Incidence of Salmonella spp. and Listeria monocytogenes on equipment surfaces and personnel hands in meat plants

Revue de Medecine Veterinaire

Volumn 161, Issue 3, 2010, Pages 108-113

  Kahraman, T ^a   Cetin, O ^a   Dumen, E ^a   Buyukunal, S K ^b  

^a ISTANBUL UNIVERSITY   (Turkey)

^b Food Department of Uyum Markets   (Turkey)

Author keywords

Listeria monocytogenes; Personnel hands; Salmonella spp; Surfaces

Indexed keywords

LISTERIA MONOCYTOGENES; SALMONELLA;

EID: 77952065638     PISSN: 00351555     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (41)

1. AARNISALO K., TALLAVAARA K., WlRTANEN G., MAIJALA R., RAASKA L.: The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry. Food Control, 2006, 17, 1001-1011.
2. - ADESIYUM A.A., ONI O.O.: Prevalence and antibiograms of sal-monellae in slaughter cattle, slaughter areas and effluents in Zaria abattoir, Nigeria. J. Food Prot., 1989, 52, 232-235.
3. - ALISARLI M., AKKAYA L., ALEMDAR S.: An investigation on the prevalence of Listeria monocytogenes and Salmonella spp. in a cattle slaughterhouse. Fleischwirtschaft Int., 2003, 3, 41-44.
4. - AYDIN A., AKSU H., ARUN O.O.: Evaluation of hygienic properties of food handlers and equipment in food production and sales units. Medycyna Wet., 2007, 63, 1067-1070.
5. - AYDIN A., COLAK H., CIFTCIOGLU G., UGUR M.: Changes in microbiological properties of boneless beef in a one year study. Arch. Lebensmittelhygi., 2006, 57, 50-54.
6. - BAS M., ERSUN A.S., KIVANC G: The evaluation of food hygiene knowledge, attitudes and practices of food handlers in food businesses in Turkey. Food Control, 2006, 17, 317-322.
7. - BASKAYA R., KARACA T., SEVINC I., CAKMAK O., YILDIZA., YORUK M.: Istanbul'da Satiça Sunulan Hazir Kiymalarm Histolojik, Mikrobiyolojik ve Serolojik Kalitesi. Y.Y.U. Vet. Fak. Derg., 2004, 15, 41-46.
8. - BERKTAS M., BOZKURT E.N., BOZKURT H., ALISARLI M., GUDUCUOGLU H.: Et ve et ürünlerinden Listeria monocytogenes' in izolasyonu. Van Tip Derg., 2006, 13, 36-41.
9. BEUMER R.E., GIEFEL M.C.: Pathogens in domestic kitchens: facts and fiction. In: A.C.J. TUIJTELAARS, R.A. SAMSON, F. M. ROMBOUTS, S. NOTERMANS (ed.): Food microbiology and food safety into the next millennium, Zeist, Netherlands, 1999, 345-347.
10. 10.-BEUMER R.R., GIEFEL M.C., SPOORENBERG E., ROMBOUTS F.M.: Listeria species in domestic environments. Epidemiology and Infection, 1996, 117,437-442.
11. 11.-BLACKBURN C. W., MCCLURE P.J.: Foodborne Pathogens: Hazards, risk analysis and control, 521 pages, Woodhead Publishing in Food Science and Technology, Cambridge, England, 2002.
12. - CAKIROGLU F. P., UCAR A.: Employees perception of hygiene in the catering industry in Ankara (Turkey). Food Control, 2008, 19, 9-15.
13. 13.-CETINKAYA F., CIBIK R., SOYUTEMIZ E.G., OZAKIN C., KAYALI R., LEVENT B.: Shigella and Salmonella contamination in various foodstuffs in Turkey. Food Control, 2008,19, 1059-1063.
14. - CIFTCIOGLU G.: Kiyma, sucuk ve tavuk etlerinde L monocytogenes'm mevcudiyeti iizerine arajtirmalar, I.Ü. Saǧhk Bilimleri Enstitüsü Doktora Tezi, 1992, Istanbul.
15. - COMMISSION OF THE EUROPEAN COMMUNITIES: Code of good hygienic practices. EC-Document VI/5938/87 (PVET/2140), 1987.
16. - COX L.J., KLElSS T., CORDIER J.L., CORDELLANA C., KON-KEL P., PEDRAZZINI C., BEUMER R., SIEBENGA A.: Listeria spp. in food processing, non-food and domestic environments. Food Microbiol., 1989, 6, 49-61.
17. th Edition, American Public Health Association, USA, 2001.
18. 18.- ELEFTHERIADOU M., VARNAVA-TELLO A., METTA-LOIZIDOU M., NIKOLAOU A.S., AKKELIDOU D.: The microbiological profile of foods in the Republic of Cyprus: 1991-2000. Food Microbiol., 2002, 19, 463-471.
