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Hong S, Kang HJ, Lee HY, Jung HR, Moon JS, Yoon SS, Kim HY, Lee YJ. Prevalence and characteristics of foodborne pathogens from slaughtered pig carcasses in Korea. Front Vet Sci 2023; 10:1158196. [PMID: 37065220 PMCID: PMC10103459 DOI: 10.3389/fvets.2023.1158196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 03/14/2023] [Indexed: 04/03/2023] Open
Abstract
The introduction of bacteria into slaughterhouses can lead to microbial contamination in carcasses during slaughter, and the initial level of bacteria in carcasses is important because it directly affects spoilage and the shelf life. This study was conducted to investigate the microbiological quality, and the prevalence of foodborne pathogens in 200 carcasses from 20 pig slaughterhouses across Korea. Distribution of microbial counts were significantly higher for aerobic bacteria at 3.01–4.00 log10 CFU/cm2 (42.0%) and 2.01–3.00 log10 CFU/cm2 (28.5%), whereas most of Escherichia coli showed the counts under 1.00 log10 CFU/cm2 (87.0%) (P < 0.05). The most common pathogen isolated from 200 carcasses was Staphylococcus aureus (11.5%), followed by Yersinia enterocolitica (7.0%). In total, 17 S. aureus isolates from four slaughterhouses were divided into six pulsotypes and seven spa types, and showed the same or different types depending on the slaughterhouses. Interestingly, isolates from two slaughterhouses carried only LukED associated with the promotion of bacterial virulence, whereas, isolates from two other slaughterhouses carried one or more toxin genes associated with enterotoxins including sen. In total, 14 Y. enterocolitica isolates from six slaughterhouses were divided into nine pulsotypes, 13 isolates belonging to biotype 1A or 2 carried only ystB, whereas one isolate belonging to bio-serotype 4/O:3 carried both ail and ystA. This is the first study to investigate microbial quality and the prevalence of foodborne pathogens in carcasses from slaughterhouses nationally, and the findings support the need for ongoing slaughterhouse monitoring to improve the microbiological safety of pig carcasses.
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Affiliation(s)
- Serim Hong
- College of Veterinary Medicine and Zoonoses Research Institute, Kyungpook National University, Daegu, Republic of Korea
| | - Hye Jeong Kang
- Bacterial Disease Division, Animal and Plant Quarantine Agency, Gimcheon, Republic of Korea
| | - Hye-Young Lee
- Bacterial Disease Division, Animal and Plant Quarantine Agency, Gimcheon, Republic of Korea
| | - Hye-Ri Jung
- College of Veterinary Medicine and Zoonoses Research Institute, Kyungpook National University, Daegu, Republic of Korea
| | - Jin-San Moon
- Bacterial Disease Division, Animal and Plant Quarantine Agency, Gimcheon, Republic of Korea
| | - Soon-Seek Yoon
- Bacterial Disease Division, Animal and Plant Quarantine Agency, Gimcheon, Republic of Korea
| | - Ha-Young Kim
- Bacterial Disease Division, Animal and Plant Quarantine Agency, Gimcheon, Republic of Korea
- *Correspondence: Ha-Young Kim
| | - Young Ju Lee
- College of Veterinary Medicine and Zoonoses Research Institute, Kyungpook National University, Daegu, Republic of Korea
- Young Ju Lee
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Characterization and Antibiotic Resistance of Listeria monocytogenes Strains Isolated from Greek Myzithra Soft Whey Cheese and Related Food Processing Surfaces over Two-and-a-Half Years of Safety Monitoring in a Cheese Processing Facility. Foods 2023; 12:foods12061200. [PMID: 36981126 PMCID: PMC10048787 DOI: 10.3390/foods12061200] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/27/2023] [Accepted: 03/10/2023] [Indexed: 03/18/2023] Open
Abstract
