A National Survey of the Microbiological Quality of Retail Raw Meats in Australia

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.

Hygienic Handling and Processing of Raw Beef Meat at Slaughter Houses and Meat Stalls in Gojjam Area, Ethiopia

“…Along with this Salmonella and Shigella species were detected from 47.62% of the total meat sample, so according to CFS, FSANZ AND CREC statute [7,8,13] almost half of the meat samples had unsatisfactory quality. This finding is comparable with different previse findings undertaken in abattoir, retaile raw meat and/ or meat productes [5,[14][15][16][17]; were detected Salmonella at different level from abattoir, meat and meat processing materials.…”

“…Where the overall mean (3.867 ± 0.3 cfu/g) count is in accordance with a national survey of the microbiological quality of retail raw meats in Australia [14]. On the other hand according to CFS and FSANZ statute [7,8] 47.62% of the total sample were categorized in to each of borderline and unsatisfactory quality standard; while only the remain few samples had satisfactory quality.…”

“…The mean bacterial count found from Bure and Fenoteselam is comparable with the microbial load of 2.81 and 2.94cfu/cm 2 found from abattoirs and retail outlet beef samples respectively [15]; but it is unlike with a national survey of the microbiological quality of retail raw meats in Australia [14], where found 1.67 cfu/g. On the other hand, most (95.24%) of the meat samples had unsatisfactory quality according to CFS and FSANZ statute [7,8]; and the remaining few (4.76%) samples were categorized under borderline.…”

“…However similarly in Nairobi Kenya Escherichia coli was detected from 78% raw chicken meat [17]. But unlikely in Australia it found only from 17.8% retail raw meat [14]; and also found from 45% abattoirs and retail outlets [15]. Herewith 12% of Proteus species are detected from ready to eat foods vended in streets of Amravati City of India [18].…”

Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products

“…Two of the previous studies from the United States showed that the APC and number of coliforms in trimmed meat were approximately 2.7 log CFU/g (ranging from 1.9 to 3.6 log CFU/g) and 1.7 log CFU/g (0.8e2.5 log CFU/g), respectively (Kang et al, 2001a,b) Another study from Australia about E. coli concentration reported the mean population of E. coli in ground beef to be 1.5 log CFU/g (Phillips et al, 2008), which is apparently higher than the data in the present work.…”