Evaluation of the International Reference Methods NF EN ISO 11290-1 and 11290-2 and an In-House Method for the Isolation of Listeria monocytogenes from Retail Seafood Products in France
Retail seafood products were analyzed on their use-by date using the international reference methods NF EN ISO 11290-1 and 11290-2 (collectively method R) or an in-house method (method B) for the isolation of Listeria monocytogenes. The sensitivity of the methods was about 78%. Method R detected mor...
Gespeichert in:
| Veröffentlicht in: | Journal of food protection 2007-04, Vol.70 (4), p.891-900 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 900 |
|---|---|
| container_issue | 4 |
| container_start_page | 891 |
| container_title | Journal of food protection |
| container_volume | 70 |
| creator | Midelet-Bourdin, G Leleu, G Malle, P |
| description | Retail seafood products were analyzed on their use-by date using the international reference methods NF EN ISO 11290-1 and 11290-2 (collectively method R) or an in-house method (method B) for the isolation of Listeria monocytogenes. The sensitivity of the methods was about 78%. Method R detected more positive samples of smoked salmon and herb-flavored slices of smoked salmon than did method B, whereas the reverse was true for samples of carpaccio-like salmon, herb-flavored slices of raw salmon, and smoked trout. Most products produced a positive result after the first of two enrichments, and little difference was observed after changing the isolation medium (Listeria selective agar, L. monocytogenes blood agar, agar for Listeria according to Ottaviani and Agosti, Oxford agar, and Palcam agar). L. monocytogenes was isolated from 151 (27.8%) of the 543 samples, with concentrations mostly below 100 CFU/g. The pathogen prevalence and concentration in these seafood products varied greatly depending on the producer and the nature of the product. In certain cases, these differences could be explained by problems in cleaning and disinfection operations in the food-processing environment. The identities of L. monocytogenes isolates were confirmed by PCR, and isolates were characterized by random amplification of polymorphic DNA and pulsed-field gel electrophoresis (PFGE). PFGE patterns obtained with the enzymes ApaI and AscI produced 26 different pulsotypes. In general, different pulsotypes were present in the different categories of seafood products and were not specific to one producer. The genetic diversity observed in the products was not related to the prevalence found at the manufacturing site. It is therefore important for producers to determine the source(s) of contamination of their product so the risks linked to the presence of L. monocytogenes can be reduced. |
| doi_str_mv | 10.4315/0362-028X-70.4.891 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_19995608</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>19995608</sourcerecordid><originalsourceid>FETCH-LOGICAL-c430t-9fd43610974bab61c6262c39b529c83f51f362bdb3f4c7a7b85921b41124fb73</originalsourceid><addsrcrecordid>eNpFkc1u1DAUhS0EokPhBViAN7BL8V_seImqGTrS0CKmSOws27HboMQutoPUR-Pt8HRCu_LV1XfO9b0HgLcYnTGK20-IctIg0v1sRO2cdRI_AyssGWskkuI5WD0CJ-BVzr8QQkQS_hKcYMGEIG23An_Xf_Q46zLEAKOH5dbBbSguhYeWHuF3511ywTr41ZXb2Gd4uYHrS7jdX0GMiUQNhjr0S00eah2qSXMR5_xfBX1MR_Mcx8dpuyHXUYOGUwzR3pd444LL0Kc41blFDyPcO-1j1X9LsZ9tyXAIcJN0_c9r8MLrMbs3y3sKrjfr6_OLZnf1ZXv-eddYRlFppO8Z5bgehBltOLaccGKpNC2RtqO-xb5eyfSGemaFFqZrJcGG1X2YN4Kego9H27sUf88uFzUN2bpx1MHVBRWWUrYcdRUkR9CmmHNyXt2lYdLpXmGkDnmpQxzqEIcStaNqXlX0bnGfzeT6J8kSUAU-LIDOVo_-sPqQn7iOSyYZqtz7I-d1VPomVebHniBMERK8Y4TSfyt3pZ4</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>19995608</pqid></control><display><type>article</type><title>Evaluation of the International Reference Methods NF EN ISO 11290-1 and 11290-2 and an In-House Method for the Isolation of Listeria monocytogenes from Retail Seafood Products in France</title><source>MEDLINE</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Alma/SFX Local Collection</source><creator>Midelet-Bourdin, G ; Leleu, G ; Malle, P</creator><creatorcontrib>Midelet-Bourdin, G ; Leleu, G ; Malle, P</creatorcontrib><description>Retail seafood products were analyzed on their use-by date using the international reference methods NF EN ISO 11290-1 and 11290-2 (collectively method R) or an in-house method (method B) for the isolation of Listeria monocytogenes. The sensitivity of the methods was about 78%. Method R detected more positive samples of smoked salmon and herb-flavored slices of smoked salmon than did method B, whereas the reverse was true for samples of carpaccio-like salmon, herb-flavored slices of raw salmon, and smoked trout. Most products produced a positive