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Coulibaly WH, Camara F, Tohoyessou YMG, Konan PAK, Coulibaly K, Yapo EGAS, Wiafe MA. Nutritional profile and functional properties of coconut water marketed in the streets of Abidjan (Côte d'Ivoire). SCIENTIFIC AFRICAN 2023. [DOI: 10.1016/j.sciaf.2023.e01616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023] Open
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Vidal PO, DE Cassia Vieira Cardoso R, Nunes IL, DA Silva Lima WK. Quality and Safety of Fresh Beef in Retail: A Review. J Food Prot 2022; 85:435-447. [PMID: 34818412 DOI: 10.4315/jfp-21-294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Accepted: 11/18/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study aimed to review the scientific literature on the quality and safety of beef sold in retail, methodologies used for quality evaluation, and proposed interventions for the sector. Bibliographical research was performed to identify scientific articles using the electronic databases Ovid, PubMed, Scielo, LILACS, Scopus, and Embase. Thirty-three articles were included in the review. Given the different dimensions of the studies, the results were organized into three categories, according to the following approaches: food, environment, and handlers; consumers and selection criteria; and intervention strategies for the retail sector. The applied methodological strategies revealed inadequate conditions and neglect in several processing and operation stages that are fundamental to the maintenance of quality standards. The results confirm a worrying scenario and the presence of risks to consumers. Based on the studies evaluated, it is necessary to emphasize consumer concern about the importance of the integrated information chain-all stages involved in the production process and meat distribution for retail meat stores. The reported conditions from different studies indicate the need for interventions with a view to prevention of health risks, continued training of food handlers, and transformation of evidenced realities. In this context, it is possible to point out the predominance of diagnostic studies, in contrast with interventional studies focused on the training and qualification of food handlers. HIGHLIGHTS
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Affiliation(s)
- Permínio Oliveira Vidal
- Health Sciences Center, Federal University of Recôncavo da Bahia (UFRB), Avenida Carlos Amaral 1015, Cajueiro 44574-490, Santo Antônio de Jesus, Bahia, Brazil
| | - Ryzia DE Cassia Vieira Cardoso
- Department of Food Science, School of Nutrition, Federal University of Santa Catarina (UFSC), Rod. Admar Gonzaga 1346, Itacorobi 88034-000, Florianópolis, Santa Catarina, Brazil
| | - Itaciara Larroza Nunes
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Rod. Admar Gonzaga 1346, Itacorobi 88034-000, Florianópolis, Santa Catarina, Brazil
| | - Wanessa Karine DA Silva Lima
- Postgraduate Program in Food, Nutrition and Health, Federal University of Bahia (UFBA), Rua Basílio da Gama s/n, Canela 40110-907, Salvador, Bahia, Brazil
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ULUDAĞ AA, ARSLAN AYDOĞDU EÖ, KİMİRAN A. The Determination of Presence of Listeria monocytogenes in Ground Meat Sold in Istanbul. GAZI UNIVERSITY JOURNAL OF SCIENCE 2022. [DOI: 10.35378/gujs.972909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Among the 21 different species of the Listeria genus, Listeria monocytogenes is the most common and listeriosis agent in humans. The mortality rate of L. monocytogenes infection is higher than the other common foodborne pathogens such as Salmonella Enteritidis, Campylobacter and Vibrio species. In the current study, it is aimed to determine the presence of L. monocytogenes bacteria in minced meat samples sold in Istanbul province by using the culture method of the USDA-FSIS. In this study, 100 minced meat samples purchased from different butchers in 11 districts of Istanbul between December 2018 and November 2019 were examined for the presence of L. monocytogenes. The bacteria identified also molecularly verified according to the presence of iap and hlyA gene regions by the polymerase chain reaction (PCR) method. When antibiotic susceptibility tests of 21 strains, identified as L. monocytogenes through biochemical tests, it was found to be resistant to Amoxicillin/Clavulanic acid (14.28%), penicillin (9.52%), cefaclor (9.52%), vancomycin (9.52%), ciprofloxacin (9.52%) and trimethoprim-sulfamethoxazole (9.52%) and susceptible to ampicillin (100%) and tetracycline (100%). In terms of iap and hlyA gene regions, only 16 of 21 isolates, identified as L. monocytogenes as a result of biochemical tests, were found to be L. monocytogenes. In our study with minced meat offered for sale in Istanbul, although, the L. monocytogenes isolation rate (17%) and the incidence of antibiotic resistance of the isolated L. monocytogenes bacteria are low, it was concluded that minced meat may pose a public health risk.
