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Middle East/North Africa: Food Safety Studies 2010
Iran- Prevalence of parasitic contamination of raw vegetables in villages of Qazvin Province
23 May 2010
Foodborne Pathogens and Disease. doi:10.1089/fpd.2009.0477 [edited][FSNet]
Researchers conducted a study to determine the extent of parasitic contamination of raw vegetables distributed by wholesalers in villages of Qazvin Province, Iran. Vegetables collected for the study were leek, parsley, lettuce, coriander, radish, spring onion, tarragon, basil, spearmint, and cress. Samples of each vegetable were collected at monthly intervals for 6 months from May to October 2008, yielding a total of 654 samples. Samples of each vegetable collected at each monthly interval were selected randomly and allocated to be washed or to remain unwashed before being analyzed for parasitic contamination. Of the 654 samples collected over the study period, 218 samples were analyzed for parasitic contamination without washing and 436 were washed before being analyzed, with the wash procedure consisting of submersion in a solution of 200 ppm of calcium hypochlorite and rinsing in an automated vegetable washer for 10 minutes. No parasitic contamination was found on any of the 436 washed samples of vegetables. Of the 218 unwashed samples of vegetables, 82 (37.6%) were found to be contaminated with parasites, of which 69 (31.6%) were contaminated with metazoa (helminth eggs in 9.6% and rhabditoid larvae in 22.0%), and 13 (6.0%) were contaminated with protozoa (Entamoeba coli cysts in 2.8%, Entamoeba histolytica/E. dispar cysts in 1.4%, and Giardia lamblia cysts in 1.8%). The difference in parasitic contamination of the washed and unwashed groups of vegetables was significant.
Iran- Prevalence and antimicrobial resistance of Listeria species isolated from milk and dairy products
30 Apr 2010
Food Control [edited][FSNet]
Ebrahim Rahimi, Mehrdad Ameri and Hassan Momtaz
The objective of this study was to determine the prevalence of Listeria spp. in milk and dairy products in Isfahan province, Iran. From March 2007 to September 2009, a total of 594 samples of various milk and dairy products were obtained from randomly selected retail stores. Using conventional bacteriologic method, 55 samples (9.3%) were positive for Listeria spp. The highest prevalence of Listeria was found in raw sheep milk samples (22.6%), followed by cheese samples (18.9%). The most species recovered was L. innocua (58.2%); the remaining isolates were L. monocytogenes (32.7%) and L. seeligari (9.1%). Overall, 54 Listeria isolates (98.2%) were resistant to one or more antimicrobial agents. Resistance to nalidixic acid was the most common finding (96.4%). All Listeria isolates were susceptible to vancomycin. The results of this study indicate the potential risk of infection with Listeria in people consuming raw and unpasteurized milk and dairy products.
Iran- Prevalence and antimicrobial resistance of Campylobacter species isolated from raw camel, beef, lamb, and goat meat in Iran
06 Apr 2010
Foodborne Pathogens and Disease. April 2010, 7(4): 443-447.
Ebrahim Rahimi, Mehrdad Ameri, Hamid Reza Kazemeini [edited][FSNet]
Campylobacter spp. are one of the most common causes of acute bacterial gastroenteritis in human beings which are transmitted mostly via food originating from animals. The study was conducted to determine the prevalence and antimicrobial resistance of Campylobacter spp. isolated from retail raw meats in Iran. From June 2008 to June 2009, a total of 722 raw meat samples from camel (n=107), beef (n=190), lamb (n=225), and goat (n=180) were purchased from randomly selected retail outlets in Isfahan and Yazd, Iran, and were evaluated for the presence of Campylobacter spp. In this study, 50 of the 722 meat samples (6.9%) were contaminated with Campylobacter spp. The highest prevalence of Campylobacter spp. was found in lamb meat (12.0%), followed by goat meat (9.4%), beef meat (2.4%), and camel meat (0.9%). The most prevalent Campylobacter spp. isolated from the meat samples was Campylobacter jejuni (84.0%); the remaining isolates were Campylobacter coli (16.0%). Susceptibilities of 50 Campylobacter isolates were determined for 10 antimicrobial drugs using the disk-diffusion assay. Resistance to tetracycline was the most common finding (68.0%), followed by resistance to ciprofloxacin (46.0%) and nalidixic acid (40.0%). All of the isolates were susceptible to erythromycin, gentamicin, and chloramphenicol.
