Food Safety Issues and the Microbiology of Beef

Anderson, Robin C.; Ricke, Steven C.; Lungu, Bwalya; Johnson, Michael G.; Oliver, Christy; Horrocks, Shane M.; Nisbet, David J.

doi:10.1002/9780470439074.ch6

Cited by 3 publications

(5 citation statements)

References 236 publications

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“…Shiga-toxigenic E. coli typically causes severe hemorrhagic colitis in humans, which is accompanied by acute abdominal cramping and vomiting ( Anderson et al., 2009 ). However, several STEC strains are of serious public health concern because their association with large outbreaks and hemolytic uremic syndrome (HUS), which is a sequela in 3% to 7% cases overall, and is the leading cause of acute renal failure in children ( Feng, 2013 ).…”

Section: Shiga Toxin-producing E Coli (Stec)mentioning

confidence: 99%

“…However, it is estimated that the reported incidence of food-borne disease represents less than 1% to 10% of the real incidence ( Scallan et al., 2011 ). The importance of food-producing animals as carriers of pathogenic bacteria is real; for example, beef is reported to be the vector of 7% of the 1.7 million cases of foodborne disease that was recorded from 1996 to 2000 in England and Wales ( Anderson et al., 2009 ).…”

Section: Introductionmentioning

confidence: 99%

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Animals as sources of food-borne pathogens: A review

2018

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Food-producing animals are the major reservoirs for many foodborne pathogens such as Campylobacter species, non-Typhi serotypes of Salmonella enterica, Shiga toxin-producing strains of Escherichia coli, and Listeria monocytogenes. The zoonotic potential of foodborne pathogens and their ability to produce toxins causing diseases or even death are sufficient to recognize the seriousness of the situation. This manuscript reviews the evidence that links animals as vehicles of the foodborne pathogens Salmonella, Campylobacter, Shiga toxigenic E. coli, and L. monocytogenes, their impact, and their current status. We conclude that these pathogenic bacteria will continue causing outbreaks and deaths throughout the world, because no effective interventions have eliminated them from animals and food.

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Section: Shiga Toxin-producing E Coli (Stec)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Animals as sources of food-borne pathogens: A review

2018

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“…Peralatan, air, bumbu yang dicampurkan, angin, serangga dan orang yang terlibat dalam proses pengolahan dapat menjadi sumber kontaminasi Salmonella. Hwang et al (2009) menyatakan pathogen penyebab foodborne diseases dapat mengkontaminasi produk pangan melalui peralatan, air dan bahan tambahan yang digunakan selama proses pengolahan Beberapa bakteri penyebab foodborne diseases yang biasanya terdapat pada daging adalah Campilobacter, Salmonella sp., E. coli,Yersinia enterolitic dan Listeria monocytogenes (Anderson et al, 2009).…”

Section: Pembahasanunclassified

“…Bakteri yang terdapat pada hewan hidup dapat bertahan hingga proses pengolahan selesai. Keberadaan bakteri ini di dalam daging biasanya dipengaruhi oleh berbagai faktor antara lain faktor geografis, kondisi peternakan dan praktek produksi serta pengolahan daging (Anderson, et al, 2009).…”

Section: Pembahasanunclassified

Identifikasi Salmonella, Shigella dan E. coli pada Sie Balu, Bahan Pangan Olahan Asal Daging

Husna

2020

JPHRECODE

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Sie balu merupakan salah satu produk tradisional Aceh yang diolah dari bahan pangan asal hewan yaitu daging. Sie balu diproses dengan penambahan bumbu dan dikeringkan. Proses pengolahan yang lama dan pengeringan di bawah sinar matahari langsung dapat menyebabkan produk daging terkontaminasi mikroba. Penelitian ini bertujuan mengetahui keberadaan Salmonella, Shigella dan E. coli pada sie balu. Sie balu dibuat dari 5 kg daging sapi segar, dijemur hingga kering. Salmonella, Shigella dan E. coli diidentifikasi menggunakan uji bakteriologis dan biokimia. Data dianalisis secara deskriptif. Hasil penelitian menunjukkan sie balu terkontaminasi oleh Salmonella, Shigella dan E. coli. Disarankan pengolahan sie balu sebaiknya memperhatikan proses higiene dan sanitasi dalam setiap tahapan pengolahan dan metode pengeringan sie balu menggunakan peralatan yang tertutup.

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“…As a result, foodborne illnesses represent less than 1% to 10% of the actual incidence [10]. The reality on the importance of farm animals as vectors of pathogenic bacteria is real; for example, beef is thought to be the vector of 7% of the 1.7 million cases of foodborne illness recorded between 1996 and 2000 in England and Wales [11].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Food Safety and Foodborne Zoonotic Bacterial and Fungal Pathogens in Pig Meat Sold in Slaughterhouses of Kinshasa, Democratic Republic of the Congo

Mukeba

Munongo

Divengi

et al. 2022

JAERI

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Foods produced from animals are major reservoirs for many of the foodborne pathogens such as Campylobacter species, non-Typhi serovars of Salmonella enterica, Shiga toxin-producing strains of Escherichia coli and Listeria monocytogenes. The zoonotic potential of foodborne pathogens, as well as their ability to produce toxins that cause disease or even death, are enough to highlight the gravity of the situation. In this research, it is evidenced that animals act as vehicles in transmission of foodborne pathogens such as Candida albicans, Citrobacter freundii, Escherichia coli, Enterobacter agglomerrans, Klebsiella oxytoca, Proteus mirabilis, Salmonella spp, Shigella dysenteriae, Staphylococcus aureus and Yersinia enterocolitica. their impact, and their current status. This study contributes to improving the health of the meat consumed by the Kinoise population and popularization of national and international opinion about the dangers posed by the consumption of these meats if there is infection. Matete market with 42.8% of samples contaminated with Staphylococcus aureus, three out of six samples may be declared unfit for human consumption and samples from other sites may also be declared unfit for consummation because the bacterial count revealed were above the threshold recommended by the FAO. These were 33.3 % (case 2/6) of samples contaminated with Staphylococcus aureus, Central Market 33.3% Staphylococcus aureus and Salmonella spp), Gambela 33.3% (Staphylococcus aureus and Salmonella spp), Liberté market 20% contaminated with Salmonella spp samples. Since no effective interventions have eliminated these pathogenic bacteria from animals and food, we indicated that they will continue to cause outbreaks and deaths around the world.

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Food Safety Issues and the Microbiology of Beef

Cited by 3 publications

References 236 publications

Animals as sources of food-borne pathogens: A review

Animals as sources of food-borne pathogens: A review

Identifikasi Salmonella, Shigella dan E. coli pada Sie Balu, Bahan Pangan Olahan Asal Daging

Assessment of Food Safety and Foodborne Zoonotic Bacterial and Fungal Pathogens in Pig Meat Sold in Slaughterhouses of Kinshasa, Democratic Republic of the Congo

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