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Genetic diversity, biofilm and virulence characteristics of Listeria monocytogenes in salmon sushi.

Food research international (Ottawa, Ont.) - 1 Feb 2021

Ramires Tassiana, Kleinubing Natalie Rauber, Iglesias Mariana Almeida, Vitola Helena Reissig Soares, Núncio Adriana Souto Pereira, Kroning Isabela Schneid, Moreira Gustavo Marçal Schmidt Garcia, Fiorentini Ângela Maria, da Silva Wladimir Padilha

Abstract excerpt

Sushi is a ready-to-eat (RTE) food prepared from raw or cooked fish that is widely consumed worldwide. Listeria monocytogenes is the foodborne pathogen most commonly associated with RTE and fish products. The aim of the present study was to evaluate the presence of L. monocytogenes in salmon sushi commercialized in Pelotas city, Brazil, and to evaluate the genetic diversity, biofilm-forming ability in stainless...

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PMID: 33648189
DOI: 10.1016/j.foodres.2020.109871

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