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Zelalem A, Koran T, Abegaz K, Abera Z, Mummed B, Olani A, Aliy A, Chimdessa M, Fentahun S, Schwan CL, Vipham JL. Hygienic status of beef butcher shop facilities and antibiotic resistance profile of Salmonella enterica in Ethiopia. Braz J Microbiol 2024:10.1007/s42770-024-01312-2. [PMID: 38592593 DOI: 10.1007/s42770-024-01312-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Accepted: 03/21/2024] [Indexed: 04/10/2024] Open
Abstract
The microbiological quality of meat is influenced by the conditions of hygiene prevailing during production and handling. Thus, this study aimed to assess the prevalence of Salmonella enterica and its antimicrobial resistance, load of hygiene indicator bacteria including E. coli (ECC), coliforms (CC), total coliform (TCC), Enterobacteriaceae (EB) and aerobic plate count (APC), and meat handler's food safety knowledge and hygiene practices in butcher shops in two cities, Addis Ababa and Hawassa in Ethiopia, during 2020 and 2021. A total of 360 samples of beef carcasses (n = 120), knives (n = 60), chopping boards (n = 60), weighing balance (n = 60), and personnel's hands (n = 60) were randomly collected for microbial analysis. Besides, 120 participants were selected to participate in a food safety knowledge and hygiene practices assessment. The S. enterica isolates were identified by agglutination test followed by qPCR targeting invA gene. Phenotypic antimicrobial resistance profiles of S. enterica were determined using disk diffusion assays as described in CLSI. The ECC, CC, TCC, EB, and APC populations were quantified by plating onto petrifilm plates. A structured questionnaire was used to determine food safety knowledge and hygiene practices of participants. Overall prevalence of S. enterica was 16.7% (95% CI, 8.3-26.7) and location seems to have no effect (p = 0.806). Only 20% of the S. enterica were resistant to ampicillin and tetracycline. However, the majority (80%) of S. enterica isolates were susceptible to the panel of 11 antimicrobials tested. The overall mean ± SD (log CFU/cm2) of ECC, CC, TCC, EB, and APC were 4.31 ± 1.15; 4.61 ± 1.33; 4.77 ± 1.32; 4.59 ± 1.38 and 5.87 ± 1.52, respectively. No significant difference (p = 0.123) in E. coli contamination was observed between samples of beef carcasses and chopping boards. The EB contamination showed no significant difference (p > 0.05) among sample sources. The APC contamination levels on beef carcass were significantly higher (p > 0.05) than other sample sources. A total of 56% (95% CI: 46.7 - 65.0) of the participants had poor knowledge and 65% (95% CI: 56.7 - 73.3) had poor hygiene practices towards food safety. This study highlighted the poor hygiene status of butcher facilities with a potential risk of beef safety. Thus, appropriate food safety control strategies and inspection is needed at retail establishments.
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Affiliation(s)
- Andarge Zelalem
- School of Biological Sciences and Biotechnology, College of Natural and Computational Sciences, Haramaya University, Dire Dawa, Ethiopia.
