Isolamento de Listeria spp e estudo de sua ocorrencia em carne, leite e derivados

AUTOR(ES)
DATA DE PUBLICAÇÃO

1990

RESUMO

The purpose of this research was to evaluate some plating media and a methodology to recover Listeria spp from food, as well as to evaluate the problem of food contamination by this genus of bacteria. In the first step we evaluated the selectivity of 3 media: modified McBride Listeria agar (MLA), modified Vogel-Johnson agar (MVJ) and lithium chloride-phenylethanol-moxalactam (LPM). Pasteurized milk and raw minced meat artificially innoculated were used. All 3 media worked equally well for the milk samples but MVJ and LPM were the best for the meat samples. The best incubation time was 48 hours. The second step was the evaluation of 140 samples obtained from retail stores in Campinas, SP. Listeria spp was detected in 67 (48%) samples. From 60 meat products samples 95% showed Listeria spp as well as 12,5% of the milk and milk products. Listeria spp was not detected in all pasteurized milk samples. In meat and meat products (20 samples per product) Listeria monocytogenes could be islolated from 71,7%; Listeria innocua from 80,0%; L. welshimeri from 3,3% and L. seeligeri and L. murrayi from 1,7% . In raw milk and cheese samples (20 samples per product) Listeria monocytogenes was detected in 5,0%; L. innocua in 20,0% and L. seeligeri &L. welshimeri in 2,5%.

ASSUNTO(S)

listeria alimentos - contaminação

ACESSO AO ARTIGO

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