Listeriosis is predominantly a food-borne illness caused by the ubiquitous Gram-positive bacterium Listeria monocytogenes, initially recognized as a foodborne pathogen in the early 1980s. People most prone to the disease are pregnant women, newborns, elderly, and those with HIV or other diseases that compromise immunity. Listeria infections are associated with a high mortality rate, thus effective treatment and prevention are essential.
Antimicrobial therapy
Successful treatment of listeriosis with ampicillin or penicillin as a monotherapy has been reported in the medical literature. Nevertheless, since in vitro tolerance or even resistance to penicillin alone has been described, and there are a plethora of studies showing in vitro synergy …show more content…
On the other hand, infective endocarditis and brain abscesses necessitate treatment for six to eight weeks. Doses should be varied according to the patients’ altered organ function, with antimicrobial serum monitoring when appropriate.
In neonates, an ampicillin dose of 150 to 200 mg/kg per day for nonmeningeal infections or 300 to 400 mg/kg per day for Listeria meningitis is recommended, albeit certain studies suggest that dosages for meningitis should be used in all cases. Furthermore, the higher dose is appropriate for treating listeriosis in immunocompromised hosts.
During pregnancy, the recommended dosage for listeriosis is 2 grams of ampicillin every 6 to 8 hours, which is a dose that provides adequate intracellular penetration and crossing of the placenta. Optimal duration of therapy in pregnancy has not been established, but 3-4 weeks of treatment is considered as a …show more content…
The bacteriemic and meningitic forms of listeriosis can be cured, but serious complications can ensue despite prompt antimicrobial therapy. After the infection of central nervous systems, sequelae such as strabismus, hydrocephalus and retardation may arise.
Hence the best approach is to prevent listeriosis from the get-go. General recommendations for prevention are the same as for other foodborne infections, and include thorough cooking of raw food from animal sources, careful washing of raw vegetables before cooking, the avoidance of unpasteurized milk, as well as adequate hand hygiene.
Those at increased risk of acquiring listeriosis should refrain from eating soft cheeses, refrigerated pâtes, refrigerated smoked seafood, meat spreads, luncheon meats and deli meats (unless they are cooked until steaming hot). Cross-contamination of other foods, utensils and food preparation surfaces with fluids from hot dog packages should be
Antimicrobial therapy
Successful treatment of listeriosis with ampicillin or penicillin as a monotherapy has been reported in the medical literature. Nevertheless, since in vitro tolerance or even resistance to penicillin alone has been described, and there are a plethora of studies showing in vitro synergy …show more content…
On the other hand, infective endocarditis and brain abscesses necessitate treatment for six to eight weeks. Doses should be varied according to the patients’ altered organ function, with antimicrobial serum monitoring when appropriate.
In neonates, an ampicillin dose of 150 to 200 mg/kg per day for nonmeningeal infections or 300 to 400 mg/kg per day for Listeria meningitis is recommended, albeit certain studies suggest that dosages for meningitis should be used in all cases. Furthermore, the higher dose is appropriate for treating listeriosis in immunocompromised hosts.
During pregnancy, the recommended dosage for listeriosis is 2 grams of ampicillin every 6 to 8 hours, which is a dose that provides adequate intracellular penetration and crossing of the placenta. Optimal duration of therapy in pregnancy has not been established, but 3-4 weeks of treatment is considered as a …show more content…
The bacteriemic and meningitic forms of listeriosis can be cured, but serious complications can ensue despite prompt antimicrobial therapy. After the infection of central nervous systems, sequelae such as strabismus, hydrocephalus and retardation may arise.
Hence the best approach is to prevent listeriosis from the get-go. General recommendations for prevention are the same as for other foodborne infections, and include thorough cooking of raw food from animal sources, careful washing of raw vegetables before cooking, the avoidance of unpasteurized milk, as well as adequate hand hygiene.
Those at increased risk of acquiring listeriosis should refrain from eating soft cheeses, refrigerated pâtes, refrigerated smoked seafood, meat spreads, luncheon meats and deli meats (unless they are cooked until steaming hot). Cross-contamination of other foods, utensils and food preparation surfaces with fluids from hot dog packages should be