| | | | - Kebede Abegaz
- Department of Food Science & Technology, College of Agriculture, Hawassa University, Hawassa, Ethiopia
| | - Zelalem Abera
- Univeristy Laboratory Management Directorate, Central Laboratories, Haramaya University, Dire Dawa, Ethiopia
| | - Bahar Mummed
- College of Veterinary Medicine, Haramaya University, Dire Dawa, Ethiopia
| | | | - Abde Aliy
- Animal Health Institute, Sebeta, Ethiopia
| | - Meseret Chimdessa
- School of Biological Sciences and Biotechnology, College of Natural and Computational Sciences, Haramaya University, Dire Dawa, Ethiopia
| | - Selam Fentahun
- School of Public Health, College of Medicine and Health Sciences, Hawassa University, Hawassa, Ethiopia
| | - Carla L Schwan
- Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA, 30602, USA
| | - Jessie L Vipham
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, USA
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Zelalem A, Abegaz K, Kebede A, Terefe Y, Vipham JL. Targeted training-based interventions to improve food safety practices in municipal abattoirs of Ethiopia. J Verbrauch Lebensm 2023. [DOI: 10.1007/s00003-023-01434-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/01/2023]
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Bedassa A, Nahusenay H, Asefa Z, Sisay T, Girmay G, Kovac J, Vipham JL, Zewdu A. Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia. Int J Food Contam 2023; 10:2. [PMID: 36811093 PMCID: PMC9938040 DOI: 10.1186/s40550-023-00101-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Accepted: 01/06/2023] [Indexed: 02/19/2023]
Abstract
Animal sourced foods, such as dairy products, are common sources of Salmonella enterica, a foodborne pathogen of increasing global concern, particularly in developing countries. In Ethiopia, most data on the prevalence of Salmonella in dairy products is highly varied and limited to a specific region or district. Furthermore, there is no data available on the risk factors for Salmonella contamination of cow milk and cottage cheese in Ethiopia. This study was therefore conducted to determine the presence of Salmonella throughout the Ethiopian dairy value chain and to identify risk factors for contamination with Salmonella. The study was carried out in three regions of Ethiopia, including Oromia, Southern Nations, Nationalities and Peoples, and Amhara during a dry season. A total 912 samples were collected from milk producers, collectors, processors, and retailers. Samples were tested for Salmonella using the ISO 6579-1: 2008 method, followed by PCR confirmation. Concurrent with sample collection, a survey was administered to study participants to identify risk factors associated with Salmonella contamination. Salmonella contamination was highest in raw milk samples at the production (19.7%) and at milk collection (21.3%) levels. No significant difference in the prevalence of Salmonella contamination among regions was detected (p > 0.05). Regional differences were apparent for cottage cheese, with the highest prevalence being in Oromia (6.3%). Identified risk factors included the temperature of water used for cow udder washing, the practice of mixing milk lots, the type of milk container, use of refrigeration, and milk filtration. These identified factors can be leveraged to develop targeted intervention strategies aimed at reducing the prevalence of Salmonella in milk and cottage cheese in Ethiopia.
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Affiliation(s)
- Abdi Bedassa
- grid.463251.70000 0001 2195 6683Ethiopian Institute of Agricultural Research, National Agricultural Biotechnology Research Center, PO Box 249, Holeta, Ethiopia
| | - Henok Nahusenay
- grid.463251.70000 0001 2195 6683Ethiopian Institute of Agricultural Research, Megenagna Near Egziarab Church, P.O.Box: 2003, Addis Ababa, Ethiopia
| | - Zerihun Asefa
- grid.463251.70000 0001 2195 6683Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Centre, PO Box 031, Holeta, Ethiopia
| | - Tesfaye Sisay
- grid.7123.70000 0001 1250 5688Institute of Biotechnology, College of Natural and Computational Sciences, New Graduate Building, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia
| | - Gebrerufael Girmay
- grid.463251.70000 0001 2195 6683Ethiopian Institute of Agricultural Research, National Agricultural Biotechnology Research Center, PO Box 249, Holeta, Ethiopia
| | - Jasna Kovac
- grid.29857.310000 0001 2097 4281Department of Food Science, The Pennsylvania State University, 437 Erickson Food Science Building, University Park, State College, PA 16802 USA
| | - Jessie L. Vipham
- grid.36567.310000 0001 0737 1259Department of Animal Sciences and Industry, Kansas State University, 247 Weber Hall, Manhattan, KS 66506 USA
| | - Ashagrie Zewdu
- grid.7123.70000 0001 1250 5688Center for Food Science and Nutrition, Addis Ababa University, New Graduate Building, College of Natural Sciences, P.O. Box 1176, Addis Ababa, Ethiopia
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Zelalem A, Abegaz K, Kebede A, Terefe Y, Vipham JL. Withdrawn: Investigation on Salmonella enterica, Escherichia coli, and coliforms in beef from Ethiopian abattoirs: A potential risk of meat safety. Food Sci Nutr 2022; 10:1714-1724. [PMID: 35702307 PMCID: PMC9179143 DOI: 10.1002/fsn3.2752] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 12/19/2022] Open
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Garsow AV, Biondi MR, Kowalcyk BB, Vipham JL, Kovac J, Amenu K, Zewdu A, Colverson KE. Exploring the relationship between gender and food safety risks in the dairy value chain in Ethiopia. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Davis SG, Harr KM, Farmer KJ, Beyer ES, Bigger SB, Chao MD, Tarpoff AJ, Thomson DU, Vipham JL, Zumbaugh MD, O'Quinn TG. Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels. Meat and Muscle Biology 2021. [DOI: 10.22175/mmb.12989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36 kg GB chubs of 3 different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy protein–based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All 3 GB samples rated higher (P < 0.05) than the 3 GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P < 0.05) juicy, softer (P < 0.05), and lower (P < 0.05) for beef flavor and odor intensity and higher (P < 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P < 0.05) change in shape through cooking and a lower (P < 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P < 0.05) shear force and PJP values than the GB. The color of the GBA differed (P < 0.05) from the GB, with the GB samples being more (P < 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.
