Listeria monocytogenes in RTE foods marketed in Italy: Prevalence and automated EcoRI ribotyping of the isolates

Meloni, Domenico; Galluzzo, Pietro; Mureddu, A; Piras, Francesca; Griffiths, Mansel W.; Mazzette, R.

doi:10.1016/j.ijfoodmicro.2008.11.014

Cited by 69 publications

(49 citation statements)

References 45 publications

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“…The prevalence order of the main serovars -4b, followed by 1/ 2b and 1/2a, is different from other reports (Gianfranceschi, Gattuso, Tartaro, & Aureli, 2003;Meloni et al, 2009). However, because of the existing sampling deficiencies, the serology of the isolates cannot be considered as representative of the risk potential.…”

Section: Serological Description Of the Isolatescontrasting

confidence: 94%

A survey of Listeria monocytogenes strains, isolated from ready-to-eat foods in Israel over a period of 10 years, 1998–2007

et al. 2010

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Section: Serological Description Of the Isolatescontrasting

confidence: 94%

A survey of Listeria monocytogenes strains, isolated from ready-to-eat foods in Israel over a period of 10 years, 1998–2007

et al. 2010

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“…This result is also similar with Shen et al (14), who isolated L. monocytogenes in 2.97%, 2.7%, 4% and 2.6% of RTE food samples respectively. However, Meloni et al (28) found that 9.5% of RTE products were contaminated with L. monocytogenes. Mouspye and Von Holly (29), Cho et al (17), Rodriguez et al (31), and Balzaretti and Marzano (10) found neither Listeria spp.…”

Section: Discussionmentioning

confidence: 99%

Microbiological evaluation of ready-to-eat sandwiches served near hospitals and schools

BEYAZ¹

2014

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:The aim of this work was to evaluate the microbiological quality of ready-to-eat sandwiches made with cheese (CS, n=80), with fermented Turkish sausage (soudjouk) (SS, n=80), and with both cheese and soudjouk with salad (Mix + , n=60) and without salad (Mix -, n=50) from five different street vendors located near school and hospitals. Samples were examined for total aerobic mesophilic counts (AMC), yeast and moulds (YM), coliforms, Escherichia coli (E. coli), presumptive Bacillus cereus (B. cereus), coagulase positive staphylococci, Salmonella spp., and Listeria spp., especially Listeria monocytogenes (L. monocytogenes). The results of the microbiological examinations showed that 45 (56.25%) and 2 (2.5%) of the SS samples; 55 (68.75%) and 6 (7.5%) of the CS samples; 55 (91.6%) and 14 (23.3%) of the Mix + samples, and 36 (72%) and 4 (8%) of the Mix -samples were unsuitable for consumption due to high levels of Staphylococcus aureus (S. aureus) and presumptive B. cereus, respectively. The results also showed that out of a total of 270 samples, 8 (2.96%) were found to be contaminated with Listeria species; L. monocytogenes (0.37%), Listeria ivanovii (1.85%), Listeria grayi (0.37%), Listeria seeligeri (0.37%). E. coli contamination was found in the CS and Mix -groups at incidences of 7.5% and 4.0%, respectively. Salmonella spp. were not detected in any of the sandwich samples investigated. The high numbers of coliforms and AMC (up to ≥10 6 cfu g -1 ) obtained from the examinations also indicated that hygienic conditions of the processed sandwiches were very poor. The results show that the sandwiches examined in this study were of great public health concern.Key words: Microbiological quality, public health, ready to eat food, sandwich. Hastane ve okul çevresinde sunulan tüketime hazır sandviçlerin mikrobiyolojik değerlendirmesiÖzet: Bu çalışmanın amacı, hastane ve okullar bölgesi etrafında bulunan beş farklı kafeteryadan temin edilen tüketime hazır peynirli sandviç (PS, n=80), sucuklu sandviç (SS, n=80), peynirli ve sucuklu karışık (yeşillikli, Kar + n=60), ve peynirli ve sucuklu karışık (yeşilliksiz, Kar -n=50) sandviçlerin mikrobiyolojik kalitelerini değerlendirmektir. Örnekler, aerobik mezofilik canlı (AMC), küf ve maya (KM), koliformlar, Escherichia coli (E. coli), olası Bacillus cereus (B. cereus), koagülaz pozitif stafilokoklar, Salmonella spp., ve Listeria spp. özellikle Listeria monocytogenes (L. monocytogenes) bakımından incelendi. Mikrobiyolojik incelemelerin sonuçları SS örneklerinin 45 (%56.25) ve 2 (%2.5)'sinin, PS örneklerinin 55 (%68.75) ve 6 (%7.5)'sının, Kar + örneklerinin 55 (%91.6) ve 14 (%23.3)'ünün ile Kar -örneklerinin 36 (%72) ve 4 (%8)'inin sırasıyla Staphylococcus aureus (S. aureus) ve olası B. cereus'un yüksek düzeylerinden dolayı tüketime uygun olmadığını gösterdi. Aynı zamanda sonuçlar, toplam 270 örneğin 8 (%2.96)'inin Listeria türleri ile; L. monocytogenes (%0.37), Listeria ivanovii (%1.85), Listeria grayi (%0.37), Listeria seeligeri (%0.37) ile kontamine olduğunu göstermiştir. ...

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“…USA) require zero tolerance of L. monocytogenes in ready-to-eat (RTE) food, the prevalence of this pathogen in RTE meat products generally range from 2.7 to 20%, whereas, the prevalence of Listeria spp. range from 1.8 to 48% (Bersot, Landgra, Franco, & Destro, 2001;Meloni et al, 2009;Mena et al, 2004;Vitas, Aguado, & Garcia-Jalon, 2004).…”

Section: Introductionmentioning

confidence: 99%

Prevalence of Listeria spp. and antibiotic susceptibility of Listeria monocytogenes isolated from raw chicken and ready-to-eat chicken products in Jordan

2011

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Listeria monocytogenes in RTE foods marketed in Italy: Prevalence and automated EcoRI ribotyping of the isolates

Cited by 69 publications

References 45 publications

A survey of Listeria monocytogenes strains, isolated from ready-to-eat foods in Israel over a period of 10 years, 1998–2007

A survey of Listeria monocytogenes strains, isolated from ready-to-eat foods in Israel over a period of 10 years, 1998–2007

Microbiological evaluation of ready-to-eat sandwiches served near hospitals and schools

Prevalence of Listeria spp. and antibiotic susceptibility of Listeria monocytogenes isolated from raw chicken and ready-to-eat chicken products in Jordan

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