Research Article
Intracellular Adaptation of Listeria monocytogenes and Listeria ivanovii Isolated from Fresh Produce in Côte d’Ivoire: An in Vitro Infection Study Using JEG3 Human Cells
Issue:
Volume 10, Issue 3, September 2025
Pages:
57-65
Received:
1 July 2025
Accepted:
14 July 2025
Published:
30 July 2025
Abstract: Listeria monocytogenes (L. monocytogenes) is a pathogen that frequently contaminates foods, and is the cause of listeriosis worldwide. Although L. monocytogenes is the primary species associated with human listeriosis, Listeria ivanovii (L. ivanovii) traditionally considered pathogenic mainly to ruminants has also been implicated in rare but severe infections in immunocompromised humans. The objectives of this study were to examine the ability of L. monocytogenes and L. ivanovii strains isolated from fresh vegetables and market garden produce in Abidjan, Côte d'Ivoire, to enter and multiply in JEG3 cells, to disseminate and to form LisCVs persistence vacuoles. After identification by 16sDNAr gene sequencing and serogrouping by PCR of Listeria strains isolated from fresh vegetables and market garden produce, three strains were identified as belonging to the species L. monocytogenes (2 strains, L208 and L238) and L. ivanovii (1 strain, L135). In vitro infection was carried out using JEG3 trophoblastic cells, with three reference strains (L. monocytogenes EGDe serotype 1/2a, Listeria monocytogenes CLIP80459 serotype 4b and L. ivanovii ATCC19119) serving as controls. The results showed that all the Listeria strains tested had similar characteristics in terms of their ability to penetrate, multiply and form LisCV, and higher cytotoxicity in L. monocytogenes species than in L. ivanovii in general. L. monocytogenes strains L208 and L238 showed similar invasion rates to L. monocytogenes CLIP80459.
Abstract: Listeria monocytogenes (L. monocytogenes) is a pathogen that frequently contaminates foods, and is the cause of listeriosis worldwide. Although L. monocytogenes is the primary species associated with human listeriosis, Listeria ivanovii (L. ivanovii) traditionally considered pathogenic mainly to ruminants has also been implicated in rare but severe...
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Review Article
Use of Natural Food Colorants in Kurkufa Food: An Assessment of Nutritional and Sensory Quality in Southern Ethiopia
Hirbo Geremew Hirbo*
Issue:
Volume 10, Issue 3, September 2025
Pages:
66-78
Received:
30 April 2025
Accepted:
21 May 2025
Published:
25 August 2025
DOI:
10.11648/j.ijfsb.20251003.12
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Abstract: Staple foods are more common in Africa. Because diversity of nations, Ethiopia is Africa's leading producers of food and highly regarded for cooking traditional foods. In the southern part of Ethiopia, kurkufa food is highly consumed. Sufficient consumption of nutrients, particularly protein and micronutrients, promotes healthy growth in children and reduces their vulnerability to illness. Wheat and maize are essential raw materials for its preparation. It is utilized to supplement a substantial daily energy intake. Kurkufa is important source of macro- and micronutrients, and is a great source of vitamins, proteins, and a variety of carbohydrates and little is known about the nutritional value of Ethiopian Kurkufa foods. The purpose of this study was to ascertain the nutritional makeup and sensory quality of food in southern Ethiopia by using natural food coloring. The Arba Minch Agricultural Research Institute and Bishoftu Agriculture Research Center provided the maize and wheat varieties, while the Burji Soyama markets provided the habesha gomen, chills, tomatoes, and kidney beans. Using the AOAC method, nutritional and sensorial analysis was performed, Kurkufa's composition was found to be between 41.01 - 41.22 moisture content, 12.23 - 12.5 total ash, 4.33 - 4.53 crude fat, 25.21 - 25.61 crude protein, 3.03 - 3.19 crude fiber, 15.95 - 16.64 carbohydrate, and 203.48 - 208.87 kal/100 g energy. Fe, Zn, K, and Ca had respective ranges of 10.90-11.80 mg/100 g, 8.73-9.25 mg/100 g, 147.82-148.12, and 73.58-72.55 mg/100 g in terms of mineral content. The sensory evaluations were within the recognized ranges. The majority of the values fell between FAO, WHO, and EPHI. A noteworthy distinction (P<0.5) was noted between them. Therefore, it is best for people of all ages to consume Kurkufa foods. Furthermore, it is better to eat Kurkufa food because of its high nutritional, sensory quality and microbial determination also needed.
Abstract: Staple foods are more common in Africa. Because diversity of nations, Ethiopia is Africa's leading producers of food and highly regarded for cooking traditional foods. In the southern part of Ethiopia, kurkufa food is highly consumed. Sufficient consumption of nutrients, particularly protein and micronutrients, promotes healthy growth in children a...
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