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Affiliation(s)
- Samuel G. Davis
- Kansas State University Department of Animal Sciences and Industry
| | - Keayla M. Harr
- Kansas State University Department of Animal Sciences and Industry
| | - Kaylee J. Farmer
- Kansas State University Department of Animal Sciences and Industry
| | - Erin S. Beyer
- Kansas State University Department of Animal Sciences and Industry
| | | | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
| | | | | | - Jessie L. Vipham
- Kansas State University Department of Animal Sciences and Industry
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Schwan CL, Lomonaco S, Bastos LM, Cook PW, Maher J, Trinetta V, Bhullar M, Phebus RK, Gragg S, Kastner J, Vipham JL. Genotypic and Phenotypic Characterization of Antimicrobial Resistance Profiles in Non-typhoidal Salmonella enterica Strains Isolated From Cambodian Informal Markets. Front Microbiol 2021; 12:711472. [PMID: 34603240 PMCID: PMC8481621 DOI: 10.3389/fmicb.2021.711472] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 08/26/2021] [Indexed: 12/03/2022] Open
Abstract
Non-typhoidal Salmonella enterica is a pathogen of global importance, particularly in low and middle-income countries (LMICs). The presence of antimicrobial resistant (AMR) strains in market environments poses a serious health threat to consumers. In this study we identified and characterized the genotypic and phenotypic AMR profiles of 81 environmental S. enterica strains isolated from samples from informal markets in Cambodia in 2018–2019. AMR genotypes were retrieved from the NCBI Pathogen Detection website (https://www.ncbi.nlm.nih.gov/pathogens/) and using ResFinder (https://cge.cbs.dtu.dk/services/) Salmonella pathogenicity islands (SPIs) were identified with SPIFinder (https://cge.cbs.dtu.dk/services/). Susceptibility testing was performed by broth microdilution according to the Clinical and Laboratory Standards Institute (CLSI) standard guidelines M100-S22 using the National Antimicrobial Resistance Monitoring System (NARMS) Sensititre Gram Negative plate. A total of 17 unique AMR genes were detected in 53% (43/81) of the isolates, including those encoding tetracycline, beta-lactam, sulfonamide, quinolone, aminoglycoside, phenicol, and trimethoprim resistance. A total of 10 SPIs (SPI-1, 3–5, 8, 9, 12–14, and centisome 63 [C63PI]) were detected in 59 isolates. C63PI, an iron transport system in SPI-1, was observed in 56% of the isolates (n = 46). SPI-1, SPI-4, and SPI-9 were present in 13, 2, and 5% of the isolates, respectively. The most common phenotypic resistances were observed to tetracycline (47%; n = 38), ampicillin (37%; n = 30), streptomycin (20%; n = 16), chloramphenicol (17%; n = 14), and trimethoprim-sulfamethoxazole (16%; n = 13). This study contributes to understanding the AMR genes present in S. enterica isolates from informal markets in Cambodia, as well as support domestic epidemiological investigations of multidrug resistance (MDR) profiles.
