Korean Journal of Veterinary Research 1991;31(3):271-277.
Characteristics and isolation of Listeria spp from poultry meat, products and environmental specimens in chicken slaughterhouse I. Isolation of Listeria spp
Won-geun Son, Ho-jo Kang
College of Veterinary Medicine, Gyeongsang National University
도계장 유래 닭고기와 부산물 및 환경재료에서 Listeria spp의 분리 및 분리균의 특성 I. Listeria spp의 분리
손원근, 강호조
경상대학교 수의과대학
To investigate the epidemiological trait of listeriosis, Listeria spp were isolated from poultry meat, products and environmental specimens in chicken slaughterhouse. Also determined were isolation rates by the different enrichment procedures, the biochemical properties of isolates. In a total of 307 samples including poultry meat, liver, feathers, feces, chiller water, scalding water overflow and slaughterhouse floor, Listeria spp were isolated predominantly from scalding water overflow (90.0%), body skin before washing (66.7%), liver (20.0%) and feathers(15.0%) However, few Listeria spp were isolated from body skin after washing and feces. The higher isolation rates were obtained in the secondary enrichment procedure (7.2%) than in the primary enrichment (3.9%); after stored the secondary enrichment cultures for 2 weeks at $4^{circ}C$, Listeria spp were present in 9.8%. The majority of the isolated Listeria spp were identical to those of the standards strains in biochemical and cultural properties. Overall, Listeria spp were present in 13.4% of the specimens tested, and were in order of prevalence of L innocua(11.1%), L monocytogenes(3.3%), L grayi(0.7%) and L murrayi(0.3%).
Key Words: Chicken, Isolation of Listeria spp

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