Detection and Quantification of Listeria monocytogenes in Ready-to-eat Vegetables, Frozen Vegetables and Sprouts Examined by Culture Methods and Real-time PCR

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F17%3AN0000022" target="_blank" >RIV/00027162:_____/17:N0000022 - isvavai.cz</a>

Result on the web

<a href="http://pubs.sciepub.com/jfnr/5/11/6/index.html" target="_blank" >http://pubs.sciepub.com/jfnr/5/11/6/index.html</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.12691/jfnr-5-11-6" target="_blank" >10.12691/jfnr-5-11-6</a>

Result language

angličtina

Original language name

Detection and Quantification of Listeria monocytogenes in Ready-to-eat Vegetables, Frozen Vegetables and Sprouts Examined by Culture Methods and Real-time PCR

Original language description

In this study, a total of 175 samples of ready-to-eat vegetables, frozen vegetables and sprouted seeds originating in 10 states of the European Union and from 32 manufacturers were collected during a period of one year and examined for the presence of Listeria monocytogenes using standard culture methods and qPCR. In addition to these methods, isolation of Listeria monocytogenes was also carried out following a unified sample preparation for combined downstream use in culture and qPCR analysis. Standard culture and culture preceded by unified sample preparation, showed that L. monocytogenes was present in 6.9% and 11.4% of analyzed samples, respectively, in low numbers. Application of qPCR revealed only 2.3% of samples to be positive for L. monocytogenes in small quantities (less than 10 cells/gram). A statistically significant higher occurrence of L. monocytogenes was seen in frozen vegetables compared to ready to eat vegetables (p<0.01; Fisher’s exact post-hoc tests with Bonferroni’s correction) or sprouts (p<0.05; Fisher’s exact post-hoc tests with Bonferroni’s correction). Therefore, temperature abuse in food containing pieces of frozen vegetables without any processing such as cooking, may pose health risks, especially for sensitive individuals such as pregnant women, children, the elderly, and immunocompromised individuals.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

10606 - Microbiology

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Volume of the periodical

5

Issue of the periodical within the volume

11

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

832-837

UT code for WoS article

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EID of the result in the Scopus database

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