Prevalence Of Listeria Organisms In Meat And Some Meat Products

Document Type : Original Article

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Dept. Food Control, Faculty of Veterinary Medicine, Zagazig University

Abstract

A total of 250 samples representing 150 samples fresh meat, fresh and frozen sausage, frankfurter, luncheon and shawerma 25 of each and 100 samples frozen minced meat, meat kofta and rice kofta , Hamburger, and hawawshy 20 of each were randomly purchased from shops and supermarkets in Dakahlia Governorate, Egypt and examined bacteriologically for determination of the prevalence of listeria species.
The overall prevalence of Listeria spp. were 7 (28%) of fresh meat, 8 (40%) of frozen minced meat, 7 (35%) of meat kofta, 4 (20%) of rice kofta, 5 (20%) of fresh sausage, 2 (8%) of frozen sausage, 7 (25%) of hamburger, 4 (16%) of frankfurter, meanwhile we couldn't detected Lisreria spp. in luncheon, shawerma and hawawshy.
The prevalence of L. monocytogenes was 11 (4.4%) and confirmed in one (4%) of fresh meat, 2 (10%) of frozen minced meat, 1 (5%) of meat kofta, 1 (5%)  of rice kofta, 2 (8%) of fresh sausage, 1(4%) of frozen sausage, 2 (10%) of hamburger and 1 (4%) of frankfurter respectively with total incidence of 11 (4.4%), which displayed beta-heamolysis on sheep blood agar and positive CAMP test and they were further identified by PCR technique. Pathogenesity of isolated L. monocytogenes to white mice was studied and public health significance of this pathogen and sanitary measures were discussed. L. monocytogenes has been recognized as major food born pathogen especially foods which are not exposed to a sufficient heat treatment.

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