Detection of Staphylococcus Aureus for Food Safety in Ground Beef in Supermarkets in Bonaire (Dutch Caribbean)

The present study aims to contribute to sustainable development goals by increasing knowledge of food safety and food waste of meals produced by the cook–chill system in hospital units. The food waste (FW) of meals served at lunch was evaluated for all new hospitalized patients with light diet (n = 17) and soft texture diet (n = 10), during their hospital stay, using the physical method by weighing for dish and the visual estimation method for the soup. Samples of each diet (light, n = 3; soft texture, n = 3) were also collected in four different moments (after cooked, after cold transportation, after refrigerated storage and after hot regeneration) for detection and enumeration of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus and enumeration of Escherichia coli, Clostridium spp., Bacillus cereus, Enterobacteriaceae, total viable counts (TVC) at 30 °C, as well as pH, water activity, moisture, ashes and protein. The FW (%) of the light diet (n = 64) was 39.8 ± 6.3 in dish and 14.9 ± 5.4 in soup, and of the soft texture diet (n = 51) was 65.1 ± 9.0 in dish and 39.0 ± 5.8 in soup. Regarding the percentage of protein per meal, both light (8.73%) and soft (3.33%) diets presented on average values lower than those recommended by the WHO (10–15% protein). The value of different microorganisms varied along the production moments; however, the final products in the light diet (after hot regeneration) presented 1.34–1.73 log cfu/g of TVC. Counts of Bacillus cereus and Staphylococcus aureus were also obtained at low levels (less than 1 log cfu/g). Besides these results, the risk of foodborne diseases should be considered. The implementation of effective measures to increase food safety and reduce FW in hospital is crucial.

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A highly sensitive fluorescence biosensor for detection of Staphylococcus aureus based on HCR-mediated three-way DNA junction nicking enzyme assisted signal amplification

The Analyst ◽

10.1039/d1an01335a ◽

2021 ◽

Author(s):

Chuyan Zhang ◽

Zewei Luo ◽

Mengfan Wu ◽

Wei Ning ◽

Ziyi Tian ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Food Safety ◽

Signal Amplification ◽

Sensitive Detection ◽

Safety Control ◽

Food Borne ◽

Highly Sensitive ◽

Fluorescence Biosensor ◽

Highly Sensitive Detection ◽

Nicking Enzyme

Sensitive and efficient monitoring of food-borne bacteria is of great importance for food safety control. Herein, a novel biosensor for highly sensitive detection of Staphylococcus aureus (S. aureus) was constructed...

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Bacteriological Evaluation of Retail Ground Beef, Frozen Beef Patties, and Cooked Hamburger

Journal of Food Protection ◽

10.4315/0362-028x-40.6.378 ◽

1977 ◽

Vol 40 (6) ◽

pp. 378-381 ◽

Cited By ~ 17

Author(s):

C. L. DUITSCHAEVER ◽

D. H. BULLOCK ◽

D. R. ARNOTT

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Fast Food ◽

Ground Beef ◽

Frozen Ground ◽

E Coli ◽

Beef Patties ◽

Plate Counts ◽

Bacteriological Evaluation ◽

G 28

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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Growth of Bacteria in Soy-Extended Ground Beef Stored at Three Temperatures

Journal of Food Protection ◽

10.4315/0362-028x-45.8.699 ◽

1982 ◽

Vol 45 (8) ◽

pp. 699-702 ◽

Cited By ~ 10

Author(s):

F. A. DRAUGHON ◽

C. C. MELTON ◽

J. B. STANSBURY

Keyword(s):

Staphylococcus Aureus ◽

Protein Content ◽

Soy Protein ◽

Ground Beef ◽

Ash Content ◽

C Protein ◽

Fecal Streptococci ◽

Growth Of Bacteria

The objective of this study was to determine the influence of five separate levels of textured soy protein (TSP) on growth of psychrotrophs, mesophiles, coliforms, Staphylococcus aureus, and fecal streptococci in soy-extended ground beef stored at −16°, 0° and 6°C. Highly significant increases in psychrotroph and mesophile counts accompanied increased levels of soy at 0° and 6°C, but not at −16°C. Soy-extended beef samples containing 20 and 40% TSP spoiled one day faster at 6°C and four days sooner at 0°C than non-extended ground beef. No significant differences in coliform, fecal streptococci or S. aureus counts could be attributed to increasing levels of TSP in extended ground beef at −16°, 0° or 6°C. Protein content did not vary significantly with TSP concentration; however, fat decreased as soy level increased. Moisture and carbohydrate-ash content increased significantly as soy level increased, as did pH which reached a maximum of 6.5.

