Investigation of the prevalence of Listeria monocytogenes and Salmonella in fish, shrimp and eggs presented in Shahrekord city, Iran

Microbiological control of food is important to prevent food poisoning in humans. Pathogenic microorganisms are gram-positive or gram-negative pathogens found in food that cause gastroenteritis. The purpose of this study is to investigate the amount of Listeria monocytogenes and Salmonella in fish, shrimp and eggs presented in Shahrekord city. In this study, 300 samples, including 100 fish samples, 100 shrimp samples, and 100 egg samples, were randomly collected from retail stores in Shahrekord city and transferred to the specialized food hygiene laboratory of Shahrekord Islamic Azad University. The samples were enriched in Listeria enrichment culture medium for 48 hours and then on the selected culture medium and the suspected Listeria isolates from Palcam agar culture medium were counted after biochemical confirmation tests and for confirmation Salmonella was used from SS agar, BS agar and then TSI and LIA culture media. Research The results showed that 2 out of 100 fish samples (2 percent), 4 out of 100 shrimp samples (4 percent), and 5 out of 100 egg samples (5 percent) were contaminated. It was Listeria monocytogenes. The amount of Salmonella contamination for fish, shrimp and eggs was 9, 11 and 18 respectively. Due to the prevalence of Listeria, it is recommended to avoid consumption of undercooked seafood by at-risk populations. Strict implementation of sanitary conditions of food contact surfaces and handling areas, and good personal hygiene practices should reduce possible contamination of seafood products by L. monocytogenes.