title: Examination of Listeria monocytogenes in Seafood Processing Facilities and Smoked Salmon in the Republic of Ireland.
abstract: Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a relatively rare but life-threatening disease primarily affecting immunocompromised individuals. The aim of this study was to determine the prevalence of L. monocytogenes in the seafood processing industry in the Republic of Ireland. The occurrence of L. monocytogenes was determined by regular sampling of both food samples and processing environment swabs at eight seafood processing facilities over two calendar years. All samples were analyzed by the International Organization for Standardization 11290-1 standard method, and the isolates were characterized by PCR, pulsed-field gel electrophoresis, serotyping, and the occurrence of some genes related to survival under stress (SSI-1, Tn6188, and bcrABC). A prevalence of 2.5% in 508 samples (433 environmental swabs and 75 food samples) was found. From the isolates obtained, eight different pulsed-field gel electrophoresis profiles were identified, two occurring in more than one facility and one occurring in food and the environment. Five of the eight pulsotypes identified contained at least one of the three stress survival-related genes tested. The tolerance of the isolates to benzalkonium chloride, a representative quaternary ammonium compound, was also examined and ranged from 5.5 ± 0.5 to 8.5 ± 0.5 ppm of benzalkonium chloride. To evaluate the ability of smoked salmon to support the growth of L. monocytogenes, including the T4 widespread pulsotype that was isolated, a challenge test was performed on cold-smoked salmon obtained from two separate producers. The results showed clearly that both types of smoked salmon supported the growth of L. monocytogenes. Although occurrence of L. monocytogenes on seafood was low, this study showed that the smoked salmon used in this study can support the growth of L. monocytogenes; therefore, vigilance is required in the processing facilities to reduce the associated risk.
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.
authors.forename: Dara
authors.initials: D
authors.lastname: Leong
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.
authors.forename: Avelino
authors.initials: A
authors.lastname: Alvarez-Ordóñez
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.
authors.forename: Sarah
authors.initials: S
authors.lastname: Zaouali
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland. Kieran.Jordan@teagasc.ie.
authors.forename: Kieran
authors.initials: K
authors.lastname: Jordan
mesh_terms: D000818:Animals; D016521:Electrophoresis, Gel, Pulsed-Field / Q000379:methods; D005396:Fish Products / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000295:instrumentation / Q000379:methods; D006801:Humans; D007494:Ireland; D008089:Listeria monocytogenes / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*; D012474:Salmon / Q000382:microbiology*; D017747:Seafood / Q000032:analysis / Q000382:microbiology*; D012703:Serotyping