Egypt- Antimicrobial effects of pepper, parsley, and dill and their roles in the microbiological quality enhancement of traditional Egyptian Kareish cheese
06 Apr 2010
Foodborne Pathogens and Disease. April 2010, 7(4): 411-418.
Nahed M. Wahba, Amany S. Ahmed, Zedan Z. Ebraheim [edited][FSNet]
This study was designed to assess the application of some edible plants including cayenne, green pepper, parsley, and dill to Kareish cheese and to evaluate the antimicrobial activity of these plant materials against natural microflora, coliforms, molds, and Staphylococcus aureus. Twelve different concentrations of ethanol extract of the plants were prepared for determination of the minimal inhibitory concentration. Cayenne and green pepper extracts showed highest activity followed by dill and parsley against S. aureus. Addition of cayenne or green pepper to Kareish cheese during manufacture revealed that both plants were able reduce the S. aureus population to undetectable level within the first and second days of storage. To study the effect of combining plant materials on the microbiological quality of ready-to-eat Kareish cheese, the total bacterial count, coliform count, and yeast and molds counts were determined. It has been found that addition of plant materials to Kareish cheese reduced the total bacterial and coliform populations. All concentrations of cayenne, green pepper, dill, and parsley (9%) completely reduced the yeast count within 2 hours. Cayenne and green pepper completely reduced the mold count within 2 days, whereas parsley and dill were found to be less effective. Kareish cheese prepared with 1% cayenne pepper and 3% and 6% each of green pepper, dill, and parsley were found strongly acceptable to the consumer and considered the most preferable type. Therefore, this study revealed that pepper, parsley, and dill exhibited antibacterial activity against natural microflora, coliforms, yeast and molds, and S. aureus in Kareish cheese, and the addition of these plants is acceptable to the consumer and may contribute to the development of new and safe varieties of Kareish cheese.
Egypt- Studies on Enterotoxigenic Bacillus cereus in raw milk and some dairy products
22 Mar 2010
Journal of Food Safety [edited][FSNet]
G.M. HASSAN, M.A.M. AL-ASHMAWY, A.M.S. MESHREF and S.I. AFIFY
A total of 150 samples of raw milk, ice cream and yogurt (50 of each) were collected randomly in their packages from different localities in Beni-Suef governorate, Egypt, to study the presence of Bacillus cereus in these products. B. cereus could be detected in 30, 48 and 2% of examined raw milk, ice cream and yogurt samples with a mean count of 9.11 × 102 ± 4.87 × 102, 6.37 × 103 ± 2.83 × 103 and 6 ± 5.9 cells/mL or g, respectively. All B. cereus isolates showed hemolytic activity; 95% of isolates showed vero cell toxicity and 27.5% of them killed adult mice. B. cereus could not be detected in artificially inoculated yogurt after 24 and 48 h. B. cereus was sensitive to pefloxacin, gentamycin, chloramphenicol and nalidixic acid, whereas all isolates were resistant to colistin sulfate.
The incidence of contamination of raw milk and ice cream by Bacillus cereus is fairly high, and nearly all of the isolates showed hemolysin and cytotoxic toxin activities, so the risk of food poisoning caused by B. cereus in such products should not be neglected. B. cereus rapidly dies in yogurt, so acidification is a common method of preservation, and as the acidity of fermented milk increased, B. cereus fails to survive. Pefloxacin, gentamicin and chloramphenicol are effective antibiotics against B. cereus infection. B. cereus is highly resistant to colistin sulfate.
Iran- Isolation and identification of Salmonella enteritidis and Salmonella Typhimurium from the eggs of retail stores in Mashhad, using conventional culture method and multiplex PCR assay
22 Mar 2010
Journal of Food Safety [edited][FSNet]
A. JAMSHIDI, G.A. KALIDARI and M. HEDAYATI
In this study, a total of 250 eggs were collected randomly from 50 retail stores in Mashhad city over a period of 3 months in the summer of 2008. Five samples from each store were collected, and transferred to the laboratory. In order to isolate Salmonella spp., conventional culture method – including pre-enrichment, enrichment, selective plating and differential plating – were performed. To confirm the identification of isolated colonies as Salmonella spp. and determining serovars as Typhimurium and Enteritidis serovars, a multiplex polymerase chain reaction assay using three pairs of primers were employed: S141 and S139 for the invA gene, specific for the genus of Salmonella; Fli15 and Tym for the fliC gene, specific for Typhimurium serovar; and Prot6e-5 and Prot6e-6 for Prot6E gene, specific for Enteritidis serovar. Four out of 250 samples (1.6%) from eggshells were determined as contaminated with Salmonella spp. Isolated colonies were confirmed as Salmonella, and their serovar was determined as Typhimurium. Salmonella spp. was not isolated from the eggs' contents.
