Listeria monocytogenes is a bacterium that develops intracellularly and is the cause of listeriosis. It is one of the most violent foodborne pathogens, with a mortality rate of 20 to 30%, higher than almost all other foodborne infections. Listeria monocytogenes is found in the intestines of people and animals that act as carriers, but also in natural environments such as soil or water. In the food industry, this bacterium is also found in floors, walls, ceilings and food processing equipment.
It is presented in foods ready for direct consumption, that is, without being cooked (eg cold cuts and sausages, Pâtés, Milk and unpasteurized (raw) milk products, Soft cheese made from unpasteurized raw milk, such as fresh cheese, Feta, Brie or Camembert, Refrigerated smoked seafood, Fruits and vegetables). The goal is to develop a fast, sensitive and low-cost screening test for cheese and dairy.
Rapid test for determination of Listeria m. on products and surfaces of cheese and dairy production equipment and facilities.
Solutions not of interest
Conventional methods: plate culture, PCR … or with economically unfeasible techniques.