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Rincón-Gamboa SM, Poutou-Piñales RA, Carrascal-Camacho AK. Distribution ofListeria spp., andListeria monocytogenesin micro- and small-scale meat product processing plants. Heliyon 2024; 10:e28662. [PMID: 38596116 PMCID: PMC11002064 DOI: 10.1016/j.heliyon.2024.e28662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/11/2024] Open
Abstract
Listeriosis is a disease caused by L. monocytogenes, a relevant microorganism as a causative agent of foodborne diseases - FBD. This study aimed to evaluate the distribution of Listeria spp., and L. monocytogenes in different production areas in two small plants (A and B) and two micro-food processing plants (C and D) producing meat derivatives, located in different cities of Colombia. The methodology implemented was i. The analysis of sampling points is based on a harmonised tool. ii. Four samplings in each production plant between 2019 and 2020. iii. Isolation and identification of microorganisms through conventional microbiology, a semi-automated system, molecular serotyping and clonal characterisation by ERIC-PCR. L. monocytogenes frequency in the production plants belonging to the study ranged between 5.9 and 28.6 %; for Listeria spp., plants A and D had isolated, plant A had the highest proportion, while for L. monocytogenes geno-serotypes found were: 1/2a, 1/2c, 4a-4c, 4b, 4d - 4e, with geno-serotype 4b as the most frequent. Furthermore, possible persistent isolates were detected in plant C as the feasible sources of contamination, based on failures in flow management, raw material contaminated with L. monocytogenes, lack of standardised cooking processes and transfer of the microorganism through equipment and surfaces. Finally, in three of the four production plants assayed, L. monocytogenes or Listeria spp. were present in the packaging area in some of the samples taken during the study, which calls for increased and frequent monitoring, as well as constant technical support for the control of L. monocytogenes in micro and small-scale production plants.
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Affiliation(s)
- Sandra M. Rincón-Gamboa
- Laboratorio de Microbiología de Alimentos. Grupo de Biotecnología Ambiental e Industrial (GBAI). Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, D.C. 110-23, Colombia
- Laboratorio Biotecnología Molecular. Grupo de Biotecnología Ambiental e Industrial (GBAI). Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, D.C. 110-23, Colombia
| | - Raúl A. Poutou-Piñales
- Laboratorio Biotecnología Molecular. Grupo de Biotecnología Ambiental e Industrial (GBAI). Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, D.C. 110-23, Colombia
| | - Ana K. Carrascal-Camacho
- Laboratorio de Microbiología de Alimentos. Grupo de Biotecnología Ambiental e Industrial (GBAI). Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, D.C. 110-23, Colombia
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Wu ST, Hammons SR, Wang J, Assisi C, DiPietro B, Oliver HF. Predictive risk models combined with employee- and management-implemented SSOPs identified and reduced Listeria monocytogenes prevalence in retail delis. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106942] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Impact of soap type—foaming vs. gel-based—on handwashing time. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Possas AMM, Posada-Izquierdo GD, Pérez-Rodríguez F, García-Gimeno RM. Modeling the Transfer ofSalmonellaEnteritidis during Slicing of Ready-to-Eat Turkey Products Treated with Thyme Essential Oil. J Food Sci 2016; 81:M2770-M2775. [DOI: 10.1111/1750-3841.13506] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 07/29/2016] [Accepted: 08/25/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Arícia M. M. Possas
- Dept. of Food Science and Technology, Intl. Campus of Excellence in the AgriFood Sector (CeiA3); Univ. of Córdoba; C-1 14014 Córdoba Spain
| | - Guiomar D. Posada-Izquierdo
- Dept. of Food Science and Technology, Intl. Campus of Excellence in the AgriFood Sector (CeiA3); Univ. of Córdoba; C-1 14014 Córdoba Spain
| | - Fernando Pérez-Rodríguez
- Dept. of Food Science and Technology, Intl. Campus of Excellence in the AgriFood Sector (CeiA3); Univ. of Córdoba; C-1 14014 Córdoba Spain
| | - Rosa M. García-Gimeno
- Dept. of Food Science and Technology, Intl. Campus of Excellence in the AgriFood Sector (CeiA3); Univ. of Córdoba; C-1 14014 Córdoba Spain
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Choi J, Norwood H, Seo S, Sirsat SA, Neal J. Evaluation of food safety related behaviors of retail and food service employees while handling fresh and fresh-cut leafy greens. