Comparison of the Microbial Quality of Lamb and Goat Meat Acquired from Internet and Local Retail Markets†

This study was conducted to evaluate the microbial quality of lamb and goat meat sold through local (Virginia) and Internet (U.S.) retail markets. A total of 134 frozen meat products consisting of locally purchased lamb ground (LLG) and lamb chops and Internet-procured lamb ground, goat ground, lamb chops (ILC), goat chops (IGC), lamb stew, and goat stew were tested. Significantly higher levels of aerobic mesophiles, psychrotrophs, and coliforms were found in the meat locally acquired than in the meat procured from the Internet. Similar average prevalence (27%) of Escherichia coli was observed regardless of market source. Ground meat had significantly high levels and prevalence of mesophiles, psychrotrophs, coliforms, and Listeria spp. One sample of LLG contained Campylobacter, and one sample of IGC contained Salmonella. Listeria spp. were present in 23 to 40% and 17 to 80% of samples from local and Internet markets, respectively. Pulsed-field gel electrophoresis (PFGE) of isolated E. coli strains revealed brand specificity and genomic diversity. No isolate from different brands and market sources had matching PFGE profiles. The average price of Internet meat ($23.4/kg) was about 1.2 times higher than the price of local meat, except for ILC, whose price was 2.7 times higher. This study revealed differences in microbial quality of lamb and goat meat based on market source; thus, meat products should be handled carefully regardless of market source because of the presence of high microbial levels and the high prevalence of pathogens.

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Comparison of the Microbial Quality of Ground Beef and Ground Beef Patties from Internet and Local Retail Markets†

Journal of Food Protection ◽

10.4315/0362-028x-72.8.1722 ◽

2009 ◽

Vol 72 (8) ◽

pp. 1722-1726 ◽

Cited By ~ 6

Author(s):

S. PAO ◽

M. R. ETTINGER

Keyword(s):

Ground Beef ◽

Foodborne Illness ◽

Microbial Quality ◽

Frozen Ground ◽

Retail Markets ◽

E Coli ◽

Beef Patties ◽

Beef Products ◽

Careful Handling

This study evaluated the microbial quality of ground beef and ground beef patties sold at local (Virginia) and Internet (U.S.) retail markets. A total of 152 ground beef products, consisting of locally purchased raw ground beef (LRG) and frozen beef patties (LFP) and Internet-procured frozen ground beef (IFG) and frozen beef patties (IFP), were tested. Results showed that LFP had significantly lower levels of aerobic mesophiles, psychrotrophs, and coliforms than LRG, IFG, and IFP. Furthermore, IFG had greater numbers of Escherichia coli than LRG and LFP. No sample was contaminated with E. coli O157: H7, but one duplicate set of summer LFP samples contained Salmonella. Listeria spp. were present in 25 and 29% of samples from local and Internet markets, respectively. About 5.0, 11.1, 10.5, and 7.9% of LRG, LFP, IFG, and IFP samples were contaminated with L. monocytogenes. This study identified differences in microbial quality between local and Internet products. Careful handling and thorough cooking of ground beef products, regardless of market source, are recommended to prevent foodborne illness.

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Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

Microbiology Research Journal International ◽

10.9734/mrji/2021/v31i630326 ◽

2021 ◽

pp. 43-53

Author(s):

Denis Dekugmen Yar ◽

William Kwajo Jimah Kwenin ◽

Winfred Kwame Zanu ◽

Gadafi Iddrisu Balali ◽

Enos Kwame Adepa ◽

...

Keyword(s):

