Listeria occurrence and Control in Meat, compiled by Food Research Inst.

Recent References on Incidence and Control of Listeria in Meat

updated February 24, 1999

Outbreaks
Contamination Processes
Growth of Listeria on Meat
Methods for Detection and Typing
Control of Listeria using:
    Thermal Processes
    Lactobacilli, Probiotic bacteria, Bacteriocins
    Organic Acids
    Other Preservatives
    Irradiation
    Other Physical Processes
    Modified Atmospheres
Mathematical Models

Outbreaks:

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CDC. Update: Multistate outbreak of listeriosis United States, 1998–1999 (reprinted from MMWR 47:1117, 1999). JAMA 1999; 281:317–318.
Goulet V, Rocourt J, Rebiere I, Jacquet C, Moyse C, Dehaumont P, Salvat G, and Veit P. Listeriosis outbreak associated with the consumption of rillettes in France in 1993. J. Infect. Dis. 1998; 177:155–160.
Loncarevic S, Danielssontham ML, Martensson L, Ringner A, Runehagen A, and Tham W. A case of foodborne listeriosis in Sweden. Lett. Appl. Microbiol. 1997; 24:65–68.

Contamination Processes:

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Katsaras K. The adhesion of Salmonella typhimurium, Listeria monocytogenes and Escherichia coli O157-H7 to high-grade steel surfaces as seen under the scanning electron microscope [German]. Fleischwirtschaft 1998; 78(2):119-121.
Nesbakken T, Kapperud G, and Caugant DA. Pathways of Listeria monocytogenes contamination in the meat processing industry. Int. J. Food Microbiol. 1996; 31(1-3):161-171.
Samelis J, Kakouri A, Georgiadou KG, and Metaxopoulos J. Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham. J. Appl. Microbiol. 1998; 84(4):649-660.

Presence and Growth of Listeria on Meat:

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Barakat RK, and Harris LJ. Growth of Listeria monocytogenes and Yersinia enterocolitica on cooked modified-atmosphere-packaged poultry in the presence and absence of a naturally occurring microbiota. Appl. Environ. Microbiol. 1999; 65:342–345.
Begot C, Lebert I, and Lebert A. Variability of the response of 66 Listeria monocytogenes and Listeria innocua strains to different growth conditions. Food Microbiol. 1997; 14:403–412.
Beumer RR, Tegiffel MC, Deboer E, and Rombouts FM. Growth of Listeria monocytogenes on sliced cooked meat products. Food Microbiology 1996; 13(4):333-340.
Cabedo L, Sofos JN, and Smith GC. Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E. J. Food Protect. 1998; 61(1):36-40.
Harrison JA and Harrison MA. Fate of Escherichia coli O157-H7, Listeria monocytogenes, and Salmonella typhimurium during preparation and storage of beef jerky. J. Food Protect. 1996; 59(12):1336-1338.
Harrison JA, Harrison MA, and Rose RA. Fate of Listeria monocytogenes and Salmonella species in ground beef jerky. J. Food Protect. 1997; 60(9):1139-1141.
Kaya, M, and Gokalp, HY. The incidence of Listeria spp. in Turkish style dry sausage. Fleischwirtschaft 1997; 77:275~276.
Nissen H and Holck A. Survival of Escherichia coli O157-H7, Listeria monocytogenes and Salmonella kentucky in Norwegian fermented, dry sausage. Food Microbiology 1998; 15(3):273-279.
Vannetten P, Valentijn A, Mossel DAA and Huisintveld JHJ. Fate of low temperature and acid-adapted Yersinia enterocolitica and Listeria monocytogenes that contaminate lactic acid decontaminated meat during chill storage. J. Appl. Microbiol.1997; 82(6):769-779.
Wang GH and Shi MZ. The behaviour of Listeria monocytogenes in vacuum-packed sliced Chinese spiced beef. Fleischwirtschaft. 1997; 77(1):57-58.

