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Prevalence of Listeria monocytogenes and Salmonella spp. in Different Ready to Eat Foods from Large Retailers and Canteens over a 2-Year Period in Northern Italy

Author

Listed:
  • Marta Castrica

    (Department of Health, Animal Science and Food Safety “Carlo Cantoni”, University of Milan, Via dell’ Università 6, 26900 Lodi, Italy)

  • Egon Andoni

    (Department of Public Health, Agricultural University of Tirana, Rr “Pajsi Vodica” Koder-Kamez, 1023 Tirana, Albania)

  • India Intraina

    (Department of Health, Animal Science and Food Safety “Carlo Cantoni”, University of Milan, Via dell’ Università 6, 26900 Lodi, Italy)

  • Giulio Curone

    (Department of Veterinary Medicine, University of Milan, Via dell’Università 6, 26900 Lodi, Italy)

  • Emma Copelotti

    (Department of Health, Animal Science and Food Safety “Carlo Cantoni”, University of Milan, Via dell’ Università 6, 26900 Lodi, Italy)

  • Francesca Romana Massacci

    (Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Gaetano Salvemini 1, 06126 Perugia, Italy)

  • Valentina Terio

    (Department of Veterinary Medicine, University of Bari, Provincial Road to Casamassima Km 3, 70010 Valenzano, Italy)

  • Silvia Colombo

    (Chemservice S.r.l.—Lab Analysis Group, Via F. lli Beltrami, 15, 20026 Novate Milanese, Italy)

  • Claudia Maria Balzaretti

    (Department of Health, Animal Science and Food Safety “Carlo Cantoni”, University of Milan, Via dell’ Università 6, 26900 Lodi, Italy)

Abstract

This study aims to give an overview of the prevalence of Listeria monocytogenes and Salmonella spp. in 9727 samples (2996 for L. monocytogenes and 6731 for Salmonella spp.) from different categories of ready-to-eat (RTE) foods, collected over 2 years from 28 large retailers and 148 canteens in the regions of northern Italy. The RTE samples were classified into two groups according to the preparation methods: ( i ) multi-ingredient preparations consisting of fully cooked food ready for immediate consumption, or with minimal further handling before consumption (Group A), and ( ii ) multi-ingredient preparations consisting of cooked and uncooked food, or preparations consisting of only raw ingredients (Group B). L. monocytogenes and Salmonella spp. were investigated in both of these categories. The overall prevalence of L. monocytogenes and Salmonella spp. was 0.13% and 0.07%, respectively. More specifically, L. monocytogenes was found in 0.04% of 2442 analysed RTE food samples belonging to group A and in 0.54% of 554 samples belonging to group B. Furthermore, 0.03% of 5367 RTE food samples from group A and 0.21% of 1364 samples from group B tested positive for Salmonella spp. In conclusion, the results obtained in this study can provide a significant contribution to L. monocytogenes and Salmonella spp. risk analysis in RTE foods.

Suggested Citation

  • Marta Castrica & Egon Andoni & India Intraina & Giulio Curone & Emma Copelotti & Francesca Romana Massacci & Valentina Terio & Silvia Colombo & Claudia Maria Balzaretti, 2021. "Prevalence of Listeria monocytogenes and Salmonella spp. in Different Ready to Eat Foods from Large Retailers and Canteens over a 2-Year Period in Northern Italy," IJERPH, MDPI, vol. 18(20), pages 1-11, October.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:20:p:10568-:d:652401
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    References listed on IDEAS

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    1. Andrea Osimani & Cristiana Garofalo & Francesca Clementi & Stefano Tavoletti & Lucia Aquilanti, 2014. "Bioluminescence ATP Monitoring for the Routine Assessment of Food Contact Surface Cleanliness in a University Canteen," IJERPH, MDPI, vol. 11(10), pages 1-14, October.
    2. Gowda, C. & Hadley, C. & Aiello, A.E., 2012. "The association between food insecurity and inflammation in the US adult population," American Journal of Public Health, American Public Health Association, vol. 102(8), pages 1579-1586.
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    1. Anna Łepecka & Dorota Zielińska & Piotr Szymański & Izabela Buras & Danuta Kołożyn-Krajewska, 2022. "Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?," IJERPH, MDPI, vol. 19(3), pages 1-13, January.
    2. Abidi, SM & Yamani, MI, 2024. "Microbiological And Chemical Profiles Of Retail Falafel Sandwich In Jordan," African Journal of Food, Agriculture, Nutrition and Development (AJFAND), African Journal of Food, Agriculture, Nutrition and Development (AJFAND), vol. 24(1), January.

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