Presence and molecular characterization of the major serovars of Listeria monocytogenes in ten Sardinian fermented sausage processing plants

Meloni, Domenico; Consolati, Simonetta Gianna; Mazza, Roberto; Mureddu, A; Fois, Federica; Piras, Francesca; Mazzette, R.

doi:10.1016/j.meatsci.2014.02.012

Cited by 40 publications

(49 citation statements)

References 30 publications

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“…The band position tolerance was optimal when set at 1.0 and 1.5% for Asc I and Apa I, respectively. Clustering and construction of the dendrogram were performed through the Unweighted Pair Group Method using arithmetic averages (UPGMA) which combined both Asc I and Apa I macrorestriction patterns into one unique PFGE profile. Quantitative assessment of adhesion to polystyrene surfaces : The assay was carried out on 96 well‐polystyrene microtiter plates using the method described by Stepanovic, Cirkovic, Ranin, and Svabic‐Vlahovic () with some modifications (Meloni et al, ). Microtiter plates were incubated at 37°C for 40 hr and were read spectrophotometrically (OD620) using a Sunrise RC absorbance reader (Tecan, Maennedorf, Switzerland).…”

Section: Methodsmentioning

confidence: 99%

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Occurrence of food‐borne pathogens and process hygiene indicators in three Italian poultry slaughterhouses

Meloni

Consolati

Mazza

et al. 2017

Journal of Food Safety

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In this study, a total of 150 samples including cloacal, carcass swabs, and neck skin excisions were collected from 50 broiler chickens randomly selected in three Italian poultry slaughterhouses. All the samples were examined for the presence of food‐borne pathogens and process hygiene indicators. The efficacy of a destructive method and a non‐destructive method for recovering of bacteria was also evaluated. Fifteen Listeria monocytogenes isolates were subjected to serotyping and investigated for the presence of 10 virulence‐associated genes using multiplex PCR assays. The strains were further subjected to PFGE and investigated for their adhesion abilities. The average levels of the process hygiene indicators (total viable counts of aerobic bacteria, total coliforms, and Escherichia coli) were lower than other surveys carried out in Italy, on the contrary, we highlighted the occurrence of food‐borne pathogens as Staphylococcus aureus, Clostridium perfringens, Campylobacter jejuni, and L. monocytogenes. The recovering of L. monocytogenes serotype 1/2a involved in the majority of recent EU food‐borne outbreaks of human listeriosis should be considered a public health concern. Practical applications There are a few studies about the occurrence of the main food‐borne pathogens and the presumptive process hygiene indicators in Italian poultry slaughterhouses. In our study, we applied a combined microbiological and biomolecular approach to verify their occurrence, to evaluate the practical application of recovery methods and to characterize eventual Listeria monocytogenes isolates. The slaughterhouses included in our study were comparable for slaughter procedures: our results should be useful for Food Business Operators to demonstrate the effectiveness of the preventative measures.

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Section: Methodsmentioning

confidence: 99%

“…Microbiological analyses data were evaluated by one‐way analysis of variance (ANOVA) using the GLM procedures. The mean differences were evaluated using the LSD test and p ≤ .05 was considered statistically significant (Meloni et al, )…”

Section: Methodsmentioning

confidence: 99%

Occurrence of food‐borne pathogens and process hygiene indicators in three Italian poultry slaughterhouses

Meloni

Consolati

Mazza

et al. 2017

Journal of Food Safety

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“…Most cases of Listeria infection are caused by cheeses and ready-to-eat meats (Cartwright et al , 2013; Garrido et al , 2010). Post-processing cross-contamination occurs owing to the presence of pathogens on equipment and in the environment in processing plants (Ferreira et al , 2014; Meloni et al , 2014; Ortiz et al , 2014). L. monocytogenes can grow at low temperatures (4°C to 10°C) that generally repress pathogen growth, and has a tolerance to acidic conditions (low pH) and high salt concentrations (Ferreira et al , 2014).…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Listeria phages for Control of Growth of Listeria monocytogenes in Milk

