Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
ISSN: 2476-2059
Osama O Ibrahim
Bioinnovations LLC, USA
Keynote: J Food Microbiol Saf Hyg
Listeria monocytogenes is an important food-borne pathogen. It is a causative agent of a severe infection that primarily affects immunocompromised people, pregnant women and occasionally healthy people. Intrauterine infection of fetus resulted in a dearth or an actually ill infant with a septic disseminated from listeriosis. The association of listeriosis outbreaks with contaminated foods led to recognize that L. monocytogenes is a foodborne pathogen and that the intestine is the primary route of entry into the body. The incidence of listeriosis appears to be on increase worldwide, with the number of cases rising, especially in Europe. The annual endemic disease rate varies from 2 to 16 cases per million population. L. monocytogenes strains appear to be normal residents in the intestinal tract of a human. This may partially explain why antibodies to Listeria spp. are common in healthy people. L. monocytogenes detection in food samples traditionally involved culture methods based on selective enrichment and plating followed by the characterization of Listeria spp. based on colony morphology, sugar fermentation, and hemolytic properties. These detection methods are lengthy and are not suitable for foods with short shelf lives. As a result, more rapid detection methods of L. monocytogenes were developed based on antibodies (ELISA) or molecular techniques (PCR or DNA hybridization). These rapid detection methods are allowed detection results within 48h. The nature of this foodborne pathogen, including detection methods, mechanism of infection, disease symptoms, disease treatments, food protection, and food safety protocols will be highlighted in this presentation.
Osama O Ibrahim is a highly-experienced Principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety and bioprocessing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening, culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors; biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bioconversion and analytical biochemistry. He was an External Research Liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents and multiple publications. Upon his retirement from Kraft Foods he established his own biotechnology company providing technical and marketing consultation for new startup biotechnology and food companies. He has received his BS in Biochemistry with honor and two MS degrees in Microbial Physiology/Fermentation and in Applied Microbiology. He has received his PhD in Basic Medical Science (Microbiology, Immunology and Molecular biology) from New York Medical College. He is a Member of American Chemical Society, American Society of Microbiology and Society of Industrial Microbiology since 1979.
E-mail: bioinnovation04@yahoo.com