000060651 001__ 60651
000060651 005__ 20200811091507.0
000060651 0247_ $$2doi$$a10.3390/foods4030271
000060651 0248_ $$2sideral$$a98048
000060651 037__ $$aART-2015-98048
000060651 041__ $$aeng
000060651 100__ $$aGómez, Diego
000060651 245__ $$aOccurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain
000060651 260__ $$c2015
000060651 5060_ $$aAccess copy available to the general public$$fUnrestricted
000060651 5203_ $$aThe aim of this work was to study the occurrence of Listeria monocytogenes in several types of ready-to-eat (RTE) meat products and in the environment of meat processing plants. A total of 129 samples of RTE meat products and 110 samples from work surfaces and equipment were analyzed. L. monocytogenes was detected in 6 out of 35 cooked products (17.14%), 21 out of 57 raw-cured products (36.84%), and 9 out of 37 dry-cured, salted products (24.32%). The number of sample units that exceeded the food safety limit of 100 cfu/g decreased from the manufacture date to half shelf life, and then it was further reduced at the end of shelf life. L. monocytogenes was detected in 25 out of 110 (22.72%) food contact surfaces. The number of positive and negative results from both food and environmental samples were cross-tabulated and the calculated Cohen’s kappa coefficient (¿) was 0.3233, indicating a fair agreement in terms of Listeria contamination. L. monocytogenes was recovered after cleaning and disinfection procedures in four plants, highlighting the importance of thorough cleaning and disinfection.
000060651 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A01$$9info:eu-repo/grantAgreement/ES/MICINN/CSD2007-00016$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2014-51742-REDC
000060651 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000060651 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000060651 700__ $$aIguácel, Laura Pilar
000060651 700__ $$0(orcid)0000-0001-6375-9784$$aRota, Mª C.$$uUniversidad de Zaragoza
000060651 700__ $$0(orcid)0000-0002-3320-9295$$aCarramiñana, J.Juan$$uUniversidad de Zaragoza
000060651 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustín$$uUniversidad de Zaragoza
000060651 700__ $$aYangüela, Javier$$uUniversidad de Zaragoza
000060651 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000060651 773__ $$g4, 3 (2015), 271-282$$pFoods$$tFoods$$x2304-8158
000060651 8564_ $$s389500$$uhttp://zaguan.unizar.es/record/60651/files/texto_completo.pdf$$yVersión publicada
000060651 8564_ $$s86643$$uhttp://zaguan.unizar.es/record/60651/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000060651 909CO $$ooai:zaguan.unizar.es:60651$$particulos$$pdriver
000060651 951__ $$a2020-08-11-09:02:47
000060651 980__ $$aARTICLE