L. monocytogenes is a foodborne pathogen that causes human listeriosis. It is stubborn pathogen which can tolerate salt, pH changes, refrigerated temperatures and inadequate thermal pasteurisation.

Scientist have been developed several test kits which use antibodies to determine L. monocytogenes. But according to US and Indian scientists, these test kits are not sensitive and rapid enough.

The new  bio-sensor has been developed by US and Indian scientist for use in a faster, more sensitive test for detecting the deadliest strain of Listeria food poisoning bacteria. This new method uses heat shock proteins that make it more sensitive and rapid. The new bio-sensor reduces the false positive results and may lead to improve new kits for other type of pathogens.

Listeria monocytogenes causes infection. This is the most common bacterium founded in environment. It can even multiply freeze temperatures. Raw meat, frozen foods, chicken, cheese and cream are may sources of L. monocytogenes.

Listeria monocytogenes Protection

• After you buy frozen foods, you should keep them cold. You should not buy foods that include ice crystals in or under its package.
• You should keep frozen foods in its original package under -18ºC.
• You should thaw frozen foods properly and should not refreeze them. You should not thaw them in room temperature or on radiator.

Shigella causes infection. It exist in animal an human faeces. The main sources of shigella are contaminated water and all food especially chicken, fish, raw fruits and vegetables. Shigella is contagious and causes serious illnesses such as dysentery.

Shigella Protection

• You should wash fruits and vegetables well.
• You should buy drink water from good sources. If you are not sure about its hygiene, you should boil it.
• You should attend to personal hygiene.

Foodborne pathogens are most important problem in food industry.  Although there are several methods to kill them, scientist have been developed alternative methods.

The new foodborne pathogen killing method, which targets bacteria such as E. coli, Salmonella and Listeria, was invented by scientists from University of Georgia (UGA). The new technology can kill the pathogens is a minute and has been licensed to an anti-bacteria product manufacturer.

According to manufacturer, the new technology kill the pathogen in one minute and by disrupting its cell wall. The method can be used on transportation vehicles, equipment or directly on foods.

The technology compromise two compound that are approved by Food and Drug Administration (FDA) as an food additive. According to several years taken research results, the compounds do not react each other, are used in very low concentrations and do not change the taste, odor and appearance of the foods.

We think that this new technology will be used widely in food industry not only to kill pathogens but also remove bio-films.