scholarly journals Antimicrobial resistant bacteria recovered from retail ground meat products in the US include a Raoultella ornithinolytica co-harboring blaKPC-2 and blaNDM-5

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Gregory A. Ballash ◽  
Amy L. Albers ◽  
Dixie F. Mollenkopf ◽  
Emily Sechrist ◽  
Rachael J. Adams ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Meat Products ◽  
Resistant Bacteria ◽  
Grocery Stores ◽  
Ground Meat ◽  
Pork Sausage ◽  
Extended Spectrum ◽  
Retail Meat ◽  
Fully Cooked ◽  
Processed Products

AbstractRetail beef and pork, including processed products, can serve as vehicles for the zoonotic foodborne transmission of pathogens and antimicrobial resistant bacteria. However, processed and seasoned products like sausages, are not often included in research and surveillance programs. The objective of this study was to investigate retail ground beef and pork, including processed products, for the presence of common foodborne pathogens and antimicrobial resistant bacteria. We purchased 763 packages of fresh and fully cooked retail meat products during 29 visits to 17 grocery stores representing seven major grocery chains located in west and central Ohio. Each package of meat was evaluated for contamination with methicillin-resistant Staphylococcus aureus (MRSA), Salmonella spp., Enterobacteriaceae expressing extended-spectrum cephalosporin resistance, and carbapenemase-producing organisms (CPO). Only 3 of the 144 (2.1%) packages of fully cooked meat products contained any of these organisms, 1 with an extended-spectrum β-lactamase-producing (ESBL) Enterobacteriaceae and 2 with CPO. Among the 619 fresh meat products, we found that 85 (13.7%) packages were contaminated with MRSA, 19 (3.1%) with Salmonella, 136 (22.0%) with Enterobacteriaceae expressing an AmpC (blaCMY) resistance genotype, 25 (4.0%) with Enterobacteriaceae expressing an ESBL (blaCTX-M) resistance genotype, and 31 (5.0%) with CPO, primarily environmental organisms expressing intrinsic carbapenem resistance. However, one CPO, a Raoultella ornithinolytica, isolated from pork sausage co-harbored both blaKPC-2 and blaNDM-5 on IncN and IncX3 plasmids, respectively. Our findings suggest that fresh retail meat, including processed products can be important vehicles for the transmission of foodborne pathogens and antimicrobial resistant bacteria, including those with epidemic carbapenemase-producing genotypes.

scholarly journals Prevalence of Clostridium difficile in Uncooked Ground Meat Products from Pittsburgh, Pennsylvania

2012 ◽  
Vol 78 (12) ◽  
pp. 4183-4186 ◽  
Author(s):  
Scott R. Curry ◽  
Jane W. Marsh ◽  
Jessica L. Schlackman ◽  
Lee H. Harrison
Keyword(s):  
Clostridium Difficile ◽  
Meat Products ◽  
Ground Meat ◽  
Content Type ◽  
Pork Sausage ◽  
Processing Facility ◽  
Retail Meat ◽  
Ribotype 078 ◽  
Pork Sausages ◽  
Meat Samples

ABSTRACTThe prevalence ofClostridium difficilein retail meat samples has varied widely. The food supply may be a source forC. difficileinfections. A total of 102 ground meat and sausage samples from 3 grocers in Pittsburgh, PA, were cultured forC. difficile. Brand A pork sausages were resampled between May 2011 and January 2012. Two out of 102 (2.0%) meat products initially sampled were positive forC. difficile; both were pork sausage from brand A from the same processing facility (facility A). On subsequent sampling of brand A products, 10/19 samples from processing facility A and 1/10 samples from 3 other facilities were positive forC. difficile. The isolates recovered were inferred ribotype 078, comprising 6 genotypes. The prevalence ofC. difficilein retail meat may not be as high as previously reported in North America. When contamination occurs, it may be related to events at processing facilities.

