scholarly journals Detection ofClostridium difficilein Retail Ground Meat Products in Manitoba

2012 ◽  
Vol 23 (1) ◽  
pp. 28-30 ◽  
Author(s):  
Monique Visser ◽  
Shadi Sepehrim ◽  
Nancy Olson ◽  
Tim Du ◽  
Michael R Mulvey ◽  
...  
Keyword(s):  
Clostridium Difficile ◽  
Treatment Protocol ◽  
Meat Products ◽  
Ground Beef ◽  
Alcohol Treatment ◽  
Ground Meat ◽  
Pork Products ◽  
Ground Pork ◽  
Meat Samples

The aim of the present study was to determine whetherClostridium difficilewas present in uncooked retail ground beef and ground pork products sold in Winnipeg, Manitoba. Using an alcohol treatment protocol and inoculation of cultures onC difficileMoxalactam Norfloxacin (CDMN), toxigenicC difficilewas found in 6.3% of 48 meat samples. TheC difficileisolates belonged to different pulsotypes, all of which had been previously isolated from the stool of Manitoba patients withC difficiledisease. Because cooking of meat will not eradicateC difficilespores, this raises a concern regarding potential foodborne transmissibility of this organism.

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.

scholarly journals Isolation and Characterization of Clostridium difficile Associated with Beef Cattle and Commercially Produced Ground Beef

2013 ◽  
Vol 76 (2) ◽  
pp. 256-264 ◽  
Author(s):  
NORASAK KALCHAYANAND ◽  
TERRANCE M. ARTHUR ◽  
JOSEPH M. BOSILEVAC ◽  
DAYNA M. BRICHTA-HARHAY ◽  
STEVEN D. SHACKELFORD ◽  
...  
Keyword(s):  
Clostridium Difficile ◽  
Beef Cattle ◽  
Meat Products ◽  
Ground Beef ◽  
The United States ◽  
Ground Meat ◽  
Beef Production ◽  
Production Chain ◽  
Isolation And Characterization ◽  
Beef Products

The incidence of Clostridium difficile infection has recently increased in North American and European countries. This pathogen has been isolated from retail pork, turkey, and beef products and reported associated with human illness. This increase in infections has been attributed to the emergence of a toxigenic strain designated North America pulsed-field gel electrophoresis type 1 (NAP1). The NAP1 strain has been isolated from calves as well as ground meat products, leading to speculation of illness from consumption of contaminated meat products. However, information on C. difficile associated with beef cattle during processing and commercially produced ground beef is limited. To address this data gap, samples from various steps during beef production were collected. Samples from hides (n = 525), preevisceration carcasses (n = 475), postintervention carcasses (n = 471), and 956 commercial ground beef samples were collected from across the United States. The prevalence of C. difficile spores on hides was 3.2%. C. difficile spores were not detected on preevisceration and postintervention carcasses or in commercially produced ground beef. Phenotypic and genetic characterizations were carried out for all 18 isolates collected from hide samples. Twenty-two percent of the isolates were nontoxigenic strains, while 78% of the isolates were toxigenic. Toxinotyping and PCR ribotyping patterns revealed that 6 and 33% of the isolates were identified as NAP1 and NAP7 strains, respectively. This article evidences that the prevalence of C. difficile, specifically pathogenic strains, in the U.S. beef production chain is low.

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

Isolation and Identification of Aeromonas spp. from Ground Meats in Eastern Canada

1997 ◽  
Vol 60 (2) ◽  
pp. 125-130 ◽  
Author(s):  
UMADATT SINGH
Keyword(s):  
Ground Beef ◽  
Species Level ◽  
Ground Meat ◽  
Eastern Canada ◽  
Isolation And Identification ◽  
Isolation Medium ◽  
Aeromonas Sobria ◽  
Aeromonas Caviae ◽  
Meat Samples ◽  
Better Than

