Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the Consumers

Table 2

Products resulting positive to L. monocytogenes.

Sample no.	Type of product	Temperature of storage	L. monocytogenesculture qualitative test	L. monocytogenesculture quantitative test (cfu/g)	L.monocytogenes PCR
1	Seafood salad	T0	Positive	<5	Positive
		T0	Positive	<5	Positive
2	Salmon carpaccio	4^°C	Positive	<5	Positive
		10^°C	Positive	330	Positive
3	Marinated seafood Cocktail	4^°C	Positive	<5	Positive
		10^°C	Neg.	<5	Positive
4	Octopus Carpaccio	4^°C	Neg.	<5	Positive
5	Cooked and marinated mackerel fillets	T0	Positive	<5	Positive
		10^°C	Neg.	<5	Positive
6	smoked salmon	4^°C	Neg.	<5	Positive
		10^°C	Neg.	<5	Positive
		T0	Positive	<5	Positive
7	Fresh salmon in protective atmosphere	4^°C	Positive	<5	Positive
		10^°C	Positive	<5	Positive
		T0	Neg.	<5	Positive
8	Smoked salmon	4^°C	Positive	<5	Positive
		10^°C	Positive	140,000	Positive
9	Fresh salmon in protective atmosphere	4^°C	Positive	<5	Positive
		10^°C	Positive	<5	Positive
10	Smoked salmon	T0	Positive	6,600	Positive
11	Salmon Carpaccio	10^°C	Neg.	<5	Positive
12	Cooked and marinated mackerel fillets	T0	Positive	<5	Positive