scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

Dai Nippon Printing Co., Ltd, Medi·Ca AC for Enumeration of Aerobic Bacteria

2014 ◽  
Vol 97 (3) ◽  
pp. 837-842
Author(s):  
Norihiko Okochi ◽  
Mamoru Yamazaki ◽  
Shoichi Kiso ◽  
Mai Kinoshita ◽  
Yurie Okita ◽  
...  
Keyword(s):  
Meat Products ◽  
Contamination Level ◽  
Processed Meat ◽  
Official Method ◽  
Pork Sausage ◽  
Microbiological Methods ◽  
Cooked Ham ◽  
Contamination Levels ◽  
Cooked Meat ◽  
Medium Method

Abstract A ready-made dry medium method for aerobic count, the Medi·Ca AC method, was compared to the AOAC Official Method 966.23, Microbiological Methods, for seven different heat-processed meat matrixes: cooked roast beef, Chinese barbecued pork (barbecued pork seasoned with honey-based sauce), bacon, cooked ham, frankfurter (made from beef and pork), and boiled and cooked pork sausage. The 95% confidence interval for the mean difference between the two methods at each contamination level for each matrix fell within the range of −0.50 to 0.50, and no statistical difference was observed at all three contamination levels for five matrixes. These results demonstrate that the Medi·Ca AC method is a reasonable alternative to the AOAC 966.23 method for cooked meat products.

Impact of Cooking, Cooling, and Subsequent Refrigeration on the Growth or Survival of Clostridium perfringens in Cooked Meat and Poultry Products

2003 ◽  
Vol 66 (7) ◽  
pp. 1227-1232 ◽  
Author(s):  
ROBIN M. KALINOWSKI ◽  
R. BRUCE TOMPKIN ◽  
PETER W. BODNARUK ◽  
W. PAYTON PRUETT
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Health Risk ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Performance Standards ◽  
Public Health Risk ◽  
Raw Meat ◽  
Poultry Products ◽  
Cooked Meat

In January 1999, the Food Safety and Inspection Service (FSIS) finalized performance standards for the cooking and chilling of meat and poultry products in federally inspected establishments. More restrictive chilling (stabilization)requirements were adopted despite the lack of strong evidence of a public health risk posed by industry practices employing the original May 1988 guidelines (U.S. Department of Agriculture FSIS Directive 7110.3). Baseline data led the FSIS to estimate a “worst case” of 104 Clostridium perfringens cells per g in raw meat products. The rationale for the FSIS performance standards was based on this estimate and the assumption that the numbers detected in the baseline study were spores that could survive cooking. The assumptions underlying the regulation stimulated work in our laboratory to help address why there have been so few documented outbreaks of C. perfringens illness associated with the consumption of commercially processed cooked meat and poultry products. Our research took into account the numbers of C. perfringens spores in both raw and cooked products. One hundred ninety-seven raw comminuted meat samples were cooked to 73.9°C and analyzed for C. perfringens levels. All but two samples had undetectable levels (<3 spores per g). Two ground pork samples contained 3.3 and 66 spores per g. Research was also conducted to determine the effect of chilling on the outgrowth of C. perfringens spores in cured and uncured turkey. Raw meat blends inoculated with C. perfringens spores, cooked to 73.9°C, and chilled according to current guidelines or under abuse conditions yielded increases of 2.25 and 2.44 log10 CFU/g for uncured turkey chilled for 6 h and an increase of 3.07 log10 CFU/g for cured turkey chilled for 24 h. No growth occurred in cured turkey during a 6-h cooling period. Furthermore, the fate of C. perfringens in cooked cured and uncured turkey held at refrigeration temperatures was investigated. C. perfringens levels decreased by 2.52, 2.54, and 2.75 log10 CFU/g in cured turkey held at 0.6, 4.4, and 10°C, respectively, for 7 days. Finally, 48 production lots of ready-to-eat meat products that had deviated from FSIS guidelines were analyzed for C. perfringens levels. To date, 456 samples have been tested, and all but 25 (ranging from 100 to 710 CFU/g) of the samples contained C. perfringens at levels of <100 CFU/g. These results further support historical food safety data that suggest a very low public health risk associated with C. perfringens in commercially processed ready-to-eat meat and poultry products.

scholarly journals Virulence genotyping and antimicrobial resistance profiles of Yersinia enterocolitica isolated from meat and meat products in Egypt