Methods for Detection and Typing:

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Abu Al-Soud W, and Radstrom. Capacity of nine thermostable DNA polymerases to mediate DNA amplification in the presence of PCR-inhibiting samples. Appl. Environ. Microbiol. 1998; 64:3748-3753.
Brosch R, Brett M, Catimel B, Luchansky JB, Ojeniyi B, and Rocourt J. Genomic fingerprinting of 80 strains from the WHO multicenter international typing study of Listeria monocytogenes via pulsed-field gel electrophoresis (PFGE). Int. J. Food Microbiol. 1996; 32:343–355.
Burow H, Weber A, and Patel J. Detection of Listeria spp in faecal samples of farm animals and in food samples of animal origin. Fleischwirtschaft 1996; 76:745-748.
Duffy G, and Sheridan JJ. The effect of temperature, pH and medium in a surface adhesion immunofluorescent technique for detection of Listeria monocytogenes. J. Appl. Microbiol. 1997; 3:95-101.
Duffy G, Sheridan JJ, Hofstra H, McDowell DA, and Blair IS. A comparison of immunomagnetic and surface adhesion immunofluorescent techniques for the rapid detection of Listeria monocytogenes and Listeria innocua in meat. Lett. Appl. Microbiol. 1997; 24:445-450.
Franco CM, Quinto EJ, Fente CA, Menendez S, Vazquez B, Dominguez L, and Cepeda A. Detection of Listeria monocytogenes on selective media without subculturing in food processing plants. Arch. Lebensmittelhyg. 1997; 48:54-56.
Graham T, Golsteyn-Thomas EJ, Gannon VP, and Thomas JE, Genus- and species-specific

Listeria monocytogenes

Can. J. Microbiol.

Iida, T, Kanzaki M, Nakama A, Kokubo Y, Maruyama T, and Kaneuchi C. Detection of Listeria monocytogenes in humans, animals and foods. J. Vet. Med. Sci. 1998; 60:1341-1343.
Klein PG, and Juneja VK. Sensitive detection of viable Listeria monocytogenes by reverse

Appl. Environ. Microbiol

Korsak N, Daube G, Ghafir Y, Chahed A, Jolly S, and Vindevogel H. An efficient sampling technique used to detect four foodborne pathogens on pork and beef carcasses in nine Belgian abattoirs. J. Food Prot. 1998; 61:535-541.
Loessner MJ, Rudolf M, and Scherer S. Evaluation of luciferase reporter bacteriophage a511::luxAB for detection of Listeria monocytogenes in contaminated foods. Appl. Environ. Microbiol. 1997; 63:2961-2965.
Lucke, FK, and Tenbosch C. Advantages of and limits to application of the polymerase chain reactin (PCR) to detection and typing of food-borne pathogenic bacteria. Dtsch. Lebens. Rundschau 1998; 94:182-187.
Manzano M, Cocolin L, Cantoni C, and Comi G. A rapid method for the identification and

Listeria monocytogenes

Int. J. Food Microbiol.

Pillai SD, and Ricke SC. Strategies to accelerate the applicability of gene amplification

Crit. Rev. Microbiol.

Sheridan JJ, Duffy G, McDowell DA, and Blair IS. Development of a surface adhesion immunofluorescent technique for the rapid isolation of Listeria monocytogenes and Listeria innocua from meat. J. Appl. Microbiol. 1997; 82:225-232.
Walsh D, Duffy G, and Sheridan JJ. Comparison of selective and nonselective enrichment media for the isolation of Listeria species from retail foods. J. Food Safety 1998; 18:85-99.
Yan W, Malik MN, Peterkin PI, and Sharpe AN. Comparison of the hydrophobic grid-membrane filter DNA probe method and the Health Protection Branch standard method for the detection of Listeria monocytogenes in foods. Int. J. Food Microbiol. 1996; 30:379-84.

Control of Listeria:

Control by Thermal Processes

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Augustin JC, Carlier V, and Rozier J. Mathematical modeling of the heat resistance of Listeria monocytogenes. J. Appl. Microbiol.1998; 84(2):185-191.
Carlier V, Augustin JC, and Rozier J. Destruction of Listeria monocytogenes during a ham cooking process. J. Food Protect. 1996; 59(6):592-595.
Carlier V, Augustin JC, and Rozier J. Heat resistance of Listeria monocytogenes (phagovar 2389/2425/3274/2671/47/108/340) - d- and z-values in ham. J. Food Protect. 1996; 59(6):588-591.
Doherty AM, McMahon CMM, Sheridan JJ, Blair IS, Mcdowell DA, and Hegarty T. Thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in meat and potato substrates. J. Food Safety 1998; 18(2):69-83.
Hansen TB and Knochel S. Thermal inactivation of Listeria monocytogenes during rapid and slow heating in sous vide cooked beef. Lett. Appl. Microbiol. 1996; 22(6):425-428.
Incze K, Kormendy L, Kormendy I, and Zsarnoczay G. Considerations of critical microorganisms and indicator enzymes in connection with the pasteurizatino of meat products. Meat Sci. 1999; 51:115-121.
Kamat AS and Nair PM. Identification of Listeria innocua as a biological indicator for inactivation of L. monocytogenes by some meat processing treatments. Food Sci. Technol.-Lebensm. Wiss. Technol. 1996; 29(8):714-720.
Khojasteh A and Murano EA. Inability of heat stress to affect sensitivity of Listeria monocytogenes to pediocin in pork. J. Food Safety 1996; 16(3):201-208.
Roering AM, Wierzba RK, Ihnot AM and Luchansky JB. Pasteurization of vacuum-sealed packages of summer sausage inoculated with Listeria monocytogenes. J. Food Safety 1998; 18(1):49-56.

