Prevalence and risk factors of potential pathogenic Yersinia enterocolitica in Tunisian frozen ground beef through a shelf‐life monitoring protocol validation

2022 ◽  
Author(s):  
Sana Jaballah ◽  
Imene Fhoula ◽  
Mohamed Boumaiza ◽  
Afef Najjari ◽  
Narjes Mhajbi ◽  
...  
Keyword(s):  
Risk Factors ◽  
Shelf Life ◽  
Yersinia Enterocolitica ◽  
Ground Beef ◽  
Frozen Ground ◽  
Protocol Validation ◽  
Monitoring Protocol ◽  
Pathogenic Yersinia

Fate of Listeria monocytogenes, Pathogenic Yersinia enterocolitica, and Escherichia coli O157:H7 gfp+ in Ready-to-Eat Salad during Cold Storage: What Is the Risk to Consumers?

2017 ◽  
Vol 80 (2) ◽  
pp. 204-212 ◽  
Author(s):  
Karin Söderqvist ◽  
Susanne Thisted Lambertz ◽  
Ivar Vågsholm ◽  
Lise-Lotte Fernström ◽  
Beatrix Alsanius ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Yersinia Enterocolitica ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Chicken Meat ◽  
Leafy Vegetables ◽  
Escherichia Coli O157 ◽  
Pathogenic Yersinia

ABSTRACT In this study, we investigated the fate of Listeria monocytogenes, pathogenic Yersinia enterocolitica, and Escherichia coli O157:H7 gfp+ inoculated in low numbers into ready-to-eat baby spinach and mixed-ingredient salad (baby spinach with chicken meat). Samples were stored at recommended maximum refrigerator temperature (8°C in Sweden) or at an abuse temperature (15°C) for up to 7 days. Mixed-ingredient salad supported considerable growth when stored at 15°C during shelf life (3 days), with populations of L. monocytogenes, pathogenic Y. enterocolitica, and E. coli O157:H7 gfp+ increasing from less than 2.0 log CFU/g on day 0 to 7.0, 4.0, and 5.6 log CFU/g, respectively. However, when mixed-ingredient salad was stored at 8°C during shelf life, only L. monocytogenes increased significantly, reaching 3.0 log CFU/g within 3 days. In plain baby spinach, only pathogenic Y. enterocolitica populations increased significantly during storage for 7 days, and this was exclusively at an abuse temperature (15°C). Thus, mixing ready-to-eat leafy vegetables with chicken meat strongly influenced levels of inoculated strains during storage. To explore the food safety implications of these findings, bacterial numbers were translated into risks of infection by modeling. The risk of listeriosis (measured as probability of infection) was 16 times higher when consuming a mixed-ingredient salad stored at 8°C at the end of shelf life, or 200,000 times higher when stored at 15°C, compared with when consuming it on the day of inoculation. This indicates that efforts should focus on preventing temperature abuse during storage to mitigate the risk of listeriosis. The storage conditions recommended for mixed-ingredient salads in Sweden (maximum 8°C for 3 days) did not prevent growth of L. monocytogenes in baby spinach mixed with chicken meat. Manufacturers preparing these salads should be aware of this, and recommended storage temperature should be revised downwards to reduce the risk of foodborne disease.

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

Meat Science ◽  
2020 ◽  
Vol 168 ◽  
pp. 108187 ◽  
Author(s):  
L.H. Villalobos-Delgado ◽  
E.G. González-Mondragón ◽  
J. Ramírez-Andrade ◽  
A.Y. Salazar-Govea ◽  
J.T. Santiago-Castro
Keyword(s):  
Oxidative Stability ◽  
Ground Beef ◽  
Chenopodium Ambrosioides ◽  
Frozen Ground

Influence of an antioxidant on the shelf-life and quality of ground beef stored in a high-oxygen master package prior to display

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 468-469
Author(s):  
J. Martin⁎ ◽  
C. Moon ◽  
T.R. Brown ◽  
P.R. Broadway ◽  
T. Dinh ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ground Beef ◽  
High Oxygen

scholarly journals Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

2015 ◽  
Vol 4 (1) ◽  
pp. 67-79 ◽  
Author(s):  
Inmaculada Gómez ◽  
María J. Beriain ◽  
Jose A. Mendizabal ◽  
Carolina Realini ◽  
Antonio Purroy
Keyword(s):  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Conjugated Linoleic Acid ◽  
Ground Beef ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Omega 3

