A survey on prevalence and sources of Listeria monocytogenes in ripened and steamed cheeses from the retail market in the Czech Republic

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F17%3AN0000132" target="_blank" >RIV/00027162:_____/17:N0000132 - isvavai.cz</a>

Result on the web

<a href="http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=0&article=2047" target="_blank" >http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=0&article=2047</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

A survey on prevalence and sources of Listeria monocytogenes in ripened and steamed cheeses from the retail market in the Czech Republic

Original language description

The aim of the study was to determine the prevalence and characteristics of Listeria monocytogenes in ripened and steamed cheeses from the retail market in the Czech Republic examined between 2007 and 2016. The examination to detect and enumerate L. monocytogenes in samples was carried out at the time of purchase and at the end of the shelf-life. The isolates recovered from the samples were characterized by serotyping, clonogrouping by polymerase chain reaction (PCR) and by macrorestriction analysis. L. monocytogenes was detected in 20 of 387 (5.2%) originally packaged cheeses from different producers. The counts of L. monocytogenes did not exceed the limit of 100 CFU . g(-1) in any of the samples. L. monocytogenes was detected most frequently in blue-veined cheeses from one producer (28.9%). Probably persistent L. monocytogenes strains were found in blue-veined cheeses and smear-ripened cheeses from two producers. With respect to the fact that L. monocytogenes is able to persist in food-processing facilities, it is necessary to carry out regular monitoring of Listeria occurrence in the food-processing environment. As L. monocytogenes can multiply at refrigeration temperatures, it is necessary to set the appropriate use-by date and provide information to consumers.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

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)

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

56

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

42-47

UT code for WoS article

000396688200005

EID of the result in the Scopus database

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