Prevalence of Salmonella spp. and Listeria monocytogenes at Small-Scale Spanish Factories Producing Traditional Fermented Sausages

2011 ◽  
Vol 74 (5) ◽  
pp. 812-815 ◽  
Author(s):  
BELEN MARTIN ◽  
MARGARITA GARRIGA ◽  
TERESA AYMERICH
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Manufacturing Process ◽  
Raw Materials ◽  
Geographic Location ◽  
Small Scale ◽  
Salmonella Spp ◽  
Fermented Sausage ◽  
Fermented Sausages ◽  
Microbiological Techniques

The manufacturing of fermented sausages is subject to natural contamination processes that can potentially carry foodborne pathogens along the process chain and result in contamination of the final product. The aim of this study was to evaluate the occurrence of Salmonella spp. and Listeria monocytogenes at different sampling points during the manufacturing process of fuet, a type of traditional fermented sausage, at 10 small-scale Spanish factories. The presence of both pathogens was studied in the raw materials (19 casings and 19 meat batters), the final products (19 fermented sausages), and the factory equipment (12 mincing, 12 mixing, and 19 stuffing machines, 19 cutting tables, 11 knives, and 12 cold rooms) by using classical microbiological techniques and real-time PCR. Salmonella was not detected in the equipment analyzed or in the final products, but it was detected in the raw materials (23.7% of samples). L. monocytogenes showed higher incidence than Salmonella and was detected in the equipment (11.8% of samples), the raw materials (28.9%), and the final products (15.8%), confirming its ubiquity throughout the manufacturing process of fermented sausages. Five factories were further investigated to study the changes in the distribution of pathogens in the fuet production process over a period of either 2 or 3 years. There was considerable variation in the incidence of both pathogens at different sampling periods, and there was no relation between seasonal variations or geographic location of the factories.

scholarly journals Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7

2017 ◽  
Vol 35 (No. 4) ◽  
pp. 311-320 ◽  
Author(s):  
Abusheliabi Aisha ◽  
Al-Holy Murad A ◽  
Al-Rumaithi Hind ◽  
Al-Khaldi Sufian ◽  
Al-Nabulsi Anas A ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Growth Inhibition ◽  
Foodborne Pathogens ◽  
Bovine Milk ◽  
Growth Patterns ◽  
Camel Milk ◽  
Salmonella Spp ◽  
E Coli ◽  
Milk Samples

The growth behaviour of foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, E. coli O157:H7 and Salmonella spp.) was investigated in pasteurised camel milk and compared with pasteurised bovine milk at different incubation temperatures. This study also aimed to compare the growth patterns of these four foodborne pathogens in pasteurised and raw camel milk. Pasteurised or raw camel milk and pasteurised bovine milk were separately inoculated with a cocktail of three strains of each foodborne pathogen. The inoculated milk samples were incubated at 10, 25, and 37°C. The total bacterial count (TBC) in raw milk and the total thermoduric bacteria count (TDB) in pasteurised milk samples were monitored. Greater growth inhibition rates of four pathogens were obtained for the pasteurised camel milk compared to the pasteurised bovine milk. Raw and pasteurised camel milk exerted bacteriostatic effect against all tested pathogens, particularly for the first 8 h of incubation in milk at the different temperatures. Pasteurised camel milk exerted an inhibitory activity that was equivalent to that of raw camel milk.

scholarly journals High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 672 ◽  
Author(s):  
Domenico Meloni
Keyword(s):  
Listeria Monocytogenes ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Control Method ◽  
Microbial Control ◽  
Processing Technology ◽  
Meat Industry ◽  
Fermented Sausage ◽  
Control Techniques ◽  
Fermented Sausages

Although conventional microbial control techniques are currently employed and largely successful, their major drawbacks are related to their effects on quality of processed food. In recent years, there has been a growing demand for high-quality foods that are microbially safe and retain most of their natural freshness. Therefore, several modern and innovative methods of microbial control in food processing have been developed. High-hydrostatic-pressure (HHP) processing technology has been mainly used to enhance the food safety of ready-to-eat (RTE) products as a new pre-/post-packaging, non-thermal purification method in the meat industry. Listeria monocytogenes is a pertinent target for microbiological safety and shelf-life; due to its capacity to multiply in a broad range of food environments, is extremely complicated to prevent in fermented-sausage-producing plants. The frequent detection of L. monocytogenes in final products emphasizes the necessity for the producers of fermented sausages to correctly overcome the hurdles of the technological process and to prevent the presence of L. monocytogenes by applying novel control techniques. This review discusses a collection of recent studies describing pressure-induced elimination of L. monocytogenes in fermented sausages produced in the Mediterranean area.

