Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007

Uyttendaele, Mieke; Busschaert, Pieter; Valero, Antonio; Geeraerd, A.H.; Vermeulen, An; Jacxsens, Liesbeth; Goh, Kk; Loy, A De; Impe, Jan Van; Devlieghere, Frank

doi:10.1016/j.ijfoodmicro.2009.05.002

Cited by 109 publications

(69 citation statements)

References 39 publications

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“…The organism has been found in cabbage, celery, carrot, lettuce, cucumber, onion, cabbage, potatoes, tomato and fennel (Beuchat, 1996). Recently, a study concluded that refrigerated ready-to-eat meals with extended shelf life are high risk products for containing Listeria monocytogenes (Uyttendaele et al, 2009). Because of that, safety of minimally processed ready-to-eat foods must be tested in order to ensure the absence of any risk.…”

Section: Introductionmentioning

confidence: 99%

Detection and enumeration of viable Listeria monocytogenes cells from ready-to-eat and processed vegetable foods by culture and DVC-FISH

et al. 2012

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Section: Introductionmentioning

confidence: 99%

Detection and enumeration of viable Listeria monocytogenes cells from ready-to-eat and processed vegetable foods by culture and DVC-FISH

et al. 2012

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“…Incoming raw materials, namely raw salmon and raw poultry meat, and RTE products, such as smoked salmon, raw meat sandwich spread and cooked ham, have been testing positive (in 25 g) for the presence of L. monocytogenes. A study of Uyttendaele et al (2009) shows that the prevalence of L. monocytogenes for cooked meat is approximately 1.1% (n ¼ 639) and for smoked fish is approximately 27.8% (n ¼ 90). Van Coillie, Wrebrouck, Heyndrickx, Herman, and Rijpens (2004) detected a prevalence for L. monocytogenes in smoked salmon of 19% (n ¼ 42).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

et al. 2015

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a b s t r a c tThe unique aspects of a hospital environment, such as the multitude of dietary needs and thus the variety of meals to be served and incoming (raw) materials to be used, challenge the development and application of appropriate control and assurance measures to guarantee food safety. Besides, Listeria monocytogenes is considered a risk for most food service operations producing and serving ready-to-eat foods. Therefore the food safety management system of a hospital food service operation has been evaluated toward L. monocytogenes with an extensive questionnaire in the preset of this case study. In addition, 49 samples of food products and 145 environmental samples were taken and analyzed for L. monocytogenes to verify the implemented control measures. From this case study, it becomes clear that incoming (raw) materials, produced final products and their immediate supply to patients/consumers are high risk situations. This was demonstrated by the presence of L. monocytogenes in six incoming (raw) materials (n ¼ 19) and one final product (n ¼ 9). These risky situations are in need to be mitigated by the implementation of proper control measures, e.g. intensified supplier control, low storage temperatures, cleaning and disinfection to control cross-contamination. However major improvements can be made on the hygienic design of equipment and facilities and on the level of the sampling design. In terms of assurance activities, such as setting up a sampling plan, only a basic level was obtained for the validation and verification of their food safety management system. This case study illustrates that the combination of data from the questionnaire together with data of the sampling result in an overview on the performance of the current food safety management system and that major non-compliances and possibilities for improvement in the system can be defined.

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“…Conversely, raw fresh vegetables like other food items have been reported to come in contact with an array of harmful microorganisms in agricultural land where indusrial and domestic wastes are disposed, during harvesting, transportation and storage and through water bodies that result in the onset of various diseases (Burnett and Beuchat 2001;Guo et al 2002;Solomon et al 2002;Wachtel et al 2002;Nipa et al 2011;Rahman and Noor 2012;Ahmed et al 2014;Feroz et al 2014;Noor et al 2014;Acharjee et al 2015;Alam et al 2015;. Furthermore, contamination and growth of spoilage microorganisms which are usually likely to limit the shelf life of vegetables (King and Bolin 1989;Robbs et al 1996;Uyttendaele et al 2009;Fatema et al 2013;Feroz et al 2013Feroz et al , 2014Noor and Feroz 2015). Moreover, the survival and growth of pathogens in fresh vegetables are of paramount importance in perspective of spreading and transmitting diseases in humans and animals.…”

Section: Introductionmentioning

confidence: 99%

Assessment of survival of pathogenic bacteria in fresh vegetables through in vitro challenge test

et al. 2015

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Background: Being led by the previous observation of bacterial growth and survival in the fresh-cut tomato, carrot, lettuce and cucumber, current investigation further attempted to emphasize on the growth and consequent endurance of the pathogenic bacteria within chili (Capsicum frutescens), onion (Allium cepa), capsicum (Capsicum annuum) and coriander (Coriander sativum) collected from local markets.

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Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007

Cited by 109 publications

References 39 publications

Detection and enumeration of viable Listeria monocytogenes cells from ready-to-eat and processed vegetable foods by culture and DVC-FISH

Detection and enumeration of viable Listeria monocytogenes cells from ready-to-eat and processed vegetable foods by culture and DVC-FISH

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

Assessment of survival of pathogenic bacteria in fresh vegetables through in vitro challenge test

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