Extent of Microbial Contamination in United States Pork Retail Products

2001 ◽  
Vol 64 (2) ◽  
pp. 172-178 ◽  
Author(s):  
E. A. DUFFY ◽  
K. E. BELK ◽  
J. N. SOFOS ◽  
G. R. BELLINGER ◽  
A. PAPE ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Total Coliform ◽  
Campylobacter Coli ◽  
Salmonella Spp ◽  
Pork Sausage ◽  
Pork Products ◽  
Plant Samples ◽  
Ground Pork ◽  
Processing Plants ◽  
Whole Muscle

To determine the extent of microbiological contamination of U.S. pork, 384 samples of retail pork were collected from 24 stores in six cities, including (i) whole-muscle, store-packaged pork; (ii) fresh, store-packaged ground pork and/or pork sausage; (iii) prepackaged ground pork and/or pork sausage; and (iv) whole-muscle, enhanced (injected or marinated; 60% store-packaged, 40% prepackaged) pork. Additional samples (n = 120) of freshly ground pork and/or pork sausage were collected from two hot-boning sow/boar sausage plants, two slaughter and fabrication plants, and two further-processing plants. Samples were analyzed for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli counts (ECC), and incidences of Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Campylobacter coli, and Yersinia enterocolitica. Mean log APC and TCC were highest (P < 0.05) for store-ground pork, while whole-muscle, enhanced products and pre-packaged ground products had the lowest (P < 0.05) APC. Mean log APC and TCC were higher (P < 0.05) in samples from the slaughter and fabrication plants than in samples from hot-boning and further processing plants. Mean log ECC were lower (P < 0.05) in samples from further-processing plants compared to slaughter and fabrication plants and hot-boning, sow and boar sausage plants. L. monocytogenes was detected in 26.7% of plant samples and 19.8% of retail samples and was present more frequently in ground products. Y. enterocolitica was detected most often in whole-muscle, store-packaged cuts (19.8%) and in store-ground product (11.5%). Salmonella spp. were found in 9.6% of retail samples and 5.8% of plant samples, while C. jejuni and C. coli were found in 1.3% of retail samples and 6.7% of plant samples. Pork products exposed to the most handling and processing appeared to be of the poorest microbiological quality. These results should be useful in risk assessments that are directed at the identification of actions that could enhance food safety.

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

Microbiological Status of Fresh Beef Cuts

2006 ◽  
Vol 69 (6) ◽  
pp. 1456-1459 ◽  
Author(s):  
J. D. STOPFORTH ◽  
M. LOPES ◽  
J. E. SHULTZ ◽  
R. R. MIKSCH ◽  
M. SAMADPOUR
Keyword(s):  
Total Coliform ◽  
Incidence Rates ◽  
Microbial Populations ◽  
Plate Count ◽  
Bacterial Populations ◽  
E Coli ◽  
Coliform Count ◽  
Processing Plants ◽  
Aerobic Plate Count ◽  
Whole Muscle

Fresh beef samples (n = 1,022) obtained from two processing plants in the Midwest (July to December 2003) were analyzed for levels of microbial populations (total aerobic plate count, total coliform count, and Escherichia coli count) and for the presence or absence of E. coli O157:H7 and Salmonella. A fresh beef cut sample was a 360-g composite of 6-g portions excised from the surface of 60 individual representative cuts in a production lot. Samples of fresh beef cuts yielded levels of 4.0 to 6.2, 1.1 to 1.8, and 0.8 to 1.0 log CFU/g for total aerobic plate count, total coliform count, and E. coli count, respectively. There did not appear to be substantial differences or obvious trends in bacterial populations on different cuts. These data may be useful in establishing a baseline or a benchmark of microbiological levels of contamination of beef cuts. Mean incidence rates of E. coli O157:H7 and Salmonella on raw beef cuts were 0.3 and 2.2%, respectively. Of the 1,022 samples analyzed, cuts testing positive for E. coli O157:H7 included top sirloin butt (0.9%) and butt, ball tip (2.1%) and for Salmonella included short loins (3.4%), strip loins (9.6%), rib eye roll (0.8%), shoulder clod (3.4%), and clod, top blade (1.8%). These data provide evidence of noticeable incidence of pathogens on whole muscle beef and raise the importance of such contamination on product that may be mechanically tenderized. Levels of total aerobic plate count, total coliform count, and E. coli count did not (P ≥ 0.05) appear to be associated with the presence of E. coli O157:H7 and Salmonella on fresh beef cuts. E. O157:H7 was exclusively isolated from cuts derived from the sirloin area of the carcass. Salmonella was exclusively isolated from cuts derived from the chuck, rib, and loin areas of the carcass. Results of this study suggest that contamination of beef cuts may be influenced by the region of the carcass from which they are derived.

