Prevalence and antimicrobial resistance of Listeria monocytogenes isolated from raw milk and dairy products
Matrix Science Medica (MSM)
Author: Sabeen Gohar, Ghazanfar Abbas, Sanaullah sajid, Maliha Sarfraz, Sultan Ali, Muhammad Ashraf, Rizwan Aslam, Kashaf Yaseen
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Listeriosis is a severe foodborne disease commonly caused by eating contaminated food with the Listeria species. A large variety of foods, especially dairy foods and ready-to-eat products, can support the growth of pathogens. Outbreaks of listeriosis have been related with milk, cheese, vegetable salads, and meat products, and fatality rates are typically around 20% due to listeriosis. The Centers for Disease Control and Prevention evaluates that 2500 infections and more than 500 deaths are related with listeriosis each year in the United States. A total 125 milk and dairy products were included in the study. Isolation and identification of this specie was done and then confirmed it by gram staining. Antimicrobial sensitivity was also checked. Prevalence of Listeria species were 16.8%, Listeria monocytogenes was 13.6%. Listeria monocytogenes was resistant against Ampicillin, Amoxicillin, Penicillin and sensitive Fosfomycin, Ciprofloxacin, Gentamycin. The results of this study showed the low prevalence of Listeria monocytogenes.