Study of Bacteriological Quality of Ground Beef from Different in Basrah Markets

A survey on the bacteriological quality of ground beef in Maryland was conducted to provide information relating to establishment of bacterial standards on fresh meats. One hundred forty samples were obtained at the retail, processor, and slaughter-processor levels. Retail samples yielded the highest bacterial numbers. The mean coliform, fecal coliform, and Escherichia coli count per gram, for all samples, was 200, 10, and 5, respectively. The mean total aerobic plate count per gram was 7.9 × 106 (28 C) and 2.0 × 106 (35 C). Forty-three percent of all the samples analyzed exceeded 50 fecal coliform per gram, while 18% exceeded a total aerobic plate count of 1.0 × 107 per gram.

Download Full-text

Bacteriological Quality of Ground Beef Prepared from Hot and Chilled Beef Carcasses

Journal of Food Protection ◽

10.4315/0362-028x-42.7.561 ◽

1979 ◽

Vol 42 (7) ◽

pp. 561-562 ◽

Cited By ~ 10

Author(s):

B. S. EMSWILER ◽

A. W. KOTULA

Keyword(s):

Escherichia Coli ◽

Energy Conservation ◽

Practical Importance ◽

Ground Beef ◽

Meat Industry ◽

Bacteriological Quality ◽

Beef Carcasses ◽

Plate Counts

The bacteriological quality of ground beef chub packs prepared from beef sides at 2 h postmortem (hot-boned) and opposite sides conventionally chilled for 24 h at 3 C (cold-boned) were compared at the time of preparation and at 3-day intervals up to 45 days of storage at 0 C. Aerobic plate counts (APCs) in ground beef from hot-boned beef were either significantly lower or not significantly different from APCs in ground beef from cold-boned carcasses. There were no significant differences of any practical importance in Most Probable Numbers (MPNs) of coliforms and Escherichia coli between hot-boned and cold-boned ground beef stored at 0 C. Ground beef prepared from hot-boned beef offers great potential to the meat industry for energy conservation. The bacteriological quality of ground beef from hot-boned carcasses does not limit and might enhance the feasibility of boning carcasses before chilling.

Download Full-text

BACTERIOLOGICAL QUALITY OF RAW REFRIGERATED GROUND BEEF

Journal of Milk and Food Technology ◽

10.4315/0022-2747-36.7.375 ◽

1973 ◽

Vol 36 (7) ◽

pp. 375-377 ◽

Cited By ~ 23

Author(s):

C. L. Duitschaever ◽

D. R. Arnott ◽

D. H. Bullock

Keyword(s):

Ground Beef ◽

Retail Stores ◽

Bacteriological Quality ◽

Coagulase Positive Staphylococci

A total of 213 samples of various types of raw refrigerated ground beef from 51 different retail stores in Ontario were analyzed for their microbial content. Mesophilic and psychrotrophic counts on 64% of the samples were in excess of 10 million per gram. All samples yielded staphylococci with 98% containing >1000 organisms per gram. Coagulase-positive staphylococci were isolated from 17% of the samples. Enterococcus counts ranged from <10 to 10,000 per gram. About 95% of the samples had coliform counts in excess of 100 per gram and counts in individual samples varied from <10 to 100,000 per gram. Salmonellae were not isolated.

Download Full-text