Search results for "MONOCYTOGENE"
showing 10 items of 149 documents
Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lac…
2014
International audience; The objective of this study was to develop a probabilistic model in order to determine the contamination level of Salmonella and Listeria monocytogenes in ready-to-cook poultry meat, after a high pressure (HP) treatment. The model included four steps: i) Reception of raw meat materials, mincing and mixing meat, ii) Partitioning and packaging into 200-g modified atmosphere packs, iii) High pressure treatment of the meat, and iv) Storage in chilled conditions until the end of the shelf-life. The model excluded the cooking step and consumption at consumer's home as cooking practices and heating times are highly variable. The initial contamination level of Salmonella and…
Quantification of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 in non-spiked food products and evaluation of real-time PCR as…
2011
Abstract Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. are foodborne pathogens frequently associated with foods such as poultry, ready-to-eat products, fruits and vegetables. PCR-based procedures are rapid, sensitive and accurate; in particular, real-time PCR (qPCR), which besides being an automated high-throughput technique, allows quantification of foodborne pathogens. In the present work, qPCR-based methods were applied for the quantitative detection of E. coli O157:H7, Salmonella spp. and L. monocytogenes in a total of 306 non-spiked food samples in a study carried out in two laboratories simultaneously. qPCR allowed the detection of the three pathogens in around …
Microbial contamination of milk and dairy products from restaurants in Spain
2009
This study was carried out to evaluate the microbiological quality of milk and some dairy products, including 95 lots of warm milk, 95 lots of milk conserved at room temperature, and 75 lots of dairy products collected from restaurants in Spain. According to the European microbiological criteria (92/46/EEC, 93/43/EEC, and Commission Regulation No. 2073/2005), 31% and 35% of the total examined lots exceed the adopted limits of mesophilic aerobic counts and Enterobacteriaceae, respectively. This may be due to incorrect handling of milk and dairy products and inadequate cleaning and sanitization of milk container. Further, 2% of all the lots examined were positive for the presence of Escherich…
Effect of introduction of HACCP on the microbiological quality of some restaurant meals
2002
The microbial quality of Spanish potato omelette and pork loin before and after implementation of the HACCP system in University restaurants was used as indicator of food safety in this work. The prevalence of aerobic plate counts and incidences of Staphylococcus aureus, Escherichia coli, E. coli O157:H7, Listeria monocytogenes, Salmonella spp. and Clostridium perfringens were analysed. Results of implementation of the HACCP system show a lower incidence of studied microorganisms. On the other hand, a documented training in personal hygiene, good manufacturing practices (GMPs), cleaning and sanitation procedures and personal safety in addition to the rearrangement in the infrastructure of t…
Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily
2012
Abstract The antagonistic activity of the essential oils (EOs) extracted by hydrodistillation from the fruit peel of several citrus genotypes (pummelo, grapefruit, orange, kumquat, mandarin and lemon) was evaluated against foodborne pathogen bacteria (43 strains of Listeria monocytogenes , 35 strains of Staphylococcus aureus and 14 strains of Salmonella enterica ). Five commercial EOs were used for comparison. Most of the EOs were more effective against the Gram-positive bacteria rather than Salmonella . EOs of lemon genotypes 14 and 15 showed the best results in terms of number of strains inhibited and width of the inhibition zone. The most susceptible strain of each species ( L. monocytog…
Effects of chitosan films on the growth of Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. in laboratory media and in fish soup.
2009
The objective of this study was to assess the antimicrobial effectiveness of chitosonium acetate films on the growth of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus. The samples were tested in both laboratory conditions using Tryptone Soy Broth (TSB) and in a real food system using fish soup. The study was carried out at different temperatures (4, 12, and 37 degrees C) in order to discern the influence of such variables. Moreover, a sensory evaluation of the final product was performed as a parameter of consumer acceptance. The results showed a significant reduction of the bacterial growth, which greatly depended on the bacteria type, the temperature of incubation and t…
Long-term survival of pathogenic and sanitation indicator bacteria in experimental biowaste composts
2005
ABSTRACT For economic, agricultural, and environmental reasons, composting is frequently used for organic waste recycling. One approach to limiting the potential risk from bacterial food-borne illnesses is to ensure that soil amendments and organic fertilizers are disinfected. However, more knowledge concerning the microbiological safety of composted substrates other than sludge and manure is necessary. Experimental in-vessel biowaste composts were used to study the survival of seeded Listeria monocytogenes , Salmonella enterica subsp. enterica serotype Enteritidis, and Escherichia coli . Four organic waste mixtures, containing various proportions of paper and cardboard, fruits and vegetabl…
Microbial characterisation of fermented meat productions from the Sicilian breed "Suino Nero dei Nebrodi"
2012
Two traditional sausage products (“salsiccia” and “salame”) processed from the raw meat of the Black Sicilian swine “Suino Nero dei Nebrodi” were microbiologically investigated during the manufacturing and ripening stages. Both products were dominated by lactic acid bacteria (LAB), especially rod-shaped types. The concentration of enterococci was consistent in salame. Coagulase-negative cocci increased slower than LAB. Yeasts showed an increasing trend during the ripening of both products. Enterobacteriaceae were counted at a constant level of about 105 CFU/g in both products, while pseudomonads diminished during ripening. Coagulase-positive staphylococci, Listeria monocytogenes and Salmone…
Quantitative detection of viable foodborne E. coli O157:H7, Listeria monocytogenes and Salmonella in fresh-cut vegetables combining propidium monoazi…
2012
Abstract The increase of foodborne outbreaks associated with fresh vegetables has highlighted the importance of developing rapid and specific methods for the detection and quantification of foodborne pathogens. In this sense, real-time PCR (qPCR) fulfills these requirements although it may detect dead cells. Recently, a potential strategy to specifically detect viable cells has been proposed relying on the use of DNA binding molecules as sample pretreatment previous to the qPCR. In this study propidium monoazide (PMA) and reagent D, combined with qPCR, were evaluated for the detection and quantification of viable Escherichia coli O157:H7, Salmonella and Listeria monocytogenes. Initially, th…
Assessment of microbial quality of commercial and home-made tiger-nut beverages
2012
Aims: We aimed to assess the microbiological quality of Spanish commercial tiger-nut beverages as well as home-made samples collected from supermarkets, street vendors, juice bars and ice-cream parlours located in Valencia. Methods and Results: Microbiological analysis of 44 tiger-nut beverages samples were carried out according to International Standard Organization (ISO) norms and published works which included the total viable count, Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus cereus, yeasts, moulds, Yersinia enterocolitca, Clostridium perfringens, Vibrio spp. and Listeria monocytogenes. The obtained results indicated that all the commercial sample…