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Affiliation(s)
| | - Elif Özlem ARSLAN AYDOĞDU
- ISTANBUL UNIVERSITY, FACULTY OF SCIENCE, DEPARTMENT OF BIOLOGY, DEPARTMENT OF FUNDAMENTAL AND INDUSTRIAL MICROBIOLOGY
| | - Ayten KİMİRAN
- ISTANBUL UNIVERSITY, FACULTY OF SCIENCE, DEPARTMENT OF BIOLOGY, DEPARTMENT OF FUNDAMENTAL AND INDUSTRIAL MICROBIOLOGY
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Guerrero T, Bayas-Rea R, Erazo E, Zapata Mena S. Systematic Review: Nontyphoidal Salmonella in Food from Latin America. Foodborne Pathog Dis 2021; 19:85-103. [PMID: 34668752 DOI: 10.1089/fpd.2020.2925] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
In Latin America, nontyphoidal Salmonella (NTS) is one of the most important etiological agents of foodborne infections; it can survive in soil, water, and food even after processing. Here, we aimed to perform a systematic review by collecting data on the prevalence, serotypes, and antimicrobial resistance (AMR) of NTS isolated from different food products in Latin America, following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. Out of 1766 studies screened, 244 reports from 13 Latin American countries were eligible. Among these, 182 reported NTS prevalence, 87 reported NTS serotypes, and 83 reported serotypes with AMR patterns. The NTS prevalence ranged from 0.005% to 93.3%, regardless of country and food. Meat showed the highest NTS prevalence. Enteritidis, Typhimurium, and Derby were the most frequently observed serotypes in different food products. The serotypes Enteritidis, Typhimurium, and Infantis, isolated from animal products, showed the highest AMR rate. The presence of NTS in fruits and vegetables, which are generally consumed raw or as ready-to-eat food, indicates a high risk of salmonellosis from consuming these foods. Thus, the reduction of this pathogen in the food chain requires a One Health approach, involving good agricultural and manufacturing practices, low antimicrobial use, and proper waste management.
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Affiliation(s)
- Teresa Guerrero
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Rosa Bayas-Rea
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Emilene Erazo
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Sonia Zapata Mena
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
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Godínez-Oviedo A, Tamplin ML, Bowman JP, Hernández-Iturriaga M. Salmonella entericain Mexico 2000–2017: Epidemiology, Antimicrobial Resistance, and Prevalence in Food. Foodborne Pathog Dis 2020; 17:98-118. [DOI: 10.1089/fpd.2019.2627] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Affiliation(s)
- Angélica Godínez-Oviedo
- Departamento de Investigación y Posgrado de Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
| | - Mark L. Tamplin
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - John P. Bowman
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Montserrat Hernández-Iturriaga
- Departamento de Investigación y Posgrado de Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
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Gizaw Z. Public health risks related to food safety issues in the food market: a systematic literature review. Environ Health Prev Med 2019; 24:68. [PMID: 31785611 PMCID: PMC6885314 DOI: 10.1186/s12199-019-0825-5] [Citation(s) in RCA: 81] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Accepted: 10/16/2019] [Indexed: 11/17/2022] Open
Abstract
Background Food safety in the food market is one of the key areas of focus in public health, because it affects people of every age, race, gender, and income level around the world. The local and international food marketing continues to have significant impacts on food safety and health of the public. Food supply chains now cross multiple national borders which increase the internationalization of health risks. This systematic review of literature was, therefore, conducted to identify common public health risks related to food safety issues in the food market. Methods All published and unpublished quantitative, qualitative, and mixed method studies were searched from electronic databases using a three step searching. Analytical framework was developed using the PICo (population, phenomena of interest, and context) method. The methodological quality of the included studies was assessed using mixed methods appraisal tool (MMAT) version 2018. The included full-text articles were qualitatively analyzed using emergent thematic analysis approach to identify key concepts and coded them into related non-mutually exclusive themes. We then synthesized each theme by comparing the discussion and conclusion of the included articles. Emergent themes were identified based on meticulous and systematic reading. Coding and interpreting the data were refined during analysis. Results The analysis of 81 full-text articles resulted in seven common public health risks related with food safety in the food market. Microbial contamination of foods, chemical contamination of foods, food adulteration, misuse of food additives, mislabeling, genetically modified foods (GM foods), and outdated foods or foods past their use-by dates were the identified food safety–related public health risks in the food market. Conclusion This systematic literature review identified common food safety–related public health risks in the food market. The results imply that the local and international food marketing continues to have significant impacts on health of the public. The food market increases internationalization of health risks as the food supply chains cross multiple national borders. Therefore, effective national risk-based food control systems are essential to protect the health and safety of the public. Countries need also assure the safety and quality of their foods entering international trade and ensure that imported foods conform to national requirements.