Control by Lactobacilli, Probiotic bacteria, Bacteriocins

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Avery SM and Buncic S. Anti-listerial effects of a sorbate-nisin combination in vitro and on packaged beef at refrigeration temperature. J. Food Protect. 1997; 60(9):1075-1080.
Aymerich MT, Hugas M, and Monfort JM. Bacteriocinogenic lactic acid bacteria associated with meat products [review]. Food Sci. Technol. Int. 1998; 4(3):141-158.
Buncic S, Avery SM, and Moorhead SM. Insufficient anti Listerial capacity of low inoculum Lactobacillus cultures on long-term stored meats at 4C. Int. J. Food Microbiol. 1997; 34(2):157-170.
Campos CA, Mazzotta AS, and Montville TJ. Inhibition of Listeria monocytogenes by Carnobacterium piscicola in vacuum-packaged cooked chicken at refrigeration temperatures. J. Food Safety 1997; 17(3):151-160.
Cutter CN, and Siragusa GR. Reductions of Listeria innocua and Brochothrix thermosphacta on beef following nisin spray treatments and vacuum packaging. Food Microbiology 1996; 13(1):23-33.
Degnan AJ, Piva A, and Luchansky JB. Applications of bacteriocins for food preservation. pp. 183–188. In Proceedings of the Meat Industry Research Conference. Chicago, Illinois.1995.
Demartinis ECP and Franco BDGM. Inhibition of Listeria monocytogenes in a pork product by a Lactobacillus sake strain. Int. J. Food Microbiol. 1998; 42(1-2):119-126.
Ganzle MG, Hertel C, and Hammes WP. Antimicrobial activity of bacteriocin-producing cultures in meat products - modeling of the effect of pH, NaCl, and nitrite concentrations on the antimicrobial activity of sakacin p against Listeria ivanovii dsm20750 [German]. Fleischwirtschaft 1996; 76(4):409-412.
Holley RA, Doyon G, Fortin J, Rodrigue N, and Carbonneau M. Post-process, packaging-induced fermentation of delicatessen meats. Food Res. Int. 1996; 29(1):35-48.
Hugas M. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Science 1998; 49(Suppl 1):S 139-S 150.
Hugas M and Monfort JM. Bacterial starter cultures for meat fermentation. Food Chemistry 1997; 59(4):547-554.
Hugas M, Neumeyer B, Pages F, Garriga M, and Hammes WP. Antimicrobial activity of bacteriocin-producing cultures in meat products.2. Comparison of the anti listerial potential of bacteriocin-producing lactobacilli in fermenting sausages [German]. Fleischwirtschaft 1996; 76(6):649-652.
Hugas M, Pages F, Garrig M, and Monfort JM. Application of the bacteriocinogenic Lactobacillus sakei ctc494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres. Food Microbiol. 1998; 15:639-650.
Juven BJ, Barefoot SF, Pierson MD, McCaskill LH and Smith B. Growth and survival of Listeria monocytogenes in vacuum-packaged ground beef inoculated with Lactobacillus alimentarius floracarn l-2. J. Food Protect. 1998; 61(5):551-556.
Khojasteh A and Murano EA. Inability of heat stress to affect sensitivity of Listeria monocytogenes to pediocin in pork. J. Food Safety 1996; 16(3):201-208.
Murray M and Richard JA. Comparative study of the anti listerial activity of nisin a and pediocin ach in fresh ground pork stored aerobically at 5C. J. Food Protect. 1997; 60(12):1534-1540.
Stiles ME. Biopreservation by lactic acid bacteria. Antonie Van Leeuwenhoek 1996; 70(2-4):331-345.
Vignolo G, Fadda S, Dekairuz MN, Holgado APD and Oliver G. Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry. Food Microbiology 1998; 15(3):259-264.
Vignolo G, Fadda S, Dekairuz MN, Holgado AAPD, and Oliver G. Central of Listeria monocytogenes in ground beef by lactocin 705, a bacteriocin produced by Lactobacillus casei crl 705. Int. J. Food Microbiol. 1996; 29(2-3):397-402.
Villani F, Sannino L, Moschetti G, Mauriello G, Pepe O, Amodiococchieri R and Coppola S. Partial characterization of an antagonistic substance produced by Staphylococcus xylosus 1e and determination of the effectiveness of the producer strain to inhibit Listeria monocytogenes in Italian sausages. Food Microbiology 1997; 14(6):555-566.

