Search for Listeria spp. in fresh type sausages sold in the agreste region of Pernambuco and its importance for public health

Foodborne diseases (FBDs) are considered illnesses related to the ingestion of foods contaminated with physical, chemical, or pathogenic microorganisms. The genus Listeria spp. is responsible for the foodborne illness listeriosis. This pathology poses a significant public health risk due to its high mortality and sequelae, particularly affecting immunocompromised patients, pregnant women, the elderly, and children. The purpose of this study was to evaluate the presence of Listeria spp. in commercial fresh sausages. Eighteen samples of raw fresh sausages were collected and divided into three portions. Some were subjected to thermal treatments at two different temperatures (55ºC and 74ºC), while another portion remained raw, totaling 54 samples. Listeria monocytogenes and Listeria spp. research and isolation were conducted according to ISO 11290-1:2017. Biochemical tests were performed using the Gram staining methodology on characteristic strains. Additionally, moisture and ash determination and statistical analysis of the results were conducted. Among the 54 samples analyzed, approximately eight isolates showed colonies with characteristics suggestive of Listeria spp., thus not complying with the microbiological standards established by Resolution of the Collegiate Board (RDC) 331/2019 of the National Health Surveillance Agency (ANVISA). The presence of L. innocua and other pathogenic bacterial species in the samples is concerning, as there is a likelihood of microorganisms proliferating in the equipment and utensils used in sausage preparation, thus spreading pathogens to other products and increasing the risk of foodborne outbreaks and infections.