Detection of listeria monocytogenes in dairy products and chicken meat

• Autor(a) principal: Drebes, Tainá
• Data de Publicação: 2021
• Outros Autores: Adami, Fernanda Scherer
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Baiana de Saúde Pública (Online)
• Texto Completo: https://rbsp.sesab.ba.gov.br/index.php/rbsp/article/view/2779
• topic: Listeria monocytogenes; Queijo; Frango; Contaminação dos alimentos e seus riscos para saúde pública; Listeria monocytogenes; Queso; Pollo; Listeria monocytogenes; Cheese; Chicken

Listeria monocytogenes is a foodborne pathogen that often causes infections and may even be fatal. It is an ubiquitous microorganism, transmitted to humans mainly through food such as ready-to-eat products. This study sought to verify the positivity indexes for L. monocytogenes in cheese and chicken meat products, analyzed in a food microbiology laboratory in Rio Grande do Sul, Brazil. The initial sample screening followed the AOAC protocol, Method No. 2004.02, 2004. Confirmation of positive results was performed according to Normative Instruction 62/2003 (MAPA) and ISO 11290-1: 1996, Amd.1: 2004. A total of 666 low moisture, 3897 medium moisture and 826 high moisture cheese samples were analyzed. Of the chicken meat products, 547 wiener, 172 mortadella and 24 sausage samples were analyzed. Results showed that low moisture cheeses were significantly associated with a positive result (p=0.002) for L. monocytogenes, while high moisture cheeses were associated with a negative result (p= 0.002). As for chicken meat products, the wiener was significantly associated with the negative result for L. monocytogenes (p?0.01) and the mortadella significantly associated with the positive result (p?0.01). Since most of these products are consumed directly, without the use of heat, it is suggested to reinforce both the control over Good Manufacturing Practices and the monitoring of the products.