| Autor: |
Castrica M; Department of Health, Animal Science and Food Safety 'Carlo Cantoni', University of Milan, Via dell' Università 6, 26900 Lodi, Italy., Andoni E; Department of Public Health, Agricultural University of Tirana, Rr 'Pajsi Vodica' Koder-Kamez, 1023 Tirana, Albania., Intraina I; Department of Health, Animal Science and Food Safety 'Carlo Cantoni', University of Milan, Via dell' Università 6, 26900 Lodi, Italy., Curone G; Department of Veterinary Medicine, University of Milan, Via dell'Università 6, 26900 Lodi, Italy., Copelotti E; Department of Health, Animal Science and Food Safety 'Carlo Cantoni', University of Milan, Via dell' Università 6, 26900 Lodi, Italy., Massacci FR; Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche 'Togo Rosati', Via Gaetano Salvemini 1, 06126 Perugia, Italy., Terio V; Department of Veterinary Medicine, University of Bari, Provincial Road to Casamassima Km 3, 70010 Valenzano, Italy., Colombo S; Chemservice S.r.l.-Lab Analysis Group, Via F. lli Beltrami, 15, 20026 Novate Milanese, Italy., Balzaretti CM; Department of Health, Animal Science and Food Safety 'Carlo Cantoni', University of Milan, Via dell' Università 6, 26900 Lodi, Italy. |
| Abstrakt: |
This study aims to give an overview of the prevalence of Listeria monocytogenes and Salmonella spp. in 9727 samples (2996 for L. monocytogenes and 6731 for Salmonella spp.) from different categories of ready-to-eat (RTE) foods, collected over 2 years from 28 large retailers and 148 canteens in the regions of northern Italy. The RTE samples were classified into two groups according to the preparation methods: ( i ) multi-ingredient preparations consisting of fully cooked food ready for immediate consumption, or with minimal further handling before consumption (Group A), and ( ii ) multi-ingredient preparations consisting of cooked and uncooked food, or preparations consisting of only raw ingredients (Group B). L. monocytogenes and Salmonella spp. were investigated in both of these categories. The overall prevalence of L. monocytogenes and Salmonella spp. was 0.13% and 0.07%, respectively. More specifically, L. monocytogenes was found in 0.04% of 2442 analysed RTE food samples belonging to group A and in 0.54% of 554 samples belonging to group B. Furthermore, 0.03% of 5367 RTE food samples from group A and 0.21% of 1364 samples from group B tested positive for Salmonella spp. In conclusion, the results obtained in this study can provide a significant contribution to L. monocytogenes and Salmonella spp. risk analysis in RTE foods. |
