[Presence of Listeria monocytogenes and Listeria sp. in fresh and cured sausages. Use of different conditions of time and temperature for incubation]

C Rota; J Yangüela; D Blanco; J J Carramiñana; A Herrera

[Presence of Listeria monocytogenes and Listeria sp. in fresh and cured sausages. Use of different conditions of time and temperature for incubation]

Zentralbl Veterinarmed B. 1997 Dec;44(10):617-24.

[Article in Spanish]

Authors

C Rota¹, J Yangüela, D Blanco, J J Carramiñana, A Herrera

Affiliation

¹ Dpto. Producción Animal y Ciencia de los Alimentos, Bromatología y Microbiología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Spain.

PMID: 9467304

Abstract

Two different temperatures for enrichment of Listeria monocytogenes and related species have been studied (1) cold enrichment at 4 degrees C (2) enrichment at 30 degrees C (FDA method). Also, two selective media for isolation were tested: Acriflavine-Ceftazidime agar (A.C.) and Palcam agar. We have studied 72 samples of dry-cured sausage (called 'longaniza') at different stages of maturation: fresh, semi-cured and cured samples. The most efficient method was cold enrichment at 4 degrees C during 5 days followed by isolation in Palcam agar, but results were only significant for fresh sausages (P < 0.05).

Publication types

English Abstract
Research Support, Non-U.S. Gov't

MeSH terms

Animals
Culture Media
Food Microbiology*
Listeria / isolation & purification*
Listeria monocytogenes / isolation & purification*
Meat Products / microbiology*
Temperature
Time Factors

Substances

Culture Media