It seems that Salmonella Typhimurium is the most prevalent serotype of egg contaminant in the Mashhad area of Iran, and the multiplex polymerase chain reaction method based on amplification from conserved genes could be a reliable alternative for conventional culture methods.
Iran- Interventions to control aflatoxin contamination in pistachio nuts: Iran experience
03 Mar 2010
Journal of Food Safety [edited][FSNet]
Pistachio nut is an important agricultural and economical commodity in Iran. Annually, several hundred tons of pistachio nuts are produced in Iran. In addition, livelihood of some million people in pistachio-growing area depends on this crop. Traditionally, the European Union (EU) has been one of the major destinations of pistachio exported from Iran. Pistachio nuts are rich sources of fat, and contain linoleic and linolenic fatty acids. However, they are among the commodities with the highest risk of aflatoxins (AF) contamination. As a consequence of detection of unacceptable level of AF in pistachio consignments arriving in EU ports in 1997, special conditions were imposed on Iran pistachio entering the EU. Therefore, extensive efforts were made to overcome the problem. Iranian authorities in collaboration with EU authorities planned a multi-approach intervention to prevent and control AF contamination of Iran pistachio nuts. Iran experience to prevent and control AF contamination in pistachio nuts was fruitful, and Iran pistachio nuts now have significantly lower level of AF contamination. In addition to economic aspects, these improvements have greatly contributed to protection of both local and international consumers from possible health hazard caused by AF contamination.
Despite the nutritional value of pistachio nuts, their susceptibility to aflatoxins (AF) contamination is a potential health hazard. This might cause substantial economical losses to the producers as well. In the past decade, Iran, as the largest pistachio producer in the world, has implemented effective interventions to control AF in pistachios. Implemented interventions such as establishing an efficient decision-making system, focusing on preventive methods, applying Hazard Analysis and Critical Control Point, good agricultural practice and good storage practice guidelines, and using accurate and sensitive sampling and analytical methods proved to be effective. As a consequence, in regard to AF contamination, Iran pistachio nut is now substantially safer. Obviously, this has contributed to the protection of both local and international consumers from possible health hazard caused by AF contamination.
Jordan- Incidence and contamination level of Listeria monocytogenes and other Listeria spp. in ready-to-eat meat products in Jordan
03 Mar 2010
Journal of Food Protection®, Volume 73, Number 3, pp. 535-540(6)
Awaisheh, S.S. [edited][FSNet]
The objective of the present study was to investigate the incidence and contamination levels of different Listeria monocytogenes serovars in ready-to-eat meat products (RTE-MP) collected from different outlets and processing plants in Jordan in order (i) to provide information to Jordanian health authorities on the incidence of L. monocytogenes in RTE-MP sold and consumed in Jordan and (ii) to ascertain the risks of these products for consumers. Two hundred forty RTE-MP samples, 120 beef and 120 poultry, were analyzed. The identity of suspected L. monocytogenes was confirmed using PCR. Three Listeria spp., L. monocytogenes, L. innocua, and L. welshimeri, were isolated. L. innocua and L. welshimeri were the most and least frequently isolated with 56 and 36 samples, respectively. L. monocytogenes was isolated from 41 samples (17.1%): 23 from beef and 18 from poultry samples. The contamination levels of L. monocytogenes were ≤100 CFU/g in 97.5% (40 samples) of the positive samples. Only one beef sample with a count of >100 CFU/g was found. The L. monocytogenes strains isolated fell into two serotypes and four different serovars.
Israel- A survey of Listeria monocytogenes strains, isolated from ready-to-eat foods in Israel over a period of ten years: 1998-2007
02 Feb 2010
Food Control [edited][FSNet]
Between 1998 and 2007 the food control laboratories in Israel tested 10413 samples from five groups of RTE foods: salads/dips, dairy, fish, poultry and meat. A total of 1260 isolates of L. monocytogenes were identified and submitted to the reference listeria laboratory. The average isolation rate was 12.1% with the highest prevalence being registered in poultry (27%). The serological results showed the prevalence of Lineage I, followed by Lineages II and III. The report revealed a high isolation rate of L. monocytogenes in certain RTE foods in spite of the existing zero tolerance policy.
