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Listeria monocytogenes in two different poultry facilities: Manual and automatic evisceration

E. Chiarini^*,1, K. Tyler, J. M. Farber, F. Pagotto and M. T. Destro^*

^* University of Sao Paulo, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, Bloco 14 Cidade Universitária, Sao Paulo, 05508-900, Brazil; and Bureau of Microbial Hazards, Health Products and Food Branch, Health Canada, 251 Sir Frederick Banting Driveway, P.L. 2204E, Ottawa, Ontario, K1A 0K9, Canada

¹ Corresponding author: ebchiarini{at}usp.br

Listeriosis is a serious foodborne disease caused by Listeria monocytogenes, a pathogen often found in food processing plants. Poultry meat and its derivatives may harbor L. monocytogenes even if good manufacturing practices are implanted in abattoirs. Little information exists in Brazil on the frequency of L. monocytogenes contamination, even though the country is considered the top poultry meat exporter in the world. This study attempted to compare 2 exporters poultry facilities following same the standards but differing only in manual (plant M) or automatic (plant A) evisceration. Eight hundred fifty-one samples from food, food contact and non-food contact surfaces, water, and workers’ hands were collected from cage to finished products over a 1-yr period. In plant A, 20.1% of the samples were positive for L. monocytogenes, whereas in plant M, 16.4% was found. The greatest incidence of contamination with the pathogen in plant A was found in non-food contact surfaces (27.3%), while in plant M, it was found in products (19.4%). The most prevalent serovars were 1/2a or 3a (plant M) and 4b, 4d, or 4e (plant A). Despite having proper hygiene and good manufacturing practices, controlling the entry and persistence of L. monocytogenes in processing facilities remains a formidable task.

Key Words: Listeria monocytogenes • poultry • processing plant • evisceration