A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant

Eisel, W. G.; Linton, Richard H.; Muriana, Peter M.

doi:10.1006/fmic.1996.0094

Cited by 110 publications

(61 citation statements)

References 4 publications

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“…McMeekin e Thomas (1978) e Firstenberg-Eden, Notermans e Schothorst (1978), verificaram que as bactérias ficavam retidas na pele de frangos após a imersão das carcaças em suspensões bacterianas e esta retenção apresentava relação linear com as contagens bacterianas da suspensão.…”

Section: Introductionunclassified

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Pesquisa de Salmonella spp. e microrganismos indicadores em carcaças de frango e água de tanques de pré-resfriamento em abatedouro de aves

et al. 2007

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ResumoO objetivo desse trabalho foi pesquisar Salmonella spp. e microrganismos indicadores (coliformes totais-CT, coliformes termotolerantes-CTT, aeróbios mesófilos-AM e microrganismos psicrotróficos-MP) em carcaças de frango e água dos tanques de pré-resfriamento em um frigorífico do norte do Paraná. Foram analisadas 120 carcaças de frango (60 antes do pré-chiller e 60 após a saída do chiller) e 120 amostras de água (60 pré-chiller e 60 do chiller), totalizando 20 coletas. Para as análises utilizaram-se a metodologia recomendada pela legislação brasileira e sistema Petrfilm TM AC. Salmonella spp. foi isolada em uma carcaça antes do pré-chiller e outra após a saída do chiller, ambas identificadas como Salmonella O8, 20: z 4 , z 23 . Nas amostras de água foram isolados e identificados seis sorovares no pré-chiller, cinco Salmonella O8,20;z 4, z 23 e um S. Tennessee. As médias de CT nas carcaças antes do pré-chiller e após a saída do chiller e na água destes tanques foram 3,74 NMP/g, 3,10 NMP/g e 4,00 NMP/100mL / 2,81 NMP/ 100mL respectivamente; CTT 3,65 NMP/g / 3,00 NMP/g e 3,81 NMP/100mL / 2,73 NMP/100mL; AM 6,40 UFC/g / 5,60 UFC/g e 4,40 UFC/mL / 4,13 UFC/mL; MP 4,21 UFC/g e de 3,66 UFC/g. Nas carcaças de frango antes do pré-chiller e após o chiller e na água do pré-chiller e chiller não foi observada diferença significativa (p>0,05) nos índices de contaminação com relação aos microrganismos indicadores estudados. Pelos resultados obtidos pode-se concluir que no frigorífico estudado não houve redução da contaminação bacteriana das carcaças durante a passagem pelos tanques. Palavras-chave: Salmonella spp, coliformes totais, coliformes termotolerantes, mesófilos, psicrotróficos, frango AbstractThe purpose of this work was to research the Salmonella spp. and indicators microorganisms (total coliforms-CT, thermotolerant coliforms-CTT, mesophlic aerobes-AM and psychotrophic microorganisms) in poultry carcasses and chilling tanks water in a poultry slaughterhouse in north of Paraná state. Had been analyzed 120 poultry carcasses (60 before the entrance in the chilling tank and 60 after the exit of the chilling tank) and 120 water samples (60 from pre-chiller tank and 60 from chiller tank), totalizing 20 collections. For the analyses was used the brazilian legislation and Petrifilm TM AC. Salmonella spp. was isolated in one poultry carcass before the entrance in the chilling tank and other after the exit of the

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Section: Introductionunclassified

“…As contagens de CT e EC podem estimar falhas na higiene e indicar contaminação de origem fecal, sendo que elevadas contagens destes grupos de microrganismos podem estar relacionadas a níveis significativos de enteropatógenos, como a Salmonella spp. (JAY, 2000;EISEL;LINTON;MURIANA, 1997;McGINNIS;BADONI, 1996).…”

Section: Introductionunclassified

Pesquisa de Salmonella spp. e microrganismos indicadores em carcaças de frango e água de tanques de pré-resfriamento em abatedouro de aves

et al. 2007

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“…Moreover, evidence exists that inadequate hygiene practices within food processing plants may result in the contamination of product with pathogens (Metaxopoulos et al, 2003) and therefore pose a subsequent risk in the product"s safety. On the other hand, complete elimination of pathogens from raw materials (Eisel et al, 1997) and food processing environment (Tompkin, 2012) is difficult, particularly when many food pathogenic are known to be able to attach on food contact surfaces (FonnesbechVogel et al, 2001;Jessen and Lammert, 2009;Deza et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Microbiological quality of ready-to-eat foods of Tehran province

Mashak¹,

Ali²,

Ehsani³

et al. 2015

Afr. J. Food Sci.