Listeriosis is a serious infectious disease with one of the highest case fatality rates (ca. 20%) among the diseases manifested from bacterial foodborne pathogens in humans, while dairy products are often implicated as sources of human infection with Listeria monocytogenes. In this study, we characterized phenotypically and genetically by whole-genome sequencing (WGS) 54 L. monocytogenes strains isolated from Myzithra, a traditional Greek soft whey cheese (48 isolates), and swabs collected from surfaces of a cheese processing plant (six isolates) in the Epirus region of Greece. All but one strain of L. monocytogenes belonged to the polymerase chain reaction (PCR) serogroups IIa (16.7%) and IIb (81.5%), corresponding to serotypes 1/2a, 3a and 1/2b, 3b, 7, respectively. The latter was identified as a PCR-serogroup IVb strain (1.8%) of serotypes 4b, 4d, 4e. Bioinformatics analysis revealed the presence of five sequence types (STs) and clonal complexes (CCs); ST1, ST3, ST121, ST 155, ST398 and CC1, CC3, CC121, CC155, CC398 were thus detected in 1.9, 83.3, 11.0, 1.9, and 1.9% of the L. monocytogenes isolates, respectively. Antibiograms of the pathogen against a panel of seven selected antibiotics (erythromycin, tetracycline, benzylpenicillin, trimethoprim-sulfamethoxazole, ampicillin, ciprofloxacin, and meropenem) showed that 50 strains (92.6%), the six surface isolates also included, were intermediately resistant to ciprofloxacin and susceptible to the rest of the six antimicrobial agents tested, whereas strong resistance against the use of a single from three implicated antibiotics was recorded to four strains (7.4%) of the pathogen isolated from Myzithra cheese samples. Thence, the minimum inhibitory concentrations (MICs) were determined for erythromycin (MIC = 0.19 μg/mL), ciprofloxacin (MIC ≥ 0.19 μg/mL), and meropenem (MIC = 0.64 μg/mL), and finally, just one strain was deemed resistant to the latter antibiotic. The phylogenetic positions of the L. monocytogenes strains and their genetic variability were determined through WGS, whilst also stress response and virulence gene analysis for the isolates was conducted. Findings of this work should be useful as they could be utilized for epidemiological investigations of L. monocytogenes in the food processing environment, revealing possible contamination scenarios, and acquired antimicrobial resistance along the food production chain.
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Park JM, Koh JH, Cho MJ, Kim JM. Transfer rates of pathogenic bacteria during pork processing. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 62:912-921. [PMID: 33987571 PMCID: PMC7721579 DOI: 10.5187/jast.2020.62.6.912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/16/2020] [Accepted: 08/18/2020] [Indexed: 11/20/2022]
Abstract
We examined the rates of pathogenic bacterial cross-contamination from gloves to meat and from meat to gloves during pork processing under meat-handling scenarios in transfer rate experiments of inoculated pathogens. The inoculated pork contained ~5-6 Log10 CFU/g pathogenic bacteria like Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), and Salmonella enterica subsp. enterica (Sal. enteritidis). On cotton gloves, after cutting the pork, the cutting board, knife, and cotton gloves showed 3.07-3.50, 3.29-3.92 and 4.48-4.86 Log10 CFU/g bacteria. However, when using polyethylene gloves, fewer bacteria (3.12-3.75, 3.20-3.33, and 3.07-3.97 Log10 CFU/g, respectively) were transferred. When four pathogens (6 Log10 CFU/g) were inoculated onto the gloves, polyethylene gloves showed a lower transition rate (cutting board 2.47-3.40, knife 2.01-3.98, and polyethylene glove 2.40-2.98 Log10 CFU/g) than cotton gloves. For cotton gloves, these values were 3.46-3.96, 3.37-4.06, and 3.55-4.00 Log10 CFU/g, respectively. Use of cotton gloves, polyethylene gloves, knives and cutting boards for up to 10 hours in a meat butchering environment has not exceeded HACCP regulations. However, after 10 h of use, 3.09, 3.27, and 2.94 Log10 CFU/g of plate count bacteria were detected on the cotton gloves, cutting board, and knives but polyethylene gloves showed no bacterial count. Our results reveal the transfer efficiency of pathogenic bacteria and that gloved hands may act as a transfer route of pathogenic bacteria between meat and hands. The best hand hygiene was achieved when wearing polyethylene gloves. Thus, use of polyethylene rather than cotton gloves reduces cross-contamination during meat processing.