A simplified method for detecting pathogenic Yersinia enterocolitica in slaughtered pig tonsils

2010 ◽  
Vol 83 (2) ◽  
pp. 244-249 ◽  
Author(s):  
Marc Fondrevez ◽  
Annie Labbé ◽  
Emmanuelle Houard ◽  
Philippe Fravalo ◽  
François Madec ◽  
...  
Keyword(s):  
Yersinia Enterocolitica ◽  
Simplified Method ◽  
Pathogenic Yersinia

scholarly journals CHROMagar Yersinia, a New Chromogenic Agar for Screening of Potentially Pathogenic Yersinia enterocolitica Isolates in Stools

2013 ◽  
Vol 51 (4) ◽  
pp. 1184-1187 ◽  
Author(s):  
N. Renaud ◽  
L. Lecci ◽  
R. J. Courcol ◽  
M. Simonet ◽  
O. Gaillot
Keyword(s):  
Yersinia Enterocolitica ◽  
Chromogenic Agar ◽  
Pathogenic Yersinia

scholarly journals Yersinia enterocolitica: Prevalence, virulence, and antimicrobial resistance from retail and processed meat in Egypt

2019 ◽  
Vol 12 (7) ◽  
pp. 1078-1084 ◽  
Author(s):  
Gamal Younis ◽  
Mona Mady ◽  
Amal Awad
Keyword(s):  
Yersinia Enterocolitica ◽  
Biofilm Formation ◽  
Ground Beef ◽  
Chicken Meat ◽  
Diffusion Method ◽  
Processed Meat ◽  
Beef Meat ◽  
Beef Burger ◽  
Retail Chicken Meat

Aim: The objectives of this study were to investigate the prevalence of Yersinia enterocolitica in retail chicken meat, ground and processed beef meat, determine their virulence-associated genes, antimicrobial susceptibility pattern, molecular detection of extended-spectrum β-lactamases, and their capability of biofilm formation in vitro. Materials and Methods: A total of 210 samples (120 retail chicken meat, 30 ground beef, 30 beef burger, and 30 sausage samples) were collected from different retail chicken outlets and markets located at Mansoura city between December 2016 and April 2017. Meat samples were examined bacteriologically for the existence of Y. enterocolitica; bacterial colonies that displayed positive biochemical properties were subjected to polymerase chain reaction targeting 16 rRNA gene. Y. enterocolitica isolates were tested for their susceptibility to six antimicrobial agents using disk diffusion method. Uniplex PCR was used for screening Y. enterocolitica isolates for the presence of two virulence chromosome-associated genes (ail and yst), and β-lactamases (blaTEM and blaSHV). The capability of Y. enterocolitica to form biofilms was detected by tube method. Results: Thirty Y. enterocolitica isolates (14.29%) were recovered including 19 (15.83%) isolates from chicken meat, 3 (10%) from ground beef, 5 (16.67%) from beef burger, and 3 (10%) from sausage samples. Regarding ail gene, it was detected in 6.67% (2/30), while yst gene detected in 20% (6/30) Y. enterocolitica isolates. About 80%, 70%, 63.33%, and 50% of Y. enterocolitica isolates were sensitive to ciprofloxacin, gentamicin, cefotaxime, and streptomycin, respectively, while 83.33% of Y. enterocolitica isolates were resistant to both ampicillin and cephalothin. Interestingly, 21 (70%) isolates had the capability of biofilms formation in vitro. Among the multidrug-resistant (MDR) strains, a significant difference (p<0.05) was found between MDR and biofilm formation. However, biofilm formation was correlated with the resistance of the isolates to β-lactam antimicrobials and the presence of β-lactam-resistant genes. Conclusion: The presence of Y. enterocolitica in chicken meat, ground and processed beef meat represents a significant health risk for meat consumers, which reflects the contamination of slaughterhouses and processing operations, therefore, strict hygienic measures should be applied to minimize carcasses contamination.

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