Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy

Ciccio, Pierluigi Aldo Di; Meloni, Domenico; Festino, Anna Rita; Conter, Mauro; Zanardi, Emanuela; Ghidini, Sergio; Vergara, Alberto; Mazzette, R.; Ianieri, Adriana

doi:10.1016/j.ijfoodmicro.2012.06.016

Cited by 49 publications

(28 citation statements)

References 29 publications

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“…It is strongly suggested that individuals highly susceptible to Listeria, such as pregnant women, old people and the immunosuppressed people should be particularly careful during the consumption of risky food (VazquezBoland et al, 2001). The smoked salmon is a typical L. monocytogenes risk food (Dalgaard & Jørgensen, 1998;Di Ciccio et al, 2012;Vermeulen, Devlieghere, De Loy-Hendrickx, & Uyttendaele, 2011). However, the struggle against listeriosis in smoked salmon is really challenging since this bacteria could be isolated from different zones of smoked-fish processing plants, and it can grow even at the refrigeration temperatures with or without the presence of oxygen (Dass, Abu-Ghannam, Antony-Babu, & Cummins, 2010).…”

Section: Introductionmentioning

confidence: 99%

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

2016

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Section: Introductionmentioning

confidence: 99%

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

2016

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“…monocytogenes , it is likely that contamination sometimes occurs 26,47–50 . However, persistent contamination often develops in the processing environment and machinery, through which widespread contamination of the end products may ensue 22,24,51–53 . Stringent cleaning has proven successful in eliminating contamination 11 , but can only be performed if surfaces remain in good condition.…”

Section: Discussionmentioning

confidence: 99%

Strengthening the efficacy of official food control improves Listeria monocytogenes prevention in fish-processing plants

Aalto-Araneda

Korkeala

Lundén

2018

Sci Rep

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Vacuum-packaged cold-salted and cold-smoked fish products are considered typical vehicles for Listeria monocytogenes, the causative agent of the food-borne disease listeriosis, which is increasingly prevalent in the European Union. Efficacy of both the fish processing plant self-checking system and official food control conducted by authorities are crucial for L. monocytogenes prevention in the processing of these risky products. However, the impact of official control on L. monocytogenes prevention in the processing of fish products has not been extensively studied. We investigated the occurrence, control measures, and correction of non-compliances predisposing to L. monocytogenes in Finnish fish processing plants. The following features were associated with L. monocytogenes occurrence: (a) frequency of non-compliances concerning processing machinery, (b) recurrence of non-compliances, and (c) frequency of non-compliances for which official control measures were requested by inspecting authorities. Official control of fish processing plants had focused on risky areas, but non-compliances were common and their correction exhibited deficiencies. We conclude that L. monocytogenes prevention in fish processing can be enhanced by strengthening official food control measures and processing plant compliance. In particular, timely correction of all food safety violations must be improved.

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“…Fish products, especially ready-to-eat products, are well known risk factors for Lm infections [12][13][14]. Since Lm is common in the environment, it often occurs in foods and is frequently ingested.…”

Section: Discussionmentioning

confidence: 99%

Investigation of increased listeriosis revealed two fishery production plants with persistentListeriacontamination in Finland in 2010

Nakari¹,

Rantala

Pihlajasaari

et al. 2014

Epidemiol. Infect.

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In 2010, a marked increase in listeriosis incidence was observed in Finland. Listeria monocytogenes PFGE profile 96 was responsible for one-fifth of the reported cases and a cluster of PFGE profile 62 was also detected. Investigations revealed two fishery production plants with persistent Listeria contamination. It appears likely that the plants were at least partly responsible for the increase of listeriosis. Epidemiological investigation revealed that 57% (31/54) of cases with underlying immunosuppressive condition or medication reported eating gravad or cold-smoked fish. Two public notices were issued by THL and Evira informing which groups were most at risk from the effects of listeriosis and should therefore be cautious in consuming certain products. Systematic sampling of foods and adequate epidemiological investigation methods are required to identify the sources of Listeria infections. Continuous control measures at fishery production plants producing risk products are essential.

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Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy

Cited by 49 publications

References 29 publications

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

Strengthening the efficacy of official food control improves Listeria monocytogenes prevention in fish-processing plants

Investigation of increased listeriosis revealed two fishery production plants with persistentListeriacontamination in Finland in 2010

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