Two commercially available media, Ryan's aeromonas medium (RAM) and GSP agar pseudomonas aeromonas selective agar base (GSP) and one laboratory prepared medium, starch ampicillin agar (SAA), were compared for their ability to recover Aeromonas spp. from pure culture, raw ground beef, and spiked autoclaved ground beef samples. In all instances SAA medium proved to be superior for recovery of Aeromonas spp. Selectivity with SAA and GSP was better than with RAM with 100% of typical colonies confirming as Aeromonas spp. The incidence of motile Aeromonas spp. in ground meat samples in Eastern Canada was determined during a 1-year period using SAA as the isolation medium. Aeromonas spp. was found in 4 of 4 ground pork, chicken, turkey, and sausage samples and in 15 of 19 ground beef samples. Two hundred and ten presumptive Aeromonas isolates were characterized biochemically to the species level. Ninety-seven percent of the isolates from pork and 87% from ground beef were identified as Aeromonas hydrophila. Of the isolates from chicken and turkey, 40 and 56% respectively were found to be this latter species. The numbers of Aeromonas sobria and Aeromonas caviae isolated from these products were 30 and 20% for chicken and 8 and 16% for turkey respectively.

Enrichment Procedures and Plating Media for Isolation of Yersinia enterocolitica†

2000 ◽  
Vol 63 (11) ◽  
pp. 1483-1486 ◽  
Author(s):  
G. C. JIANG ◽  
DONG-HYUN KANG ◽  
DANIEL Y. C. FUNG
Keyword(s):  
Yersinia Enterocolitica ◽  
Selective Medium ◽  
Ground Meat ◽  
Isolation Rate ◽  
Direct Plating ◽  
Morphologic Characteristics ◽  
Ground Pork ◽  
Meat Samples ◽  
Pork Samples ◽  
Combined Data

A shortened enrichment procedure (25°C for 24 h) was compared with cold enrichment procedures (4°C for 1 to 3 weeks) and direct plating for isolation of Yersinia enterocolitica from commercial ground meat samples. The combined data of all recovery procedures showed that this organism was isolated from 34% of the ground beef samples. The highest isolation rate was 32% for the 4°C/3-week enrichment, followed by 28% for the 4°C/2-week enrichment, 26% for the 25°C/24-h enrichment, 22% for the 4°C/1-week enrichment, and 10% for direct plating. No significant differences (P > 0.05) in isolation rate occurred between the 4°C/3-week, 4°C/2-week, 25°C/24-h, and 4°C/1-week enrichments. The combined data of all recovery procedures showed that Y. enterocolitica was isolated from 64% of ground pork samples. The highest isolation rate was 48% for the 4°C/3-week enrichment, followed by 40% for the 25°C/24-h enrichment, 34% for the 4°C/2-week enrichment, 24% for the 4°C/1-week enrichment, and 24% for direct plating. No significant differences (P > 0.05) in isolation rate occurred between the 4°C/3-week, 25°C/24-h, and 4°C/2-week enrichments. During the plating phase of the experiment, the efficiency of a dye-containing, Yersinia-selective medium (KV202) was compared with that of a commercially available cefsulodin-irgasan-novobiocin medium. Recovery rates were similar for both media. However, KV202 agar differentiated Y. enterocolitica from such contaminating bacteria as Enterobacter, Serratia, and Salmonella by colony morphologic characteristics and color.

scholarly journals Effect of Gamma or Beta Radiation on Salmonella DT 104 in Ground Pork†

2006 ◽  
Vol 69 (6) ◽  
pp. 1430-1433 ◽  
Author(s):  
KATHLEEN T. RAJKOWSKI ◽  
STEVEN E. NIEBUHR ◽  
JAMES DICKSON
Keyword(s):  
Gamma Radiation ◽  
Radiation Treatment ◽  
Meat Products ◽  
Fat Content ◽  
Beta Radiation ◽  
Pork Products ◽  
Radiation Sources ◽  
Significant Difference ◽  
Ground Pork ◽  
Pork Fat

