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OCCURRENCE OF LISTERIA SPECIES IN PROCESSING EQUIPMENTS, UNITS AND FROZEN FISH OF FISH PROCESSING FACTORIES

Year 2016, , 40 - 48, 01.01.2016

Berna Kılınç , Atife Tuba Beken

https://doi.org/10.3153/JFHS16004

Abstract

This
study was performed to determine the presences of Listeria species in three fish processing factories in İzmir,
Turkey.  Gilt head seabream (Sparus aurata) has been processed in
three factories and exported as frozen to other foreign countries. Listeria spp.  expecially Lis­teria monocytogenes can be a point under consideration of fish
processing factories while exporting. For this purpose; A total of 300 samples
were examined for Listeria spp in
three fish processing factories to determine the contamination levels of fish
processing factories with Listeria spp.
Samples were taken from units of fish processing factories such as (boxes,
processing tables, floors) and equipments (processing coats, gloves) and also
processed products (frozen fish). According to the results of this study, Listeria monocytogenes was isolated from
21 or 7% of the samples Listeria ivanovi
was isolated from 15 or 5% of the samples and Listeria welshimeri/innocua was isolated from 2 or 0.6% of the
samples collected from three factories. Listeria
welshimeri/innocua was only isolated from the processing coats (2 or 11%)
in factory A. However, Listeria
monocytogenes was isolated from boxes (1 or 6%), processing tables (2 or
11%), floor (4 or 22%), processing coats (3 or 17%), gloves (6 or 33%) and
frozen fish (5 or 50%) samples taken from the factory C. Except for frozen
fish, Listeria ivanovi was isolated
from boxes (7 or 39 %), processing tables (3 or 17%), floor (3 or 17%),
processing coats (1 or 6 %) and gloves (1 or 6%) taken from the factory B. The
incidence of Listeria species in the
production line of fish processing factories points out that contamination can
occur during fish processing stage. Therefore, Listeria spp. must be controlled during processing of fishery
products. Proper cleaning and sanitation programme of fish processing factories
must be applied. Samples must be taken and examined regularly from every units
and equipments of fish processing factories to avoid the contamination and
spread of Listeria spp in fish
processing factories. Cleaning of fish processing equipments and fish
processing units could be very important in order to avoid the occurrence of
cross contamination of the fishery products. It must be taken hygienic
precautions because of the contamination of Listeria
spp. Besides HACCP plan must be applied to prevent recontamination of Listeria species to fishery products and
it must be also applied to eradicate Listeria
species from the fish processing factories.

