Research Article
Detection of Listeria monocytogenes In Raw Food and Environmental Samples In Asaba Nigeria
- By Onoriasakpobare Felix Omamuyovwe, Achuba Ifeanyichukwu, Morenike Omotayo Adeola, Dibosa Francis Chike, Edojarievwen Uvietobore Tennyson, Ofesi Anna Onome, Donald Uzowulu Olannye - 14 Oct 2024
- Journal of Agricultural and Food Chemical Engineering, Volume: 4, Issue: 3, Pages: 1 - 6
- https://doi.org/10.58612/jafce431
- Received: 24 July 2024; Accepted: 25 September 2024; Published: 14 October 2024
Abstract
Listeria monocytogenes is a bacterium that is pathogenic for man and for most animal species. Listeria monocytogenes causes listeriosis which is an infection that starts after ingestion of the causative agent L. monocytogenes. Factors that contribute to the spread of this infection are food that is not properly heat-processed, long storage of such food, food that is produced in non-hygienic food plants, as well as cooled food. In this research, 126 raw food samples were collected from Ogbogonogo market, Mile 5 market, anwai market, yanga market and food stores in asaba. Microbiological testing was done according to internationally prescribed standards ISO 11290-1 (1996). The isolation of Listeria monocytogenes was carried out using a single enrichment broth and plating method. Phenotypic characterization such as Gram’s staining, Catalase and motility tests were carried out according to the methods of Hitchins and Jinneman, 2011. Among the 126 samples from the food products, Listeria species was presence in 22 samples (17.5%) and from the positive samples, Listeria monocytogenes was found in 14 (63%). Serious foodborne illnesses are linked to Listeria onocytogenes, therefore the presence of L. monocytogenes in these food materials and the food processing environment highlights the dangers of consuming inadequately prepared food items.