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Título: | Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing |
Autor: | Alía, Alberto; Andrade, María J.; Rodríguez, Alicia; Martín, Irene; Pérez-Baltar, Aida; Medina, Margarita; Córdoba, Juan José | Palabras clave: | Foodborne pathogen PFGE characterization Ready-to-eat foods Serotyping |
Fecha de publicación: | 1-jun-2020 | Editor: | Academic Press | Citación: | LWT - Food Science and Technology 128: e109498 (2020) | Resumen: | The Listeria monocytogenes diversity throughout deboning, compressing and slicing of Spanish dry-cured ham processing among and within 6 production plants after cleaning and disinfection in two different seasons (autumn/winter and spring/summer) was evaluated in this work. L. monocytogenes isolates (n = 66), collected from deboning area (72.7%) and compressing and slicing areas (27.3%), were serotyped as 1/2b (65.1%), 1/2a (27.3%), 1/2c (6.1%) and 4b (1.5%) by PCR-based methods. The typing of the 66 isolates of L. monocytogenes by PFGE using the ApaI and SgsI enzymes revealed a high diversity with 52 pulsotypes and showed cross-contamination within each plant. The frequency of isolation of L. monocytogenes was higher in spring/summer than in autumn/winter. Although L. monocytogenes was not detected in any of the analyzed dry-cured ham samples, the presence of some pulsotypes and cross-contamination in the different industries suppose a hazard of contamination by this pathogen during deboning and slicing of dry-cured ham. The use of molecular typing techniques, such as PCR-based methods and PFGE characterization, could be used to trace the sources, distribution and routes of L. monocytogenes contamination throughout deboning and slicing of dry-cured ham. | Descripción: | 8 Pág. | Versión del editor: | https://doi.org/10.1016/j.lwt.2020.109498 | URI: | http://hdl.handle.net/10261/340487 | DOI: | 10.1016/j.lwt.2020.109498 | ISSN: | 0023-6438 |
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