engleski

Listeria monocytogenes in poultry meat processing

Natural contamination with L. monocytogenes was analyzed in poultry meat and the environment and equipment of the shopping mall plant. For isolation were used ISO 11290-1, 2 methods. The percentage of examined samples contaminated with L. monocytogenes was 1% due to the cross-contamination through the equipment, while background microflora was isolated as well. Results indicated the justifiability of HACCP implementation and necessity of constant education of the workers on hygiene and food safety. Also the results demonstrate that the control of L. monocytogenes at retail sale is essential in order to minimize the potential hazard to human health.

L. monocytogenes; HACCP; hygiene; contamination; poultry meat

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