scholarly journals Review on Pathogenic Bacteria Listeria monocytogenes, The Detection and The Sequencing Gene Methods Isolated from Meat Products

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Bhakti Etza Setiani ◽  
Yoyok Budi Pramono ◽  
Lutfi Purwitasari
Keyword(s):  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Meat Products ◽  
Processed Meat ◽  
Confirmation Test ◽  
Optimum Ph ◽  
Bacterium Species ◽  
Genotypic Identification ◽  
Ph Range

A study was conducted to review on pathogenic bacteria Listeria monocytogenes, the detection and the sequencing gene methods isolated from meat products, compare selected methods that detect the presence of Listeria monocytogenes in selected raw and processed meat products. Results indicate that Listeria monocytogenenes (originally named Bacterium monocytogenes) is a gram-positive, non-sporeforming, highly mobile, rod-type, and facultative anaerobic bacterium species. It can grow under temperatures between -1.5°C to 45°C and at pH range between 4.4 and 9.4, with the optimum pH of 7. Rapid methods (PCR based and VIDAS-LDUO®) detected Listeria monocytogenes faster than the conventional method. It was also gathered that Phenotypic identification and Genotypic identification are two types of confirmation test for Listeria monocytogenes. Listeria monocytogenenes can be found in raw meat and meat product because of environmental contamination, cross contamination or error process.

Prevalence of Listeria monocytogenes and Salmonella in Ready-to-Eat Food in Catalonia, Spain

2008 ◽  
Vol 71 (4) ◽  
pp. 855-859 ◽  
Author(s):  
L. CABEDO ◽  
L. PICART i BARROT ◽  
A. TEIXIDÓ i CANELLES
Keyword(s):  
Listeria Monocytogenes ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Meat Products ◽  
Smoked Salmon ◽  
Cooked Ham ◽  
Fish Product ◽  
Luncheon Meat ◽  
Meat Samples

Listeria monocytogenes and Salmonella are pathogenic bacteria that can contaminate food products during or after processing. Ready-to-eat (RTE) food does not undergo any treatment to ensure its safety before consumption, and therefore risk of foodborne disease must be considered if these pathogens are present in the food. To evaluate the prevalence of these pathogens in RTE food, 140 RTE fish product samples, 501 RTE meat product samples, 462 RTE dairy samples, and 123 RTE dishes and desserts, providing a total of 1,226 samples, were collected from retail stores and food industry and analyzed for the presence of L. monocytogenes. A total of 1,379 samples consisting of 187 RTE fish products and 569 RTE meat products, 484 RTE dairy products, and 139 RTE dishes and desserts were collected and analyzed for the presence of Salmonella. L. monocytogenes was isolated from 20% of frozen Atlantic bonito small pies, 7.9% of smoked salmon samples, 11.1% of the pork luncheon meat samples, 6.2% of frozen chicken croquettes, 16.9% of cured dried sausage samples, 12.5% of cooked ham samples, and 20% of cooked turkey breast samples. L. monocytogenes was also found to be present in 1.3% of fresh salty cheese samples and 15.1% of frozen cannelloni samples. Salmonella was isolated from 1.2% of smoked salmon samples, 1.5% of frozen chicken croquettes, 2% of cooked ham samples, and 11.1% of cured dried sausage samples. Overall, occurrence of these pathogens in RTE foods was similar to that previously reported in the literature.

scholarly journals INDICATION OF LISTERIA MONOCYTOGENES IN MEAT AND MEAT PRODUCTS IN THE TERRITORY OF AGRICULTURAL PROVINCE

2019 ◽  
Vol 96 (6) ◽  
pp. 590-593
Author(s):  
M. A. Sinelnikova ◽  
Luybov S. Buzoleva ◽  
N. Yu. Bespechuk ◽  
G. G. Koltun
Keyword(s):  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Meat Products ◽  
Poultry Meat ◽  
Occurrence Rate ◽  
Meat Production ◽  
Customs Union ◽  
Private And Public ◽  
Constant Quality