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Affiliation(s)
- Carla L Schwan
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS, United States
| | - Sara Lomonaco
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, United States
| | - Leonardo M Bastos
- Department of Agronomy, Kansas State University, Manhattan, KS, United States
| | - Peter W Cook
- Centers for Disease Control and Prevention, Atlanta, GA, United States
| | - Joshua Maher
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS, United States
| | - Valentina Trinetta
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS, United States
| | - Manreet Bhullar
- Department of Horticulture and Natural Resources, Kansas State University, Olathe, KS, United States
| | - Randall K Phebus
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS, United States
| | - Sara Gragg
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS, United States
| | - Justin Kastner
- Department of Diagnostic Medicine/Pathobiology, Kansas State University, Manhattan, KS, United States
| | - Jessie L Vipham
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS, United States
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Beyer ES, Harr KM, Olson BA, Rice EA, Jones CK, Chao MD, Vipham JL, Zumbaugh MD, O'Quinn TG. Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades. Meat and Muscle Biology 2021. [DOI: 10.22175/mmb.12424] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Sirloin cap steaks from 4 different USDA quality grades were evaluated to determine the effect of marbling on eating experience. Top sirloin cap steaks (N = 60) of 4 different quality grades (Prime, Top Choice, Low Choice, and Select) were evaluated in the current study. Top sirloin butts were collected, and the biceps femoris was removed, trimmed, and sliced into twelve 2.54-cm-thick steaks. The steaks from each subprimal were aged for 28 d and designated for either trained sensory panels, consumer sensory panels, Warner-Bratzler shear force, or moisture and fat determination. The Prime steaks were rated the highest (P < 0.05) for overall liking and were higher (P < 0.05) for flavor liking than Low Choice and Select steaks within the consumer panels. However, all quality treatments were similar (P > 0.05) in juiciness and tenderness for the consumer panels. Additionally, a similar (P > 0.05) percentage of samples from each treatment were rated acceptable for tenderness, juiciness, flavor liking, and overall liking, with each trait having greater than 70% of samples rated acceptable. Also, Prime steaks were rated the highest (P < 0.05) for sustained juiciness and overall tenderness within the trained sensory panels. Similarly, Prime steaks were rated higher (P <0.05) for initial juiciness than the Low Choice and Select treatments but were similar (P > 0.05) to Top Choice. These results indicate that USDA quality grades impact the eating quality of sirloin cap steaks, especially within the Prime grade, and could provide an opportunity for refined marketing and added economic value for the cut.
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Affiliation(s)
- Erin S. Beyer
- Kansas State University Department of Animal Sciences and Industry
| | - Keayla M. Harr
- Kansas State University Department of Animal Sciences and Industry
| | | | - Emily A. Rice
- Kansas State University Department of Animal Sciences and Industry
| | | | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
| | - Jessie L. Vipham
- Kansas State University Department of Animal Sciences and Industry
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Desiree K, Schwan CL, Ly V, Hok L, Bello NM, Nwadike L, Phebus RK, Vipham JL. Investigating Salmonella enterica, Escherichia coli, and Coliforms on Fresh Vegetables Sold in Informal Markets in Cambodia†. J Food Prot 2021; 84:843-849. [PMID: 33320940 DOI: 10.4315/jfp-20-219] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Accepted: 12/11/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Vegetables in Cambodia are commonly sold in informal markets lacking food safety standards and controls. Current data on microbial contamination of vegetables in Cambodian informal markets are limited. The purpose of this study was to investigate Salmonella enterica and indicator organisms (Escherichia coli and coliforms) on the surface of fresh vegetables sold in informal markets in Cambodia. Samples of loose-leaf lettuce, tomatoes, and cucumbers were collected from 104 vendors at four informal markets in Battambang and Siem Reap provinces during the rainy and dry seasons. Detection methods for S. enterica were adapted from the U.S. Food and Drug Administration's Bacteriological Analytical Manual. Coliform and E. coli populations were quantified by plating onto E. coli/coliform count plates. S. enterica was most prevalent on lettuce during the dry season (56.5%, 95% confidence interval [CI] [41.0, 70.8]) than during the rainy season (15.4%, 95% CI [7.5, 29.1]), whereas no significant seasonal differences were apparent for tomatoes and cucumbers. Regardless of season, levels of S. enterica were highest on lettuce (5.7 log CFU/g, 95% CI [5.5, 5.9]), relative to cucumbers (4.2 log CFU/g, 95% CI [3.8, 4.6]) and tomatoes (4.3 log CFU/g, 95% CI [4.1, 4.6]). For E. coli, prevalence was higher during the rainy season (34.0%, 95% CI [25.4, 43.8]) than during the dry season (9.1%, 95% CI [4.9, 16.5]), with the highest prevalence estimated on lettuce. Coliform levels on lettuce and tomatoes were greater during the rainy season (6.3 and 5.3 log CFU/g, 95% CI [5.7, 6.8] and [4.7, 5.8], respectively) than during the dry season (5.2 and 3.9 log CFU/g, 95% CI [4.7, 5.7] and [3.4, 4.4], respectively). These results indicate seasonal patterns for microbial prevalence in lettuce and an overall high level of bacterial contamination on raw vegetables sold in Cambodian informal markets. HIGHLIGHTS
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Affiliation(s)
- Karina Desiree
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.,https://orcid.org/0000-0001-5910-4195 [K.D.]
