Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market

摘要: A survey was undertaken to determine the incidence and numbers of L. monocytogenes in a variety meat products (cooked products, raw cured (dried or not), mayonnaise based salads prepared meals). As expected, were significantly higher contaminated with than cooked 13.71% (113/824) 4.90% (167/3405), respectively. Also larger proportion product samples contained high initial level pathogen (>10 cfu/g). Higher rates obtained for whole (e.g., ham, bacon) after slicing before slicing, 6.65 1.56%, respectively, indicating cross-contamination. Due multiple handling processing steps, rate minced 6.14 3.96%, No significant differences ham) dry fermented sausage), 14.92 11.69%, Lower using beef horse meat, 4.65 5.88%, noted (21.28% (186/874)) as well meals (11.70% (92/786)), latter especially due contamination vegetarian meals.