The authors investigated the presence and the level of contamination of Listeria spp. in different ready-to-eat foods. 44 of 320 samples analyzed were positive for Listeria spp. (13.75%). Foods more often contaminated were meat products (21%) and cheeses (13%). Although the most frequent species, on the whole, was L. innocua, L. monocytogenes, mainly serotype 1, was the predominant species in meat products. Levels of contamination were modest (≤ 100 MPN/g) in more than 80% of the positive samples. The authors stress the difficulties of a precise risk assessment of foodborne Listeriosis in the studied area.

Listeria spp. in ready-to-eat foods [Sulla presenza di Listeria spp. in alimenti pronti al consumo] / Villari, Paolo; Greco, G.; Torre, I.. - In: L'IGIENE MODERNA. - ISSN 0019-1655. - STAMPA. - 107(1997), pp. 403-410.

Listeria spp. in ready-to-eat foods [Sulla presenza di Listeria spp. in alimenti pronti al consumo]

VILLARI, Paolo;
1997

Abstract

The authors investigated the presence and the level of contamination of Listeria spp. in different ready-to-eat foods. 44 of 320 samples analyzed were positive for Listeria spp. (13.75%). Foods more often contaminated were meat products (21%) and cheeses (13%). Although the most frequent species, on the whole, was L. innocua, L. monocytogenes, mainly serotype 1, was the predominant species in meat products. Levels of contamination were modest (≤ 100 MPN/g) in more than 80% of the positive samples. The authors stress the difficulties of a precise risk assessment of foodborne Listeriosis in the studied area.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11573/464132
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