A National Survey of the Microbiological Quality of Retail Raw Meats in Australia

2008 ◽  
Vol 71 (6) ◽  
pp. 1232-1236 ◽  
Author(s):  
DAVID PHILLIPS ◽  
DAVID JORDAN ◽  
STEPHEN MORRIS ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Salmonella Typhimurium ◽  
National Survey ◽  
Microbiological Quality ◽  
Ground Beef ◽  
Plate Count ◽  
E Coli ◽  
Phage Types ◽  
The Mean ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci

A national survey of the microbiology of meat (ground beef and diced lamb) at the retail level in Australia was undertaken. For ground beef samples (n = 360), the mean aerobic plate count (APC) was 5.79 log CFU/g, and Escherichia coli was detected in 17.8% of samples; the mean population for these positive samples was 1.49 log CFU/g. Enterobacteriaceae were detected in 96.9% of samples (mean for positive samples, 3.01 log CFU/g), and coagulase-positive staphylococci were detected in 28.1% of samples (mean for positive samples, 2.18 log CFU/g). For diced lamb samples (n = 360), the mean APC was 5.71 log CFU/g, and E. coli was detected in 16.7% of samples (mean for positive samples, 1.67 log CFU/g). Enterobacteriaceae were detected in 91.1% of samples (mean for positive samples, 2.85 log CFU/g), and coagulase-positive staphylococci were detected in 22.5% of samples (mean for positive samples, 2.34 log CFU/g). Salmonella was recovered from 4 (1.1%) of the 360 ground beef samples (isolates were Salmonella Typhimurium phage types), and E. coli O157 was recovered from 1 (0.3%) of 357 samples; Campylobacter and Clostridium perfringens were not recovered from any of the 91 and 94 samples tested, respectively. Salmonella was recovered from 2 (0.6%) of the 360 diced lamb samples (serovars were Salmonella Infantis and Salmonella Typhimurium), Campylobacter was recovered from 1 (1.1%) of 95 samples, and C. perfringens was recovered from 1 (1.1%) of 92 samples.

A National Survey of the Microbiological Quality of Beef Carcasses and Frozen Boneless Beef in Australia

2006 ◽  
Vol 69 (5) ◽  
pp. 1113-1117 ◽  
Author(s):  
DAVID PHILLIPS ◽  
DAVID JORDAN ◽  
STEPHEN MORRIS ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
E Coli ◽  
The Third ◽  
Beef Carcasses ◽  
The Mean ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci ◽  
Campylobacter Spp

The third national baseline microbiological survey of Australian beef carcasses and frozen boneless beef was conducted in 2004. Carcasses (n = 1,155) sampled at 27 slaughter establishments had a mean aerobic plate count (at 25°C) of 1.3 log CFU/cm2. Escherichia coli was isolated from 8.0% of the carcasses, with a mean count of −0.8 log CFU/cm2 for positive samples. On samples from 24 boning (fabrication) plants (n = 1,082), the mean aerobic plate count for frozen boneless beef was 1.3 log CFU/g, and the mean count for the 1.8% of samples with detectable E. coli was 1.5 log CFU/g. E. coli O157: H7 was isolated from 1 of 1,143 carcasses and from 0 of 1,082 boneless samples. Salmonella was isolated from 0 of 1,155 carcasses and from 1 of 1,082 samples of boneless product. No Campylobacter spp. were isolated from carcasses or boneless beef. Coagulase-positive staphylococci were isolated from 28.7% of beef carcasses and 20.3% of boneless beef samples, and positive samples had a mean count of 0.3 log CFU/cm2 and 0.8 log CFU/g, respectively.

Quality Standards For Retail Meats

1979 ◽  
Vol 42 (8) ◽  
pp. 675-678 ◽  
Author(s):  
GAIL C. HOLLAND
Keyword(s):  
Shelf Life ◽  
Health Hazard ◽  
Microbiological Quality ◽  
Ground Beef ◽  
Quality Standards ◽  
Plate Count ◽  
Potential Hazard ◽  
Processed Meats ◽  
E Coli ◽  
Aerobic Plate Count