2020 ◽  
Author(s):  
G. A. Younis ◽  
R. M. Elkenany ◽  
H. A. Dowidar
Keyword(s):  
Antimicrobial Resistance ◽  
Yersinia Enterocolitica ◽  
Genetic Relatedness ◽  
Meat Product ◽  
Meat Products ◽  
High Sensitivity ◽  
Resistance Rate ◽  
Chicken Meat ◽  
Nucleotide Sequence Analysis ◽  
Rrna Gene

Abstract Pathogenic Yersinia enterocolitica (Y. enterocolitica) is one of the food-borne entero-pathogen responsible for yersiniosis in humans. The purpose of this research was to survey the prevalence, virulence-associated genes, and antimicrobial resistance of Y. enterocolitica isolated from meat and meat product samples in Egypt. Forty-one (5.9%) out of 700- samples of chicken meat, beef, ground beef, and sausage were positive Y. enterocolitica with a high prevalence in chicken meat (12%). Five virulence genes (ail, inv, ystA, ystB, and yadA) were characterized among 41 Y. enterocolitica isolates with variable frequencies. Among the strains tested, the ystB gene was detected with a high percentage (78.1%), followed by inv gene (70.7%), ail gene (14.6%), ystA gene (12.2%), and yadA gene (2.4%). A high resistance rate was estimated to amoxicillin-clavulanic acid (100%), followed by cefazolin (95%), ampicillin (65.9%), and doxycycline (51.2%), whilst a high sensitivity rate was observed to gentamicin and ciprofloxacin (97.6% each). Interestingly, the multidrug resistance was specified in the 70.7% of strains and showing 13 resistance patterns. Based on nucleotide sequence analysis of the 16s rRNA gene, the phylogenetic tree showed the genetic relatedness amongst Y. enterocolitica isolates. These findings highlighted the emergence of virulent and multidrug-resistant pathogenic Y. entrocolitica in retailed meat and meat products in Egypt.

Control of Clostridium perfringens in Cooked Ground Beef by Carvacrol, Cinnamaldehyde, Thymol, or Oregano Oil during Chilling†

2006 ◽  
Vol 69 (7) ◽  
pp. 1546-1551 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
H. THIPPAREDDI ◽  
MENDEL FRIEDMAN
Keyword(s):  
Clostridium Perfringens ◽  
Potential Risk ◽  
Spore Germination ◽  
Meat Product ◽  
Ground Beef ◽  
Grocery Store ◽  
Water Bath ◽  
The Other ◽  
Oregano Oil ◽  
Inhibit Spore Germination

Inhibition of Clostridium perfringens spore germination and outgrowth by carvacrol, cinnamaldehyde, thymol, and oregano oil was evaluated during abusive chilling of cooked ground beef (75% lean) obtained from a local grocery store. Test substances were mixed into thawed ground beef at concentrations of 0.1, 0.5, 1.0, or 2.0% (wt/wt) along with a heat-activated three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.8 log spores per g. Aliquots (5 g) of the ground beef mixtures were vacuum-packaged and then cooked in a water bath, the temperature of which was raised to 60°C in 1 h. The products were cooled from 54.4 to 7.2°C in 12, 15, 18, or 21 h, resulting in 3.18, 4.64, 4.76, and 5.04 log CFU/g increases, respectively, in C. perfringens populations. Incorporation of test compounds (≥0.1%) into the beef completely inhibited C. perfringens spore germination and outgrowth (P ≤ 0.05) during exponential cooling of the cooked beef in 12 h. Longer chilling times (15, 18, and 21 h) required greater concentrations to inhibit spore germination and outgrowth. Cinnamaldehyde was significantly (P < 0.05) more effective (<1.0 log CFU/g growth) at a lower concentration (0.5%) at the most abusive chilling rate evaluated (21 h) than the other compounds. Incorporation of lower levels of these test compounds with other antimicrobials used in meat product formulations may reduce the potential risk of C. perfringens germination and outgrowth during abusive cooling regimes.

