Prevalence and characterization of Listeria monocytogenes, Salmonella and Shiga toxin-producing Escherichia coli isolated from small Mexican retail markets of queso fresco

被引：16

作者：

Beltran, Marcela Soto ^{[1
]}

Gerba, Charles P. ^{[1
]}

Fett, Anna Porto ^{[2
]}

Luchansky, John B. ^{[2
]}

Chaidez, Cristobal ^{[3
]}

机构：

[1] Univ Arizona, Dept Soil Water & Environm Sci, Tucson, AZ USA

[2] USDA ARS, Wyndmoor, PA USA

[3] CIAD, Culiacan, Mexico

来源：

INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH | 2015年 / 25卷 / 02期

关键词：

queso fresco; food safety; Escherichia coli; Shiga toxin; Salmonella; Listeria monocytogenes; RAW-MILK; SOFT CHEESE; O157-H7; IDENTIFICATION; OUTBREAK; FOODS; RELATEDNESS; SURVIVAL;

D O I：

10.1080/09603123.2014.915016

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Queso fresco (QF) is a handmade cheese consumed and produced in Latin America. In Mexico, QF production is associated with a microbiological risk. The aim of the study was to determine the incidence and characterization of Listeria monocytogenes, Salmonella spp., and Shiga toxin-producing Escherichia coli (STEC) in QF from retail markets of the north-western State of Sinaloa, Mexico, and to assess the effect of physicochemical parameters on Listeria presence. A total of 75 QF samples were obtained. L. monocytogenes, E. coli, and coliforms were detected in 9.3, 94, and 100 %, respectively. Salmonella was not detected. STEC isolates showed virulence genes. Microbial loads were above the maximum values recommended by the Official Mexican Standards. Physicochemical parameters such as water activity (a(w)), moisture content, pH, and salinity played a role in Listeria prevalence in QF. Rigorous control in QF made in Culiacan, Mexico is needed to reduce the risk of foodborne pathogens.

引用

页码：140 / 148

页数：9

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