result after the first of two enrichments, and little difference was observed after changing the isolation medium (Listeria selective agar, L. monocytogenes blood agar, agar for Listeria according to Ottaviani and Agosti, Oxford agar, and Palcam agar). L. monocytogenes was isolated from 151 (27.8%) of the 543 samples, with concentrations mostly below 100 CFU/g. The pathogen prevalence and concentration in these seafood products varied greatly depending on the producer and the nature of the product. In certain cases, these differences could be explained by problems in cleaning and disinfection operations in the food-processing environment. The identities of L. monocytogenes isolates were confirmed by PCR, and isolates were characterized by random amplification of polymorphic DNA and pulsed-field gel electrophoresis (PFGE). PFGE patterns obtained with the enzymes ApaI and AscI produced 26 different pulsotypes. In general, different pulsotypes were present in the different categories of seafood products and were not specific to one producer. The genetic diversity observed in the products was not related to the prevalence found at the manufacturing site. It is therefore important for producers to determine the source(s) of contamination of their product so the risks linked to the presence of L. monocytogenes can be reduced.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-70.4.891</identifier><identifier>PMID: 17477258</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>Animals ; bacterial contamination ; biodiversity ; Biological and medical sciences ; Colony Count, Microbial - methods ; Colony Count, Microbial - standards ; Consumer Product Safety ; Culture Media - chemistry ; Electrophoresis, Gel, Pulsed-Field ; Fish and seafood industries ; fish processing ; flavor enhancers ; Food Contamination - analysis ; Food Handling - methods ; Food industries ; Food Microbiology ; food pathogens ; France ; Fundamental and applied biological sciences. Psychology ; Genetic Variation ; herbs ; Humans ; Iso ; isolation ; Listeria monocytogenes ; Listeria monocytogenes - genetics ; Listeria monocytogenes - isolation & purification ; marinating ; microbial detection ; pulsed-field gel electrophoresis ; Random Amplified Polymorphic DNA Technique ; reference standards ; salmon ; Salmonidae ; sanitation standard operating procedures ; Seafood - microbiology ; seafoods ; Sensitivity and Specificity ; smoked fish ; Species Specificity</subject><ispartof>Journal of food protection, 2007-04, Vol.70 (4), p.891-900</ispartof><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c430t-9fd43610974bab61c6262c39b529c83f51f362bdb3f4c7a7b85921b41124fb73</citedby><cites>FETCH-LOGICAL-c430t-9fd43610974bab61c6262c39b529c83f51f362bdb3f4c7a7b85921b41124fb73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18694940$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17477258$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Midelet-Bourdin, G</creatorcontrib><creatorcontrib>Leleu, G</creatorcontrib><creatorcontrib>Malle, P</creatorcontrib><title>Evaluation of the International Reference Methods NF EN ISO 11290-1 and 11290-2 and an In-House Method for the Isolation of Listeria monocytogenes from Retail Seafood Products in France</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Retail seafood products were analyzed on their use-by date using the international reference methods NF EN ISO 11290-1 and 11290-2 (collectively method R) or an in-house method (method B) for the isolation of Listeria monocytogenes. The sensitivity of the methods was about 78%. Method R detected more positive samples of smoked salmon and herb-flavored slices of smoked salmon than did method B, whereas the reverse was true for samples of carpaccio-like salmon, herb-flavored slices of raw salmon, and smoked trout. Most products produced a positive result after the first of two enrichments, and little difference was observed after changing the isolation medium (Listeria selective agar, L. monocytogenes blood agar, agar for Listeria according to Ottaviani and Agosti, Oxford agar, and Palcam agar). L. monocytogenes was isolated from 151 (27.8%) of the 543 samples, with concentrations mostly below 100 CFU/g. The pathogen prevalence and concentration in these seafood products varied greatly depending on the producer and the nature of the product. In certain cases, these differences could be explained by problems in cleaning and disinfection operations in the food-processing environment. The identities of L. monocytogenes isolates were confirmed by PCR, and isolates were characterized by random amplification of polymorphic DNA and pulsed-field gel electrophoresis (PFGE). PFGE patterns obtained with the enzymes ApaI and AscI produced 26 different pulsotypes. In general, different pulsotypes were present in the different categories of seafood products and were not specific to one producer. The genetic diversity observed in the products was not related to the prevalence found at the manufacturing site. It is therefore important for producers to determine the source(s) of contamination of their product so the risks linked to the presence of L. monocytogenes can be reduced.