Keywords

Listeria spp Contamination Fish pro-cessing factories Fishery product

References

  • Almeida, G., Magalhaes, R., Carneiro, L., Santos, I., Silva, J., Ferraira, V., Hogg, T., & Teixeira, P., (2013). Foci of contaminaton Listeria monocygones in diffrent cheese processing plants. International Journal of Food Microbiology, 167, 303-309.
  • Belessi, C.A, Gounadaki, A.S., Schvartzman, S., Jordan, K., & Skandamis, P.N., (2011). Evaluation of growth/no growth interface of Listeria monocytogenes growing on stainless steel surfaces, detached from biofilms or in suspension, in response to pH and NaCl. International Journal of Food Microbiology, 145, 53-60.
  • Beumer, R., (1997). Listeria monocytogenes detection and behaviour in food and in theenvironment. Thesis work. University of Wageningen. ISBN 90-5485-6327.
  • Calanche, J., Samayoa, S., Alonso, V. & Provincial, L.., Roncales, P., Beltran, J.A., (2013). Assessing the effectiveness of a cold chain for fresh fish salmon (Salmo salar) and sardine (sardina pilchardus) in a food processing plant. Food Control, 33, 126-135.
  • Campdepadrós, M, Stchigel, A.M., Romeu, M., Quilez, J., & Solà, R., (2012). Effectiveness of two sanitation procedures for decreasing the microbial contamination levels (including Listeria monocytogenes) on food contact and non-food contact surfaces in a dessert-processing factory. Food Control, 23, 26-31.
  • Cruz, C.D., & Fletcher, G.C., (2011): Prevalence and biofilm-forming ability of Listeria monocytogenes in New Zealand mussel (Perna canaliculus) processing plants. Food Microbiology, 28: 1387-1393.
  • Dhanashree, B., Ottab, S.K., Karunasagar, I., Goebel, W., & Karunasagar I., (2003). Incidence of Listeria spp. in clinical and food samples in Mangalore, India. Food Microbiology, 6, 447-453.
  • Dillon, R., & Patel, T., (1993). Effect of cold smoking and storage temperatures on L. monocytogenes in inoculated cold fillets (Gadus morhus). Food Research International, 26, 97-101.
  • Duarte, G., Vaz-Velho, M., Capell, C., & Gibbs, P., (1999). Efficiency of four secondary enrichment protocols in differentiation and isolation of Listeria spp. and Listeria monocytogenes from smoked fish processing chains. International Journal of Food Microbiology, 52, 163-168.
  • Encinas, J.P., Sanz, J.J., Garcıa-Lopez, M.L., & Otero, A., (1999). Behaviour of Listeria spp. in naturally contaminated chorizo (Spanish fermented sausage). International Journal of Food Microbiology, 46, 167-171.
  • Fernandes, C.F., Flick, G.J., & Thomas, T.B., (1998). Growth of Inoculated Psychrotrophic Pathogens on Refrigerated Fillets of Aquacultured Rainbow Trout and Channel Catfish. Journal of Food Protection, 61, 313-317.
  • Farber, J.M., (1991). Listeria monocytogenes in Fish Products. Journal of Food Protection, 54, 922-924.
  • Garrido, V., Vitas, A.I., & García-Jalón, I., (2009). Survey of Listeria monocytogenes in ready-to-eat products: Prevalence by brands and retail establishments for exposure assessment of listeriosis in Northern Spain. Food Control, 45, 986–991.
  • Gudbjornsdottir, B., Suihko, M.L., Gustavsson, P., Thorkelsson, G., Salo, S., Sjoberg, A.M., Niclasen, O., & Bredholt, S., (2004). The incidence of Listeria monocytogenes in meat, poultry andseafood plants in the Nordic countries. Food Microbiology, 21, 217–225.
  • Guyer, S., & Jemmi, T., (1991). Behavior of Listeria monocytogenes during Fabrication and Storage of Experimentally Contaminated Smoked Salmon. Applied and Environmental Microbiology, 57, 1523-1527.
  • Hudson, J. A., & Mott J., (1993). Growth of Listeria monocytogenes, Aeromonas hydrophila and Yersinia enterocolitica on cold-smoked salmon under refrigeration and mild temperature abuse. Food Microbiology, 10, 61-68.
  • Huss, H.H., (1997). Control of indigenous pathogenic bacteria in seafood. Food Control, 8, 91-98.
  • ISO, (1997). 11290-1:1997 Horizontal method for the detection and enumeration of Listeria monocytogenes Part 1: Detection Method.
  • Jemmi, T., & Keusch, A., (1992). Behavior of L. monocytogenes during processing and storage of experimentally contaminated hot smoked trout. International Journal of Food Microbiology, 15, 339-346.
  • Jorgensen, L.V., & Huss, H.H., (1998). Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood. International Journal of Food Microbiology, 42, 127-131.
  • Keeratipibul, S., & Techaruwichit, P., (2012). Tracking sources of Listeria contamination in a cooked chicken meat factory by PCR-RAPD-based DNA fingerprinting. Food Control, 27, 64-72.
