Stellenbosch University Reports Findings in Listeria monocytogenes (Exploring the genetic variability, virulence factors, and antibiotic resistance of Listeria monocytogenes from fresh produce, ready-to-eat hummus, and food-processing...).

A report from Stellenbosch University in South Africa discusses the genetic variability, virulence factors, and antibiotic resistance of Listeria monocytogenes, a type of Gram-Positive Bacteria. The research highlights the prevalence of Listeria monocytogenes in food-processing facilities, farms, retail stores, and kitchens, particularly in ready-to-eat (RTE) products like hummus and fresh produce. The study emphasizes the importance of reducing contamination in the food-processing environment to improve food safety and prevent outbreaks. The consumption of contaminated foods can lead to listeriosis, a potentially fatal disease, especially for immunocompromised individuals. The emergence of antibiotic-resistant strains further complicates treatment and increases morbidity and mortality. The research underscores the need for epidemiological surveillance to identify trends and mitigate the risk of outbreaks. [Extracted from the article]