Prevalence and characteristics of Listeria monocytogenes in meat, meat products, food handlers and the environment of the meat processing and the retail facilities of a company in Northern Greece

2021 ◽  
Author(s):  
George Papatzimos ◽  
Charalampos Kotzamanidis ◽  
Maria Kyritsi ◽  
Eleni Malissiova ◽  
Vangelis Economou ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Meat Processing ◽  
Food Handlers ◽  
Northern Greece ◽  
A Company

scholarly journals Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain

Foods ◽  
2015 ◽  
Vol 4 (4) ◽  
pp. 271-282 ◽  
Author(s):  
Diego Gómez ◽  
Laura Iguácel ◽  
Mª Rota ◽  
Juan Carramiñana ◽  
Agustín Ariño ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Meat Processing ◽  
Processing Plants

Hygiene and Safety in the Meat Processing Environment from Butcher Shops: Microbiological Contamination and Listeria monocytogenes

2016 ◽  
Vol 79 (4) ◽  
pp. 628-634 ◽  
Author(s):  
DANILO AUGUSTO LOPES da SILVA ◽  
MARIANE REZENDE DIAS ◽  
MARCUS VINÍCIUS COUTINHO COSSI ◽  
NATÁLIA PARMA AUGUSTO de CASTILHO ◽  
ANDERSON CARLOS CAMARGO ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Meat Production ◽  
Human Consumption ◽  
Quality And Safety ◽  
Meat Processing ◽  
Microbiological Contamination ◽  
Production Chain ◽  
Indicator Microorganisms ◽  
Butcher Shops

ABSTRACT The quality and safety of meat products can be estimated by assessing their contamination by hygiene indicator microorganisms and some foodborne pathogens, with Listeria monocytogenes as a major concern. To identify the main sources of microbiological contamination in the processing environment of three butcher shops, surface samples were obtained from the hands of employees, tables, knives, inside butcher displays, grinders, and meat tenderizers (24 samples per point). All samples were subjected to enumeration of hygiene indicator microorganisms and detection of L. monocytogenes, and the obtained isolates were characterized by their serogroups and virulence genes. The results demonstrated the absence of relevant differences in the levels of microbiological contamination among butcher shops; samples with counts higher than reference values indicated inefficiency in adopted hygiene procedures. A total of 87 samples were positive for Listeria spp. (60.4%): 22 from tables, 20 from grinders, 16 from knives, 13 from hands, 9 from meat tenderizers, and 7 from butcher shop displays. Thirty-one samples (21.5%) were positive for L. monocytogenes, indicating the presence of the pathogen in meat processing environments. Seventy-four L. monocytogenes isolates were identified, with 52 from serogroups 1/2c or 3c and 22 from serogroups 4b, 4d, 4a, or 4c. All 74 isolates were positive for hlyA, iap, plcA, actA, and internalins (inlA, inlB, inlC, and inlJ). The establishment of appropriate procedures to reduce microbial counts and control the spread of L. monocytogenes in the final steps of the meat production chain is of utmost importance, with obvious effects on the quality and safety of meat products for human consumption.

Control of Listeria monocytogenes with Combined Antimicrobials on Beef Franks Stored at 4°C

2004 ◽  
Vol 67 (10) ◽  
pp. 2296-2301 ◽  
Author(s):  
MILAGROS UHART ◽  
SADHANA RAVISHANKAR ◽  
NICOLE D. MAKS
Keyword(s):  
Listeria Monocytogenes ◽  
Safety Issue ◽  
Meat Products ◽  
Sodium Lactate ◽  
Meat Processing ◽  
Bacterial Strains ◽  
Log Reduction ◽  
Sodium Diacetate ◽  
Packaged Beef ◽  
Antimicrobial Treatments

Contamination of ready-to-eat meat products such as beef franks with Listeria monocytogenes has become a major concern for the meat processing industry and an important food safety issue. The objective of this study was to determine the effectiveness of combinations of antimicrobials as aqueous dipping solutions to control L. monocytogenes on vacuum-packaged beef franks stored at 4°C for 3 weeks. Commercial beef franks were dipped for 5 min in three antimicrobial solutions: pediocin (6,000 AU), 3% sodium diacetate and 6% sodium lactate combined, and a combination of the three antimicrobials. Samples were then inoculated with 107 CFU/g of either four L. monocytogenes strains individually or a cocktail of the four strains, vacuum packaged, and stored at 4°C for 3 weeks. Sampling was carried out at day 0 and after 2 and 3 weeks of storage. Individual strains, as well as the cocktail, exhibited different responses to the antimicrobial treatments. After 2 and 3 weeks of storage at 4°C, pediocin-treated beef franks showed a less than 1-log reduction for all bacterial strains. Samples treated with the sodium diacetate–sodium lactate combination showed about a 1-log reduction after 2 weeks of storage for all strains and between a 1- and 2-log reduction after 3 weeks of storage, depending on the bacterial strain. When the three antimicrobials were combined, reductions ranged between 1 and 1.5 log units and 1.5 to 2.5 log units after 2 and 3 weeks of storage, respectively, at 4°C. These results indicate that the use of combined antimicrobial solutions for dipping treatments is more effective at inhibiting L. monocytogenes than treatments using antimicrobials such as pediocin separately.

