Antibiotic Resistance of Salmonella spp. and Listeria spp. Isolates from Traditionally Made Fresh Sausages in Greece

1998 ◽  
Vol 61 (10) ◽  
pp. 1378-1380 ◽  
Author(s):  
AMIN ABRAHIM ◽  
ANNA PAPA ◽  
NIKOLAOS SOULTOS ◽  
IOANNIS AMBROSIADIS ◽  
ANTONIS ANTONIADIS
Keyword(s):  
Antibiotic Resistance ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Antibacterial Agents ◽  
Listeria Innocua ◽  
Salmonella Spp ◽  
Listeria Welshimeri ◽  
Butcher Shops

Sixty-five samples of traditionally made fresh sausages obtained from retail shops and butcher shops in northem Greece were screened for the presence of Salmonella spp. and Listeria spp. Salmonella spp. were found in 20% of the samples tested (54% Salmonella typhimurium and 46% Salmonella enteritidis). The prevalence of Listeria spp. in the samples was 26% (12% Listeria monocytogenes, 76% Listeria innocua, and 12% Listeria welshimeri). Nine of 13 Salmonella isolates were found to be resistant to ampicillin and 4 of 13 showed intermediate sensitivity; 1 of 13 was found to be resistant to chloramphenicol and 1 of 13 to tetracycline. Two strains of Salmonella typhimurum were multiresistant (resistant to ampicillin, chloramphenicol, and norfloxacin). All Listeria isolates were sensitive to the antibacterial agents tested that are commonly used for the treatment of human listeriosis.

Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market

1999 ◽  
Vol 62 (7) ◽  
pp. 735-740 ◽  
Author(s):  
M. UYTTENDAELE ◽  
P. DE TROY ◽  
J. DEBEVERE
Keyword(s):  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Broiler Chickens ◽  
Salmonella Enteritidis ◽  
Contamination Level ◽  
Contamination Rate ◽  
Campylobacter Coli ◽  
Retail Market ◽  
Salmonella Spp ◽  
Poultry Products

From January 1997 to May 1998, 772 samples of poultry carcasses and poultry products for sale on the retail market in Belgium were analyzed for the presence of Salmonella spp., Salmonella Enteritidis, Campylobacter jejuni, C. coli, and Listeria monocytogenes per 100 cm2 or 25 g. Poultry samples were contaminated with Salmonella (36.5%), C. jejuni and C. coli (28.5%), and L. monocytogenes (38.2%). In about 12.3% of the poultry samples, the L. monocytogenes contamination level exceeded 1 CFU per g or cm2. Significant differences in pathogen contamination rates of poultry products were noticed between the poultry products originating from Belgian, French, and U.K. abattoirs. Poultry products derived from broiler chickens running free in pine woods until slaughtering age (12 to 13 weeks) had a significantly (P < 0.05) lower contamination rate of Salmonella than poultry products from enclosed broilers slaughtered at the age of 6 to 8 weeks. A significantly (P < 0.05) lower pathogen contamination rate was noted for Salmonella, C. jejuni, and C. coli for poultry cuts without skin compared to poultry cuts with skin on. An increase in pathogen contamination rate was noticed during cutting and further processing. To diminish C. jejuni, C. coli, Salmonella, and L. monocytogenes contamination rates, hygienic rules of slaughter and meat processing must be rigorously observed. At the moment, zero tolerance for these pathogens is not feasible, and there is a need to establish criteria allowing these pathogens to be present at reasonable levels in the examined poultry samples.

Some Chemical and Bacteriological Characteristics of Regional Cheeses from Asturias, Spain

1996 ◽  
Vol 59 (5) ◽  
pp. 509-515 ◽  
Author(s):  
ABELARDO MARGOLLES ◽  
ANA RODRIGUEZ ◽  
CLARA G. de los REYES-GAVILAN
Keyword(s):  
Listeria Monocytogenes ◽  
Listeria Innocua ◽  
Chemical Characteristics ◽  
Salmonella Spp ◽  
Cheese Making ◽  
Ph Values ◽  
Plate Counts ◽  
Coagulase Positive Staphylococci ◽  
Enrichment Methods