The Netherlands ◽

Meat Products ◽

Chicken Meat ◽

Plate Count ◽

Microbial Quality ◽

Biochemical Tests ◽

Salmonella Spp ◽

Mannitol Salt Agar ◽

E Coli

There is an upsurge in the consumption of chicken meat leading to a high influx of imported frozen chicken parts into the Ghanaian markets with little information on their microbial qualities. This study examined the microbial quality of imported frozen chicken parts from three major import countries (USA, the Netherlands and Brazil) into the Kumasi Metropolis. A total of 45 chicken meat parts of 15 thighs, wings and backs from wholesale cold stores market in the Kumasi Metropolis were randomly sampled for laboratory examinations. A ten-fold serial dilution was performed on each homogenized chicken parts to determine microbiological quality using Plate Count Agar [1], MacConkey Agar (MCA), Mannitol Salt Agar (MSA) and Desoxycholate Citrate Agar (DCA) for the total viable count (TVC), total coliform count (TCC), Staphylococcus and Salmonella spp counts respectively incubated at 37oC for 48 hours. Sabouraud Dextrose Agar (SDA) was used for fungal counts. We identified bacterial and fungal isolates using appropriate laboratory and biochemical tests. Descriptive data analysis was carried using SPSS-IBM version 16. Mean TVCs of 5.93, 5.98 and 6.14 log10cfu/g were recorded for frozen chicken meats from the USA, the Netherlands and Brazil respectively. Means TCCs of 6.14, 5.93 and 5.98 log10cfu/g were obtained for chicken meats from Brazil, USA and the Netherlands respectively. Staphylococcus spp. (G+) (35.4%), E. coli (G-) (26.2%), Salmonella spp. (G-) (24.6%), and Klebsiella spp. (G-) (13.8%) were isolated with Aspergillus spp (33.3%), Rhizopus spp (27.3%), Penicillin spp (24.2%), and Cladosporium spp (15.2%). Chicken thighs, backs and wings recorded 46.2%, 29.2% and 24.6% bacterial contaminants in this order. Bacterial isolates of 49.2%, 28.8% and 22.0% were recorded in frozen chicken meat products from Brazil, the Netherlands USA respectively. The results suggest that imported frozen chicken meats into the Ghanaian market have moderate quality with potential pathogens such as E. coli and Salmonella spp.

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Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

10.20944/preprints202012.0254.v1 ◽

2020 ◽

Author(s):

Denis Dekugmen Yar ◽

William K. J. Kwenin ◽

Winfred Kwame Zanu ◽

Gadafi Iddrisu Balali ◽

Enos Kwame Adepa ◽

...

Keyword(s):

The Netherlands ◽

Meat Products ◽

Chicken Meat ◽

Plate Count ◽

Microbial Quality ◽

Biochemical Tests ◽

Salmonella Spp ◽

Mannitol Salt Agar ◽

E Coli

Background: There is an upsurge in the consumption of chicken meat leading to a high influx of imported frozen chicken parts into the Ghanaian markets with little information on their microbial qualities. This study examined the microbial quality of imported frozen chicken parts from three major import countries (USA, the Netherlands and Brazil) into the Kumasi Metropolis. Methods: A total of 45 chicken meat parts of 15 thighs, wings and backs from wholesale cold stores market in the Kumasi Metropolis were randomly sampled for laboratory examinations. A ten-fold serial dilution was performed on each homogenized chicken parts to determine microbiological quality using Plate Count Agar [1], MacConkey Agar (MCA), Mannitol Salt Agar (MSA) and Desoxycholate Citrate Agar (DCA) for the total viable count (TVC), total coliform count (TCC), Staphylococcus and Salmonella spp counts respectively incubated at 37oC for 48 hours. Sabouraud Dextrose Agar (SDA) was used for fungal counts. We identified bacterial and fungal isolates using appropriate laboratory and biochemical tests. Descriptive data analysis was carried using SPSS-IBM version 16. Results: Mean TVCs of 5.93, 5.98 and 6.14 log10cfu/g were recorded for frozen chicken meats from the USA, the Netherlands and Brazil respectively. Means TCCs of 6.14, 5.93 and 5.98 log10cfu/g were obtained for chicken meats from Brazil, USA and the Netherlands respectively. Staphylococcus spp. (35.4%), E. coli (26.2%), Salmonella spp. (24.6%), and Klebsiella spp. (13.8%) were isolated with Aspergillus spp (33.3%), Rhizopus spp (27.3%), Penicillin spp (24.2%), and Cladosporium spp (15.2%). Chicken thighs, backs and wings recorded 46.2%, 29.2% and 24.6% bacterial contaminants in this order. Bacterial isolates of 49.2%, 28.8% and 22.0% were recorded in frozen chicken meat products from Brazil, the Netherlands USA respectively. Conclusion: The results suggest that imported frozen chicken meats into the Ghanaian market have moderate quality with potential pathogens such as E. coli and Salmonella spp.