  • Kılınç, B., (2001). Su Ürünlerinde Listeria monocytogenes. Ege Üniversitesi Su Ürünleri Dergisi, 18, 565-574.
  • Kisla, D., Üzgün, Y., & Demirhisar, M.A., (2007). Incidence and sources of Listeria monocytogenes in a traditional hot-smoked rainbow trout processing plant in Turkey. International Journal of Food Science and Technology, 42, 1376-1381.
  • Korsak, D., Borek, A., Daniluk, S., Grabowska, A., & Pappelbaum, K., (2012). Antimicrobial susceptibilities of Listeria monocytoges rains isolated from food and food processing environment in Poland. International Journal of Food Microbiology, 158, 203-208.
  • Kovacevic, J., Mesak, L.R., & Allen, K.J., (2012). Occurrence and characterization of Listeria spp. in ready-to-eat retail foods from Vancouver, British Columbia. Food Microbiology, 30, 372-378.
  • Liu, C., & Su, Y.C., (2006). Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves. International Journal of Food Microbiology, 110, 149-154.
  • Martin, B., Perich, A., Gomez, D., Yanguela, J., Rodruguez, A., Garriga, M., & Aymerich, T., (2014). Diversity and distrubition of Listeria monocytogenes in meat processing plants. Food Microbiology, 44, 119-127.
  • Miettinen, H., & Wirtanen, G., (2006). Ecology of Listeria spp. in a fish farm and molecular typing of Listeria monocytogenes from fish farming and processing companies. International Journal of Food Microbiology, 112, 138–146.
  • McLauchlin, J., (1997). The identification of Listeria species. International Journal of Food Microbiology, 38, 77-81.
  • Motes, M.L., Jr., (1991). Incidence of Listeria spp. in shrimp, oysters and estuarine waters. Journal of Food Protection, 54, 170-173.
  • Midelet-Bourdin, G., Copin S., Leleu G., & Malle, P., (2010). Determination of Listeria monocytogenes growth potential on new fresh salmon preparations. Food Control, 21, 1415-1418.
  • Ortiz, S., Lopez, V., & Martinez-Suarez, J.V., (2014). Control of Listeria monocygenes contamination in an Lberian pork processing plant and selection of benzalkonium chloride- resistant strains. Food Microbiology, 39, 81-88.
  • Porsby, C.H., Vogel, B.F., Mohr, M., & Gram, L., (2008). Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes. International Journal of Food Microbiology, 122, 287-295.
  • Poysky, F.T., Paranjpye, R.N., Peterson, M.E., Pelroy, G. A., Guttman, A.E., & Eklund, M. W., (1997). Inactivation of Listeria monocytogenes on hot-smoked salmon by the interaction of heat and smoke or liquid smoke. Journal of Food Protection, 60, 649-654.
  • Rodriguez-Lopez, P., Saa-Ibusquiza, P., Mosquera-Fernandez, M., & Lopez-Cabo, M., (2015). Listeria monocytogenes –carrying consortia in food industry. Composition, subtyping and numerical characterization of mono species biyofilm dynamics on stainless steel. International Journal of Food Microbiology, 206, 84-95.
  • Rorvik, L.M., Skjerve, E., Knudsen, B.R., & Yndestad, M., (1997). Risk factors for contamination of smoked salmon with Listeria monocytogenes during processing. International Journal of Food Microbiology, 37, 215-219.
  • Rotariu, O., Thomas, D.J.I., Goodburn, K.E., Hutchison, M.L., & Strachan, N.J.C., (2014). Smoked salmon industry practices and their association with Listeria monocytogenes. Food Control, 35, 284-292.
  • Ruckeri, I., Muhterem-Uyar, M., Muri- Klinger, S., Wagner, K.H., Wagner, M., & Stessl, B., (2014). Listeria monocytogenes in a cheese processing facility: Learning from contamination scenarios over three years of sampling. International Journal of Food Microbiology, 189, 98-105.
  • Sakara, T., Cappuyns, A.M., Derlinden, E.V., Rosnes, J.T., Valdramidis, V.P., & Impe, J.F.V., (2011). Quantifying the combined effect of salt and temperature on the growth of Listeria strains isolated from salmon and salmon processing environments. Procedia Food Science, 1, 1001-1006.
  • Strydom, A., Bester, I.M., Cameron, M., Charles, M.A.P., Franz, R., & Withuhn, C., (2013). Subtyping of Listeria monocytogenes isolated from South African avacoda processing facility using PCR-RFLP and PFGE. Food Control, 31, 274-279.
  • Svanevik, C.S., Roiha, I.S., Levsen, A., & Lunestad, B.T., (2015). Microbiological assessment a long the fish production chain of the Norwegian pelajic fisheries sector. Results from a spot sampling programme. Food Microbiology, 51, 144-153.
  • Thévenot, D., Delignette-Muller, M.L., Christieans, S., Leroy, S., Kodjo, A., & Vernozy-Rozand, C., (2006). Serological and molecular ecology of Listeria monocytogenes isolates collected from 13 French pork meat salting–curing plants and their products. International Journal of Food Microbiology, 112, 153-161.