Contamination Patterns of Listeria monocytogenes in Cold-Smoked Pork Processing

2010 ◽  
Vol 73 (11) ◽  
pp. 2103-2109 ◽  
Author(s):  
AIVARS BĒRZIŅŠ ◽  
SANNA HELLSTRÖM ◽  
INDULIS SILIŅŠ ◽  
HANNU KORKEALA
Keyword(s):  
Listeria Monocytogenes ◽  
Environmental Samples ◽  
Meat Products ◽  
Pulsed Field Gel Electrophoresis ◽  
Processing Plant ◽  
Environmental Sampling ◽  
Meat Processing ◽  
Pork Products ◽  
Plant Environment ◽  
Pork Samples

Contamination patterns of Listeria monocytogenes were studied in a cold-smoked pork processing plant to identify the sources and possible reasons for the contamination. Environmental sampling combined with pulsed-field gel electrophoresis (PFGE) subtyping and serotyping were applied to investigate the genetic diversity of L. monocytogenes in the plant environment and ready-to-eat (RTE) cold-smoked pork products. A total of 183 samples were collected for contamination analyses, including samples of the product at different stages during manufacture (n = 136) and environmental samples (n = 47) in 2009. L. monocytogenes isolates, previously recovered from 73 RTE cold-smoked pork samples and collected from the same meat processing plant in 2004, were included in this study. The brining machine and personnel working with brining procedures were the most contaminated places with L. monocytogenes. The overall prevalence of L. monocytogenes in raw pork (18%) increased to 60% after the brining injections. The brining machine harbored six different PFGE types belonging to serotypes 1/2a, 1/2c, 4b, and 4d, which were found on the feeding teeth, smooth surfaces, and spaces of the machine, thus potentially facilitating dissemination of L. monocytogenes contamination. Two PFGE types (2 and 8) belonging to serotypes 1/2a and 1/2c were recovered from RTE cold-smoked pork collected in 2004, and from surfaces of the brining machine sampled in 2009, and may indicate the presence of persistent L. monocytogenes strains in the plant. Due to poor hygiene design, removal of the brining machine from the production of cold-smoked meat products should be considered to reduce L. monocytogenes contamination in the finished products.

Prevalence and Genetic Diversity of Listeria monocytogenes in Vacuum-Packaged Ready-to-Eat Meat Products at Retail Markets in Latvia

2009 ◽  
Vol 72 (6) ◽  
pp. 1283-1287 ◽  
Author(s):  
AIVARS BĒRZIŅŠ ◽  
MARGARITA TERENTJEVA ◽  
HANNU KORKEALA
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Meat Products ◽  
Processing Plant ◽  
Meat Processing ◽  
Pork Products ◽  
Beef Products ◽  
Processing Plants ◽  
Serotype 1 ◽  
Packaged Beef

Nine groups of different retail ready-to-eat vacuum-packaged meat products from 10 Baltic meat processing plants were analyzed for presence and numbers of Listeria monocytogenes at the end of shelf life. A total of 38 (18%) of 211 samples tested positive for L. monocytogenes serotype 1/2a (88%) or 1/2c (12%). The prevalence of L. monocytogenes in cold-smoked, sliced, vacuum-packaged beef and pork products (42%) was significantly higher than in cooked, sliced, vacuum-packaged meat products (0.8%) (P < 0.001). Enumeration of L. monocytogenes showed that 84% of the positive samples contained <100 CFU/g upon expiry of product shelf life. The numbers of L. monocytogenes exceeded 100 CFU/g only in cold-smoked, sliced, vacuum-packaged beef products. Identical pulsed-field gel electrophoresis types were recovered from different production lots of cold-smoked vacuum-packaged beef and pork products produced by the same meat processing plant, demonstrating L. monocytogenes contamination as a recurrent problem within one meat processing plant.

scholarly journals MLVA subtyping of Listeria monocytogenes isolates from meat products and meat processing plants

2018 ◽  
Vol 106 ◽  
pp. 225-232 ◽  
Author(s):  
Belén Martín ◽  
Sara Bover-Cid ◽  
Teresa Aymerich
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Meat Processing ◽  
Processing Plants

Putative Cross-Contamination Routes of Listeria monocytogenes in a Meat Processing Facility in Romania

2015 ◽  
Vol 78 (9) ◽  
pp. 1664-1674 ◽  
Author(s):  
ANDREI SORIN BOLOCAN ◽  
ELENA ALEXANDRA ONICIUC ◽  
AVELINO ALVAREZ-ORDÓÑEZ ◽  
MARTIN WAGNER ◽  
KATHRIN RYCHLI ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Materials ◽  
Meat Products ◽  
Cross Contamination ◽  
Meat Processing ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Processing Facility ◽  
Contact Surfaces ◽  
Contamination Routes

