title: Detection of Listeria monocytogenes in ready-to-eat foods sampled from a catering service in Apulia, Italy.
abstract: OBJECTIVE
  Listeria monocytogenes is currently considered a relevant emerging food-borne pathogen. In particular, the European Centre for Disease Prevention and Control (ECDC) illustrates its widespread presence in different foods. In the present article, L. monocytogenes prevalence was estimated in cooked ready-to-eat foods sampled from a catering service in a Apulia city, southern Italy.
  
  
  METHODS
  The study was carried out from January to June 2014 in according to Regulation (EC) No. 852/2004, and ISO 11290-1:1996/Amd.1:2004 methods.
  
  
  RESULTS
  Listeria spp. was isolated in 8.3% of the samples: L. monocytogenes was identified with the highest prevalence in potato gateau (66.6%), followed by rice dishes (11.1%), Listeria innocua was isolated from potato purea (11.1%) and cooked vegetables (11.1%).
  
  
  CONCLUSIONS
  These preliminary results confirm the diffusion of the microorganism in ready-to-eat products; therefore, strategies aimed at protecting the consumers should be adopted. First of all, correct hygiene procedures should be followed and then microbiological tests should be implemented in order to early detect Listeria spp. (not only LM) contamination in cooked foods.
authors.affiliation: Department of Biomedical Science and Human Oncology, Hygiene Section, University of Bari "Aldo Moro", Bari, Italy.
authors.forename: Giuseppina
authors.initials: G
authors.lastname: Caggiano
authors.affiliation: Department of Biomedical Science and Human Oncology, Hygiene Section, University of Bari "Aldo Moro", Bari, Italy.
authors.forename: Osvalda
authors.initials: O
authors.lastname: De Giglio
authors.affiliation: Department of Biomedical Science and Human Oncology, Hygiene Section, University of Bari "Aldo Moro", Bari, Italy.
authors.forename: Grazia
authors.initials: G
authors.lastname: Lovero
authors.affiliation: Department of Biomedical Science and Human Oncology, Hygiene Section, University of Bari "Aldo Moro", Bari, Italy.
authors.forename: Serafina
authors.initials: S
authors.lastname: Rutigliano
authors.affiliation: Department of Biomedical Science and Human Oncology, Hygiene Section, University of Bari "Aldo Moro", Bari, Italy.
authors.forename: Giusy
authors.initials: G
authors.lastname: Diella
authors.affiliation: Department of Biomedical Science and Human Oncology, Hygiene Section, University of Bari "Aldo Moro", Bari, Italy.
authors.forename: Stella
authors.initials: S
authors.lastname: Balbino
authors.affiliation: Department of Biomedical Science and Human Oncology, Hygiene Section, University of Bari "Aldo Moro", Bari, Italy.
authors.forename: Christian
authors.initials: C
authors.lastname: Napoli
authors.affiliation: Department of Biomedical Science and Human Oncology, Hygiene Section, University of Bari "Aldo Moro", Bari, Italy.
authors.forename: Maria Teresa
authors.initials: MT
authors.lastname: Montagna
mesh_terms: D003296:Cooking; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D007558:Italy; D008089:Listeria monocytogenes / Q000302:isolation & purification*; D013997:Time Factors
keywords: Foodborne diseases; Listeria monocytogenes; Listeriosis; Ready to-eat-food