Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant

Samelis, John; Metaxopoulos, J.

doi:10.1006/fmic.1998.0263

Cited by 145 publications

(82 citation statements)

References 31 publications

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“…In the studies carried out in China and USA, L. monocytogenes contamination was determined to be 38% [23,24]; in a study conducted in Greece, however, L. monocytogenes was detected as 30.1% of turkey neck meat samples, and as 19.2% of turkey breast meat samples [25].…”

Section: Resultsmentioning

confidence: 99%

A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat

Vural

Erkan²,

Güran³

et al. 2013

IJNFS

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Abstract:The aim of this study was to identify potential health risks and evaluate the microbiological quality of frozen turkey meat sold in Diyarbakır, Turkey. In this study, a total of 110 frozen turkey meat samples were collected from retail markets in the city of Diyarbakır. The samples were analyzed by using standard analysis methods for total mesophilic aerobe bacteria, coliform bacteria, Escherichia coli, Staphylococcus-Micrococcus spp., Yersinia enterocolitica, sulfite reducing anaerobe bacteria, mould&yeast, Salmonella spp. and Listeria monocytogenes. Detection of meat species samples were determined by ELISA. The mean counts of microorganism in the frozen turkey meat which were analyzed, total mesophilic aerobe bacteria were found as 9.5x10 6 cfu/g, coliform bacteria as 2.7x10 4 cfu/g, Escherichia coli as 1.1x10 3 cfu/g, Staphylococcus-Micrococcus spp. as 3.4x10 4 cfu/g, Yersinia enterocolitica as 3.3x10 4 cfu/g, sulfite reducing anaerobe bacteria as 4.5x10 1 cfu/g, mould&yeast as 2.2x10 4 cfu/g. The existence of Salmonella spp, and Listeria monocytogenes in the examined samples were found as 3.63% and 17.27%, respectively. All samples analyzed were found to be turkey meat. In conclusion, this study demonstrates that some pathogens, including Salmonella spp., L. monocytogenes, E. coli and Yersinia enterocolitica are present in frozen turkey meat. Also, the presence of these organisms indicated that there were poor hygienic conditions during the slaughtering, packaging, storage and sales process. Therefore, this food is a serious risk to the public health. Temperature control also is a key issue in producing frozen turkey meat. In addition, it is also important that the products must be manufactured under good hygienic practices.

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Section: Resultsmentioning

confidence: 99%

A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat

Vural

Erkan²,

Güran³

et al. 2013

IJNFS

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“…As a food safety hazard in DFS, L. monocytogenes is regarded less relevant although their presence throughout the manufacturing processes of DFS is well documented [207][208][209][210]. Nevertheless, L. monocytogenes is a significant pathogen where its presence in ready-to-eat products is troublesome.…”

Section: Reduction Of Microbial Hazardsmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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“…Special attention should be focused on the evaporator cooling coils in the food storage refrigeration rooms where the conditions for the the bacteria growth are favourable and where the cleaning processes are usually not sufficient to prevent the build up of debris and substrates suitable for the bacterial and presumably Listeria growth ( Kang & Frank 1990;Evans et al 2004). Notwithstanding the regular decontamination and HACCP operations, more attention should be given to preventing the overall Listeria distribution (EU Commission 1999; Samelis & Metaxopoulos 1999;Henning & Cutter 2001). The efforts to prevent the meat products contamination -especially with zoonotic L. monocytogenes -must be made at all levels of the production, particularly due to the fact that L. monocytogenes is ubiquitous with the trend towards becoming airborne.…”

Section: Resultsmentioning

confidence: 99%

Airborne Listeria spp. in the red meat processing industry

Dobeic¹,

Kenda²,

Mićunović³

et al. 2011

Czech J. Food Sci.

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Dobeic M., Kenda E., Mičunovič J., Zdovc I. (2011): Airborne Listeria spp. in the red meat processing industry. Czech J. Food Sci., 29: 441-447.The aim of this study was to determine the potential presence of the airborne Listeria spp. and its correlation with the aerobic mesophilic bacteria and Listeria carcass contamination in three red meat slaughtering and three processing plants. Airborne L. seeligeri and L. innocua were determined using 8 (5.06%, n = 158) air samples taken on the locations characteristic for aerosol generating and in a chilly environment. The positive airborne samples of Listeria spp. were in an insignificant (P > 0.05) relation with the highest airborne bacteria counts. On the carcass, only 1 positive case (0.69%, n = 144) of L. innocua was determined, presumably owing to the low airborne Listeria counts and its unpredictable settling rates. In addition, insignificant (P > 0.05) influences of air moisture and airflow on the airborne Listeria were found. Nevertheles, the methods currently used to determine the airborne Listeria and its relationships to aerosol viable mesophilic bacteria and carcass contamination need to be reconsidered in future investigations.

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Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant

Cited by 145 publications

References 31 publications

A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat

A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat

Health and Safety Considerations of Fermented Sausages

Airborne Listeria spp. in the red meat processing industry

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