In recent decades, the majority of outbreaks of listeriosis with a high percentage of deaths was caused by the consumption of food products, including meat and meat products. One of the main principles of prevention of listeriosis in humans and animals is a constant quality control of food and feeds. The district of the Ussurisk city specializes mainly in the production of agricultural products. Meat production work on the raw materials of local origin, and the imported meat is also used. There was executed a study concerning the possibility of the contamination of meat products of Listeria monocytogenes on the territory of the agricultural province of the district of the Ussurisk city for the period from 2012 to 2015. A total of 21491 sample products were investigated according to rules “Common sanitary and epidemiological and hygienic requirements for goods subject to sanitary-and-epidemiologic supervision (control)” of the Customs Union (Chapter II, section 1) and the Technical Regulations of the Customs Union № 880 “About security of food “(Appendix 1). The presence of 45 positive cases of L. monocytogenes was revealed, at that the most of them have been found in meat products and poultry meat. Observations of the occurrence rate of L. monocytogenes in meat of the imported production for a number of years show these the pathogenic bacteria to be isolated every year in 40% - 66.6% of cases (of all positive cases of isolation from meat). This meat was imported mainly from countries such as Brazil, Paraguay, New Zealand, Austria, England, Uruguay. A large proportion of meat and meat products, contaminated by L. monocytogenes enters the territory of Primorsky Kray from Latin America. It is important to note that meat and meat products contaminated by these pathogens were also produced in the territory of the district of the city of Ussurisk. In connection with it there is obvious the need as for further continuation of monitoring products on the market, as a survey of agricultural animals of private and public farms in the district.

scholarly journals REAL TIME POLYMERASE CHAIN REACTION (RT-PCR) FOR DNA PIG CONTAMINATION IDENTIFICATION SAUSAGE IN SIX DISTRICT PANDEGLANG BANTEN

2021 ◽  
Vol 1 (1) ◽  
pp. 81-88
Author(s):  
Hadi Susilo
Keyword(s):  
Polymerase Chain Reaction ◽  
Real Time ◽  
Meat Product ◽  
Meat Products ◽  
Pcr Analysis ◽  
Processed Meat ◽  
Rt Pcr ◽  
Chain Reaction ◽  
Dna Purity ◽  
Polymerase Chain

Sausage is a meat product processed that is popular food especially in Pandeglang, Banten Province. The importance of halal certificates or the existence of the MUI (Indonesian Ulama Council) halal logo for processed meat products makes Muslim people confident to consume them. The aim this research was to identify pig DNA contamination in sausage products in six  districts in Pandeglang without the MUI halal labels using RT-PCR (Real Time-Polymerase Chain Reaction). RT PCR that can calculate to pig to fill these sample free from pig contamination. This research was divided into two stage, the first stage is extracted or carried out DNA and the second stage is RT PCR analysis. The results of the DNA purity test on sausage samples had DNA purity values ​​of 1.84-1.9 (A260 / A280) and resulted in sample concentrations ranging from 37.8 to 102.5 ng / µl.  The only amplification on the FAM curve was in the positive control pig.  the Cq value ranges from 30 - 31.29. The results of RT PCR on sausage samples in the district area in Pandeglang Banten did not detect the presence of pig DNA.

Prepackage Surface Pasteurization of Ready-to-Eat Meats with a Radiant Heat Oven for Reduction of Listeria monocytogenes

2003 ◽  
Vol 66 (9) ◽  
pp. 1623-1630 ◽  
Author(s):  
NANDITHA GANDE ◽  
PETER MURIANA
Keyword(s):  
Listeria Monocytogenes ◽  
Treatment Time ◽  
Meat Products ◽  
Radiant Heat ◽  
Conveyor Belt ◽  
Treatment Temperature ◽  
Heat Processing ◽  
Processed Meat ◽  
Air Temperatures ◽  
Roast Beef

In this paper, a thermal process for the surface pasteurization of ready-to-eat (RTE) meat products for the reduction of Listeria monocytogenes on such products (turkey bologna, roast beef, corned beef, and ham) is described. The process involves the passage of products through a “tunnel” of heated coils on a stainless steel conveyor belt at various treatment times relevant to the manufacture of processed meat for the surface pasteurization of RTE meat products. Two inoculation procedures, dip and contact inoculation, were examined with the use of a four-strain cocktail of L. monocytogenes prior to heat processing. With the use of radiant heat prepackage surface pasteurization, 1.25 to 3.5-log reductions of L. monocytogenes were achieved with treatment times of 60 to 120 s and air temperatures of 475 to 750°F (246 to 399°C) for these various RTE meats. Reduction levels differed depending on the type of inoculation method used, the type of product used, the treatment temperature, and the treatment time. Prepackage pasteurization (60 s) was also combined with postpackage submerged water pasteurization for formed ham (60 or 90 s), turkey bologna (45 or 60 s), and roast beef (60 or 90 s), resulting in reductions of 3.2 to 3.9, 2.7 to 4.3, and 2.0 to 3.75 log cycles, respectively. These findings demonstrate that prepackage pasteurization, either alone or in combination with postpackage pasteurization, is an effective tool for controlling L. monocytogenes surface contamination that may result from in-house handling.

