Occurrence and characterization of Listeria monocytogenes from beef jerky processing line

Beef jerky is a ready-to-eat product that does not require refrigeration at the point of sale. Here, we evaluated the occurrence of Listeria monocytogenes in the production process of beef jerky, the presence of virulence genes and the genomic relatedness of the isolates, to assess the safety of the...

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Detalles Bibliográficos
Autores: Silva, Danilo Augusto Lopes da, Nero, Luís Augusto, Coradini, Marcia Goulart Lopes, Maia, Darla Silveira Volcan, Iglesias, Mariana Almeida, Haubert, Louise, Lopes, Graciela Volz
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:Brasil
Institución:Universidade Federal de Viçosa (UFV)
Repositorio:LOCUS Repositório Institucional da UFV
Idioma:inglés
OAI Identifier:oai:locus.ufv.br:123456789/23862
Acceso en línea:https://doi.org/10.1007/s13197-018-3505-3
http://www.locus.ufv.br/handle/123456789/23862
Access Level:acceso abierto
Palabra clave:Meat product
Ready-to-eat
Foodborne pathogen
Virulence genes
PFGE
Descripción
Sumario:Beef jerky is a ready-to-eat product that does not require refrigeration at the point of sale. Here, we evaluated the occurrence of Listeria monocytogenes in the production process of beef jerky, the presence of virulence genes and the genomic relatedness of the isolates, to assess the safety of the final product. The raw material, surfaces with and without contact with the product and the final product were evaluated along the beef jerky processing line. The samples were evaluated by VIDAS immunoassay system, and the L. monocytogenes isolates were confirmed and evaluated for the presence of several virulence genes by PCR. Listeria monocytogenes was identified in six of the 84 samples (7.14%), and no genetic relationship was observed among isolates. Samples of raw material (2/7), food contact surface (1/56), and work surfaces without contact with food (3/14) presented contamination by L. monocytogenes. The final product was not contaminated, demonstrating that barriers to multiplication of pathogens used during the production process were effective for its control.