Lee¹,

Kim²,

Lee³

et al. 2017

Korean Journal for Food Science of Animal Resources

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In this study, two Listeria bacteriophages, LMP1 and LMP7, were isolated from chicken feces as a means of biocontrol of L. monocytogenes. Both bacteriophages had a lytic effect on L. monocytogenes ATCC 7644, 15313, 19114, and 19115. Phages LMP1 and LMP7 were able to inhibit the growth of L. monocytogenes ATCC 7644 and 19114 in tryptic soy broth at 10°C and 30°C. Nevertheless, LMP1 was more effective than LMP7 at inhibiting L. monocytogenes ATCC 19114. On the contrary, LMP7 was more effective than LMP1 at inhibiting L. monocytogenes ATCC 7644. The morphology of LMP1 and LMP7 resembled that of members of the Siphoviridae family. The growth of L. monocytogenes ATCC 7644 was inhibited by both LMP1 and LMP7 in milk; however, the growth of L. monocytogenes ATCC 19114 was only inhibited by LMP1 at 30°C. The lytic activity of bacteriophages was also evaluated at 4°C in milk in order to investigate the potential use of these phages in refrigerated products. In conclusion, these two bacteriophages exhibit different host specificities and characteristics, suggesting that they can be used as a component of a phage cocktail to control L. monocytogenes in the food industry.

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“…The presence of L. monocytogenes in Italian fermented meat products has been previously reported. Several surveys showed a prevalence from 8 to 80% in fermented sausages at the end of ripening (Cantoni, Aubert, Valenti, Comi, & Aubert, ; De Cesare, Mioni, & Manfreda, ; Meloni et al, ; Mureddu et al, ). L. monocytogenes may contaminate raw materials and/or final products with numbers often exceeding the limit of 100 colony forming units (CFU)/g (De Cesare et al, ; Meloni et al, ; Thevenot, Delignette‐Muller, Christieans, & Vernozy‐Rozand, ).…”

Section: Introductionmentioning

confidence: 99%

“…The ripening stage (from 8 up to 15 days) is more addressed to the needs of reducing the cost of production and to the market demands (oriented towards not particularly dried sausages), rather than the needs of assuring a constant quality and safety of the final products. Insufficiently dried sausages may have a w levels close to 0.92–0.94 (Meloni et al, ). The a w is well known for its ability to predict the microbial stability and correlate with the potential microbial growth and metabolic activity (Barbuti et al, ; Hew, Hajmeer, Farver, Glover, & Cliver, ; Sabatakou, Watsos, Mantis, & Ramantanis, ).…”

Section: Introductionmentioning

confidence: 99%

Key hurdles in the Mediterranean-style dry fermented sausage “Salsiccia Sarda” as influenced by different ingredients related to product safety

Consigliere

Meloni

Mazzette

2017

J Food Process Preserv

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According to EC Reg. 2073 Business Operators must demonstrate the safety of fermented sausages by using different approaches based on physico-chemical analyses, predictive microbiology and Microbial Challenge Test. The aim of the present study was to investigate the application of different ingredients related to product safety on the development of key hurdles in Mediterranean-style dry fermented sausages as "Salsiccia Sarda". Weight loss, pH and a w were evaluated as ripening monitoring tool. Predictive mathematical models to evaluate the survival of Listeria monocytogenes complemented the present study. The evolution of a w and weight loss to values capable to support product's safety was shown to be closely related and was validated as a simple and effective monitoring tool of the Critical Control Point ripening. Based on the fermented sausage characteristics, "Salsiccia Sarda" at the end of ripening is unable to support the growth of the pathogen. Practical applicationsThe correlation between weight loss and a w was validated as a simple and effective monitoring tool of the CCP ripening. The inclusion of a flavour stabilizer based on hydrolyzed pork proteins showed some effects on the a w evolution: the use of this additive can bring benefits in terms of assuring a constant safety of the final products and addressing the needs of reducing the cost of production. The empirical application of the hurdle technology in the production of "Salsiccia Sarda" highlights the need for Food Business Operators (FBOs) to carefully evaluate the physicochemical properties of the products and to control the ripening stage more effectively ensuring the production of fermented sausages with a w and pH values than can support product's safety.

show abstract

Presence and molecular characterization of the major serovars of Listeria monocytogenes in ten Sardinian fermented sausage processing plants

Cited by 40 publications

References 30 publications

Occurrence of food‐borne pathogens and process hygiene indicators in three Italian poultry slaughterhouses

Occurrence of food‐borne pathogens and process hygiene indicators in three Italian poultry slaughterhouses

Isolation and Characterization of Listeria phages for Control of Growth of Listeria monocytogenes in Milk

Key hurdles in the Mediterranean-style dry fermented sausage “Salsiccia Sarda” as influenced by different ingredients related to product safety

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