scholarly journals Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

2021 ◽  
Vol 9 (7) ◽  
pp. 1384
Author(s):  
Elena Gonzalez-Fandos ◽  
Maria Vazquez de Vazquez de Castro ◽  
Alba Martinez-Laorden ◽  
Iratxe Perez-Arnedo
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Potential Risk ◽  
Meat Product ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Microbial Counts ◽  
Modified Atmospheres ◽  
Contamination Levels

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C.

scholarly journals Methods of Detecting Meat Species in Food of Animal Origin

2018 ◽  
Vol 75 (2) ◽  
pp. 125
Author(s):  
Lavinia-Maria CHIŞ ◽  
Dan-Cristian VODNAR
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Meat Product ◽  
Meat Products ◽  
Ease Of Use ◽  
Animal Origin ◽  
Processed Meat ◽  
Elisa Method ◽  
Food Of Animal Origin ◽  
Pcr Method

An important factor in the detection of falsification is the control of the composition of the meat at each stage of manufacturing the product. The PCR method is based on the study of proteins and meat nucleic acids used in food for the detection of animal species. Another technique is the Elisa method that works on the principle of identification and measurement of the quantity of molecules in a sample. There are several types of Elisa to increase specificity due to differences in structure and sample characteristics. By comparing the two methods used to identify the processed meat product species, Real Time PCR had the highest prediction as results. However, the Elisa method is more time efficient and easier to use. Real Time PCR is effective in identifying processed meat products that require low detection. The Elisa Kit is useful because of the ease of use.

scholarly journals Consumer preferences for wild game cured meat label: do attitudes towards animal welfare matter?

2020 ◽  
Vol 23 (4) ◽  
pp. 599-618
Author(s):  
Maria Elena Marescotti ◽  
Vincenzina Caputo ◽  
Eugenio Demartini ◽  
Anna Gaviglio
Keyword(s):  
Animal Welfare ◽  
Animal Rights ◽  
Online Survey ◽  
Latent Class ◽  
Consumer Preferences ◽  
Meat Product ◽  
Meat Products ◽  
Processed Meat ◽  
Game Meat ◽  
Wild Game

Even though the European Union has imposed a mandatory labeling system for conventional meats, there is no mandatory labelling scheme for the so called ‘minor meats’ – such as hunted wild game meat (HWGM). Thus, some European countries have implemented voluntary labelling programs certificating the origin of wild game meat. This study uses a discrete choice experiment to: (1) assess consumer preferences for processed meat products (including wild game meat bearing a HWGM label); and (2) investigate whether consumers’ attitudes towards animal welfare affects their food choice behavior for alternative meat products. Data was collected through an online survey conducted in Italy and consumer preferences for HWGM was estimated through a latent class logit model. Overall, results suggest that, even though HWGM label does not exist yet on the Italian market, it is appealing to Italian consumers and it will likely be accepted by the majority of them. However, consumers who are particularly concerned about animal welfare issues and animal rights showed the lowest level of the interest in the hunted game meat product and thus the presence of the HWGM label does not provide any benefit to them. Our findings have important implications for the development of successful marketing strategies and policy intervention in the HWGM sector at a national and European level.