Mixtures of six Salmonella Typhimurium DT 104 strains were inoculated into three ground pork products to determine the effect of fat content on the radiation resistance of Salmonella DT 104. The ground pork products were 90% lean, 50:50 fat:lean, and 100% fat. Inoculated products were irradiated using a gamma radiation source in a self-contained 137Cesium irradiator or a 10 MeV accelerator producing electrons (e-beam). The radiation D10-values (dose required for a 90% inactivation of viable CFU) for Salmonella DT 104 inoculated into 90% lean ground pork, 50:50 fat/lean ground pork, and 100% pork fat and subjected to beta radiation were 0.42 kGy, 0.43 kGy, and 0.43 kGy, respectively. The corresponding radiation D10-values for Salmonella DT 104 subject to gamma radiation were 0.56, 0.62, and 0.62 kGy, respectively. There was no statistical significant difference (P = 0.3) in radiation D10-values for Salmonella in the three products subject to either radiation treatment. Therefore, fat content had no effect. There was a significant difference (P = 0.001) between the radiation D10-values obtained with the two radiation sources. The radiation D10-values were within the reported range for irradiation destruction of Salmonella contaminated raw meat products.

scholarly journals Characterization and Antimicrobial-Resistance Profile of Escherichia coli O157 and O157: H7 Isolated from Modified Atmosphere Packaged Meat Samples

2017 ◽  
Vol 5 (10) ◽  
pp. 1142
Author(s):  
Özgür Çadırcı ◽  
Ali Gücükoğlu ◽  
Göknur Terzi Güzel ◽  
Tolga Uyanık ◽  
Abdulaziz Abdulahi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Ground Beef ◽  
Inhibitory Effect ◽  
Modified Atmosphere ◽  
O157 Strain ◽  
E Coli ◽  
O157 Isolate ◽  
Meat Samples

Shiga-like toxin producing Escherichia coli is still an important public issue which causes extremely dangerous health problems. This study was planned in order to examine the inhibitory effect of Modified Atmosphere Packaging application on E. coli O157 and O157: H7. The purposes of the present study were to detect E. coli O157 and O157: H7 strains from ground and cubed beef. A total of 100 MAP cattle meat products (50 minced meat, 50 meat cubes) were collected from the markets and butchers in Samsun province between May and October 2013. According to results, 1(1/50-2%) E. coli O157 and 1(1/50-2%) E. coli O157: H7 strains isolated from 50 ground beef samples, while 1 (1/50-2%) E. coli O157 strain was identified from 50 cubed beef samples. It was determined that E. coli O157 isolate obtained from the MAP ground beef carried stx1, stx2 genes; E. coli O157: H7 isolate carried stx1, stx2, eaeA and hylA genes while E. coli O157 isolate obtained from the MAP cubed meat only carried the stx2 gene. In antibiogram test, both E. coli O157 isolates were resistant to streptomycin and one E. coli O157: H7 isolate was resistant to streptomycin, cephalothin and tetracycline. As a consequence; in order to protect public health, products should be kept in proper hygienic and technical conditions during sale and storage and use of uncontrolled antibiotics should be avoided.

scholarly journals Solid-Phase Microextraction for the Determination of Volatile Compounds in the Spoilage of Raw Ground Beef

2008 ◽  
Vol 91 (6) ◽  
pp. 1409-1415 ◽  
Author(s):  
Rosa Ana Pérez ◽  
Maria Dolores Rojo ◽  
Gema Gonzlez ◽  
Cristina De Lorenzo
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Ground Beef ◽  
Gas Chromatography Mass Spectrometry ◽  
Ground Meat ◽  
Fiber Extraction ◽  
Meat Samples ◽  
Selection Of

Abstract A method using solid-phase microextraction (SPME) and gas chromatography/mass spectrometry was developed and applied to the determination of volatile compounds generated in meat, at different times, from ground beef stored under refrigeration. Selection of the extractive fiber, extraction time, and headspace (HS) or direct extraction was optimized for the determination of volatile compounds from ground meat. Various fibers were investigated, and carboxen/polydimethylsiloxane was selected for these analyses. The HS analysis of the solid sample by HS-SPME produced a higher volatile signal than did direct-SPME. The meat samples were stored under refrigeration and analyzed after 0, 3, and 6 days of storage. These analyses at different times showed important changes in the volatile profile of the evaluated samples. The ketones 3-hydroxy-2-butanone and 2,3-butanedione, and the alcohol 3-methyl-1-butanol were the most representative compounds generated during the meat storage. In general, compounds associated with a butter off-flavor were detected during the storage of raw ground beef.

