ISOLATION AND BIOCHEMICAL CHARACTERIZATION OF FOOD-BORNE LISTERIA SPP FROM HAVELIAN
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Keywords
Food contamination, listeriosis, prevalence, Listeria spp.
Abstract
Listeria is food borne pathogen that causes listeriosis in humans and animals. Listeriosis is abundant, a clinically significant and sporadic illness because*of its severity and mortality rates can be as high as 20% to 30% even when appropriate medical care is provided. The pathogenic species of Listeria is L. monocytogenes and L. ivanovii. It is gram positive, purple, small rod shaped bacterium that can be found in environment and enter into food due to unhygienic conditions during food processing, handling and storage. The US Department of Agriculture and FDA implemented zero tolerance policy for RTE foods contaminated with Listeria. The present study was commenced to determine the prevalence and molecular characterization of Listeria spp. from different food samples sold at the market of Havelian. A total 150 food samples including vegetables, raw meat, poultry, raw fish, bakery and dairy products were examined and tested following the isolation procedure of direct and enrichment culturing method that were first confirmed based on biochemical test including catalase, oxidase and motility test. Then isolates were subjected to further molecular identification using PCR technique and by sequencing strains of Listeria spp. was identified. In this study, Listeria spp. was confirmed in 32 different food samples with the prevalence rate of 21%. Among 32 isolates, 11 out of 62 vegetable samples, 6 out of 17 dairy products, 1 out of 7 chicken samples, 10 out of 47 bakery products, 2 out of 8 fish samples and 2 out of 9 meat samples were contaminated with Listeria spp. The isolates were gram positive, rod shaped, catalase positive, oxidase negative and motile at 25 oC. This study indicates a high level of contamination of Listeria in food samples signifies the risk of food borne illness associated to humans, especially pregnant women and immuno-compromised person. In this study, a heat-treated product (Kabab and chicken liver) was not contaminated with Listeria spp. Preventive measures such as properly washed and cooked food should be used by consumers to control the foodborne illnesses.
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Kainat Fatima
Department of Microbiology, University of Haripur, Pakistan
Afzal Khan
Department of Microbiology, Abbottabad University of Science and Technology, Abbottabad, Pakistan
Ayub Jadoon
Department of Microbiology, Abbottabad University of Science and Technology, Abbottabad, Pakistan