Control by Organic Acids

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Avens JS, Clayton P, Jones DK, Bolin R, Lloyd W, and Jankow D. Acetic acid spray ineffective on beef carcasses with low bacteria counts. Food Sci. Technol. 1996; 29:28-32.
Avery SM and Buncic S. Anti Listerial effects of a sorbate-nisin combination in vitro and on packaged beef at refrigeration temperature. J. Food Protect. 1997; 60(9):1075-1080.
Blom H, Nerbrink E, Dainty R, Hagtvedt T, Borch E, Nissen H, and Nesbakken T. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4C. Int. J. Food Microbiol. 1997; 38(1):71-76.
Dorsa WJ, Cutter CN, and Siragusa GR. Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12C. J. Food Protect. 1998; 61(9):1109-1118.
Dorsa WJ, Cutter CN, and Siragusa GR. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157-H7, Listeria innocua, and Clostridium sporogenes. J. Food Protect. 1997; 60(6):619-624.
Podolak RK, Zayas JF, Kastner CL, and Fung DYC. Inhibition of Listeria monocytogenes and Escherichia coli O157-H7 on beef by application of organic acids. J. Food Protect. 1996; 59(4):370-373.
Smulders FJM and Greer GG. Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods - prospects and controversies. Int. J. Food Microbiol. 1998; 44(3):149-169.

Control by Other Preservatives

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Hao YY, Brackett RE, and Doyle MP. Inhibition of Listeria monocytogenes and Aeromonas hydrophila by plant extracts in refrigerated cooked beef. J. Food Protect. 1998; 61(3):307-312.
Hu AC and Shelef LA. Influence of fat content and preservatives on the behavior of Listeria monocytogenes in beaker sausage. J. Food Safety 1996; 16(3):175-181.
Smith LT. Role of osmolytes in adaptation of osmotically stressed and chill-stressed Listeria monocytogenes grown in liquid media and on processed meat surfaces. Appl. Environ. Microbiol. 1996; 62(9):3088-3093.
Wang LL and Johnson EA. Control of Listeria monocytogenes by monoglycerides in foods. J. Food Protect. 1997; 60(2):131-138.
Ward SM, Delaquis PJ, Holley RA and Mazza G. Inhibition of spoilage and pathogenic bacteria on agar and pre-cooked roast beef by volatile horseradish distillates. Food Res. Int. 31(1):19-26, 1998.
Zaika LL, Scullen OJ and Fanelli JS. Growth inhibition of Listeria monocytogenes by sodium polyphosphate as affected by polyvalent metal ions. J. Food Sci. 1997; 62(4):867 ff.

Control by Irradiation

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Farkas J. Irradiation as a method for decontaminating food - a review. Int. J. Food Microbiol. 1998; 44(3):189-204.
Lee M, Sebranek JG, Olson DG and Dickson JS. Irradiation and packaging of fresh meat and poultry. J. Food Protect. 1996; 59(1):62-72.
Tarte RR, Murano EA and Olson, DG. Survival and injury of Listeria monocytogenes, Listeria innocua and Listeria ivanovii in ground pork following electron beam irradiation. J. Food Protect. 1996; 59(6):596-600.
Thayer DW, Boyd G, Kim A, Fox JB and Farrell HM. Fate of gamma-irradiated Listeria monocytogenes during refrigerated storage on raw or cooked turkey breast meat. J. Food Protect. 1998; 61(8):979-987.