23 May 2010
Foodborne Pathogens and Disease. doi:10.1089/fpd.2009.0477 [edited][FSNet]
Researchers conducted a study to determine the extent of parasitic contamination of raw vegetables distributed by wholesalers in villages of Qazvin Province, Iran. Vegetables collected for the study were leek, parsley, lettuce, coriander, radish, spring onion, tarragon, basil, spearmint, and cress. Samples of each vegetable were collected at monthly intervals for 6 months from May to October 2008, yielding a total of 654 samples. Samples of each vegetable collected at each monthly interval were selected randomly and allocated to be washed or to remain unwashed before being analyzed for parasitic contamination. Of the 654 samples collected over the study period, 218 samples were analyzed for parasitic contamination without washing and 436 were washed before being analyzed, with the wash procedure consisting of submersion in a solution of 200 ppm of calcium hypochlorite and rinsing in an automated vegetable washer for 10 minutes. No parasitic contamination was found on any of the 436 washed samples of vegetables. Of the 218 unwashed samples of vegetables, 82 (37.6%) were found to be contaminated with parasites, of which 69 (31.6%) were contaminated with metazoa (helminth eggs in 9.6% and rhabditoid larvae in 22.0%), and 13 (6.0%) were contaminated with protozoa (Entamoeba coli cysts in 2.8%, Entamoeba histolytica/E. dispar cysts in 1.4%, and Giardia lamblia cysts in 1.8%). The difference in parasitic contamination of the washed and unwashed groups of vegetables was significant.
Iran- Prevalence and antimicrobial resistance of Listeria species isolated from milk and dairy products
30 Apr 2010
Food Control [edited][FSNet]
Ebrahim Rahimi, Mehrdad Ameri and Hassan Momtaz
The objective of this study was to determine the prevalence of Listeria spp. in milk and dairy products in Isfahan province, Iran. From March 2007 to September 2009, a total of 594 samples of various milk and dairy products were obtained from randomly selected retail stores. Using conventional bacteriologic method, 55 samples (9.3%) were positive for Listeria spp. The highest prevalence of Listeria was found in raw sheep milk samples (22.6%), followed by cheese samples (18.9%). The most species recovered was L. innocua (58.2%); the remaining isolates were L. monocytogenes (32.7%) and L. seeligari (9.1%). Overall, 54 Listeria isolates (98.2%) were resistant to one or more antimicrobial agents. Resistance to nalidixic acid was the most common finding (96.4%). All Listeria isolates were susceptible to vancomycin. The results of this study indicate the potential risk of infection with Listeria in people consuming raw and unpasteurized milk and dairy products.
Iran- Prevalence and antimicrobial resistance of Campylobacter species isolated from raw camel, beef, lamb, and goat meat in Iran
06 Apr 2010
Foodborne Pathogens and Disease. April 2010, 7(4): 443-447.
Ebrahim Rahimi, Mehrdad Ameri, Hamid Reza Kazemeini [edited][FSNet]
Campylobacter spp. are one of the most common causes of acute bacterial gastroenteritis in human beings which are transmitted mostly via food originating from animals. The study was conducted to determine the prevalence and antimicrobial resistance of Campylobacter spp. isolated from retail raw meats in Iran. From June 2008 to June 2009, a total of 722 raw meat samples from camel (n=107), beef (n=190), lamb (n=225), and goat (n=180) were purchased from randomly selected retail outlets in Isfahan and Yazd, Iran, and were evaluated for the presence of Campylobacter spp. In this study, 50 of the 722 meat samples (6.9%) were contaminated with Campylobacter spp. The highest prevalence of Campylobacter spp. was found in lamb meat (12.0%), followed by goat meat (9.4%), beef meat (2.4%), and camel meat (0.9%). The most prevalent Campylobacter spp. isolated from the meat samples was Campylobacter jejuni (84.0%); the remaining isolates were Campylobacter coli (16.0%). Susceptibilities of 50 Campylobacter isolates were determined for 10 antimicrobial drugs using the disk-diffusion assay. Resistance to tetracycline was the most common finding (68.0%), followed by resistance to ciprofloxacin (46.0%) and nalidixic acid (40.0%). All of the isolates were susceptible to erythromycin, gentamicin, and chloramphenicol.
