000160939 001__ 160939
000160939 005__ 20251017144632.0
000160939 0247_ $$2doi$$a10.3390/foods14091519
000160939 0248_ $$2sideral$$a144092
000160939 037__ $$aART-2025-144092
000160939 041__ $$aeng
000160939 100__ $$0(orcid)0000-0002-3512-173X$$aRomero de Castilla López, Belén$$uUniversidad de Zaragoza
000160939 245__ $$aControl of Persistent Listeria monocytogenes in the Meat Industry: From Detection to Prevention
000160939 260__ $$c2025
000160939 5060_ $$aAccess copy available to the general public$$fUnrestricted
000160939 5203_ $$aListeria monocytogenes poses a significant food safety risk, particularly in ready-to-eat (RTE) products, due to its persistence in food processing environments. This study aimed to assess the significance of L. monocytogenes contamination routes, persistence, and monitoring and control in two Spanish food industries: a fresh pork-cutting industry (Industry A) and an RTE food production industry (Industry B). A total of 698 samples from raw materials, final products, food contact surfaces (FCSs), and non-food contact surfaces (NFCSs) were analyzed using impedanciometry, isolation and identification on chromogenic agars, and molecular typing using serotyping and pulsed-field gel electrophoresis. In Industry A, L. monocytogenes contamination increased from 16.7% in raw materials to 53.3% in final products, with four persistent strains detected mainly on FCSs, pointing to their role in pathogen dissemination. In Industry B, the presence of L. monocytogenes decreased from 21.2% in raw materials to undetectable levels in the final products. Only one persistent strain was identified, mainly on NFCSs. Serotype 1/2a predominated in both environments. These findings emphasize the importance of robust monitoring, including contamination characterization, for L. monocytogenes prevention and control. Strengthening control measures in fresh meat processing and enhancing facility and equipment designs could improve overall hygiene and reduce the persistence of L. monocytogenes.
000160939 536__ $$9info:eu-repo/grantAgreement/ES/MCIU-CDTI/IDI-20210675$$9info:eu-repo/grantAgreement/ES/MCIU-CDTI/IDI-20210676
000160939 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000160939 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000160939 700__ $$0(orcid)0000-0001-6194-8346$$aGómez Lozano, Diego$$uUniversidad de Zaragoza
000160939 700__ $$0(orcid)0000-0001-7195-3640$$aHerrera Marteache, Antonio$$uUniversidad de Zaragoza
000160939 700__ $$0(orcid)0000-0002-3771-0749$$aConchello Moreno, Pilar$$uUniversidad de Zaragoza
000160939 700__ $$0(orcid)0000-0001-6375-9784$$aRota García, Carmen$$uUniversidad de Zaragoza
000160939 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000160939 773__ $$g14, 9 (2025), 1519 [20 pp.]$$pFoods$$tFoods$$x2304-8158
000160939 8564_ $$s3927532$$uhttps://zaguan.unizar.es/record/160939/files/texto_completo.pdf$$yVersión publicada
000160939 8564_ $$s2540689$$uhttps://zaguan.unizar.es/record/160939/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000160939 909CO $$ooai:zaguan.unizar.es:160939$$particulos$$pdriver
000160939 951__ $$a2025-10-17-14:26:48
000160939 980__ $$aARTICLE