The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countries

Birna Gudbjörnsdottir (Corresponding Author), Maija-Liisa Suihko, P. Gustavsson, G. Thorkelsson, Satu Salo, Anna-Maija Sjöberg, O. Niclasen, S. Bredholt

Research output: Contribution to journalArticleScientificpeer-review

123 Citations (Scopus)

Abstract

During 1998/1999 a total of 36 surveys were carried out in six meat, five seafood and two poultry processing plants. A total of 2522 samples, including processing lines and environment, personnel, raw materials and products (raw or ready-to-eat, RTE), were analysed for the presence of Listeria monocytogenes. The environmental and personnel samples were taken after cleaning and after the process had been running for 2 h. Samples of food products were taken after every important step during processing and samples of poultry carcasses were taken immediately after production and after storage for 21 days. The overall incidence of L. monocytogenes in meat processing plants varied from 0% to 15.1%, in poultry plants from 20.6% to 24.1% and in seafood plants from 5.9% to 22.1%. In raw products the average incidence was 15.6% for meat, 22.2% for poultry and 39.0% for seafood products. The heating steps during the production of RTE products eliminated Listeria. On average, 2.3% of RTE meat and 4.8% of RTE seafood products were recontaminated with L. monocytogenes. In the seafood sector almost all Listeria positive samples also included L. monocytogenes (91.1% of the positive samples), whereas in the meat and poultry sectors other Listeria species (mainly L. innocua) dominated. In most plants, the implemented cleaning procedures were insufficient to eliminate Listeria. The results clearly indicated the problematic sites, which in most plants were conveyer belts and other transporting equipment, floors and drains, but also raw material in the meat industry, cutting boards in the poultry industry and cooking equipment in the seafood industry. In order to solve the problems observed in this study, there is a need for close co-operation between the suppliers of equipment and cleaning agents, the staff of cleaning companies and hygiene specialists from the food industry.
Original languageEnglish
Pages (from-to)217 - 225
Number of pages9
JournalFood Microbiology
Volume21
Issue number2
DOIs
Publication statusPublished - 2004
MoE publication typeA1 Journal article-refereed

Fingerprint

Scandinavian and Nordic Countries
Seafood
poultry meat
Listeria monocytogenes
Scandinavia
seafoods
Poultry
angle of incidence
Meat
Listeria
Incidence
cleaning
meat processing plants
Industry
meat
sampling
Equipment and Supplies
human resources
cooking equipment
raw materials

Keywords

  • Listeria monocytogenes
  • Food processing plants
  • Processing environment

Cite this

Gudbjörnsdottir, B., Suihko, M-L., Gustavsson, P., Thorkelsson, G., Salo, S., Sjöberg, A-M., ... Bredholt, S. (2004). The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countries. Food Microbiology, 21(2), 217 - 225. https://doi.org/10.1016/S0740-0020(03)00012-1
Gudbjörnsdottir, Birna ; Suihko, Maija-Liisa ; Gustavsson, P. ; Thorkelsson, G. ; Salo, Satu ; Sjöberg, Anna-Maija ; Niclasen, O. ; Bredholt, S. / The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countries. In: Food Microbiology. 2004 ; Vol. 21, No. 2. pp. 217 - 225.
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abstract = "During 1998/1999 a total of 36 surveys were carried out in six meat, five seafood and two poultry processing plants. A total of 2522 samples, including processing lines and environment, personnel, raw materials and products (raw or ready-to-eat, RTE), were analysed for the presence of Listeria monocytogenes. The environmental and personnel samples were taken after cleaning and after the process had been running for 2 h. Samples of food products were taken after every important step during processing and samples of poultry carcasses were taken immediately after production and after storage for 21 days. The overall incidence of L. monocytogenes in meat processing plants varied from 0{\%} to 15.1{\%}, in poultry plants from 20.6{\%} to 24.1{\%} and in seafood plants from 5.9{\%} to 22.1{\%}. In raw products the average incidence was 15.6{\%} for meat, 22.2{\%} for poultry and 39.0{\%} for seafood products. The heating steps during the production of RTE products eliminated Listeria. On average, 2.3{\%} of RTE meat and 4.8{\%} of RTE seafood products were recontaminated with L. monocytogenes. In the seafood sector almost all Listeria positive samples also included L. monocytogenes (91.1{\%} of the positive samples), whereas in the meat and poultry sectors other Listeria species (mainly L. innocua) dominated. In most plants, the implemented cleaning procedures were insufficient to eliminate Listeria. The results clearly indicated the problematic sites, which in most plants were conveyer belts and other transporting equipment, floors and drains, but also raw material in the meat industry, cutting boards in the poultry industry and cooking equipment in the seafood industry. In order to solve the problems observed in this study, there is a need for close co-operation between the suppliers of equipment and cleaning agents, the staff of cleaning companies and hygiene specialists from the food industry.",
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Gudbjörnsdottir, B, Suihko, M-L, Gustavsson, P, Thorkelsson, G, Salo, S, Sjöberg, A-M, Niclasen, O & Bredholt, S 2004, 'The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countries', Food Microbiology, vol. 21, no. 2, pp. 217 - 225. https://doi.org/10.1016/S0740-0020(03)00012-1

