Risk factors for listeriosis due to sausage consumption in Mexico: consumer practices, bacterial survival, and quantitative microbial risk assessment.
Growth
L. monocytogenes
Ready-to-eat meat products
Storage
Journal
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
ISSN: 1678-4405
Titre abrégé: Braz J Microbiol
Pays: Brazil
ID NLM: 101095924
Informations de publication
Date de publication:
Sep 2023
Sep 2023
Historique:
received:
26
04
2023
accepted:
09
07
2023
pmc-release:
16
07
2024
medline:
11
9
2023
pubmed:
16
7
2023
entrez:
16
7
2023
Statut:
ppublish
Résumé
Listeriosis is a foodborne disease caused by Listeria monocytogenes (Lm), which represents a public health problem. Lm has been identified as an important contaminating bacterium of ready-to-eat meat products (RTEM) in Mexico. The objective was to explore the risk factors for acquiring listeriosis due to sausage consumption by defining the consumer profile, evaluating the survival of Lm in sausage (5, 10, and 25 °C for 32 days) and performing a quantitative microbiological risk assessment. The survey of 100 participants revealed that the factors compromising the safety of the RTEM by the consumer are the extension of the shelf life. Acquiring packaged RTEM was observed as a safe habit. All respondents stated that they were unaware of listeriosis, but 18% reported infections linked to RTEM, mainly sausage. The sausage supports the growth of Lm, whose population increases in congruence with temperature (25 °C > 10 °C >5 °C) and storage time (P ≤ 0.05). The increase in temperature decreases the adaptation time (Lag
Identifiants
pubmed: 37454392
doi: 10.1007/s42770-023-01066-3
pii: 10.1007/s42770-023-01066-3
pmc: PMC10484847
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2163-2171Informations de copyright
© 2023. The Author(s) under exclusive licence to Sociedade Brasileira de Microbiologia.
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