Fresh options for Listeria detection and control
A new kit that can rapidly detect the presence of Listeria, and the use of copper during salmon processing, both offer hope for reducing the presence of the harmful bacterium, according to the latest research.
During a food safety event organised by Chile’s Institute of Salmon Technology (Intesal), Angélica Reyes, of the Institute of Nutrition and Food Technology (INTA), detailed two developments related to the detection and control of the bacterium Listeria monocytogenes.
The specialist said that this bacterium has a great resistance to environmental conditions and an ability to form biofilms – communities of organisms which adhere to inert surfaces or living tissues.
"Listeria, Salmonella, and shiga toxin-producing E. coli (STEC) strains are the most important food-borne diseases in the world, responsible for thousands of hospitalizations, deaths, lost business days and even closures of plants and recall of products on the market," Reyes explained to Salmon Expert.
Thanks to the support of the University of Chile, INTA, and the Copec-UC Foundation, Angélica, together with Paola Navarrete, both INTA teachers, have developed a qPCR kit for the detection of pathogens – including Listeria, Salmonella and E. coli strains producing shiga toxin – in the salmon production process. The technology has shown to be effective and is in the process of validation, optimization and international certification.
The specialist also highlighted a study that investigates the use of copper as antimicrobial to decrease the presence of listeria.
“We discovered that the cold increases the susceptibility of listeria to copper – an element that is toxic to the bacteria,” Reyes said in her presentation.
The research has been done at the laboratory level, the next step is to contact companies to carry out field tests and apply for funds to commercialise the idea.