To be of public benefit a quality standard for meat at retail must do as it purports to do — i.e. to reduce the public hazard and/or prevent consumer deception. In addition, it must be technically workable for both the industry and the administrative branches of regulatory agencies. With processed meats and ground beef, it has not been demonstrated that they present a potential hazard. In addition, if a health hazard were demonstrated, it would not be reduced by the use of microbiological quality standards such as Aerobic Plate Count or number of Escherichia coli. Use of the bacterial criterion Aerobic Plate Count of 107/g, in place of organoleptic standards could reduce the retail shelf-life of processed meats by 20–66%. An Aerobic Plate Count, 107/g, could remove in excess of 33% of ground beef sold at retail level. In both instances a substantial quantity of wholesome meat would be prematurely removed from the retail market. Chemical standards such as protein, fat, moisture, cereal, are relatively static and do not substantially change over the retail shelf-life of meat. However the bacterial population in meat demonstrates a dynamic growth pattern. Hence the Aerobic Plate Count may indicate product age, but not necessarily product deterioration or potential health hazard. E. coli, although an intestinal bacterium, is capable of growing outside the host intestine, thrive on a variety of substrates and thrive for long periods. Thus the presence of E. coli cannot be correlated with the extent of initial fecal contamination, nor with the presence of pathogens. A program of increased awareness of personal hygiene, temperature control, stock rotation, elimination of areas for potential cross-contamination and a regular sanitation program throughout the meat cycle will guarantee the microbiological quality of meats at retail.

Bacteriological Profile of Raw, Frozen Chicken Nuggets

2008 ◽  
Vol 71 (3) ◽  
pp. 613-615 ◽  
Author(s):  
SOFRONI EGLEZOS ◽  
GARY A. DYKES ◽  
BIXING HUANG ◽  
NARELLE FEGAN ◽  
ED STUTTARD
Keyword(s):  
Plate Count ◽  
Chicken Nuggets ◽  
E Coli ◽  
Bacteriological Profile ◽  
Processing Facility ◽  
Plate Counts ◽  
The Mean ◽  
Aerobic Plate Count ◽  
Number Of Bacteria

The bacteriological profile of raw, frozen chicken nuggets manufactured at a chicken processing facility in Queensland, Australia, was determined. Chicken nuggets are manufactured by grinding poultry, adding premixes to incorporate spices, forming the meat to the desired size and shape, applying a batter and breading, freezing, and packaging. A total of 300 frozen batches were analyzed for aerobic plate count, Escherichia coli, and Salmonella over a period of 4 years. The mean of the aerobic plate count was 5.4 log CFU/g, and counts at the 90th, 95th, and 99th percentiles were 5.7, 5.9, and 6.5 log CFU/g, respectively. The maximum number of bacteria detected was 6.6 log CFU/g. E. coli prevalence was 47%, and of the positive samples, the mean was 1.9 log CFU/g; counts at the 90th, 95th, and 99th percentiles were 2.3, 2.4, and 2.8 log CFU/g, respectively. The maximum number of E. coli was 2.9 log CFU/g. The Salmonella prevalence was 8.7%, and 57.7% of these isolates were typed as Salmonella subspecies II 4,12,[27]:b:[e,n,x] (Sofia), a low-virulence serotype well adapted to Australian poultry flocks. There was a significant relationship (P < 0.05) between season and both aerobic plate counts and E. coli counts, and no correlation between E. coli counts and Salmonella prevalence. This study provides valuable data on the bacteriological quality of raw, frozen chicken nuggets.

Bacteriological Analysis of Ground Beef1

1976 ◽  
Vol 39 (6) ◽  
pp. 401-404 ◽  
Author(s):  
DENNIS WESTHOFF ◽  
FAYE FELDSTEIN
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Ground Beef ◽  
Plate Count ◽  
Bacteriological Analysis ◽  
Bacteriological Quality ◽  
The Mean ◽  
Aerobic Plate Count

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.

The Aerobic Plate Count, Coliform and Escherichia coli Content of Raw Ground Beef at the Retail Level

1976 ◽  
Vol 39 (3) ◽  
pp. 175-178 ◽  
Author(s):  
J. M. GOEPFERT
Keyword(s):  
United States ◽  
Escherichia Coli ◽  
New York ◽  
Ground Beef ◽  
The United States ◽  
Plate Count ◽  
Raw Meat ◽  
E Coli ◽  
Step Procedure ◽  
Aerobic Plate Count

Nine hundred fifty-five samples of raw ground beef obtained from supermarkets throughout the United States were examined for coliforms, Escherichia coli, and Aerobic Plate Count (APC). The results were compared with existent standards for E. coli in raw meat in New York and Oregon. Lack of homogenious distribution of E. coli in fresh ground beef was demonstrated. Observations were made that indicate that a 2 day-two step procedure will detect the same number of E. coli as the more time consuming four step MPN procedure 98% of the time. A comparison of the APC obtained by incubating plates at 20 C and 35 C showed there to be an average 10-fold difference with the 20 C incubation always higher. Questions are raised about the necessity of microbial standards for raw meat and the validity of incorporating E. coli in such standards.

