Biofilm formation ability of Listeria monocytogenes isolates from raw ready-to-eat seafood. 2009

Hajime Takahashi, and Satoko Miya, and Kazunori Igarashi, and Takayuki Suda, and Shintaro Kuramoto, and Bon Kimura
Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, Japan.

Listeria monocytogenes is of great concern as a foodborne pathogen. Many ready-to-eat foods are widely contaminated with this organism and have caused listeriosis outbreaks and sporadic cases in many countries. In Japan, there is a high incidence of L. monocytogenes contamination, specifically in raw ready-to-eat seafood. Identical L. monocytogenes subtypes have been isolated repeatedly from samples of food manufactured at a given store or processing plant, and researchers suspected that certain L. monocytogenes isolates have formed biofilms at these sites. A microtiter plate biofilm formation assay was conducted, and all raw ready-to-eat seafood isolates tested were able to form biofilms to various degrees. Biofilm formation by L. monocytogenes isolates of lineage I was significantly greater (P = 0.000) than that by isolates of lineage II. However, isolates of clonal lineages formed different levels of biofilms, indicating that the ability to form a biofilm is affected positively or negatively by environmental factors.

UI MeSH Term Description Entries
D007564 Japan A country in eastern Asia, island chain between the North Pacific Ocean and the Sea of Japan, east of the Korean Peninsula. The capital is Tokyo. Bonin Islands
D008089 Listeria monocytogenes A species of gram-positive, rod-shaped bacteria widely distributed in nature. It has been isolated from sewage, soil, silage, and from feces of healthy animals and man. Infection with this bacterium leads to encephalitis, meningitis, endocarditis, and abortion.
D004784 Environmental Monitoring The monitoring of the level of toxins, chemical pollutants, microbial contaminants, or other harmful substances in the environment (soil, air, and water), workplace, or in the bodies of people and animals present in that environment. Monitoring, Environmental,Environmental Surveillance,Surveillance, Environmental
D005399 Fishes A group of cold-blooded, aquatic vertebrates having gills, fins, a cartilaginous or bony endoskeleton, and elongated bodies covered with scales.
D005506 Food Contamination The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage. Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations
D005516 Food Microbiology The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept. Microbiology, Food
D005525 Food-Processing Industry The productive enterprises concerned with food processing. Industry, Food-Processing,Food Processing Industry,Food-Processing Industries,Industries, Food-Processing,Industry, Food Processing
D000818 Animals Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA. Animal,Metazoa,Animalia
D001422 Bacterial Adhesion Physicochemical property of fimbriated (FIMBRIAE, BACTERIAL) and non-fimbriated bacteria of attaching to cells, tissue, and nonbiological surfaces. It is a factor in bacterial colonization and pathogenicity. Adhesion, Bacterial,Adhesions, Bacterial,Bacterial Adhesions
D017747 Seafood Marine fish and shellfish used as food or suitable for food. (Webster, 3d ed) SHELLFISH and FISH PRODUCTS are more specific types of SEAFOOD. Sea-Food,Sea Food,Sea-Foods,Seafoods

Related Publications

Hajime Takahashi, and Satoko Miya, and Kazunori Igarashi, and Takayuki Suda, and Shintaro Kuramoto, and Bon Kimura
April 1997, Journal of food protection,
Hajime Takahashi, and Satoko Miya, and Kazunori Igarashi, and Takayuki Suda, and Shintaro Kuramoto, and Bon Kimura
January 2012, International journal of microbiology,
Hajime Takahashi, and Satoko Miya, and Kazunori Igarashi, and Takayuki Suda, and Shintaro Kuramoto, and Bon Kimura
December 2000, International journal of food microbiology,
Hajime Takahashi, and Satoko Miya, and Kazunori Igarashi, and Takayuki Suda, and Shintaro Kuramoto, and Bon Kimura
July 2006, Applied and environmental microbiology,
Hajime Takahashi, and Satoko Miya, and Kazunori Igarashi, and Takayuki Suda, and Shintaro Kuramoto, and Bon Kimura
July 2020, Antibiotics (Basel, Switzerland),
Hajime Takahashi, and Satoko Miya, and Kazunori Igarashi, and Takayuki Suda, and Shintaro Kuramoto, and Bon Kimura
January 2019, Frontiers in microbiology,
Hajime Takahashi, and Satoko Miya, and Kazunori Igarashi, and Takayuki Suda, and Shintaro Kuramoto, and Bon Kimura
June 2019, International journal of food microbiology,
Hajime Takahashi, and Satoko Miya, and Kazunori Igarashi, and Takayuki Suda, and Shintaro Kuramoto, and Bon Kimura
February 2016, Journal of food protection,
Hajime Takahashi, and Satoko Miya, and Kazunori Igarashi, and Takayuki Suda, and Shintaro Kuramoto, and Bon Kimura
December 2013, Food microbiology,
Hajime Takahashi, and Satoko Miya, and Kazunori Igarashi, and Takayuki Suda, and Shintaro Kuramoto, and Bon Kimura
January 2017, Food research international (Ottawa, Ont.),
Copied contents to your clipboard!