolysis reveal a completely different group of proteins. Possible targets to activate listerial autolysis were identified.

关键词： Listeria monocytogenes Autolysis Proteome Stress Proteins

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Use of Bacteriocin Producing Lactococcus lactissubsp. lactisLABW4 to Prevent Listeria monocytogenesInduced Spoilage of Meat

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Food and Nutrition Sciences 2014年第22期5卷 2115-2123页

作者： Soma Barman Ranjan Ghosh Narayan C. Mandal Mycology and Plant Pathology Laboratory Department of Botany Visva-Bharati Santiniketan India

A bacteriocin producing strain of Lactococcus lactis subsp. lactis LABW4 was isolated from naturally fermented milk product which exhibited strong antibacterial activity against Listeria monocytogenes MTCC657, a food spoilage psychrophilic organism. Both cell free and heat killed supernatants of LABW4 were effective to produce zones of inhibition against L. monocytogenes in vitro. The antibacterial metabolite(s) of LABW4 showed strong cidal effect on the growth of L. monocytogenes. Meat samples, mixed with heat killed supernatant of LABW4 when inoculated with Listeria, remain fresh up to 25 days in refrigerated condition whereas spoilage started immediately after 24 hours of inoculation for control sets. Enhancement of Lactate dehydrogenase of L. monocytogenes upon treatment with LABW4 cell free supernatant suggested its lytic mode of action. Cell lysis or degradations were also supported by scanning electron micrograph of treated cells.

关键词： Lactic Acid Bacteria Bacteriocin Spoilage of Meat Listeria monocytogenes Lactate dehydrogenase

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Comparative Analysis of Pathogenicity Assays and PCR for Listeria monocytogenesIsolated from Animal, Raw Food and Environmental Sources in Korea

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Advances in Microbiology 2013年第2期3卷 191-199页

作者： Sanghun Park Jihun Jung Younghee Oh Jibho Lee Seunghee Ryu Hyowon Jung Sunhee Park Miok Song Gunyong Park Sungmin Choi Sangmi Lee Junghun Kim YoungZoo Chae Byungyeol Jung Myunghun Lee Hyunsoo Kim Seoul Metropolitan Government Research Institute of Public Health and Environment Yangjae-Dong Seocho-Gu Seoul Korea

Results of PCR with oligonucleotide primers were designed from the assembled panel of four potential virulence genes (two of internalin gene and two of transcriptional regulator gene). Most of the isolates including reference strains were reactive by PCR, whereas the other strains (No.80, 81, and 83) isolated from pork, were non-reactive by PCR. In particular, all pork isolates were PCR-negative for two primers (lmo2672 and 2821) sets tested. However, No.82 was positive for lmo1134 primer, and No.84 was positive for lmo2470 of pork isolates. It was observed that all Listeria monocytogenes (L. monocytogenes) penetrate Vero cells, although the invasion efficiency of each strain varied (between 0.5 and 18.9%). When compared in cell assay with PFGE, the results were shown that the mean invasion efficiency for lineage II isolate (2.6%) was significantly lower (ANOVA-test,

关键词： PFGE Vero Cell Listeria monocytogenes in Vitro Assay

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The Effects of Heat Shock on the D-Values of Listeria monocytogeneson Selected Seafood Matrices

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Advances in Microbiology 2015年第8期5卷 580-585页

作者： Michael V. Wood Aswathy Sreedharan Rachael Silverberg Alina N. Balaguero Keith R. Schneider Department of Food Science and Human Nutrition University of Florida Gainesville FL USA

With more ready-to-eat foods and increased shelf-lives, prevention of Listeria monocytogenes contamination has become a necessity for the food industry. This study examined the effects of sublethal heat treatment on the decimal reduction time (D-values) of three L. monocytogenes serotypes (1/2a, 1/2b, 4c), and non-pathogenic L. innocua. The D70 (D-value at 70℃) values of heat-shocked (HS) and non-heat-shocked (NHS) Listeria grown in tryptic soy broth (TSB) were determined. The D70 values of HS L. monocytogenes serotype 1/2a and L. innocua were significantly higher compared to NHS cultures, although by 48 h, the values returned to NHS levels. When HS and NHS 1/2a and 1/2b were inoculated on crab meat and cooked shrimp, the D70 values of HS cultures were at least 2-fold higher, compared to when they were grown in TSB. This increase in heat resistance for the HS cultures may be attributed to the protective effect of the seafood matrix itself.