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Food Safety and Inspection Service Regulatory Testing Program for Escherichia coli O157:H7 in Raw Ground Beef

Journal of Food Protection ◽

10.4315/0362-028x-68.3.462 ◽

2005 ◽

Vol 68 (3) ◽

pp. 462-468 ◽

Cited By ~ 30

Author(s):

ALECIA LAREW NAUGLE ◽

KRISTIN G. HOLT ◽

PRISCILLA LEVINE ◽

RON ECKEL

Keyword(s):

Escherichia Coli ◽

Food Safety ◽

Ground Beef ◽

Fiscal Year ◽

Escherichia Coli O157 ◽

E Coli ◽

Inspection Service ◽

Rate Ratios ◽

Log Linear ◽

Regulatory Actions

We analyzed raw ground beef testing data to determine whether a decrease in the rate of Escherichia coli O157:H7–positive raw ground beef samples has occurred since the inception of Food Safety and Inspection Service (U.S. Department of Agriculture) regulatory actions and microbiological testing concerning this commodity and pathogen. A main effects log-linear Poisson regression model was constructed to evaluate the association between fiscal year and the rate of E. coli O157: H7–positive raw ground beef samples while controlling for the effect of season for the subset of test results obtained from fiscal year (FY)2000 through FY2003. Rate ratios were used to compare the rate of E. coli O157:H7–positive raw ground beef samples between sequential years to identify year-to-year differences. Of the 26,521 raw ground beef samples tested from FY2000 through FY2003, 189 (0.71%) tested positive for E. coli O157:H7. Year-to-year comparisons identified a 50% reduction in the rate of positive ground beef samples from FY2002 to FY2003 when controlling for season (95% CI, 10 to 72% decrease; P = 0.02). This decrease was the only significant year-to-year change in the rate of E. coli O157:H7–positive raw ground beef samples but was consistent in samples obtained from both federally inspected establishments and retail outlets. We believe this decrease is attributed to specific regulatory actions by Food Safety and Inspection Service and subsequent actions implemented by the industry, with the goal of reducing E. coli O157:H7 adulteration of raw ground beef. Continued monitoring is necessary to confirm that the decrease in the rate of E. coli O157:H7 in raw ground beef samples we observed here represents the beginning of a sustained trend.

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Viability of Listeria monocytogenes, Staphylococcus aureus and psychotrophic spoilage micro-organisms in refrigerated ground beef supplemented with sucrose esters of fatty acids

Food Microbiology ◽

10.1016/s0740-0020(95)80121-9 ◽

1995 ◽

Vol 12 ◽

pp. 397-404 ◽

Cited By ~ 6

Author(s):

J.D. Monk ◽

L.R. Beuchat

Keyword(s):

Fatty Acids ◽

Staphylococcus Aureus ◽

Listeria Monocytogenes ◽

Ground Beef ◽

Sucrose Esters ◽

Micro Organisms

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Microbiological and parasitological quality of ground beef sold in Aracaju-SE

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v6i2.3484 ◽

2015 ◽

Vol 6 (2) ◽

pp. 15

Author(s):

Sydney Correia Leao ◽

Debora Machado Barreto ◽

Viviane Da Costa Ribeiro ◽

Roneval Felix De Santana ◽

Cláudia Moura De Melo ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Ascaris Lumbricoides ◽

Ground Beef ◽

Fecal Coliforms ◽

Salmonella Spp ◽

Class A ◽

Low Levels ◽

The City ◽

Butcher Shops

The goal of this work was to verify the presence of microorganisms and parasites in the ground beef sold in the city of Aracaju, Sergipe, in addition to compare the contamination in butcher shops and supermarkets in neighborhoods Class A and D. We collected 16 samples of 100 gram in triplicate (m=48) and analyzed the bacteria Staphylococcus aureus, Salmonella spp. coliforms total and thermotolerants, molds and yeasts, and parasites. It was observed that the samples are contaminated by these microorganisms examined with high total and fecal coliforms, Salmonella spp. (25%), low levels of S. aureus, molds and yeasts, in addition to the detection of Ascaris lumbricoides, larvae of flies, mites and plant artifacts.

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Staphylococcus aureus Growth Boundaries: Moving towards Mechanistic Predictive Models Based on Solute-Specific Effects

Applied and Environmental Microbiology ◽

10.1128/aem.68.4.1864-1871.2002 ◽

2002 ◽

Vol 68 (4) ◽

pp. 1864-1871 ◽

Cited By ~ 64

Author(s):

Cynthia M. Stewart ◽

Martin B. Cole ◽

J. David Legan ◽

Louise Slade ◽

Mark H. Vandeven ◽

...

