Advances in Food Technology and Nutritional Sciences

Aim: This study investigates the prevalence of Listeria spp. in fresh produce sold in the Canterbury region of New Zealand. Background: L. monocytogenes is a common pathogenic bacterium that can be present and grow on fresh produce. Therefore, systematic risk assessment is needed to avoid a food safety scare. Results: Microbiological analysis to detect Listeria spp. in fresh produce samples showed that lettuce from the retail shops had the highest level (4.2 log cfu/g) >cucumber (3.2 log cfu/g) >cabbage (2.5 log cfu/g) >carrot (nil). In terms of Listeria prevalence, carrot samples had the lowest Listeria spp. load (<1.05 log cfu/g) and lettuce samples had the highest (>4 log cfu/g). None of the samples showed a positive result for L. monocytogenes presence. Conclusion: Although the L. monocytogenes was not detected in this study, the potential hazard for contaminating fresh produce by this organism still exist due to high prevalence of Listeria spp.