The Microbiological Condition of Canadian Beef Steaks Offered for Retail Sale in Canada

Badoni, M.; Rajagopal, Sreenath; Aalhus, J. L.; Klassen, Mark D.; Gill, C.O.

doi:10.5539/jfr.v1n4p124

Cited by 6 publications

(5 citation statements)

References 29 publications

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“…The lack of correlation between counts of COL and ECO indicates that most coliforms found on steaks were likely of environmental origin. Despite that the numbers of ECO and COL were both very small when there was recovery in both surveys, the fractions of steaks from which no ECO or COL were recovered were lower in this survey (Badoni et al, 2012). This may reflect the difference in sampling method used in the two surveys rather than the difference in the microbiological condition of steaks.…”

Section: Discussionmentioning

confidence: 60%

“…Freezing of steaks and swab samples were unavoidable due to the large number of steaks sampled and the widely separated locations from which the steaks were collected in the surveys. In the previous survey, 25 steaks were sampled before and without freezing the swabs, and after freezing and with freezing swabs (Badoni et al, 2012). Although the freezing and thawing of steaks and swabs did not result in significant reduction in numbers of AER, PSY, LAB, PSE or BRO, it did reduce the number of COL by 0.44 log unit.…”

Section: Discussionmentioning

confidence: 99%

“…The present baseline study is the second organized as part of Canada's National Beef Quality Audit that included microbiological examination of retail beef steaks, though more national surveys in Canada on consumer acceptability and eating qualities have been conducted (Beef Cattle Research Council, 2017). The first nation-wide microbiological baseline was conducted in 2009 to establish a benchmark for the Canadian meat industry against which subsequent performance of the industry could be compared (Badoni, Rajagopal, Aalhus, Klassen, & Gill, 2012). In that survey, seven groups of bacteria were examined, including food safety indicators coliforms (COL) and Escherichia coli (ECO), and spoilage indicators total aerobes (AER), psychrotrophic organisms (PSY), lactic acid bacteria (LAB), pseudomonads (PSE), and Brochothrix thermosphacta (BRO).…”

Section: Introductionmentioning

confidence: 99%

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Microbiological Condition of Retail Beef Steaks: A Canadian Survey

Yang¹,

Devos²,

Wang³

et al. 2018

JFR

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The second national baseline microbiological survey of beef steaks offered for retail in Canada was conducted in 2015. A total of 621 steaks of four types (cross rib, CR; inside round, IR; striploin, SL; top sirloin, TS) collected from 135 retail stores in five cities across Canada were tested. Swab samples each from swabbing the entire upper surface of each steak were processed for enumeration of seven groups of indicator organisms: total aerobes (AER), psychrotrophs (PSY), lactic acid bacteria (LAB), pseudomonads (PSE), Brochothrix thermosphacta (BRO), coliforms (COL) and Escherichia coli (ECO). The overall mean values (log CFU/100 cm2) were 5.17±1.29, 4.92±1.36, 4.79±1.42, 3.26±1.49, 2.34±1.88, and 0.80±1.05 for AER, PSY, LAB, PSE, BRO, and COL, respectively. ECO were not recovered from 87.3% of the steaks and when there was recovery, the numbers were mostly ≤ 1 log CFU/100 cm2. Strong correlation was found between the log numbers of AER and PSY, of AER and LAB, and of PSY and LAB, while the correlation between the log numbers of COL and ECO was weak. The numbers of COL and ECO from different groups of steak types or from different cities were not substantially different. Of the four types of steaks, IR had the lowest median values for AER, PSY, LAB, PSE and BRO, followed by CR. The microbiological condition of retail beef steaks in this survey was on par with that in the previous one, with very low numbers of generic E. coli being recovered from very few steaks and the indicators for microbial quality being at numbers much lower than the upper limit for shelf life of beef.

