Rincón-Gamboa Sandra M, Poutou-Piñales Raúl A, Carrascal-Camacho Ana K
Laboratorio de Microbiología de Alimentos. Grupo de Biotecnología Ambiental e Industrial (GBAI). Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, D.C. 110-23, Colombia.
Laboratorio Biotecnología Molecular. Grupo de Biotecnología Ambiental e Industrial (GBAI). Departamento de Microbiología, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, D.C. 110-23, Colombia.
Heliyon. 2024 Mar 22;10(7):e28662. doi: 10.1016/j.heliyon.2024.e28662. eCollection 2024 Apr 15.
Listeriosis is a disease caused by , a relevant microorganism as a causative agent of foodborne diseases - FBD. This study aimed to evaluate the distribution of spp., and in different production areas in two small plants (A and B) and two micro-food processing plants (C and D) producing meat derivatives, located in different cities of Colombia. The methodology implemented was . The analysis of sampling points is based on a harmonised tool. . Four samplings in each production plant between 2019 and 2020. . Isolation and identification of microorganisms through conventional microbiology, a semi-automated system, molecular serotyping and clonal characterisation by ERIC-PCR. frequency in the production plants belonging to the study ranged between 5.9 and 28.6 %; for spp., plants A and D had isolated, plant A had the highest proportion, while for geno-serotypes found were: 1/2a, 1/2c, 4a-4c, 4b, 4d - 4e, with geno-serotype 4b as the most frequent. Furthermore, possible persistent isolates were detected in plant C as the feasible sources of contamination, based on failures in flow management, raw material contaminated with lack of standardised cooking processes and transfer of the microorganism through equipment and surfaces. Finally, in three of the four production plants assayed, or spp. were present in the packaging area in some of the samples taken during the study, which calls for increased and frequent monitoring, as well as constant technical support for the control of in micro and small-scale production plants.
李斯特菌病是由一种作为食源性疾病（FBD）病原体的相关微生物引起的疾病。本研究旨在评估位于哥伦比亚不同城市的两家小型工厂（A和B）以及两家肉类衍生物微型食品加工厂（C和D）不同生产区域中[具体微生物名称1]、[具体微生物名称2]和[具体微生物名称3]的分布情况。所采用的方法是[具体方法名称]。采样点分析基于一种统一的工具。[具体说明1]。2019年至2020年期间，在每个生产工厂进行了四次采样。[具体说明2]。通过传统微生物学、半自动系统进行微生物的分离和鉴定，采用分子血清分型以及ERIC-PCR进行克隆特征分析。[具体微生物名称1]在属于该研究的生产工厂中的检出频率在5.9%至28.6%之间；对于[具体微生物名称2]，工厂A和D分离到了，其中工厂A的比例最高，而对于[具体微生物名称3]，发现的基因血清型有：1/2a、1/2c、4a - 4c、4b、4d - 4e，基因血清型4b最为常见。此外，基于流程管理失误、受[具体微生物名称1]污染的原材料、缺乏标准化烹饪工艺以及微生物通过设备和表面的转移，在工厂C中检测到可能存在的持续性菌株，这些菌株可能是污染源。最后，在所检测的四个生产工厂中的三个工厂里，在研究期间采集的一些样品的包装区域中存在[具体微生物名称1]或[具体微生物名称2]，这就需要加强并频繁进行监测，以及为微型和小型生产工厂控制[具体微生物名称1]提供持续的技术支持。