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Affiliation(s)
- Jung Min Park
- Department of Food Marketing and Safety, Konkuk University, Seoul 05029, Korea
| | - Jong Ho Koh
- Department of Bio-Food Analysis, Bio-Campus, Korea Polytechnic University, Nonsan 32940, Korea
| | - Min Joo Cho
- Department of Food Marketing and Safety, Konkuk University, Seoul 05029, Korea
| | - Jin Man Kim
- Department of Food Marketing and Safety, Konkuk University, Seoul 05029, Korea
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Nemati V, Khomeiri M, Sadeghi Mahoonak A, Moayedi A. Prevalence and Antibiotic Susceptibility of Listeria Monocytogenes Isolated from Retail Ready-to-Eat Meat Products in Gorgan, Iran. NUTRITION AND FOOD SCIENCES RESEARCH 2020. [DOI: 10.29252/nfsr.7.1.41] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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Anihouvi DGH, Kpoclou YE, Assogba MF, Iko Afé OH, Lègba G, Scippo M, Hounhouigan DJ, Anihouvi VB, Mahillon J. Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin. J Food Saf 2019. [DOI: 10.1111/jfs.12731] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dona G. H. Anihouvi
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Faculty of Bioscience Engineering Louvain‐la‐Neuve Belgium
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Yénoukounmè E. Kpoclou
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Mahunan F. Assogba
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Ogouyôm H. Iko Afé
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public HealthUniversity of Liège Liège Belgium
| | - Gertrude Lègba
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Marie‐Louise Scippo
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public HealthUniversity of Liège Liège Belgium
| | - Djidjoho J. Hounhouigan
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Victor B. Anihouvi
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Faculty of Bioscience Engineering Louvain‐la‐Neuve Belgium
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A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis. Meat Sci 2019; 151:43-53. [DOI: 10.1016/j.meatsci.2019.01.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2018] [Revised: 01/13/2019] [Accepted: 01/15/2019] [Indexed: 01/06/2023]
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Jeon HY, Seo KW, Kim YB, Kim DK, Kim SW, Lee YJ. Characteristics of third-generation cephalosporin-resistant Salmonella from retail chicken meat produced by integrated broiler operations. Poult Sci 2019; 98:1766-1774. [PMID: 30535173 DOI: 10.3382/ps/pey514] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 10/15/2018] [Indexed: 02/05/2023] Open
Abstract
Integrated broiler operations, which control and operate vertically through all phases of the chicken industry, have applied biosecurity and sanitation practices, housing technologies, feeding regimens, and antibiotic applications in different ways to improve food safety. The objective of this study was to compare the prevalence and antimicrobial resistance profiles of Salmonella isolates recovered from 6 different integrated broiler operations and to analyze the characteristics of extended-spectrum β-lactamase (ESBL)- and plasmid-mediated AmpC β-lactamase (pAmpC)-producing Salmonella isolates. Among 336 chicken meat samples, 57 were observed to be positive for Salmonella. However, the prevalence varied from 6.8% to 45.8% in chicken meat, indicating variations in Salmonella occurrence among the operations. Salmonella Albany was the dominant serovar, followed by Salmonella Virchow. In the antimicrobial resistance test, nalidixic acid-resistant isolates were the most prevalent (73.7%), followed by isolates resistant to ampicillin (49.1%) and tetracycline (42.1%). Among 14 third-generation cephalosporin-resistant isolates, 9 (64.3%) ESBL/pAmpC-producing isolates were only obtained from 2 operations: blaCTX-M-15 (n = 7) and blaCTX-M-79 (n = 1) for ESBL genes and blaCMY-2 (n = 1) for pAmpC. All ESBL/pAmpC-positive isolates exhibited high minimum inhibitory concentrations (≥128 μg/mL) of most cephalosporins and showed multidrug resistance. The transfer of ESBL/pAmpC genes was confirmed in transconjugants, which had the same genes and similar resistance patterns as those of the donor. Our findings suggest that Salmonella with resistance to third-generation cephalosporins can now be found in association with integrated broiler operations, providing data to support the development of monitoring and prevention programs for the development and spread of antimicrobial resistance in integrated broiler operations.