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Section: Discussionmentioning

confidence: 60%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microbiological Condition of Retail Beef Steaks: A Canadian Survey

Yang¹,

Devos²,

Wang³

et al. 2018

JFR

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“…Gill, & C. O. Gill, 2010). In contrast, most beef tenderized at retail stores will have been stored for three weeks or less and will carry spoilage flora of numbers well below the maximum (Gill et al, 2002;Badoni, Rajagopal, Aalhus, Klassen, & Gill, 2012). The differences of 3 or 4 log units in the mean numbers of aerobes recovered from the tenderizer at the retail store and the tenderizer at the laboratory were then expected.…”

Section: Discussionmentioning

confidence: 99%

The Microbiological Effects of Procedures Used in Commercial Practice for Cleaning Mechanical Tenderizing Equipment Used With Beef

Youssef¹,

Klassen²,

Gill³

2014

JFR

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The microbiological effects of routine cleaning of a common type of blade tenderizing equipment (Ross TC700MC) used with beef at a retail store meat fabrication facility were investigated. Swab samples were obtained from various parts of the equipment before and after its use on each of 5 days, with 17 samples being obtained on each occasion. The median numbers of aerobes recovered before or after use each day were mostly not significantly different (P > 0.05) and > 3.5 log cfu/sample. Enterobacteriaceae and coliforms were recovered after use each day at total numbers of 2.5 -4.2 and 2.4 -3.2 log cfu, respectively; and sometimes before use at total numbers of 1.7 -3.9 and 0.7 -2.1 log cfu, respectively. With more careful performance of cleaning procedures by facility staff and storing in a chiller, the numbers of aerobes recovered from the tenderizer before use were 3 log units less than the numbers found on the used equipment, and Enterobacteriaceae and coliforms were not recovered. Studies at a laboratory with a tenderizer used with beef cuts showed that cleaning was equally effective for reducing numbers of aerobic bacteria by ≥ 3 log units when carried out using water of 90 °C or 55 °C; and that drying of equipment was necessary to prevent growth of Enterobacteriaceae and coliforms on cleaned equipment not stored at chiller temperatures.

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“…Portions of 100 μl of appropriate serial ten-fold dilutions in 0.1% peptone water were spread-plated in duplicate on plate count agar (PCA), de Man Rogosa-Sharpe agar, streptomycin sulfate/thallium acetate/actidione agar, and cephaloridine, fucidin, and cetrimide agar, for enumeration of aerobes, LAB, B. thermosphacta and Pseudomonas. The plates were incubated as described previously (Badoni, Rajagopal, Aalhus, Klassen, & Gill, 2012). One ml portions of each dilution and the undiluted suspension were mixed with 15 ml of violet red bile glucose agar and the plates were incubated at 25°C for 48 h, for enumeration of EB.…”

Section: Enumeration Of Bacteriamentioning

confidence: 99%

Microbial Ecology of Decontaminated and Not Decontaminated Beef Carcasses

Yang

Tran

Wolters

2017

JFR

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The objective of this study was to investigate spoilage microflora of decontaminated and not decontaminated beef carcasses. Carcasses after skinning and after chilling at two beef plants (A, a small plant where no interventions but dry chilling are used; B, a large plant where multiple antimicrobial interventions and spray chilling are used) were swab-sampled for determination of carcass microflora. The numbers of aerobes, Pseudomonas, Brochothrix thermosphacta, lactic acid bacteria (LAB), and Enterobacteriaceae (EB) on carcasses at plant A after skinning were 5.2, 3.7, 2.8, 3.9, and 1.6 log cfu 15,000 cm -2 and they were not significantly different (p>0.05) from those on carcasses at plant B at equivalent times. The numbers of EB were significantly lower (p<0.05) on carcasses after chilling at both plants. However, no difference was observed for the other four groups of microorganisms (p>0.05). At plant A, the microflora on carcasses after skinning and after chilling included 18 and 19 bacterial species, with Psychrobacter (30.9%) and Psychrobacter (42.9%) being the respective predominant genus, respectively. At plant B, the microflora after skinning and after chilling included 21 and 17 bacterial species, with Chryseobacterium (18.6%), Kocuria (18.6%) and Brevibacterium (18.6%), and Pseudomonas (33.3%) being the respective predominant genera. The spoilage microflora of decontaminated beef carcasses is similar in numbers to that of conventionally produced carcasses, suggesting the decontamination treatments for beef carcasses may not cause major difference in storage life of chilled vacuum packaged beef, the major form of beef for international and domestic trading in North America.

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The Microbiological Condition of Canadian Beef Steaks Offered for Retail Sale in Canada

Cited by 6 publications

References 29 publications

Microbiological Condition of Retail Beef Steaks: A Canadian Survey

Microbiological Condition of Retail Beef Steaks: A Canadian Survey

The Microbiological Effects of Procedures Used in Commercial Practice for Cleaning Mechanical Tenderizing Equipment Used With Beef

Microbial Ecology of Decontaminated and Not Decontaminated Beef Carcasses

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