ABSTRACT

DETERMINATION OF PRESENCE/ABSENCE AND TOTAL COUNT OF LISTERIA

ssp ON SURFACES OF CHEESE AND PORK SAUSAGE COTTAGE PLANTS.

GARCES-AVILES, R1‡; GONZALEZ-BREITLER, V.1 and BAEZ, C.2

1.
Veterinary Faculty. Univ. San Sebastian. Gral Cruz Str. Nº 1577. Campus Concepción. Chile
2.
Program for Food Control and Zoonoses. Health Ministry. Delegación Arauco. Chile
‡
Corresponding author rgarces@uss.cl rgarces@mail.com

The objectives of the study were: a) Determine the presence/absence of Listeria spp. by
Petrifilm ® on surfaces of food industries, b) Determine total count of Listeria spp. by
Petrifilm ® on surfaces of food industries, c) Determine percentual distribution of Listeria spp
samples at food industries, d) Determine the number of industries that fulfill or not the
international regulations in respect to Listeria spp on surfaces.
The samples were taken by food inspectors belong to Health Ministry in cheese and
pork sausage cottage food plant. Total samples were 46 (23 cheese, 23 pork sausage). All
food plants had the respective sanitary documentation emitted by Health Ministry.
Petrifilm ® was utilized in order to determine Listeria on surfaces. The sample method
utilized was direct contact method with swab. Sampled area was 25 cm2. Each swab was
incubated (28-30 h/ 37 ºC) with 5 mL peptone water (1%). Then a total count was enumerated
by identification of UFC (intense violet-red color).
Both food plants (cheese and pork sausage cottage) were positive to presence of
Listeria spp. Positive samples were 22% in cheese plants and 30 % in pork sausage cottage
plants. According to absolute count (UFC/25cm2) and calculated count (UFC/cm2) of Listeria
spp, the cheese plants showed a higher absolute and calculated count. Pork sausage cottage
plants showed more Listeria spp positive samples. Thirty four (74%) food plants had absence
of Listeria spp on surfaces, and 12 (26%) had presence.

Key words: Listeriosis, food of animal origin.