Keyword(s):

Risk Assessment ◽

Staphylococcus Aureus ◽

Food Safety ◽

Safety Issue ◽

Toxin Production ◽

Survival Models ◽

Potassium Sorbate ◽

Growth Responses ◽

Growth Interface ◽

Ph Values

ABSTRACT The formulation of shelf-stable intermediate-moisture products is a critical food safety issue. Therefore, knowing the precise boundary for the growth-no-growth interface of Staphylococcus aureus is necessary for food safety risk assessment. This study was designed to examine the effects of various humectants and to produce growth boundary models as tools for risk assessment. The molecular mobility and the effects of various physical properties of humectants, such as their glass transition temperatures, their membrane permeability, and their ionic and nonionic properties, on S. aureus growth were investigated. The effects of relative humidity (RH; 84 to 95%, adjusted by sucrose plus fructose, glycerol, or NaCl), initial pH (4.5 to 7.0, adjusted by HCl), and potassium sorbate concentration (0 or 1,000 ppm) on the growth of S. aureus were determined. Growth was monitored by turbidity over a 24-week period. Toxin production was determined by enterotoxin assay. The 1,792 data points generated were analyzed by LIFEREG procedures (SAS Institute, Inc., Cary, N.C.), which showed that all parameters studied significantly affected the growth responses of S. aureus. Differences were observed in the growth-no-growth boundary when different humectants were used to achieve the desired RH values in both the absence and the presence of potassium sorbate. Sucrose plus fructose was most inhibitory at neutral pH values, while NaCl was most inhibitory at low pH values. The addition of potassium sorbate greatly increased the no-growth regions, particularly when pH was <6.0. Published kinetic growth and survival models were compared with boundary models developed in this work. The effects of solutes and differences in modeling approaches are discussed.

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Outbreak of Escherichia coli O157:H7 Infections Associated with Consumption of Beef Donair

Journal of Food Protection ◽

10.4315/0362-028x-70.6.1483 ◽

2007 ◽

Vol 70 (6) ◽

pp. 1483-1488 ◽

Cited By ~ 19

Author(s):

ANDREA CURRIE ◽

JUDY MACDONALD ◽

ANDREA ELLIS ◽

JENNIFER SIUSHANSIAN ◽

LINDA CHUI ◽

...

Keyword(s):

Escherichia Coli ◽

Food Safety ◽

Significant Risk ◽

Ground Beef ◽

Significant Risk Factor ◽

Case Control ◽

Control Measures ◽

Escherichia Coli O157 ◽

Fourfold Increase ◽

Matched Case

The Calgary Health Region identified an outbreak of Escherichia coli O157:H7 infection in September 2004 following a fourfold increase in laboratory reports. Clinical isolates were indistinguishable by pulsed-field gel electrophoresis (PFGE), and the PFGE pattern was unique in North America. Most affected individuals reported beef donair consumption in 10-day food histories. We conducted a matched case-control study, inspected the implicated food premises, and conducted a traceback investigation of suspect ground beef to determine the source of the outbreak and implement prevention and control measures. A total of 43 laboratory-confirmed cases were identified, with symptom onsets between 8 September and 1 October 2004. Among 26 matched case-control pairs, consumption of beef donair from one of two locations of a local restaurant chain was the only statistically significant risk factor for infection (matched odds ratio undefined; P < 0.01). No samples of the implicated ground beef were available for microbiological testing. We identified several opportunities for time-temperature abuse and other factors that may have contributed to the serving of unsafe donair meat at the implicated restaurants. This outbreak highlighted gaps in food safety policy related to beef donair and similar products in Canada. Immediately following the outbreak, the Region implemented new safe food handling requirements and a Federal/Provincial/Territorial Working Group was established to make recommendations for national food safety policies specific to these products.

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Food Safety and Food Access: A Pilot Study

Journal of Food Research ◽

10.5539/jfr.v2n2p108 ◽

2013 ◽

Vol 2 (2) ◽

pp. 108 ◽

Cited By ~ 1

Author(s):

Ellen K. Silbergeld ◽

Jose Augusto Frisancho ◽

Joel Gittelsohn ◽

Elizabeth T. Anderson Steeves ◽

Matthew F. Blum ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Food Access ◽

Microbial Contamination ◽

Ground Beef ◽

Drug Resistant ◽

High Food ◽

Department Of Agriculture ◽

Food Borne ◽

Beef Products ◽

Neighborhood Level

Objectives: This study was designed to evaluate the feasibility of testing the hypothesis that differences in neighborhood level food access may be associated with consumer exposure to food borne microbial contamination. Methods: This study was carried out in Baltimore MD in 2011 among selected neighborhoods defined as high or low food access. In each category, packages of chicken thighs and ground beef were purchased from small stores and supermarkets. We evaluated presence of E. coli and Staphylococcus aureus and also tested isolates for antimicrobial resistance. Results: Microbial contamination of both chicken and beef products was highly prevalent (S. aureus-13/32 for chicken and 14/32 for beef; E. coli 21/32 for chicken and 12/32 for beef). Small stores were more likely to sell food carrying these microbes as well as MDR strains of both E. coli and S. aureus, and chicken was more likely to carry E. coli as compared to ground beef. Conclusions: This is the first study of this hypothesis. While it is limited in size and in focus on one US city, the results indicate that further research is appropriate to examine neighborhood level risk factors for differential exposures to food borne microbes. Abbreviations: S. aureus (Staphylococcus aureus); E. coli (Escherichia coli), MRSA (methicilllin resistant Staphylococcus aureus), MDR (multi-drug resistant), LFA (low food access), HFA (high food access). FDA (US Food and Drug Administration), USDA (US Department of Agriculture), CLSI (Clinical and Laboratory Standards Institute).

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