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.044] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Gallagher D, Pouillot R, Hoelzer K, Tang J, Dennis SB, Kause JR. Listeria monocytogenes in Retail Delicatessens: An Interagency Risk Assessment-Risk Mitigations. J Food Prot 2016; 79:1076-88. [PMID: 27357026 DOI: 10.4315/0362-028x.jfp-15-336] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Cross-contamination, improper holding temperatures, and insufficient sanitary practices are known retail practices that may lead to product contamination and growth of Listeria monocytogenes. However, the relative importance of control options to mitigate the risk of invasive listeriosis from ready-to-eat (RTE) products sliced or prepared at retail is not well understood. This study illustrates the utility of a quantitative risk assessment model described in a first article of this series (Pouillot, R., D. Gallagher, J. Tang, K. Hoelzer, J. Kause, and S. B. Dennis, J. Food Prot. 78:134-145, 2015) to evaluate the public health impact associated with changes in retail deli practices and interventions. Twenty-two mitigation scenarios were modeled and evaluated under six different baseline conditions. These scenarios were related to sanitation, worker behavior, use of growth inhibitors, cross-contamination, storage temperature control, and reduction of the level of L. monocytogenes on incoming RTE food products. The mean risk per serving of RTE products obtained under these scenarios was then compared with the risk estimated in the baseline condition. Some risk mitigations had a consistent impact on the predicted listeriosis risk in all baseline conditions (e.g. presence or absence of growth inhibitor), whereas others were greatly dependent on the initial baseline conditions or practices in the deli (e.g. preslicing of products). Overall, the control of the bacterial growth and the control of contamination at its source were major factors of listeriosis risk in these settings. Although control of cross-contamination and continued sanitation were also important, the decrease in the predicted risk was not amenable to a simple solution. Findings from these predictive scenario analyses are intended to encourage improvements to retail food safety practices and mitigation strategies to control L. monocytogenes in RTE foods more effectively and to demonstrate the utility of quantitative risk assessment models to inform risk management decisions.
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Affiliation(s)
- Daniel Gallagher
- Department of Civil and Environmental Engineering, 409 Durham Hall, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA
| | - Régis Pouillot
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA.
| | - Karin Hoelzer
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA; Pew Charitable Trusts, 901 E Street N.W., Washington, DC 20004, USA
| | - Jia Tang
- Department of Civil and Environmental Engineering, 409 Durham Hall, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA
| | - Sherri B Dennis
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA
| | - Janell R Kause
- Office of Public Health Science, Food Safety and Inspection Service, U.S. Department of Agriculture, 1400 Independence Avenue S.W., Washington, D.C. 20250, USA
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İpek D, Demirel Zorba NN. Effects of process stages on Turkish delight/lokum microbiological quality. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12514] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dilvin İpek
- Ezine Vocational College; Çanakkale Onsekiz Mart University; 17020 Çanakkale Turkey
| | - Nükhet N. Demirel Zorba
- Faculty of Engineering; Department of Food Engineering; Çanakkale Onsekiz Mart University; 17020 Çanakkale Turkey
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Koo OK, Mertz AW, Akins EL, Sirsat SA, Neal JA, Morawicki R, Crandall PG, Ricke SC. Analysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologies. Lett Appl Microbiol 2012; 56:111-9. [PMID: 23121623 DOI: 10.1111/lam.12021] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2012] [Revised: 10/10/2012] [Accepted: 10/26/2012] [Indexed: 11/30/2022]
Abstract
Cross-contamination of pathogenic and spoilage bacteria from food-contact surfaces to food products is a serious public health issue. Bacteria may survive and attach to food-contact surfaces by residual food components and/or background bacteria which may subsequently transfer to other food products. Deli slicers, generally used for slicing ready-to-eat products, can serve as potential sources for considerable bacterial transfer. The objective of this study was to assess the extent and distribution of microbial diversity of deli slicers by identification of pathogenic and background bacteria. Slicer-swab samples were collected from restaurants in Arkansas and Texas in the United States. Ten surface areas for each slicer were swabbed using sterile sponges. Denaturing gradient gel electrophoresis (DGGE) was applied to investigate the fingerprint of samples, and each band was further identified by sequence analysis. Pseudomonads were identified as the dominant bacteria followed by Enterobacteriaceae family, and lactic acid bacteria such as Lactococcus lactis and Streptococcus thermophilus were also found. Bacterial distribution was similar for all surface areas, while the blade guard exhibited the greatest diversity. This study provides a profile of the microbial ecology of slicers using DGGE to develop more specific sanitation practices and to reduce cross-contamination during slicing.
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Affiliation(s)
- O K Koo
- Center for Food Safety, Food Science Department, University of Arkansas, Fayetteville, AR, USA
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