Putative routes of Listeria monocytogenes contamination, based on the workflow of the employees, were studied in a meat processing facility by investigating 226 samples collected from food contact surfaces, non–food contact surfaces, raw materials, and ready-to-eat meat products on four occasions over a 1-year period. In total, 19.7% of non–food contact surfaces, 22.9% of food contact surfaces, 45% of raw materials, and 20% of ready-to-eat meat products were positive for L. monocytogenes (analyzed by the International Organization for Standardization standard method ISO 11290). Pulsed-field gel electrophoresis (PFGE) profiles were determined for a representative subset of these isolates, and 11 distinct pulsotypes were identified, two of which were frequently isolated (T4 and T8) and considered persistent. Strains from the various pulsotypes were screened for the presence of bcrABC and qacH, the genes responsible for tolerance responses to quaternary ammonium compounds. Two strains harbored bcrABC, and these strains had a higher benzalkonium chloride tolerance; however, they were not considered persistent strains. The frequently isolated PFGE pulsotype T8 strains were highly adhesive to abiotic surfaces at 10 and 20°C; however, the pulsotype T6 strain, which was isolated only at the last sampling time, had the highest adhesion ability, and the pulsotype T4 strain (the second most persistent pulsotype) had only modest adhesion. Four putative cross-contamination routes were confirmed by mapping the persistent and other isolates. This information could allow a food safety manager to adjust the work flow to improve the hygienic conditions in a meat processing facility. This study revealed the prevalence and persistence of L. monocytogenes strains in a meat processing facility and established the importance of developing strategies to avoid cross-contamination, recalls, and outbreaks of listeriosis.

Listeria monocytogenes and Other Listeria spp. in Meat and Meat Products A Review

1990 ◽  
Vol 53 (1) ◽  
pp. 81-91 ◽  
Author(s):  
JENNIFER L. JOHNSON ◽  
MICHAEL P. DOYLE ◽  
ROBERT G. CASSENS
Keyword(s):  
Public Health ◽  
Listeria Monocytogenes ◽  
Human Disease ◽  
Meat Products ◽  
Meat Processing ◽  
Widespread Distribution ◽  
Domestic Livestock ◽  
Survival And Growth ◽  
Meat Preservation ◽  
Raw Meats

Long known as an animal pathogen, Listeria monocytogenes has recently been recognized as a important foodborne agent in human disease. The widespread distribution of L. monocytogenes and other Listeria spp. in nature and an association with domestic livestock makes the occasional presence of these bacteria on raw meats almost unavoidable. Contamination of ready-to-eat meat products with L. monocytogenes poses a special threat to public health because of the organism's ability to grow at refrigeration temperatures and its pathogenicity within certain segments of the population. This paper reviews the prevalence of Listeria spp. in meat and meat products, analyzes the potential for survival and growth of listeriae on fresh meats and during meat processing, and addresses the effect of various meat preservation parameters on L. monocytogenes.

Antimicrobial resistance of Listeria monocytogenes and Listeria innocua from meat products and meat-processing environment

2014 ◽  
Vol 42 ◽  
pp. 61-65 ◽  
Author(s):  
Diego Gómez ◽  
Ester Azón ◽  
Noelia Marco ◽  
Juan J. Carramiñana ◽  
Carmina Rota ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Antimicrobial Resistance ◽  
Meat Products ◽  
Listeria Innocua ◽  
Meat Processing

scholarly journals Modification to a process of making skewers in a company that produces meat products

2019 ◽  
pp. 18-24
Author(s):  
Adolfo Cano-Carrasco ◽  
René Daniel Fornés-Rivera ◽  
Marco Antonio Conant-Pablos ◽  
Miroslava Teresa Rodríguez-Muñiz
Keyword(s):  
Continuous Improvement ◽  
Production Line ◽  
Leisure Time ◽  
Operating Time ◽  
Meat Products ◽  
Current Method ◽  
Meat Processing ◽  
Process Study ◽  
A Company

This research analyzes a skewer production line of a meat processing company due to the fact that it presents bottlenecks and leisure time, with the objective of proposing improvements in the method through the analysis of operations. The procedure was to know the specifications of the product and the process, study the activities and determine standard times by the Maytag Company method. The results show that the critical operations are those of portioning and assembling the product for which three improvement proposals were designed whose evaluation determined that the mold method is the most suitable for the production of skewers. The chosen method is considered more efficient, since when compared to the current method, it presents a decrease in the operating time of 11.68s per product, as well as 7.88s in leisure time, resulting in an increase in production of 321.95 kg per shift, this represents an increase of 124.83% in the efficiency of the production line, making evident the relevance of these techniques for the continuous improvement of the processes.

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