scholarly journals Assessment of bacterial load of poultry meat used at dining hall of Bangladesh Agricultural University campus

2015 ◽  
Vol 1 (1) ◽  
pp. 9-16 ◽  
Author(s):  
Mahmud Hossain ◽  
Nazmul Hoda ◽  
Mohammad Jobayer Hossen ◽  
M Mahmudul Hasan ◽  
Syed Mohammad Ehsanur Rahman ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Mean Value ◽  
Viable Count ◽  
Poultry Meat ◽  
Plate Count ◽  
University Campus ◽  
Salmonella Spp ◽  
Sanitary Condition

The present study was undertaken to investigate the microbiological quality of poultry meat used in different hall of Bangladesh Agricultural University campus. Sanitary condition of dining hall was assessed by using a standard questionnaire. Thirty samples were collected from Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall. Microbial load was determined by total viable count (TVC), total coliform count (TCC) and total salmonella count (TSC). Samples were inoculated into various selective media such as plate count (PCA) agar, xylose lysine deoxycholate Agar (XLDA) and MacConkey agar (MCA). It is found that the age of maximum workers (53%) is between 25-35 years. Educational level of dining workers are in same frequency of illiterate and below class eight. Only 6.7% are SSC passed. Most of dining workers have no knowledge on hygienic practices. 43.3% partially know about hygienic practices and 3.3% have no knowledge. Sanitary condition of dining hall is not satisfactory. Only 3.3% disinfectants are used in dining hall. There is no proper washing facilities. About 63.3% washing facilities are in medium level. Only E. coli and Salmonella spp. were isolated and identified from the samples. The mean value of TVC, TCC and TSC in broiler thigh meats of Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall are log 5.65, log 5.77, log 6.06 CFU/g, log 3.26, 3.41, 3.42 CFU/g and log 2.95, log 2.92 log 2.97 CFU/g respectively. The variation of TVC in meats of different dining hall was significant (p<0.05) at 5% level of probability whereas TCC and TSC obtained from meat samples of different hall were not significant (p<0.05). Presence of Escherichia coli and Salmonella spp. in meat must need particular attention as these organisms are responsible for causing harm to public health. Suggestions have been given to improve the present sanitary condition of dining hall to minimize bacterial load.Asian J. Med. Biol. Res. June 2015, 1(1): 9-16

scholarly journals Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Francesca Piras ◽  
Carlo Spanu ◽  
Anna Maria Mocci ◽  
Mariella Demontis ◽  
Enrico Petro Luigi De Santis ◽  
...  
Keyword(s):  
Environmental Samples ◽  
Meat Product ◽  
Raw Material ◽  
Pork Meat ◽  
Ground Meat ◽  
Salmonella Spp ◽  
Fermented Sausage ◽  
Mean Values ◽  
Ground Pork ◽  
Processing Plants

