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. 2010 May;76(10):3383-6.
doi: 10.1128/AEM.01456-09. Epub 2010 Mar 26.

Risk of Listeria monocytogenes contamination of raw ready-to-eat seafood products available at retail outlets in Japan

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Risk of Listeria monocytogenes contamination of raw ready-to-eat seafood products available at retail outlets in Japan

Satoko Miya et al. Appl Environ Microbiol. 2010 May.

Abstract

Examination of Listeria monocytogenes prevalence among ready-to-eat foods in Japan revealed frequent (5.7 to 12.1%) contamination of minced tuna and fish roe products, and the isolates had the same virulence levels as clinical isolates in terms of invasion efficiency and infectivity in cell cultures and a murine infection model, respectively. Premature stop codons in inlA were infrequent (1 out of 39 isolates). Cell numbers of L. monocytogenes in minced tuna and salmon roe increased rapidly under inappropriate storage temperatures (from a most probable number [MPN] of 10(0) to 10(1)/g to an MPN of 10(3) to 10(4)/g over the course of 2 days at 10 degrees C). Thus, regulatory guidelines are needed for acceptable levels of L. monocytogenes in these foods.

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Figures

FIG. 1.
FIG. 1.
Virulence of L. monocytogenes isolates from RTE seafood in the mouse model. Seven-week-old female BALB/cCrSlc mice were infected via intravenous inoculation at 103 to 104 CFU. Bacteria were enumerated from the liver (black columns) and spleen (white columns) 3 days after infection. The rate of recovery was determined using the following formula: log (number of cells recovered)/log (number of cells inoculated) × 100. L. monocytogenes ATCC 51782, which has attenuated virulence due to the K220T substitution in PrfA (25), and L. innocua ATCC 33090 were used as negative controls.

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