Incidence and characterization of Listeria monocytogenes in foods available in Taiwan
1990
Wong, H.C. | Chao, W.L. | Lee, S.J.
A variety of foods were examined for the incidence of Listeria monocytogenes, and the bacterial isolates were further characterized. L. monocytogenes was selected on LiCl-phenylethanol-moxalactam agar after enrichments and identified by several biochemical, mobility, and CAMP tests. L. monocytogenes was isolated from 58.8% of pork samples, 50% of chicken carcasses, 38% of turkey parts, 34% of frozen semiready foods, 24% of beef steaks, 12.2% of vegetables, 10.5% of seafoods, and 4.4% of frozen dim sum but was not found in the Chinese pickles and fermented milks. Isolates from seafoods, turkey parts, and beef samples had higher hemolytic activity than those from other samples. The isolates were highly susceptible to ampicillin, cephalothin, chloramphenicol, erythromycin, gentamicin, kanamycin, neomycin, novobiocin, penicillin, and streptomycin. About 14.5% of the isolates were resistant to methicillin, and 14.5% were resistant to tetracycline. The majority of the isolates from turkey parts and beef steaks were serotype 1, and those from chicken and pork samples were serotype 4 and others. Hemolytic activity, methicillin susceptibility, and serotype distribution of the isolates from domestic and imported food samples were significantly different. The results suggest the presence of food- or geography-specific L. monocytogenes strains.
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