{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T15:19:37Z","timestamp":1787239177808,"version":"build-2736575974"},"reference-count":48,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2023,8,4]],"date-time":"2023-08-04T00:00:00Z","timestamp":1691107200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"State Technical University of Quevedo, Quevedo, Ecuador"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Listeria monocytogenes is a foodborne pathogen that causes listeriosis and can be a problem in areas where meat products are sold at unregulated storage temperatures. In this work, the prevalence of L. monocytogenes was determined in the five most widely traded meat products in the province of Quevedo (Ecuador): bacon, \u201cchorizo paisa\u201d, grilled hamburger meat, mortadella, and salami. A total of 1000 samples of these products were analyzed in two seasons of the year (dry season\/rainy season). All L. monocytogenes isolates were confirmed by PCR with primers designed for the iap gene. Furthermore, the positive samples were quantified for L. monocytogenes. Of the 1000 meat products analyzed, 163 were positive for L. monocytogenes (16.3%). The prevalence of L. monocytogenes in the two seasons in different meat products was as follows: 22.5% in mortadella, 19% in hamburger meat, 15% in bacon, 14.5% in chorizo paisa and 10.5% in salami. In addition, the concentration of L. monocytogenes in most of the positive samples was in the range of 4\u20136 log CFU\/g or even higher. The results show the need for improvements in the hygienic measures and meat storage temperatures in Quevedo (Ecuador) to avoid risks of foodborne listeriosis.<\/jats:p>","DOI":"10.3390\/foods12152956","type":"journal-article","created":{"date-parts":[[2023,8,4]],"date-time":"2023-08-04T09:28:29Z","timestamp":1691141309000},"page":"2956","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador)"],"prefix":"10.3390","volume":"12","author":[{"given":"Gary Alex","family":"Meza-Bone","sequence":"first","affiliation":[{"name":"Ruminology Laboratory, Faculty of Animal and Biological Sciences, State Technical University of Quevedo, Quevedo 120301, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jessica Sayonara","family":"Meza Bone","sequence":"additional","affiliation":[{"name":"Instituto Superior Tecnol\u00f3gico Ciudad de Valencia, Los R\u00edos, Quevedo 948196, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u00c1ngel","family":"Cede\u00f1o","sequence":"additional","affiliation":[{"name":"Biotechnology Laboratory, Microbiology, Science and Technology Research Department, State Technical University of Quevedo, Quevedo 120301, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1947-8296","authenticated-orcid":false,"given":"Irene","family":"Mart\u00edn","sequence":"additional","affiliation":[{"name":"Higiene y Seguridad Alimentaria, Instituto Universitario de Investigaci\u00f3n de Carne y Productos C\u00e1rnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, 10003 C\u00e1ceres, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6104-8102","authenticated-orcid":false,"given":"Alberto","family":"Mart\u00edn","sequence":"additional","affiliation":[{"name":"Higiene y Seguridad Alimentaria, Instituto Universitario de Investigaci\u00f3n de Carne y Productos C\u00e1rnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, 10003 C\u00e1ceres, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7893-0844","authenticated-orcid":false,"given":"Naga Raju","family":"Maddela","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, Faculty of Health Sciences, Technical University of Manab\u00ed, Portoviejo 130103, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1088-1545","authenticated-orcid":false,"given":"Juan J.","family":"C\u00f3rdoba","sequence":"additional","affiliation":[{"name":"Higiene y Seguridad Alimentaria, Instituto Universitario de Investigaci\u00f3n de Carne y Productos C\u00e1rnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, 10003 C\u00e1ceres, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,8,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1007\/s00003-023-01424-1","article-title":"Consumer attitudes and perceptions towards chilled ready-to-eat foods:\u2009a multinational study","volume":"18","author":"Smigic","year":"2023","journal-title":"J. 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