Egypt- Antimicrobial effects of pepper, parsley, and dill and their roles in the microbiological quality enhancement of traditional Egyptian Kareish cheese
06 Apr 2010
Foodborne Pathogens and Disease. April 2010, 7(4): 411-418.
Nahed M. Wahba, Amany S. Ahmed, Zedan Z. Ebraheim [edited][FSNet]
This study was designed to assess the application of some edible plants including cayenne, green pepper, parsley, and dill to Kareish cheese and to evaluate the antimicrobial activity of these plant materials against natural microflora, coliforms, molds, and Staphylococcus aureus. Twelve different concentrations of ethanol extract of the plants were prepared for determination of the minimal inhibitory concentration. Cayenne and green pepper extracts showed highest activity followed by dill and parsley against S. aureus. Addition of cayenne or green pepper to Kareish cheese during manufacture revealed that both plants were able reduce the S. aureus population to undetectable level within the first and second days of storage. To study the effect of combining plant materials on the microbiological quality of ready-to-eat Kareish cheese, the total bacterial count, coliform count, and yeast and molds counts were determined. It has been found that addition of plant materials to Kareish cheese reduced the total bacterial and coliform populations. All concentrations of cayenne, green pepper, dill, and parsley (9%) completely reduced the yeast count within 2 hours. Cayenne and green pepper completely reduced the mold count within 2 days, whereas parsley and dill were found to be less effective. Kareish cheese prepared with 1% cayenne pepper and 3% and 6% each of green pepper, dill, and parsley were found strongly acceptable to the consumer and considered the most preferable type. Therefore, this study revealed that pepper, parsley, and dill exhibited antibacterial activity against natural microflora, coliforms, yeast and molds, and S. aureus in Kareish cheese, and the addition of these plants is acceptable to the consumer and may contribute to the development of new and safe varieties of Kareish cheese.
Egypt- Studies on Enterotoxigenic Bacillus cereus in raw milk and some dairy products
22 Mar 2010
Journal of Food Safety [edited][FSNet]
G.M. HASSAN, M.A.M. AL-ASHMAWY, A.M.S. MESHREF and S.I. AFIFY
A total of 150 samples of raw milk, ice cream and yogurt (50 of each) were collected randomly in their packages from different localities in Beni-Suef governorate, Egypt, to study the presence of Bacillus cereus in these products. B. cereus could be detected in 30, 48 and 2% of examined raw milk, ice cream and yogurt samples with a mean count of 9.11 × 102 ± 4.87 × 102, 6.37 × 103 ± 2.83 × 103 and 6 ± 5.9 cells/mL or g, respectively. All B. cereus isolates showed hemolytic activity; 95% of isolates showed vero cell toxicity and 27.5% of them killed adult mice. B. cereus could not be detected in artificially inoculated yogurt after 24 and 48 h. B. cereus was sensitive to pefloxacin, gentamycin, chloramphenicol and nalidixic acid, whereas all isolates were resistant to colistin sulfate.
The incidence of contamination of raw milk and ice cream by Bacillus cereus is fairly high, and nearly all of the isolates showed hemolysin and cytotoxic toxin activities, so the risk of food poisoning caused by B. cereus in such products should not be neglected. B. cereus rapidly dies in yogurt, so acidification is a common method of preservation, and as the acidity of fermented milk increased, B. cereus fails to survive. Pefloxacin, gentamicin and chloramphenicol are effective antibiotics against B. cereus infection. B. cereus is highly resistant to colistin sulfate.
Iran- Isolation and identification of Salmonella enteritidis and Salmonella Typhimurium from the eggs of retail stores in Mashhad, using conventional culture method and multiplex PCR assay
22 Mar 2010
Journal of Food Safety [edited][FSNet]
A. JAMSHIDI, G.A. KALIDARI and M. HEDAYATI
In this study, a total of 250 eggs were collected randomly from 50 retail stores in Mashhad city over a period of 3 months in the summer of 2008. Five samples from each store were collected, and transferred to the laboratory. In order to isolate Salmonella spp., conventional culture method – including pre-enrichment, enrichment, selective plating and differential plating – were performed. To confirm the identification of isolated colonies as Salmonella spp. and determining serovars as Typhimurium and Enteritidis serovars, a multiplex polymerase chain reaction assay using three pairs of primers were employed: S141 and S139 for the invA gene, specific for the genus of Salmonella; Fli15 and Tym for the fliC gene, specific for Typhimurium serovar; and Prot6e-5 and Prot6e-6 for Prot6E gene, specific for Enteritidis serovar. Four out of 250 samples (1.6%) from eggshells were determined as contaminated with Salmonella spp. Isolated colonies were confirmed as Salmonella, and their serovar was determined as Typhimurium. Salmonella spp. was not isolated from the eggs' contents.