The aims of the present study were to evaluate the presence of Salmonella in five fermented sausage processing plants and their products during the production process, and to trace the possible sources of contamination. A total of 270 samples were collected: mixture of ground pork meat and fat, products at the end of acidification, sausages at the end of ripening and, during production stages, surfaces in contact with meat and surfaces not in contact with meat. For samples of ground meat, product at the end of acidification and sausages at the end of ripening, the pH and water activity (aw), were determined. All the samples were tested for the presence of Salmonella. Thirtytwo Salmonella isolates were obtained, subjected to serotyping and PFGE. The sausages at the end of ripening pH and aw mean values were 5.39±0.24 and 0.91±0.03, respectively. Salmonella was detected in three processing plants with an overall prevalence of 16.7% in food samples and 5.8% in environmental samples. Salmonella prevalence was 24% in ground meat and products at the end of acidification and was also detected in a sample of sausage at the end of ripening (2%). In environmental samples, Salmonella was detected in 6.6% of surfaces in contact with meat and 5% of surfaces not in contact with meat. Five serotypes were identified among 32 isolates: S. Derby (37.5%), S. Typhimurium and S. Rissen (both 25%), S. Give and monophasic S. Typhimurium (both 6.25%). Six different pulsotypes were obtained with PFGE. The serotypes and the PFGE pattern of the strains were specific for each facility with no overlapping between different processing plants. The same observation can be pointed out considering different sampling days for the same processing plants, thus presumably indicating the raw material (ground pork meat and fat) as the source of contamination. The detection of Salmonella in a sample of sausage at the end of ripening highlights the ability of the pathogen to survive during manufacturing process.

Enhanced Thermal Resistance of Salmonella in Marinated Whole Muscle Compared with Ground Pork

2010 ◽  
Vol 73 (2) ◽  
pp. 372-375 ◽  
Author(s):  
ADRIANA VELASQUEZ ◽  
TASHA J. BRESLIN ◽  
BRADLEY P. MARKS ◽  
ALICIA ORTA-RAMIREZ ◽  
NICOLE O. HALL ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Physical State ◽  
Thermal Inactivation ◽  
Heating Temperature ◽  
Inactivation Kinetics ◽  
Pork Products ◽  
Ground Pork ◽  
Lag Times ◽  
Log Linear ◽  
Whole Muscle

The internal muscle environment may enhance thermal resistance of bacterial pathogens. Based on the migration of pathogens into whole muscle products during marination, the validity of current thermal inactivation models for whole muscle versus ground products has been questioned. Consequently, the objective of this work was to compare thermal resistance of Salmonella in whole muscle versus ground pork. Irradiated samples of whole and ground pork loin (5.5 to 7.5 g) were exposed to a Salmonella-inoculated (108 CFU/ml) marinade (eight serovar cocktail) for 20 min, placed in sterile brass tubes (12.7 mm diameter), sealed, and heated isothermally at 55, 58, 60, 62, or 63°C, and surviving salmonellae were enumerated on Petrifilm aerobic count plates. The thermal lag times and initial bacterial counts were similar for both whole muscle and ground samples (P &gt; 0.05), with all samples having equivalent compositions, inocula, and thermal histories. Heating temperature and physical state of the meat (whole versus ground muscle) affected Salmonella inactivation, with greater thermal resistance observed in whole than in ground muscle (P &lt; 0.05). Assuming log-linear inactivation kinetics, Salmonella was 0.64 to 2.96 times more heat resistant in whole muscle than in ground pork. Therefore, thermal process validations for pork products should also account for the physical state of the product to ensure microbial safety.

scholarly journals Microbiological Quality Assessment of Marketed Broiler Meat in Different Markets of Dhaka City

2020 ◽  
Vol 7 (2) ◽  
pp. 261-266
Author(s):  
Mst Tasmim Sultana ◽  
Ashrifa Akter Mukta ◽  
Lita Biswas ◽  
Md Masud Rana
Keyword(s):  
Research Work ◽  
Microbiological Quality ◽  
Multidrug Resistant ◽  
Total Coliform ◽  
Viable Count ◽  
Resistant Bacteria ◽  
Dhaka City ◽  
Salmonella Spp ◽  
Broiler Meat ◽  
Meat Samples

