Tracing Listeria monocytogenes isolates from cold-smoked salmon and its processing environment in Iceland using pulsed-field gel electrophoresis

2.50
Hdl Handle:
http://hdl.handle.net/2336/2862
Title:
Tracing Listeria monocytogenes isolates from cold-smoked salmon and its processing environment in Iceland using pulsed-field gel electrophoresis
Authors:
Gudmundsdottir, Sigrun; Gudbjornsdottir, Birna; Lauzon, Helene L; Einarsson, Hjorleifur; Kristinsson, Karl G; Kristjansson, Mar
Citation:
Int. J. Food Microbiol. 2005, 101(1):41-51
Issue Date:
1-May-2005
Abstract:
Listeria spp. and Listeria monocytogenes contamination of cold-smoked salmon (n=125) and its processing environment (n=522) were evaluated during surveys conducted in 1997-1998 and 2001 as well as in samples of final products analysed in 2001. The overall frequencies of Listeria spp. and L. monocytogenes in samples from all sources were 15.1% and 11.3%, respectively, but the incidence of L. monocytogenes in cold-smoked salmon final products was only 4%. A total of 201 L. monocytogenes isolates were characterised by Pulsed-Field Gel Electrophoresis (PFGE) in order to trace L. monocytogenes contamination in the processing plants. The combination of AscI and ApaI macrorestriction patterns yielded 24 different pulsotypes in 6 plants. One pulsotype observed by AscI restriction digestion comprised 148 of the 167 typed isolates from two processing plants. Two other pulsotypes predominated in samples from raw material, processing environments and final products. The results indicate that raw material, floors, and drains are potential sources of the L. monocytogenes found on cold-smoked salmon products. This highlights the need to readdress the design and cleaning of processing plants and equipment, and staff behavior. Hindering the introduction into and spread of the organism through the processing environment is necessary to avoid jeopardizing safety of the final product.
Description:
To access publisher full text version of this article. Please click on the hyperlink in Additional Links field
Additional Links:
http://www.sciencedirect.com/science/article/B6T7K-4FDMYJ6-1/2/641c540e18e622e5cbbd11c63a4fbee9

Full metadata record

DC FieldValue Language
dc.contributor.authorGudmundsdottir, Sigrun-
dc.contributor.authorGudbjornsdottir, Birna-
dc.contributor.authorLauzon, Helene L-
dc.contributor.authorEinarsson, Hjorleifur-
dc.contributor.authorKristinsson, Karl G-
dc.contributor.authorKristjansson, Mar-
dc.date.accessioned2006-05-19T10:14:29Z-
dc.date.available2006-05-19T10:14:29Z-
dc.date.issued2005-05-01-
dc.identifier.citationInt. J. Food Microbiol. 2005, 101(1):41-51en
dc.identifier.issn0168-1605-
dc.identifier.pmid15878405-
dc.identifier.doi10.1016/j.ijfoodmicro.2004.08.023-
dc.identifier.urihttp://hdl.handle.net/2336/2862-
dc.descriptionTo access publisher full text version of this article. Please click on the hyperlink in Additional Links fielden
dc.description.abstractListeria spp. and Listeria monocytogenes contamination of cold-smoked salmon (n=125) and its processing environment (n=522) were evaluated during surveys conducted in 1997-1998 and 2001 as well as in samples of final products analysed in 2001. The overall frequencies of Listeria spp. and L. monocytogenes in samples from all sources were 15.1% and 11.3%, respectively, but the incidence of L. monocytogenes in cold-smoked salmon final products was only 4%. A total of 201 L. monocytogenes isolates were characterised by Pulsed-Field Gel Electrophoresis (PFGE) in order to trace L. monocytogenes contamination in the processing plants. The combination of AscI and ApaI macrorestriction patterns yielded 24 different pulsotypes in 6 plants. One pulsotype observed by AscI restriction digestion comprised 148 of the 167 typed isolates from two processing plants. Two other pulsotypes predominated in samples from raw material, processing environments and final products. The results indicate that raw material, floors, and drains are potential sources of the L. monocytogenes found on cold-smoked salmon products. This highlights the need to readdress the design and cleaning of processing plants and equipment, and staff behavior. Hindering the introduction into and spread of the organism through the processing environment is necessary to avoid jeopardizing safety of the final product.en
dc.language.isoenen
dc.publisherElsevier Science Publishersen
dc.relation.urlhttp://www.sciencedirect.com/science/article/B6T7K-4FDMYJ6-1/2/641c540e18e622e5cbbd11c63a4fbee9en
dc.subjectAnimalsen
dc.subjectDNA, Bacterialen
dc.subjectElectrophoresis, Gel, Pulsed-Fielden
dc.subjectEnvironmental Microbiologyen
dc.subjectFood Contaminationen
dc.subjectFood Handlingen
dc.subjectFood-Processing Industryen
dc.subjectIcelanden
dc.subjectIncidenceen
dc.subjectListeria monocytogenesen
dc.subjectSalmonen
dc.subjectSeafooden
dc.subjectSerotypingen
dc.titleTracing Listeria monocytogenes isolates from cold-smoked salmon and its processing environment in Iceland using pulsed-field gel electrophoresisen
dc.typeArticleen
dc.identifier.journalInternational journal of food microbiologyen
dc.format.digYES-

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