Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood

Jørgensen, Lasse Vigel; Huss, Hans Henrik

doi:10.1016/s0168-1605(98)00071-3

Cited by 190 publications

(121 citation statements)

References 17 publications

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“…This is in agreement with published literature; Jørgensen and Huss (1998) found that L. monocytogenes prevalence was highest in cold smoked fish (34-60 %), and lowest in heat-treated seafood, including hot smoked fish (4-12 %). Although processing temperatures used in the smoked fish industry can vary, the higher temperatures applied during the hot smoking process could at least partially explain the lower odds of L. monocytogenes contamination in ‗Hot smoked fish' compared with ‗Cold smoked fish'.…”

Section: 11supporting

confidence: 93%

Analysis of the baseline survey on the prevalence of Listeria monocytogenes in certain ready‐to‐eat foods in the EU, 2010–2011 Part B: analysis of factors related to prevalence and exploring compliance

2014

EFS2

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A European Union‐wide baseline survey on Listeria monocytogenes was carried out in 2010 and 2011. Packaged (not frozen) hot or cold smoked or gravad fish, soft or semi‐soft cheeses (excluding fresh cheeses) and packaged heat‐treated meat products were sampled in 26 European Union Member States and in one country not belonging to the European Union. Multiple‐factor analysis (Generalized Estimating Equations) was used to investigate the statistical association between several factors on which information was gathered during the baseline survey, and two outcomes: prevalence of Listeria monocytogenes and proportion of samples with counts exceeding 100 cfu/g, in the surveyed fish and meat products (no analysis is presented for cheese samples, owing to the small number of contaminated samples). Sparseness issues led to instability of the effect estimates for some of the factors. For fish samples, factors that exhibited a stable association with at least one of the two outcomes were ‘subtype of the fish product’ (factor related to the type of processing), ‘Number of antimicrobial preservatives and/or acidity regulators’ and ′Possible slicing′. For meat products, the corresponding factors were ′Type of the meat product′, ′Animal species of the origin of the meat product′, ′Possible slicing′ and ′Remaining shelf‐life′ (days between sampling and ′Use by date′). Furthermore, a statistical model was developed that allowed the use of estimates of the proportion of samples with an L. monocytogenes count > 100 cfu/g obtained from a single‐unit sample survey of a population of RTE foods, in order to estimate the probability that if a five‐unit sample had been taken from the same population, no individual unit, out of n = 5 units constituting the sample, would have exceeded the level of 100 cfu/g. The model was applied using data from the baseline survey for fish, cheese and meat products, at the end of shelf‐life.

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Section: 11supporting

confidence: 93%

Analysis of the baseline survey on the prevalence of Listeria monocytogenes in certain ready‐to‐eat foods in the EU, 2010–2011 Part B: analysis of factors related to prevalence and exploring compliance

2014

EFS2

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“…in Morocco [3] , in Spain [4] , in Vietnam [5] , in India [6] ; L. monocytogenes in Spain [7] , in USA [8] , in India [9] , in Denmark [10] , in Iran [11] . In Turkey the prevalence of these pathogens has not been extensively investigated.…”

Section: Introductionmentioning

confidence: 99%

Deniz Ürünlerinde Salmonella spp. ve Listeria monocytogenes Varlığının Kültürel Metotlar ve PCR İle Araştırılması

İkiz¹,

Dümen²,

Kahraman³

et al. 2016

Kafkas Univ Vet Fak Derg

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The present study was conducted to investigate the presence of Salmonella spp. and Listeria monocytogenes in 700 seafood (400 raw fish, 100 raw shrimps and 200 raw molluscs) collected from retailers. Isolations were performed by conventional culture methods. The isolates were also confirmed by PCR assays. Salmonella spp. and L. monocytogenes were detected in 9.9% and 3.86% fish and shellfish samples, respectively. The highest rates of Salmonella spp. (12.5%) were found in fish samples and L. monocytogenes (7.0%) were in shrimp samples. Therefore, it is essential to ensure improving the quality of production technology from fishing to retail outlet and developing the sanitation conditions of food contact surfaces and handling areas. Keywords

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“…In the study of Berjia et al (2012), the initial concentrations of L. monocytogenes in cold smoked salmon are {0.5, 1.5, 2.5} log cfu/g with prevalences {0.28, 0.05, 0.01} (Jørgensen and Huss 1998). These initial concentrations C0 were modified to better describe the variability in the model and are now defined by a Normal distribution with mean=1.2189 log cfu/g and SD= 0.8.…”

Section: Listeriamentioning

confidence: 99%

“…These initial concentrations C0 were modified to better describe the variability in the model and are now defined by a Normal distribution with mean=1.2189 log cfu/g and SD= 0.8. Here, the mean was calculated by adding the products of the indicated initial concentrations and their respective prevalences, (Jørgensen and Huss 1998). The value of standard deviation (SD) = 0.8 log10 units was chosen based on ILSI (2010), where it is suggested to use this value as a default value to describe the standard deviation of a batch, when no better data or more specific information on a batch is available.…”

Section: Listeriamentioning

confidence: 99%

Can stochastic consumer phase models in QMRA be simplified to a single factor?

Neves

Mungai

Nauta

2018

Microbial Risk Analysis

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Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood

Cited by 190 publications

References 17 publications

Analysis of the baseline survey on the prevalence of Listeria monocytogenes in certain ready‐to‐eat foods in the EU, 2010–2011 Part B: analysis of factors related to prevalence and exploring compliance

Analysis of the baseline survey on the prevalence of Listeria monocytogenes in certain ready‐to‐eat foods in the EU, 2010–2011 Part B: analysis of factors related to prevalence and exploring compliance

Deniz Ürünlerinde Salmonella spp. ve Listeria monocytogenes Varlığının Kültürel Metotlar ve PCR İle Araştırılması

Can stochastic consumer phase models in QMRA be simplified to a single factor?

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