Influence of Several Methodological Factors on the Growth of Clostridium perfringens in Cooling Rate Challenge Studies

2004 ◽  
Vol 67 (6) ◽  
pp. 1128-1132 ◽  
Author(s):  
SARAH SMITH ◽  
VIJAY JUNEJA ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Clostridium Perfringens ◽  
Food Poisoning ◽  
Meat Products ◽  
Ground Beef ◽  
Inoculum Size ◽  
Growth Environment ◽  
Significant Difference ◽  
Plastic Bag ◽  
Major Factors ◽  
Inspection Service

Proper temperature control is essential in preventing Clostridium perfringens food poisoning. The U.S. Department of Agriculture Food Safety and Inspection Service cooling guidelines offer two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternative cooling regimens result in no more than a 1-log CFU/g increase of C. perfringens and no growth of Clostridium botulinum. The latter option requires laboratory challenge studies to validate the efficacy of a given cooling process. Accordingly, the objective of this study was to investigate the role of several methodological variables that might be encountered during typical C. perfringens challenge studies. Variables studied included plastic bag type (Whirlpak or Spiral Biotech), sealing method (Multivac or FoodSaver), initial spore inoculum size (1 to approximately 3 log CFU/g), and growth environment (ground beef or Trypticase–peptone–glucose–yeast extract [TPGY] broth). The major factors that affected growth were sample bag type and growth environment. Samples incubated in Whirlpak bags showed significantly less growth than those incubated in Spiral Biotech bags, which was likely due to the former bag's greater oxygen permeability. C. perfringens spores showed shorter germination, outgrowth, and lag times and C. perfringens cells showed faster growth rates in ground beef compared with TPGY broth. No significant difference was observed between two different sealing methods. Initial spore inoculum levels in the range studied had no significant effect on final C. perfringens cell concentration.

Acid Phosphatase Activity and Color Changes in Consumer-Style Griddle-Cooked Ground Beef Patties

2001 ◽  
Vol 64 (8) ◽  
pp. 1199-1205 ◽  
Author(s):  
B. G. LYON ◽  
C. E. DAVIS ◽  
W. R. WINDHAM ◽  
C. E. LYON
Keyword(s):  
Acid Phosphatase ◽  
Room Temperature ◽  
Meat Products ◽  
Ground Beef ◽  
Potential Method ◽  
Color Changes ◽  
Meat Juice ◽  
Beef Patties ◽  
End Point Temperature ◽  
Cooked Meat

The U.S. Department of Agriculture and the Food and Drug Administration have issued temperature requirements to help consumers cook beef patty products that are free of pathogens. Verification of end-point temperature (EPT) is needed in cooked meat products due to concerns over outbreaks of Escherichia coli 0157:H7. Acid phosphatase (ACP) activity was studied as a potential method for determination of EPT in ground beef patties cooked nonfrozen, patties frozen 7 days and thawed at room temperature 4 h in a refrigerator or by microwave, and patties made from ground beef frozen in store packages, then thawed in a refrigerator overnight. Pressed-out meat juices were analyzed from patties (n = 314) cooked to 57.2°C (135°F), 65.6°C (150°F), 71.1°C (160°F), and 79.4°C (175°F) target EPTs. Expressed meat juice and internal meat patty color decreased in redness as EPT increased. Freezing whole packs with slow refrigerator or room temperature thawing caused significantly greater loss of redness in expressed cooked meat juice than did other handling methods. Log10 ACP had a significant linear (R2 = 0.99) response to EPT. Results show that the 3- to 5-min ACP test could be used to verify EPT in griddle-cooked hamburger patties.

Isolation of Yersinia from Raw Meat (Pork and Chicken) and Precooked Meat (Porcine Tongues and Sausages) Collected from Commercial Establishments in Mexico City

2000 ◽  
Vol 63 (4) ◽  
pp. 542-544 ◽  
Author(s):  
ELSA IRMA QUIÑONES RAMÍREZ ◽  
CARLOS VÁZQUEZ-SALINAS ◽  
OSCAR RODOLFO RODAS-SUÁREZ ◽  
FRANCISCO F. PEDROCHE
Keyword(s):  
Mexico City ◽  
Meat Product ◽  
Meat Products ◽  
Tween 80 ◽  
Alkaline Treatment ◽  
Enrichment Method ◽  
Raw Meat ◽  
Cooked Meat ◽  
Yersinia Intermedia ◽  
Cooked Meat Products