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Microbial Quality of Raw Aquacultured Fish Fillets Procured from Internet and Local Retail Markets†

Journal of Food Protection ◽

10.4315/0362-028x-71.8.1544 ◽

2008 ◽

Vol 71 (8) ◽

pp. 1544-1549 ◽

Cited By ~ 25

Author(s):

S. PAO ◽

M. R. ETTINGER ◽

M. F. KHALID ◽

A. O. REID ◽

B. L. NERRIE

Keyword(s):

Most Probable Number ◽

Microbial Quality ◽

Probable Number ◽

Mean Values ◽

Retail Markets ◽

E Coli ◽

Potential Source ◽

Internet Retail

The microbial quality of raw fillets of aquacultured catfish, salmon, tilapia, and trout was evaluated. A total of 272 fillets from nine local and nine Internet retail markets were tested. Mean values were 5.7 log CFU/g for total aerobic mesophiles, 6.3 log CFU/g for psychrotrophs, and 1.9 log most probable number (MPN) per gram for coliforms. Differences in these microbial levels between the two kinds of markets and among the four types of fish were not significant (P > 0.05), except that Internet trout fillets had about 0.8-log higher aerobic mesophiles than did trout fillets purchased locally. Although Escherichia coli was detected in 1.4, 1.5, and 5.9% of trout, salmon, and tilapia, respectively, no sample had ≥1.0 log MPN/g. However, E. coli was found in 13.2% of catfish, with an average of 1.7 log MPN/g. About 27% of all fillets had Listeria spp., and a positive correlation between the prevalence of Listeria spp. and Listeria monocytogenes was observed. Internet fillets had a higher prevalence of both Listeria spp. and L. monocytogenes than did those fillets purchased locally. L. monocytogenes was present in 23.5% of catfish but in only 5.7, 10.3, and 10.6% of trout, tilapia, and salmon, respectively. Salmonella and E. coli O157 were not found in any sample. A follow-up investigation using catfish operation as a model revealed that gut waste exposed during evisceration is a potential source of coliforms and Listeria spp.

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Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

Peanut Science ◽

10.3146/i0095-3679-8-1-8 ◽

1981 ◽

Vol 8 (1) ◽

pp. 31-35 ◽

Cited By ~ 1

Author(s):

Esam M. Ahmed ◽

Roger L. West

Keyword(s):

Meat Products ◽

Peanut Meal ◽

Ground Meat ◽

Shearing Force ◽

Sensory Acceptability ◽

Beef Products ◽

Cooked Meat ◽

Freezing Storage ◽

Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

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Microbial Quality of Ground Beef after Simulated Freezer Failure

Journal of Food Protection ◽

10.4315/0362-028x-44.1.62 ◽

1981 ◽

Vol 44 (1) ◽

pp. 62-65 ◽

Cited By ~ 3

Author(s):

FATIMA S. ALI ◽

FRANCES O. VANDUYNE

Keyword(s):

Clostridium Perfringens ◽

Microbial Quality ◽

Ground Meat ◽

Frozen Foods ◽

Mean Values ◽

Power Failure ◽

Order Of Magnitude ◽

Plate Counts ◽

Coagulase Positive Staphylococci

Six lots of ground meat, obtained at intervals from a local supermarket, were frozen, and later held with other frozen foods in the freezer compartment of a refrigerator-freezer where power failure was simulated by unplugging the unit. Mean values for the counts (log10) of the beef as purchased were as follows: aerobic and psychrotrophic plate counts 6.35 and 6.66, respectively; presumptive coliforms 4.48; coagulase-positive staphylococci 4.67; and presumptive Clostridium perfringens 1.43. Presumptive salmonellae were detected in three of the six lots. Counts of the same order of magnitude as above were obtained after 7 days in the freezers, complete defrost of the meat and 6 h thereafter. Between 6 and 24 h, aerobic and psychrotrophic plate counts and numbers of coliforms and coagulase-positive staphylococci increased approximately 10-fold. Forty-eight hours after complete defrost, further increases in counts occurred. The appearance and aroma of the meat were acceptable 24 h after defrost; after 48 h, it would have been discarded because of browning, slime and off-odors.

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Mass Spectrometry and Multiplex Antigen Assays to Assess Microbial Quality and Toxin Production ofStaphylococcus aureusStrains Isolated from Clinical and Food Samples

BioMed Research International ◽

10.1155/2014/485620 ◽

2014 ◽

Vol 2014 ◽

pp. 1-8 ◽

Cited By ~ 10

Author(s):

Paul Attien ◽

Haziz Sina ◽

Wardi Moussaoui ◽

Gaëlle Zimmermann-Meisse ◽

Thomas Dadié ◽

...