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Affiliation(s)
- Hye Young Jeon
- Department of Public Health, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Kwang Won Seo
- Department of Public Health, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Yeong Bin Kim
- Department of Public Health, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Dong Kyu Kim
- Department of Public Health, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Shin Woo Kim
- Department of Public Health, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Young Ju Lee
- Department of Public Health, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Republic of Korea
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Koskar J, Kramarenko T, Meremäe K, Kuningas M, Sõgel J, Mäesaar M, Anton D, Lillenberg M, Roasto M. Prevalence and Numbers of Listeria monocytogenes in Various Ready-to-Eat Foods over a 5-Year Period in Estonia. J Food Prot 2019; 82:597-604. [PMID: 30907662 DOI: 10.4315/0362-028x.jfp-18-383] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
HIGHLIGHTS This study is a significant contribution to L. monocytogenes risk analysis. L. monocytogenes was found in 3.6% of 30,016 analyzed RTE food samples. A food safety criterion of 100 CFU/g was exceeded for 0.3% of the RTE food samples. Salted and cold-smoked fish products were found to be potentially high-risk foods.
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Affiliation(s)
- Julia Koskar
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia.,2 Veterinary and Food Laboratory, Kreutzwaldi 30, 51006, Tartu, Estonia
| | - Toomas Kramarenko
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia.,2 Veterinary and Food Laboratory, Kreutzwaldi 30, 51006, Tartu, Estonia
| | - Kadrin Meremäe
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia
| | - Maiu Kuningas
- 2 Veterinary and Food Laboratory, Kreutzwaldi 30, 51006, Tartu, Estonia
| | - Jelena Sõgel
- 3 Veterinary and Food Board, Food Department, Väike-Paala 3, 11415, Tallinn, Estonia
| | - Mihkel Mäesaar
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia.,2 Veterinary and Food Laboratory, Kreutzwaldi 30, 51006, Tartu, Estonia
| | - Dea Anton
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia
| | - Merike Lillenberg
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia
| | - Mati Roasto
- 1 Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014, Tartu, Estonia
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Piras F, Spanu C, Mocci AM, Demontis M, Santis EPLD, Scarano C. Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities. Ital J Food Saf 2019; 8:8011. [PMID: 31008088 PMCID: PMC6452083 DOI: 10.4081/ijfs.2019.8011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 01/31/2019] [Indexed: 01/07/2023] Open
Abstract
The aims of the present study were to evaluate the presence of Salmonella in five fermented sausage processing plants and their products during the production process, and to trace the possible sources of contamination. A total of 270 samples were collected: mixture of ground pork meat and fat, products at the end of acidification, sausages at the end of ripening and, during production stages, surfaces in contact with meat and surfaces not in contact with meat. For samples of ground meat, product at the end of acidification and sausages at the end of ripening, the pH and water activity (aw), were determined. All the samples were tested for the presence of Salmonella. Thirtytwo Salmonella isolates were obtained, subjected to serotyping and PFGE. The sausages at the end of ripening pH and aw mean values were 5.39±0.24 and 0.91±0.03, respectively. Salmonella was detected in three processing plants with an overall prevalence of 16.7% in food samples and 5.8% in environmental samples. Salmonella prevalence was 24% in ground meat and products at the end of acidification and was also detected in a sample of sausage at the end of ripening (2%). In environmental samples, Salmonella was detected in 6.6% of surfaces in contact with meat and 5% of surfaces not in contact with meat. Five serotypes were identified among 32 isolates: S. Derby (37.5%), S. Typhimurium and S. Rissen (both 25%), S. Give and monophasic S. Typhimurium (both 6.25%). Six different pulsotypes were obtained with PFGE. The serotypes and the PFGE pattern of the strains were specific for each facility with no overlapping between different processing plants. The same observation can be pointed out considering different sampling days for the same processing plants, thus presumably indicating the raw material (ground pork meat and fat) as the source of contamination. The detection of Salmonella in a sample of sausage at the end of ripening highlights the ability of the pathogen to survive during manufacturing process.
