Presence of Listeria monocytogenes in Prepared Foods: Analysis of Influencing Factors

Although food‐borne outbreaks of listeriosis are uncommon, they remain a major public health problem. We assessed the prevalence of Listeria monocytogenes in prepared foods and the influence of different factors (including type of food or presence of accompanying bacteria). Results showed that accom...

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Bibliographic Details
Published in:Journal of food processing and preservation 2017-04, Vol.41 (2), p.np-n/a
Main Authors: Benito, S., López, A., Lizana, X., Lope, S., Carbó, R., Valle, L.J., Marqués, A.M., Piqué, N.
Format: Article
Language:English
Subjects:
Bacteria
Biologia
Ciències de la terra i de la vida
Contamination
Cuina preparada amb antelació
Enginyeria agroalimentària
Enrichment
Enterobacteriaceae
Foods
Ingredients
Listeria
Listeria Monocytogenes
Listeriosis
Restoration
Àrees temàtiques de la UPC
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Summary:Although food‐borne outbreaks of listeriosis are uncommon, they remain a major public health problem. We assessed the prevalence of Listeria monocytogenes in prepared foods and the influence of different factors (including type of food or presence of accompanying bacteria). Results showed that accompanying bacteria cause interference in the sensitivity of the detection method, being half Fraser the enrichment medium of choice. In 2760 samples, the global prevalence of L. monocytogenes was 1.4%. In ready‐to‐eat foods, the highest prevalence (23.3%) was found in products containing fermented or cured ingredients and the prevalence was also higher in foods with high counts of aerobic bacteria and lactose‐positive Enterobacteriaceae, two indicators of process hygiene. We also found that foods stored in
ISSN:0145-8892
1745-4549
1745-4549
DOI:10.1111/jfpp.12842