Antimicrobial Resistance Profile of Salmonella and Listeria monocytogenes Isolated from Products Marketed on the Border of Brazil with Argentina and Uruguay

2020 ◽  
Vol 83 (11) ◽  
pp. 1941-1946
Author(s):  
JULIANO GONÇALVES PEREIRA ◽  
VANESSA MENDONÇA SOARES ◽  
LEONARDO ERENO TADIELO ◽  
TASSIANA RAMIRES ◽  
WLADIMIR PADILHA da SILVA
Keyword(s):  
Listeria Monocytogenes ◽  
Antimicrobial Resistance ◽  
Foodborne Pathogens ◽  
Penicillin G ◽  
Diffusion Method ◽  
Salmonella Spp ◽  
Disk Diffusion Method ◽  
Resistance Profile ◽  
Antimicrobial Resistance Profile ◽  
Antimicrobial Resistance Genes

ABSTRACT We aimed to perform serotyping and the antimicrobial resistance profile of Salmonella spp. and Listeria monocytogenes strains isolated from raw meats imported illegally into Brazil along the borders of Argentina and Uruguay. Distinct isolates of Salmonella spp. (n = 6) and L. monocytogenes (n = 25) obtained from 270 of these food products of earlier work were serotyped and tested for antimicrobial resistance by agar disk diffusion method. For strains that were considered phenotypically resistant, antimicrobial resistance genes were investigated: strA, strB, floR, tetA, tetB, blaZ, blaTEM, ermB, ermC, and ereB to Salmonella sp. and blaZ and mecA to L. monocytogenes. All Salmonella isolates were identified as Salmonella Infantis; they were multidrug resistant and harbored the genes blaTEM (n = 6), strA (n = 1), strB (n = 1), floR (n = 1), ermB (n = 1), tetA (n = 3), and tetB (n = 3). L. monocytogenes isolates belonged to serovars 1/2a (n = 1), 1/2b (n = 14), 1/2c (n = 2), and 4b (n = 8), showed resistance only to penicillin G (n = 12), and did not show the blaZ and mecA genes. The results demonstrated that illegal foods that are commercialized in the Brazilian international border with Argentina and Uruguay may harbor foodborne pathogens, and some of them have multidrug resistance characteristics, such as Salmonella, emphasizing the need for greater control of international food transit in Brazil, especially in the region evaluated. HIGHLIGHTS

scholarly journals MIR spectroscopy as alternative method for further confirmation of foodborne pathogens Salmonella spp. and Listeria monocytogenes

2018 ◽  
Vol 55 (10) ◽  
pp. 3971-3978 ◽  
Author(s):  
Catarina Moreirinha ◽  
Joana Trindade ◽  
Jorge A. Saraiva ◽  
Adelaide Almeida ◽  
Ivonne Delgadillo
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Salmonella Spp ◽  
Mir Spectroscopy ◽  
Alternative Method

scholarly journals Chemical quality parameters (water, protein, fat, NaCl ash and nitrites) in fermented sausage with the addition of Yersinia enterocolitica

2021 ◽  
Vol 854 (1) ◽  
pp. 012061
Author(s):  
R R Mitrovic ◽  
V V Jankovic ◽  
J S Ciric ◽  
V Z Djordjevic ◽  
Z Lj Juric ◽  
...  
Keyword(s):  
Yersinia Enterocolitica ◽  
Raw Materials ◽  
Quality Parameters ◽  
Meat Processing ◽  
Fermented Sausage ◽  
Biochemical Processes ◽  
Food Borne ◽  
Fermented Sausages ◽  
Different Types