| | - Carla L Schwan
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.,https://orcid.org/0000-0002-1853-2553 [C.L.S.]
| | - Visoth Ly
- Faculty of Agro-Industry, Royal University of Agriculture, Phnom Penh, Cambodia
| | - Lyda Hok
- Faculty of Agronomy and Center of Excellence on Sustainable Agricultural Intensification and Nutrition, Royal University of Agriculture, Phnom Penh, Cambodia (ORCID: https://orcid.org/0000-0003-2175-1412 [L.H.])
| | - Nora M Bello
- Department of Statistics, Kansas State University, Manhattan, Kansas 66506, USA
| | - Londa Nwadike
- Research and Extension, Kansas State University and University of Missouri, Olathe, Kansas 66061, USA (ORCID: https://orcid.org/0000-0002-4683-0224 [L.N.])
| | - Randall K Phebus
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.,https://orcid.org/0000-0003-3427-9751 [R.K.P.]
| | - Jessie L Vipham
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.,https://orcid.org/0000-0002-2918-1058 [J.L.V.]
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Schwan CL, Desiree K, Bello NM, Bastos L, Hok L, Phebus RK, Gragg S, Kastner J, Vipham JL. Prevalence of Salmonella enterica Isolated from Food Contact and Nonfood Contact Surfaces in Cambodian Informal Markets. J Food Prot 2021; 84:73-79. [PMID: 33393619 DOI: 10.4315/jfp-20-112] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Accepted: 08/21/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT The lack of hygiene and sanitation practices and insufficient infrastructure in Cambodian informal markets may increase the risk of food contamination, specifically raw vegetables, which in turn may increase the chances of contracting a foodborne disease. The aims of this study in informal markets in Cambodia were (i) to quantify the prevalence of Salmonella enterica based upon differences in season of the year (rainy versus dry), surface types (food contact surfaces versus nonfood contact surfaces), and location of vendors within the market (inside versus outside) and (ii) to characterize S. enterica serotype prevalence. A total of 310 samples were screened for S. enterica prevalence following the U.S. Department of Agriculture guidelines, and results were confirmed by PCR assay. Whole genome sequencing was used to determine the serotype for each isolate in silico using SeqSero 1.0 on draft genomes. A total of 78 samples were confirmed positive for S. enterica. During the dry season, S. enterica was more prevalent on food contact surfaces than on nonfood contact surfaces (estimated probability of detection [confidence interval]: 0.41 [0.25, 0.59] and 0.17 [0.08, 0.32], respectively; P = 0.002), but no differences were apparent in the rainy season. No differences in S. enterica prevalence were found based on location within the market (P = 0.61). Sixteen S. enterica serotypes were detected across multiple surfaces. The most common S. enterica serotypes were Rissen (18 isolates), Hvittingfoss (11), Corvallis (10), Krefeld (8), Weltevreden (6), and Altona (6). Accurate data on the prevalence of S. enterica in informal markets are crucial for the development of effective surveillance and implementation of suitable intervention strategies at the domestic level, thus preventing foodborne illness. HIGHLIGHTS
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Affiliation(s)
- Carla L Schwan
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA (ORCID: https://orcid.org/0000-0002-1853-2553 [C.L.S.])
| | - Karina Desiree
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA (ORCID: https://orcid.org/0000-0002-1853-2553 [C.L.S.])
| | - Nora M Bello
- Department of Statistics, Kansas State University, Manhattan, Kansas 66506, USA
| | - Leonardo Bastos
- Department of Agronomy, Kansas State University, Manhattan, Kansas 66506, USA
| | - Lyda Hok
- Faculty of Agronomy and Center of Excellence on Sustainable Agricultural Intensification and Nutrition, Royal University of Agriculture, Phnom Penh, Cambodia
| | - Randall K Phebus
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA (ORCID: https://orcid.org/0000-0002-1853-2553 [C.L.S.])
| | - Sara Gragg
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA (ORCID: https://orcid.org/0000-0002-1853-2553 [C.L.S.])
| | - Justin Kastner
- Department of Diagnostic Medicine/Pathobiology, Kansas State University, Manhattan, Kansas 66506, USA
| | - Jessie L Vipham
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA (ORCID: https://orcid.org/0000-0002-1853-2553 [C.L.S.])
