Prevalence of Salmonella enterica and Listeria monocytogenes Contamination in Foods of Animal Origin in Italy

Busani, Luca; Cigliano, A; Taioli, E; Caligiuri, Vincenzo; Chiavacci, Laura; Bella, Calogero Di; Battisti, Antonio; Duranti, Anna; Gianfranceschi, Monica Virginia; Nardella, M C; Ricci, Antonia; Rolesu, Sandro; Tamba, Marco; Marabelli, R.; Caprioli, Alfredo

doi:10.4315/0362-028x-68.8.1729

Cited by 73 publications

(60 citation statements)

References 13 publications

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“…In the UK, Salmonella was detected in 1.7% of lamb, 1.1% of beef and 1.9% of pork samples (25). Other studies in the US and Italy also found the rate of Salmonella contamination to be higher in pork (3.3-9.9%) compared to beef products (1.0-1.9%) (26,27). The average Salmonella prevalences were 4.3 and 1.8% for pre evisceration and post intervention lamb carcasses, respectively (20).…”

Section: Discussionmentioning

confidence: 76%

Prevalence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. in Beef, Buffalo and Lamb Using Multiplex PCR

Zarei

Basiri

Jamnejad

et al. 2013

Jundishapur J Microbiol

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Background: Meat contamination has been linked to consumer health problems, as proved by outbreaks and recalls from market places. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. are considered among the most important pathogens which can be spread through meat and meat products consumption. Objectives: The aim of the present study was to determine the prevalence of E. coli O157:H7, L. monocytogenes, and Salmonella spp. in different kinds of meat marketed in Ahvaz, South-west part of Iran. Materials and Methods: A total of 210 samples of beef, buffalo and lamb meats were collected from retail outlets and popular supermarkets. After each single pathogen and DNA extraction, multiplex PCR as a rapid and cost-effective method was carried out to determine the prevalence of the pathogens in the samples. Results: L. monocytogenes was detected in 2.8% of beef and buffalo samples and 4.3% of lamb samples. E. coli O157:H7 was detected in 2.8% of beef and 1.4% of buffalo samples. However, no contamination with this pathogen was found in lamb samples. The prevalence of Salmonella spp. in beef, buffalo and lamb samples was 4.3, 2.8 and 7.1%, respectively. Conclusions: Due to the presence and potential hazard of E. coli O157:H7, L. monocytogenes, and Salmonella spp. in meat samples, the detection of these pathogens in different kinds of meat is crucial to safeguard public health.

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Section: Discussionmentioning

confidence: 76%

Prevalence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. in Beef, Buffalo and Lamb Using Multiplex PCR

Zarei

Basiri

Jamnejad

et al. 2013

Jundishapur J Microbiol

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“…Very few studies have reported the occurrence of Campylobacter and L. monocytogenes in egg products (Izat and Gardner, 1988;Busani et al, 2005;Protais et al, 2007;Ohkochi et al, 2009;Rivoal et al, 2010;Sato and Sashihara, 2010). The reported incidence of Campylobacter and L. monocytogenes varied between countries and studies.…”

Section: Hazards Other Than Salmonellamentioning

confidence: 99%

“…A few studies have investigated the prevalence of L. monocytogenes on eggshells; they all found that samples tested negative for this pathogen (Adesiyun et al, 2005;Busani et al, 2005). Nevertheless, an investigation carried out in poultry flocks in France revealed that L. monocytogenes was present in 30 % of caged hen flocks (Chemaly et al, 2008).…”

