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

Abstract

The aim of this work was to study the occurrence of Listeria monocytogenes in several types of ready-to-eat (RTE) meat products and in the environment of meat processing plants. A total of 129 samples of RTE meat products and 110 samples from work surfaces and equipment were analyzed. L. monocytogenes was detected in 6 out of 35 cooked products (17.14%), 21 out of 57 raw-cured products (36.84%), and 9 out of 37 dry-cured, salted products (24.32%). The number of sample units that exceeded the food safety limit of 100 cfu/g decreased from the manufacture date to half shelf life, and then it was further reduced at the end of shelf life. L. monocytogenes was detected in 25 out of 110 (22.72%) food contact surfaces. The number of positive and negative results from both food and environmental samples were cross-tabulated and the calculated Cohen’s kappa coefficient (κ) was 0.3233, indicating a fair agreement in terms of Listeria contamination. L. monocytogenes was recovered after cleaning and disinfection procedures in four plants, highlighting the importance of thorough cleaning and disinfection.

Dual Transcriptional Profile of Aspergillus flavus during Co-Culture with Listeria monocytogenes and Aflatoxin B1 Production: A Pathogen–Pathogen Interaction

“…Bacteria are capable of producing compounds that could either repress pathogenesis by inhibiting filamentation or enhance fungal virulence determinants [5]. Co-existence of two major pathogens, such as Aspergillus flavus and Listeria monocytogenes, has been reported in food systems such as dairy products, eggs, meats, and brewer's grain [6][7][8][9][10]. The interactions between those two pathogens are critical in shaping the food microbial communities and exert a significant impact on the colonization, survival and even pathogenesis of these microorganisms.…”

Listeria monocytogenes in food: Control by monitoring the food processing environment

“…Therefore, it can survive in food processing environments and become persistent. Such persistence of L. monocytogenes has been shown, often for many years, at larger scale and smaller artisan facilities of different production sectors (Fox et al, 2011;Gomez et al, 2015;Lawrence and Gilmour, 1995;Lomonaco et al, 2009;Ojeniyi et al, 2000;Tocmo et al, 2014).…”

Control of Listeria monocytogenes in boned dry‐cured ham by E‐beam treatment

“…In general, dry-cured ham is considered a safe meat product because its a w value (<0.92) hinders microbial growth. However, several authors have described the presence of undesirable bacteria, such as L. monocytogenes, as a result of the manipulations required, for example, for the boning of this product or for the preparation of new commercial presentations, such as slices or blocks (Cabedo, Picart i Barrot, & Teixido i Canelles, 2008;Giovannini et al, 2007;Gomez et al, 2015;Morganti et al, 2016;Prencipe et al, 2012).…”