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.

scholarly journals Isolation and identification of motile Aeromonas spp.from different sources

2011 ◽  
Vol 5 (3) ◽  
pp. 56-65
Author(s):  
Samira Y. Yousif ◽  
Rasha Abid Ali Al-Khalidi
Keyword(s):  
Aeromonas Hydrophila ◽  
Antibiotic Susceptibility ◽  
Morphological Characterization ◽  
Isolation And Identification ◽  
Aeromonas Sobria ◽  
Aeromonas Caviae ◽  
Susceptibility Tests ◽  
Different Sources

Total of 507 samples (clinical, environmental, food) were collected from different hospitals in Baghdad, water, soil, and different food stuffs. Biochemical and morphological characterization tests showed that seventeen isolates were identified as Aeromonas spp.These were farther characterized as Aeromonas hydrophila 10 isolates, Aeromonas sobria 2 isolates, Aeromonas eucrenophila 3 isolates, one isolate belongs to Aeromonas caviae and another one belongs to Aeromonas schubertii. Antibiotic susceptibility tests of all the isolates towards fifteen antibiotics agents were carried out and results showed that all isolates 100% were resistant to penicillin, ampicillin, ampiclox, 99% were resistant to lincomycin, 76.7% to cephalothin, 52.9% to cefotaxime. All isolates except one isolate of Aeromonas eucrenophila were sensitive to meropenem.

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.

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 Brazilian ground beef authentication by multiplex polymerase chain reaction

2018 ◽  
Vol 48 (2) ◽  
Author(s):  
Andrey Carlos do Sacramento de Oliveira ◽  
Silvia Cristina da Silva Pedroso ◽  
Diogo José Cardilli ◽  
Fábio Pereira Leivas Leite ◽  
Gabrielle Virgínia Lopes Ferreira ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Detection Limit ◽  
Multiplex Polymerase Chain Reaction ◽  
Bos Taurus ◽  
Ground Beef ◽  
Ground Meat ◽  
Chain Reaction ◽  
Northern Brazil ◽  
Polymerase Chain ◽  
Meat Samples

ABSTRACT: The aim of the present study was to assess the efficacy ofmultiplex PCR in detecting the adulterationof commercially available ground beefvia addition and/orsubstitution ofground buffalo meat. Experimentally adulterated ground beefsamples were prepared in triplicate, and dilutions of DNA from Bos taurus and Bubalusbubalis were prepared to determine the detection limit of the method. Concurrently, 91 ground meatsamples sold as “ground beef” were collected from differentstores in northern Brazil andanalyzed bymultiplex PCR. Buffalo DNA was detected in 17.5% of the collected ground meat samples.Our results showed that multiplex PCR is an efficient method for detectingthe incorporation of groundbuffalo meatatpercentages ranging from 10 to 100% and the incorporation of beef at percentages ranging from0.1 to 100% intoground meat samples.

scholarly journals THE MICROBIOLOGICAL STUDY OF MINCED MEAT IN SOME MARKETS IN ALEXANDRIA WITH REFERENCE TO ESCHERICHIA COLI O157 H: 7

2017 ◽  
Vol 5 (9) ◽  
pp. 26-35
Author(s):  
Aiada Daw Mohamed
Keyword(s):  
Microbiological Quality ◽  
Ground Beef ◽  
Total Coliform ◽  
Cross Sectional Study ◽  
Plate Count ◽  
Ground Meat ◽  
Frozen Ground ◽  
Cross Sectional ◽  
E Coli ◽  
Meat Samples

This cross sectional study was carried out during a four months period from December, 2012 to March, 2013. A total of 140 fresh and frozen ground beef samples were purchased from local butchers and supermarkets in Alexandria. Each of the ground beef sample was analyzed for its microbiological quality (Aerobic plate count, total coliform count and E. coli count) as well as for the presence of E. coli O157:H7. Out of the 140 studied ground meat samples, 75(53.6%) proved to be unsatisfactory according to the three tested parameters. None out of 140 examined ground meat samples showed E. coli O157:H7.

scholarly journals Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Abdelazeem M. Algammal ◽  
Mahmoud E. Elsayed ◽  
Hany R. Hashem ◽  
Hazem Ramadan ◽  
Norhan S. Sheraba ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Meat Products ◽  
Its Region ◽  
Processed Meat ◽  
Isolation And Identification ◽  
Beef Meat ◽  
Meat Samples ◽  
Aflatoxin B ◽  
Minced Meat ◽  
Mold Count

Abstract Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced. Results The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively. Conclusions To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.

scholarly journals Citrobacter braakii Yield False-Positive Identification as Salmonella, a Note of Caution

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2177
Author(s):  
Joanna Pławińska-Czarnak ◽  
Karolina Wódz ◽  
Magdalena Kizerwetter-Świda ◽  
Tomasz Nowak ◽  
Janusz Bogdan ◽  
...  
Keyword(s):  
False Positive ◽  
Salmonella Enterica ◽  
Meat Products ◽  
Animal Origin ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Isolation And Identification ◽  
False Positive Identification ◽  
Food Of Animal Origin ◽  
Meat Samples

