Ditulis oleh:

Listeria monocytogenes is a significant foodborne pathogen responsible for listeriosis, a severe illness with a high mortality rate, particularly affecting vulnerable populations such as the elderly, pregnant women, and immunocompromised individuals (Luber et al., 2011). This bacterium is highly adaptable, capable of surviving and growing under a wide range of environmental conditions, including refrigeration temperatures, low pH, and high salt concentrations (Osek & Wieczorek, 2023).

Sources and Contamination

Understanding where L. monocytogenes is found is the first step in preventing its spread. Contamination can originate from various points in the food chain, from raw materials to the final product.

• Ready-to-Eat (RTE) Foods: Listeria is commonly associated with RTE foods such as deli meats, soft cheeses, salads, and smoked seafood, which are often consumed without further cooking. These foods pose a higher risk due to their intrinsic properties that support bacterial growth and the potential for re-contamination during processing and handling (Belias et al., 2024).

• Food Processing Environments: Listeria can persist in food processing facilities by forming biofilms on various surfaces, making it resistant to cleaning and sanitising procedures. Contamination can occur through food contact surfaces, machinery, and workers (Kureljusic et al., 2019).

• Raw Materials: Raw materials, especially those without a "kill step" like fresh produce and raw dairy products, can also be significant sources of contamination (Shamloo et al., 2012).

Challenges in Control

Even when sources are known, controlling L. monocytogenes is difficult due to its unique characteristics. This section outlines the key obstacles faced by the food industry.

• Biofilm Formation: Listeria's ability to form biofilms on surfaces in food production environments complicates its removal and increases the risk of persistent contamination.

• Environmental Resilience: The bacterium's resilience to adverse conditions, including cold storage and disinfectants, poses ongoing challenges for food safety (Silva et al., 2024).

• Cross-Contamination: Post-processing contamination is a critical issue, particularly in environments like slaughterhouses and deli meat factories (Lakicevic et al., 2023).

Regulations and Safety Measures

To combat these challenges, regulatory bodies and the food industry have developed a multi-faceted approach to managing the risk of listeriosis.

• Regulatory Frameworks: Both the European Union and the United States have established stringent regulations to control Listeria in food products, particularly RTE foods. These regulations include criteria for acceptable levels of Listeria and guidelines for food safety practices (Daminelli et al., 2007).

• Preventive Measures: Effective control strategies include rigorous sanitation protocols, use of antimicrobials in packaging, and continuous surveillance and risk assessment. Advances in whole-genome sequencing (WGS) have enhanced outbreak investigations and pathogen tracking (Bodie et al., 2023).

Public Health Implications

The persistence of L. monocytogenes has direct and serious consequences for public health, driving the need for ongoing vigilance.

• Outbreaks and Surveillance: Historical outbreaks linked to various food products underscore the complexity of contamination routes and the need for comprehensive preventive measures. Surveillance data indicate that fresh produce, dairy, and meat-poultry products are primary vehicles for Listeria transmission (Sharma et al., 2025).

• Consumer Education: Educating consumers, particularly high-risk groups, about safe food handling and consumption practices is crucial to reducing the incidence of listeriosis.

As a conclusion, Listeria monocytogenes remains a formidable challenge in food safety due to its adaptability and persistence in food production environments. Continuous improvement in sanitation practices, regulatory measures, and consumer education is essential to mitigate the risks associated with this pathogen.

Sumber:

1. Sharma, S., Gandhi, A., Sah, S., Singh, M. P., Sharma, G. D., & Verma, A. (2025). Listeria infections: The unexpected risks in everyday foods. Clinical Infection in Practice, 100489.

2. Bodie, A. R., O’Bryan, C. A., Olson, E. G., & Ricke, S. C. (2023). Natural antimicrobials for Listeria monocytogenes in ready-to-eat meats: current challenges and future prospects. Microorganisms, 11(5), 1301.

3. Daminelli, P., Bertasi, B., Finazzi, G., Losio, M. N., Ferrari, M., Boni, P., & Cunico, E. C. (2007). Listeria monocytogenes in ready-to-eat food: European community legislation and regulations for USA food export.

4. Silva, A., Silva, V., Gomes, J. P., Coelho, A., Batista, R., Saraiva, C., ... & Poeta, P. (2024). Listeria monocytogenes from food products and food associated environments: Antimicrobial resistance, genetic clustering and biofilm Insights. Antibiotics, 13(5), 447.

5. Osek, J., & Wieczorek, K. (2023). Why does Listeria monocytogenes survive in food and food-production environments?. Journal of Veterinary Research, 67(4), 537.

6. Luber, P., Crerar, S., Dufour, C., Farber, J., Datta, A., & Todd, E. C. (2011). Controlling Listeria monocytogenes in ready-to-eat foods: working towards global scientific consensus and harmonization–recommendations for improved prevention and control. Food Control, 22(9), 1535-1549.

7. Belias, A., Bolten, S., & Wiedmann, M. (2024). Challenges and opportunities for risk‐and systems‐based control of Listeria monocytogenes transmission through food. Comprehensive Reviews in Food Science and Food Safety, 23(6), e70071.

8. Kureljusic, J., Rokvic, N., Pavlovic, M., Kureljusic, B., Nesic, K., Tasic, A., & Radovanovic, R. S. (2019, September). Listeria monocytogenes contamination in ready to eat foods. In IOP Conference Series: Earth and Environmental Science (Vol. 333, No. 1, p. 012072). IOP Publishing.

9. Shamloo, E., Jalali, M., Mirlohi, M., Abdi Moghadam, Z., Reza Maracy, M., & Yaran, M. (2012). Prevalence of Listeria species in raw milk in Isfahan. Iran. J. Isfahan Med. Sch, 30, 204-208.

10. Lakicevic, B., Jankovic, V., Pietzka, A., & Ruppitsch, W. (2023). Wholegenome sequencing as the gold standard approach for control of Listeria monocytogenes in the food chain. Journal of Food Protection, 86(1), 100003.