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Prill LL, Drey LN, Rice EA, Olson BA, Gonzalez JM, Vipham JL, Chao MS, Bass P, Colle M, O'Quinn T. Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness? Meat and Muscle Biology 2019. [DOI: 10.22175/mmb2019.09.0040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to assess consumer and chef perceptions and knowledge of beef degrees of doneness (DOD) as well as to measure the changes in cooked color over time related to DOD. Steaks from strip loins (M. longissimus lumborum) from each of 5 quality treatments were used for this study. Steaks were cooked to an endpoint temperature of either very-rare (54°C), rare (60°C), medium-rare (63°C), medium (71°C), well-done (77°C), or very well-done (82°C). L*, a*, and b* were evaluated at 0, 1, 2, 3, 6, 9, and 12 min post-cutting and digital pictures were taken immediately on an internal surface of the steak. Digital surveys for the evaluation of the images of the cooked steaks were created for consumers and chefs. There were time × DOD interactions (P < 0.05) for L*, a*, and b* values. For very-rare, rare, medium-rare, and medium, a* values increased (P < 0.05) over time. For L*, well-done and very well-done steaks became darker (P < 0.05) and very-rare, rare, and medium-rare steaks became lighter (P < 0.05) over time. Surveys indicated consumers determine DOD when cooking beef in their home primarily by using color, whereas chefs primarily use touch to determine DOD. There were no quality grade effects (P > 0.05) for DOD responses for steak pictures evaluated by consumers or chefs. Consumers identified the DOD of cooked steaks as the DOD that corresponds to published end-point temperatures 27 to 35% of the time. Chefs typically identified the DOD as 1 DOD higher than which the steaks were cooked for steaks cooked to medium or less and 1 DOD lower for steaks cooked to well-done and higher. This indicates differences exist in the perceptions of DOD between culinary professionals and consumers, and may contribute to decreased consumer satisfaction when ordering steaks in a restaurant.
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Affiliation(s)
- Lauren L. Prill
- Kansas State University Department of Animal Sciences and Industry
| | - Lindsey N. Drey
- Kansas State University Department of Animal Sciences and Industry
| | | | | | - John M. Gonzalez
- Kansas State University Department of Animal Sciences and Industry
| | - Jessie L. Vipham
- Kansas State University Department of Animal Sciences and Industry
| | - Michael S. Chao
- Kansas State University Department of Animal Sciences and Industry
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12
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Prill LL, Drey LN, Olson BA, Rice EA, Gonzalez JM, Vipham JL, Chao MD, Bass PD, Colle MJ, O’Quinn TG. Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences. Meat and Muscle Biology 2019. [DOI: 10.22175/mmb2019.07.0024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to determine the impact on beef palatability perceptions when consumers with varying degree of doneness (DOD) preferences are served steaks cooked to multiple DOD. Paired Low Choice strip loin steaks were randomly assigned to a DOD of either rare (60°C), medium-rare (63°C), medium (71°C), medium-well (74°C), or well-done (77°C). Consumer panelists were prescreened for DOD preference (rare, medium, or well-done) prior to sensory panels and were assigned to panels based on their DOD preference. In the first round of testing, consumers were served 1 sample from each of the 5 DOD under low-intensity red incandescent light to mask any DOD differences among samples. In round 2 of testing, consumers were fed the paired samples cooked to the same DOD under white incandescent lights. There were no (P > 0.05) consumer DOD preference × steak DOD interactions or consumer DOD preference effects for tenderness, juiciness, and flavor ratings when steaks were evaluated under both lighting types. Within the white-lighting testing, there was a consumer DOD preference × steak DOD interaction (P < 0.05) for overall acceptability. Consumers who preferred steaks cooked to well-done reported no differences (P > 0.05) in overall palatability among DOD under white-lighting, whereas consumers who preferred steaks cooked to rare and medium rated steaks lower (P < 0.05) for overall palatability as DOD increased. Regardless of DOD preference, consumer sensory ratings decreased (P < 0.05) when steaks were cooked above the consumer’s preferred DOD; whereas sensory ratings improved (P < 0.05) when steaks were served below the consumers’ preferences. These results indicate that overcooking steaks has the greatest negative impact on beef palatability perception and thus, foodservice should err on the side of undercooking steaks to preserve, and potentially improve, eating satisfaction.