Proposed Technique for the Determination of Both Moisture and Fat in the Same Sample of Meat or Meat Product

1972 ◽  
Vol 55 (3) ◽  
pp. 578-580
Author(s):  
Edward H Cohen ◽  
Charles P Kimmelman
Keyword(s):  
Moisture Content ◽  
Boiling Point ◽  
Meat Product ◽  
Meat Products ◽  
Ground Meat ◽  
Pork Sausage ◽  
Selective Solvents ◽  
Time Period ◽  
Oil Residue

Abstract The moisture content of ground meat, processed frankfurters, and uncooked pork sausage mixtures was determined within a 15-30 min time period and with a minimum of 95% recovery of moisture. Selective solvents, such as octane, nonane, toluene, xylene, ethylbenzene, and cumenc were evaluated. After removal of the moisture, the residue in the flask was sampled for the fat content . A 20 ml aliquot of the cooled total solution was removed, transferred to a tared vessel, and evaporated at its boiling point under a stream of nitrogen. The oil residue was weighed and calculated as percent fat. Recoveries of fat ranged from 95 to 100% for all solvents and meat products tested except for the uncooked pork sausage mixture. The latter product yielded 80–91% recovery of fat for all solvents. To obtain a 95–100% recovery from the uncooked pork sausage mixture required an additional 15–30 min digestion. The tim e required for fat determinations was from 15–30 min, depending upon the boiling point of the solvent.

Prevalence, Antibiotic Resistance, and Molecular Characterization of Salmonella Serovars in Retail Meat Products

2011 ◽  
Vol 74 (1) ◽  
pp. 161-166 ◽  
Author(s):  
JI-YEON HYEON ◽  
JUNG-WHAN CHON ◽  
IN-GYUN HWANG ◽  
HYO-SUN KWAK ◽  
MOO-SANG KIM ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Foodborne Pathogens ◽  
Molecular Subtypes ◽  
Meat Products ◽  
Chicken Meat ◽  
Source Tracking ◽  
Traditional Markets ◽  
Retail Meats ◽  
Retail Meat

The prevalence of Salmonella was determined in chicken meat (n = 26), beef (n = 49), and pork (n = 56) collected from wholesale markets, retail stores, and traditional markets in Seoul, South Korea, in 2009. Antibiotic resistance was assessed, and the molecular subtypes of Salmonella isolates were ascertained using an automated repetitive sequence–based PCR (rep-PCR) system (DiversiLab). A total of 18 Salmonella strains were isolated from 17 of 131 samples: 16 strains from each of 16 samples and 2 strains from the same pork sample. The prevalence of Salmonella from the retail meats was 2.0% in beef, 8.9% in pork, and 42.3% in chicken meat. Among 10 different serotypes, Salmonella enterica Panama was recovered from a beef sample, and Salmonella London and Salmonella Montevideo were the predominant serotypes from pork and chicken meat, respectively. The highest antibiotic resistance observed was to erythromycin (100%) followed by streptomycin (22.2%) and tetracycline and chloramphenicol (16.7%). Of the 18 isolates, 5 (27.8%) were resistant to two or more antibiotics, and 1 isolate from chicken meat was resistant to eight antibiotics, including cephalosporins. Differentiation between all of the Salmonella isolates except between Salmonella Montevideo and Salmonella London was successfully performed with the automated rep-PCR system, indicating that it can be added to the toolbox for source tracking of foodborne pathogens associated with outbreaks.