The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countries. / Gudbjörnsdottir, Birna (Corresponding Author); Suihko, Maija-Liisa; Gustavsson, P.; Thorkelsson, G.; Salo, Satu; Sjöberg, Anna-Maija; Niclasen, O.; Bredholt, S.

In: Food Microbiology, Vol. 21, No. 2, 2004, p. 217 - 225.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countries

AU - Gudbjörnsdottir, Birna

AU - Suihko, Maija-Liisa

AU - Gustavsson, P.

AU - Thorkelsson, G.

AU - Salo, Satu

AU - Sjöberg, Anna-Maija

AU - Niclasen, O.

AU - Bredholt, S.

PY - 2004

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N2 - During 1998/1999 a total of 36 surveys were carried out in six meat, five seafood and two poultry processing plants. A total of 2522 samples, including processing lines and environment, personnel, raw materials and products (raw or ready-to-eat, RTE), were analysed for the presence of Listeria monocytogenes. The environmental and personnel samples were taken after cleaning and after the process had been running for 2 h. Samples of food products were taken after every important step during processing and samples of poultry carcasses were taken immediately after production and after storage for 21 days. The overall incidence of L. monocytogenes in meat processing plants varied from 0% to 15.1%, in poultry plants from 20.6% to 24.1% and in seafood plants from 5.9% to 22.1%. In raw products the average incidence was 15.6% for meat, 22.2% for poultry and 39.0% for seafood products. The heating steps during the production of RTE products eliminated Listeria. On average, 2.3% of RTE meat and 4.8% of RTE seafood products were recontaminated with L. monocytogenes. In the seafood sector almost all Listeria positive samples also included L. monocytogenes (91.1% of the positive samples), whereas in the meat and poultry sectors other Listeria species (mainly L. innocua) dominated. In most plants, the implemented cleaning procedures were insufficient to eliminate Listeria. The results clearly indicated the problematic sites, which in most plants were conveyer belts and other transporting equipment, floors and drains, but also raw material in the meat industry, cutting boards in the poultry industry and cooking equipment in the seafood industry. In order to solve the problems observed in this study, there is a need for close co-operation between the suppliers of equipment and cleaning agents, the staff of cleaning companies and hygiene specialists from the food industry.

AB - During 1998/1999 a total of 36 surveys were carried out in six meat, five seafood and two poultry processing plants. A total of 2522 samples, including processing lines and environment, personnel, raw materials and products (raw or ready-to-eat, RTE), were analysed for the presence of Listeria monocytogenes. The environmental and personnel samples were taken after cleaning and after the process had been running for 2 h. Samples of food products were taken after every important step during processing and samples of poultry carcasses were taken immediately after production and after storage for 21 days. The overall incidence of L. monocytogenes in meat processing plants varied from 0% to 15.1%, in poultry plants from 20.6% to 24.1% and in seafood plants from 5.9% to 22.1%. In raw products the average incidence was 15.6% for meat, 22.2% for poultry and 39.0% for seafood products. The heating steps during the production of RTE products eliminated Listeria. On average, 2.3% of RTE meat and 4.8% of RTE seafood products were recontaminated with L. monocytogenes. In the seafood sector almost all Listeria positive samples also included L. monocytogenes (91.1% of the positive samples), whereas in the meat and poultry sectors other Listeria species (mainly L. innocua) dominated. In most plants, the implemented cleaning procedures were insufficient to eliminate Listeria. The results clearly indicated the problematic sites, which in most plants were conveyer belts and other transporting equipment, floors and drains, but also raw material in the meat industry, cutting boards in the poultry industry and cooking equipment in the seafood industry. In order to solve the problems observed in this study, there is a need for close co-operation between the suppliers of equipment and cleaning agents, the staff of cleaning companies and hygiene specialists from the food industry.

KW - Listeria monocytogenes

KW - Food processing plants

KW - Processing environment

U2 - 10.1016/S0740-0020(03)00012-1

DO - 10.1016/S0740-0020(03)00012-1

M3 - Article

VL - 21

SP - 217

EP - 225

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

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ER -