Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the Consumers

Table 4

Serotyping and ribotyping results on isolated L. monocytogenes strains.

Sample no.	Types of product	Temperature of storage	Serotype	Ribotype	Ribogroup
1	Seafood salad	T0	4b	DUP 1042	1369
		T0	1/2a	DUP 1043	568
2	Salmon Carpaccio	4^°C	1/2a	DUP 20243	568
		10^°C	1/2a	DUP 20243	1340
3	Marinated seafood cocktail	4^°C	1/2b	DUP 1052	564
		10^°C
4	Octopus carpaccio	4 ^°C
5	Cooked and marinated mackerel fillets	T0	4b	DUP 1042	1296
		10^°C
6	Smoked salmon	4^°C
		10^°C
		T0	1/2a	DUP 20243	568
7	Fresh salmon in protective atmosphere	4 ^°C	1/2a	DUP 1042	568
		10 ^°C	1/2a	DUP 1042	568
		T0
8	Smoked salmon	4^°C	1/2a	DUP 1042	568
		10^°C	1/2a	DUP 1043	568
9	Fresh salmon in protective atmosphere	4^°C	1/2a	DUP 1042	568
		10^°C	1/2a	DUP 1042	568
10	Smoked salmon	T0	4d	DUP 1042	1533
11	Salmon carpaccio	10^°C
12	Cooked and marinated mackerel fillets	T0	1/2a	DUP 1042	1296