Oregon's Experience With Microbiological Standards for Meat

1975 ◽  
Vol 38 (8) ◽  
pp. 483-486 ◽  
Author(s):  
KENNETH E. CARL
Keyword(s):  
Meat Products ◽  
Plate Count ◽  
Ground Meat ◽  
Processed Meats ◽  
Enforcement Action ◽  
Retail Meat ◽  
Handling Practices ◽  
Aerobic Plate Count ◽  
Using Data ◽  
Meat Markets

Oregon is the first state to establish microbiological standards for meat products at the retail level. Using data from sampling results of a 1972 survey of meat products sold at retail, microbiological standards for meat were adopted at a public hearing effective May 1, 1973. The standards as adopted set a limit of 5 million aerobic plate count (APC) per gram for fresh or frozen meats (including ground and whole cuts) and 1 million organisms (APC) for processed (cooked) meats. The limit for Escherichia coli is 50 per gram for fresh or frozen meat products and 10 per gram for processed meats. The APC provision does not apply to meat food products that have been fermented or inoculated. Prepackaged samples are obtained from retail display cases on a scheduled basis and shipped to the department laboratory for analysis. Enforcement policy is to take penalty action on the third successive standard violation of the same product. On 1830 samples in 1974, there were three APC and eight E. coli enforcement actions taken on fresh ground meat products and none on processed meats. Less than 1% of all samples collected resulted in ultimate enforcement action. Microbiological results to date indicate a decline in the number exceeding standards. Improvement in sanitary conditions of retail meat markets is evidenced by a decrease in the number of items checked for violation of the sanitation standards. Bacterial standards are proving to be a useful tool for meat market operators to relate clean meat handling practices and proper temperature control to compliance with the standards.

Efficacy of Various Organic Solvents for the Rapid Direct Determination of Moisture in Meat and Meat Products

1972 ◽  
Vol 55 (3) ◽  
pp. 574-577
Author(s):  
Edward H Cohen ◽  
Charles P Kimmelman
Keyword(s):  
Organic Solvents ◽  
Meat Products ◽  
Direct Determination ◽  
Azeotropic Distillation ◽  
Ground Meat ◽  
Butyl Ether ◽  
Pork Sausage ◽  
Specialized Equipment ◽  
Time Required

Abstract Twenty-seven organic solvents that form azeotropes with water were tested for use in shortening the time required for the determination of moisture in ground meat, processed frankfurters, and uncooked pork sausage mixture. A goal of 15–30 min was sought with a minimum of 95% recovery of the available moisture content in the meats by use of inexpensive “in stock” available equipment that could be used by nontechnical personnel. Azeotropic distillation in a modified 10 ml Bidwell-Sterling moisture receiver, West condenser, 40/50 boiling flask, and matching enclosed heating mantle was used for periods of time up to 30 min. For example, in 2 lots of ground meat after a 30 min distillation time, the following average recoveries (%) were found: toluene 95, octane 97, nonane 100, xylene 99.7, ethylbenzene 99.4, cumene 100.3, 2-ethyl-1-hexanol 97.7, 1-heptanol 99.5, 1-octanol 99.8, 2-octanol 100.1, and butyl ether 98.5. The latter 9 solvents were found to give acceptable recoveries in 15 min. Chlorinated hydrocarbons were also evaluated but are not recommended due to toxicity levels and the need for specialized equipment.

Evaluation of a Phosphate To Control Pathogen Growth in Fresh and Processed Meat Products

1996 ◽  
Vol 59 (4) ◽  
pp. 356-359 ◽  
Author(s):  
LISA M. FLORES ◽  
SUSAN S. SUMNER ◽  
DIANNE L. PETERS ◽  
ROGER MANDIGO
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Foodborne Pathogens ◽  
Meat Products ◽  
Ground Beef ◽  
Processed Meat ◽  
Escherichia Coli O157 ◽  
Pork Sausage ◽  
E Coli

