Interactions of Foodborne Pathogens with the Food Matrix

Acuff, Jennifer C.; Ponder, Monica A.

doi:10.1007/978-3-030-42660-6_5

Cited by 1 publication

(1 citation statement)

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“…Among the main sources of infection and spread of FBDs are animal foods, such as meat and meat products (Gourama, 2020), since they are more susceptible to microbiological contamination that can come from the slaughter of the animal, where the carcass is excessively manipulated, or the influence of abiotic factors such as temperature, gaseous atmosphere and NaCl levels that select bacteria and allow their colonization on the meat surface (Rolfe & Daryaei, 2020;Stellato et al, 2016). Intrinsic factors such as nutrients, pH level, water activity and oxidation reduction potential also make meat a favorable environment to the colonization and development of a variety of microorganisms (Acuff & Ponder, 2020), mainly the deteriorating ones (Rodrigues et al, 2020), reinforcing the importance of monitoring in the production and commercialization stages of meat products (Song et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Impact of different marketing conditions on the bacteriological quality of meat products

Silva

Cunha

Silva³

et al. 2022

RSD

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Animal foods, such as meat and meat products, are among the main sources of infection and spread of Foodborne Diseases, where marketing conditions are an important factor to be evaluated. Forty-eight samples of meat products sold under outdoor fairs, butcher shops and supermarkets were collected. The presence of microorganisms indicating hygienic and sanitary quality (fecal coliforms and Clostridium perfringens) was investigated, as well as the species Pseudomonas aeruginosa. The results showed a high presence of C. perfringens in 83.33% of the samples, fecal coliforms in 73% and P. aeruginosa in 100% of meat products, in all commercial points. As for marketing conditions, the difference in the food contamination index was significant (p ≤ 0.05) only for C. perfringens (X2 (2) = 8.5; p= 0.0143), where meat sold in fairs were more susceptible to contamination by C. perfringens than meats sold in supermarkets. The meat products analyzed did not show quality from a bacteriological point of view, given the high presence of fecal coliforms, P. aeruginosa and C. perfringens, leading to question mainly the form of trade that can generate unsafe products for consumption.

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