Prevalence of Listeria Monocytogenes in Meat Products Retailed in Egypt and Worldwide: A Review

Abstract

Meat products are regarded as major sources of essential amino acids, minerals, and vitamins. However, during all stages of the processing of meat products, including the slaughter of the animal, dressing, evisceration, and subsequent transportation and distribution, may expose the product to a wide range of bacteria. The microbial community of the finished goods may be influenced by handling and raw materials used in the production of the meat products. The microbiological condition of meat products may be affected by a number of factors, including worker hands, clothing, knives, cutting boards, slaughterhouse and meat processing plant environments, including walls, floors, washing water, etc. Listeria monocytogenes (L. monocytogenes) is considered as one important foodborne pathogen that is responsible for many cases of food poisoning among consumers worldwide. This study aimed at investigating the current scenario of the prevalence of L. monocytogenes in retailed meat products in Egypt and worldwide. The cited literatures in the current review demonstrated that effective sanitary practices should be used throughout all phases of handling meat to produce meat products with a high level of storage quality and free from L. monocytogenes.