The efficacy of a phosphate blend, Bekaplus MSP, to inhibit the growth of foodborne pathogens in fresh or processed meat products was studied. The following products and challenge microorganisms were tested: ground beef, Escherichia coli O157:H7; linked smoked sausage, Salmonella typhimurium and L. monocytogenes; cured smoked ham, S. typhimurium and L. monocytogenes; and fresh pork sausage, E. coli O157:H7. All the products were prepared with or without 0.5% phosphate, individually inoculated with the challenge microorganism (103CFU/g of meat), and stored at either 4, 12, or 20°C. There was minimal or no effect of the phosphate blend on the growth of L. monocytogenes or S. typhimurium. The temperature of storage had a significant effect (P < 0.05) on the population of E. coli O157:H7 in ground beef and fresh pork sausage with phosphate. However, the presence of phosphate in the ground beef had no effect (P > 0.05) on E. coli O157:H7, but the presence of phosphate in the fresh pork sausage had a significant effect (P < 0.05) on controlling E. coli O157:H7. These results indicate that this phosphate blend could be used in fresh pork sausage to help inhibit the growth of E. coli O157:H7.

scholarly journals Occurrence of extended spectrum β-lactamase and AmpC-producing Escherichia coli in retail meat products from the Maritime Provinces, Canada

2020 ◽  
Author(s):  
Babafela Awosile ◽  
Jessica Eisnor ◽  
Matthew Elijah Saab ◽  
Luke C. Heider ◽  
J. Trenton McClure
Keyword(s):  
Escherichia Coli ◽  
Meat Products ◽  
Traditional Culture ◽  
Multi Drug Resistance ◽  
Maritime Provinces ◽  
Phylogenetic Groups ◽  
Culture Methods ◽  
E Coli ◽  
Extended Spectrum ◽  
Retail Meat

This study was conducted to determine the occurrence of antimicrobial resistance to the extended-spectrum cephalosporins (ESC) in Escherichia coli isolates recovered from retail meat products collected in the Maritime Provinces of Canada using both selective and traditional culture methods, and genotypically using multiplex polymerase chain reactions. ESC-R E. coli was detected in 33/559 (5.9%) samples using the traditional culture compared to 151/557 (27.1%) samples using the selective culture method. The recovery of ESC-R E. coli isolates was more common in poultry compared to beef and pork (P<0.001). Multi-drug resistance, ESBL, and AmpC phenotypes were more common in chicken-derived isolates than other retail meat products (P<0.001). From the 98 isolates selected, 76 (77.6%) isolates were positive for either ESBL and AmpC β-lactamases or both. Among the 76 isolates, blaCMY-2 (78.9%), blaCTXM (46.1%), blaTEM (21.1%), and blaSHV (1.3%) were detected. Among the blaCTXM-producing isolates; blaCTXM-1, blaCTXM-2, and blaCTXM-9 phylogenetic groups were detected. β-lactamase genes were detected more in chicken-derived isolates compared to other meat types (P<0.01). This study demonstrated the occurrence of ESBL and AmpC resistance genes in retail meat products in Maritime Provinces of Canada. Also, selective culture significantly improved the recovery of ESC-R E. coli isolates from retail meat samples.

scholarly journals Occurrence of extended spectrum β-lactamase and AmpC-producing Escherichia coli in retail meat products from the Maritime Provinces, Canada

2020 ◽  
Author(s):  
Babafela Awosile ◽  
Jessica Eisnor ◽  
Matthew E. Saab ◽  
Luke Heider ◽  
J T. McClure
Keyword(s):  
Escherichia Coli ◽  
Meat Products ◽  
Traditional Culture ◽  
Multi Drug Resistance ◽  
Maritime Provinces ◽  
Phylogenetic Groups ◽  
Culture Methods ◽  
E Coli ◽  
Extended Spectrum ◽  
Retail Meat

