Isolation and Characterization of Listeria Species from Raw and Processed Meats

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dc.contributor.authorDoijad, S.P.
dc.contributor.authorVaidya, V.
dc.contributor.authorGarg, S.
dc.contributor.authorKalekar, S.
dc.contributor.authorRodrigues, J.
dc.contributor.authorD’Costa, Dilecta
dc.contributor.authorBhosle, S. N.
dc.contributor.authorBarhuddhe, S. B.
dc.date.accessioned2025-03-29T06:52:29Z
dc.date.available2025-03-29T06:52:29Z
dc.date.issued2010
dc.description.abstractA total of 109 meat and meat product samples (50 beef, 52 pork sausages and 7 pork) were examined for the presence of Listeria species. Isolates were confirmed by biochemical characterization and haemolysis on blood agar. A total of 25 (22.94 percent) isolates were recovered. Of these, 7 (6.42 percent) were L. monocytogenes, while one (0.9 percent) was L. ivanovii. Other isolates were L. seeligeri (10), L. innocua (4), L. welshimeri (2) and L. grayi (1). All the isolates were further subjected to a PCR assay for detection of the hlyA gene, the hlyA gene was detected in 7 isolates. Multiplex-PCR serotyping assay revealed three of the strains belonging to serovar group 4b, 4d, 4e, and four to serovar group 1/2a, 3a. The prevalence of L. monocytogenes in raw meat, particularly serogroup 4b, 4d, 4e in present study indicates a potential threat to public health.
dc.identifier.citationJournal of Veterinary Public Health Sciences. 8(2); 2010; 83-88.
dc.identifier.issn0972-7485
dc.identifier.urihttp://www.iavphs.org/jvph/index.php/none/article/view/17
dc.identifier.urihttp://khandolacollege.ndl.gov.in/handle/123456789/159
dc.language.isoen
dc.publisherIndian Association of Veterinary Public Health Specialists
dc.subjectNATURAL SCIENCES::Biology::Organism biology::Microbiology
dc.titleIsolation and Characterization of Listeria Species from Raw and Processed Meats
dc.typeArticle
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