Growth potential of Listeria monocytogenes in traditional Austrian cooked-cured meat products

Awaiwanont, Nattakarn; Smulders, F. J. M.; Paulsen, Peter

doi:10.1016/j.foodcont.2014.08.043

Cited by 10 publications

(8 citation statements)

References 20 publications

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“…Several recent studies have focused on the growth potential of L. monocytogenes in different RTE food products (Awaiwanont, Smulders, & Paulsen, 2015;Coroneo et al, 2016;Dalzini et al, 2014;Grassi, Nucera, Lomonaco, & Civera, 2013;Jesus et al, 2016;Lahou & Uyttendaele, 2017;Michellon et al, 2016;Sahu, Kim, Ferguson, Zink, & Datta, 2017;Sant'Ana, Barbosa, Destro, Landgraf, & Franco, 2012;Skalina & Nikolajeva, 2010;Spanu et al, 2012;Uyttendaele et al, 2009). These studies intended the classification of foods in the appropriate food category specified in Reg.…”

Section: Resultsmentioning

confidence: 99%

Growth potential of Listeria monocytogenes in ready‐to‐eat Feta cheese‐based sauce stored at 4°C

Andritsos

Kallitsis²,

Roukas

2018

Journal of Food Safety

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Listeria monocytogenes is now a well‐known foodborne pathogen of particular importance in ready‐to‐eat (RTE) refrigerated foods given the psychrotrophic character and ubiquitous nature of the bacterium. The objective of the current research was to assess the growth potential of L. monocytogenes in RTE cheese‐based (Feta) sauce. For this to occur, samples of Feta cheese‐based sauce (ca. 1% NaCl, pH = 4.6, 900 ppm sorbic acid) were artificially contaminated with a mixture of two L. monocytogenes strains and were stored aerobically at 4°C for 30 days. Growth potential (δ) of L. monocytogenes in Feta cheese‐based sauce was calculated at −1.2 log CFU/g for the 30‐day shelf‐life (i.e., δ < 0.5 log CFU/g). Findings of this study indicate that Feta cheese‐based sauce containing 900 ppm of sorbic acid as preservative is unable to support the growth of L. monocytogenes, thus the food safety criterion for pathogen enumeration not exceeding the limit of 100 CFU/g should apply during the shelf‐life of the product, as stated by Commission Regulation (EC) No. 2073/2005. Practical applications Contamination of acidic cheese‐based spreadable products, with pH ≤ 4.6 and/or water activity (i.e., Aw) > 0.94, with different bacterial species during the manufacturing process, could limit considerably the shelf‐life of these RTE products. Moreover, among other possible contaminants, the ubiquitous psychrotrophic pathogen L. monocytogenes may pose a serious threat for the microbiological safety of such products, like a Feta cheese‐based sauce with the aforementioned characteristics. Challenge testing for assessing the risk from L. monocytogenes presence during shelf‐life of this product is, therefore, deemed necessary and can provide us with useful information regarding possible pathogen containment due to product's composition and characteristics. Conclusively, even if the Feta cheese‐based sauce described in this study is contaminated with low numbers of L. monocytogenes at levels below the limit of detection (i.e., absence in 25 g), then the organism will not exceed 100 CFU/g by the end of product's shelf‐life.

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Section: Resultsmentioning

confidence: 99%

Growth potential of Listeria monocytogenes in ready‐to‐eat Feta cheese‐based sauce stored at 4°C

Andritsos

Kallitsis²,

Roukas

2018

Journal of Food Safety

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“…Moreover, traditional Austrian meat products e.g. liver pâté and jellied pork do not require heating prior to consumption and have been previously identified as potential risk food for listeriosis due to their growth potential for L. monocytogenes [16,17]. In 2009, an outbreak of febrile gastroenteritis was reported that was also associated with a traditional Austrian tavern, this time locally produced jellied pork was identified as the vehicle of infection [11].…”