AbstractThis study was conducted to determine the occurrence of antimicrobial resistance to the extended-spectrum cephalosporins (ESC) in Escherichia coli isolates recovered from retail meat products collected in the Maritime Provinces of Canada using both selective and traditional culture methods, and genotypically using multiplex polymerase chain reactions.ESC-R E. coli was detected in 33/559 (5.9%) samples using the traditional culture compared to 151/557 (27.1%) samples using the selective culture method. The recovery of ESC-R E. coli isolates was more common in poultry compared to beef and pork (P<0.001). Multi-drug resistance, ESBL, and AmpC phenotypes were more common in chicken-derived isolates than other retail meat products (P<0.001). From the 98 isolates selected, 76 (77.6%) isolates were positive for either ESBL and AmpC β-lactamases or both. Among the 76 isolates, blaCMY-2 (78.9%), blaCTXM (46.1%), blaTEM (21.1%), and blaSHV (1.3%) were detected. Among the blaCTXM-producing isolates; blaCTXM-1, blaCTXM-2, and blaCTXM-9 phylogenetic groups were detected. β-lactamase genes were detected more in chicken-derived isolates compared to other meat types (P<0.01). This study demonstrated the occurrence of ESBL and AmpC resistance genes in retail meat products in Maritime Provinces of Canada. Also, selective culture significantly improved the recovery of ESC-R E. coli isolates from retail meat samples.

scholarly journals Staphylococcus aureus enhances biofilm formation, aerotolerance, and survival of Campylobacter strains isolated from retail meats

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anand B. Karki ◽  
Kaylee Ballard ◽  
Claudia Harper ◽  
Robert J. Sheaff ◽  
Mohamed K. Fakhr
Keyword(s):  
Staphylococcus Aureus ◽  
Low Temperature ◽  
Foodborne Pathogens ◽  
Biofilm Formation ◽  
Meat Products ◽  
Aerobic Conditions ◽  
Adverse Conditions ◽  
Retail Meats ◽  
Retail Meat ◽  
Free Media

AbstractIn retail meat products, Campylobacter jejuni, C. coli, and Staphylococcus aureus have been reported in high prevalence. The polymicrobial interaction between Campylobacter and other bacteria could enhance Campylobacter survival during the adverse conditions encountered during retail meat processing and storage. This study was designed to investigate the potential role of S. aureus from retail meats in enhancing the survival of Campylobacter exposed to low temperature, aerobic conditions, and biofilm formation. Results indicated that viable S. aureus cells and filter-sterilized cell-free media obtained from S. aureus prolonged the survival of Campylobacter at low temperature and during aerobic conditions. Biofilm formation of Campylobacter strains was significantly enhanced in the presence of viable S. aureus cells, but the results were inconclusive when extracts from cell-free media were used. In conclusion, the presence of S. aureus cells enhances survivability of Campylobacter strains in adverse conditions such as low temperature and aerobic conditions. Further investigations are warranted to understand the interaction between Campylobacter and S. aureus, and effective intervention strategies are needed to reduce the incidence of both foodborne pathogens in retail meat products.

Consumption of organic meat products in France: An analysis based on panel data (scanner dataset)

New Medit ◽  
2020 ◽  
Vol 19 (1) ◽  
pp. 83-99
Author(s):  
Pierre Sans ◽  
Christine Boizot-Szantaï
Keyword(s):  
Panel Data ◽  
Logit Model ◽  
Meat Products ◽  
Big City ◽  
Average Quantity ◽  
Attitude Behavior ◽  
Questionnaire Surveys ◽  
Processed Products ◽  
Organic Meat

The consumption of organic meat products has been characterized using the Kantar Worldpanel data col-lected from 2012 to 2014. Based on the price of the total quantity purchased and the amount spent on each purchase, several indicators were calculated and their values compared between organic households (OHs) and nonorganic households (NOHs). OHs were characterized according to sociodemographic and attitudi-nal variables. Finally, a logit model was constructed to determine the likelihood of belonging to the organic household category. Consumption is low in terms of the proportion of households that purchase organic meat (O-ME) and meat products (O-MPs), the average quantity purchased per year and per purchasing household (2 kg and 0.9 kg respectively), and purchasing frequency. These values are below those reported by questionnaire surveys which can be attributed to an attitude-behavior gap. The main organic meat prod-ucts purchased are bovine meat and pork processed products. Moreover, being part of a family with children and living in a big city increase the probability of purchasing O-ME and O-MPs. ,

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