19. 19.-EVANS J.A., RUSSELL S.L., JAMES C., CORRY J.E.L.: Microbiological contamination of food refrigeration equipment. J. Food Eng., 2004, 62, 225-232.
20. rd Edition, An Aspen Publication, Gaithersburg, May land, 1998.
21. 21.- GIBBONS I., ADESIYUN A., SEEPERSADS1NGH N., RAHAMAN S.: Investigation for possible sources of contamination of ready to eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad. Food Microbiol., 2006, 23, 359-366.
22. - GOKMEN, M., ALISARLIM.: Van ilinde tuketime sunulan kiyma-lann bazi patojen bakteriler yönünden incelenmesi. Y.Y.U. Vet. Fak. Derg., 2003, 14, 27-34.
23. - GORMAN R., BLOOMHELD S., ADLEY C. C.: A study of cross contamination of foodborne pathogens in the domestic kitchen in the Republic of Ireland. Int. J. Food Microbiol, 2002, 76, 143-150.
24. - GUDBJORNSDOTTIR B., SUIHKO M.L., GUSTAVSSON P., THORKELSSON G., SALO S., SJOBERG A.M., NlCLASEN O., BREDHOLT S.: The incidence of Listeria monocytogenes in meat, poultry and seafood plants in Nordic countries. Food Microbiol., 2004, 21, 217-225.
25. th Edition. Gaithersburg, USA: AOAC International, 10.01-10.13, 1995.
26. th edition, Edward Arnold London, 1993.
27. - HOWES M., MCEVEN S., GRIFFITHS M., HARIS L.: Food hand-ler certification by home study: measuring changes in knowledge and behavior. Dairy Food and Environ. San., 1996, 3, 208-214.
28. - INTERNATIONAL STANDARDIZATION ORGANIZATION (ISO) 6579: Microbiology of food and animal feeding stuffs, Horizontal method for the detection of Salmonella spp. Switzerland, 2002.
29. - JACKSON V., BLAIR I.S., MCDOWELL D.A., KENNEDY J.,BOLTON D.J.: The incidence of significant foodborne pathogens in domestic refrigerators. Food Control, 2007, 18, 346-351.
30. - KAHRAMAN T., AYDlN A.: Prevalence of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in meat and meat products in Turkey. Arch. Lebensmittelhygi., 2009, 60, 6-11.
31. 31.- KUSUMANINGRUM H.D., RIBOLDI G., HAZELEGER W. C., BEUMER R.R.: Survival of foodborne pathogens on stainless steel surfaces and cross contamination to foods. Int. J. Food Microbiol., 2003, 85, 227-236.
32. - LEGNANI P., LEONIE., BERVEGLIERIM., MIRÓLO G., ALVARO N: Hygienic control of mass catering establishments, microbiological monitoring of food and equipment. Food Control, 2004, 15, 205-211.
33. - LUES J.F.R., VAN TONDER I: The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group. Food Control, 2007, 18, 326-332.
34. - MONTVILLE R., CHEN YH., SCHAFFNER D.W.: Risk assess- ment of hand washing efficacy using literature and experimental data. Int. J. Food Microbiol., 2002, 73, 305-313.
35. - NOTERMANS S., GALLHOFF G., ZWEITERING M., MEAD G.:Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products. Food Microbiol., 1995, 12, 93-98.
36. - SAMELIS, J., METAXOPOULOS I.: Incidence and principle sour-ces of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant. Food Microbiol., 1999, 16, 465-477.
37. - SERGELIDIS D., ABRAHIM A., SARIMVEI A., PANOULIS, C., KARAIOANNOGLOU, P., GENIGEORGIS, C.: Temperature distribution and prevalence of Listeria spp. in domestic, retail and industrial refrigerators in Greece. Int. J. Food Microbiol., 1997, 34, 171-177.
38. - SPSS Inc: SPSS for Windows, Release 6.0, 1992.
39. - STOLLE A.: Spreading of salmonellas during cattle slaughtering. J. Appl. Bacteriol, 1981, 50, 239-245.
40. - WALKER E., PRITCHARD C., FORSYTHE S.: Hazard analysis critical control point and prerequisite implementation in small and medium size food businesses. Food Control, 2003, 14, 169-174.
41. - WENGER J.D., SWAMINATHAN B., HAYES P.S., GREEN S.S., PRATT M., PINNER R.W., SCHUCHAT A., BROOME C.V.: Listeria monocytogenes contamination of turkey franks: Evaluation of a production facility. J. Food Prot., 1990, 53, 1015-1019.