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KMID : 0359319910310030271
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Korean Journal of Veterinary Research
1991 Volume.31 No. 3 p.271 ~ p.277
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Characteristics and isolation of Listeria spp from poultry meat , products and environmental specimens in chicken slaughterhouse
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Abstract
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To investigate the epidemiological trait of listeriosis, Listeria spp were isolated from poultry meat, products and environmental specimens in chicken slaughterhouse. Also determined were isolation rates by the different enrichment procedures, the biochemical properties of isolates.
In a total of 307 samples including poultry meat, liver, feathers, feces, chiller water, scalding water overfiow and slaughterhouse floor, Listeria spp were isolated predominantly from scalding water overflow (90.0%), body skin before washing(66.7%), liver(20.0%) and feathers(15.0%) However, few Listeria spp were isolated from body skin after washing and feces.
The higher isolation rates were obtained in the secondary enrichment procedure(7.2%) than in the primary enrichment(3.9%): after stored the secondary enrichment cultures for 2 weeks at 4℃, Listeria spp were present in 9.8%.
The majority of the isolated Listeria spp were identical to those of the standards strains in biochemical and cultural properties.
Overall, Listeria spp were present in 13.4% of the speciraens tested, and were in order of prevalence of L innocua(11.1%), L monocytogenes(3.3%), L grayi(0.7%) and L murrayi(0.3%).
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