Two enrichment methods that had been used as standard procedures by the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) were quantitatively compared for their ability to isolate Listeria monocytogenes from seafoods. Cultures of a clinical sample and a seafood isolate were inoculated into raw and cooked shrimp; cultures heated at 57.8°C for 5 min were added to surimi, cooked crabmeat, and cooked shrimp. With the FDA procedure, which used enrichment intervals of 24 h, 48 h, and 7 d, KOH culture treatment and enrichment for 24 h provided no advantage for Listeria recovery. The FDA procedure isolated heated L. monocytogenes from seafoods at a lower level than the USDA method; however, the two methods isolated unheated cells equally well. The greater selectivity of the USDA procedure may offer an advantage for isolating nonheat-stressed Listeria when the aerobic plate count of the product is high.
Quantitative Comparison of Two Enrichment Methods for Isolating Listeria monocytogenes from Seafoods
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JOSEPH LOVETT, DAVID W. FRANCIS, JAMES T. PEELER, ROBERT M. TWEDT; Quantitative Comparison of Two Enrichment Methods for Isolating Listeria monocytogenes from Seafoods. J Food Prot 1 January 1991; 54 (1): 7–11. doi: https://doi.org/10.4315/0362-028X-54.1.7
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