It seems that Salmonella Typhimurium is the most prevalent serotype of egg contaminant in the Mashhad area of Iran, and the multiplex polymerase chain reaction method based on amplification from conserved genes could be a reliable alternative for conventional culture methods.
Iran- Interventions to control aflatoxin contamination in pistachio nuts: Iran experience
03 Mar 2010
Journal of Food Safety [edited][FSNet]
Pistachio nut is an important agricultural and economical commodity in Iran. Annually, several hundred tons of pistachio nuts are produced in Iran. In addition, livelihood of some million people in pistachio-growing area depends on this crop. Traditionally, the European Union (EU) has been one of the major destinations of pistachio exported from Iran. Pistachio nuts are rich sources of fat, and contain linoleic and linolenic fatty acids. However, they are among the commodities with the highest risk of aflatoxins (AF) contamination. As a consequence of detection of unacceptable level of AF in pistachio consignments arriving in EU ports in 1997, special conditions were imposed on Iran pistachio entering the EU. Therefore, extensive efforts were made to overcome the problem. Iranian authorities in collaboration with EU authorities planned a multi-approach intervention to prevent and control AF contamination of Iran pistachio nuts. Iran experience to prevent and control AF contamination in pistachio nuts was fruitful, and Iran pistachio nuts now have significantly lower level of AF contamination. In addition to economic aspects, these improvements have greatly contributed to protection of both local and international consumers from possible health hazard caused by AF contamination.
Despite the nutritional value of pistachio nuts, their susceptibility to aflatoxins (AF) contamination is a potential health hazard. This might cause substantial economical losses to the producers as well. In the past decade, Iran, as the largest pistachio producer in the world, has implemented effective interventions to control AF in pistachios. Implemented interventions such as establishing an efficient decision-making system, focusing on preventive methods, applying Hazard Analysis and Critical Control Point, good agricultural practice and good storage practice guidelines, and using accurate and sensitive sampling and analytical methods proved to be effective. As a consequence, in regard to AF contamination, Iran pistachio nut is now substantially safer. Obviously, this has contributed to the protection of both local and international consumers from possible health hazard caused by AF contamination.
Jordan- Incidence and contamination level of Listeria monocytogenes and other Listeria spp. in ready-to-eat meat products in Jordan
03 Mar 2010
Journal of Food Protection®, Volume 73, Number 3, pp. 535-540(6)
Awaisheh, S.S. [edited][FSNet]
The objective of the present study was to investigate the incidence and contamination levels of different Listeria monocytogenes serovars in ready-to-eat meat products (RTE-MP) collected from different outlets and processing plants in Jordan in order (i) to provide information to Jordanian health authorities on the incidence of L. monocytogenes in RTE-MP sold and consumed in Jordan and (ii) to ascertain the risks of these products for consumers. Two hundred forty RTE-MP samples, 120 beef and 120 poultry, were analyzed. The identity of suspected L. monocytogenes was confirmed using PCR. Three Listeria spp., L. monocytogenes, L. innocua, and L. welshimeri, were isolated. L. innocua and L. welshimeri were the most and least frequently isolated with 56 and 36 samples, respectively. L. monocytogenes was isolated from 41 samples (17.1%): 23 from beef and 18 from poultry samples. The contamination levels of L. monocytogenes were ≤100 CFU/g in 97.5% (40 samples) of the positive samples. Only one beef sample with a count of >100 CFU/g was found. The L. monocytogenes strains isolated fell into two serotypes and four different serovars.
Israel- A survey of Listeria monocytogenes strains, isolated from ready-to-eat foods in Israel over a period of ten years: 1998-2007
02 Feb 2010
Food Control [edited][FSNet]
Between 1998 and 2007 the food control laboratories in Israel tested 10413 samples from five groups of RTE foods: salads/dips, dairy, fish, poultry and meat. A total of 1260 isolates of L. monocytogenes were identified and submitted to the reference listeria laboratory. The average isolation rate was 12.1% with the highest prevalence being registered in poultry (27%). The serological results showed the prevalence of Lineage I, followed by Lineages II and III. The report revealed a high isolation rate of L. monocytogenes in certain RTE foods in spite of the existing zero tolerance policy.
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