Isolation Of Listeria Species From Some Brazilian Meat And Dairy Products

A total of 140 samples obtained from retail stores in Campinas, S. Paulo, Brazil, were examined for Listeria species. From 60 meat product samples 95.0% showed Listeria, as well as 12.5% of the milk and milk products. Listeria species were not detected in 20 pasteurized milk samples. In meat and meat products (20 samples per product) L. monocytogenes was isolated from 71.7%, L. innocua from 80.0%, L. welshimeri from 3.3% and L. seeligeri and L. murrayi from 1.7%. In raw milk and cheese samples (20 samples per product) L. monocytogenes was detected in 5.0%, L. innocua in 20.0% and L. seeligeri and L. welshimeri in 2.5%. © 1991.22110112Azadian, Finnerty, Pearson, Cheese-borne Listeria meningitis in immunocompetent patient (1989) Lancet, 1 (8633), pp. 322-323Bannister, Listeria monocytogenes meningitis associated with eating soft cheese (1987) J. 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Anal. Chem., 71 (3), pp. 675-678Fenlon, Wilson, The incidence of Listeria monocytogenes in raw milk from farm bulk tanks in north-east Scotland (1989) J. Appl. Bacteriol., 66 (3), pp. 191-196Fleming, Cochi, MacDonald, Brondum, Hayes, Plikaytis, Holmes, Reingold, Pasteurized milk as a vehicle of infection in an outbreak of listeriosis (1985) N. Engl. J. Med., 312 (7), pp. 404-407Gilbert, Pini, Listeriosis and food-borne transmission (1988) Lancet, 1 (8583), pp. 472-473Gray, Killinger, Listeria monocytogenes and listeric infections (1966) Bacteriol. Rev., 30 (2), pp. 309-382Hofer, Isolamento e caracterizacão de Listeria monocytogenes em água de esgoto (1975) Mem. Inst. Oswaldo Cruz, 73 (1-2), pp. 31-38Hofer, Póvoa, Pesquisa de Listeria monocytogenes em solos (1984) Mem. Inst. Oswaldo Cruz, 79 (1), pp. 45-53Johnson, Doyle, Cassens, Listeria monocytogenes and other Listeria spp in meat and meat products — A Review (1990) J. Food Prot., 53, pp. 81-91Kaczmarski, Jones, Listeriosis and ready-cooked chicken (1989) Lancet, 1 (8637), p. 549Kerr, Dealler, Lancey, Materno-fetal listeriosis from cook-chill and refrigerated food (1988) Lancet, 2 (8620), p. 1133Karches, Teufel, Listeria monocytogenes. Its occurrence in minced meat and behaviour in fresh zwiebelmettwurst sausage (1988) Fleischwirtschaft, 68 (11), pp. 1388-1392Karches, Teufel, Listeria monocytogenes. Its occurrence in minced meat and behaviour in fresh zwiebelmettwurst sausage (1988) Fleischwirtschaft, 68 (11), p. 1420Leistner, Schmidt, Kaya, Listerien bei fleisch und fleischerzeugnissen (1989) Mitteilungsbl. Bundesanst. Fleischforsch., 28 (104), pp. 192-199. , KulmbachLennon, Lewis, Mantell, Becroft, Dove, Farmer, Tonkin, Mickleson, Epidemic perinatal listeriosis (1984) Pediatr. Infect. Dis., 3, pp. 30-34Lovett, Listeria isolation (1987) Food and Drug Administration, , 6th Edn., Bacteriological analytical manual, Washington, DC, 1984. Supl. 9Lovett, Francis, Hunt, Listeria monocytogenes in raw milk: detection, incidence and pathogenicity (1987) J. Food Prot., 50 (3), pp. 188-192McClain, Lee, Development of USDA-FSIS method for isolation of Listeria monocytogenes from raw meat and poultry (1988) J. Assoc. Off. Anal. Chem., 71 (3), pp. 660-664Pini, Gilbert, The occurrence in the United Kingdom of Listeria species in raw chicken and soft cheeses (1988) Int. J. Food Microbiol., 6 (4), pp. 317-326Schmidt, Seeliger, Glenn, Langer, Leistner, Listerienfunde in rohen fleischerzeugnissen (1988) Fleischwirtschaft, 68 (10), pp. 1313-1316Seeliger, Jones, Genus Listeria (1986) Bergey's Manual of Systematic Bacteriology, 2, pp. 1235-1245. , 9th Edn, P.H.A. Sneath, N.S. Mair, M.E. Sharpe, Williams and Wilkins, BaltimoreSkovgaard, Morgen, Detection of Listeria spp in faeces from animals, in feeds and in raw food of animal origin (1988) Int. J. 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Avaliação quantitativa de Listeria monocytogenes em surubim (Pseudoplatystoma sp) fresco e processado

