Listeria monocytogenes in ready-to-eat foods in Italy: Prevalence of contamination at retail and characterisation of strains from meat products and cheese
| Autor: | Gino Angelo Santarelli, Diana Neri, Stefano Bilei, Yolande Therese Rose Proroga, Massimo Sericola, Roberta D’Aurelio, Riccardo Muliari, Vincenza Prencipe, Margherita Perilli, Nicoletta Addante, Lia Bardasi, Vicdalia Aniela Acciari, Giorgio Iannitto, Marina Torresi, Anna Maria Fausta Marino, Paolo Calistri, Paola Cogoni, Giacomo Migliorati, Lucia Decastelli, Simona Iannetti, Francesca Cito, Francesco Pomilio, Salvatore Antoci, Luigi Iannetti |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
business.industry 030106 microbiology Ready to eat 04 agricultural and veterinary sciences Contamination medicine.disease_cause 040401 food science 03 medical and health sciences 0404 agricultural biotechnology Genetic similarity Listeria monocytogenes Pulsed-field gel electrophoresis Medicine media_common.cataloged_instance National level Food science Cooked meat European union business Food Science Biotechnology media_common |
| Zdroj: | Food Control. 68:55-61 |
| ISSN: | 0956-7135 |
| Popis: | In the framework of a European Union (EU) Coordinated Monitoring Programme, different types of ready-to eat (RTE) products, including soft and semi-soft cheese (n = 398) and cooked meat products (n = 403), were collected at retail in Italy and tested for detection and enumeration of Listeria monocytogenes. An Integrative Survey of 2696 samples, including soft and semi-soft cheese (n = 894) and cooked meat products (n = 1802) was carried out to have statistically representative results at the national level. Considering the results obtained both from the EU and the national Integrative Survey, prevalence of contamination of meat products was 1.66% (95% CL: 1.02–2.73%) at the arrival of the samples at the laboratory and 1.92% (95% CL: 1.31%–2.82%) at the end of shelf-life. Spalla cotta was the most frequently contaminated meat product. Prevalence of contamination in cheese was 2.13% (95% CL: 1.37%–3.3%) at the arrival at the laboratory and 1.01% (95% CL: 0.41%–2.55%) at the end of shelf-life. To get information about differences between cheese rinds and pastes, these two parts were separately analysed in the Integrative Survey samples. L. monocytogenes was detected in 4.02% (95% CL: 2.60%–6.19%) of cheese rinds (n = 473), whereas only the 0.34% (95% CL: 0.12%–0.98%) of cheese pastes (n = 894) were contaminated. This difference was statistically significant (χ2 = 10.026, P |
| Databáze: | OpenAIRE |
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