Isolation and characterization of multidrug-resistant bacteria from minced meat in Austria

Petternel, Christian; Galler, Herbert; Zarfel, Gernot; Luxner, Josefa; Haas, Doris; Grisold, Andrea; Reinthaler, Franz F.; Feierl, Gebhard

doi:10.1016/j.fm.2014.04.013

Cited by 58 publications

(45 citation statements)

References 31 publications

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“…In the Netherlands, two recent studies showed that poultry was contaminated with ESBLproducing E. coli with high prevalence, at 76.8% (Overdevest et al, 2011) and94% (Leverstein van Hall et al, 2011). It has also been reported that 20% of mixed minced meats produced from pork and beef in Austria was contaminated with ESBLproducing E. coli (Petternel et al, 2014). These reports are similar to our data concerning the prevalence of ESBLproducing E. coli found in retail meats.…”

Section: Discussionsupporting

confidence: 92%

Characteristics of Extended-Spectrum β-Lactamase–ProducingEscherichia coliin Retail Meats and Shrimp at a Local Market in Vietnam

UedaShuhei

Hue

et al. 2015

Foodborne Pathogens and Disease

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Section: Discussionsupporting

confidence: 92%

Characteristics of Extended-Spectrum β-Lactamase–ProducingEscherichia coliin Retail Meats and Shrimp at a Local Market in Vietnam

UedaShuhei

Hue

et al. 2015

Foodborne Pathogens and Disease

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“…Although there is little evidence of a direct link between human infections and the consumption or handling of VREcontaminated foods, the presence of VRE in foodstuffs presents a definite risk of resistance genes being transferred to commensal or pathogenic strains throughout the food chain, thus contributing to the dissemination and persistence of antibiotic resistance (9,34).…”

mentioning

confidence: 99%

“…Studies of VRE in meat have been performed in various countries (5,8,11,23,26,31,34). Nevertheless, very few such studies have been undertaken in Spain (28,38).…”

mentioning

confidence: 99%

Capacity of Listeria monocytogenes Strains from the 2011 Cantaloupe Outbreak To Adhere, Survive, and Grow on Cantaloupe

Martinez

Osborne

Jayeola

et al. 2016

Journal of Food Protection

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The 2011 listeriosis outbreak attributed to whole cantaloupe involved several genetically distinct strains of serotypes 1/2a and 1/2b that had not been previously reported in invasive listeriosis outbreaks. Here we investigated the potential of strains from the 2011 cantaloupe outbreak to adhere, survive, and grow on cantaloupe rind and flesh and in juice extracted from cantaloupe at different temperatures (4, 8, and 25°C). All strains were able to adhere and grow, with ∼10-fold increases after 7 days at 4 or 8°C and after 24 h at 25°C, with a propensity for more growth on rind than on flesh or in extract. No significant differences in growth potential were noted among the different strains or between them and unrelated strains from other listeriosis outbreaks involving celery, deli meats, or hot dogs. Similarly to the cantaloupe outbreak strains, these other strains exhibited greater propensity for growth on rind than on flesh or in extract. Rinsing of cantaloupe fragments in sterile water resulted in temporary reductions of the populations by 50- to 100-fold, suggesting the potential of such washing to reduce risk if the produce is promptly consumed. The absence of marked differences in adherence or growth between the cantaloupe outbreak strains and strains from other outbreaks highlights the need to further characterize the 2011 cantaloupe outbreak strains and elucidate potential biological attributes that contributed to their implication in the outbreak.

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“…Samples were intact packs and transferred in an insulated ice box under complete aseptic conditions with a minimum of delay to avoid contamination and harmful effects of heat or sun to the laboratory of Food Hygiene of faculty of veterinary medicine for chemical analysis and to the laboratory of food hygiene department at Animal Health Institute in Cairo for organoleptic and microbiological examination. 2-Preparation of the collected samples The samples preparation was carried out according to Petternel, et al (2014). Under possible aseptic conditions, 25g of each sample were weighed and transferred into a sterile stomacher bags containing 225 ml of sterile peptone water (0.1%).…”

Section: Methodsmentioning

confidence: 99%

Quality Assurance of Some Heat Treated Meat Products

Hady¹,

Mousa²,

Eissa³

2018

AJVS

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Key words:Luncheon, Frankfurter, Hot Dog, heat treated meat products, Coliforms, Salmonella, E.Coli, Organoleptic, Chemical and Microbiological examination.The aim of this work was to assure the quality of some heat treated meat products, through organoleptic, chemical and microbiological aspects of these products. These products were Luncheon, Frankfurter and Hot dog. A total of 75 samples of final products of Luncheon, Frankfurter and Hot dog (25 / each) were collected randomly from supermarkets in Cairo Province and transferred directly (in a dry icebox) to the laboratory under complete aseptic condition with a minimum of delay. All samples were subjected to organoleptic, chemical and microbiological examination to evaluate their quality status. The results of organoleptic examination revealed that the odour ranged from good to very good, medium to very good and fair to good in Luncheon, Frankfurter and Hot Dog respectively while colour and consistency was good to very good in the three products. The results of chemical analysis revealed that the chemical indicators pH, Total Volatile Nitrogen (T.VN.) and Thiobarbituric Acid (T.B.A.) were within the permissible limits according to EOS (2005). For the chemical examination the mean value of total mesophilic bacterial count was 5.73×10 2 ± 2.08×10 2 cfu/g, 2.07×10 6 ± 3.04×10 5 cfu/g, and 1.83×10 6 ± 2.76×10 5 cfu/g. Also, it was revealed that 100% of the examined samples of total mesophilic count of luncheon were less than the permissible limits according to EOS, (2005) while, 100% of samples of frankfurter and hot dog exceeded the permissible limits when compared with the same standard. The mean value of coliforms count were 2.92 ± 0.31cfu/g, 5.12 ± 0.25 cfu/g, and 6.92 ± 0.27cfu/g for Luncheon, Frankfurter and Hot Dog respectively. The three products were free from Salmonella. Luncheon was free from E.coli and S. aureus while frankfurter and hot dog both of E.coli and S. aureus were isolated in the rate of 80 and 12% respectively. And obtained results indicated that the gram negative coliforms and gram-positive bacteria were present predominantly, Moreover, Moulds and Yeasts counts.

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Isolation and characterization of multidrug-resistant bacteria from minced meat in Austria

Cited by 58 publications

References 31 publications

Characteristics of Extended-Spectrum β-Lactamase–ProducingEscherichia coliin Retail Meats and Shrimp at a Local Market in Vietnam

Characteristics of Extended-Spectrum β-Lactamase–ProducingEscherichia coliin Retail Meats and Shrimp at a Local Market in Vietnam

Capacity of Listeria monocytogenes Strains from the 2011 Cantaloupe Outbreak To Adhere, Survive, and Grow on Cantaloupe

Quality Assurance of Some Heat Treated Meat Products

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