Saprophytic and Pathogenic Bacteria Levels in Turkish Soud-jouks Manufactured in Erzurum, Turkey1

1988 ◽  
Vol 51 (2) ◽  
pp. 121-125 ◽  
Author(s):  
H. Y. GOKALP ◽  
H. YETIM ◽  
M. KAYA ◽  
H. W. OCKERMAN
Keyword(s):  
Pathogenic Bacteria ◽  
Meat Products ◽  
Plate Count ◽  
Processed Meat ◽  
Salmonella Spp ◽  
Fermented Sausage ◽  
Shigella Boydii ◽  
Two Samples ◽  
Shigella Spp ◽  
Aerobic Plate Count

In Turkey, spicy, typically dry, fermented sausage (soudjouk) is one of the most popular processed meat products. In this study, 42 soudjouk samples were collected from the eight manufacturers in Erzurum, Turkey. These samples were evaluated for aerobic plate count (APC) at 37 and 25°C, psychrotrophic, coliform, Escherichia coli, and coagulase-positive Staphylococcus aureus counts and presence of Salmonella and Shigella spp. Generally, all the samples had very high counts of most of the bacteria enumerated. In two samples of the 42, Shigella spp. was found and one of them was Shigella boydii. None of the samples yielded Salmonella spp.

Effect of l-Glucose and d-Tagatose on Bacterial Growth in Media and a Cooked Cured Ham Product

2000 ◽  
Vol 63 (1) ◽  
pp. 71-77 ◽  
Author(s):  
DERRICK A. BAUTISTA ◽  
RONALD B. PEGG ◽  
PHYLLIS J. SHAND
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Growth ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Control Sample ◽  
Processed Meat ◽  
Meat Industry ◽  
Spoilage Bacteria

Cured meats such as ham can undergo premature spoilage on account of the proliferation of lactic acid bacteria. This spoilage is generally evident from a milkiness in the purge of vacuum-packaged sliced ham. Although cured, most hams are at more risk of spoilage than other types of processed meat products because they contain considerably higher concentrations of carbohydrates, ∼2 to 7%, usually in the form of dextrose and corn syrup solids. Unfortunately, the meat industry is restricted with respect to the choice of preservatives and bactericidal agents. An alternative approach from these chemical compounds would be to use novel carbohydrate sources that are unrecognizable to spoilage bacteria. l-Glucose and d-tagatose are two such potential sugars, and in a series of tests in vitro, the ability of bacteria to utilize each as an energy source was compared to that of d-glucose. Results showed that both l-glucose and d-tagatose are not easily catabolized by a variety of lactic bacteria and not at all by pathogenic bacteria such as Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus, and Yersinia enterocolitica. In a separate study, d-glucose, l-glucose, and d-tagatose were added to a chopped and formed ham formulation and the rate of bacterial growth was monitored. Analysis of data by a general linear model revealed that the growth rates of total aerobic and lactic acid bacteria were significantly (P < 0.05) slower for the formulation containing d-tagatose than those containing l-or d-glucose. Levels of Enterobacteriaceae were initially low and these bacteria did not significantly (P < 0.20) change in the presence of any of the sugars used in the meat formulations. Compared to the control sample containing d-glucose, the shelf life of the chopped and formed ham containing d-tagatose at 10°C was extended by 7 to 10 days. These results indicate that d-tagatose could deter the growth of microorganisms and inhibit the rate of spoilage in a meat product containing carbohydrates.

scholarly journals Ready-to-eat meat products as a source of Listeria monocytogenes

2018 ◽  
Vol 62 (1) ◽  
pp. 49-55 ◽  
Author(s):  
Monika Kurpas ◽  
Kinga Wieczorek ◽  
Jacek Osek
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Product ◽  
Meat Products ◽  
Food Contamination ◽  
Human Infection ◽  
The European Union ◽  
Production Chain ◽  
Route Of Transmission ◽  
Processing Plants ◽  
And Control

AbstractIn 2015 in the European Union member states listeriosis caused 270 deaths. Food is the route of transmission in 99% of all human infection cases. Several studies from different countries have shown that the presence of Listeria monocytogenes in food can be as high as 58.3%. One of the most important ways to protect food from these microorganisms is to prevent the spread of the bacteria at processing plants at different stages of food production chain. The ability of L. monocytogenes to survive in extreme conditions and to form biofilms on various surfaces is a significant challenge for food safety. Removal of these bacteria from niches in processing plants is difficult and requires the use of sanitisers and precise equipment cleaning. The presence of L. monocytogenes in processing environment at slaughterhouses, deli meat factories or in retail may be a reason of cross-contamination. Proper hygienic systems applied by workers in food preparing places and knowledge about different routes of spreading of these bacteria may effectively decrease the risk of food contamination. Standardised legal regulations and control of meat product manufacture should be a fundamental way to protect food from L. monocytogenes contamination.

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