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Bacteria most commonly detected in meat, fish, sausages and milk

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Furthermore, 6.8% of ready-to-eat food products were tested with L. monocytogenes​.

L monocytogenes​ is a foodborne pathogen associated with high hospitalisation and food-borne illness outbreaks. It primarily enters the human food chain through contaminated meat and chicken products.

In this research partially funded by Taif University in Saudi Arabia and published in the Foods​ journal, academics wrote: “This study demonstrates the impact of L. monocytogenes as a major contaminant of various food products and the need for more attention about the awareness and hygienic measures in the food industry​.”

Sample collection

This study was carried out in the Monufiya governorate in Lower Egypt, where the majority of residents live in rural areas, with an urbanisation rate of only 20.6%.

People living there consume many ready-to-eat popular foods such as minced meat meal, fish dishes, milk products and ice cream. However, such raw uncooked or undercooked foods can be a potential source of L. monocytogenes​ in humans.

For this study, researchers collected 250 samples, 50 samples each of raw milk, ice cream, beef minced meat, fish fillet and sausage from local markets from January to August 2020.

The samples were analysed for the presence of listeria, the species of listeria, and its antimicrobial susceptibility.

Findings

The results showed that L. monocytogenes​ was the most common listeria detected (6.8%), followed by L. innoca​ (3.2%), L. grayi​ (2.4%), L. ivanovii​ (0.4%) and L. welshimeri​ (0.8%).

Among the different food samples, L. monocytogenes​ was most commonly detected in minced meat (14%) followed by fish fillet (8%), sausage (6%) and milk (6%)

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