PRESENCE OF LISTERIA-MONOCYTOGENES AND LI STERIA SPECIES IN FRESH ANDCURED SPANISH SAUSAGES (LONGANIZA DE ARAGON) - INFLUENCE OF THE INCUBATION PERIOD AND TEMPERATURE

Authors
ROTA C YANGUELA J BLANCO D CARRAMINANA JJ HERRERA A
Citation
C. Rota et al., PRESENCE OF LISTERIA-MONOCYTOGENES AND LI STERIA SPECIES IN FRESH ANDCURED SPANISH SAUSAGES (LONGANIZA DE ARAGON) - INFLUENCE OF THE INCUBATION PERIOD AND TEMPERATURE, Journal of veterinary medicine. Series B, 44(10), 1997, pp. 617-624
Citations number
33
Categorie Soggetti
Veterinary Sciences
Journal title
Journal of veterinary medicine. Series B → ACNP
ISSN journal
09311793
Volume
44
Issue
10
Year of publication
1997
Pages
617 - 624
Database
ISI
SICI code
0931-1793(1997)44:10<617:POLALS>2.0.ZU;2-5
Abstract
Two different temperatures for enrichment of Listeria moncytogenesytog enes and related species have been studied (1) cold enrichment at 4 de grees C (2) enrichment at 30 degrees C (FDA method). Also, two selecti ve media for isolation were tested: Acriflavine-Ceftazidime agar (A.C. ) and Palcam agar. We have studied 72 samples of dry-cured sausage (ca lled 'longaniza') at different stages of maduration: fresh, semicured and cured samples. The most efficient method was cold enrichment at 4 degrees C during 5 days followed by isolation in Palcam agar, but resu lts were only significant for fresh sausages (P < 0.05).