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Affiliation(s)
- Zemichael Gizaw
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia.
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Alfred KK, Jean-Paul BKM, Hermann CW, Mirelle BA, Marcellin DK. Assessment of safety risks associated with pork meat sold on the market in Abidjan city (Côte d'Ivoire) using surveys and microbial testing. Heliyon 2019; 5:e02172. [PMID: 31388593 PMCID: PMC6676020 DOI: 10.1016/j.heliyon.2019.e02172] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 07/03/2019] [Accepted: 07/25/2019] [Indexed: 12/01/2022] Open
Abstract
Pork meat is consumed in several forms base on the mode of cooking in Côte d'Ivoire. It is most often braised, grilled or cooked in soup. The aim of this study was to assess the importance of pork meat consumption in the diet of the Ivorian population. It also tried to assess the risks that consumers of this meat may incur in order to provide solutions through the implementation of good hygiene and manufacturing practices at the sites where this meat is sold. Thus, a consumption survey was conducted in the municipalities of Adjamé, Abobo and Yopougon. The enumeration of germs such as mesophilic aerobic germs, Staphylococcus aureus, Salmonella and coliforms was carried out too. It appeared that out of the three hundred (300) interviewees were all familiar with pork meat and 99% consumed it. The majority of consumers was masculine and 98% had Ivorian nationality. Among consumers, 52% had had at least one discomfort after eating pork. Symptoms of these ailments were vomiting, diarrhea and stomach aches. In addition, microbiological analyses of commercial forms of pork meat have revealed pathogenic germs such as Staphylococcusaureus, coliforms and mesophilic aerobic germs. Loads of mesophilic aerobic germs, Staphylococcus aureus and fecal coliforms ranged respectively from (1.2 ± 0.07)1010 to (1.3 ± 0.6)1011 CFU/g; from (2 ± 0.7)105 to (3.1 ± 0.7)106 CFU/g and from (1.1 ± 0.6)104 to (1.7 ± 0.91)105 CFU/g. All samples contained microbial loads above the European Community (EC) Standards No 2073/2005 for ready-to-eat pork meat. Pork meat then poses a health risk to consumers.