Section: Discussionmentioning

confidence: 99%

“…Liver pâté (‘Leberstreichwurst’) is a peculiar type of traditional Austrian meat product, made from cured, cooked, comminuted meat with fat as a binder. Its average pH value is 6.19 ± 0.15, with a corresponding water activity value of 0.963 ± 0.003, which provides L. monocytogenes with an optimal substrate for its growth [17]. Other types of pork pâté such as ‘paté de campagne’ were found to be contaminated with L. monocytogenes [18].…”

Section: Discussionmentioning

confidence: 99%

Listeriosis outbreak likely due to contaminated liver pâté consumed in a tavern, Austria, December 2018

et al. 2019

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In late December 2018, an outbreak of listeriosis occurred after a group of 32 individuals celebrated in a tavern in Styria, Austria; traditional Austrian food (e.g. meat, meat products and cheese) was served. After the celebration, 11 individuals developed gastrointestinal symptoms, including one case with severe sepsis. Cases had consumed mixed platters with several meat products and pâtés originating from a local production facility (company X). Human, food and environmental samples taken from the tavern and company X were tested for L. monocytogenes. Whole genome sequence-based typing detected a novel L. monocytogenes strain of serotype IVb, sequence type 4 and CT7652 in 15 samples; 12 human, two food and one environmental sample from company X with an allelic difference of 0 to 1. Active case finding identified two further cases who had not visited the tavern but tested positive for the outbreak strain. In total, 13 cases (seven females and six males; age range: 4–84 years) were identified. Liver pâté produced by company X was identified as the likely source of the outbreak. Control measures were implemented and since the end of December 2018, no more cases were detected.

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“…ComBase is one of the most well‐known open access databases for predicting microbial behaviors, contains a large amount of raw data on bacteria inactivation and growth, is actively maintained, and is largely reported in scientific literature. Recent publications concern Bacillus cereus group in RTE salads, Salmonella in pork, and L. monocytogenes in cooked‐cured meat products . Once the growth rate data were obtained for each temperature, data were fitted to the most accurate parametric model with the program CurveExpert V3.1 (Hyams Development) (Table ).…”

Section: Methodsmentioning

confidence: 99%

Impact of Cooking Procedures and Storage Practices at Home on Consumer Exposure to Listeria Monocytogenes and Salmonella Due to the Consumption of Pork Meat

et al. 2017

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The objective of this research was to analyze the impact of different cooking procedures (i.e., gas hob and traditional static oven) and levels of cooking (i.e., rare, medium, and well-done) on inactivation of Listeria monocytogenes and Salmonella in pork loin chops. Moreover, the consumer's exposure to both microorganisms after simulation of meat leftover storage at home was assessed. The results showed that well-done cooking in a static oven was the only treatment able to inactivate the tested pathogens. The other cooking combinations allowed to reach in the product temperatures always ≥73.6 °C, decreasing both pathogens between 6 log cfu/g and 7 log cfu/g. However, according to simulation results, the few cells surviving cooking treatments can multiply during storage by consumers up to 1 log cfu/g, with probabilities of 0.059 (gas hob) and 0.035 (static oven) for L. monocytogenes and 0.049 (gas hob) and 0.031 (static oven) for Salmonella. The key factors affecting consumer exposure in relation to storage practices were probability of pathogen occurrence after cooking, doneness degree, time of storage, and time of storage at room temperature. The results of this study can be combined with prevalence data and dose-response models in risk assessment models and included in guidelines for consumers on practices to be followed to manage cooking of pork meat at home.

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Growth potential of Listeria monocytogenes in traditional Austrian cooked-cured meat products

Cited by 10 publications

References 20 publications

Growth potential of Listeria monocytogenes in ready‐to‐eat Feta cheese‐based sauce stored at 4°C

Growth potential of Listeria monocytogenes in ready‐to‐eat Feta cheese‐based sauce stored at 4°C

Listeriosis outbreak likely due to contaminated liver pâté consumed in a tavern, Austria, December 2018

Impact of Cooking Procedures and Storage Practices at Home on Consumer Exposure to Listeria Monocytogenes and Salmonella Due to the Consumption of Pork Meat

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