Salmonella and Listeria spp. are frequently detected in poultry meats. Conventional isolation and identification methods to detect these microrganisms in food are laborious and time-consuming. In the present study the occurrence of Salmonellae and Listeriae on 362 samples of retail poultry in Caserta, South Italy was evaluated and standard microbiological and rapid methods were compared. Furthe...

The development of a liquid medium for the detection of Listeria spp. by capacitance monitoring of food samples previously enriched in UVM 1 broth is described. Rapid growth of Listeria monocytogenes was shown to occur in liquid media with selectivity based on antibiotics found in Oxford agar. The final capacitance medium contained higher concentrations of the Oxford selective agents than Oxfor...

conclusions l. innocua is not a pathogen, but the presence of the bacterium could be an indicator of probable contamination with l. monocytogenes. moreover, there is a potential risk to public health from the consumption of raw or undercooked burgers, which may increase the possibility of the acquisition of resistance to antibiotics. objectives the aim of this study was to evaluate the occurren...

Dobeic M., Kenda E., Mičunovič J., Zdovc I. (2011): Airborne Listeria spp. in the red meat processing industry. Czech J. Food Sci., 29: 441–447. The aim of this study was to determine the potential presence of the airborne Listeria spp. and its correlation with the aerobic mesophilic bacteria and Listeria carcass contamination in three red meat slaughtering and three processing plants. Airborne...

The demand for safe food has increased in the market in recent years. However, even with technological advances poultry meat is still susceptible to bacterial contamination. This study thus aimed to assess the microbiological quality of chilled broiler carcasses regarding the prevalence of Campylobacter spp., Listeria spp. and Salmonella spp. The study was conducted in poultry slaughterhouses o...

For two large beef processing plants, one located in the southern United States (plant A) and one located in the northern United States (plant B), prevalence of Escherichia coli O157:H7, Listeria spp., Listeria monocytogenes, and Salmonella was determined for hide, carcass, and facility environmental samples over the course of 5 months. The prevalence of E. coli O157:H7 (68.1 versus 55.9%) and ...

The aim of this study was to optimise the antimicrobial efficacy of plant essential oils (EOs) for control of Listeria spp. and spoilage bacteria using food model media based on lettuce, meat and milk. The EOs evaluated were lemon balm, marjoram, oregano and thyme and their minimum inhibitory concentrations (MIC) were determined against Enterobacter spp., Listeria spp., Lactobacillus spp., and ...

Six fluorescein-labeled peptide nucleic acid oligomers targeting Listeria-specific sequences on the 16S ribosomal subunit were evaluated for their abilities to hybridize to whole cells by fluorescence in situ hybridization (FISH). Four of these probes yielded weak or no fluorescent signals after hybridization and were not investigated further. The remaining two FISH-compatible probes, LisUn-3 a...

Listeriosis is a severe human disease caused by two potentially pathogenic listerial species: Listeria monocytogenes and Listeria ivanovii. In particular, the risk of contamination can be significantly high in refrigerated ready-to-eat foods, due to the limited use of traditional antimicrobial barriers. Moreover, Listeria spp. is widely disseminated in the manufacturing environment and can cont...

2 Irena Zdovc, PhD, assistant professor, University of Ljubljana, Veterinary Faculty, Institute for Microbiology and Parasitology, Gerbičeva 60, SI-1000 Ljubljana, Slovenia; Center of Excellence NAMASTE, Jamova 39, SI-1000 Ljubljana, Slovenia Summary Listeria monocytogenes and other Listeria species are microorganisms which can signi#cantly a$ect the health of consumers transferring by meat and...