A Minireview of the Methods for Listeria monocytogenes Detection
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A Minireview of the Methods for Listeria monocytogenes Detection Aiping Liu 1 & Li Shen 1 & Zhenghai Zeng 1 & Min Sun 1 & Yuntao Liu 1 & Shuliang Liu 1 & Cheng Li 1 & Xiaohong Wang 2
Received: 27 March 2017 / Accepted: 3 July 2017 # Springer Science+Business Media, LLC 2017
Abstract Listeria monocytogenes (LM) is recognized as an opportunistic, foodborne pathogen that leads to the disease listeriosis. Although the incidence of listeriosis is low, listeriosis has a high mortality rate. LM can survive the most common stresses present during food processing steps, and it causes contamination in many food products. Consequently, most countries have endorsed strong restrictions on LM in food products, especially in ready-to-eat products. Conventional culture-based methods are currently the gold standard for testing, but their inefficiency can no longer meet the needs of batch inspection. As a result, a sensitive, fast, and reliable method for LM detection is required. There are many rapid detection methods for LM that are based on different principles, and an overview of the methods of LM detection is addressed here, with an emphasis on chromatographic, immunological, and aptamer-based techniques. Additionally, the prospect of developing novel LM detection methods is discussed.
Keywords Listeria monocytogenes . Food safety . Detection . Chromatographic-based techniques . Aptamer-based techniques
* Aiping Liu [email protected] * Xiaohong Wang [email protected] 1
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, People’s Republic of China
2
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People’s Republic of China
Introduction Listeria species are Gram-positive, rod-shaped, facultative anaerobic bacteria. Of the 17 species in the Listeria genus (Orsi and Wiedmann 2016), only Listeria monocytogenes (LM) and Listeria ivanovii are pathogenic. L. ivanovii is generally specific to ruminants, with the exception of extremely rare cases of infection in humans, while LM is classified as the only human pathogen causing listeriosis (Snapir et al. 2006), which primarily infects elderly adults, pregnant women, young children, and the immunocompromised (Mpofu et al. 2016). The clinical manifestations of listeriosis include meningitis, encephalitis, fetal loss, febrile gastroenteritis, and septicemia (Nightingale et al. 2005; Schubert et al. 2002), and listeriosis has a mortality rate as high as 30% (Brasileiro et al. 2016). An increase in foodborne disease has led to substantial morbidity and mortality around the world, and foodborne disease is frequently associated with food contamination (Letchumanan et al. 2016). LM has been detected in a variety of foods (Lianou and Sofos 2007; Van Coillie et al. 2004) since it has the capacity to survive the common stresses that are encountered during food processing, such as high salinity (10%), acidity (pH 4.7–9.2), low temperature (0.5–9.3 °C), and low water activity (aw < 0.9) (Magalhaes et al. 2016; Mccl
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