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The presence of Salmonella was determined in 116 samples of poultry meat, 81 samples of pork, 73 samples of beef, 33 samples of cheese, 61 samples of fish, and 78 samples of vegetables collected from retail stores and supermarkets in Hidalgo State (Mexico). Ninety-three Salmonella strains isolated from raw foods were characterized, and MICs were determined for 10 antimicrobials. Salmonella was detected in 35.3% of poultry meat, 30.3% of cheese, 21.8% of vegetable, 17.3% of pork, and 15.1% of beef samples, but no Salmonella was detected in fish samples. Significantly higher counts were obtained in chicken meat (P = 0.0001), pork (P = 0.0116), cheese (P = 0.0228), and vegetables (P = 0.0072) obtained from retail stores compared with those samples obtained from supermarkets. Salmonella isolates had high levels of resistance to ampicillin (66.7% of isolates), tetracycline (61.3%), and chloramphenicol (64.5%) and low levels of resistance to cefotaxime (0%), gentamicin (3.2%), and kanamycin (4.3%). Higher levels of quinolone resistance were found in isolates from poultry meat and vegetables compared with that in other foods tested. High levels of multiresistant strains were found in all foods tested except fish, ranging from 100% of pork samples to 47.1% of vegetable samples. The present study revealed that Salmonella prevalence was higher in foods from retail stores than in foods from supermarkets. Resistance rates observed for Salmonella were largely comparable to those reported in other countries for most antimicrobials, although resistance to chloramphenicol tended to be higher.

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The characteristics of beef patties with partial replacement of fat and salt by the addition of 2.5 and 5.0% edible mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were studied during cold storage. Besides the reduction of fat and sodium content, the addition of flours significantly improved the dietary fiber and protein contents (from 17.53% to 19.23% with 5% of A. bisporus flour). Hardness, gumminess, and chewiness values were not significantly different from control samples, while springiness and cohesiveness significantly decreased. The addition of flours modified the color, although odor and taste were the attributes most affected. Burgers with 2.5% flour presented acceptable sensory parameters, so that they could be an acceptable option to provide a reduction of fat and salt. During cold storage, formulations were rapidly spoiled because of the microbial growth and oxidation processes, but a small antimicrobial effect against Pseudomonas was observed when mushroom flours were added. Practical applications The inclusion of 2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus is a feasible alternative to improve the nutritional profile of beef patties enriching the fiber content and reducing the fat and salt content (25% and 50%, respectively) with an acceptable sensory profile. Higher percentages of flour would deeply affect sensory properties to a consumer not accustomed to the intense umami flavor. The inclusion of mushroom flour in beef patties represents also an opportunity for the mushroom producers adding value to the product by simple drying processes.