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|Title: ||Occurrence of Listeria spp. in Brazilian fresh sausage and control of Listeria monocytogenes using bacteriophage P100|
|Other Titles: ||Food Control|
|Authors: ||Rossi, Lívia P. R.|
Almeida, Rogeria Comastri de Castro
Lopes, Layse S.
Figueiredo, Ana C. L.
Ramos, Maria P. P.
Almeida, Paulo Fernando de
|Keywords: ||Listeria spp.;Bacteriophage P100;Control;Brazilian fresh sausage|
|Issue Date: ||2011|
|Abstract: ||Since the 1980s, an increase in outbreaks of human listeriosis linked to contaminated food has been a concern of health authorities. Intensively manipulated foods, such as Brazilian fresh sausage, are
frequently responsible for food-borne diseases. In this work the occurrence of Listeria monocytogenes and
the efficacy of bacteriophage P100 (LISTEX) to control the microorganism was evaluated in Brazilian
fresh sausage. Eighty samples were analyzed, 40 each of swine and chicken Brazilian fresh sausage.
Listeria spp. were isolated from 12 samples (15%), of which three (3.75%) were positive for L. mono-
cytogenes. L. monocytogenes strains isolated belonged to serotype 1/2a. L. monocytogenes 1/2a was
inoculated in Brazilian fresh sausage (2.1 x 104 cfu/g) with the bacteriophage added thereafter(3.0 x 107 pfu/g). Samples were analysed immediately (day zero) and then stored at 4 C for 10 days. The
bacteriophage P100 reduced L. monocytogenes counts by 2.5 log units at both 0 and 10 days compared to
controls without bacteriophage. In spite of this, the populations of L. moncytogenes increased over the 10
day storage. Our data demonstrate that in one of the samples the use of the bacteriophage dropped the
bacteria count below the level of direct detection. This study demonstrates a new alternative for path-
ogen control in the food industry, especially in the processes used to produce Brazilian fresh sausage.|
|Description: ||Acesso restrito: Texto completo. p. 954-958.|
|Appears in Collections:||Artigos Publicados em Periódicos (Nutrição)|
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