Person:
Bravo Vázquez, Daniel Antonio

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First Name
Daniel Antonio
Last Name
Bravo Vázquez
URI
https://hdl.handle.net/20.500.14352/86409
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Ciencias Biológicas
Department
Genética, Fisiología y Microbiología
Area
Microbiología
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2019 - 20202
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Author: Medina, Margarita ×

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    Inactivation of Listeria monocytogenes during dry-cured ham processing.
    (International Journal of Food Microbiology, 2019) Montiel, Raquel; Peirotén, Ángela; Gaya, Pilar; Martinez-Suarez, Joaquín V.; Tapiador, Julio; Núñez, Manuel; Medina, Margarita; Bravo Vázquez, Daniel Antonio; Ortiz, Sagrario; Elsevier
    The effect of Serrano and Iberian dry-cured ham processing and ripening on Listeria monocytogenes inactivation at the surface of whole hams was investigated. Salted hams were surface inoculated (6.5 log CFU) with a cocktail of 4 L. monocytogenes strains isolated from environment and products of a meat industry. Serrano and Iberian hams were ripened for 16 and 24 months, respectively. A decrease of at least 4.6 log units on the surface of Serrano ham was recorded after 4 months for L. monocytogenes counts, which remained under the detection limit thereafter. L. monocytogenes declined by >5 log units on the surface of Iberian ham during the first 9 months and was not detected afterwards. The higher nitrite content of Serrano ham might have accelerated the decrease of the pathogen. This study validates the inactivation of L. monocytogenes on the surface of whole dry-hams during extended ripening.
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    Characterization of persistent Listeria monocytogenes strains from ten dry- cured ham processing facilities
    (Food Microbiology, 2020) D’Arrigo Matilde; Mateo-Vivaracho, Laura; Guillamón, Eva; Fernández León, María Fernanda; Bravo Vázquez, Daniel Antonio; Peirotén, Ángela; Medina, Margarita; García Lafuente, Ana; Elsevier
    The majority of cases of listeriosis are associated with the consumption of contaminated food. Some strains of Listeria monocytogenes can persist over months or years in meat processing plants increasing the risk of product contamination. The presence of L. monocytogenes was examined in 10 dry-cured ham processing facilities. A total of 1801 samples were collected from environment and equipment, during processing (1095) and after cleaning and disinfection (706). These samples were taken from non-food contact (736) and food contact (1065) surfaces. In addition, 204 samples from ham surfaces were also analysed. Prevalence varied from 6% to 34% among facilities, and was higher during processing than after cleaning and disinfection (24.8% vs 11.0%) and from non-food than from food contact surfaces (22.6% vs 17.4%). L. monocytogenes serotype 1/2a was predominant (53.9%), followed by 1/2c (26.0%) and 1/2b (15.3%) and less frequently 4b (4.8%). A total of 142 different pulsotypes were registered. Potential persistent L.monocytogenes strains were isolated in 9 out the 10 facilities, with no more than 6 pulsotypes in a given plant. Two pulsotypes were common in different installations, detected before and after cleaning and disinfection, highlighting the importance of monitoring the presence of this pathogen in dry-cured ham processing environments.