[Monitoring of a HACCP (Hazard Analysis Critical Control Point) plan for Listeria monocytogenes control]. / Monitoreo de un plan HACCP para el control de Listeria monocytogenes.

The monitoring of a HACCP (Hazard Analysis Critical Control Point) plan for the Listeria monocytogenes control in the cooked and frozen meat section of a thermo-processing meat plant was evaluated. Seventy "non-product-contact" surface samples and fourteen finished product samples were examined. Thirty eight positive sites for the presence of Listeria sp. were obtained. Twenty-two isolates were identified as L. monocytogenes, two as L. seeligeri and fourteen as L. innocua. Non isolates were obtained from finished product samples. The detection of L. monocytogenes in cooked and frozen meat section environment showed the need for the HACCP plan to eliminate or prevent product contamination in the post-thermal step.

Monitoreo de un plan HACCP para el control de Listeria monocytogenes. / [Monitoring of a HACCP (Hazard Analysis Critical Control Point) plan for Listeria monocytogenes control]

The monitoring of a HACCP (Hazard Analysis Critical Control Point) plan for the Listeria monocytogenes control in the cooked and frozen meat section of a thermo-processing meat plant was evaluated. Seventy [quot ]non-product-contact[quot ] surface samples and fourteen finished product samples were examined. Thirty eight positive sites for the presence of Listeria sp. were obtained. Twenty-two isolates were identified as L. monocytogenes, two as L. seeligeri and fourteen as L. innocua. Non isolates were obtained from finished product samples. The detection of L. monocytogenes in cooked and frozen meat section environment showed the need for the HACCP plan to eliminate or prevent product contamination in the post-thermal step.

Monitoreo de un plan HACCP para el control de Listeria monocytogenes / [Monitoring of a HACCP (Hazard Analysis Critical Control Point) plan for Listeria monocytogenes control]

The monitoring of a HACCP (Hazard Analysis Critical Control Point) plan for the Listeria monocytogenes control in the cooked and frozen meat section of a thermo-processing meat plant was evaluated. Seventy [quot ]non-product-contact[quot ] surface samples and fourteen finished product samples were examined. Thirty eight positive sites for the presence of Listeria sp. were obtained. Twenty-two isolates were identified as L. monocytogenes, two as L. seeligeri and fourteen as L. innocua. Non isolates were obtained from finished product samples. The detection of L. monocytogenes in cooked and frozen meat section environment showed the need for the HACCP plan to eliminate or prevent product contamination in the post-thermal step.

Listeria monocytogenes y Listeria sp en productos termoprocesados / Listeria monocytogenes and other Listeria spp in thermoprocessed products

Se investigó la presencia de Listeria monocytogenes y Listeria sp en embutidos termoprocesados, envasados al vacío, conservados refrigerados y que se consumen sin cocción o con un mínimo calentamiento. Se examinaron treinta muestras de embutidos que incluían: salchicha tipo viena, salchichón con jamón, salchichón primavera, leberwurst y mortadela, proveniente de distintos comercios de venta al público. Se utilizó el método recomendado por USDA-FSIS para productos cárneos. Simultáneamente se realizó el aislamiento selectivo en agar McBride. Se obtuvieron siete aislamientos de Listeria sp, de las cuales cinco fueron confirmadas microscópica, cultural y bioquímicamente como Listeria monocytogenes, por lo cual se lo puede considerar como potencialmente peligroso para un amplio grupo susceptible de la población. La presencia del microorganismo en estos productos sugiere una contaminación ambiental post-proceso o un proceso térmico insuficiente (AU)

Listeria monocytogenes y Listeria sp en productos termoprocesados / Listeria monocytogenes and other Listeria spp in thermoprocessed products

Se investigó la presencia de Listeria monocytogenes y Listeria sp en embutidos termoprocesados, envasados al vacío, conservados refrigerados y que se consumen sin cocción o con un mínimo calentamiento. Se examinaron treinta muestras de embutidos que incluían: salchicha tipo viena, salchichón con jamón, salchichón primavera, leberwurst y mortadela, proveniente de distintos comercios de venta al público. Se utilizó el método recomendado por USDA-FSIS para productos cárneos. Simultáneamente se realizó el aislamiento selectivo en agar McBride. Se obtuvieron siete aislamientos de Listeria sp, de las cuales cinco fueron confirmadas microscópica, cultural y bioquímicamente como Listeria monocytogenes, por lo cual se lo puede considerar como potencialmente peligroso para un amplio grupo susceptible de la población. La presencia del microorganismo en estos productos sugiere una contaminación ambiental post-proceso o un proceso térmico insuficiente

[Listeria monocytogenes and Listeria sp in heat-processed products]. / Listeria monocytogenes y Listeria sp en productos termoprocesados.

Presence of Listeria monocytogenes in thermoprocessed food which is vacuum packaged, refrigerated stored and eaten uncooked or minimally heated was investigated. Thirty samples including sausage, large sausage with ham, spring large sausage, liverwurst and bologna were examined. Listeria monocytogenes was isolated and identified according to USDA-FSIS method for meat products, simultaneously with McBride agar. Seven out of 30 samples were found to contain listeriae. Five isolates were identified as Listeria monocytogenes through Gram coloration, culture appearance, biochemical test and serotyping. This product results potentially risky for the susceptible population. The presence of this microorganism in this kind of product suggests environmental post-process contamination or insufficient thermal process.