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Affiliation(s)
- Lauren L. Prill
- Kansas State University Department of Animal Sciences and Industry
| | - Lindsey N. Drey
- Kansas State University Department of Animal Sciences and Industry
| | | | - Emily A. Rice
- Kansas State University Department of Animal Sciences and Industry
| | | | - Jessie L. Vipham
- Kansas State University Department of Animal Sciences and Industry
| | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
| | - Phillip D. Bass
- University of Idaho Department of Animal and Veterinary Science
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13
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Olson BA, Rice EA, Prill LL, Drey LN, Gonzalez JM, Vipham JL, Chao MD, O’Quinn TG. Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness. Meat and Muscle Biology 2019. [DOI: 10.22175/mmb2019.07.0022] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD). Beef top sirloin butts (N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (modest00 to moderate100), Low Choice, and Select]. Steaks were assigned to 1 of 3 DOD: rare (60°C), medium (71°C), and well-done (77°C). Steaks were allocated to either consumer sensory analysis, trained sensory analysis, fat and moisture analysis, or Warner-Bratzler shear force (WBSF). There were no interactions (P > 0.05) for all consumer ratings of palatability traits, indicating increases in DOD had the same impact across all quality grades. Prime steaks had greater (P < 0.05) juiciness ratings than all other quality grades, except for Top Choice. As DOD increased, consumer ratings and the percentage of steaks rated acceptable for each palatability trait decreased (P < 0.05; rare > medium > well-done). There was a quality grade × DOD interaction (P < 0.05) for trained sensory panel juiciness scores. When cooked to medium, Prime and Top Choice steaks were rated higher (P < 0.05) for juiciness than Low Choice and Select steaks, while there were no differences at all other DOD. Similar to consumer ratings, trained panel ratings of tenderness decreased (P < 0.05) as DOD increased (rare > medium > well-done). Lastly, there was no quality grade by DOD interaction (P > 0.05) for Warner-Bratzler shear force. These results indicate that regardless of the DOD top sirloin steaks are cooked to, quality grade had minimal impact on palatability. Therefore, it is unnecessary for consumers, retailers, and foodservice to pay premium prices for higher quality top sirloin steaks, as the same eating experience will be provided.
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Affiliation(s)
| | - Emily A. Rice
- Kansas State University Department of Animal Sciences and Industry
| | - Lauren L. Prill
- Kansas State University Department of Animal Sciences and Industry
| | - Lindsey N. Drey
- Kansas State University Department of Animal Sciences and Industry
| | | | - Jessie L. Vipham
- Kansas State University Department of Animal Sciences and Industry
| | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
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14
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Drey LN, Prill LL, Olson BA, Rice EA, Gonzalez JM, Vipham JL, Houser TA, Boyle EAE, O’Quinn TG. Evaluation of marbling and enhancement's abilities to compensate for reduced beef palatability at elevated degrees of doneness. J Anim Sci 2019; 97:669-686. [PMID: 30452653 PMCID: PMC6358232 DOI: 10.1093/jas/sky435] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Accepted: 11/09/2018] [Indexed: 11/12/2022] Open
Abstract
The objectives of this study were to evaluate the extent marbling compensates for reduced beef palatability at elevated degrees of doneness and to determine the relationship of residual moisture and fat in cooked steaks to beef palatability, specifically beef juiciness. Paired strip loins (IMPS # 180) were collected to equally represent five quality treatments [Prime, Top Choice (modest and moderate marbling), Low Choice, Select, and Select Enhanced (110% of raw weight)]. Steaks were grouped into sets of three consecutively cut steaks and randomly assigned a degree of doneness (DOD): very-rare (VR; 55 °C), rare (R; 60 °C), medium-rare (MR; 63 °C), medium (M; 71 °C), well done (WD; 77 °C), or very well done (VWD; 82 °C). Samples were subjected to consumer and trained sensory evaluation, Warner-Braztler shear force (WBSF), slice shear force (SSF), pressed juice percentage (PJP) evaluation, and raw and cooked proximate analysis. There were no (P > 0.05) quality treatment × DOD interactions for consumer sensory ratings, indicating increased DOD had the same negative impact regardless of marbling level. There was a quality treatment × DOD interaction (P < 0.05) for the percentage of