关键词： Listeria monocytogenes Ready-to-Eat Seafood Heat Shock D-Value

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Survival of Listeria monocytogenesduring Frying of Chicken Burger Patties

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Food and Nutrition Sciences 2011年第5期2卷 471-475页

作者： Woan Chwen Wong Chai Fung Pui Tuan Zainazor Tuan Chilek Ahmad Noorlis John Yew Huat Tang Yoshitsugu Nakaguchi Mitsuaki Nishibuchi Son Radu Center of Excellence for Food Safety Research Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Serdang Malaysia

This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially available chicken burger patties were artificially contaminated with L. monocytogenes at level of approximately 9 log CFU/ml. The contaminated chicken burger patties were cooked for 0, 2, 4, 5, 8, and 10 minutes to determine survival of L. monocyto-genes. Results demonstrated a linear correlation between mean log reduction of L. monocytogenes and frying time. L. monocytogenes was not detected in chicken burger patties that were cooked for 6 minutes and above. As a result from this study, it is suggested that a minimum frying time for burger patties is 6 minutes. This can be treated as a safety measure to avoid consequences of consumption of undercooked burger patties.

关键词： Listeria monocytogenes Survival Frying Chicken Burger Patties

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Efficacy of Antimicrobial Lauric Arginate against Listeria monocytogeneson Stainless Steel Coupons

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Advances in Microbiology 2013年第1期3卷 65-68页

作者： Jasdeep K. Saini Miguel A. Barrios James L. Marsden Kelly J. K. Getty Daniel Y. C. Fung Department of Animal Sciences and Industry Kansas State University Manhattan USA

Commercially processed foods become contaminated with Listeria monocytogenes in post-processing environments where favorable conditions help the bacteria thrive. The US Food and Drug Administration has approved Lauric arginate (LAE) as generally recognized as safe (GRAS) for certain food applications. This study evaluated the efficacy of Mirenat-N (LAE dissolved in food-grade propylene glycol) against L. monocytogenes on food contact surfaces. A three-strain cocktail of L. monocytogenes was used to inoculate 24 polished stainless steel coupons with three treatments, 100 ppm and 200 ppm solutions of LAE and water (control);two sub-treatments of high (6 log CFU/ml) and low (4 log CFU/ml) inoculum levels;and two contact times of 5 and 15 min. Attached bacteria were dislodged by vortexing coupons for 1 min with 20 g of 3-mm solid glass beads in 10 ml of 0.1% peptone diluent, and bacterial populations were calculated by plating onto modified oxford medium (MOX) and thin agar layer MOX (TALMOX). The 100 ppm treatment showed average reductions of 1.38 and 2.57 log CFU/coupon at the low inoculum level and 0.37 and 0.62 log CFU/coupon at high inoculum levels, after 5 and 15 min exposure, respectively. For 200 ppm at the high inoculum level, 1.23 and 1.88 log CFU/coupon reductions were seen for 5 and 15 min, respectively;the low inoculum level at 5 and 15 min exposure showed reductions of ≤1.5 log CFU/coupon. The 100 ppm LAE treatment was more effective at low inoculum levels for 5 and 15 min contact times and may be used to control low levels of contamination of L. monocytogenes on food contact surfaces.

关键词： Lauric Arginate Listeria monocytogenes Stainless Steel Coupons

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Identification of Salmonella and Listeria monocytogenes by Near-infrared Spectroscopy and PCA

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Meteorological and Environmental Research 2019年第4期10卷 77-80页

作者： Jiang Chuan Zhang Xiaohong Zou Xiaolong Lu Guangying Liu Yangchun Lishui Institute of Food and Drug & Quality and Technical Inspection

Near-infrared spectra of pathogenic bacteria (salmonella and Listeria monocytogenes ) were determined, and the spectral data were analyzed by the projection discriminant analysis based on principal component analysis (PCA). The expected results were obtained. The results showed that salmonella and L. monocytogenes could be distinguished from each other by the near-infrared spectroscopy of the whole cells, cell walls or cytoplasm.

关键词： Near-infrared spectroscopy Salmonella Listeria monocytogenes PCA Identification

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