RESEARCH PAPER
Prevalence and antimicrobial susceptibility of Listeria monocytogenes strains isolated from a
meat processing plant
1
Department of Microbiology and Food Technology, UTP University of Science and Technology, Bydgoszcz, Poland
2
Plant Breeding and Acclimatization Institute – National Research Institute, Bydgoszcz, Poland
3
Institute of Telecommunications and Computer Science, UTP University of Science and Technology, Bydgoszcz, Poland
4
Department of Microbiology, Nicolaus Copernicus University in Toruń, Collegium Medicum of L. Rydygier in Bydgoszcz,
Poland
5
Department of Food Hygiene and Consumer Health, University of Environmental and Life Sciences, Wrocław, Poland
6
Department of Theoretical Foundations of Biomedical Sciences and Medical Computer Science, Nicolaus Copernicus
University, Toruń, L. Rydygier Collegium Medium, Bydgoszcz, Poland
Corresponding author
Krzysztof Skowron
Department of Microbiology, Nicolaus Copernicus University in Toruń, Collegium Medicum of L. Rydygier in Bydgoszcz, M. Skłodowskiej-Curie 9, 85-094, Bydgoszcz, Poland
Department of Microbiology, Nicolaus Copernicus University in Toruń, Collegium Medicum of L. Rydygier in Bydgoszcz, M. Skłodowskiej-Curie 9, 85-094, Bydgoszcz, Poland
Ann Agric Environ Med. 2021;28(4):595–604
KEYWORDS
TOPICS
ABSTRACT
Introduction and objective:
The ability of L. monocytogenes to create biofilm results in the higher resistance to disinfectants and determines the need to search for effective methods of eradication. The aim of the study was to assess the level of L. monocytogenes contamination in the environment of a meat processing plant. The sensitivity of tested isolates to various antimicrobials used for disinfection purposes was also estimated.
Material and methods:
The samples were taken from raw materials, semi-finished and final products, as well as food contact surfaces inthe production hall and deli meat packaging department. The number of L. monocytogenes and the effect of eight different biocides on bacteria planktonic forms and biofilm formed on stainless steel and polypropylene was investigated. The effect of blood and albumin on L. monocytogenes resistance to disinfectants was also analysed.
Results:
The prevalence of L. monocytogenes on food contact surfaces was estimated at 2.93% (10 of 340 swabs taken). The samples of raw and processed products were not contaminated. Various disinfectants reduced the growth of planktonic L. monocytogenes forms at both tested concentrations 0.5% and 0.1% (irrespective of time exposure). The highest efficacy against L. monocytogenes biofilm was reported for agents containing hydrogen peroxide. The reduction of bacteria number ranged from 6.93–7.21 log CFU × cm-2, and was dependent on the surface type and time of agent application.
Conclusions:
In this study, the effectiveness of various disinfectants against planktonic bacteria and Listeria biofilm was observed. For the majority of disinfectants, the extension of time exposure increased bacteria elimination from the biofilm. The presence of blood resulted in reduction of the antilisterial action of most of the disinfectants applied at low concentrations.
The ability of L. monocytogenes to create biofilm results in the higher resistance to disinfectants and determines the need to search for effective methods of eradication. The aim of the study was to assess the level of L. monocytogenes contamination in the environment of a meat processing plant. The sensitivity of tested isolates to various antimicrobials used for disinfection purposes was also estimated.
Material and methods:
The samples were taken from raw materials, semi-finished and final products, as well as food contact surfaces inthe production hall and deli meat packaging department. The number of L. monocytogenes and the effect of eight different biocides on bacteria planktonic forms and biofilm formed on stainless steel and polypropylene was investigated. The effect of blood and albumin on L. monocytogenes resistance to disinfectants was also analysed.
Results:
The prevalence of L. monocytogenes on food contact surfaces was estimated at 2.93% (10 of 340 swabs taken). The samples of raw and processed products were not contaminated. Various disinfectants reduced the growth of planktonic L. monocytogenes forms at both tested concentrations 0.5% and 0.1% (irrespective of time exposure). The highest efficacy against L. monocytogenes biofilm was reported for agents containing hydrogen peroxide. The reduction of bacteria number ranged from 6.93–7.21 log CFU × cm-2, and was dependent on the surface type and time of agent application.
Conclusions:
In this study, the effectiveness of various disinfectants against planktonic bacteria and Listeria biofilm was observed. For the majority of disinfectants, the extension of time exposure increased bacteria elimination from the biofilm. The presence of blood resulted in reduction of the antilisterial action of most of the disinfectants applied at low concentrations.
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