Listeria monocytogenes: Difference between revisions
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==Overview== | ==Overview== | ||
''Listeria monocytogenes'' is a facultative [[intracellular]], [[anaerobe|anaerobic]], [[spore|nonsporulating]], [[Gram-positive]] [[bacillus]]. ''Listeria'' is commonly found in soil, water, vegetation and fecal material.<ref name=WHO>{{cite web | title = Risk assessment of Listeria monocytogenes in ready-to-eat foods | url = http://whqlibdoc.who.int/publications/2004/9241562625_part1.pdf }}</ref> | ''Listeria monocytogenes'' is a flagellated, [[catalase-positive]], facultative [[intracellular]], [[anaerobe|anaerobic]], [[spore|nonsporulating]], [[Gram-positive]] [[bacillus]]. ''Listeria'' is commonly found in soil, water, vegetation and fecal material.<ref name=WHO>{{cite web | title = Risk assessment of Listeria monocytogenes in ready-to-eat foods | url = http://whqlibdoc.who.int/publications/2004/9241562625_part1.pdf }}</ref> | ||
==Taxonomy== | ==Taxonomy== | ||
Revision as of 16:55, 25 January 2016
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Listeriosis Microchapters |
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Treatment |
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Listeria monocytogenes On the Web |
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American Roentgen Ray Society Images of Listeria monocytogenes |
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Risk calculators and risk factors for Listeria monocytogenes |
This page is about microbiologic aspects of the organism(s). For clinical aspects of the disease, see Listeriosis.
Template:Seealso Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: João André Alves Silva, M.D. [2]
Overview
Listeria monocytogenes is a flagellated, catalase-positive, facultative intracellular, anaerobic, nonsporulating, Gram-positive bacillus. Listeria is commonly found in soil, water, vegetation and fecal material.[1]
Taxonomy
Bacteria; Firmicutes; Bacilli; Bacillales; Listeriaceae; Listeria; Listeria monocytogenes
Microbiological Characteristics
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- Listeria monocytogenes is a flagellated, catalase-positive, facultative intracellular, anaerobic, nonsporulating, Gram-positive bacillus.
Natural Reservoir
- In the environment, Listeria monocytogenes is commonly found in soil, water, vegetation and fecal material.
- Animals may be asymptomatic carriers of Listeria.[1]
- L. monocytogenes has been associated with foods such as raw milk, pasteurized fluid milk, cheeses (particularly soft-ripened varieties), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry, raw meats, and raw and smoked fish.[3]
- Listeria has the ability to grow at temperatures as low as 0°C, allows its multiplication in refrigerated foods. At refrigerated temperature such as 4°C, the amount of ferric iron in the environment promotes the growth of L. monocytogenes.[4]
References
- ↑ 1.0 1.1 "Risk assessment of Listeria monocytogenes in ready-to-eat foods" (PDF).
- ↑ 2.0 2.1 2.2 "Public Health Image Library (PHIL), Centers for Disease Control and Prevention".
- ↑ Fleming, D. W., S. L. Cochi, K. L. MacDonald, J. Brondum, P. S. Hayes, B. D. Plikaytis, M. B. Holmes, A. Audurier, C. V. Broome, and A. L. Reingold. 1985. Pasteurized milk as a vehicle of infection in an outbreak of listeriosis. N. Engl. J. Med. 312:404-407.
- ↑ Dykes, G. A., Dworaczek (Kubo), M. 2002. Influence of interactions between temperature, ferric ammonium citrate and glycine betaine on the growth of Listeria monocytogenes in a defined medium. Lett Appl Microbiol. 35(6):538-42.