The present research work was undertaken to assess the bacterial quality and to know the prevalence of zoonotic bacteria from broiler meat samples sold in Krishi market, Bihari camp market, Agargaon market, Taltola market and SAU (Sher-e-Bangla Agricultural University) mini bazar, Dhaka, Bangladesh from January to May 2018. After processing of samples primary culture was done in nutrient broth and nutrient agar media then pure culture was obtained from different selective media. Total Viable Count (TVC), Total Coliform Count (TCC) and Total Salmonella Count (TSC) in broiler meat of different broiler markets were determined. Mean of TVC, TCC and TSC for the Krishi market, Agargoan market, Taltola market, Bihari camp market and SAU Mini market were 5.67, 4.32, 2.96 log10 CFU/g, 5.88, 4.64, 3.56 log10 CFU/g, 6.10, 4.68, 3.78 log10 CFU/g, 6.68,4.87, 3.84 log10 CFU/g and 5.84, 4.25, 3.13 log10 CFU/g respectively. The prevalence of Escherichia coli and Salmonella spp. Were 74% and 42% respectively. E. coli isolates were showed sensitive to Ciprofloxacin (91.6%), Gentamycin (87.5%), Azithromycin (66.66%), and Tetracycline (58%) and resistant to Penicillin (79.16%) then Amoxycillin (75%), Streptomycin (75%) and Ampicillin (58.3%). Highest resistant pattern was showed by Tetracycline (58%), Streptomycin (72.72%), Penicillin (72.72%) and Amoxycillin (63.63%). Highest resistant pattern showed by Amoxycillin (71.42%) and Penicillin (71.42%). This study revealed that broiler meat sold at some local markets of Dhaka city were contaminated with multiple species of multidrug resistant bacteria which may risk for human health. Res. Agric., Livest. Fish.7(2): 261-266,  August 2020

scholarly journals Microbiological Quality Assessment of Foods collected from Different Hospitals within Dhaka City

1970 ◽  
Vol 1 (1) ◽  
pp. 31-36 ◽  
Author(s):  
Fazle Alam Rabbi ◽  
Fazle Rabbi ◽  
TA Runun ◽  
Khadiza Zaman ◽  
M Majibur Rahman ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Multidrug Resistant ◽  
Total Coliform ◽  
Food Samples ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Coliform Count ◽  
Antibiotic Susceptibility Test ◽  
Microbiological Criteria

Various types of cooked food samples were collected from six different hospitals within the city of Dhaka and they were analyzed for the presence (if any) of total aerobic count (TAC), total coliform count (TCC) and total staphylococcal count (TSA) in order to determine the levels of contamination and to relate these findings to the hygiene practice of the food handlers. According to Gulf standard for microbiological criteria for foodstuff, all of the food samples exceeded the acceptable total aerobic count limit of 5 x 105 cfu/g while 4 out of 6 samples exceeded coliform count limit of 1x102 cfu/g. The total coliform counts were found to be the highest in the fish (1.6 x 107 cfu/g) and egg (2.2 x 106 cfu/g) curry samples of hospital 1 and hospital 4, respectively and were the lowest in the fish curry (2 x 103 cfu/g) of hospital 4. Staphylococcus aureus was found in all of the food samples with the highest occurrence (too numerous to count) in Dal and Rice samples from hospitals 3 and 6, respectively. On Xylose Lysine Deoxycholate (XLD) agar, no black centered colony but many colorless colonies were found which primarily indicated the absence of Salmonella spp. in those samples. In order to identify pathogenic microorganisms from food samples, a series of conventional biochemical tests were performed with 23 randomly selected isolates from MacConkey, XLD, MSA agar plates. The isolates were presumptively identified as Escherichia coli, Staphylococcus aureus, Shigella spp. and Pseudomonas spp. etc. The antibiotic susceptibility test was performed with eleven selected isolates using six commonly prescribed antibiotics (ampicillin, tetracyclines, ciprofloxacin, vancomycin, gentamicin and azithromycin). The results showed that six isolates were resistant to vancomycin, two isolates were multidrug resistant and one isolate was intermediately resistant to azithromycin. All the isolates were found to be sensitive to ciprofloxacin, and gentamicin. Based on the data, it can be suggested that adequate hygiene practices are required after cooking the foods and before serving them as they reconsider.DOI: http://dx.doi.org/10.3329/sjm.v1i1.9100  Stamford Journal of Microbiology, Vol.1(1), July 2011, p.31-36  

Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods

2009 ◽  
Vol 72 (10) ◽  
pp. 2114-2124 ◽  
Author(s):  
STEVEN C. INGHAM ◽  
SONG VANG ◽  
BEN LEVEY ◽  
LISA FAHEY ◽  
JOHN P. NORBACK ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Temperature History ◽  
Phosphate Solution ◽  
Escherichia Coli O157 ◽  
Pork Sausage ◽  
Pork Products ◽  
Ground Pork ◽  
Before And After ◽  
Fail Safe

Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products or during sequential temperature abuse periods. We conducted inoculation studies (five strains each of S. aureus and/or Salmonella plus E. coli O157:H7) with simulated cooling of warm sausages, in-process warming of bratwurst, isothermal temperature abuse of pork frankfurter batter, and two sequential periods of 13, 15.6, or 21.1°C temperature abuse of breakfast sausage, natural (additive-free) chops, and enhanced (phosphate solution–injected) loins. In sequential temperature abuse studies, a temperature abuse period (≤24 h) occurred before and after either refrigeration (5°C for 24 h), or freezing (−20°C for 24 h) and thawing (24 h at 5°C). Pathogen growth predictions from THERM developed using ground pork and sausage were compared with experimental results of 0 to 3.0 log CFU of growth. Across all temperature abuse conditions, qualitative predictions (growth versus no growth) made using the pork tool (n = 133) and the sausage tool (n = 115) were accurate (51 and 50%, respectively), fail-safe (44 and 50%), or fail-dangerous (5 and 0%). Quantitative predictions from the two tools were accurate (29 and 22%, respectively), fail-safe (59 and 73%), or fail-dangerous (12 and 5%). Pathogen growth was greater during the second sequential temperature abuse period but not significantly so (P &gt; 0.05). Both THERM tools provide useful qualitative predictions of pathogen growth in pork products during isolated or sequential temperature abuse events.

An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage

2016 ◽  
Vol 94 (11) ◽  
pp. 4921-4929 ◽  
Author(s):  
X. Yang ◽  
D. R. Woerner ◽  
K. R. McCullough ◽  
J. D. Hasty ◽  
I. Geornaras ◽  
...  
Keyword(s):  
Storage Life ◽  
Pork Sausage ◽  
Ground Pork ◽  
Whole Muscle

scholarly journals 80 Effectiveness of naturally sourced mixed tocopherols as an antioxidant when compared to Bha and Bht in fresh pork sausage

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 26-27
Author(s):  
Leila G Venzor ◽  
William B Smith ◽  
Jolena N Waddell ◽  
Lea A Kinman
Keyword(s):  
Lipid Oxidation ◽  
Color Stability ◽  
Thiobarbituric Acid ◽  
Butylated Hydroxytoluene ◽  
Thiobarbituric Acid Reactive Substance ◽  
Synthetic Antioxidants ◽  
Pork Sausage ◽  
Pork Products ◽  
Instrumental Color ◽  
Ground Pork

Abstract Fresh ground pork products are highly susceptible to deteriorative oxidation due to high fat content and increased surface area exposure of proteins. Recent trends and health concerns among consumers have sparked interest in finding alternatives for synthetic ingredients used for preservation of commercially manufactured processed meats. The objective of this study was to compare the effectiveness of naturally sourced mixed tocopherols to a mixture of butylated hydroxylanisole (BHA) and butylated hydroxytoluene (BHT) on prevention of lipid oxidation and color stability in fresh pork sausage patties. Duplicate batches of pork Boston butt trim and pork back fat were mixed 5:1, respectively, coarse ground, and combined with pork sausage seasoning. Pork mixture was then fine ground and 3175.5 g portions were assigned to one of three treatments: no antioxidants (CON), 0.01% of BHA and 0.01% BHT mixture (SYN), or 0.03% Decanox MTS30P (MTS). Patties (56.7 g) were hand pressed, placed on Styrofoam trays (S4), polyvinyl chloride film overwrapped and positioned in a retail display case. Patties (n = 45) were evaluated for instrumental color (L*, a*, and b*) and display discoloration (1 = very bright, to 8 = tan to brown) in 12-hr intervals for 252 hr. Fifteen patties from each treatment were collected for thiobarbituric acid reactive substance analysis. No differences between treatments (P > 0.05) were found for display discoloration or instrumental color. SYN patties had significantly lower malondialdehyde values (P = 0.047) than both CON and MTS patties at 252 hr. In conclusion, mixed tocopherols were not as effective as synthetic antioxidants in slowing lipid oxidation. However, it can be noted that mixed tocopherols can replace synthetic antioxidants in ground pork sausage and have the same effect on color stability.

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