Origin of Listeria monocytogenes on meat products
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The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.
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.