Development of a Rapid On-Site Method for the Detection of Chicken Meat in Processed Ground Meat Products by Using a Direct Ultrafast PCR System

2020 ◽  
Vol 83 (6) ◽  
pp. 984-990 ◽  
Author(s):  
SUYEON SUL ◽  
MI-JU KIM ◽  
JUNG-MIN LEE ◽  
SUNG-YEON KIM ◽  
HAE-YEONG KIM
Keyword(s):  
Limit Of Detection ◽  
Meat Products ◽  
Accurate Method ◽  
Chicken Meat ◽  
Rrna Gene ◽  
Target Sequence ◽  
Ground Meat ◽  
Specific Pcr ◽  
Pcr Method ◽  
Meat Samples

ABSTRACT In this study, we developed a rapid on-site detection method by using direct ultrafast PCR coupled with a microfluidic chip to identify the presence of chicken meat in processed ground meat products. Chicken-specific PCR primer targeting mitochondrial 16S rRNA gene was newly designed, and its specificity was confirmed against 17 other animal species and 4 different chicken meat samples from different countries of origin. The sensitivity of the chicken-specific ultrafast PCR was 0.1 pg of chicken DNA. To evaluate the limit of detection of the direct ultrafast PCR method, different percentages of chicken meat mixed with pork or beef were prepared. The limit of detection of the direct ultrafast PCR method for the chicken meat–pork and chicken meat–beef mixtures was 0.1% for both raw meat and autoclaved meat. This method was used for 15 commercialized processed ground meat products. In this method, the target sequence was successfully amplified, and the presence of chicken meat in processed ground meat products was identified within approximately 25 min, including the time for sample preparation. Thus, our study shows that this developed direct ultrafast PCR method is a rapid and accurate method for on-site detection of chicken DNA in commercial food products. HIGHLIGHTS

scholarly journals Detection and Enumeration of Clostridium difficile Spores in Retail Beef and Pork

2009 ◽  
Vol 75 (15) ◽  
pp. 5009-5011 ◽  
Author(s):  
J. Scott Weese ◽  
Brent P. Avery ◽  
J. Rousseau ◽  
Richard J. Reid-Smith
Keyword(s):  
Clostridium Difficile ◽  
Enrichment Culture ◽  
Ground Beef ◽  
Retail Outlets ◽  
Ground Pork ◽  
Retail Meat ◽  
Food Animals ◽  
Canadian Provinces ◽  
Ribotype 078 ◽  
Pork Samples

ABSTRACT Recent studies have identified C lostridium difficile in food animals and retail meat, and concern has been raised about the potential for food to act as a source of C. difficile infection in humans. Previous studies of retail meat have relied on enrichment culture alone, thereby preventing any assessment of the level of contamination in meat. This study evaluated the prevalence of C. difficile contamination of retail ground beef and ground pork in Canada. Ground beef and ground pork were purchased from retail outlets in four Canadian provinces. Quantitative and enrichment culture was performed. Clostridium difficile was isolated from 28/230 (12%) samples overall: 14/115 (12%) ground beef samples and 14/115 (12%) ground pork samples (P = 1.0). For ground beef, 10/14 samples (71%) were positive by enrichment culture only. Of the 4 ground beef samples that were positive by direct culture, 20 spores/g were present in 2 while 120 and 240 spores/g were present in 1 each. For ground pork, 10/14 (71%) samples were positive by enrichment culture only. Of the 4 ground pork samples that were positive by direct culture, 20 spores/g were present in 3 while 60 spores/g were present in 1. Ribotype 078 predominated, consistent with some previous studies of C. difficile in food animals. Ribotype 027/North American pulsotype 1 was also identified in both retail beef and pork. This study has identified relatively common contamination of retail ground beef and pork with C. difficile spores; however, the levels of contamination were very low.

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