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  • Title: Prevalence of Listeria species and L. monocytogenes in ready-to-eat foods in the West Pomeranian region of Poland: Correlations between the contamination level, serogroups, ingredients, and producers.
    Author: Szymczak B, Szymczak M, Trafiałek J.
    Journal: Food Microbiol; 2020 Oct; 91():103532. PubMed ID: 32539959.
    Abstract:
    Poland is one of the largest food producers in Europe, and the West Pomeranian region of Poland is a large producer of RTE food. Thus, the objective of this study was to determine the prevalence of Listeria sp. and L. monocytogenes (LM) in RTE foods manufactured by 13 selected Polish food producers whose processing plants are located in this region. In total, 650 samples of RTE foods, and 263 ingredients of salads and desserts were analyzed. Almost 18% of the RTE foods failed to meet the zero tolerance limit for Listeria, which means they should not be allowed for retail. LM was isolated from 13.5% of the samples, with counts of 10-100 CFU/g noted in half of them. Products with meat and dairy ingredients, and fish products, sandwiches, sprouts and sushi, were at the highest statistically significant risk of LM contamination. Four serogroups were identified among the LM isolated from RTE foods, of which the 4b-4d-4e serogroup was predominating. The samples most heavily contaminated with LM contained even 2 serogroups. Results were subjected to the cluster analysis and principal component analysis to determine correlations between food groups, food ingredients, producers, contamination level, and serogroups of LM.
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