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Affiliation(s)
- Kouame Kohi Alfred
- Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Cote d'Ivoire.,Food Security Research Group, Centre Suisse de Recherche Scientifique, Abidjan, Cote d'Ivoire
| | - Bouatenin Koffi Maïzan Jean-Paul
- Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Cote d'Ivoire
| | - Coulibaly Wahauwouélé Hermann
- Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Cote d'Ivoire
| | - Boraud Alloue Mirelle
- Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Cote d'Ivoire
| | - Dje Koffi Marcellin
- Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Cote d'Ivoire
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8
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The diversity of beef safety: A global reason to strengthen our current systems. Meat Sci 2017; 132:59-71. [DOI: 10.1016/j.meatsci.2017.03.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 03/20/2017] [Accepted: 03/30/2017] [Indexed: 11/24/2022]
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Ang eacute lica VLOP, Javier CR, Carlos AGOMA, Karla NNO, Ma RTV, Nanci EMINGAL, Luz EGMIN. Indicator microorganisms, Salmonella, Listeria monocytogenes, Staphylococcal enterotoxin, and physicochemical parameters in requeson cheese. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajfs2016.1473] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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10
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Baysal AH. Comparison of conventional culture method and fluorescent in situ hybridization technique for detection of Listeria spp. in ground beef, turkey, and chicken breast fillets in İzmir, Turkey. J Food Prot 2014; 77:2021-30. [PMID: 25474046 DOI: 10.4315/0362-028x.jfp-14-034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The occurrence of Listeria species in refrigerated fresh chicken breast fillet, turkey breast fillet, and ground beef was evaluated, comparing the conventional culture method and fluorescent in situ hybridization (FISH). FISH uses hybridization of a nucleic acid sequence target of a microorganism with a specific DNA probe labeled with a fluorochrome and imaging by a fluorescence microscope. First, Listeria was inoculated in chicken breast fillet, turkey breast fillet, or ground beef, and the applicability of the FISH method was evaluated. Second, Listeria was detected in fresh chicken breast fillet, turkey breast fillet, and ground beef by culture and FISH methods. Listeria was isolated from 27 (37.4%) of 216 samples by the standard culture method, whereas FISH detected 25 (24.7%) preenriched samples. Of these isolates, 17 (63%) were L. innocua, 6 (22%) L. welshimeri, and 4 (14.8%) L. seeligeri. Overall, the prevalences of Listeria spp. found with the conventional culture method in chicken breast fillet, turkey breast fillet, and ground beef were 9.7, 6.9, and 20.8%, whereas with the FISH technique these values were 11.1, 6.9, and 16.7%, respectively. The molecular FISH technique appears to be a cheap, sensitive, and time-efficient procedure that could be used for routine detection of Listeria spp. in meat. This study showed that retail raw meats are potentially contaminated with Listeria spp. and are, thus, vehicles for transmitting diseases caused by foodborne pathogens, underlining the need for increased precautions, such as implementation of hazard analysis and critical control points and consumer food safety education.
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Affiliation(s)
- Ayse Handan Baysal
- Izmir Institute of Technology, Department of Food Engineering, 035430 a, Izmir, Turkey.
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Cabrera-Diaz E, Barbosa-Cardenas CM, Perez-Montaño JA, Gonzalez-Aguilar D, Pacheco-Gallardo C, Barba J. Occurrence, serotype diversity, and antimicrobial resistance of salmonella in ground beef at retail stores in Jalisco state, Mexico. J Food Prot 2013; 76:2004-10. [PMID: 24290673 DOI: 10.4315/0362-028x.jfp-13-109] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The occurrence, serotype diversity, and antimicrobial resistance of Salmonella bacteria in commercial ground beef at retail establishments were investigated. Salmonella was isolated from 135 (56.7%) of 238 ground beef samples collected at the same number of butcher's shops located in three municipalities of Jalisco State, Mexico, during an 11-month period. The isolation frequency differed by municipality (P < 0.05) and was higher (P < 0.05) during the warm season (68.5%) than during the cold season (43.2%). Overall, 25 serotypes and 8 serogroups were identified among 135 Salmonella isolates; predominant were Salmonella group B (9.6%), Salmonella Anatum (8.9%), Salmonella Agona (6.7%), Salmonella Infantis (6.7%), and Salmonella Typhimurium (5.9%). All Salmonella isolates were tested for susceptibility to 11 antimicrobial drugs of human and veterinary use. Resistance to tetracycline was the most commonly observed (40.7%), followed by resistance to streptomycin (35.6%), trimethoprim-sulfamethoxazole (20.7%), and nalidixic acid (19.3%). Thirty-seven Salmonella isolates (27.4%) were multidrug resistant, and the majority corresponded to Salmonella Group B, Salmonella Anatum, and Salmonella Typhimurium. Three Salmonella isolates were resistant to seven different antimicrobials. The frequency of Salmonella in ground beef samples (56.7%) was higher than that observed in our previous investigation on beef carcasses (15.4%) at small abattoirs in the same region of Mexico. This may be a result of increasing contamination at these two points of the raw-beef production chain or may be an effect of the grinding process that facilitates a more-homogeneous pathogen distribution in the product. Poor hygiene, temperature abuse, and practices allowing cross-contamination during ground beef fabrication at these retail establishments increase the consumer's exposure to Salmonella.
