Survival and Recovery of Listeria monocytogenes on Ready-to-Eat Meats Inoculated with a Desiccated and Nutritionally Depleted Dustlike Vector

Abstract

Dust from construction was theorized to serve as a vector for L. monocytogenes transmission to ready-to-eat (RTE) meats after heat processing but before packaging. A five-strain Listeria monocytogenes culture including serotype 4b was continually stressed on a sand vector under four sets of nutritionally depleted and dry conditions to simulate postprocessing contamination by dustlike particulates. The stresses included that associated with sand stored at different temperatures (10 and 22°C) and levels of humidity (40% relative humidity [RH], 88% RH, or complete desiccation). Irradiated RTE meats, including frankfurters, bologna, chopped ham, and deli-style roast beef, were inoculated with the L. monocytogenes–contaminated sand every 2 to 3 days over a period of 1½ months. After inoculation, the RTE meats were vacuum packed and stored at 4°C for 24 h. Populations of L. monocytogenes were enumerated by surface plating on nonselective and selective media to recover cells on the basis of the different stresses presented (osmotic or antibiotic). L. monocytogenes was demonstrated to be capable of surviving on the sand vector for >151 days at 10°C and 88% RH, 136 days at 10°C and 0% RH, 73 days at 22°C and 40% RH, and 82 days at 22°C and 0% RH. These results show that under the most conservative scenario, the 73-day-old L. monocytogenes–contaminated sand was able to attach to and be recovered from the RTE meats. This study illustrated that dust contaminated with L. monocytogenes, once in contact with meat surfaces, can survive and grow, posing a health hazard to consumers.