Year 2016, , 40 - 48, 01.01.2016

Berna Kılınç , Atife Tuba Beken

https://doi.org/10.3153/JFHS16004

Abstract

References

  • Almeida, G., Magalhaes, R., Carneiro, L., Santos, I., Silva, J., Ferraira, V., Hogg, T., & Teixeira, P., (2013). Foci of contaminaton Listeria monocygones in diffrent cheese processing plants. International Journal of Food Microbiology, 167, 303-309.
  • Belessi, C.A, Gounadaki, A.S., Schvartzman, S., Jordan, K., & Skandamis, P.N., (2011). Evaluation of growth/no growth interface of Listeria monocytogenes growing on stainless steel surfaces, detached from biofilms or in suspension, in response to pH and NaCl. International Journal of Food Microbiology, 145, 53-60.
  • Beumer, R., (1997). Listeria monocytogenes detection and behaviour in food and in theenvironment. Thesis work. University of Wageningen. ISBN 90-5485-6327.
  • Calanche, J., Samayoa, S., Alonso, V. & Provincial, L.., Roncales, P., Beltran, J.A., (2013). Assessing the effectiveness of a cold chain for fresh fish salmon (Salmo salar) and sardine (sardina pilchardus) in a food processing plant. Food Control, 33, 126-135.
  • Campdepadrós, M, Stchigel, A.M., Romeu, M., Quilez, J., & Solà, R., (2012). Effectiveness of two sanitation procedures for decreasing the microbial contamination levels (including Listeria monocytogenes) on food contact and non-food contact surfaces in a dessert-processing factory. Food Control, 23, 26-31.
  • Cruz, C.D., & Fletcher, G.C., (2011): Prevalence and biofilm-forming ability of Listeria monocytogenes in New Zealand mussel (Perna canaliculus) processing plants. Food Microbiology, 28: 1387-1393.
  • Dhanashree, B., Ottab, S.K., Karunasagar, I., Goebel, W., & Karunasagar I., (2003). Incidence of Listeria spp. in clinical and food samples in Mangalore, India. Food Microbiology, 6, 447-453.
  • Dillon, R., & Patel, T., (1993). Effect of cold smoking and storage temperatures on L. monocytogenes in inoculated cold fillets (Gadus morhus). Food Research International, 26, 97-101.
  • Duarte, G., Vaz-Velho, M., Capell, C., & Gibbs, P., (1999). Efficiency of four secondary enrichment protocols in differentiation and isolation of Listeria spp. and Listeria monocytogenes from smoked fish processing chains. International Journal of Food Microbiology, 52, 163-168.
  • Encinas, J.P., Sanz, J.J., Garcıa-Lopez, M.L., & Otero, A., (1999). Behaviour of Listeria spp. in naturally contaminated chorizo (Spanish fermented sausage). International Journal of Food Microbiology, 46, 167-171.
  • Fernandes, C.F., Flick, G.J., & Thomas, T.B., (1998). Growth of Inoculated Psychrotrophic Pathogens on Refrigerated Fillets of Aquacultured Rainbow Trout and Channel Catfish. Journal of Food Protection, 61, 313-317.
  • Farber, J.M., (1991). Listeria monocytogenes in Fish Products. Journal of Food Protection, 54, 922-924.
  • Garrido, V., Vitas, A.I., & García-Jalón, I., (2009). Survey of Listeria monocytogenes in ready-to-eat products: Prevalence by brands and retail establishments for exposure assessment of listeriosis in Northern Spain. Food Control, 45, 986–991.
