Presence of Listeria monocytogenes and Salmonella spp. in lamb meat commercialized in Uruguaiana, Rio Grande do Sul, Brazil (original) (raw)
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Ciência Rural
ABSTRACT: This study evaluated the sanitary hygienic quality and the presence of pathogenic microorganisms in raw meats and fresh sausages marketed in the city of Uruguaiana, Rio Grande do Sul (RS), Brazil. We analyzed 238 samples of fresh sausages, beef, pork, and chicken from 18 commercial establishments (butchers, supermarkets, and groceries). Samples were subjected to enumerate hygiene indicator microorganisms (mesophilic aerobes and enterobacteria) and detection of Salmonella spp. and Listeria monocytogenes. The mean counts of mesophilic aerobes and enterobacteria were 5.09 and 3.54 log CFU/g, respectively. Beef samples presented the highest frequency of Salmonella spp. (7.93%) and fresh sausages present the highest frequency of L. monocytogenes (19.04%). Among the analyzed samples, 43.70% did not comply with the microbiological parameters established by the Brazilian Ministry of Health. The presence of Salmonella spp. and L. monocytogenes in different samples and commercial es...
Food Research International, 2014
Listeria monocytogenes is a potential hazard linked to ready-to-eat meat-based food products. The aim of the study was to assess L. monocytogenes presence in Portuguese ready-to-eat meat processing industries. Environment and final product samples were analyzed and an audit was performed in ten industrial facilities to determine good hygiene and manufacturing practices (GHMP) level of implementation using a checklist. L. monocytogenes frequency was high, being related to industries that obtained high audit scores with a satisfactory level of GHMP implementation. Processing hygiene indicators were associated with L. monocytogenes and related to product handling after processing and to hygiene procedures. Food safety management systems of Portuguese ready-to-eat meat processing industry need enhancement, particularly on preventing postprocessing contamination by accurate validation of hygiene procedures, equipment design improvement and staff attitude towards hygiene.
Food Microbiology, 2006
In 2003, there was a recall of three processed (chicken franks, spice ham and turkey ham ready-to-eat (RTE) meat products by a large processing plant in Trinidad as a result of contamination by Listeria monocytogenes. The study was conducted to investigate the possible source(s) of Listeria contamination of recalled RTE meat products and to determine the prevalence of Listeria spp., Salmonella spp., Escherichia coli and Campylobacter spp. in the products and air within the plant. Raw and processed meat products, as well as food contact surfaces were also tested for Salmonella spp., Listeria spp. and Campylobacter spp. initially after thorough clean-up and close-down of the plant. Faecal and effluent samples from the piggery, in close proximity to the plant, were tested for the presence of Salmonella spp., Listeria spp. and Campylobacter spp. Air samples and food contact surfaces were negative for the tested organisms. Ten (58.8%) of the 17 effluent samples and 4 (11.8%) of the 34 faecal samples were positive for Campylobacter coli. Of the 11 raw meat products tested, 10 (90.9%) were positive for E. coli and Listeria spp. either singly or in combination. Of the 32 processed RTE products tested, 11 (34.4%) were positive for E. coli, Salmonella spp., Listeria spp. and Campylobacter spp. in combination or singly. Eleven (61.1%) of 18 processed products contained unacceptable levels of aerobic bacteria using international standards. Four months later, following the implementation of recommended cleaning, sanitizing and hygienic practices at the plant, pre-and post-processed products were sampled and Listeria spp. were identified in 4 (80.0%) of the 5 raw products and in 1 of the 5 (20.0%) finished products. Two (40.0%) of the finished products contained unacceptable microbial levels. It was concluded that the close proximity of the piggery to the processing plant was not the probable source of Listeria contamination of the recalled meat products. The data suggested that improved sanitary practices on food contact surfaces and during handling of products, reduced the risk of Listeria spp. and other pathogens studied. The problem at the plant can therefore, be inferred to be due to lapses in good sanitary practices, inadequate heat treatments or the presence of pathogens particularly Listeria in biofilms on different surfaces continuously or occasionally contaminating finished products. r
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
2010
Background: Ready-to-eat (RTE) foods are considered a high risk food group, since they are often consumed without a cooking step. Luncheon meat, a RTE food widely consumed in Brazil, is traditionally produced as industrially vacuum-packaged loaves and afterwards is sliced and re-packaged at retail stores. Since this practice may pose an additional hazard of contamination, the purpose of this study was to evaluate total coliform counts (TCC), coagulase-positive staphylococci counts (CPS), and the occurrence of Escherichia coli and Listeria sp. in luncheon meat samples sliced and packaged at supermarkets.
Prevalence of Listeria spp. in Feces and Carcasses at a Lamb Packing Plant in Brazil
Journal of Food Protection, 2003
The objective of this work was to study the occurrence of Listeria species in feces and on dressed and cooled carcasses of lambs at a packing plant in Brazil. Listeria spp. were recovered on Oxford and Palcam agars. The 35 fecal samples yielded Listeria welshimeri (20%) and Listeria innocua (8.6%). The 69 carcass samples yielded L. innocua (34.8%), Listeria monocytogenes (4.3%), and Listeria ivanovii (1.5%). More Listeria spp. were recovered with two selective agars than with either agar alone.
