Bibliographic citations
Silva, D., Terrones, F. (2023). Listeria monocytogenes en quesos artesanales expendidos en cuatro mercados de Trujillo - Perú, 2023 [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/20214
Silva, D., Terrones, F. Listeria monocytogenes en quesos artesanales expendidos en cuatro mercados de Trujillo - Perú, 2023 []. PE: Universidad Nacional de Trujillo; 2023. https://hdl.handle.net/20.500.14414/20214
@misc{renati/1043423,
title = "Listeria monocytogenes en quesos artesanales expendidos en cuatro mercados de Trujillo - Perú, 2023",
author = "Terrones Olórtegui, Fiorella Alexandra",
publisher = "Universidad Nacional de Trujillo",
year = "2023"
}
Listeria monocytogenes is a bacteria that can cause listeriosis in people when raw or processed foods are ingested, including fermented dairy products such as cheeses, so the frequency of L. monocytogenes in artisanal cheeses sold in four markets was determined. the province of Trujillo between June and October 2023. 200 artisanal cheeses acquired in the Zonal Palermo, La Hermelinda, ASCOMALAC and Central markets were evaluated. 25g of each cheese sample was weighed. and placed in buffered and supplemented Listeria enrichment broth, and incubated at 32°C for 24 hours; then it was sown on Oxford Agar and incubated at 37°C for 48 hours. Grayish brown to black colonies with black halo and entire edges were isolated; Phenotypic identification was carried out through catalase, motility, hemolysis and carbohydrate fermentation tests. Cultures that were catalase, motility, beta hemolysis, and rhamnose positive were considered positive for L. monocytogenes; and mannitol and xylose negative. 1.5% (3/200) of artisanal cheeses were found to contain L. monocytogenes, so its consumption constitutes a potential risk to human health.
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