  • Gudbjornsdottir, B., Suihko, M.L., Gustavsson, P., Thorkelsson, G., Salo, S., Sjoberg, A.M., Niclasen, O., & Bredholt, S., (2004). The incidence of Listeria monocytogenes in meat, poultry andseafood plants in the Nordic countries. Food Microbiology, 21, 217–225.
  • Guyer, S., & Jemmi, T., (1991). Behavior of Listeria monocytogenes during Fabrication and Storage of Experimentally Contaminated Smoked Salmon. Applied and Environmental Microbiology, 57, 1523-1527.
  • Hudson, J. A., & Mott J., (1993). Growth of Listeria monocytogenes, Aeromonas hydrophila and Yersinia enterocolitica on cold-smoked salmon under refrigeration and mild temperature abuse. Food Microbiology, 10, 61-68.
  • Huss, H.H., (1997). Control of indigenous pathogenic bacteria in seafood. Food Control, 8, 91-98.
  • ISO, (1997). 11290-1:1997 Horizontal method for the detection and enumeration of Listeria monocytogenes Part 1: Detection Method.
  • Jemmi, T., & Keusch, A., (1992). Behavior of L. monocytogenes during processing and storage of experimentally contaminated hot smoked trout. International Journal of Food Microbiology, 15, 339-346.
  • Jorgensen, L.V., & Huss, H.H., (1998). Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood. International Journal of Food Microbiology, 42, 127-131.
  • Keeratipibul, S., & Techaruwichit, P., (2012). Tracking sources of Listeria contamination in a cooked chicken meat factory by PCR-RAPD-based DNA fingerprinting. Food Control, 27, 64-72.
  • Kılınç, B., (2001). Su Ürünlerinde Listeria monocytogenes. Ege Üniversitesi Su Ürünleri Dergisi, 18, 565-574.
  • Kisla, D., Üzgün, Y., & Demirhisar, M.A., (2007). Incidence and sources of Listeria monocytogenes in a traditional hot-smoked rainbow trout processing plant in Turkey. International Journal of Food Science and Technology, 42, 1376-1381.
  • Korsak, D., Borek, A., Daniluk, S., Grabowska, A., & Pappelbaum, K., (2012). Antimicrobial susceptibilities of Listeria monocytoges rains isolated from food and food processing environment in Poland. International Journal of Food Microbiology, 158, 203-208.
  • Kovacevic, J., Mesak, L.R., & Allen, K.J., (2012). Occurrence and characterization of Listeria spp. in ready-to-eat retail foods from Vancouver, British Columbia. Food Microbiology, 30, 372-378.
  • Liu, C., & Su, Y.C., (2006). Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves. International Journal of Food Microbiology, 110, 149-154.
  • Martin, B., Perich, A., Gomez, D., Yanguela, J., Rodruguez, A., Garriga, M., & Aymerich, T., (2014). Diversity and distrubition of Listeria monocytogenes in meat processing plants. Food Microbiology, 44, 119-127.
  • Miettinen, H., & Wirtanen, G., (2006). Ecology of Listeria spp. in a fish farm and molecular typing of Listeria monocytogenes from fish farming and processing companies. International Journal of Food Microbiology, 112, 138–146.
  • McLauchlin, J., (1997). The identification of Listeria species. International Journal of Food Microbiology, 38, 77-81.
  • Motes, M.L., Jr., (1991). Incidence of Listeria spp. in shrimp, oysters and estuarine waters. Journal of Food Protection, 54, 170-173.
  • Midelet-Bourdin, G., Copin S., Leleu G., & Malle, P., (2010). Determination of Listeria monocytogenes growth potential on new fresh salmon preparations. Food Control, 21, 1415-1418.
