Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)

A total of 108 samples of fresh refrigerated ground beef, 99 samples of frozen hamburger patties, and 107 fried hamburgers, purchased from retail stores and fast-food outlets in Ontario, were analyzed for their bacteriological quality. About 44% of non-frozen ground beef samples had aerobic plate counts exceeding 50 million/g; 50 of 108 samples (46.3%) contained Staphylococcus aureus and 46 of these 50 samples (88%) exceeded 1000 organisms/g; 43 of 108 samples were positive for Escherichia coli with 38 samples (88.4%) exceeding 500 organisms/g. About 19% of frozen hamburger patties had aerobic plate counts in excess of 10 million/g; 93 of 99 samples (93.9%) contained S. aureus with 83 of these samples (89.3%) exceeding 1000 organisms/g; 28 of 99 samples were positive for E. coli with 7 of these samples (25%) exceeding 500 organisms/g. About 96.3% of fried hamburger samples had aerobic plate counts of less than 10,000/g.

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Enterobacteriaceae in ground meats

Canadian Journal of Microbiology ◽

10.1139/m78-252 ◽

1978 ◽

Vol 24 (12) ◽

pp. 1574-1582 ◽

Cited By ~ 4

Author(s):

Lai-King Ng ◽

Michael E. Stiles

Keyword(s):

Ground Beef ◽

False Positives ◽

Coliform Bacteria ◽

Most Probable Number ◽

Type I ◽

Enterobacter Agglomerans ◽

Frozen Ground ◽

Probable Number ◽

E Coli ◽

Solid Media

Presumptive Escherichia coli counts for 312 samples of non-frozen ground beef were determined and compared with proposed Canadian standards. Results for frozen pork sausages, packaged at manufacturer level, indicated little difference in distribution of presumptive E. coli loads compared with retail ground beef. Use of solid media and direct inoculation of EC broth at 45 °C did not give alternative, rapid methods of estimating E. coli loads in ground beef. Counts on violet red bile agar (VRBA) within 18–24 h incubation at 35 °C gave reliable estimates of coliform bacteria (bile-precipitating colonies) and Enterobacteriaceae (total count), with only 1.3 and 10.7% false positives, respectively. Bile-precipitating isolates from VRBA were primarily E. coli, also Serratia liquefaciens, aerogenic Enterobacter agglomerans, Enterobacter cloacae, Citrobacter freundii, and Klebsiella pneumoniae. Non-bile-precipitating colonies were primarily aerogenic E. agglomerans and S. liquefaciens; however, in the most probable number technique E. agglomerans was screened out. In addition to E. coli, E. agglomerans and S. liquefaciens were the principal types of Enterobacteriaceae in these samples. Enterobacter agglomerans gave a variety of IMViC reactions, including the type I (++−−) reaction, whereas S. liquefaciens were predominantly IMViC type −−++. Incubating EC broth at 45.5 °C, as opposed to 44.5 °C, reduced the number of false positives.

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Development of USDA-FSIS Method for Isolation of Listeria monocytogenes from Raw Meat and Poultry

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/71.3.660 ◽

1988 ◽

Vol 71 (3) ◽

pp. 660-664 ◽

Cited By ~ 13

Author(s):

Dennis Mcclain ◽

Wei H Lee

Keyword(s):

Listeria Monocytogenes ◽

Thin Layer ◽

Agar Plate ◽

Ground Beef ◽

Blood Agar Plate ◽

Frozen Ground ◽

Pork Sausage ◽

Raw Meat ◽

Naturally Occurring ◽

Horse Blood

Abstract A method was developed specifically to detect naturally occurring Listeria monocytogenes in meat because the traditional cold enrichment procedure was extremely slow and other procedures were ineffective. This method could identify beta-hemolytic Listeria colonies in 3-4 days. The use of a 2-stage enrichment, highly selective LPM agar, and a thin-layer horse blood agar plate for the detection of beta-hemolytic Listeria isolates are the important steps of this method. L. monocytogenes was recovered from 20 of 41 samples of frozen ground beef, 12 of 23 samples of pork sausage, and 7 of 22 samples of poultry. These results indicate that L. monocytogenes is common in raw meat and that this method is effective for its recovery

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Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage

Food Science and Technology ◽

10.1590/fst.03518 ◽

2019 ◽

Vol 39 (suppl 1) ◽

pp. 341-347 ◽

Cited By ~ 1

Author(s):

Damla BİLECEN ◽

Birol KILIÇ

Keyword(s):

Oxidative Stability ◽

Ground Beef ◽

Quality Parameters

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Comparison of the Microbial Quality of Ground Beef and Ground Beef Patties from Internet and Local Retail Markets†

Journal of Food Protection ◽

10.4315/0362-028x-72.8.1722 ◽

2009 ◽

Vol 72 (8) ◽

pp. 1722-1726 ◽

Cited By ~ 6

Author(s):

S. PAO ◽

M. R. ETTINGER

Keyword(s):

Ground Beef ◽

Foodborne Illness ◽

Microbial Quality ◽

Frozen Ground ◽

Retail Markets ◽

E Coli ◽

Beef Patties ◽

Beef Products ◽

Careful Handling

This study evaluated the microbial quality of ground beef and ground beef patties sold at local (Virginia) and Internet (U.S.) retail markets. A total of 152 ground beef products, consisting of locally purchased raw ground beef (LRG) and frozen beef patties (LFP) and Internet-procured frozen ground beef (IFG) and frozen beef patties (IFP), were tested. Results showed that LFP had significantly lower levels of aerobic mesophiles, psychrotrophs, and coliforms than LRG, IFG, and IFP. Furthermore, IFG had greater numbers of Escherichia coli than LRG and LFP. No sample was contaminated with E. coli O157: H7, but one duplicate set of summer LFP samples contained Salmonella. Listeria spp. were present in 25 and 29% of samples from local and Internet markets, respectively. About 5.0, 11.1, 10.5, and 7.9% of LRG, LFP, IFG, and IFP samples were contaminated with L. monocytogenes. This study identified differences in microbial quality between local and Internet products. Careful handling and thorough cooking of ground beef products, regardless of market source, are recommended to prevent foodborne illness.

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