Presence of Listeria monocytogenes in prepared foods. Analysis of influencing factors

Autor:	Benito, Silvia, López, Asunción, Lizana, Xavier, Lope, Sheila, Carbó, Rosa, del Valle, Luis J., Marqués Villavecchia, Ana M., Piqué i Clusella, Núria
Jazyk:	angličtina
Rok vydání:	2016
Předmět:	Alimentació Public health Food poisoning Cuina preparada amb antelació Fermented foods digestive oral and skin physiology Listeriosi Listeriosis Make-ahead cooking Aliments fermentats Salut pública Intoxicació alimentària Diet
Zdroj:	Dipòsit Digital de la UB Universidad de Barcelona
Popis:	Although food-borne outbreaks of listeriosis are uncommon, they remain a major public health problem. We assessed the prevalence of L. 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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c06a749ee5caa354f61fb112cd1c9adf http://hdl.handle.net/2445/167938 Zobrazit plný text záznamu