Section: Hazards Other Than Salmonellamentioning

confidence: 99%

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

2014

EFSA Journal

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Salmonella Enteritidis is considered the only pathogen currently posing a major risk of egg-borne diseases in the European Union (EU). The possible impact of extending the shelf-life of eggs on the risk to consumers posed by S. Enteritidis was estimated by applying a quantitative model and comparing the actual situation regarding the storage of eggs in the EU with different possible scenarios combined, considering the prolongation of the bestbefore and the sell-by date from 7 to a maximum of 70 days. Extending the sell-by date by one week (from 21 to 28 days), but leaving the best-before date unchanged, is estimated to result in a relative risk of illness of 1.4 and 1.5 for uncooked and lightly cooked egg meals respectively, compared to the current situation. If the best-before date is also extended by one week (from 28 to 35 days), the relative risk would be 1.6 and 1.7. In the worst case scenario considered (sell-by date of 42 days, best before date of 70 days), such figures would be 2.9 and 3.5. It should be noted that the absolute risk is greater for uncooked meals compared to lightly cooked meals. An effective way to minimise any increase in risk during extended storage is to keep the eggs refrigerated both at retail and the household. Regarding egg spoilage, such events strongly depend on the hygienic conditions of egg production and practices of egg handling, including storage times and temperatures. Finally, the impact of the prolongation of storage time on the quality criteria for eggs (3-hydroxybutyric acid and lactic acid) destined for manufacturing of egg products is considered negligible. Specifically, EFSA was asked to assess: (i) the public health risk posed by relevant pathogens and in particular by Salmonella in the consumption and handling of table eggs (Term of Reference, or ToR1), (ii) the public health risk deriving from deterioration (ToR2) and (iii) possible consequences for public health of an extended shelf-life of table eggs for the specific freshness criteria for egg products as laid out in the hygiene package (ToR3). © European Food Safety Authority, 2014 KEY WORDSIn order to answer the first ToR, the BIOHAZ Panel based its conclusions on the results of a quantitative model, aimed at describing the behaviour of Salmonella Enteritidis following vertical transmission, since this serovar is recognised to be the major pathogen related to egg-borne disease because of its ability to contaminate the interior of intact eggs during their formation within the body of an infected hen. The possible impact of extending the shelf-life of eggs on other serovars of Salmonella, as well as on other pathogens, is evaluated in a qualitative manner, with no individual serovar other than S. Enteritidis currently posing a major risk of egg-borne salmonellosis in the European Union (EU), although S. Typhimurium has been associated with relatively small outbreaks due to duck eggs. Trans-shell contamination (i.e. secondary contamination) is also discussed, but the impact of a prolongation of the shelf ...

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“…Studies worldwide have shown that Salmonella, Listeria, and Campylobacter are often present in pork carcasses and pork meat (Zhao et al, 2001;Whyte et al, 2004;Busani et al, 2005;Fosse et al, 2008). The prevalence of Salmonella spp., L. monocytogenes and Campylobacter spp.…”

mentioning

confidence: 99%

Incidence and antimicrobial susceptibility of Salmonella, Listeria, and Campylobacter spp. in raw “souvlaki” marketed in Thessaloniki (Northern Greece)

Soultos

Iossifidou

Psomas

et al. 2018

J Hellenic Vet Med Soc

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ABSTRACT. Souvlaki is a popular Greek meat product consisting of small chunks or cubes of pork threaded on a small wooden or metal skewer. In the present study, 105 samples of raw pork souvlaki obtained from retail shops in Thessaloniki (Northern Greece) were screened for the incidence of Salmonella, Listeria, and Campylobacter and their susceptibility to various antimicrobial agents; serotyping of the isolates was also performed. Of the samples tested, 1.9% were positive for Salmonella and yielded 3 serovars (S. SaintPaul, S. Fyris and S. Typhimurium); 31.4% proved positive for Listeria spp. with 6.7% yielding L. monocytogenes isolates belonged to molecular serogroups 2 (serotypes 1/2c and 3c) and 4 ( serotypes 4b, 4d, and 4e). Campylobacter spp. were not detected in any of the samples tested. The antimicrobial susceptibility to various antimicrobial agents of 11 Salmonella strains and 7 L. monocytogenes strains was also determined by disc diffusion method. Salmonella spp. were susceptible to a panel of 12 antibiotics but displayed intermediate resistance to tetracycline. L. monocytogenes isolates were resistant to nalidixic acid and ceftriaxone, partly resistant to clindamycin and cefotaxime, but sensitive to all antibiotics commonly used in veterinary and human listeriosis. Our findings indicate that souvlaki could be a potential vehicle of food borne infections due to strains of L. monocytogenes and Salmonella spp. in the case of inadequate thermal processing. In addition, good hygienic practices must be applied to avoid cross-contamination during preparation or handling of the product. Keywords

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Prevalence of Salmonella enterica and Listeria monocytogenes Contamination in Foods of Animal Origin in Italy

Cited by 73 publications

References 13 publications

Prevalence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. in Beef, Buffalo and Lamb Using Multiplex PCR

Prevalence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. in Beef, Buffalo and Lamb Using Multiplex PCR

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

Incidence and antimicrobial susceptibility of Salmonella, Listeria, and Campylobacter spp. in raw “souvlaki” marketed in Thessaloniki (Northern Greece)

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