Prevalence of pathogenic microorganisms in pork meat offered for retail sale in supermarkets of Mexico City

Gutiérrez, Reyna A; Ponce‐Alquicira, Edith; Varela, Diego Braña; Pérez‐Chabela, María de Lourdes

doi:10.24275/uam/izt/dcbs/nacameh/2020v14n1/gutierrez

Cited by 3 publications

(2 citation statements)

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“…As a comparison, Saraiva et al [ 44 ] observed that L. monocytogenes survived better in refrigerated vacuum-packed meat compared to fresh air-packed products. Previous studies also reported a prevalence ranging from 15.9% to 33.3% for L. monocytogenes in fresh meat [ 45 , 46 ]. As for Salmonella spp., few positive samples were detected, and only at day 1.…”

Section: Discussionmentioning

confidence: 89%

Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins

Braley

Gaucher

Fravalo

et al. 2023

Foods

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It is profitable to export fresh meat overseas, where it is often regarded as a premium commodity. Meeting this demand for fresh meat, however, necessitates long export times, during which uncontrolled temperature increases can affect the microbiological quality of the meat and thereby, reduce shelf life or compromise food safety. To study the impact of temperature deviations on microbial community composition and diversity, we used 16S rRNA gene sequencing for Listeria monocytogenes and Salmonella spp. detection to describe the surface microbiota of eight batches of vacuum-packed loins stored at −1.5 °C (control) for 56 days and subjected to a 2 °C or 10 °C temperature deviation for a few hours (mimicking problems regularly encountered in the industry) at day 15 or 29. The presence of pathogens was negligible. The applied temperature deviations were not associated with different microbiota. Sequencing analysis showed the presence of Yersinia, an unexpected pathogen, and relative abundance increased in the groups subjected to temperature deviations. Over time, Lactobacillales_unclassified genus became the main constituent of the microbiota of vacuum-packed pork loins. Although the microbiota of the eight batches appeared similar at the beginning of storage, differences were revealed after 56 days, suggesting unequal aging of the microbiota.

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Section: Discussionmentioning

confidence: 89%

Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins

Braley

Gaucher

Fravalo

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…As a comparison, Saraiva et al [44] observed that L. monocytogenes survived better in refrigerated vacuum-packed meat compared to fresh airpacked products. Previous studies also reported a prevalence ranging from 15.9% to 33.3% for L. monocytogenes in fresh meat [45,46]. As for Salmonella spp., few positive samples were detected, and only at day 1.…”

Section: Discussionmentioning

confidence: 77%

Slight Temperature Deviation During a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins

et al. 2022

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Contamination by Listeria monocytogenes in Latin American Meat Products and its Consequences

Gengnagel¹,

Evangelista

2022

CNF

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Background and objective: Listeria monocytogenes is one of the most important bacteria in food technology, causing listeriosis, a disease with high mortality rates, important especially in developing countries. Thus, the objective of this review was to gather recent work on the presence of L. monocytogenes in meat and meat products in Latin America, in addition to pointing out control methods and resistance genes that can be disseminated. Methods: Original research articles in Portuguese, Spanish and English published since 2017 were selected, reporting the presence of L. monocytogenes in meat and meat products in Latin American countries. Articles were also reviewed on innovative methods for controlling the bacteria in food, such as intelligent packaging and the use of essential oils, and on resistance genes found in L. monocytogenes, pointing out the possible implications of this occurrence. Results and conclusion: Some negligence was observed in determining the prevalence of this bacterium in several countries in Latin America. Although studies on L. monocytogenes have been found in milk and dairy products, demonstrating the existence of the necessary structure and knowledge for research development, studies on meat and meat products have not been found in most countries. In control methods developed against L. monocytogenes, the versatility of the approaches used stands out, enabling their use in different types of meat products, according to their technological characteristics. Several resistance genes have been determined to be carried and possibly disseminated by L. monocytogenes, which adds more importance in the establishment of methods for its control.

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Prevalence of pathogenic microorganisms in pork meat offered for retail sale in supermarkets of Mexico City

Cited by 3 publications

References 0 publications

Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins

Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins

Slight Temperature Deviation During a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins

Contamination by Listeria monocytogenes in Latin American Meat Products and its Consequences

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