Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain

Abstract

The aim of this work was to study the occurrence of <i>Listeria monocytogenes</i> in several types of ready-to-eat (RTE) meat products and in the environment of meat processing plants. A total of 129 samples of RTE meat products and 110 samples from work surfaces and equipment were analyzed. <i>L. monocytogenes</i> was detected in 6 out of 35 cooked products (17.14%), 21 out of 57 raw-cured products (36.84%), and 9 out of 37 dry-cured, salted products (24.32%). The number of sample units that exceeded the food safety limit of 100 cfu/g decreased from the manufacture date to half shelf life, and then it was further reduced at the end of shelf life. <i>L. monocytogenes</i> was detected in 25 out of 110 (22.72%) food contact surfaces. The number of positive and negative results from both food and environmental samples were cross-tabulated and the calculated Cohen's kappa coefficient (κ) was 0.3233, indicating a fair agreement in terms of <i>Listeria</i> contamination. <i>L.</i><i>monocytogenes</i> was recovered after cleaning and disinfection procedures in four plants, highlighting the importance of thorough cleaning and disinfection.