Keyword(s):

Meat Product ◽

Meat Products ◽

Toxin Production ◽

Food Samples ◽

Diffusion Method ◽

Clinical Samples ◽

Microbial Quality ◽

Meat Samples ◽

Panton Valentine Leukocidin

The aim of our study was to investigate the microbial quality of meat products and on some clinical samples in Abidjan focused onStaphylococcusgenus and the toxin production profile ofStaphylococcus aureus(S. aureus) isolated. Bacteria were collected from 240 samples of three meat products sold in Abidjan and 180 samples issued from clinical infections. The strains were identified by both microbiological and MALDI-TOF-MS methods. The susceptibility to antibiotics was determined by the disc diffusion method. The production of Panton-Valentine Leukocidin, LukE/D, and epidermolysins was screened using radial gel immunodiffusion. The production of staphylococcal enterotoxins and TSST-1 was screened by a Bio-Plex Assay. We observed that 96/240 of meat samples and 32/180 of clinical samples were contaminated byStaphylococcus. Eleven species were isolated from meats and 4 from clinical samples. Forty-twoS. aureusstrains were isolated from ours samples. Variability of resistance was observed for most of the tested antibiotics but none of the strains displays a resistance to imipenem and quinolones. We observed that 89% of clinicalS. aureuswere resistant to methicillin against 58% for those issued from meat products. AllS. aureusisolates issued from meat products produce epidermolysins whereas none of the clinical strains produced these toxins. The enterotoxins were variably produced by both clinical and meat product samples.

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The Survey of Microbial Quality of the Dry Sample, Extract and Brewing of some Medicinal Plants

Notulae Scientia Biologicae ◽

10.15835/nsb649286 ◽

2014 ◽

Vol 6 (4) ◽

pp. 478-482

Author(s):

Razieh VALIASILL ◽

Majid AZIZI ◽

Maasome BAHREINI ◽

Hossein AROUIE

Keyword(s):

Medicinal Plants ◽

Pathogenic Bacteria ◽

Agar Medium ◽

Total Count ◽

Plate Count ◽

Microbial Quality ◽

Salmonella Spp ◽

E Coli ◽

Wide Range

Medicinal plants may be exposed to a wide range of microbial contamination during pre- and post- harvest stages and they can present high microbial counts. In this study, the microbial quality of 44 samples of dry herbs namely: mint (Menthaspp.), lemon balm (Melissa officinalis), summer savory (Satureja hortensis), zataria (Zataria multiflora), Indian valerian (Valeriana wallichii), their brewing and extracts were analyzed. Total count using plate count agar medium (PCA), coliform count by Violet Red Bile Agar (VRBL), Enterobacteriacea by Violet Red Bile Glucose (VRBG) were evaluated. Medium Baird-Parker agar (BP) medium and Tryptone Bile X-Gluc (TBX) medium were used for the isolation and enumeration of Staphylococcus aurous and E. coli spp. respectively. Furthermore, Xylose Lysine Deoxycholate agar medium (XLD) and Bismuth Sulfite Agar medium(BSA) were used for detection of Salmonella spp. Fungal and mold contamination was assessed using yeast extract glucose chloramphenicol agar. The results showed that the contamination of the samples with total count (100%) and Enterobacteriaceae (85%), total coliform (83%), mold and yeast (98%) and E. coli ssp. (2.27) were detected, including in the study samples the absence of pathogenic bacteria like Staphylococcus aurous, Salmonella spp. Moreover, the extract had a lower microbial load in comparison to dry herb samples. Also, the lowest and the highest of contamination rates were observed for Indian valerian and zataria, respectively. According to the results, there is a need to control the environmental conditions and improve hygiene in the production process; even more, it is recommended to choose a suitable decontamination method for disinfection during packing medicinal plants and during post-packing manipulation and transport.

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Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

10.21203/rs.3.rs-48693/v1 ◽

2020 ◽

Author(s):

Juliet Kyayesimira ◽

Wangalwa Rapheal ◽

Grace Kagoro Rugunda ◽

Lejju Julius Bunny ◽

Morgan Andama ◽

...

Keyword(s):

Microbial Contamination ◽

Microbiological Quality ◽

Microbial Load ◽

Microbial Quality ◽

E Coli ◽

Hygiene Practices ◽

Safe Level ◽

Microbiological Methods ◽

Beef Carcass

Abstract Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

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