Background: Globally, Salmonella enterica is one of the leading causes of foodborne illness in humans. Food of animal origin is obligatorily tested for the presence of this pathogen. Unfortunately, in meat and meat products, this is often hampered by the presence of background microbiota, which may present as false-positive Salmonella. Methods: For the identification of Salmonella spp. from meat samples of beef, pork, and poultry, the authorized detection method is PN-EN ISO 6579-1:2017-04 with the White–Kauffmann–Le Minor scheme, two biochemical tests: API 20E and VITEK II, and a real-time PCR-based technique. Results: Out of 42 presumptive strains of Salmonella, 83.3% Salmonella enterica spp. enterica, 14.3% Citrobacter braakii, and 12.4% Proteus mirabilis were detected from 180 meat samples. Conclusions: Presumptive strains of Salmonella should be identified based on genotypic properties such as DNA-based methods. The aim of this study was the isolation and identification of Salmonella spp. from miscellaneous meat sorts: beef, pork, and poultry.

Growth and Sporulation Potential of Clostridium perfringens in Aerobic and Vacuum-Packaged Cooked Beef

1994 ◽  
Vol 57 (5) ◽  
pp. 393-398 ◽  
Author(s):  
V. K. JUNEJA ◽  
B. S. MARMER ◽  
A. J. MILLER
Keyword(s):  
Clostridium Perfringens ◽  
Food Poisoning ◽  
Ground Beef ◽  
Viable Count ◽  
Anaerobic Conditions ◽  
Vegetative Cells ◽  
Aerobic Conditions ◽  
C Storage ◽  
Meat Samples ◽  
Aerobic And Anaerobic

Growth of Clostridium perfringens in aerobic-and anaerobic-(vacuum) packaged cooked ground beef was investigated. Autoclaved ground beef was inoculated with ~3.0-log10 CFU/g of C. perfringens, packaged and stored at various temperatures. Vegetative cells and heat-resistant spores were enumerated by plating unheated and heated (75°C for 20 min) meat samples on tryptose-sulfite-cycloserine agar. Clostridium perfringens grew to >7 logs within 12 h at 28, 37 and 42°C under anaerobic atmosphere and at 37 and 42°C under aerobic conditions. At 28°C under aerobic conditions, growth was relatively slow and total viable count increased to >6 logs within 36 h. Similarly, growth at 15°C in air was both slower and less than under vacuum. Regardless of packaging, the organism either declined or did not grow at 4, 8 and 12°C. Spores were not found at <12°C. Spores were detected as early as 8 h at 42°C under anaerobic conditions, but in general, the type of atmosphere had little influence on sporulation at ≥28°C. Temperature abuse (28°C storage) of refrigerated products for 6 h will not permit C. perfringens growth. However, cyclic and static temperature abuse of such products for relatively long periods may lead to high and dangerous numbers of organisms. Reheating such products to an internal temperature of 65°C before consumption would prevent food poisoning since the vegetative cells were killed.

scholarly journals Prevalence and Antimicrobial Resistance of Enterococcus Species Isolated from Retail Meats

2003 ◽  
Vol 69 (12) ◽  
pp. 7153-7160 ◽  
Author(s):  
Joshua R. Hayes ◽  
Linda L. English ◽  
Peggy J. Carter ◽  
Terry Proescholdt ◽  
Kyung Y. Lee ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Antimicrobial Agents ◽  
Ground Beef ◽  
Chicken Breast ◽  
Grocery Stores ◽  
Predominant Species ◽  
Retail Meats ◽  
Resistance Patterns ◽  
Meat Samples ◽  
High Level

ABSTRACT From March 2001 to June 2002, a total of 981 samples of retail raw meats (chicken, turkey, pork, and beef) were randomly obtained from 263 grocery stores in Iowa and cultured for the presence of Enterococcus spp. A total of 1,357 enterococcal isolates were recovered from the samples, with contamination rates ranging from 97% of pork samples to 100% of ground beef samples. Enterococcus faecium was the predominant species recovered (61%), followed by E. faecalis (29%), and E. hirae (5.7%). E. faecium was the predominant species recovered from ground turkey (60%), ground beef (65%), and chicken breast (79%), while E. faecalis was the predominant species recovered from pork chops (54%). The incidence of resistance to many production and therapeutic antimicrobials differed among enterococci recovered from retail meat samples. Resistance to quinupristin-dalfopristin, a human analogue of the production drug virginiamycin, was observed in 54, 27, 9, and 18% of E. faecium isolates from turkey, chicken, pork, and beef samples, respectively. No resistance to linezolid or vancomycin was observed, but high-level gentamicin resistance was observed in 4% of enterococci, the majority of which were recovered from poultry retail meats. Results indicate that Enterococcus spp. commonly contaminate retail meats and that dissimilarities in antimicrobial resistance patterns among enterococci recovered from different meat types may reflect the use of approved antimicrobial agents in each food animal production class.

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