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Occurrence of selected pathogenic microorganisms in raw and processed eggs of snails of the Cornu genus

Monika Maćkowiak-Dryka

Monika Maćkowiak-Dryka

Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in LublinLublin, Poland
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Maćkowiak-Dryka, Monika
, 
Michał Gondek

Michał Gondek

Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in LublinLublin, Poland
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Gondek, Michał
 e 
Krzysztof Szkucik

Krzysztof Szkucik

Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in LublinLublin, Poland
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Szkucik, Krzysztof
  
20 dic 2021
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Categoria dell'articolo: Review article
Pubblicato online: 20 dic 2021
Pagine: 463 - 467
Ricevuto: 12 lug 2021
Accettato: 06 dic 2021
DOI: https://doi.org/10.2478/jvetres-2021-0060
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© 2021 M. Maćkowiak-Dryka et al. published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Introduction

This study investigated the eggs of Polish-bred edible snails of the Cornu genus as a food and aimed to determine the presence of microorganisms in them of the Salmonella and Listeria genera and ascertain the number of coagulase-positive staphylococci.

Material and Methods

Raw material, semi-finished products, and the final product were collected during the production cycle. Testing for the presence of Salmonella spp. and Listeria spp. and measuring of the pathogenic staphylococci contamination level were carried out in accordance with ISO standards. Commercial biochemical tests were used for species identification of bacteria of the Enterobacteriaceae family and Staphylococcus genus. An API kit and a PCR protocol were utilised for species confirmation of the microorganisms of the Listeria genus.

Results

Neither Salmonella nor coagulase-positive staphylococci were found in any of the studied material. Bacteria of the Listeria genus were found in samples taken at every stage of production; however L. monocytogenes was confirmed in samples of the final product.

Conclusion

The absence of Salmonella spp. and Staphylococcus aureus in samples of the final product indicates that the required hygiene standard was maintained in the production process of edible snail eggs. Nevertheless, the presence of L. monocytogenes in eggs of common garden snails may pose a potential risk to consumer health.
Lingua:
Inglese
Frequenza di pubblicazione:
4 volte all'anno
Argomenti della rivista:
Scienze biologiche, Biologia molecolare, Microbiologia e virologia, Scienze della vita, altro, Medicina, Medicina veterinaria
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