An Australian National Survey of the Microbiological Quality of Frozen Boneless Beef and Beef Primal Cuts

2012 ◽  
Vol 75 (10) ◽  
pp. 1862-1866 ◽  
Author(s):  
DAVID PHILLIPS ◽  
KATHRYN BRIDGER ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Microbiological Quality ◽  
Biceps Femoris ◽  
Viable Count ◽  
Longissimus Dorsi ◽  
Total Viable Count ◽  
E Coli ◽  
The Mean ◽  
First Time ◽  
Coagulase Positive Staphylococci

The fourth national baseline microbiological survey of Australian beef was conducted in 2011, including frozen boneless beef and, for the first time, samples from selected beef primal cuts. Cartons of frozen boneless beef (n = 1,165) sampled at 29 boning (fabrication) plants were found to have a mean total viable count of 2.2 log CFU/g, and the mean count for the 2.1% of samples with detectable Escherichia coli was 1.3 log CFU/g. The mean total viable counts for striploins (longissimus dorsi, n = 572) and outsides (biceps femoris, n = 572) were 1.3 and 1.5 log CFU/cm2 respectively. E. coli isolates were obtained from 10.7 and 25.2% of striploins and outsides, respectively, with mean counts of −0.5 and −0.3 log CFU/cm2 on positive samples. E. coli O157:H7, Salmonella, and Campylobacter were not isolated from any primal cut samples, and Salmonella was not isolated from any of the boneless product (E. coli O157:H7 and Campylobacter were not tested for). Listeria spp. were not detected in any of the boneless product, and one Listeria isolate was obtained on 1 (0.2%) of 572 striploin samples. Coagulase-positive staphylococci were isolated from 3.4% of boneless beef samples, 7.7% of beef striploins, and 8.4% of beef outsides, with positive samples having mean log counts of 1.9 CFU/g, 0.2 CFU/cm2, and 0.2 CFU/cm2, respectively.

Microbiological Quality of Some Delicatessen Meat Products

1981 ◽  
Vol 44 (11) ◽  
pp. 821-827 ◽  
Author(s):  
N. P. TIWARI ◽  
V. W. KADIS
Keyword(s):  
Public Health ◽  
Health Hazard ◽  
Meat Products ◽  
Microbiological Quality ◽  
Storage Conditions ◽  
Plate Count ◽  
Fecal Streptococci ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci

A total of 124 delicatessen meat products were analysed for microbiological quality shortly after purchase and following storage at 22 C for 24 h. Sixty-seven of these products were portion packages and 57 were cuts from bulk products. Coliforms, coagulase-positive staphylococci and Clostridium perfringens contamination was low. Salmonella was not detected in any of the samples. Initially, 34.3% of the portion-packed and 24.5% of bulk cuts contained more than 107 total aerobic plate count per g and, following storage this proportion increased to 62.7% and 57.9%, respectively. Eight samples (11.9%) of portion-packed and seven samples (12.3%) of bulk cuts contained more than 107 psychrotrophs per g initially. After storage, 35% of both types of products yielded >107 psychrotrophs per g. Significant levels of fecal streptococci and yeasts were also isolated from many of these products, indicating need for improvement in manufacturing procedures and retail storage conditions. However, the results of this investigation indicated that chances of a public health hazard from delicatessen meat products would be low.

Comparison of Conventional Plating Methods and Petrifilm for the Recovery of Microorganisms in a Ground Beef Processing Facility†

1997 ◽  
Vol 60 (9) ◽  
pp. 1084-1088 ◽  
Author(s):  
R. H. LINTON ◽  
W. G. EISEL ◽  
P. M. MURIANA
Keyword(s):  
Ground Beef ◽  
Plate Count ◽  
E Coli ◽  
Plating Technique ◽  
Food Contact ◽  
Beef Processing ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Aerobic Plate Count ◽  
Meat Samples

The objective of this study was to compare recovery of microorganisms for various beef samples and beef contact surfaces using conventional pour plating techniques and Petrifilm methods. Comparisons for aerobic plate count (APC), coliform count (CC), and Escherichia coli count (ECC) were done for 104 fresh or frozen retail cuts and 56 food surface or food contact surfaces. Samples were taken at a midwestern retail ground beef processing plant during a 12-month project. APC comparisons were made for pour plating using Trypticase soy agar versus Aerobic Plate Count Petrifilm. CC and ECC were compared for pour plating using violet red bile + MUG agar versus E. coli Petrifilm. Overall, paired t tests revealed a significantly higher recovery for APC from fresh and frozen beef samples using the pour plating technique (P ≤ 0.05). No significant differences (P > 0.05) were observed for CC from fresh and frozen meat samples. Recovery of E. coli from many beef samples was better using Petrifilm. Significantly higher ECCs were observed from fresh and frozen meat samples using Petrifilm compared to the pour plating technique (P ≤ 0.05). For food surfaces and food contact surfaces, a comparison between pour plating and Petrifilm was done for aerobic plate count. No significant differences (P > 0.05) in recovery could be found between methods. A comparison between neutralizing buffer and letheen broth for recovery of surface microorganisms was done for both the APC pour plating method and APC Petrifilm. In both cases, recovery when using letheen broth was significantly (P ≤ 0.05) higher than neutralizing buffer. Because it is convenient and gave comparative results, Petrifilm offers a good alternative for environmental microbial testing and red meat product testing.