  • Ortiz, S., Lopez, V., & Martinez-Suarez, J.V., (2014). Control of Listeria monocygenes contamination in an Lberian pork processing plant and selection of benzalkonium chloride- resistant strains. Food Microbiology, 39, 81-88.
  • Porsby, C.H., Vogel, B.F., Mohr, M., & Gram, L., (2008). Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes. International Journal of Food Microbiology, 122, 287-295.
  • Poysky, F.T., Paranjpye, R.N., Peterson, M.E., Pelroy, G. A., Guttman, A.E., & Eklund, M. W., (1997). Inactivation of Listeria monocytogenes on hot-smoked salmon by the interaction of heat and smoke or liquid smoke. Journal of Food Protection, 60, 649-654.
  • Rodriguez-Lopez, P., Saa-Ibusquiza, P., Mosquera-Fernandez, M., & Lopez-Cabo, M., (2015). Listeria monocytogenes –carrying consortia in food industry. Composition, subtyping and numerical characterization of mono species biyofilm dynamics on stainless steel. International Journal of Food Microbiology, 206, 84-95.
  • Rorvik, L.M., Skjerve, E., Knudsen, B.R., & Yndestad, M., (1997). Risk factors for contamination of smoked salmon with Listeria monocytogenes during processing. International Journal of Food Microbiology, 37, 215-219.
  • Rotariu, O., Thomas, D.J.I., Goodburn, K.E., Hutchison, M.L., & Strachan, N.J.C., (2014). Smoked salmon industry practices and their association with Listeria monocytogenes. Food Control, 35, 284-292.
  • Ruckeri, I., Muhterem-Uyar, M., Muri- Klinger, S., Wagner, K.H., Wagner, M., & Stessl, B., (2014). Listeria monocytogenes in a cheese processing facility: Learning from contamination scenarios over three years of sampling. International Journal of Food Microbiology, 189, 98-105.
  • Sakara, T., Cappuyns, A.M., Derlinden, E.V., Rosnes, J.T., Valdramidis, V.P., & Impe, J.F.V., (2011). Quantifying the combined effect of salt and temperature on the growth of Listeria strains isolated from salmon and salmon processing environments. Procedia Food Science, 1, 1001-1006.
  • Strydom, A., Bester, I.M., Cameron, M., Charles, M.A.P., Franz, R., & Withuhn, C., (2013). Subtyping of Listeria monocytogenes isolated from South African avacoda processing facility using PCR-RFLP and PFGE. Food Control, 31, 274-279.
  • Svanevik, C.S., Roiha, I.S., Levsen, A., & Lunestad, B.T., (2015). Microbiological assessment a long the fish production chain of the Norwegian pelajic fisheries sector. Results from a spot sampling programme. Food Microbiology, 51, 144-153.
  • Thévenot, D., Delignette-Muller, M.L., Christieans, S., Leroy, S., Kodjo, A., & Vernozy-Rozand, C., (2006). Serological and molecular ecology of Listeria monocytogenes isolates collected from 13 French pork meat salting–curing plants and their products. International Journal of Food Microbiology, 112, 153-161.
There are 42 citations in total.

Details

Journal Section Articles
Authors

Berna Kılınç

Atife Tuba Beken

Publication Date January 1, 2016
Submission Date October 19, 2015
Published in Issue Year 2016

Cite

APA Kılınç, B., & Beken, A. T. (2016). OCCURRENCE OF LISTERIA SPECIES IN PROCESSING EQUIPMENTS, UNITS AND FROZEN FISH OF FISH PROCESSING FACTORIES. Food and Health, 2(1), 40-48. https://doi.org/10.3153/JFHS16004

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