Prevalence of Listeria spp. in ready to eat foods (RTE) from Algiers (Algeria)

Bouayad, Leila; Hamdi, Taha Mossadak

doi:10.1016/j.foodcont.2011.08.006

Cited by 21 publications

(15 citation statements)

References 12 publications

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“…Furthermore, Kaptan (2016) was determined L. monocytogenes in 15.77% of cheese samples. In other countries, as similar to our study, the reported isolation rates of L. monocytogenes from cheese samples were 0% in Algeria (Bouayad et al, 2012), and Iran (Shamloo et al, 2015). In contrast to the present study, a high percentage of L. monocytogenes contamination to cheese samples was obtained: 6.7% in Brazil (Abrahao et al, 2008) and 9.8% in Spain (Arrese and Arroyo-Izaga, 2012).…”

Section: Discussionsupporting

confidence: 90%

“…In contrast to the present study, a high percentage of L. monocytogenes contamination to cheese samples was obtained: 6.7% in Brazil (Abrahao et al, 2008) and 9.8% in Spain (Arrese and Arroyo-Izaga, 2012). The contamination reasons of L. monocytogenes in fermented milk products were: i) Insufficient heat treatment of milk to kill the organisms, ii) the resistance of Listeria to the decreased pH during cheese production, and iii) cross contamination through air, soil, equipment and processing units staff (Bouayad et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

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Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

Şanlibaba

Tezel

2018

Turkish JAF Sci.Tech.

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The objective of this study was to determine the prevalence of Listeria species, specifically Listeria monocytogenes, in raw milk, pasteurized milk, white cheese, and homemade cheese. A total of 200 food samples were collected and analyzed to examine the presence of Listeria spp. The EN ISO 11290-1 method was used for isolation of Listeria. API Listeria test kit was used for biochemically characterization. Listeria spp. were isolated in 25 of the 200 samples (12.5%). The largest number of Listeria spp. was detected in homemade cheese (24%), followed by raw milk (18%), and white cheese (8%). Listeria spp. were not isolated from the pasteurized milk. The most common species isolated were Listeria innocua (5.5%); the remaining Listeria isolates were Listeria ivanovi (3.5%), Listeria welshimeri (3%), and Listeria monocytogenes (0.5%). Listeria monocytogenes was detected in only raw milk.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

Şanlibaba

Tezel

2018

Turkish JAF Sci.Tech.

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“…Of the RTE sandwiches collected and analyzed in this study, 1 (0.37%) sample out of 270 was found to be contaminated with L. monocytogenes. This L. monocytogenes contamination likely resulted from (i) Insufficient heat treatment to kill the organism or (ii) Crosscontamination through air and equipment (14). Christison et al (16) and Garcia et al (22) determined Salmonella spp.…”

Section: Discussionmentioning

confidence: 99%

Microbiological evaluation of ready-to-eat sandwiches served near hospitals and schools

