Ata uhi

Control of Persistent Listeria monocytogenes in the Meat Industry: From Detection to Prevention

I tiakina i:
I whakaputaina i:Foods vol. 14, no. 9 (2025), p. 1519
Kaituhi matua: Romero de Castilla López Belén
Ētahi atu kaituhi: Gómez Lozano Diego, Herrera, Marteache Antonio, Conchello Moreno Pilar, Rota García Carmen
I whakaputaina:
MDPI AG
Ngā marau:
Spain
United States > US
Beef
Pathogens
Contamination
Food contamination & poisoning
Listeria
Meat processing industry
Meat products
Food production
Raw materials
Prevention
Food processing
Pulsed-field gel electrophoresis
Foodborne pathogens
Food industry
Fatalities
Serotyping
Meat industry
Meat
Public health
Electrophoresis
Food safety
Hygiene
Food contamination
Zoonoses
Listeria monocytogenes
Urunga tuihono:Citation/Abstract
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Whakarāpopotonga:Listeria monocytogenes poses a significant food safety risk, particularly in ready-to-eat (RTE) products, due to its persistence in food processing environments. This study aimed to assess the significance of L. monocytogenes contamination routes, persistence, and monitoring and control in two Spanish food industries: a fresh pork-cutting industry (Industry A) and an RTE food production industry (Industry B). A total of 698 samples from raw materials, final products, food contact surfaces (FCSs), and non-food contact surfaces (NFCSs) were analyzed using impedanciometry, isolation and identification on chromogenic agars, and molecular typing using serotyping and pulsed-field gel electrophoresis. In Industry A, L. monocytogenes contamination increased from 16.7% in raw materials to 53.3% in final products, with four persistent strains detected mainly on FCSs, pointing to their role in pathogen dissemination. In Industry B, the presence of L. monocytogenes decreased from 21.2% in raw materials to undetectable levels in the final products. Only one persistent strain was identified, mainly on NFCSs. Serotype 1/2a predominated in both environments. These findings emphasize the importance of robust monitoring, including contamination characterization, for L. monocytogenes prevention and control. Strengthening control measures in fresh meat processing and enhancing facility and equipment designs could improve overall hygiene and reduce the persistence of L. monocytogenes.
ISSN:2304-8158
DOI:10.3390/foods14091519
Puna:Agriculture Science Database