Aislamiento e identificación de Listeria monocytogenes y Listeria spp. en embutidos secos obtenidos en mercados de la ciudad de La Plata, Argentina

Isolation and identification of Listeria monocytogenes and Listeria spp. in dry sausages obtained in markets in the city of La Plata, Argentina

dc.creatorPellicer, Karina
dc.creatorCopes, Julio Alberto
dc.creatorMalvestiti, L.
dc.creatorLanfranchi, M.N.
dc.creatorStanchi, Nestor Oscar
dc.creatorEcheverria, Maria Gabriela
dc.creatorNosetto, E.
dc.date.accessioned2019-09-30T20:10:22Z
dc.date.accessioned2022-10-15T11:36:41Z
dc.date.available2019-09-30T20:10:22Z
dc.date.available2022-10-15T11:36:41Z
dc.date.created2019-09-30T20:10:22Z
dc.date.issued2002-10
dc.identifierPellicer, Karina; Copes, Julio Alberto; Malvestiti, L.; Lanfranchi, M.N.; Stanchi, Nestor Oscar; et al.; Aislamiento e identificación de Listeria monocytogenes y Listeria spp. en embutidos secos obtenidos en mercados de la ciudad de La Plata, Argentina; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 34; 4; 10-2002; 219-221
dc.identifier0325-7541
dc.identifierhttp://hdl.handle.net/11336/84850
dc.identifier1851-7617
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4381572
dc.description.abstractA total of 60 samples of dry sausages were analyzed (50 of "salami" and 10 of "chorizo" "candelario" type) obtained at random in markets authorized for their commercialization, for the purpose of evidencing the presence of bacteria of the genus Listeria (Listeria monocytogenes and Listeria spp.). The results obtained in salami were the following: 10 (20%) isolates of Listeria spp., were characterized: 1 (2%) strain as L. monocytogenes type 1, 7 (14%) strains as L. innocua, 2 (4%) strains as L. welshimeri. In chorizo candelario type 6 (60%) isolates of Listeria spp., were characterized: 2 (33%) strains as L. monocytogenes type 1 and 4 (66%) strains as L. innocua. The total percentages of isolations were: 26.6% of Listeria spp., 5% of L. monocytogenes type 1, 18.3% of L. innocua and 3.3% of L. welshimeri. In conclusion, we consider that methodologies of control must be developed and implemented in order to guarantee the inocuity of these products
dc.languagespa
dc.publisherAsociación Argentina de Microbiología
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.scielo.org.ar/scielo.php?script=sci_issues&pid=0325-7541&lng=es&nrm=iso
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.aam.org.ar/ram.php?r=21
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectLISTERIA MONOCYTOGENES
dc.subjectEMBUTIDOS SECOS
dc.titleAislamiento e identificación de Listeria monocytogenes y Listeria spp. en embutidos secos obtenidos en mercados de la ciudad de La Plata, Argentina
dc.titleIsolation and identification of Listeria monocytogenes and Listeria spp. in dry sausages obtained in markets in the city of La Plata, Argentina
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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