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Related Experiment Videos

[Listeria in food].

C Breer1, K Schopfer

  • 1Institut für klinische Mikrobiologie und Immunologie, St. Gallen.

Schweizerische Medizinische Wochenschrift
|March 11, 1989
PubMed
Summary
This summary is machine-generated.

Listeria contamination is prevalent in milk, meat, and vegetables, with Listeria monocytogenes found in 3.0%, 14.1%, and 2.1% of samples, respectively. Meat products show higher contamination rates than dairy and produce, highlighting food safety concerns.

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Area of Science:

  • Food microbiology
  • Bacteriology
  • Public health

Context:

  • Listeriosis outbreaks are frequently linked to contaminated food products.
  • Assessing food contamination rates is crucial for public health and food safety.
  • Understanding Listeria spp. and Listeria monocytogenes prevalence in various food matrices is essential.

Purpose:

  • To determine the contamination rates of Listeria spp. and Listeria monocytogenes in milk, meat, and vegetable products.
  • To compare the prevalence and levels of Listeria contamination across different food categories.
  • To investigate differences in Listeria contamination sources and microbiology between raw meat and cheese products.

Summary:

  • Listeria spp. were detected in 6.1% of milk products and 38.9% of meat products, with Listeria monocytogenes found in 3.0% and 14.1% respectively.

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  • Salads and vegetables showed a 6.4% contamination rate for Listeria spp., and 2.1% for Listeria monocytogenes.
  • Most food samples (57.4%) had low Listeria counts (<10 CFU/g), with higher levels (>10(3) CFU/g) rarely found, except in one cheese sample.

    • Impact:

    • Findings highlight significant Listeria contamination in raw meat products, suggesting contamination occurs during slaughter and processing.
    • Differences in contamination patterns between meat and cheese indicate distinct food safety challenges.
    • Further research is needed to elucidate the epidemiological significance of these findings for human listeriosis transmission.