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Affiliation(s)
- Elisa Cabrera-Diaz
- Departamento de Salud Pública, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Km. 15.5 Carretera a Nogales, Zapopan, Jalisco, México 45110
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Ramya P, Madhavarao T, Rao L. Study on the incidence of Salmonella enteritidis in Poultry and meat Samples by Cultural and PCR Methods. Vet World 2012. [DOI: 10.5455/vetworld.2012.541-545] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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Hassanein R, Ali S, ElMalek A, Moemen M, Elsayh A. Detection and identification of Salmonella species in minced beef and chicken meats by using Multiplex PCR in Assiut city. Vet World 2011. [DOI: 10.5455/vetworld.2011.5-11] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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Phillips D, Jordan D, Morris S, Jenson I, Sumner J. A national survey of the microbiological quality of retail raw meats in Australia. J Food Prot 2008; 71:1232-6. [PMID: 18592751 DOI: 10.4315/0362-028x-71.6.1232] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
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.
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Affiliation(s)
- David Phillips
- Symbio Alliance, P.O. Box 4312, Eight Mile Plains, Queensland, Australia 4113.
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Amagliani G, Giammarini C, Omiccioli E, Brandi G, Magnani M. Detection of Listeria monocytogenes using a commercial PCR kit and different DNA extraction methods. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.06.012] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Stagnitta PV, Micalizzi B, de Guzmán AMS. Prevalence of some bacteria yeasts and molds in meat foods in San Luis, Argentina. Cent Eur J Public Health 2007; 14:141-4. [PMID: 17152228 DOI: 10.21101/cejph.a3378] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In this work we evaluate the microbiological quality and the hygiene degree of meat foods consumed in the city of San Luis. A total of 515 meat food samples (315 from fresh sausages, 100 from hamburgers and 100 from ground beef) were processed, being the most of them non-industrial products. The microbiological quality was determined by counts of total mesophilic bacteria, coliforms, Escherichia coli, molds and yeasts, and Clostridium perfringens. The number of total mesophilic aerobes was within the 10(6) cfu/g limit set by the Argentinaan Alimentary Code (AAC). Two hundred seventy six samples exhibited E. coli levels between 10(1) and 10(3) cfu/g. The 58.26% of the samples with E. coli counts above > 10(1) cfu/g came from hamburgers and fresh sausages exceeding the AAC limits. Counts of molds and yeasts ranged between 10(3) and 10(6) cfu/g. From a total of 515 samples, 126 exhibited C. perfringens, out of which 80 (64.08%) gave counts > 10(2)/g, exceeding the limits set by the AAC. Out of these 80 samples, C. perfringens counts were above 10(5) cfu/g in 12 of them, and E. coli was also detected in 48 samples (38.10%). The samples with counts > 10(5) C. perfringens/g are potentially responsible for alimentary intoxication. The results obtained indicate the need to improve the processing and handling conditions of these products.
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Affiliation(s)
- Patricia V Stagnitta
- Unit of Microbiology, Department of Biochemistry and Biological Sciences, Faculty of Chemistry, Biochemistry and Pharmacy National University, San Luis, Argentina.
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. PS, . RNB, . SS, . VV. Microbial Quality of Retail Meat Products Available in Chennai City. ACTA ACUST UNITED AC 2006. [DOI: 10.3923/ajft.2007.55.59] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Bohaychuk VM, Gensler GE, King RK, Manninen KI, Sorensen O, Wu JT, Stiles ME, McMullen LM. Occurrence of pathogens in raw and ready-to-eat meat and poultry products collected from the retail marketplace in Edmonton, Alberta, Canada. J Food Prot 2006; 69:2176-82. [PMID: 16995521 DOI: 10.4315/0362-028x-69.9.2176] [Citation(s) in RCA: 98] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A total of 800 meat and poultry products were purchased from the retail marketplace in Edmonton, Alberta, Canada. The products consisted of raw ground beef, chicken legs, pork chops, and ready-to-eat fermented sausage, roast beef, processed turkey breast, chicken wieners, and beef wieners. The samples were analyzed to determine the prevalence of Shiga toxin-producing Escherichia coli, Salmonella, Campylobacter spp., and Listeria monocytogenes. Shiga toxin-producing E. coli 022: H8 was found in one raw ground beef sample. Salmonella and Campylobacter were found in 30 and 62% of raw chicken legs, respectively. L. monocytogenes was found in 52% of raw ground beef, 34% of raw chicken legs, 24% of raw pork chops, 4% of fermented sausages, 3% of processed turkey breast, 5% of beef wieners, and 3% of chicken wieners. The occurrence of pathogens in this study is similar to that in retail products in many other international locales.
