Research Article
Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the Consumers
Table 2
Products resulting positive to L. monocytogenes.
| Sample no. | Type of product | Temperature of storage | L. monocytogenesculture qualitative test | L. monocytogenesculture quantitative test (cfu/g) | L.monocytogenes PCR |
| 1 | Seafood salad | T0 | Positive | <5 | Positive | | | T0 | Positive | <5 | Positive | 2 | Salmon carpaccio | 4°C | Positive | <5 | Positive | | | 10°C | Positive | 330 | Positive |
3 |
Marinated seafood Cocktail | 4°C | Positive | <5 | Positive | | | 10°C | Neg. | <5 | Positive | 4 | Octopus Carpaccio | 4°C | Neg. | <5 | Positive |
5 |
Cooked and marinated mackerel fillets | T0 | Positive | <5 | Positive | | | 10°C | Neg. | <5 | Positive |
6 |
smoked salmon | 4°C | Neg. | <5 | Positive | | | 10°C | Neg. | <5 | Positive | | | T0 | Positive | <5 | Positive | 7 | Fresh salmon in protective atmosphere | 4°C | Positive | <5 | Positive | | | 10°C | Positive | <5 | Positive | | | T0 | Neg. | <5 | Positive | 8 | Smoked salmon | 4°C | Positive | <5 | Positive | | | 10°C | Positive | 140,000 | Positive |
9 |
Fresh salmon in protective atmosphere | 4°C | Positive | <5 | Positive | | | 10°C | Positive | <5 | Positive | 10 | Smoked salmon | T0 | Positive | 6,600 | Positive | 11 | Salmon Carpaccio | 10°C | Neg. | <5 | Positive | 12 | Cooked and marinated mackerel fillets | T0 | Positive | <5 | Positive |
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