Listeria monocytogenes and Listeria ivanovii Virulence and Adaptations Associated with Leafy Vegetables from Small-Scale Farm and a Shift of Microbiota to a New Niche at Markets: A Systematic Review

TL;DR

This review examines how Listeria species, especially L. monocytogenes and L. ivanovii, adapt and spread through leafy vegetables from small farms to markets, posing health and economic risks.

Contribution

The study systematically reviews virulence and adaptation mechanisms of Listeria in leafy vegetables and their transition to market environments.

Findings

ST5, ST121, and ST321 are predominant and virulent Listeria strains found in ready-to-eat foods.

ST1, ST2, and ST204 are hypervirulent strains in food processing environments.

Listeria infections pose severe risks to immunocompromised individuals and cause economic losses due to sanitation shutdowns.

Abstract

The study conducted a review of Listeria prevalence, virulence, and adaptations associated with leafy vegetables from small-scale farms and their journey to markets. PubMed, Taylor and Francis, Oxford, and Google Scholar databases were utilised to search for English-language journal articles published between January 1992 and 2025. Studies utilised multi-locus sequence typing (MLST), polymerase chain reaction–restriction fragment length polymorphism (PCR-RFLP), multiplex PCR, pulsed-field gel electrophoresis (PFGE), and whole genome sequencing WGS, confocal scanning laser microscopy technique for the detection of Listeria species, followed by transcriptomic, phenotypic analyses, strand-specific RNA-sequencing, and membrane lipid profiling. ST5, ST121, and ST321 are considered predominant and virulent and have been identified in two ready-to-eat commodities, while ST1, ST2, and ST204 are considered hypervirulent strains in food processing environments. Immunocompromised groups can experience severe life-threatening infections, even death. Significant economic losses due to shutdowns for sanitary procedures can occur, impacting food security.

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