Occurrence of Listeria monocytogenes in Salami Manufactured in the Marche Region (Central Italy)

Abstract

ABSTRACT. The aim of the present study was to investigate the occurrence of Listeria monocytogenes in salami samples collected from production plants of the Marche Region, and to assess the end-product acceptability based on the former Italian regulations and European Commission (EC) Regulation N 2073/2005. Based on the limits specified in the former Italian regulations, the percentage of nonacceptable samples was 34.3%, whereas based on the limits specified in EC Regulation N 2073/2005, a lower percentage (17.1%) was seen. A similar trend was seen also when only the Ciauscolo salami were considered, with 45.2 and 27.4% of non-acceptable samples, respectively. No correlations were identified between occurrence of L. monocytogenes and the main parameters or the manufacturing processes.

Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

“…However, L. monocytogenes populations in these products reduced less than 1 log CFU/g, indicating that additional measures are necessary to achieve the expected 5 log reduction determined by the Unites States regulatory agencies. In Brazil, L. monocytogenes is a frequent contaminant detected in salami (Sakate et al, 2003;Petruzzelli et al, 2010;Di Pinto et al, 2010;Okada et al, 2012), so the application of bacteriocins produced by LAB can be a technological alternative to be considered to improve of the sanitary status of these products.…”

Listeria monocytogenes: Strain Heterogeneity, Methods, and Challenges of Subtyping

“…Since 1981, outbreaks of listeriosis have been linked with the consumption of contaminated foods, such as soft cheeses, dairy products, poultry, pork, hot dogs, meat, smoked fish, vegetables, and ready‐to‐eat refrigerated foods that do not include a microbial lethality treatment prior to consumption (Jydegaard and others ; Alessandria and others ; Petruzzelli and others ). Postprocessing contamination of ready‐to‐eat food due to the harborage or persistence of L. monocytogenes in food processing plants and environments appears to be the major route of entry of the pathogen into food, although habitats and sources of Listeria include soil, decaying vegetation, sewage, sludge, agricultural produce, and contaminated raw materials (Kerouanton and others 2010b).…”

Evaluation of the HACCP System in a University Canteen: Microbiological Monitoring and Internal Auditing as Verification Tools

“…In January 2002, the EU adopted the framework legislation in Regulation (EC) No 178/2002 laying down the general principles and requirements of EU food law [5]; in April 2004, the EU adopted three basic acts forming the core of the so-called “Food Hygiene Package” provided for in the following key acts: Regulation (EC) 852/2004 on the hygiene of foodstuffs [6] which replaced Directive 93/43/EEC; Regulation (EC) 853/2004 laying down specific hygiene rules for food of animal origin [7], and Regulation (EC) 854/2004 laying down specific rules for the organization of official controls on products of animal origin intended for human consumption [8]. In addition, from 1 January 2006, EC Regulation 2073/2005, and subsequent amendments, established the microbiological criteria for some food-borne bacteria, for microbial toxins and metabolites [9,10]. Article 5 of Regulation (EC) No 852/2004 requires food business operators to put in place, implement and maintain a permanent procedure based on Hazard Analysis and Critical Control Point (HACCP) principles.…”