CDC EID - DEC 2016 - Au sommaire: Infectious Dose of Listeria monocytogenes in Outbreak Linked to Ice Cream, United States, 2015. Régis Pouillot ( , Karl C.
Klontz, Yi Chen, Laurel S. Burall, Dumitru Macarisin, Matthew Doyle, Kären M. Bally, Errol Strain, Atin R. Datta, Thomas S. Author affiliations: Food and Drug Administration, College Park, Maryland, USA (R. Suggested citation for this article Abstract The relationship between the number of ingested Listeria monocytogenes cells in food and the likelihood of developing listeriosis is not well understood. Understanding the likelihood of developing invasive listeriosis after ingesting a given number of Listeria monocytogenes cells (dose-response relationship) is important in managing risks linked to this pathogen in food. In early 2015, an outbreak of invasive listeriosis linked to ice cream products was identified in the United States (2).
This outbreak provided a unique opportunity to assess exposure levels to L. monocytogenes from implicated ice cream products among infected persons and the overall population. Listeriosis Cases Dr. Acknowledgment References Figure. FOODSAFETY_GOVT_NZ - OCT 2009 - RISK PROFILE: LISTERIA MONOCYTOGENES IN ICE CREAM. THE CRISIS SHOW via YOUTUBE 18/03/15 Listera Deaths from Blue Bell Ice Cream & Recall by Kraft: Food Safety With Guest Bill Marler.
Journal of microbiology and virology - 2015 - Detection of Listeria monocytogenes in Milk and Ice Cream by Polymerase Chain Reaction. FOOD SAFETY MAGAZINE 24/04/15 Listeria in Ice Cream: Expert Analysis. News | April 24, 2015 By Food Safety Magazine On April 20, 2015, Blue Bell Creameries voluntarily recalled all of its products currently on the market made at all of its facilities, including ice cream, frozen yogurt, sherbet, and frozen snacks, because they have the potential to be contaminated with Listeria monocytogenes.
The number of those affected stands at 10, with 3 deaths. This complex and ongoing multistate outbreak investigation of listeriosis illnesses has been occurring since 2010. Several strains of L. monocytogenes appear to be involved in this outbreak and that various Blue Bell brand products are the source of this outbreak. Food Safety Magazine (FSM) sat down with Dr. When asked what it was specifically about ice cream that makes it vulnerable to contamination by Listeria, she noted that all processed foods are susceptible, and with Listeria extremely common in the processing environment, most instances of contamination are post-processing. While U.S. CDC 10/06/15 Multistate Outbreak of Listeriosis Linked to Blue Bell Creameries Products (Final Update) Introduction This was a complex multistate outbreak investigation of listeriosis cases occurring over several years.
Public health investigators used the PulseNet( system to identify illnesses that were part of this outbreak. PulseNet is the national subtyping network of public health and food regulatory agency laboratories coordinated by CDC. DNA "fingerprinting" is performed on Listeria bacteria isolated from ill people using techniques called pulsed-field gel electrophoresis( (PFGE) and whole genome sequencing( (WGS). WGS gives a more detailed DNA fingerprint than PFGE. INTERNATIONAL DAIRY FOODS ASSOCIATION 13/05/16 Listeria Control Resources for the Ice Cream and Frozen Ready-to-Eat Dairy-Based Dessert Industry. FRONTIERS IN MICROBIOLOGY 18/05/16 Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak.
Introduction In March 2015, a listeriosis outbreak (outbreak I) was reported from a hospital (hospital X) involving five highly susceptible elderly patients who were hospitalized for other medical conditions prior to exposure to Listeria monocytogenes (Centers for Disease Control and Prevention, 2015).
DNA fingerprinting [pulsed field gel electrophoresis (PFGE) and whole genome sequencing (WGS)] of L. monocytogenes isolates from these patients and various ice cream products linked four patients to the consumption of three flavors of milkshakes (vanilla, chocolate, and strawberry) served at lunch or dinner in hospital X and prepared with the contaminated ice cream scoops that were produced in production line A (Centers for Disease Control and Prevention, 2015; Karl Klontz, personal communication). It is expected that very little post-contamination growth occurred in ice cream because this product is kept frozen all along the production and distribution chain. Materials and Methods.