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Etude sur la Listeria monocytogenes dans les produits alimentaires prêts à consommer.

Survey of Listeria monocytogenes in ready-to-eat foods.

Auteurs : GOMBAS D. E., CHEN Y., CLAVERO R. S., et al.

Type d'article : Article

Résumé

The purpose of this study was to develop data on the risk of listeriosis to support a science-based strategy for addressing Listeria monocytogenes in foods in the US. Eight categories of ready-to-eat foods were collected over 14 to 23 months from retail markets at Maryland and northern California FoodNet sites. The product categories included luncheon meats, deli salads, fresh soft Hispanic-style cheeses, bagged salads, blue-veined and soft mould-ripened cheeses, smoked seafood, and seafood salads. The presence and levels of L. monocytogenes in the samples were determined by rapid DNA-based assays and culture methods. Of 31 705 samples tested, 577 were positive. The overall prevalence was 1.82% with prevalences ranging from 0.17 to 4.7%. L. monocytogenes levels in the positive samples varied from <0.3 MPN (most probable number) per g to 1.5 x 100 000 CFU/g, with 402 samples having levels of <0.3 MPN/g, 21 samples having levels of >100 CFU/g, and the rest of the samples having intermediate levels. No obvious seasonal trends were observed. Significant differences between the sampling sites were found. Significantly, higher prevalences were found for in-store-packaged samples than for the manufacturer-packaged samples of luncheon meats, deli salads, and seafood salads. The data collected give an insight into the occurrence of L. monocytogenes in foods, and should be useful in the assessment of the risk posed to consumers.

Détails

  • Titre original : Survey of Listeria monocytogenes in ready-to-eat foods.
  • Identifiant de la fiche : 2003-2828
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 66 - n. 4
  • Date d'édition : 04/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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