meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2022-7-4-238-246meat-234Research ArticleСтатьиPrevalence of Listeria monocytogenes in meat products during 2017–2019 depending on technological factors and seasonshttps://orcid.org/0000-0001-9265-5511YushinaYu. K.

Yulia K. Yushina, Candidate of Technical Sciences, Deputy Head of Laboratory «Center for food and feed testing»

26, Talalikhina str., 109316, Moscow

yu.yushina@fncps.ruhttps://orcid.org/0000-0002-5048-9321KuznetsovaO. A.

Oxana A. Kuznetsova, Doctor of Technical Sciences, Director

26, Talalikhina str., 109316, Moscow

o.kuznetsova@fncps.ruhttps://orcid.org/0000-0002-2706-6689TutelyanA. V.

Alexey V. Tutelyan, Doctor of Medical Sciences, Professor, MD, Corresponding Member of the Russian Academy of Sciences; Head of the Laboratory of Healthcare-Associated Infections, Central Research Institute of Epidemiology, Russian Federal Service for Supervision of Consumer Rights Protection and Human Well-Being

3a, Novogireevskaya str., 111123, Moscow

bio-tav@yandex.ruhttps://orcid.org/0000-0002-8581-2379GrudistovaM. A.

Maria A. Grudistova, Candidate of Technical Sciences, Researcher, Department of Hygiene of Production and Microbiology

26, Talalikhina str., 109316, Moscow

m.grudistova@fncps.ruhttps://orcid.org/0000-0002-1374-2746BataevaD. S.

Dagmara S. Bataeva, Candidate of Technical Sciences, Docent, Head of the Direction of Microbiology, Leading Scientific Worker, Department of Hygiene of Production and Microbiology

26, Talalikhina str., 109316, Moscow

d.bataeva@fncps.ruhttps://orcid.org/0000-0002-1344-823XReshchikovM. D.

Maksim D. Reshchikov, Senior Laboratory Assistant, Department of Hygiene of Production and Microbiology

26, Talalikhina str., 109316, Moscow

reshchikov@fncps.ruhttps://orcid.org/0000-0003-4825-8951TartakovskyI. S.

Igor S. Tartakovsky, Doctor of Biological Sciences, Professor, Head of Laboratory of Legionellosis

18, Gamaleya str., 123098, Moscow

itartak@list.ruhttps://orcid.org/0000-0002-2264-6764NikolaevYu. A.

Yury A. Nikolaev, Head of the Laboratory of Viability of Microorganisms

33, build 2, Leninsky prospect, 33, build. 2, 119071, Moscow

NikolaevYA@mail.ruV.M. Gorbatov Federal Research Center for Food SystemsRussian FederationCentral Research Institute of Epidemiology of the Russian Federal Service for Surveillance on Consumer Rights Protection and Human Well-Being; Dmitry Rogachev National Medical Research Center Of Pediatric Hematology, Oncology and Immunology; I.M. Sechenov First Moscow State Medical UniversityRussian FederationThe Gamaleya National Center of Epidemiology and MicrobiologyRussian FederationRussia Federal Research Centre of Nutrition, Biotechnology and Food SafetyRussian Federation20222712202274238246Copyright © Yushina Y.K., Kuznetsova O.A., Tutelyan A.V., Grudistova M.A., Bataeva D.S., Reshchikov M.D., Tartakovsky I.S., Nikolaev Y.A., 20222022Yushina Y.K., Kuznetsova O.A., Tutelyan A.V., Grudistova M.A., Bataeva D.S., Reshchikov M.D., Tartakovsky I.S., Nikolaev Y.A.Yushina Y.K., Kuznetsova O.A., Tutelyan A.V., Grudistova M.A., Bataeva D.S., Reshchikov M.D., Tartakovsky I.S., Nikolaev Y.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/234

Microbiological examination of contamination of imported and domestic meat products with pathogenic bacteria Listeria monocytogenes depending on a meat type, technology and season was carried out during 2017–2019. In total, 2777 product samples were analyzed; the presence of this pathogen was revealed in 8.8% of products (244 positive samples). It was found that the prevalence of L. monocytogenes in meat products increased over three years of observation (2017–2019). The highest occurrence of this pathogen was found in poultry meat (on average 18.7%) followed by products from beef (13.2%). Meat products from mixed raw materials (beef and pork) accounted for 5.3% of tested samples, while in pork semi-finished products L. monocytogenes was found only in 3.2% of cases. It was noted that the technology of semi-finished products significantly affected the level of contamination of meat products with L. monocytogenes. Various technological approaches are used in the production process increasing the risk of contamination of the finished product since there is no timely data on Listeria contamination of raw materials used for production of a particular product. It has been established that a significant role in microbiological studies is played by various approaches to sample preparation of analyzed samples of meat cuts, semi-finished products in large and small pieces, as well as minced semi-finished products. Not knowing the real level of surface contamination with L. monocytogenes of carcasses, half-carcasses, semi-finished products in large pieces, manufacturers use such raw materials for the subsequent production of other types of semi-finished meat products, increasing the risk of manufacturing unsafe products with following contamination of equipment, work surfaces and other objects of the production environment. The highest occurrence of L. monocytogenes in meat products during three years of observation was found in the summer period (14.2%). The proportions of positive samples in the winter, spring and autumn months varied on average within 6.7–7.1%.

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The authors declare that there are no conflicts of interest present.