In this work we evaluate the microbiological quality and the hygiene degree of meat foods consumed in the city of San Luis. A total of 515 meat food samples (315 from fresh sausages, 100 from hamburgers and 100 from ground beef) were processed, being the most of them non-industrial products. The microbiological quality was determined by counts of total mesophilic bacteria, coliforms, Escherichia coli, molds and yeasts, and Clostridium perfringens. The number of total mesophilic aerobes was within the 10 6 cfu/g limit set by the Argentinaan Alimentary Code (AAC). Two hundred seventy six samples exhibited E. coli levels between 10 1 and 10 3 cfu/g. The 58.26% of the samples with E. coli counts above > 10 1 cfu/g came from hamburgers and fresh sausages exceeding the AAC limits. Counts of molds and yeasts ranged between 10 3 and 10 5 cfu/g. From a total of 515 samples, 126 exhibited C. perfringens, out of which 80 (64.08%) gave counts > 10 2 /g, exceeding the limits set by the AAC. Out of these 80 samples, C. perfringens counts were above 10 5 cfu/g in 12 of them, and E. coli was also detected in 48 samples (38.10%). The samples with counts > 10 5 C. perfringens/g are potentially responsible for alimentary intoxication. The results obtained indicate the need to improve the processing and handling conditions of these products.
Shiga toxin‐producing Escherichia coli (STEC) in meat products was studied by four procedures which combined enrichment, immunomagnetic separation (IMS), plating, and a stx screening polymerase chain reaction. A total of 167 samples (57 ground beef, 58 fresh sausages, and 52 precooked sausages) were collected from retail markets in San Luis, Argentina. The number of stx‐positive samples represented 11.4% of the total (19/167) distributed as follows: seven for raw ground beef (12.3%), six for precooked sausages (11.5%), and six for fresh sausages (10.3%). The stx‐positive sample rate increased when IMS was included in detection protocols. The stx2 gene (16/19) was more frequently detected than stx1 (4/19). The eae, rfbEO157, and fliCh7 genes were also investigated in stx‐positive samples. Three non‐O157 STEC strains were isolated from one precooked sausage and one fresh sausage (1.2%, 2/167). Their potential pathogenicity, antimicrobial susceptibility, and genetic diversity were determined. This study highlights meat products as possible vehicles for transmission of STEC in this Argentine region.
Practical applications
Meat products intended for human consumption can be vehicles for the transmission of Shiga toxin‐producing Escherichia coli (STEC) in this region. STEC strains isolated from sausages in this work represent a hazard for consumers. Further research to continue the STEC surveillance in meat products from this region in Argentina and to improve the STEC detection procedures in these foods and other possible transmission vehicles of this pathogen is required. Additionally, livestock control programs as well as good practices for slaughtering, processing, and manufacturing plants should be implemented to reduce STEC spreading in the food chain. Adequate cooking of ground beef and fresh and precooked sausages is recommended to consumers.
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