Abstract The connection between diet and health was known to the oldest civilizations. Meat processing has influenced the increase of meat consumption, protein utilization and its energy value. Fermented sausages which are prepared in a safe way are rich in animal proteins and are an important part of the diet. Meat and adipose tissue are the basic ingredients in the production of fermented sausages, along with spices and salts, and other additives depending on the specifics of the product. Ripening is a process that separates raw sausages from all other types of sausages, and the quality of raw materials and their treatment directly affects the quality of the finished product, because the process of fermented sausage production is dominated by biological and biochemical processes. Different types of foods can cause food-borne illnesses, one of which is zoonotic yersiniosis caused by Yersinia enterocolitica. Due to the importance of Yersinia in meat, the European Food Safety Authority (EFSA) recommended that in addition to controlling the presence of Salmonella, it is mandatory to examine pork carcasses for the presence of Y. enterocolitica.

scholarly journals Tracing of Listeria monocytogenes Contamination Routes in Fermented Sausage Production Chain by Pulsed-Field Gel Electrophoresis Typing

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 198 ◽  
Author(s):  
Valerij Pažin ◽  
Dean Jankuloski ◽  
Lidija Kozačinski ◽  
Vesna Dobranić ◽  
Bela Njari ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Gel Electrophoresis ◽  
Environmental Samples ◽  
Detection System ◽  
Pulsed Field Gel Electrophoresis ◽  
Small Scale ◽  
Group Method ◽  
Fermented Sausage ◽  
Production Chain ◽  
Pulsed Field

In this study, the presence of Listeria monocytogenes was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of the pathogen from the final product (ISO 11290-1), retrospective sampling was performed during the production of a new batch of sausages, including raw materials, casings, additives, sausage mixtures, sausages during fermentation, and environmental samples. L. monocytogenes was recovered from the following sampling points: the defrosting room and the cuttering, mixing, stuffing, and fermentation phases. Ten strains were isolated, molecularly confirmed as L. monocytogenes by means of a molecular detection system, and subjected to pulsed-field gel electrophoresis (PFGE) typing. On the basis of an unweighted pair group method with arithmetic mean (UPGMA) dendrogram from Ascl pulsotypes, the strains were indistinguishable (no band difference). The same pulsotypes of strains present in both batches of sausages, as well as in environmental samples, indicated the persistence of L. monocytogenes in the sausage production unit.

Heat Resistance of Listeria monocytogenes

2001 ◽  
Vol 64 (3) ◽  
pp. 410-429 ◽  
Author(s):  
M. ELLIN DOYLE ◽  
ALEJANDRO S. MAZZOTTA ◽  
TIM WANG ◽  
DANA W. WISEMAN ◽  
VIRGINIA N. SCOTT
Keyword(s):  
Listeria Monocytogenes ◽  
Heat Resistance ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Culture Media ◽  
Salt Content ◽  
Growth Conditions ◽  
Salmonella Spp ◽  
Different Strains ◽  
Resistance Data

The heat resistance data on Listeria monocytogenes in culture media and foods are summarized. Most heat resistance data for foods have been obtained in dairy, meat, poultry, and egg products. Limited data have been published on seafood, fruits, and vegetables. The methodologies employed have evolved over time; hence data from earlier experiments are not directly comparable to more recent studies. Many factors influence the heat resistance of L. monocytogenes. Variation exists among different strains in their ability to withstand heat treatment. In addition, heat resistance is influenced by age of the culture, growth conditions, recovery media, and characteristics of foods such as salt content, aw, acidity, and the presence of other inhibitors. Listeriae are more heat resistant than most other nonspore-forming foodborne pathogens, and thus, processing recommendations based on data from experiments with Salmonella spp. or pathogenic Escherichia coli may not be sufficient to eliminate similar numbers of L. monocytogenes. The data provided in this review may prove useful for food processors in determining appropriate times and temperatures for producing foods free of vegetative pathogens.

