Bacteriological Survey of Frankfurters Produced at Establishments Under Federal Inspection

Surkiewicz, Bernard F.; Johnston, Richard H.; Carosella, Jerry M.

doi:10.4315/0022-2747-39.1.7

Cited by 13 publications

(7 citation statements)

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“…The use of a salt-containing medium could give misleading information regarding the ability of the heating step to kill staphylococci if a frankfurter were heated to only 140°F. However, in our process and in most commercial ones (15), the product is heated to ca. 160°F, which is equivalent to a thermal exposure of ca.…”

Section: Resultsmentioning

confidence: 99%

“…The data presented here on the thermal destruction of S. aureus during frankfurter processing provide support for and confirmation of the observations of Surkiewicz et al (15) that frankfurters are staphylococci-free after being processed and before being peeled. Surkiewicz et al (15), in several commercial plants, observed that most frankfurters produced under federal inspection are heated to an internal temperature of 69 to 71.10C (158 to 160°F), the lowest temperature observed being 660C (150.8°F) and the highest 820C (179.6°F). They determined that all 127 samples of cooked frankfurters were S. aureus-free before being peeled and packaged.…”

Section: Discussionmentioning

confidence: 99%

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Destruction of Staphylococcus aureus during frankfurter processing

Palumbo¹,

Smith²,

Kissinger³

1977

Appl Environ Microbiol

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Destruction of Staphylococcus aureus during frankfurter processing

Palumbo¹,

Smith²,

Kissinger³

1977

Appl Environ Microbiol

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“…Variations in contamination of beef due to industry changes could have influenced the number of outbreaks. Although studies and sampling programs have varied over time, one USDA survey in 1975 reported that only 0.4% of raw beef patties sampled were contaminated with salmonella [34], whereas USDA-FSIS reported an estimated 7.5% prevalence in ground beef samples in 1993–1994 [10] and <3% in the 2000s [9]. In addition, proactive decisions by USDA-FSIS in ground beef outbreak investigations might have also contributed to the increase.…”

Section: Discussionmentioning

confidence: 99%

Outbreaks ofSalmonellainfections attributed to beef – United States, 1973–2011

et al. 2014

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Summary Nontyphoidal salmonella is estimated to be the most common bacterial cause of foodborne illness in the United States, causing an estimated one million domestically-acquired foodborne illnesses annually. Recent, large outbreaks have highlighted the importance of ground beef as an important source of multidrug resistant salmonella. We analysed the epidemiology of salmonellosis outbreaks that were attributed to beef in the United States reported to the Centers for Disease Control and Prevention (CDC) from 1973 through 2011. During 1973–2011, of the 1965 outbreaks of salmonella where a food vehicle was implicated, 96 were attributed to beef, accounting for 3684 illnesses. We observed a shift in the type of beef implicated in salmonellosis outbreaks, from roast to ground beef. Delicatessen-style roast beef cooked in commercial processing establishments was the predominant type during the 1970s and early 1980s; regulations on cooking and processing essentially eliminated this problem by 1987. Ground beef emerged as an important vehicle in the 2000s; it was implicated in 17 (45%) of the 38 beef-attributed outbreaks reported during 2002–2011. Although this emergence was likely due in part to increased participation in CDC’s PulseNet, which was established in 1996, and proactive decisions by the United States Department of Agriculture’s Food Safety and Inspection Service, stronger measures are needed to decrease contamination of ground beef with salmonella.

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“…The total figure of 29-7 % of packets from which salmonellas were isolated is comparable with the results reported by other workers. Galton, Lowery & Hardy (1954) found salmonellas in 23 % of fresh sausages, Weissman & Carpenter (1969) reported an isolation rate of 38-3 % and Surkiewicz, Johnston, Elliott & Simmons (1972) found 28 % of samples of pork trimmings and 28 % of finished sausages contaminated with salmonellas.…”

Section: Discussionmentioning

confidence: 99%

The isolation of salmonellas from British pork sausages and sausage meat

Roberts

Boag

Hall

et al. 1975

J. Hyg.

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SUMMARYBetween 1969 and 1974, 1467 packets (3309 samples) of pork sausages and sausage meat produced by two large and two medium sized manufacturers and several local butchers were examined for the presence of salmonellas. Of these, 435 packets (786 samples) were found to contain salmonellas, but there was a wide variation in the isolation rates according to the producer. The salmonella incidence in samples from several small and two medium sized producers was low (0-11 %) while the results from the two large producers investigated showed a striking difference, the rate of salmonella contamination in the product of one was low (about 2 %) and in that of the other consistently high (40-60 %).A comparison of liquid enrichment media, incubation temperatures and selective agar media was also carried out to determine the most efficient combination for the isolation of salmonellas from minced meat products. The results showed that (a) incubation of enrichment cultures at 430 C. yielded a consistently greater number of salmonella isolations than at 370 C., regardless of plating medium, (b) tetrathionate broth A (Rolfe) was superior to selenite broth as an enrichment medium at both 37 and 430 C. and (c) brilliant green agar gave better results than deoxycholate citrate sucrose agar and bismuth sulphite agar as a selective medium.

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Bacteriological Survey of Frankfurters Produced at Establishments Under Federal Inspection

Cited by 13 publications

References 0 publications

Destruction of Staphylococcus aureus during frankfurter processing

Destruction of Staphylococcus aureus during frankfurter processing

Outbreaks ofSalmonellainfections attributed to beef – United States, 1973–2011

The isolation of salmonellas from British pork sausages and sausage meat

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