BEYAZ¹

2014

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:The aim of this work was to evaluate the microbiological quality of ready-to-eat sandwiches made with cheese (CS, n=80), with fermented Turkish sausage (soudjouk) (SS, n=80), and with both cheese and soudjouk with salad (Mix + , n=60) and without salad (Mix -, n=50) from five different street vendors located near school and hospitals. Samples were examined for total aerobic mesophilic counts (AMC), yeast and moulds (YM), coliforms, Escherichia coli (E. coli), presumptive Bacillus cereus (B. cereus), coagulase positive staphylococci, Salmonella spp., and Listeria spp., especially Listeria monocytogenes (L. monocytogenes). The results of the microbiological examinations showed that 45 (56.25%) and 2 (2.5%) of the SS samples; 55 (68.75%) and 6 (7.5%) of the CS samples; 55 (91.6%) and 14 (23.3%) of the Mix + samples, and 36 (72%) and 4 (8%) of the Mix -samples were unsuitable for consumption due to high levels of Staphylococcus aureus (S. aureus) and presumptive B. cereus, respectively. The results also showed that out of a total of 270 samples, 8 (2.96%) were found to be contaminated with Listeria species; L. monocytogenes (0.37%), Listeria ivanovii (1.85%), Listeria grayi (0.37%), Listeria seeligeri (0.37%). E. coli contamination was found in the CS and Mix -groups at incidences of 7.5% and 4.0%, respectively. Salmonella spp. were not detected in any of the sandwich samples investigated. The high numbers of coliforms and AMC (up to ≥10 6 cfu g -1 ) obtained from the examinations also indicated that hygienic conditions of the processed sandwiches were very poor. The results show that the sandwiches examined in this study were of great public health concern.Key words: Microbiological quality, public health, ready to eat food, sandwich. Hastane ve okul çevresinde sunulan tüketime hazır sandviçlerin mikrobiyolojik değerlendirmesiÖzet: Bu çalışmanın amacı, hastane ve okullar bölgesi etrafında bulunan beş farklı kafeteryadan temin edilen tüketime hazır peynirli sandviç (PS, n=80), sucuklu sandviç (SS, n=80), peynirli ve sucuklu karışık (yeşillikli, Kar + n=60), ve peynirli ve sucuklu karışık (yeşilliksiz, Kar -n=50) sandviçlerin mikrobiyolojik kalitelerini değerlendirmektir. Örnekler, aerobik mezofilik canlı (AMC), küf ve maya (KM), koliformlar, Escherichia coli (E. coli), olası Bacillus cereus (B. cereus), koagülaz pozitif stafilokoklar, Salmonella spp., ve Listeria spp. özellikle Listeria monocytogenes (L. monocytogenes) bakımından incelendi. Mikrobiyolojik incelemelerin sonuçları SS örneklerinin 45 (%56.25) ve 2 (%2.5)'sinin, PS örneklerinin 55 (%68.75) ve 6 (%7.5)'sının, Kar + örneklerinin 55 (%91.6) ve 14 (%23.3)'ünün ile Kar -örneklerinin 36 (%72) ve 4 (%8)'inin sırasıyla Staphylococcus aureus (S. aureus) ve olası B. cereus'un yüksek düzeylerinden dolayı tüketime uygun olmadığını gösterdi. Aynı zamanda sonuçlar, toplam 270 örneğin 8 (%2.96)'inin Listeria türleri ile; L. monocytogenes (%0.37), Listeria ivanovii (%1.85), Listeria grayi (%0.37), Listeria seeligeri (%0.37) ile kontamine olduğunu göstermiştir. ...

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“…A particularly important RTE typology is represented by sandwiches: these foodstuffs are characterized by an intense manipulation during the production process, as well as by the use of different ingredients, which increase the number of potential contamination sources (Cossu et al, 2016) [11]. Various authors have already found L. monocytogenes in sandwiches in different countries such as the United States, United Kingdom, Italy, Algeria, Turkey and South Africa (Bouayad and Hamdi, 2012;Büyükyörük et al, 2014;Christison et al, 2008;Little et al, 2008;Meloni et al, 2009;Shen et al, 2006) [12,13,14,15,16,17]. Moreover, several listeriosis outbreaks were reported, especially in nosocomial environments, due to the consumption of contaminated sandwiches purchased from shops or vending machines.…”

Section: Introductionmentioning

confidence: 99%

A quantitative microbial risk assessment model for Listeria monocytogenes in RTE sandwiches

Tirloni

Stella

Knegt

et al. 2018

Microbial Risk Analysis

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Prevalence of Listeria spp. in ready to eat foods (RTE) from Algiers (Algeria)

Cited by 21 publications

References 12 publications

Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

Microbiological evaluation of ready-to-eat sandwiches served near hospitals and schools

A quantitative microbial risk assessment model for Listeria monocytogenes in RTE sandwiches

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