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Recontamination of ready-to-eat (RTE) products during post-processing may be the cause of outbreaks of food-borne disease. In this study, a total of 150 RTE samples were obtained for bacteriological examination (coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus cereus, Psychrotrophic bacteria and Psychrophilic bacteria). Various types of RTE food products that contained frozen (cooked and semi-cooked) and refrigerated (cooked) poultry meat foods, were purchased randomly periodically in January and March, 2012. 65% of cooked samples and 62% of semi cooked samples contain more than 10 2 CFU/g coliform, while S. aureus was more than 10 2 CFU/g in 35 and 40% of samples, respectively. Also 28% of cooked samples and 44% of semi cooked samples contained E. coli. 14% of all samples were contaminated by Salmonella. The results for enumeration of B. cereus, psychrophilic and psychrotrophic microorganisms were: 2/96 ± 0/09 log CFU/g, 5/02 ± 1/77 log CFU/g and 3/05±0/04 log CFU/g, respectively.

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“…According to the World Health Organization (WHO 2008), E. coli Type 1 is the indicator organism of choice for faecal pollution, the analysis is simple and affordable and levels of contamination can be quantified by counting colony forming units (cfu). Abattoirs are required to test for generic E. coli on carcasses to verify that they are preventing faecal contamination from carcasses during and after slaughter (Buzby and Crutchfield 1997;Eisel et al 1997). The E. coli count tests for the presence of harmless indicator organisms that indicate the presence of pathogenic intestinal organisms such as velogenic E. coli strains, Salmonella spp.…”

Section: Methodsmentioning

confidence: 99%

“…and C. jejuni. The presence of faecal contamination is an indicator that a potential health risk exists for individuals exposed to food or water with high coliform counts (Eisel et al 1997). According to Codex (1997), the microbiological limits should take into consideration the risk associated with the microorganisms, and the conditions under which the food is expected to be handled and consumed.…”

Section: Methodsmentioning

confidence: 99%

Improving food security and safety through use of edible by-products from wild game

McCrindle

Siegmund‐Schultze

Heeb

et al. 2013

Environ Dev Sustain

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Game harvesting in South Africa generally leaves behind edible by-products, which could be a low-cost source of protein for poor people in rural areas. Seven professional and nine recreational hunters were interviewed, a game harvest and trophy hunt attended and literature reviewed, in order to describe the food value chain for game and ways in which edible by-products could be legally channelled into the human food chain, rather than being left in the field for scavengers. Practices of informal vendors (n = 51) were assessed using structured interviews, observation and microbiological analysis. In an experiment, inspected game by-products (shinbones from impala and springbok) were provided to eight informal traders for cooking at an informal market and microbiological analysis was done before and after preparation. The results showed that providing edible by-products to poor consumers appears to be culturally acceptable, affordable, accessible and safe. A crossover from formal to informal marketing is recommended as it would enhance traceability and safety of the product and minimise the risk of poaching. It is suggested that methods should be developed which make the distribution of edible byproducts to vulnerable rural communities feasible.

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A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant

Cited by 110 publications

References 4 publications

Pesquisa de Salmonella spp. e microrganismos indicadores em carcaças de frango e água de tanques de pré-resfriamento em abatedouro de aves

Pesquisa de Salmonella spp. e microrganismos indicadores em carcaças de frango e água de tanques de pré-resfriamento em abatedouro de aves

Microbiological quality of ready-to-eat foods of Tehran province

Improving food security and safety through use of edible by-products from wild game

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