L. monocytogenes is a foodborne psychrotrophic bacterial pathogen of special importance for minimally processed foods. In this work, it was enumerated in samples of surubim fish by MPN technique. The population of L. monocytogenes was estimated as < 0.012 MPN/cm² in fresh and < 0.03 MPN/g in minimally processed fish.L. monocytogenes é um patógeno psicrotrófico transmitido por alimentos, de importância especial para alimentos minimamente processados. Neste trabalho, a bactéria foi enumerada em amostras de peixe surubim utilizando-se a técnica do NMP. A população de L. monocytogenes foi estimada como < 0.012 NMP/cm² do peixe fresco e < 0.03 NMP/g do peixe minimamente processado

Epidemiologia de Listeria monocytogenes em uma linha de processamento de salmão gravlax

Listeria monocytogenes is a cause of concern to food industries, mainly for those producing ready-to-eat (RTE) products. This microorganism can survive processing steps such as curing and cold smoking and is capable of growing under refrigeration temperatures. Its presence in RTE fish products with extended shelf life may be a risk to the susceptible population. One example of such a product is gravlax salmon; a refrigerated fish product not exposed to listericidal processes and was the subject of this study. In order to evaluate the incidence and dissemination of L. monocytogenes 415 samples were collected at different steps of a gravlax salmon processing line in São Paulo state, Brazil. L. monocytogenes was confirmed in salmon samples (41%), food contact surfaces (32%), non-food contact surfaces (43%) and of food handlers' samples (34%), but could not be detected in any ingredient. 179 L. monocytogenes isolates randomly selected were serogrouped and typed by PFGE. Most of L. monocytogenes strains belonged to serogroup 1 (73%). 61 combined pulsotypes were found and a dendrogram identified six clusters: most of the strains (120) belonged to cluster A. It was suggested that strains arriving into the plant via raw material could establish themselves in the processing environment contaminating the final product. The wide dissemination of L. monocytogenes in this plant indicates that a great effort has to be taken to eliminate the microorganism from these premises, even though it was not observed multiplication of the microorganism in the final product stored at 4ºC up to 90 days.Listeria monocytogenes é um patógenode grande preocupação para as indústrias alimentícias, principalmente aquelas produtoras de alimentos prontos para consumo (RTE). Este microrganismo pode sobreviver às etapas de cura e defumação a frio, além de tolerar temperaturas de refrigeração. A presença de L. monocytogenes em pescados RTE com vida de prateleira longa representa um risco para a população susceptível, sendo o salmão gravlax deste tipo de produto. No presente estudo avaliou-se a incidência e disseminação de L. monocytogenes em 415 amostras de salmão gravlax obtidas de diferentes etapas de processamento de uma indústria localizada no Estado de São Paulo. A presença de L. monocytogenes foi confirmada em amostras de salmão (41%), superfícies de contato (32%) e não contato (43%) e manipuladores (34%), porém não se isolou o microrganismo em nenhum ingrediente. Do total de cepas isoladas, 179 destas foram escolhidas aleatoriamente e submetidas a sorologia e tipagem por PFGE. A maioria dos isolados pertenceu ao sorogrupo 1 (73%), sendo identificados 61 pulsotipos quando se combinou os resultados de sorologia e PFGE e 6 clusters foram distribuídos em um dendrograma. O cluster A agrupou a maioria das cepas (120). Pode-se sugerir que as cepas foram introduzidas na linha de processamento por meio da matéria prima e contaminando o produto final. Estes resultados indicam que a eliminação de L. monocytogenes deste estabelecimento requer um grande esforço, ainda que o microrganismo não se multiplicou no produto final estocado a 4ºC por 90 dias

