Journal of Food Processing & Technology

Incidence of Listeria spp. and Listeria monocytogenes in broilers at abattoir in Algeria

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

L Bouayad, R Bouhamed and T M Hamdi

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Prevalence of Listeria contamination in three industrial poultry abattoir was investigated by sampling carcasses at the end of
processing after packaging and chilling for 24 hours. A total of 212 carcasses were collected: 52 from the abattoir A and 80 from
both abattoir B and C. 46.7% of samples presented Listeria: Listeria monocytogenes (8.9%), Listeria innocua (32.5%), Listeria grayi
(4.7%) and Listeria welshimeri (0.5%). Listeria innocua was the most common identified species: 8.8% in abattoir A, 33.7% in both
abattoirs B and C. Listeria monocytogenes was isolated from 11.5%, 5% and 11.2% of samples from respectively abattoir A, B and C.
1.9%, 8.75% and 2.5% were the prevalence of Listeria grayi in abattoir A, B and C. Listeria welshimeri was isolated only in abattoir
C from 1.2% of samples. Listeria monocytogenes sero groups were II a ((1/2a or 3a), II b (1/2b, 3b or 3c) and VI b (4b, 4d or 4e), IIa
was common to all abattoirs, II b and VI b were reported only in abattoir C. The serotypes (1/2a, 1/2b and 4b) cause the vast majority
of clinical cases. Serotype 1/2a is the most frequently isolated from food, serotype 4b causes the majority of human epidemics. The
study demonstrated the high prevalence of Listeria spp. and specifically Listeria monocytogenes in raw broiler, this high incidence
is a problem that should be considered due to the risk of cross-contamination to other foodstuffs in the consumer’s kitchen and the
possibility of the microorganism surviving in undercooked product.