Control by Other Physical Processes

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Ananth V, Dickson JS, Olson, DG, and Murano, EA. Shelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressure. J. Food Protect. 1998; 61(12):1649-1656.
Augustin JC. Resistance of Listeria monocytogenes to physical processing [French]. Pathologie et Biologie. 1996; 44(9):790-807.
Simpson RK and Gilmour A. The resistance of Listeria monocytogenes to high hydrostatic pressure in foods. Food Microbiology 1997; 14(6):567-573.

Control by Modified Atmospheres

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Avery SM, Rogers AR, and Bell RG. Continued inhibitory effect of carbon dioxide packaging on Listeria monocytogenes and other microorganisms on normal pH beef during abusive retail display. Int. J. Food Sci. Technol. 1995; 30(6):725-735.
Blom H, Nerbrink E, Dainty R, Hagtvedt T, Borch E, Nissen H, and Nesbakken T. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4C. Int. J. Food Microbiol. 1997; 38(1):71-76.
Campos CA, Mazzotta AS, and Montville, TJ. Inhibition of Listeria monocytogenes by Carnobacterium piscicola in vacuum-packaged cooked chicken at refrigeration temperatures. J. Food Safety 1997; 17(3):151-160.
Cutter CN, and Siragusa GR. Reductions of Listeria innocua and Brochothrix thermosphacta on beef following nisin spray treatments and vacuum packaging. Food Microbiology 1996; 13(1):23-33.
Defernando GDG, Nychas GJE, Peck MW, and Ordonez JA. Growth survival of psychrotrophic pathogens on meat packaged under modified atmospheres. Int. J. Food Microbiol. 1995; 28(2):221-231.
Devlieghere F, Debevere J, and Vanimpe J. Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms. Int. J. Food Microbiol. 1998; 43(1-2):105-113.
Francoabuin CM, Rozasbarrero J, Romerorodriguez MA, Cepedasaez A, and Fentesampayo C. Effect of modified atmosphere packaging on the growth and survival of Listeria in raw minced beef. Food Sci. Technol. Int. 1997; 3(4):285-290.
Juven BJ, Barefoot SF, Pierson MD, McCaskill LH and Smith B. Growth and survival of Listeria monocytogenes in vacuum-packaged ground beef inoculated with Lactobacillus alimentarius floracarn l-2. J. Food Protect. 1998; 61(5):551-556.
Ng WF, Langlois BE and Moody WG. Fate of selected pathogens in vacuum-packaged dry-cured (country-style) ham slices stored at 2 and 25C. J. Food Protect. 1997; 60(12):1541-1547.
Phillips CA. Review - modified atmosphere packaging and its effects on the microbiological quality and safety of produce [review]. Int. J. Food Science Technol. 1996; 31(6):463-479.

Mathematical Models:

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Augustin JC, Carlier V, and Rozier J. Mathematical modeling of the heat resistance of Listeria monocytogenes. J. Appl. Microbiol.1998; 84(2):185-191.
Buchanan RL, Golden MH, and Phillips JG. Expanded models for the non-thermal inactivation of Listeria monocytogenes. J. Appl. Microbiol. 1997; 82(5):567-577.
George SM, Richardson LCC, and Peck MW. Predictive models of the effect of temperature, pH and acetic and lactic acids on the growth of Listeria monocytogenes. Int. J. Food Microbiol. 1996; 32(1-2):73-90.
Houtsma PC, Kantmuermans ML, Rombouts FM, and Zwietering MH. Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and bologna-type sausages. Appl. Environ. Microbiol. 1996; 62(5):1616-1622.
Lebert I, Begot C and Lebert A. Development of two Listeria monocytogenes growth models in a meat broth and their application to beef meat. Food Microbiology 1998; 15(5):499-509.
McClure PJ, Beaumont AL, Sutherland JP and Roberts TA. Predictive modelling of growth of Listeria monocytogenes - the effects on growth of NaCl, pH, storage temperature and NaNO₂. Int. J. Food Microbiol. 1997; 34(3):221-232.
Panisello PJ and Quantick PC. Application of food micromodel predictive software in the development of hazard analysis critical control point (HACCP) systems. Food Microbiology 1998; 15(4):425-439.
Sofos JN, Smith GC. Nonacid meat decontamination technologies - model studies and commercial applications. Int. J. Food Microbiol.1998; 44(3):171-188.
Whiting RC. Microbial modeling in foods. Crit. Rev. Food Sci. Nutr. 1995; 35:467-494.

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