Comparison of Listeria monocytogenes strain types in Irish smoked salmon and other foods

An investigation of Listeria monocytogenes in Irish retail smoked salmon products and other unrelated food products was undertaken. Serotyping and genotyping methods were applied. Twenty-six L. monocytogenes isolates cultured from ready-to-eat smoked salmon and an additional 20 L. monocytogenes isol...

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Veröffentlicht in:	International journal of hygiene and environmental health 2006-11, Vol.209 (6), p.527-534
Hauptverfasser:	Corcoran, Deborah, Clancy, David, O’Mahony, Micheál, Grant, Kathie, Hyland, Evelyn, Shanaghy, Noel, Whyte, Paul, McLauchlin, James, Moloney, Anne, Fanning, Séamus
Format:	Artikel
Sprache:	eng
Schlagworte:	AFLP Air. Soil. Water. Waste. Feeding Animals Biological and medical sciences Deoxyribonuclease EcoRI - metabolism Electrophoresis, Gel, Pulsed-Field Environment. Living conditions Fish Products - microbiology Food Contamination Food Handling - methods Food Microbiology Genotype Ireland Listeria monocytogenes Listeria monocytogenes - classification Listeria monocytogenes - genetics Listeria monocytogenes - isolation & purification Listeria monocytogenes - pathogenicity Medical sciences Miscellaneous PFGE Polymorphism, Restriction Fragment Length Public health. Hygiene Public health. Hygiene-occupational medicine Ribotyping Salmon - microbiology Salmonidae Serotyping Smoked salmon Toxicology Vacuum
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