Tracing of Listeria monocytogenes Contamination Routes in Fermented Sausage Production Chain by Pulsed-Field Gel Electrophoresis Typing

In this study, the presence of was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of the pathogen from the final product (ISO 11290-1), retrospective sampling was performed during the production of a new batch of sausages, including raw...

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Bibliographic Details
Published in:Foods 2018-12, Vol.7 (12), p.198
Main Authors: Pažin, Valerij, Jankuloski, Dean, Kozačinski, Lidija, Dobranić, Vesna, Njari, Bela, Cvrtila, Željka, Lorenzo, José Manuel, Zdolec, Nevijo
Format: Article
Language:English
Subjects:
Additives
Adenosine triphosphate
Beef
Casings
Contamination
Defrosting
Electrophoresis
Fermentation
Food contamination & poisoning
Food science
foodborne pathogens
Gel electrophoresis
Laboratories
Listeria
Listeria monocytogenes
molecular detection assay
Pathogens
physicochemical parameters
Pulsed-field gel electrophoresis
Raw materials
Sampling
Sanitation
Sausages
Thawing
Typing
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Summary:In this study, the presence of was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of the pathogen from the final product (ISO 11290-1), retrospective sampling was performed during the production of a new batch of sausages, including raw materials, casings, additives, sausage mixtures, sausages during fermentation, and environmental samples. was recovered from the following sampling points: the defrosting room and the cuttering, mixing, stuffing, and fermentation phases. Ten strains were isolated, molecularly confirmed as by means of a molecular detection system, and subjected to pulsed-field gel electrophoresis (PFGE) typing. On the basis of an unweighted pair group method with arithmetic mean (UPGMA) dendrogram from Ascl pulsotypes, the strains were indistinguishable (no band difference). The same pulsotypes of strains present in both batches of sausages, as well as in environmental samples, indicated the persistence of in the sausage production unit.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods7120198