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Affiliation(s)
- V M Bohaychuk
- Food Safety Division, Alberta Agriculture, Food and Rural Development, 6909 116 Street, Edmonton, Alberta, Canada
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Alves VF, De Martinis ECP, Destro MT, Vogel BF, Gram L. Antilisterial activity of a Carnobacterium piscicola isolated from Brazilian smoked fish (surubim [Pseudoplatystoma sp.]) and its activity against a persistent strain of Listeria monocytogenes isolated from surubim. J Food Prot 2005; 68:2068-77. [PMID: 16245709 DOI: 10.4315/0362-028x-68.10.2068] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Data on the prevalence and growth of Listeria monocytogenes in lightly preserved fish products from subtropical and tropical regions are very scarce. Our research describes L. monocytogenes that was detected in 5% of the packages of cold-smoked surubim, a native Brazilian freshwater fish that we analyzed, and shows that the strains isolated were of the same random amplified polymorphic DNA subtype as the strains that were isolated from the same factory 4 years earlier. A bacteriocinogenic strain of Carnobacterium piscicola (strain C2), isolated from vacuum-packed cold-smoked surubim, and two C. piscicola strains, isolated from vacuum-packed, cold-smoked salmon, were capable of limiting or completely inhibiting the growth of an L. monocytogenes (strain V2) isolated from surubim in fish peptone model systems incubated at 10 degrees C. Monocultures of L. monocytogenes reached 108 CFU/ml (g), whereas the growth of L. monocytogenes was completely inhibited by C. piscicola C2. The bacteriocinogenic C. piscicola A9b+ and its nonbacteriocinogenic mutant A9b- reduced maximum Listeria levels by 2 to 3 log units. Both bacteriocinogenic C. piscicola strains prevented listerial growth in cold-smoked fish juices (surubim and salmon). Although the carnobacteria grew poorly on cold-smoked surubim at 10 degrees C, the strains were able to reduce maximum Listeria counts by 1 to 3 log units in an artificially inoculated product (surubim). We conclude that Brazilian smoked fish products harbor L. monocytogenes and should be stabilized against the growth of the organism. C. piscicola C2 has the potential for use as a bioprotective culture in surubim and other lightly preserved fish, but further studies are required to optimize its effect.
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Affiliation(s)
- Virgínia F Alves
- Universidade de São Paulo, Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Av. do Café s/n--Monte Alegre, 14040-903 Ribeirão Preto-SP, Brazil
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21
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Hew CM, Hajmeer MN, Farver TB, Glover JM, Cliver DO. Survival of Listeria monocytogenes in experimental chorizos. J Food Prot 2005; 68:324-30. [PMID: 15726976 DOI: 10.4315/0362-028x-68.2.324] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Chorizos-Mexican-style raw-meat sausages-are a concern in California because their production in small ethnic food markets is unregulated. Their formulation may cause them to appear cooked to the consumer, who may eat the raw sausage without prior proper cooking. Bacterial pathogens in such products may cause illness or even death. Survivability of Listeria monocytogenes in chorizos was evaluated under different storage conditions selected on the basis of an initial survey of uninspected chorizos in California. Sausages were formulated to five different initial water activity (aw) levels (0.85, 0.90, 0.93, 0.95, 0.97), stored under four conditions (refrigeration, "Ref," 6 to 8 degrees C under convective air circulation; room temperature, "RT," 24 to 26 degrees C under convective air circulation; hood, "Hd," 24 to 26 degrees C under forced air circulation; and incubation, "Inc," 30 to 31 degrees C under convective air circulation), and sampled after 1, 2, 4, and 7 days. The initial pH was 4.8 and remained near 5.0 from day 1 of the sampling period. An inoculated-pack study using a five-strain cocktail of L. monocytogenes was performed twice for each initial aw. Results indicated that the three lowest initial aw levels (0.85, 0.90, 0.93) and the Hd and Inc storage conditions were more effective (P < or = 0.05) at reducing L. monocytogenes levels in chorizos than the two highest initial aw levels (0.95 and 0.97) and the Ref storage condition, irrespective of storage time. These results can provide a scientific basis for guidelines given to uninspected chorizo producers in California and reduce the risk of foodborne illness.
