engleski

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

In this study, the presence of Listeria monocytogenes was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of pathogens 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. L. monocytogenes was recovered from the following sampling points: the defrosting room, cuttering, mixing, stuffing, and fermentation phases. Ten strains were isolated, molecularly confirmed as L. monocytogenes, by means of a Molecular Detection System and subjected to Pulsed-Field Gel Electrophoresis typing. Based on an 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, indicate the persistence of L. monocytogenes in the sausage production unit.

physicochemical parameters ; Molecular Detection Assay ; Pulsed-Field Gel Electrophoresis ; foodborne pathogens

Potpora istraživanju Sveučilišta u Zagrebu "Primjena molekularne detekcije patogena u kontroli sigurnosti hrane" (voditelj izv.prof.dr.sc. Nevijo Zdolec)