@conference{
author = "Kureljušić, Jasna and Rokvić, Nikola and Vasić, Ana and Pavlović, Marija and Terzin, Lidija and Ljubojević Pelić, Dragana and Vidaković Knežević, Suzana",
year = "2023",
abstract = "Listeria monocytogenes je fakultativni, intracelularni, gram-pozitivni štapić koji je odgovoran za
pojavu listerioze. Oboljenje obično nastaje konzumiranjem hrane koja je kontaminirana listerijom,
posebno mlečnih proizvoda, lisnatog povrća, ribe i mesa. Listeria se može naći u domaćinstvu, restoranima
i drugim mestima kao što su prodavnice ili fabrike za preradu hrane. Patogen je sveprisutan, jer
se može naći u zemljištu, vodi i vegetaciji kao i u digestivnom traktu ljudi.
Namirnice koje imaju najveću stopu infekcija povezanih sa L. monocytogenes uključuju: sirove klice,
nepasterizovano mleko, meki sirevi, hladno meso, hladne viršle i dimljeni morski plodovi. L. monocytogenes
raste na temperaturama frižidera, tačnije, niske temperature indukuju enzime kao što je
RNK helikaza koja poboljšava aktivnost i replikaciju L. monocytogenes na niskim temperaturama
dok sposobnost proizvodnje biofilma povećava sposobnost L. monocytogenes da preživi u teškim
uslovima. Ona takođe koristi flagele na nižim temperaturama koje joj omogućavaju da se pokreće
i uhvati za enterocite u ranoj fazi infekcije koje se gube kada je bakterija duže izložena višim temperaturama.
Ljudi koji su u najvećem riziku da budu pogođeni listeriozom su trudnice, mala deca,
odrasli stariji od 60 godina i osobe sa oslabljenim imunološkim sistemom. Praćenje smernica za
bezbednost hrane može smanjiti šansu za dobijanje i širenje listerioze.
Nadzor listerioze kod ljudi u EU se fokusira na invazivne oblike L. monocytoges infekcija, koja se
uglavnom manifestuje kao septikemija, simptomi slični gripu, meningitis ili spontani pobačaj.
Dijagnoza listerijskih infekcija kod ljudi se generalno sprovodi kultivacijom uzoraka krvi, cerebrospinalne
tečnosti i vaginalnih briseva ili detekcijom nukleinske kiseline. Prema Centru za kontrolu
bolesti (CDC), otprilike 1.600 ljudi oboli od listerioze svake godine, a oko 260 ljudi umre od te bolesti.
Bolest je najčešća kod trudnica, odojčadi, imunokompromitovanih i starijih (65 i više godina).
Trudnice su takođe izložene riziku jer mogu dobiti L. monocytogenes i preneti je na nerođeni fetus. Prema
podacima EFSA Journal u 27 država tokom 2021.godine prijaviljeno je 2.183 potvrđenih slučaja invazivne
listerioze kod ljudi u Evropi. Tokom našeg istraživanja u poslednjih pet godina ispitano je preko 5000
uzoraka. L. monoctogenes je izolovana i identifikovana u manje od 1% uzoraka i to u mesnih prerađevina
(kao npr. dimljena hamburška slanina, viršla, mortadela, dimljena roštilj kobasica), u mlečnih prerađevina
(sir), zatim uzorcima dimljenog lososa i briseva radnih površina u proizvodnim pogonima.
Naime subjekat u poslovanju hranom je u obavezi da shodno Pravilniku o opštim i posebnim uslovima
higijene hrane u bilo kojoj fazi proizvodnje, prerade i prometa (Sl.gl.RS br.72/10) i Pravilnik o
izmeni i dopuni Pravilnika o opštim i posebnim uslovima higijene hrane u bilo kojoj fazi proizvodnje,
prerade i prometa (Sl.gl.RS br.62/18) i HACCP planu vrši ispitivanje na parametre bezbednosti hrane
kojim se definiše prihvatljivost nekog proizvoda ili proizvodne partije u šta spada i L. monocytogense., Listeria monocytogenes is a facultative, intracellular, gram-positive rod which is responsible for the
occurrence of listeriosis. Illness is usually caused by eating food contaminated with listeria, especially
dairy products, leafy greens, fish and meat. Listeria can be found in households, restaurants,
and other places such as grocery stores or food processing plants. The pathogen is ubiquitous, as
it can be found in soil, water and vegetation as well as in the digestive tract of humans. Foods that
have the highest rates of L. monocytogenes related infections include: raw sprouts, unpasteurized
milk, soft cheeses, cold meats, cold hot dogs, and smoked seafood. L. monocytogenes grows at
refrigerator temperatures, specifically, low temperatures induce enzymes such as RNA helicase that
enhances the activity and replication of L. monocytogenes at low temperatures while the ability to
produce biofilms increases the ability of L. monocytogenes to survive in harsh conditions. It also
uses flagella at lower temperatures that allow it to move and latch on to enterocytes early in the
infection, which are lost when the bacterium is exposed to higher temperatures for longer.
The people most at risk of contracting listeriosis are pregnant women, young children, adults over
60, and people with weakened immune systems. Following food safety guidelines can reduce the
chance of getting and spreading listeriosis. Surveillance of human listeriosis in the EU focuses on
invasive forms of L. monocytoges infections, which mainly manifest as septicaemia, flu-like symptoms,
meningitis or abortion. Diagnosis of listeria infections in humans is generally performed by culture
of blood samples, cerebrospinal fluid, and vaginal swabs or by nucleic acid detection.
According to the Centers for Disease Control (CDC), approximately 1,600 people contract listeriosis
each year, and about 260 people die from the disease. The disease is most common in pregnant
women, infants, the immunocompromised and the elderly (65 and older). Pregnant women are also
at risk because they can contract L. monocytogenes and pass it on to the unborn fetus.
According to EFSA Journal data, 2,183 confirmed cases of invasive listeriosis in humans were reported
in 27 countries in 2021 in Europe. During our research in the last five years, over 5000 samples were
examined. L. monoctogenes was isolated and identified in less than 1% of samples, such as meat
products (such as smoked Hamburg bacon, hot dogs, mortadella, smoked barbecue sausage),
in dairy products (cheese), then in samples of smoked salmon and swabs of working surfaces in
production facilities.
The subject in the food business is obliged to comply with the Rulebook on general and special conditions
of food hygiene in every phase of production, processing and circulation (Official Gazette of
RS No. 72/10) and the Rulebook on amendments and additions according to the Rulebook on general
and special food hygiene conditions at any stage of production, processing and circulation (Official
Gazette of RS No. 62/18) and the HACCP plan, testing of food safety parameters is carried out, which
defines the acceptability of the product or the production batch, which includes L. monocytogenes.",
publisher = "Beograd : Udruženje mikrobiologa Srbije",
journal = "Congres program and e-abstract book "Emerging infectious diseases: Are we ready for new evoultionary challenges?"",
title = "Listerioza - zonotski aspekt, Listeriosis - zonotic aspect",
pages = "147-144"
}