Journal of Advanced Veterinary Research, 13(7), 1487-1490, 2023
Meat products are regarded as major sources of essential amino acids, minerals, and vitamins. However, during all stages of the processing of meat products, including the slaughter of the animal, dressing, evisceration, and subsequent transportation and distribution, may expose the product to a wide range of bacteria. The microbial community of the final product may be influenced by handling and raw materials used in the production of the meat products. The microbiological condition of meat products may be affected by a number of factors, including worker hands, clothing, knives, cutting boards, slaughterhouse and meat processing plant environments, including walls, floors, washing water, etc. Listeria monocytogenes (L. monocytogenes) is considered as one important foodborne pathogen that is responsible for many cases of food poisoning among consumers worldwide. This study aimed to investigate the current scenario of the prevalence of L. monocytogenes in retailed meat products in Egypt and worldwide. The cited literatures in the current review demonstrated that effective sanitary practices should be used throughout all phases of handling meat to produce meat products with a high level of storage quality and free from L. monocytogenes.
We tracked Listeria monocytogenes as a microbiological risk factor in pork processing plants. The five plants analyzed were located in main areas for meat processing in Colombia. Prevalence of L. monocytogenes was 11.46% (36/314), represented by serotypes 4b (6/36, 16.7%), 4d/4e (10/36, 27.8%), 4b/4d/4e (4/36; 11.1%), 3a (3/36, 8.3%), 3c (1/36, 2.8) and 1/2c/3c (9/36, 25%); 4/36 isolates (11.1%) were assumed as possible serotypes 4ab or 7. There was no tolerance to per-acetic acid and only 9/36 (25%) surface-isolates displayed tolerance (0.5-2% (v/v)) to alkyl dimethyl benzyl ammonium chloride. The risk factors analysis showed variations for each processing plant and found that surface and equipment had a higher degree of contamination, with the chopper and cutter at the highest risk. The general prevalence of L. monocytogenes in pork meat processing plants was 11.46%. All these results demonstrate deficiencies in the implementation and monitoring of cleaning and disinfection programs.
Food Control, 2011
The preference for ready-to-eat sliced foods may pose an increased risk for food-borne diseases, and a major concern is the presence of Listeria monocytogenes. L. monocytogenes was assessed in two types of products: cooked ham and salami. One hundred and thirty samples of each product were acquired in retail shops in the city of São Paulo and submitted to laboratory analysis. The rate of positives was significantly higher in salami samples than in ham samples (6.2% and 0.8%, respectively). L. monocytogenes counts in salami samples varied between <10 and 1900 colony-forming units per gram (CFU/g). The serotypes found in both products were as follows, according to incidence: 4b (37.5%), 1/2b (25%), 3b (25%), and 1/2c (12.5%). Based on the results of the present study, the authors suggest that the risk of listeriosis resulting from the consumption of salami is higher than that associated with the consumption of cooked ham.
International Journal of Food Microbiology, 2017
Listeria monocytogenes isolates collected from final products and food contact surfaces of 10 ready-to-eat meatbased food products (RTEMP) producing industries were analyzed to relate their virulence-associated characteristics and genetic profiles with the hygiene assessment of those industries. Together with sample collection, an audit was performed to evaluate the implemented food safety management system and to investigate the specific audit requisites more associated to the occurrence of those L. monocytogenes serogroups frequently related with human disease. L. monocytogenes was present in 18% of the samples. The isolates (n = 62) were serogrouped and detection of virulence-associated genes inlA, inlB, inlC and inlJ, and also plcA, hlyA, actA and iap was done by multiplex PCR. After this initial characterization, selected isolates (n = 31) were submitted to antibiotic resistance testing by the disk diffusion method for the currently most used human and veterinary antibiotics and resistance was low. These isolates were also subtyped by pulsed-field gel electrophoresis. Genotyping and serogrouping of L. monocytogenes isolates revealed a genetically diverse population. Our data indicate that contamination of final products does not seem to be uniquely related to the sampled food surfaces. The occurrence of those L. monocytogenes serogroups more commonly associated with human disease in industries with a high hygienic audit classification could be the result of a previous identification of the pathogen, with an enforcement of the hygiene program without recognizing the real source of contamination. This reinforces the importance of a conjoined diagnosis using audit data and microbiological testing. Food safety management systems of those industries need improvement, particularly in cleaning and sanitizing operations, analytical control, preventive maintenance, personal hygiene and root cause analysis.
Listeria monocytogenes, the chief cause of listeriosis, is one of the important emerging food-borne bacterial zoonotic pathogens of global significance. The present study was undertaken to determine the presence of L. monocytogenes in raw meat of market and abattoir. A cross-sectional study was conducted from October 2013 to April 2014 to isolate L. monocytogenes from swab samples on sheep meat from abattoir, butcher shops, equipments, and also to determine antibiotic resistance profiles of the isolates. A total of 873 swab samples comprising of 384 from the abattoir and 384 from butcher shops were obtained aseptically using systematic random sampling technique, and 105 swabs were collected from equipments. Questionnaire survey was conducted to assess the hygienic practices of meat production in raw meat of market and abattoir, and possible risk factors regarding the contamination of sheep meat. Listeria monocytogenes was isolated and identified using standard bacteriological techniques. Antimicrobial susceptibility test was also conducted on 36 isolates of L. monocytogenes. The overall prevalence of L. monocytogenes was 4.1%; and the prevalence of 2.1%, 5.5%, and 6.7% was recorded from abattoir, butcher shops, and equipments, respectively. The study also revealed multi-drug resistant isolates in 24/36 (66.7%) of two or more antimicrobials. In addition, the presence of L. monocytogenes attributed to unclean working environment and improper handling of meat, till it reaches to the consumer. Preventive measures to avoid the presence of pathogenic L. monocytogenes in raw meat and meat products should be undertaken, emphasizing the need for improved hygienic practices during meat production, and also during distribution, and consumption of the final products.