Premium
INCIDENCE OF LISTERIA SPECIES IN INDIAN SEAFOODS AND MEAT
Author(s) -
KAMAT A.S.,
NAIR P.M.
Publication year - 1994
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1994.tb00589.x
Subject(s) - listeria , listeria monocytogenes , food science , agar , fish <actinopterygii> , biology , microbiology and biotechnology , chemistry , bacteria , fishery , genetics
Thirty eight samples of fresh, frozen and dry seafoods and 27 samples of fresh and cold stored meat and meat products obtained from retail shops were examined for the presence of Listeria spp. Direct plating of the sample homogenate on Listeria Selective Agar (LSA) was compared with the two step enrichment method devised by Hao et al. for detecting Listeria spp. in vegetables. We report that modification of this methodology involving cold enrichment for 48 h in Brain Heart Infusion (BHI) at 10C followed by enrichment at 37C in Listeria enrichment broth (LE) resulted the enumeration of a large population of Listeria from flesh foods. Listeria isolates from fish and meat were identified by employing the cultural methods given in modified version of the Bacteriological Analytical Manual (Lovett and Hitchins 1988). Listeria spp. from seafoods were identified, with the order of predominance as L. grayi, L. innocua, L. murrayi, L. seeligeri. Samples of meat and their products were found to be contaminated mainly with L. innocua and L. murrayi. In contrast, screening of an independent batch of 20 fish and meat samples by adopting the PHLS (UK) method revealed predominance of L. grayi and L. seeligeri in fish and presence of additional species like L. seeligeri, L. ivanovii and L. welshimeri in meat products. None of the methods however could detect incidence of L. monocytogenes in any of the samples tested from local market in Bombay.