One hundred and one samples of six representative short-ripened cheeses (five homemade and one industrially manufactured) were collected over 1 year in several supermarkets in Asturias and analyzed for mesophilic plate counts, coliforms, enterobacteria, coagulase-positive staphylococci, the presence of species of Salmonella and Listeria, pH, moisture, NaCl, and aw. Chemical characteristics varied, largely depending on the type of cheese. The percentages of moisture and NaCl ranged from 36.11 to 48.91 and from 1.16 to 2.08 respectively. The aw values were between 0.95 and 0.99. Acidification was quite efficient, all cheeses having mean pH values between 4.56 and 5.39. None of the samples yielded Salmonella spp. Coagulase-positive staphylococci were detected in two cheeses, in one reaching levels up to 106 CFU/g. Listeria spp. contaminated 11.8% of the cheeses, with Listeria monocytogenes isolated from 8.91 % and Listeria innocua from 4.95% of the samples. The distribution of Listeria spp. varied largely depending on the type of cheese: 41% of the samples contaminated with L. monocytogeneswere obtained from one type of cheese which had the lowest pH and NaCl values and the highest aw and moisture levels of the cheeses analyzed. However, L. monocytogenes was absent from another type of cheese, which showed intermediate chemical characteristics. High levels of coliforms and enterobacteria (4 to 5 log CFU/ml) were detected in the five homemade cheeses and were statistically associated with the presence of Listeria spp. and L. monocytogenes. Cold enrichment was unsuccessful for the recovery of Listeria spp. from the cheeses analyzed, while a combination of different enrichment methods resulted in the best procedure for detecting all positive samples. This study shows that L. monocytogenes and coagulase-positive staphylococci are present in short-ripened cheeses consumed in Asturias. Adequate measures to prevent contamination during cheese making will probably result in safer products.

scholarly journals Prevalence and antibiotic resistance of Salmonella Enteritidis and Salmonella Typhimurium in raw chicken meat at retail markets in Malaysia

2016 ◽  
Vol 95 (8) ◽  
pp. 1888-1893 ◽  
Author(s):  
T.Y. Thung ◽  
N.A. Mahyudin ◽  
D.F. Basri ◽  
C.W.J. Wan Mohamed Radzi ◽  
Y. Nakaguchi ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Chicken Meat ◽  
Retail Markets

Prevalence of Listeria monocytogenes in Raw Milk in Guadalajara, Mexico

1995 ◽  
Vol 58 (10) ◽  
pp. 1139-1141 ◽  
Author(s):  
ANGELICA LUISJUAN-MORALES ◽  
RICARDO ALANIZ-DE LA O. ◽  
MARIA E. VÁZQUEZ-SANDOVAL ◽  
BEATRIZ T. ROSAS-BARBOSA
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Milk ◽  
Listeria Innocua ◽  
Retail Stores ◽  
Street Vendors ◽  
Listeria Welshimeri ◽  
The City

The frequency of L. monocytogenes and other species of Listeria was determined in 100 samples of raw milk obtained from street vendors and retail stores located in the city of Guadalajara, Mexico. Listeria innocua and Listeria welshimeri were isolated from 7 and 2 samples, respectively, whereas L. monocytogenes was not isolated from any samples.

Prevalence of Listeria spp. in Feces and Carcasses at a Lamb Packing Plant in Brazil

2003 ◽  
Vol 66 (2) ◽  
pp. 328-330 ◽  
Author(s):  
PAULO CÉSAR ANTONIOLLO ◽  
FERNANDO da SILVA BANDEIRA ◽  
MÁRCIA MONKS JANTZEN ◽  
EDUARDA HALLAL DUVAL ◽  
WLADIMIR PADILHA da SILVA
Keyword(s):  
Listeria Monocytogenes ◽  
Listeria Innocua ◽  
Fecal Samples ◽  
Listeria Species ◽  
Listeria Ivanovii ◽  
Listeria Welshimeri

The objective of this work was to study the occurrence of Listeria species in feces and on dressed and cooled carcasses of lambs at a packing plant in Brazil. Listeria spp. were recovered on Oxford and Palcam agars. The 35 fecal samples yielded Listeria welshimeri (20%) and Listeria innocua (8.6%). The 69 carcass samples yielded L. innocua (34.8%), Listeria monocytogenes (4.3%), and Listeria ivanovii (1.5%). More Listeria spp. were recovered with two selective agars than with either agar alone.

