Listeria species in raw and ready-to-eat foods from restaurants

被引：40
|
作者：
Soriano, JM
Rico, H
Molto, JC
Mañes, J
机构：
[1] Univ Valencia, Fac Pharm, Food Chem Lab, E-46100 Valencia, Spain
[2] Univ Valencia, Fac Pharm, Microbiol Lab, E-46100 Valencia, Spain
来源：
JOURNAL OF FOOD PROTECTION | 2001年 / 64卷 / 04期
关键词：
D O I：
10.4315/0362-028X-64.4.551
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
From September 1999 to March 2000, meat (pork, beef, and chicken), fish (salmon, hake, and sole), vegetable (lettuce and spinach), and Spanish potato omelette samples obtained at restaurants were collected and tested for the occurrence of Listeria spp. Listeria monocytogenes was isolated from 3 (2.9%) out of 103 studied samples. Other species isolated were Listeria grayi (13.6%). Listeria innocua (1.9%), Listeria ivanovii (5.8%), Listeria seeligeri (3.9%), and Listeria welshimeri (1.9%). Listeria was neither isolated from beef nor any type of fish.
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页码：551 / 553
页数：3
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