Vitas A I, Garcia-Jalon V Aguado e I
Department of Microbiology, University of Navarra, C/Irunlarrea 1, 31008 Pamplona, Spain.
Int J Food Microbiol. 2004 Feb 1;90(3):349-56. doi: 10.1016/s0168-1605(03)00314-3.
The presence of Listeria spp. was investigated in a total of 3685 food samples obtained from different industries and markets of Northern Spain in the last 4 years. The samples analyzed include fresh raw products (meat, milk and poultry) and treated products (cooked and cured meats, frozen vegetables and smoked salmon). Occurrence of Listeria spp. varied from 8.1% in soft cheese to 76.3% in raw poultry samples. The highest incidence of L. monocytogenes also occurred in raw poultry (36.1% positive samples). Despite this high incidence of contamination, these kinds of products carry a low risk of listeriosis transmission because of the heat treatment prior to consumption. On the other hand, the ready-to-eat products (RTE) tested in this study showed incidences that could pose serious health problems, taking into account that the storage conditions may allow for rapid growth of the pathogen. It was also found that up to 75.5% of the L. monocytogenes strains isolated in this study belonged to serogroup 1, mainly serotype 1/2a, while the clinical cases observed in Navarra in the same period of time belonged mainly to serotype 4b/4bx.
在过去4年里，对从西班牙北部不同行业和市场采集的总共3685份食品样本进行了李斯特菌属的检测。分析的样本包括新鲜的生鲜产品（肉类、牛奶和家禽）以及加工产品（熟肉和腌肉、冷冻蔬菜和烟熏三文鱼）。李斯特菌属的检出率从软奶酪中的8.1%到生禽样本中的76.3%不等。单核细胞增生李斯特菌的最高检出率同样出现在生禽中（36.1%的样本呈阳性）。尽管污染发生率很高，但由于这些产品在食用前经过热处理，因此它们传播李斯特菌病的风险较低。另一方面，本研究中检测的即食产品（RTE）的检出率可能会带来严重的健康问题，因为储存条件可能会使病原体迅速生长。研究还发现，本研究中分离出的单核细胞增生李斯特菌菌株中，高达75.5%属于血清群1，主要是血清型1/2a，而同期在纳瓦拉观察到的临床病例主要属于血清型4b/4bx。
