Prevalence of Listeria monocytogenes in foods in Malaysia
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R K Arumugaswamy1, G R Ali, S N Abd Hamid
1Department of Applied and Environmental Sciences, University of Western Sydney-Hawkesbury, Richmond, N.S.W., Australia.
International Journal of Food Microbiology
|September 1, 1994
Abstract:
A total of 234 samples of food, consisting of 158 of raw and 76 samples of ready-to-eat food were examined for the presence of Listeria monocytogenes. The frequencies of L. monocytogenes contamination in raw foods were: chicken portions (60%), liver (60%) and gizzard (62%), beef (50%), beansprout (85%), prawns (44%), kupang (dried oysters) (33%), bean cake (25%), satay (48%) and leafy vegetables (22%). Of the ready-to-eat foods: satay (26%), prawns, squids, clams and chicken dishes (22%), cucumber (80%) and peanut sauce (20%) were found to yield L. monocytogenes.