</description><subject>Animals</subject><subject>bacterial contamination</subject><subject>biodiversity</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial - methods</subject><subject>Colony Count, Microbial - standards</subject><subject>Consumer Product Safety</subject><subject>Culture Media - chemistry</subject><subject>Electrophoresis, Gel, Pulsed-Field</subject><subject>Fish and seafood industries</subject><subject>fish processing</subject><subject>flavor enhancers</subject><subject>Food Contamination - analysis</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>France</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Genetic Variation</subject><subject>herbs</subject><subject>Humans</subject><subject>Iso</subject><subject>isolation</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - genetics</subject><subject>Listeria monocytogenes - isolation & purification</subject><subject>marinating</subject><subject>microbial detection</subject><subject>pulsed-field gel electrophoresis</subject><subject>Random Amplified Polymorphic DNA Technique</subject><subject>reference standards</subject><subject>salmon</subject><subject>Salmonidae</subject><subject>sanitation standard operating procedures</subject><subject>Seafood - microbiology</subject><subject>seafoods</subject><subject>Sensitivity and Specificity</subject><subject>smoked fish</subject><subject>Species Specificity</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkc1u1DAUhS0EokPhBViAN7BL8V_seImqGTrS0CKmSOws27HboMQutoPUR-Pt8HRCu_LV1XfO9b0HgLcYnTGK20-IctIg0v1sRO2cdRI_AyssGWskkuI5WD0CJ-BVzr8QQkQS_hKcYMGEIG23An_Xf_Q46zLEAKOH5dbBbSguhYeWHuF3511ywTr41ZXb2Gd4uYHrS7jdX0GMiUQNhjr0S00eah2qSXMR5_xfBX1MR_Mcx8dpuyHXUYOGUwzR3pd444LL0Kc41blFDyPcO-1j1X9LsZ9tyXAIcJN0_c9r8MLrMbs3y3sKrjfr6_OLZnf1ZXv-eddYRlFppO8Z5bgehBltOLaccGKpNC2RtqO-xb5eyfSGemaFFqZrJcGG1X2YN4Kego9H27sUf88uFzUN2bpx1MHVBRWWUrYcdRUkR9CmmHNyXt2lYdLpXmGkDnmpQxzqEIcStaNqXlX0bnGfzeT6J8kSUAU-LIDOVo_-sPqQn7iOSyYZqtz7I-d1VPomVebHniBMERK8Y4TSfyt3pZ4</recordid><startdate>20070401</startdate><enddate>20070401</enddate><creator>Midelet-Bourdin, G</creator><creator>Leleu, G</creator><creator>Malle, P</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H97</scope><scope>L.G</scope><scope>P64</scope></search><sort><creationdate>20070401</creationdate><title>Evaluation of the International Reference Methods NF EN ISO 11290-1 and 11290-2 and an In-House Method for the Isolation of Listeria monocytogenes from Retail Seafood Products in France</title><author>Midelet-Bourdin, G ; Leleu, G ; Malle, P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c430t-9fd43610974bab61c6262c39b529c83f51f362bdb3f4c7a7b85921b41124fb73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Animals</topic><topic>bacterial contamination</topic><topic>biodiversity</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial - methods</topic><topic>Colony Count, Microbial - standards</topic><topic>Consumer Product Safety</topic><topic>Culture Media - chemistry</topic><topic>Electrophoresis, Gel, Pulsed-Field</topic><topic>Fish and seafood industries</topic><topic>fish processing</topic><topic>flavor enhancers</topic><topic>Food Contamination - analysis</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>France</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Genetic Variation</topic><topic>herbs</topic><topic>Humans</topic><topic>Iso</topic><topic>isolation</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - genetics</topic><topic>Listeria monocytogenes - isolation & purification</topic><topic>marinating</topic><topic>microbial detection</topic><topic>pulsed-field gel electrophoresis</topic><topic>Random Amplified Polymorphic DNA Technique</topic><topic>reference standards</topic><topic>salmon</topic><topic>Salmonidae</topic><topic>sanitation standard operating procedures</topic><topic>Seafood - microbiology</topic><topic>seafoods</topic><topic>Sensitivity and Specificity</topic><topic>smoked fish</topic><topic>Species Specificity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Midelet-Bourdin, G</creatorcontrib><creatorcontrib>Leleu, G</creatorcontrib><creatorcontrib>Malle, P</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 3: Aquatic Pollution & Environmental