Listeria-Monocytogenes in Foods

Veterinarni Medicina 36, 1991, 745-750

As in recent years laboratory diagnostics of listeria has become part of food microbiology, the frequency of occurrence of the bacteria Listeria monocytogenes has been followed in various kinds of foods for a year. A total of 51 strains of L. monocytogenes [7.2 %] was isolated from 700 kinds of samples [raw milk, pasteurized milk, meat surface, poultry, cheeses, thermally not treated meat products, food-industry machinery]. As can be seen in Tab. I, the highest number of strains was isolated from meat surfaces [13.5 %], followed by meat-industry machinery [12.72 %], poultry [10 %] and cheeses [5 %]. The lower numbers of strains were found out in thermally not treated meat products [3.8 %] and in raw milk [3.3 %]. Pasteurized milk did not contain any strains. Our findings in raw milk [3.3 %] and in pasteurized milk [0] are in agreement with the data cited e. g. by authors from the USA [Lovett et al., 1987], who mention the value of 4.2 % in raw milk and the zero value in pasteurized milk. The percentage of strains monitored in cheeses [5 %] can be evaluated as low as the assortment of investigated cheeses was small [all strains were isolated from soft ripening cheeses]. German authors [Tham et al., 1988] speak about the 2.5 % percentage of L. monocytogenes strains

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