Determination of the Principal Sources of Listeria spp. Contamination in Poultry Meat and a Poultry Processing Plant

Franco, C. M.; Quinto, E. J.; Fente, C.; Rodríguez-Otero, J. L.; Domı́nguez, Lucas; Cepeda, Ana María López

doi:10.4315/0362-028x-58.12.1320

Cited by 46 publications

(19 citation statements)

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“…In this regard, the presence of Listeria spp. in food processing environments in other countries was reported by other workers (Charlton et al 1990, Frank et al 1990, Klauser and Donnelly 1991, Walker et al 1991, Franco et al 1995. Although the percentage in which Listeria spp.…”

Section: Discussionsupporting

confidence: 50%

Sources of Listeria spp. in domestic food processing environment

El‐Shenawy¹

1998

International Journal of Environmental Health Research

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The presence of Listeria spp. in food processing environment including food handlers was investigated in 19 food processing units (the unit represents a part of big dairy plant) in addition to two other plants that produce frozen and non-frozen foods. Listeria spp. was detected in all investigated food processing units/ plants. No one environmental area was more linked with the presence of the pathogen than the other. Listeria spp. were isolated from direct sources such as drains, floors, standing/condensed water, process equipment, miscellanous and residues. Listeria innocua and L. monocytogenes were the only two species detected in the internal food processing environment, however Listeria innocua was the most prevalent. Indirect sources for Listeria in food processing plants were soil and effluents. Listeria innocua and L. monocytogenes were isolated from soil samples taken from both outdoor and indoor of food plants, whereas L. innocua, L. monocytogenes and L. welshimeri were recovered from their effluents. The supplied tap water samples of the factories were free from the bacterium. Examination of 42 persons working in these food plants revealed that listerias were present in 14 persons of which eight were carriers for L. innocua, five were carriers for L. monocytogenes and one person was carrier for both L. innocua and L. monocytogenes in the same time. The pathogen was most frequently isolated from nose/nasal secretions of 11 persons, hands of seven persons and faces of two persons. The study indicates that Listeria spp. are common in the food industrial environment including food handlers. Perhaps correct disinfection and hygiene will prevent or at least diminish cross-contamination of the food product.

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Section: Discussionsupporting

confidence: 50%

Sources of Listeria spp. in domestic food processing environment

El‐Shenawy¹

1998

International Journal of Environmental Health Research

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Section: Discussionmentioning

confidence: 96%

“…In the latter, however, only two slaughterhouses, including SL1, were represented. Other researchers have revealed even higher frequencies in raw chicken products, reporting up to 84% on chicken parts (Lawrence and Gilmour 1994;Franco et al 1995;Uyttendale et al 1999 Fig. 1 Genetic relationship among 112 Listeria monocytogenes isolates from patients (P), raw broiler carcasses, broiler cuts, and ready-to-eat, processed poultry products from eight slaughterhouses and poultry product processing plants (SL1-SL6, B1 and B2), as well as from faecal and bedding samples (F/B).…”

Section: Discussionmentioning

confidence: 99%

“…Frequencies of 41, 59 and 84% have been reported from broiler carcasses and raw chicken products and from 0 to 61% from processed poultry products. The levels are mostly <100 CFU g )1 , but up to 4AE2log CFU g )1 has been found on raw chicken drumsticks (Lawrence and Gilmour 1994;Franco et al 1995;Uyttendale et al 1999). A study of poultry products from Belgian and French abbatoirs showed a decline in the frequencies of L. monocytogenes from 32% in 1992 to 9% in 1995, which was assumed to be the result of increased hygienic efforts in the poultry processing industry to control food pathogens (Uyttendale et al 1997).…”

Section: Introductionmentioning

confidence: 99%

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Molecular epidemiological survey of Listeria monocytogenes in broilers and poultry products

et al. 2003

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Aims: To investigate the prevalence of Listeria monocytogenes in poultry products, and to elucidate whether poultry products may be linked to listeriosis cases. A further goal was to identify contamination routes for L. monocytogenes to broiler carcasses. Methods and Results: Poultry products (385 samples) were screened for L. monocytogenes. The recovered isolates and 19 patient isolates were characterized by multilocus enzyme electrophoresis and restriction enzyme analysis. The poultry isolates showed great genetic diversity, but no identical subclones were identified from poultry sources and patients. One slaughterhouse was examined in detail during a 16-month period. The contamination rates increased along the processing line, and one subclone was found during the whole period. Only low prevalence of the bacteria was revealed from broiler faeces. Conclusions: The prevalence of L. monocytogenes in poultry products was high, but no listeriosis cases was linked to poultry products. Broilers seem to be contaminated during the slaughter process, and specific strains may persist in the processing environment. Broiler faeces does not seem to be an important source of L. monocytogenes in poultry products. Significance and Impact of the Study: Preventive measures to avoid contamination of poultry products by L. monocytogenes must be taken in the processing plants.

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“…monocytogenes (Mustapha and Liewen 1989; Best et al . 1990; Tuncan 1993), the pathogen is occasionally isolated from food‐processing environments, even following cleaning and sanitizing of equipment surfaces (Franco et al . 1995; Ojeniyi et al .…”

Section: Introductionmentioning

confidence: 99%

Survival of Listeria monocytogenes in commercial food-processing equipment cleaning solutions and subsequent sensitivity to sanitizers and heat

Taormina

Beuchat

2002

J Appl Microbiol

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Aims: To determine the ability of Listeria monocytogenes to survive exposure to commercial food-processing equipment cleaning solutions and subsequent treatment with sanitizers or heat. Methods and Results: Cells of ®ve strains of L. monocytogenes were suspended in 1% solutions of eight commercial cleaners (pH 7á1±12á5) or in water (control) and incubated at 4°C for 30 min or 48 h before populations were determined by plating on tryptose phosphate agar. After exposure of cells to cleaning solutions for 30 min, populations of the most resistant strain of L. monocytogenes were reduced by £ 1á63 log 10 cfu ml ±1 . In only three highly alkaline cleaning solutions (pH 11á6±12á4) were populations reduced signi®cantly (P £ 0á05) compared with reductions in water. After 48 h, populations were signi®cantly higher in one cleaning solution (pH 10á4) than in water, while populations in six of the other seven cleaning solutions were reduced by ³ 4á72 log 10 cfu ml ±1 . Cells exposed to cleaning solutions for 30 min became sensitive to 4á0 or 6á0 mg l ±1 free chlorine and to 50 or 100 mg l ±1 benzalkonium chloride and cetylpyridinium chloride, common components of quaternary ammonium sanitizers. Cells exposed to four of the ®ve test cleaners had D 56°C values less than or equal to those of the control cells. Conclusions: Listeria monocytogenes tolerates exposure to a high concentration of alkaline cleaning solutions but consequently becomes sensitized to sanitizers. Signi®cance and Impact of the Study: The elimination of L. monocytogenes surviving exposure to alkaline cleaning solutions widely used for food-processing equipment is essential and the appropriate use of sanitizers for subsequent application to equipment is important in achieving this goal.

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Determination of the Principal Sources of Listeria spp. Contamination in Poultry Meat and a Poultry Processing Plant

Cited by 46 publications

References 0 publications

Sources of Listeria spp. in domestic food processing environment

Sources of Listeria spp. in domestic food processing environment

Molecular epidemiological survey of Listeria monocytogenes in broilers and poultry products

Survival of Listeria monocytogenes in commercial food-processing equipment cleaning solutions and subsequent sensitivity to sanitizers and heat

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