A total of 160 meat product samples were collected from commercial outlets in Mexico City to investigate the presence of different species of Yersinia by the 4°C enrichment method after 1, 3, 5, and 7 days of incubation using alkaline treatment and isolating in cefsulodin-Irgasan-novobiocin and MacConkey agars with Tween 80. Overall, Yersinia spp. were isolated from 27% of the samples analyzed, whereas 40% of the raw and only 13% of the precooked samples were contaminated. Although 2,970 colonies showed Yersinia characteristics, only 706 (24%) actually corresponded to this genus: 49% were Yersinia enterocolitica, 25% Yersinia kristensenii, 15% Yersinia intermedia, 9% Yersinia frederiksenii, and 2% Yersinia aldovae; 10% corresponded to biotype 2, 2% to biotype 3, and 4% to biotype 4. The presence of Yersinia in raw and cooked meat products represents a health risk for consumers in Mexico, where further clinical studies are needed to assess the epidemiological importance of this pathogen.

scholarly journals Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

2021 ◽  
Vol 9 (7) ◽  
pp. 1384
Author(s):  
Elena Gonzalez-Fandos ◽  
Maria Vazquez de Vazquez de Castro ◽  
Alba Martinez-Laorden ◽  
Iratxe Perez-Arnedo
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Potential Risk ◽  
Meat Product ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Microbial Counts ◽  
Modified Atmospheres ◽  
Contamination Levels

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C.

Preparation, Storage and Distribution of Coated and Uncoated Chicken Meat Products

2013 ◽  
Vol 9 (2) ◽  
pp. 209-215 ◽  
Author(s):  
Athanasios E. Labropoulos ◽  
Theo Varzakas ◽  
Stelios Anestis ◽  
Tsoukos Kostas ◽  
Panagiotis Panagiotou
Keyword(s):  
Water Activity ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Adhesive Properties ◽  
Plastic Bags ◽  
Vegetable Products ◽  
Waxy Corn ◽  
Cooked Meat ◽  
Wheat Flours

AbstractThe production of coated foods using batters and breading is widespread in various meat, fish and vegetable products including poultry, i.e. chicken meat cuts. Thus, samples of coated and uncoated chicken meat cuts, i.e. leg and breast, fried or baked were applied in this study. Five batter samples as well as a breading coating sample were evaluated against non coated samples for physicochemical and sensory characteristics. The results indicated that batters enriched with protein produced coating systems with increased crispiness and adhesion while batters enriched with modified corn starches resulted in improved product yields. A combination of wheat flours with modified waxy corn starches resulted in products with excellent adhesive properties, desirable thickness, good crispness and appearance. The cooked meat pieces (coated and uncoated) were packaged after cooling in plastic bags and stored at ‒18C for further analysis, i.e. moisture, water activity, thiobarbituric acid (TBA) and pH values. The results showed reduction in moisture and water activity values and increase in pH and TBA values for the tested (coated and uncoated) products at 0, 1, 4, 8, 12, 16 and 24 weeks of testing periods. Sensory evaluation analysis showed a significant preference for the coated samples compared to the uncoated products.

scholarly journals Assessment of microbiological contamination levels in processed meat products from markets in southern Hue city

2021 ◽  
Vol 4 (1) ◽  
pp. 13-14
Author(s):  
Than Ton That Nhuan ◽  
Tuyet Mai Ngo Thi ◽  
Ngoc Lan Pham Thi ◽  
◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Food Safety ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Processed Meat ◽  
Microbiological Contamination ◽  
E Coli ◽  
Current State ◽  
Contamination Levels

Processed meat products are commonplace foods that are becoming increasingly popular in consumers' daily diets. Therefore, it is highly essential to assess the extent of microbiological contamination in the samples of processed meat products from markets in a bid to provide updated data of microbiological contamination to relevant agencies and local consumers as part of the current state of food safety and hygiene in the locality. A survey on microbiological contamination of processed meat products was conducted on samples collected from some markets in Southern Hue city. The 90 samples of three groups of fermented meat, packaged and non-packaged meat were analyzed. The results showed that, 100% of the samples were contaminated with aerobic microorganisms, Coliforms and Escherichia coli, in which 100% of the samples of Coliforms and E. coli did not meet the quality norms set by the Ministry of Health. The total aerobic microorganisms, Coliforms and E. coli ranged from 2.7 × 103 to 2.8 × 109 CFU/g, 1.1 × 104 to 1.5 × 108 MPN/g and 1.1 × 102 to 9.2 × 105 MPN/g, respectively. No presence of Clostridium perfringens or Staphylococcus aureus was detected in the examined samples.

Sign in / Sign up

Export Citation Format

Share Document