The Microbiological Quality of Ice Used to Cool Drinks and Ready-to-Eat Food from Retail and Catering Premises in the United Kingdom

2000 ◽  
Vol 63 (1) ◽  
pp. 78-82 ◽  
Author(s):  
GORDON NICHOLS ◽  
IAIN GILLESPIE ◽  
JOHN de LOUVOIS
Keyword(s):  
Microbiological Quality ◽  
Commercial Production ◽  
Plate Count ◽  
E Coli ◽  
The United Kingdom ◽  
Melt Water ◽  
Aerobic Plate Count ◽  
The Uk ◽  
Quality Evidence

A survey of 4,346 samples of ice from retail and catering premises examined 3,528 samples (81%) used to cool drinks and 144 samples (3%) from food displays. For 674 samples (15%), the origin was not recorded. Most samples of ice used to cool drinks or ready-to-eat food on displays did not contain coliforms, Escherichia coli, or enterococci. Of the ice used to cool drinks, 9% contained coliforms, 1% E. coli, and 1% enterococci in excess of 102 CFU/100 ml, and 11% had an aerobic plate count at 37°C in excess of 103 CFU/ml. The microbiological quality of ice used to cool drinks was poorer when melt water was present in the ice buckets. Ice used in food displays was more contaminated than ice used to cool drinks, with 23% containing coliforms, 5% E. coli, and 8% enterococci at 102 CFU/100 ml or more. Twenty-nine percent of samples had an aerobic plate count greater than 103 CFU/ml. Ice that had been used to cool shellfish was of a lower microbiological quality than samples used to cool ready-to-eat fish, salads, or dairy produce. Samples of ice produced in commercial production facilities were of higher microbiological quality than samples of ice that were not. The microbiological quality of ice was dependent on the type of use, the type of premises, and the type and place of production. Although most ice samples were of acceptable microbiological quality, evidence from this study suggests that the microbiological quality of ice prepared and used at certain premises in the UK is a cause for concern.

Microbiological Quality of Crabmeat During Processing

1985 ◽  
Vol 48 (1) ◽  
pp. 44-49 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
F. D. McCLURE ◽  
...  
Keyword(s):  
Visual Inspection ◽  
Geometric Mean ◽  
Microbiological Quality ◽  
The United States ◽  
Good Manufacturing Practice ◽  
Plate Count ◽  
Mean Values ◽  
E Coli ◽  
Aerobic Plate Count

Duplicate samples of crab and crabmeat (body meat and claw meat) were collected four times a day for two consecutive days at seven in-line locations (plus finished product claw and body meat) along the processing lines of 47 crabmeat plants located along the Atlantic Ocean and Gulf of Mexico coasts of the United States. All the plants adhered to Good Manufacturing Practice, as determined by visual inspection. Two sanitation inspections and sample collections were conducted at 5-month intervals to reflect seasonal variation. In all, 8,477 in-line samples and 2,459 finished product units of blue crab and crabmeat and 522 in-line samples and 128 finished product units of red crab and Maine crab and crabmeat were analyzed microbiologically. Geometric mean aerobic plate count at 35°C (APC 35) values increased from 1,200 CFU/g before pick to 20,000 CFU/g in the finished product (body meat). For claw meat, APC 35 values increased from 15,000 CFU/g before pick to 24,000 CFU/g in the finished product. Aerobic plate count at 30°C (APC 30) values were consistently higher (2-fold or less) than APC 35 values. Coliform counts in both finished products were ≥19/g in approximately 60% of the units. Coliforms exceeded 500/g in 3.8 and 3.2% of the finished product units for body meat and claw meat, respectively. Geometric mean Escherichia coli counts were <3 for all sample sites and finished products, with only 3.3 and 2.7% of the units showing detectable E. coli for body meat and claw meat, respectively. Geometric mean values for Staphylococcus aureus were 16.8/g for finished body meat and 16.0/g for finished claw meat; approximately 20% of the units of both finished products had S. aureus values >100/g. S. aureus counts increased significantly after picking.

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