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Research
(Published
online: 27-11-2014)
19.
Prevalence of
Listeria monocytogenes in ready-to-eat seafood marketed in
Thessaloniki (Northern Greece) -
N. Soultos, E. Iossifidou, Z. Tzikas, D.
Sergelidis, Th. Lazou, G. Drakopoulos and I. Konstantelis
Veterinary World, 7(11): 1004-1009
doi:
10.14202/vetworld.2014.1004-1009
N.
Soultos:
Department of Hygiene and Technology of Foods of Animal Origin,
Laboratory of Hygiene of Foods of Animal Origin, School of
Veterinary Medicine, Faculty of Health Sciences, Aristotle
University of Thessaloniki, Thessaloniki, Greece;
soultos@vet.auth.gr
E.
Iossifidou:
Department of Hygiene and Technology of Foods of Animal Origin,
Laboratory of Hygiene of Foods of Animal Origin, School of
Veterinary Medicine, Faculty of Health Sciences, Aristotle
University of Thessaloniki, Thessaloniki, Greece;
ehygfood@vet.auth.gr
Z.
Tzikas: Department
of Hygiene and Technology of Foods of Animal Origin, Laboratory of
Hygiene of Foods of Animal Origin, School of Veterinary Medicine,
Faculty of Health Sciences, Aristotle University of Thessaloniki,
Thessaloniki, Greece;
ztzikas@gmail.com
D.
Sergelidis:
Department of Hygiene and Technology of Foods of Animal Origin,
Laboratory of Hygiene of Foods of Animal Origin, School of
Veterinary Medicine, Faculty of Health Sciences, Aristotle
University of Thessaloniki, Thessaloniki, Greece;
dsergkel@vet.auth.gr
Th.
Lazou: Department
of Hygiene and Technology of Foods of Animal Origin, Laboratory of
Hygiene of Foods of Animal Origin, School of Veterinary Medicine,
Faculty of Health Sciences, Aristotle University of Thessaloniki,
Thessaloniki, Greece;
thomilazou@yahoo.gr
G.
Drakopoulos:
Department of Hygiene and Technology of Foods of Animal Origin,
Laboratory of Hygiene of Foods of Animal Origin, School of
Veterinary Medicine, Faculty of Health Sciences, Aristotle
University of Thessaloniki, Thessaloniki, Greece;
gdrakopoulo@yahoo.gr
I.
Konstantelis: Department of Hygiene and Technology of Foods of
Animal Origin, Laboratory of Hygiene of Foods of Animal Origin,
School of
Veterinary Medicine, Faculty of Health Sciences, Aristotle
University of Thessaloniki, Thessaloniki, Greece;
johnkon76@gmail.com
Received:
15-09-2014, Revised: 25-10-2014, Accepted: 27-10-2014, Published
online: 27-11-2014
Corresponding author: N. Soultos,
e-mail: soultos@vet.auth.gr
Abstract
Aim:
In the current study, a contribution to the knowledge on the
prevalence and level of contamination of Listeria monocytogenes
in ready-to-eat (RTE) seafood marketed in Thessaloniki
(Northern Greece) was provided; the serovar identity of the L.
monocytogenes isolates was also determined.
Materials and Methods: A total of 132 RTE seafood samples
consisting of 74 smoked fish products, 18 salted fish products, 16
dried fish products, 9 raw marinated fish products, 10 cooked
marinated cephalopods and 5 surimi crab stick products were
analyzed. L. monocytogenes were isolated and enumerated
based on ISO 11290-1/A1 and ISO 11290-2/A1 protocols,
respectively, and identified using a multiplex polymerase chain
reaction (PCR) system utilizing genus and species specific
primers. For the identification of serotypes a second multiplex
PCR assay was used which clusters L. monocytogenes strains
into four major serogroups.
Results: Of the samples examined, 11 (8.3%) proved positive
for Listeria spp. with 8 (6.1%) yielding L.
monocytogenes. Only in one sample of smoked mackerel the level
of L. monocytogenes exceeded the legal safety limit of 100
cfu/g set out in Commission Regulation (EC) No. 1441/2007.
Serotyping showed higher percentages of isolates belonging to PCR
serogroup 3:1/2b, 3b, 7 (46.7%) and serogroup 1:1/2a, 3a (40%)
followed by serogroup 4:4b, 4d, 4e (13.3%).
Conclusion: This study demonstrated that L. monocytogenes
can be isolated from processed RTE seafood products at retail
in Thessaloniki (Northern Greece) in low concentrations. However,
the presence of this human pathogen in RTE seafood should not be
overlooked, but it should be considered as having significance
public health implications, particularly among the persons who are
at greater risk. Therefore, RTE seafood should be produced under
appropriate hygienic and technological conditions since the
product does not undergo any treatment before consumption.
Keywords: level, Listeria monocytogenes, Northern
Greece, prevalence, ready-to-eat seafood, serotyping.
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