steaks rated acceptable by consumers for juiciness. Increased marbling modified the point in which steaks became unacceptable for juiciness. Similarly, there was a quality treatment × DOD interaction (P < 0.05) for trained juiciness ratings. When cooked to MR and lower, Prime was rated only 8% to 18% higher (P < 0.05) than Select for trained juiciness ratings, but was rated 38% to 123% higher (P < 0.05) than Select when cooked to M and higher. Besides cooking loss, combined cooked moisture and fat percentage was more highly associated (P < 0.01) to consumer juiciness (r = 0.69) and trained initial (r = 0.84) and sustained (r = 0.85) juiciness ratings than all other objective evaluations. Using regression analyses, cooked moisture and fat percentages, alone, were poor indicators of consumer and trained juiciness ratings. However, when combined, the regression equations explained 45%, 74%, and 69% of the variation in consumer, trained initial, and trained sustained juiciness ratings, respectively. These results indicate that increased marbling levels only offer "insurance" for juiciness of steaks that are cooked to high degrees of doneness, but not for other palatability traits. Additionally, cooked residual moisture and fat percentages, when combined, are a good indicator of sensory juiciness ratings.
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Affiliation(s)
- Lindsey N Drey
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506
| | - Lauren L Prill
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506
| | - Brittany A Olson
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506
| | - Emily A Rice
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506
| | - John M Gonzalez
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506
| | - Jessie L Vipham
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506
| | - Terry A Houser
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506
| | - Elizabeth A E Boyle
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506
| | - Travis G O’Quinn
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506
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15
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Affiliation(s)
- Jessie L Vipham
- Department of Animal Science and Industry, Kansas State University, Manhattan, Kansas
| | - Byron D Chaves
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska
| | - Valentina Trinetta
- Department of Animal Science and Industry, Kansas State University, Manhattan, Kansas
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Vipham JL, Brashears MM, Loneragan GH, Echeverry A, Brooks JC, Chaney WE, Miller MF. Salmonella and Campylobacter baseline in retail ground beef and whole-muscle cuts purchased during 2010 in the United States. J Food Prot 2012; 75:2110-5. [PMID: 23212006 DOI: 10.4315/0362-028x.jfp-12-077] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella enterica and Campylobacter spp. cause a considerable number of human illnesses each year, and the vast majority of cases are foodborne. The purpose of this study was to establish the baseline of Salmonella and Campylobacter in beef products purchased from U.S. retail markets. Sampling was carried out in 38 American cities. Retail raw ground and whole-muscle beef (n = 2,885) samples were purchased and examined for the presence of Salmonella. Samples testing positive for Salmonella were identified with the commercial BAX System, which is a real-time PCR-based system. Of the original samples purchased, 1,185 were selected and tested for the presence of Campylobacter. Positive samples were isolated via direct plating and confirmed via agglutination and biochemical testing. Salmonella was detected in 0.66% of the total samples purchased. The prevalence of Salmonella in ground beef packages was 0.42% for modified atmosphere packaging, 0.63% for chub packaging, and 0.59% for overwrapped packages. Salmonella was detected in 1.02% of whole-muscle cuts. There was no relationship (P = 0.18) between product type (ground or whole muscle) and the percentage of positive samples. Campylobacter was recovered from 9.3% of samples. A greater percentage (17.24%, P < 0.01) of whole-muscle cuts tested positive for Campylobacter compared with ground beef samples (7.35%). Estimating pathogen baselines in U.S. retail beef is essential for allotting resources and directing interventions for pathogen control. These data can be utilized for a more complete understanding of these pathogens and their impact on public health from the consumption of beef products.
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Affiliation(s)
- Jessie L Vipham
- International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
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