Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the Consumers
The risk of exposure to Listeria monocytogenes (L. monocytogenes) when consuming Ready-to-Eat (RTE) seafood was assessed in the Veneto Region (Italy). Thirty-eight samples were analyzed, each sample consisted of three subunits belonging to the same batches. The first of the three units was examined...
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| Format: | Article |
| Language: | English |
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Wiley
2012-01-01
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| Series: | International Journal of Microbiology |
| Online Access: | http://dx.doi.org/10.1155/2012/497635 |
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| author | Patrizia Gambarin Cristian Magnabosco Marina Nadia Losio Enrico Pavoni Antonietta Gattuso Giuseppe Arcangeli Michela Favretti |
| author_facet | Patrizia Gambarin Cristian Magnabosco Marina Nadia Losio Enrico Pavoni Antonietta Gattuso Giuseppe Arcangeli Michela Favretti |
| author_sort | Patrizia Gambarin |
| collection | DOAJ |
| description | The risk of exposure to Listeria monocytogenes (L. monocytogenes) when consuming Ready-to-Eat (RTE) seafood was assessed in the Veneto Region (Italy). Thirty-eight samples were analyzed, each sample consisted of three subunits belonging to the same batches. The first of the three units was examined immediately, the second was stored at +4°C (for all of its shelf-life) and the third at +10°C (for the latter third of its shelf-life) before the analysis. Chemical-physical and microbiological parameters were tested simultaneously. Culture results showed the presence of viable L. monocytogenes in 9 (23,68%) of the 38 samples analysed, 3 (33,33%) of which with a concentration >100 cfu/g. PCR tests yielded 12 L. monocytogenes positive samples. Semipreserves with aw (water activity) and pH values that favour L. monocytogenes growth were the only ones to result positive to microbiological and PCR tests. Temperature proved to be an important factor as it limits the growth of L. monocytogenes, including products with potentially high competitive microbial charges. Four different serotypes were recovered and ribotyping has helped to highlight the genomic variability of L. monocytogenes strains in food. This supports the hypothesis that L. monocytogenes continues to evolve genetically to the detriment of phenotypic conservation. |
| format | Article |
| id | doaj-art-e3d32199ddd446b0b71243699abeb137 |
| institution | OA Journals |
| issn | 1687-918X 1687-9198 |
| language | English |
| publishDate | 2012-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Microbiology |
| spelling | doaj-art-e3d32199ddd446b0b71243699abeb1372025-08-20T02:21:24ZengWileyInternational Journal of Microbiology1687-918X1687-91982012-01-01201210.1155/2012/497635497635Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the ConsumersPatrizia Gambarin0Cristian Magnabosco1Marina Nadia Losio2Enrico Pavoni3Antonietta Gattuso4Giuseppe Arcangeli5Michela Favretti6Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Univeristà 10, 35020 Legnaro, ItalyIstituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Univeristà 10, 35020 Legnaro, ItalyIstituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Via Antonio Bianchi 7/9, 25124 Brescia, ItalyIstituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Via Antonio Bianchi 7/9, 25124 Brescia, ItalyDipartimento di Sanità Pubblica Veterinaria e Sicurezza Alimentare, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Roma, ItalyIstituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Univeristà 10, 35020 Legnaro, ItalyIstituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Univeristà 10, 35020 Legnaro, ItalyThe risk of exposure to Listeria monocytogenes (L. monocytogenes) when consuming Ready-to-Eat (RTE) seafood was assessed in the Veneto Region (Italy). Thirty-eight samples were analyzed, each sample consisted of three subunits belonging to the same batches. The first of the three units was examined immediately, the second was stored at +4°C (for all of its shelf-life) and the third at +10°C (for the latter third of its shelf-life) before the analysis. Chemical-physical and microbiological parameters were tested simultaneously. Culture results showed the presence of viable L. monocytogenes in 9 (23,68%) of the 38 samples analysed, 3 (33,33%) of which with a concentration >100 cfu/g. PCR tests yielded 12 L. monocytogenes positive samples. Semipreserves with aw (water activity) and pH values that favour L. monocytogenes growth were the only ones to result positive to microbiological and PCR tests. Temperature proved to be an important factor as it limits the growth of L. monocytogenes, including products with potentially high competitive microbial charges. Four different serotypes were recovered and ribotyping has helped to highlight the genomic variability of L. monocytogenes strains in food. This supports the hypothesis that L. monocytogenes continues to evolve genetically to the detriment of phenotypic conservation.http://dx.doi.org/10.1155/2012/497635 |
| spellingShingle | Patrizia Gambarin Cristian Magnabosco Marina Nadia Losio Enrico Pavoni Antonietta Gattuso Giuseppe Arcangeli Michela Favretti Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the Consumers International Journal of Microbiology |
| title | Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the Consumers |
| title_full | Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the Consumers |
| title_fullStr | Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the Consumers |
| title_full_unstemmed | Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the Consumers |
| title_short | Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the Consumers |
| title_sort | listeria monocytogenes in ready to eat seafood and potential hazards for the consumers |
| url | http://dx.doi.org/10.1155/2012/497635 |
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