Origin of Listeria monocytogenes on meat products
Listeria monocytogenes is a relevant food safety hazard in ready to eat products. Inactivation during processing, prevention of recontamination and control of multiplication are the main instruments to secure the safety of meat products. Intensive microbiological monitoring of products and the production environment are valuable tools to assess the level of control in a meat processing plant. During the course of a year all isolates found during hygiene monitoring at a meat processing plant were stored at -70 degrees Celsius. A total of 94 L. monocytogenes isolates have been analyzed by pulsed-field gel electrophoresis (PFGE) and were divided into 30 different types.