Acta veterinaria 2011 Volume 61, Issue 4, Pages: 429-442
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Environmental prevalence and persistence of Listeria monocytogenes in cold-smoked trout processing plants
Dimitrijević Mirjana, Anderson R.C., Karabasil N., Pavlićević Nataša, Jovanović S., Nedeljković-Trailović Jelena, Teodorović V., Marković Maja, Dojčinović S.
The presence of Listeria monocytogenes on the surfaces of equipment and
worker’s hands during different production stages, as well as on fish skin
and meat during processing and storage of cold-smoked trout, was
investigated. Listeria monocytogenes was recovered from 10 (6.06%) of a
total 165 cotton-swabbed samples collected from the surfaces of equipment
and worker’s hands at two separate processing facilities. Of 105 samples
collected from fish skin and meat during various production steps in both
processing plants, 14 (13.33%) were confirmed culture-positive for L.
monocytogenes, with recovery being most frequently in samples collected in
the area before vacuum packaging. Recovery rates at two different Serbian
processing plants did not differ (p<0.05), but suggested that different L.
monocytogenes serotypes appeared to be resident within each processing plant
and may have contributed to the final product contamination. From all smoked
trout samples collected during 7, 14, 21 and 28 days of storage at 4ºC only
two were culture-positive for L. monocytogenes serotype 1/2a and both of
these were collected on the 7th day of storage. Conversely, 4, 3 and 1
sample(s) were contaminated with L. monocytogenes serotypes 1/2a and 1/2b
after 7, 14 and 21 days storage at 10ºC. Listeria monocytogenes was not
recovered from smoked trout stored 28 days at 10ºC. Results emphasize the
importance of adhering to strict hygienic and quality control standards
throughout the processing environment.
Keywords: cold-smoked trout, Listeria monocytogenes, storage
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