Recovery of different Listeria ribotypes from naturally contaminated, raw refrigerated meat and poultry products with two primary enrichment media

Article Abstract:

The overall incidence of Listeria spp. in meat and poultry products is investigated by analyzing naturally contaminated, raw refrigerated samples of ground beef, pork sausage, ground turkey and chicken. The Riboprinter microbial characterization system is used in the study. Results show that raw meat and poultry products frequently harbor Listeria strains which cannot be easily identified using strain-specific typing techniques.

Meat, Agricultural bacteriology

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Discrimination of species in the genus Listeria by fourier transform infrared spectroscopy and canonical variate analysis

Article Abstract:

Fourier transform infrared spectrometers help record the infrared spectra of the cultures of six species of the genes Listeria and of Listeria grayi subsp. murrayi. Canonical variate (CV) analysis of 59 spectra, constituting at least six replicates of each type, helps discriminate the species in the genus Listeria. Reduction of the dimensionality of the data is necessary to perform the CV analysis.

Usage

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Fourier transform infrared and Raman spectroscopy for characterization of Listeria monocytogenes strains

Article Abstract:

A study was conducted on the variation in biochemical composition of 89 strains of Listeria monocytogenes with different susceptibilities towards sakacin P, using Fourier transform infrared (FTIR) spectroscopy and Raman spectroscopy. It was observed that the strains in the two groups contained differences in the compositions of carbohydrates and fatty acids.

Observations, Spectra, Listeria monocytogenes, Raman spectroscopy

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