Occurrence of Bacillus cereus and Yersinia enterocolitica in South African retail meats

Nortjé, G.L.; Vorster, S. M.; Greebe, R.P; Steyn, P. L.

doi:10.1006/fmic.1998.0240

Cited by 28 publications

(30 citation statements)

References 14 publications

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“…A previous study found that B. cereus numbers from 3 salamis and 5 Vienna sausages out of a total of 51 samples examined in South Africa were 1.00-3.10 CFU/g (9), which is in accordance with the findings of the present study. In Spain, researchers isolated 48 strains of B. cereus, B. licheniformis, and B. subtilis from 9 of 23 fresh and pasteurized food products (31).…”

Section: Discussionsupporting

confidence: 93%

“…Total mesophilic aerobic (TMA) bacteria numbers were found to be very high before the cooking process, but they decreased significantly after the cooking process (8). Bacillus cereus distribution in processed-meat products (such as ground beef, chicken, Vienna sausages, jambon, and salami) in South Africa was found in one chicken sample, in 3 salami samples, and in 5 Vienna sausages (9). In Iran, 6.66% of 645 raw and cooked meat samples were contaminated with Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

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Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens

Yörük¹,

Güner²

2017

Turk J Vet Anim Sci

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IntroductionStudies on food safety have been carried out for nearly 40 years to improve quality of life (1). Since the bovine spongiform encephalopathy (BSE) and dioxin crises in Europe and the beef-based Escherichia coli O157:H7 infections in North America (2), many have lost confidence in the institutions responsible for securing food safety (3,4). Consequently, the relevant authorities have an obligation to develop adequate food safety strategies. New or revised legal regulations, as well as the amenities to ensure the adequate application of food security measures, are also needed (2).It has become apparent that the hazard analysis critical control point (HACCP) approach was an inadequate effort in securing food safety (5,6). Furthermore, the HACCP is not an efficient system (6). To guarantee food safety and eliminate risks, which are compulsory in the HACCP system, prerequisite programs and new HACCP applications are required to adhere to good agricultural practices (6,7).The International Organization for Standardization (ISO) 22000 standard was introduced by the Codex Alimentarius Commission (CAC) with the aim of fulfilling the HACCP principles. This standard combines prerequirement programs with the HACCP. According to research conducted on pork pâté butchers (7), it is necessary to apply the CAC and HACCP principles that formed the basis of the ISO 22000. Furthermore, the authors of this study acknowledge that many bacterial threats such as Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus could be controlled by the application of good hygiene practices and that 3 bacterial threats, namely Bacillus cereus, Clostridium botulinum, and C. perfringens, could be suppressed by taking specific control measures.Previously, a study was conducted in order to identify the sources of microbial contamination in a sausage processing line. Total mesophilic aerobic (TMA) bacteria numbers were found to be very high before the cooking process, but they decreased significantly after the cooking process (8). Bacillus cereus distribution in processed-meat products (such as ground beef, chicken, Vienna sausages, jambon, and salami) in South Africa was found in one chicken sample, in 3 salami samples, and in 5 Vienna sausages (9). In Iran, 6.66% of 645 raw and cooked meat samples were contaminated with Salmonella spp. (10).

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens

Yörük¹,

Güner²

2017

Turk J Vet Anim Sci

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“…Nortje et al [10] reported the average number of Y. enterocolitica as 2.5x102 cfu/g and the rate of contamination as 15.7% on broilers. Researchers found Y. enterocolitica on 10 of 21 turkey meat samples and 40 of 89 chicken meat samples.…”

Section: Resultsmentioning

confidence: 99%

“…Of each dilution prepared for Yersinia enterocolitica, 0.1 mL was spread over selective agar plates (CIN medium, Oxoid CM653) and incubated for 48 h at 25 •C. Plates with presumptive positive Y. enterocolitica colonies (dark red eye surrounded by a transparent border) were confirmed with biochemical tests [9,10].…”

Section: Microbiological Analysesmentioning

confidence: 99%

A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat

Vural

Erkan²,

Güran³

et al. 2013

IJNFS

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Abstract:The aim of this study was to identify potential health risks and evaluate the microbiological quality of frozen turkey meat sold in Diyarbakır, Turkey. In this study, a total of 110 frozen turkey meat samples were collected from retail markets in the city of Diyarbakır. The samples were analyzed by using standard analysis methods for total mesophilic aerobe bacteria, coliform bacteria, Escherichia coli, Staphylococcus-Micrococcus spp., Yersinia enterocolitica, sulfite reducing anaerobe bacteria, mould&yeast, Salmonella spp. and Listeria monocytogenes. Detection of meat species samples were determined by ELISA. The mean counts of microorganism in the frozen turkey meat which were analyzed, total mesophilic aerobe bacteria were found as 9.5x10 6 cfu/g, coliform bacteria as 2.7x10 4 cfu/g, Escherichia coli as 1.1x10 3 cfu/g, Staphylococcus-Micrococcus spp. as 3.4x10 4 cfu/g, Yersinia enterocolitica as 3.3x10 4 cfu/g, sulfite reducing anaerobe bacteria as 4.5x10 1 cfu/g, mould&yeast as 2.2x10 4 cfu/g. The existence of Salmonella spp, and Listeria monocytogenes in the examined samples were found as 3.63% and 17.27%, respectively. All samples analyzed were found to be turkey meat. In conclusion, this study demonstrates that some pathogens, including Salmonella spp., L. monocytogenes, E. coli and Yersinia enterocolitica are present in frozen turkey meat. Also, the presence of these organisms indicated that there were poor hygienic conditions during the slaughtering, packaging, storage and sales process. Therefore, this food is a serious risk to the public health. Temperature control also is a key issue in producing frozen turkey meat. In addition, it is also important that the products must be manufactured under good hygienic practices.

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“…Many investigators have reported that B. cereus is a contaminant of not only raw meat (Johnson, 1984;Nel et al, 2004), but also processed meat products (Sooltan et al, 1987;Nortjé et al, 1999). Psychrotrophic strains of B. cereus can also contaminate refrigerated foods, such as RTE foods.…”

Section: Introductionmentioning

confidence: 99%

Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin

Oh¹,

Ham²,

Seol³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and 10 o C, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at 25 o C, however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at 25 cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.

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Occurrence of Bacillus cereus and Yersinia enterocolitica in South African retail meats

Cited by 28 publications

References 14 publications

Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens

Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens

A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat

Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin

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