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Prevalence of Listeria monoctogenes in foods in Malaysia

1994; Elsevier BV; Volume: 23; Issue: 1 Linguagem: Inglês

10.1016/0168-1605(94)90227-5

1879-3460

Rama K. Arumugaswamy, Gulam Rusul Rahamat Ali, Siti Nadzriah Bte Abd. Hamid,

Essential Oils and Antimicrobial Activity

A total of 234 samples of food, consisting of 158 of raw and 76 samples of ready-to-eat food were examined for the presence of Listeria monocytogenes. The frequencies of L. monocytogenes contamination in raw foods were: chicken portions (60%), liver (60%) and gizzard (62%), beef (50%), beansprout (85%), prawns (44%), kupang (dried oysters) (33%), bean cake (25%), satay (48%) and leafy vegetables (22%). Of the ready-to-eat foods: satay (26%), prawns, squids, clams and chicken dishes (22%), cucumber (80%) and peanut sauce (20%) were found to yield L. monocytogenes.