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Affiliation(s)
| | - Carlo Spanu
- Department of Veterinary Medicine, University of Sassari, Italy
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Kim JH, Hur SJ, Yim DG. Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea. Korean J Food Sci Anim Resour 2018; 38:282-290. [PMID: 29805278 PMCID: PMC5960826 DOI: 10.5851/kosfa.2018.38.2.282] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 01/19/2018] [Accepted: 02/19/2018] [Indexed: 11/17/2022] Open
Abstract
This research was to evaluate microbial contamination levels in meat samples at hazard analysis critical control point (HACCP)-implemented processing plants that produce beef, pork, and chicken. During a period of about a year, a total of 178 samples (76 from beef, 89 from pork, and 13 from chicken) were obtained from raw materials (21.3%) and final products (78.7%). All samples were determined for each 25 g homogenized one. Samples were analyzed to determine the total aerobic plate count (APC), coliform count (CC), and E. coli count (ECC). By month, APC levels were the highest in September and the lowest in February (p<0.001). In comparison among season, APC levels in meat samples were the highest in the summer and the lowest in winter (p<0.001). By month, the highest CC prevalence was found in August, followed by October and then July (p<0.001). By season, the highest CC was obtained in summer, followed by autumn and then spring (p<0.001). All samples were negative for ECC. There was a direct correlation between the product form and coliform presence (p<0.001). In addition, there was a positive correlation between the APC and CC (r=0.261). The APCs in analyzed samples ranged from below <101 CFU/g to <107 CFU/g. In conclusion, the month and season had significant effects on microbial contamination levels at HACCP implemented processing plants. Interrelationships between (i) the product form and coliform, (ii) the APC and CC were revealed.
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Affiliation(s)
- Jung Hyun Kim
- Department of Clinical Pathology, Kyung Bok University, Pocheon 11138, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Dong Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
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Gonçalves-Tenório A, Silva BN, Rodrigues V, Cadavez V, Gonzales-Barron U. Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys. Foods 2018; 7:E69. [PMID: 29751496 PMCID: PMC5977089 DOI: 10.3390/foods7050069] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 04/24/2018] [Accepted: 04/26/2018] [Indexed: 01/05/2023] Open
Abstract
The objective of this study was to investigate and summarize the levels of incidence of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Campylobacter spp. in poultry meat commercialized in Europe. After systematic review, incidence data and study characteristics were extracted from 78 studies conducted in 21 European countries. Pooled prevalence values from 203 extracted observations were estimated from random-effects meta-analysis models adjusted by pathogen, poultry type, sampling stage, cold preservation type, meat cutting type and packaging status. The results suggest that S. aureus is the main pathogen detected in poultry meat (38.5%; 95% CI: 25.4⁻53.4), followed by Campylobacter spp. (33.3%; 95% CI: 22.3⁻46.4%), while L. monocytogenes and Salmonella spp. present lower prevalence (19.3%; 95% CI: 14.4⁻25.3% and 7.10%; 95% CI: 4.60⁻10.8%, respectively). Despite the differences in prevalence, all pathogens were found in chicken and other poultry meats, at both end-processing step and retail level, in packed and unpacked products and in several meat cutting types. Prevalence data on cold preservation products also revealed that chilling and freezing can reduce the proliferation of pathogens but might not be able to inactivate them. The results of this meta-analysis highlight that further risk management strategies are needed to reduce pathogen incidence in poultry meat throughout the entire food chain across Europe, in particular for S. aureus and Campylobacter spp.
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Affiliation(s)
- Andiara Gonçalves-Tenório
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal.
| | - Beatriz Nunes Silva
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal.
| | - Vânia Rodrigues
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal.
| | - Vasco Cadavez
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal.
| | - Ursula Gonzales-Barron
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal.
