Výskumný ústav potravinársky

Goncuoglu, M. – Ayaz, N. D. – Cufaoglu, G. – Cengiz, G.
Escherichia coli O157:H7 and Listeria monocytogenes in raw meatballs and phage control of L. monocytogenes


Muammer Goncuoglu, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara University, Sht. Omer Halisdemir Boulevard No. 40, 06110 Ankara, Turkey. Tel.: +90 312 317 03 15 / 4267, e-mail: goncu@veterinary.ankara.edu.tr

Received 12 January 2021; 1st revised 16 March 2021; 2nd revised 1 April 2021; accepted 14 April 2021; published online 25 May 2021.

Súhrn: Raw meatball (cig kofte, CK) is a traditional ready-to-eat product that is commonly consumed in Turkey. This appetizer poses a great risk in terms of containing foodborne pathogens due to the ingredients contained, such as ground beef. In this study, Escherichia coli O157:H7 and Listeria monocytogenes strains previously isolated from CK were characterized. Out of 27 E. coli O157 isolates, 13 were identified as E. coli O157:H7. In all of E. coli O157:H7 isolates, eaeA, hly, fliCh7, espA, lpfA_1-3 and stx genes were detected. All L. monocytogenes isolates (n = 4) were identified as serotype 1/2a or 3a. In addition to strain characterization, efficacy of a cocktail of lytic bacteriophages on L. monocytogenes in CK food model was investigated in order to demonstrate an alternative method to combat this pathogen. Samples contaminated with 2.30 log CFU·g^-1 in the phage-applied group, L. monocytogenes was not detected from the very first hour of incubation. The highest reduction was observed as 2.35 log CFU·g^-1 after incubation of 3 h when the multiplicities of infection was 4.14 log PFU·CFU^-1g^-1. This study showed that L. monocytogenes counts could be reduced to acceptable levels by bacteriophage application in a complex food like CK.

Kľúčové slová: bacteriophage; biocontrol; Escherichia coli O157:H7; Listeria monocytogenes; raw meatball; ready-to-eat

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  jfnr202110-2021-2-pp124-130-goncuoglu.pdf (PDF, 299.65 Kb, 529x)