Listeria monocytogenes in hot dog sausages obtained from groceries stores in the city of São Paulo - a comparative and retrospective analysis of human listeriosis isolates

ABSTRACT Three hundred and ninety four hot dog samples obtained from retail markets (groceries stores) in the city of Sao Paulo/Brazil were investigated for the presence of Listeria monocytogenes and for the respective serovars of the isolated strains. A total of 56 strains of L. monocytogenes were found. Serovars 1/2a and 1/2c were each identified in 41.2% of the samples (14/34) and the serovar 4b was found in 17.6% (6/34). It was concluded that Listeria monocytogenes occur in hot dogs sold at these markets in the city of Sao Paulo; it was predominating in the hot dogs samples serovars: 1/2a (41.2%) and serovar 1/2c (41.2%), followed by serovar 4b (17.6%); the serovars isolated from hot dog samples were the same ones associated to outbreaks and sporadic cases including serovar 4b, even though it showed a lower percentage against the others serovars detected; it must be considered as routine practices the monitoring of the thermal treatment during the cooking process of hot dogs, the evaluation of the occurrence level of L.monocytogenes on bench surfaces and equipment used during post-thermal treatments, it must be realized the re-pasteurization after packaging; it is very important to implement the Good Manufacturing Practices – GMP and the Hazard Analysis and Critical Control Point – HACCP in the food industries, restaurants and any food production areas. Key words : hot dog sausages; Listeria monocytogenes ; good manufacturing practices; hazard analysys and critical control point. Listeria monocytogenes EM AMOSTRAS DE SALSICHA TIPO HOT DOG COMERCIALIZADAS EM SUPERMERCADOS DA CIDADE DE SAO PAULO – ANALISE COMPARATIVA E RETROSPECTIVA COM OS SOROVARES ASSOCIADOS A LISTERIOSE HUMANA RESUMO Pesquisou-se Listeria monocytogenes em 394 amostras de salsichas tipo hot dog, comercializadas em supermercados da cidade de Sao Paulo, com posterior identificacao dos sorovares. Isolou-se 56 estirpes de L.monocytogenes que ocorreram em 55,4% das amostras. Os sorovares 1/2a e 1/2c ocorreram igualmente em 41,2% (14/34) e o sorovar 4b ocorreu em 17,6% (6/34). Esses sorovares (1/2a, 1/2c e 4b) ja foram relacionados com surtos ou casos esporadicos de listeriose humana, nao apenas no Brasil, mas em outros paises. Deve-se, portanto, monitorar o tempo e a temperatura de cozimento da salsicha e manter sistemas de avaliacao da ocorrencia de L.monocytogenes em equipamentos e utensilios que estao sempre em contato com o produto pos-tratamento termico. Deve-se, igualmente, proceder a repasteurizacao apos a embalagem, fazendo-se indispensavel a implementacao de boas praticas de fabricacao de alimentos – BPF e do sistema Analise de Perigos e Pontos Criticos de Controle – APPCC nas industrias de alimentos, restaurantes e qualquer outro setor de producao de alimentos. Palavras-chave : salsichas tipo hot dog, Listeria monocytogenes , boas praticas de manipulacao; analise de perigos e pontos criticos de controle. Listeria monocytogenes EN MUESTRAS DE SALCHICHA TIPO HOT DOG COMERCIALIZADAS EN SUPERMERCADOS DA LA CIUDAD DE SAO PAULO – ANALISIS COMPARATIVA Y RETROSPECTIVA CON LOS SEROVARES ASOCIADOS A LISTERIOSIS HUMANA RESUMEN Se investigo Listeria monocytogenes en 394 muestras de salchichas tipo hot dog, comercializadas en supermercados de la ciudad de Sao Paulo, y posterior identificacion de los serovares. Se aislo 56 estirpes de L.monocytogenes que ocurrio en el 55,4% de las muestras. Los serovares 1/2a y 1/2c ocurrieron igualmente en el 41,2% (14/34) y el serovar 4b ocurrio en el 17,6% (6/34). Esos serovares (1/2a, 1/2c y 4b) ya fueron relacionados con brotes o casos esporadicos de listeriosis humana, en Brasil y otros paises; el monitoraje del tiempo y temperatura de cocimiento de la salchicha debe ser rutinario, se debe mantener sistemas de evaluacion de la ocurrencia de L.monocytogenes en equipos de cocina y utensilios que mantienen contacto con el producto pos-tratamiento termico; se debe proceder a la re-pasteurizacion despues del embalaje y se hace indispensable la implementacion de buenas practicas de fabricacion de alimentos – BPF y del sistema Analisis de Peligros y Puntos Criticos de Control – APPCC en industrias de alimentos, restaurantes y cualquier otro sector de produccion de alimentos. Palabras-clave: salchichas tipo hot dog, Listeria monocytogenes ,