scholarly journals Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 676 ◽  
Author(s):  
Luis Patarata ◽  
Margarida Novais ◽  
Maria João Fraqueza ◽  
José António Silva
Keyword(s):  
Foodborne Pathogens ◽  
Starter Culture ◽  
Meat Products ◽  
Inhibitory Effect ◽  
Fermented Sausage ◽  
Growth And Survival ◽  
Meat Spoilage ◽  
Fermented Sausages ◽  
Initial Load ◽  
Natural Microbiota

Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat’s initial natural microbiota on Salmonella, S. aureus, and L. monocytogenes growth and survival in a batter to prepare a naturally fermented sausage, made with and without curing salts and wine (2) the effect of a lactic acid bacteria (LAB) starter culture and wine on the survival of the three pathogens during the manufacturing of a naturally fermented sausage made with meat with a low initial microbial load. The results revealed that the reduced contamination that is currently expected in raw meat is favorable for the multiplication of pathogens due to reduced competition. The inhibitory effect of nitrite and nitrate on Salmonella, S. aureus, and L. monocytogenes was confirmed, particularly when competition in meat was low. In any attempt to reduce or eliminate nitrite from naturally fermented sausages, the use of LAB starters should be considered to ensure an unfavorable competition environment for pathogens. In the experiment with naturally fermented sausage, chouriço, the reduction in aw strongly inhibited the challenged pathogens, particularly when a LAB starter culture and wine were used.

scholarly journals Molecular characterization of Salmonella spp. and Listeria monocytogenes strains from biofilms in cattle and poultry slaughterhouses located in the federal District and State of Goiás, Brazil

PLoS ONE ◽  
2021 ◽  
Vol 16 (11) ◽  
pp. e0259687
Author(s):  
Emilia Fernanda Agostinho Davanzo ◽  
Rebecca Lavarini dos Santos ◽  
Virgilio Hipólito de Lemos Castro ◽  
Joana Marchesini Palma ◽  
Bruno Rocha Pribul ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Molecular Characterization ◽  
Foodborne Pathogens ◽  
Federal District ◽  
Multidrug Resistant ◽  
Animal Origin ◽  
Meat Production ◽  
Salmonella Spp

Listeria monocytogenes and Salmonella spp. are considered important foodborne pathogens that are commonly associated with foods of animal origin. The aim of this study was to perform molecular characterization of L. monocytogenes and Salmonella spp. isolated from biofilms of cattle and poultry slaughterhouses located in the Federal District and State of Goiás, Brazil. Fourteen L. monocytogenes isolates and one Salmonella sp. were detected in poultry slaughterhouses. No isolates were detected in cattle slaughterhouses. All L. monocytogenes isolates belonged to lineage II, and 11 different pulsotypes were detected. Pulsed-field gel electrophoresis analysis revealed the dissemination of two strains within one plant, in addition to the regional dissemination of one of them. The Salmonella isolate was identified via whole genome sequencing as Salmonella enterica serovar Minnesota ST548. In the sequence analysis, no premature stop codons were detected in the inlA gene of Listeria. All isolates demonstrated the ability to adhere to Caco-2 cells, while 50% were capable of invading them. Antimicrobial resistance was detected in 57.1% of the L. monocytogenes isolates, and resistance to sulfonamide was the most common feature. The tetC, ermB, and tetM genes were detected, and four isolates were classified as multidrug-resistant. Salmonella sp. was resistant to nine antimicrobials and was classified as multidrug-resistant. Resistance genes qnrB19, blaCMY-2, aac(6’)-Iaa, sul2, and tetA, and a mutation in the parC gene were detected. The majority (78.5%) of the L. monocytogenes isolates were capable of forming biofilms after incubation at 37°C for 24 h, and 64.3% were capable of forming biofilms after incubation at 12°C for 168 h. There was no statistical difference in the biofilm-forming capacity under the different evaluated conditions. Salmonella sp. was capable of forming biofilms at both tested temperatures. Biofilm characterization was confirmed by collecting the samples consistently, at the same sampling points, and by assessing biofilm formation in vitro. These results highlight the potential risk of cross-contamination in poultry slaughterhouses and the importance of surveillance and pathogen control maintenance programs within the meat production industry.

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