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Affiliation(s)
- Carrie M Hew
- Department of Population Health and Reproduction, School of Veterinary Medicine, University of California, Davis, Davis, California 95616-8743, USA
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22
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Noguera-Obenza M, Ochoa TJ, Gomez HF, Guerrero ML, Herrera-Insua I, Morrow AL, Ruiz-Palacios G, Pickering LK, Guzman CA, Cleary TG. Human milk secretory antibodies against attaching and effacing Escherichia coli antigens. Emerg Infect Dis 2003; 9:545-51. [PMID: 12737737 PMCID: PMC2972756 DOI: 10.3201/eid0905.020441] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Secretory immunoglobulin A (sIgA) is a primary factor responsible for preventing attachment of enteropathogens to gut epithelium in breastfeeding infants. We compared the frequency of sIgA to major surface antigens of enterohemorrhagic Escherichia coli (EHEC) in milk of 123 women from the United States and Mexico to determine whether regional differences existed in the frequency of antibodies to these surface antigens. In both groups of women, milk commonly has sIgA against various EHEC lipopolysaccharides, EspA, EspB, intimin, and less frequently against Shiga toxin. The study suggests that persons living in the United States are exposed to attaching/effacing enteropathogens more frequently than is generally assumed. The low frequency of antibodies to Stx1 (in 12% of Mexican and in 22% of U.S. samples) suggests that the rare appearance of hemolytic uremic syndrome in adults is not due to neutralization of toxin at the gut level. Only anti-EspA is found in most milk samples from both populations of women. EspA may represent a useful target for an immunization strategy to prevent EHEC disease in humans.
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Affiliation(s)
| | | | - Henry F. Gomez
- University of Texas-Houston Medical School, Houston, Texas, USA
| | - M. Lourdes Guerrero
- Instituto Nacional de la Nutricion “Salvador Zubiran,” México City, México, D. F
| | | | | | | | | | - Carlos A. Guzman
- GBF-German National Research Centre for Biotechnology, Braunschweig, Germany
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23
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Jay JM. A review of aerobic and psychrotrophic plate count procedures for fresh meat and poultry products. J Food Prot 2002; 65:1200-6. [PMID: 12117260 DOI: 10.4315/0362-028x-65.7.1200] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This is a review of reports that employed aerobic plate counts on fresh meat and poultry products since 1985; it lists synopses of 100 applications. A total of 15 different plating media were used, with 48 (48%) being either plate count agar (PCA) or tryptone glucose yeast extract agar. The temperature-time relations ranged from a low temperature of 20 degrees C for 120 h to 37 degrees C for 24 h. Some 29 different temperature-time combinations were used among the total of 109, with 21 (19.3%) being 35 degrees C/48 h, followed by 12 (11.0%) at 32 degrees C/48 h, 11 (10.1%) at 25 degrees C/48 h, and 9 (8.3%) at 25 degrees C/72 h. Fifty-four (49.5%) plate count applications employed incubation temperatures of 30 degrees C and below. From the 26 reports that employed psychrotrophic counts, 16 (61.5%) used PCA; 18 different temperature-time combinations were used, with 7 degrees C/10 d employed by only four. Twenty-one (80.8%) employed an incubation temperature at or <10 degrees C, and five employed an incubation temperature >10 degrees C. There is a serious need for some consensus on methodologies for aerobic and psychrotrophic counts on fresh meat and poultry products.
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Affiliation(s)
- J M Jay
- Department of Biological Sciences,University of Nevada, Las Vegas, 89154-4004, USA.
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