scholarly journals Dietary modulation alters susceptibility to Listeria monocytogenes and Salmonella typhimurium in a gut microbiota-independent manner

2021 ◽  
Author(s):  
Mathis Wolter ◽  
Alex Steimle ◽  
Jacques Zimmer ◽  
Mahesh S Desai
Keyword(s):  
Listeria Monocytogenes ◽  
Mouse Model ◽  
Gut Microbiota ◽  
Salmonella Typhimurium ◽  
Dietary Fiber ◽  
Host Susceptibility ◽  
Salmonella Spp ◽  
Independent Manner ◽  
Germ Free ◽  
Degrading Bacteria

Food safety has considerably improved worldwide, yet infections with food-borne human enteric pathogens, such as Listeria spp. and Salmonella spp., still cause numerous hospitalizations and fatalities. Thus, the need to shed more light on the mechanisms of enteropathogenesis is apparent. Since dietary alterations, including fiber deficiency, might impact the colonization resistance by the gut microbiota, studying diet-microbiota-pathogen axis holds promise in further understanding the pathogenesis mechanisms. Using a gnotobiotic mouse model containing a 14-member synthetic human gut microbiota (14SM), we have previously shown that dietary fiber deprivation promotes proliferation of mucin-degrading bacteria leading to a microbiota-mediated erosion of the colonic mucus barrier, which results in an increased susceptibility towards the rodent enteric pathogen Citrobacter rodentium. Here, we sought to understand how low-fiber diet affects susceptibility to Listeria monocytogenes and Salmonella typhimurium infections in our 14SM gnotobiotic mouse model, in BALB/c and C57BL/6N backgrounds, respectively. Intriguingly and in contrast to our results with C. rodentium, we observe that depriving mice of dietary fiber protected them from infections with the pathogens compared to mice fed a standard chow. The microbiota delayed the overall pathogenicity as compared to the onset of disease observed in germ-free control mice; nevertheless, we observe the same effect of diet in germ-free mice, suggesting that the susceptibility is microbiota independent. Our study points out an important observation that dietary fiber plays a crucial role on either the host susceptibility, the virulence of these pathogens, or both, which would be judicious to design and interpret future studies.

Salmonella spp. on Chicken Carcasses in Processing Plants in Poland

2002 ◽  
Vol 65 (9) ◽  
pp. 1475-1479 ◽  
Author(s):  
ANITA MIKOŁAJCZYK ◽  
MIECZYSŁAW RADKOWSKI
Keyword(s):  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Skin Surface ◽  
Body Cavity ◽  
Contamination Rate ◽  
Salmonella Spp ◽  
Continuous Cooling ◽  
Serological Type ◽  
Processing Plants ◽  
Positive Results

Chickens at selected points in the slaughter process and after slaughter on the dressing line in poultry plants were sampled and analyzed for Salmonella. These chickens came from the northeast part of Poland. The examinations were carried out in quarters I, II, III, and IV of 1999. All the birds were determined to be healthy by a veterinary inspection. Swab samples were taken from the cloaca after stunning and from the skin surface and body cavity of the whole bird after evisceration, after rinsing at the final rinse station but before chilling in the spin-chiller, and after cooling in the continuous cooling plant at the end of the production day. In 1999, 400 whole chickens were examined. The percentage of these 400 chickens from which Salmonella spp. were isolated was relatively high (23.75%; Salmonella-positive results were observed in 95 cases). Salmonella spp. were found after stunning in 6% of the chickens (6 of 100 samples), after evisceration in 24% (24 of 100), before cooling in 52% (52 of 100), and after cooling in 13% (13 of 100). These results show that Salmonella spp. were found more often at some processing points than at others. The lowest Salmonella spp. contamination rate (6%) for slaughter birds was found after stunning, and the highest contamination rate was found before chilling (52%). The serological types of Salmonella spp. isolated from whole chickens were Salmonella Enteritidis, Salmonella Typhimurium, Salmonella Saintpaul, Salmonella Agona, and Salmonella Infantis. The results of these investigations indicate that Salmonella Enteritidis is the dominant serological type in infections of slaughter chickens, as it is in many countries.

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