Consumer purchase habits and views on food safety: A Brazilian study

This study aimed to evaluate the attitudes towards food safety among consumers in the city of São Paulo, the major consumer market in Brazil. Focus group sessions were conducted with 30 adults responsible for food choices and purchases. Results indicated a preference for supermarkets over street markets, for the variety of foods, convenience and confidence in the safety assurance. On the other hand, the ‘‘naturalness” of the products in the street markets was the main reason for purchases in those places. Participants showed concerns with respect to food additives, hormones and pesticides – technological rather than ‘‘natural” hazards. Minimally processed and ready-to-eat foods were considered convenient products meeting the need for time/labor-savings in the kitchen, although suspicion about wholesomeness and safety came up among consumers. Lack of awareness regarding potentially risky behaviors was observed, including handling and storage of foods in the domestic environment. In conclusion, this study suggests that Brazilian regulators should create more effective risk communication combining technical information with actual consumer perceptions of food risks

Listeria spp. no processamento de lingüiça frescal em frigoríficos de Pelotas, RS, Brasil Listeria spp. in the processing of fresh sausages in slaughterhou ses from Pelotas, RS, Brazil

Alimentos intensamente manipulados, como as lingüiças mistas do tipo frescal são freqüentemente responsáveis pela veiculação de enfermidades transmitidas por alimentos. Devido ao risco à saúde pública que a bactéria Listeria monocytogenes representa, este trabalho teve como objetivo estudar a presença de Listeria spp., em especial de L. monocytogenes, durante o processamento de lingüiças mistas do tipo frescal, em três frigoríficos com inspeção sanitária estadual, em Pelotas-RS. Para isso, analisou-se a matéria-prima utilizada no preparo da lingüiça, os equipamentos da linha de processamento e o produto final. Isolou-se Listeria spp. em 100% das 41 amostras analisadas, nos 3 estabelecimentos estudados. Dentre as diferentes espécies, L. innocua foi aquela isolada com maior freqüência, em 97,6% das amostras, seguida por L. monocytogenes em 29,3% e L. welshimeri em 24,4%. A presença destes microrganismos nas amostras analisadas, em especial no produto final, demonstra a necessidade de readequação nas práticas de limpeza e sanificação das plantas de processamento analisadas, bem como representa risco potencial de listeriose ao consumidor.<br>Food that is highly manipulated, such as fresh sausages, is frequently responsible for spreading food borne diseases. Due to the threat that the bacterium Listeria monocytogenes represents to public health, the aim of this work was to study the presence of Listeria spp., especially Listeria monocytogenes, during processing of fresh sausages, in three slaughterhouses with state food inspection, in the city of Pelotas, Brazil. The raw material used for the sausage elaboration, the equipment used in the processing and the end products were analyzed. The results showed Listeria spp. in 100% of the 41 samples analyzed. Among the different species, L. innocua was the most frequent, isolated from 97.6% of the samples, followed by the L. monocytogenes and L. welshimeri that were isolated from 29.3% and 24.4% of the samples, respectively. The presence of these microorganisms in the samples analyzed, especially in the end product, shows the need for adequateness of the cleaning and sanitation practices of the food processing plants analyzed. It also shows a potential risk of listeriosis to the consumer