Microbial contamination in bulk ready-to-eat meat products of China in 2016

Yang, Shuran; Pei, Xin; Yang, Dajin; Zhang, Huaning; