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Taux de récupération de Listeria monocytogenes au cours d'un entreposage frigorifique de longue durée de saucisses de Francfort de fabrication industrielle.

Recovery rate of Listeria monocytogenes from commercially-prepared frankfurters during extended refrigerated storage.

Auteurs : WALLACE F. M., CALL J. E., PORTO A. C. S., et al.

Type d'article : Article

Résumé

To assess the prevalence of Listeria monocytogenes in vacuum-sealed packages of frankfurters, about 33 000 packages were obtained from 12 volunteer commercial manufacturers over a 2-year period. The 12 producers comprised 9 large and 3 small plants located in eight US Department of Agriculture Food Safety and Inspection Service (USDA/FSIS) districts in 10 states. Five days after manufacture, 500 packages were sampled by the USDA/ARS package rinse method. At regular intervals, during subsequent storage at 4 and 10 °C, an additional 200 packages were tested for the pathogen at each sampling point. L. monocytogenes was not recovered from any of the products of nine of the producers, whereas the pathogen was recovered at rates of 1.5%, 2,2% and 16% from the products of the remaining three plants. In total, 532 of 32 800 (1.6%) packages of frankfurters tested positive. The recovery rates did not change appreciably over time, and there was no appreciable difference in L. monocytogenes recovery rates with respect to frankfurter storage temperature (4 or 10 °C). Molecular subtyping revealed that profile A (serotype 1/2a) was displayed by about 90% of the 1105 isolates tested. In some cases it was also possible to recover more than one profile from a given plant. This study provides estimates of the prevalence, types, and viability of L. monocytogenes associated with commercially-prepared frankfurters during extended refrigerated storage.

Détails

  • Titre original : Recovery rate of Listeria monocytogenes from commercially-prepared frankfurters during extended refrigerated storage.
  • Identifiant de la fiche : 2003-2886
  • 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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