A STUDY OF POTENTIAL LISTERIOSIS: AN EMERGING FOOD-BORNE DISEASE

Abstract

The incidence of listeriosis has been rising 1980s. Epidemic outbreaks are becoming more widespread and are accompanied by high mortality. The most common cause of infectionis consumption of food contaminated with pathogenic Listeria species, in particular L. monocytogenes . Listeria bacteria are psychrophiles, live in all media of the environment, and easily move from saprotrophic to parasitic mode of life. All these qualities have provided them with adaptability and high survival capacity. The sources of food contamination with Listeria bacteria usually are contaminated raw materials or equipment of food production facilities. Deep frozen beef blocks were tested for contamination with Listeria bacteria that were detected and identified by bacteriological technique and enzyme immunoassayand immunochromatographic assay. Listeria bacteria were found in 35% of samples but there were no pathogenic species among them. The isolated species were identified as L. innocua, L. welshimeri, L. grayi and L. seeligeri . These species often colonisevarious media of the environment. The examined meat samples were found to be safe. Listeriosis can be prevented by systemic proactive measures including sanitary and epidemiological control of food raw materials and finished products, properly organized technological process, and hygienic education of the population.