Quality</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Midelet-Bourdin, G</au><au>Leleu, G</au><au>Malle, P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of the International Reference Methods NF EN ISO 11290-1 and 11290-2 and an In-House Method for the Isolation of Listeria monocytogenes from Retail Seafood Products in France</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2007-04-01</date><risdate>2007</risdate><volume>70</volume><issue>4</issue><spage>891</spage><epage>900</epage><pages>891-900</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Retail seafood products were analyzed on their use-by date using the international reference methods NF EN ISO 11290-1 and 11290-2 (collectively method R) or an in-house method (method B) for the isolation of Listeria monocytogenes. The sensitivity of the methods was about 78%. Method R detected more positive samples of smoked salmon and herb-flavored slices of smoked salmon than did method B, whereas the reverse was true for samples of carpaccio-like salmon, herb-flavored slices of raw salmon, and smoked trout. Most products produced a positive result after the first of two enrichments, and little difference was observed after changing the isolation medium (Listeria selective agar, L. monocytogenes blood agar, agar for Listeria according to Ottaviani and Agosti, Oxford agar, and Palcam agar). L. monocytogenes was isolated from 151 (27.8%) of the 543 samples, with concentrations mostly below 100 CFU/g. The pathogen prevalence and concentration in these seafood products varied greatly depending on the producer and the nature of the product. In certain cases, these differences could be explained by problems in cleaning and disinfection operations in the food-processing environment. The identities of L. monocytogenes isolates were confirmed by PCR, and isolates were characterized by random amplification of polymorphic DNA and pulsed-field gel electrophoresis (PFGE). PFGE patterns obtained with the enzymes ApaI and AscI produced 26 different pulsotypes. In general, different pulsotypes were present in the different categories of seafood products and were not specific to one producer. The genetic diversity observed in the products was not related to the prevalence found at the manufacturing site. It is therefore important for producers to determine the source(s) of contamination of their product so the risks linked to the presence of L. monocytogenes can be reduced.</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>17477258</pmid><doi>10.4315/0362-028X-70.4.891</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0362-028X |
| ispartof | Journal of food protection, 2007-04, Vol.70 (4), p.891-900 |
| issn | 0362-028X 1944-9097 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19995608 |
| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | Animals bacterial contamination biodiversity Biological and medical sciences Colony Count, Microbial - methods Colony Count, Microbial - standards Consumer Product Safety Culture Media - chemistry Electrophoresis, Gel, Pulsed-Field Fish and seafood industries fish processing flavor enhancers Food Contamination - analysis Food Handling - methods Food industries Food Microbiology food pathogens France Fundamental and applied biological sciences. Psychology Genetic Variation herbs Humans Iso isolation Listeria monocytogenes Listeria monocytogenes - genetics Listeria monocytogenes - isolation & purification marinating microbial detection pulsed-field gel electrophoresis Random Amplified Polymorphic DNA Technique reference standards salmon Salmonidae sanitation standard operating procedures Seafood - microbiology seafoods Sensitivity and Specificity smoked fish Species Specificity |
| title | Evaluation of the International Reference Methods NF EN ISO 11290-1 and 11290-2 and an In-House Method for the Isolation of Listeria monocytogenes from Retail Seafood Products in France |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-19T16%3A28%3A59IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Evaluation%20of%20the%20International%20Reference%20Methods%20NF%20EN%20ISO%2011290-1%20and%2011290-2%20and%20an%20In-House%20Method%20for%20the%20Isolation%20of%20Listeria%20monocytogenes%20from%20Retail%20Seafood%20Products%20in%20France&rft.jtitle=Journal%20of%20food%20protection&rft.au=Midelet-Bourdin,%20G&rft.date=2007-04-01&rft.volume=70&rft.issue=4&rft.spage=891&rft.epage=900&rft.pages=891-900&rft.issn=0362-028X&rft.eissn=1944-9097&rft.coden=JFPRDR&rft_id=info:doi/10.4315/0362-028X-70.4.891&rft_dat=%3Cproquest_cross%3E19995608%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=19995608&rft_id=info:pmid/17477258&rfr_iscdi=true |