000134939 001__ 134939
000134939 005__ 20240509150148.0
000134939 0247_ $$2doi$$a10.4315/0362-028X.JFP-17-380
000134939 0248_ $$2sideral$$a108068
000134939 037__ $$aART-2018-108068
000134939 041__ $$aeng
000134939 100__ $$0(orcid)0000-0001-9123-4037$$aLabrador, M.$$uUniversidad de Zaragoza
000134939 245__ $$aEvaluation of a Method for Rapid Detection of Listeria monocytogenes in Dry-Cured Ham Based on Impedanciometry Combined with Chromogenic Agar
000134939 260__ $$c2018
000134939 5203_ $$aThe food industry is in need of rapid, reliable methodologies for the detection of Listeria monocytogenes in ready-to-eat products, as an alternative to the International Organization of Standardization (ISO) 11290-1 reference method. The aim of this study was to evaluate impedanciometry combined with chromogenic agar culture for the detection of L. monocytogenes in dry-cured ham. The experimental setup consisted in assaying four strains of L. monocytogenes and two strains of Listeria innocua in pure culture. The method was evaluated according to the ISO 16140:2003 standard through a comparative study with the ISO reference method with 119 samples of dry-cured ham. Significant determination coefficients (R-2 of up to 0.99) for all strains assayed in pure culture were obtained. The comparative study results had 100% accuracy, 100% specificity, and 100% sensitivity. Impedanciometry followed by chromogenic agar culture was capable of detecting 1 CFU/25 g of food. L. monocytogenes was not detected in the 65 commercial samples tested. The method evaluated herein represents a promising alternative for the food industry in its efforts to control L. monocytogenes. Overall analysis time is shorter and the method permits a straightforward analysis of a large number of samples with reliable results.
000134939 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/INNPACTO-IPT-2012-0189-060000
000134939 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000134939 590__ $$a1.559$$b2018
000134939 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b76 / 135 = 0.563$$c2018$$dQ3$$eT2
000134939 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b125 / 162 = 0.772$$c2018$$dQ4$$eT3
000134939 592__ $$a0.613$$b2018
000134939 593__ $$aMicrobiology$$c2018$$dQ2
000134939 593__ $$aFood Science$$c2018$$dQ2
000134939 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000134939 700__ $$0(orcid)0000-0001-6375-9784$$aRota, M.C.$$uUniversidad de Zaragoza
000134939 700__ $$0(orcid)0000-0003-2247-0954$$aPerez, C.$$uUniversidad de Zaragoza
000134939 700__ $$0(orcid)0000-0001-7195-3640$$aHerrera, A.$$uUniversidad de Zaragoza
000134939 700__ $$0(orcid)0000-0002-1668-4940$$aBayarri, S.$$uUniversidad de Zaragoza
000134939 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000134939 773__ $$g81, 5 (2018), 705-712$$pJ. food prot.$$tJOURNAL OF FOOD PROTECTION$$x0362-028X
000134939 8564_ $$s466559$$uhttps://zaguan.unizar.es/record/134939/files/texto_completo.pdf$$yVersión publicada
000134939 8564_ $$s2924844$$uhttps://zaguan.unizar.es/record/134939/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000134939 909CO $$ooai:zaguan.unizar.es:134939$$particulos$$pdriver
000134939 951__ $$a2024-05-09-13:05:15
000134939 980__ $$aARTICLE