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Fawzi I. Irshaid, Jacob H. Jacob, Saifaldeen I. Alhawamdeh. The Slaughtering and Dressing Procedures of Livestock Inside the Butcher Shops Generate High Levels of Bacterial Contamination. JOURNAL OF BASIC & APPLIED SCIENCES 2018. [DOI: 10.6000/1927-5129.2018.14.25] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Background and Objective: Raw meats from animal carcasses are most frequently contaminated with bacteria during the slaughtering and dressing process. Therefore, this study aimed to determine the bacterial quality of raw meat from lamb, goat and beef carcasses immediately after slaughtering at butcher shops in Al-Mafraq city-Jordan.Materials and Methods: A total of 243 meat samples were aseptically cut from the hand, leg and back of carcasses at three butcher locations, designated as site-C (the central part of the city), site-N (the north side of the city) and site-S (the south side of the city). Samples were processed and then cultured on nutrient agar and xylose lysine deoxycholate (XLD) agar plates aerobically at 35 °C for 48 h for enumeration of bacteria and total Enterobacteriaceae count (TEC) by aerobic plate count (APC). APC and TEC were expressed as colony forming units per gram of meat (CFU/g).Results: APC and TEC in the raw meats ranged from 11.6-28.1 X 106 CFU/g on nutrient agar and from 23-120 X 103 CFU/g on XLD agar medium. By meat type, the lamb had the highest APC and TEC, followed by beef. By location, the highest APC and TEC were shown in the C-Site, followed by the S-Site. There were significant differences between APC counts by location and meat type (P
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Janiszewski P, Borzuta K, Lisiak D, Bartodziejska B, Grześkowiak E, Królasik J, Poławska E. The quality of pork and the shelf life of the chosen carcass elements during storage depending on the method of carcass chilling. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13390] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Piotr Janiszewski
- Department of Meat and Fat Technology; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; ul. Głogowska 239, Poznań 60-111 Poland
| | - Karol Borzuta
- Department of Meat and Fat Technology; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; ul. Głogowska 239, Poznań 60-111 Poland
| | - Dariusz Lisiak
- Department of Meat and Fat Technology; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; ul. Głogowska 239, Poznań 60-111 Poland
| | - Beata Bartodziejska
- Department of Quality of Food; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; Al. Marszałka J. Piłsudskiego 84, Łódź 92-202 Poland
| | - Eugenia Grześkowiak
- Department of Meat and Fat Technology; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; ul. Głogowska 239, Poznań 60-111 Poland
| | - Joanna Królasik
- Department of Quality of Food; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; Al. Marszałka J. Piłsudskiego 84, Łódź 92-202 Poland
| | - Ewa Poławska
- Institute of Genetics and Animal Breeding of the Polish Academy of Sciences; Jastrzębiec, Postępu 36A, Wólka Kosowska 05-552 Poland
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Kim JH, Yim DG. Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System. Korean J Food Sci Anim Resour 2016; 36:594-600. [PMID: 27857534 PMCID: PMC5112421 DOI: 10.5851/kosfa.2016.36.5.594] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 02/15/2016] [Accepted: 02/19/2016] [Indexed: 11/06/2022] Open
Abstract
This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (APC), coliform count (CC), and Escherichia coli count (E. coli). The highest APCs in meat samples, by month, at retail shops were obtained in September, followed by July, May, and October (p<0.001). However, APC was the highest in summer and the lowest in winter (p<0.001). Average APCs for beef, pork, and chicken samples were 2.90, 3.19, and 3.79 Log CFU/g, respectively (p<0.05). A comparison between different months revealed that, CC levels in meat samples ranged from 0 to 1.13 CFU/g, and the highest CC was obtained in August (p<0.001). By season, the highest CC was found in the summer, followed by autumn, and spring (p<0.001). All meat samples were negative for E. coli. The average log10APC and CC for all samples was 3.10 and 0.37 Log CFU/g, respectively. Furthermore, there was a direct correlation between the season and coliform presence (p<0.001). There was also a positive correlation between the APC and CC (r = 0.517, p<0.001). The microbiological APCs for livestock products were in most cases below 106 CFU/g.
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Affiliation(s)
- Jung-hyun Kim
- Department of Public Health, Graduate School of Public Health, Seoul National University, Seoul 08826, Korea
| | - Dong-Gyun Yim
- Corresponding author: Dong-Gyun Yim, Department of Public Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea. Tel: +82-55-740-1814, Fax: +82-55-743-3010, E-mail:
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15
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D'Ostuni V, Tristezza M, De Giorgi MG, Rampino P, Grieco F, Perrotta C. Occurrence of Listeria monocytogenes and Salmonella spp. in meat processed products from industrial plants in Southern Italy. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.10.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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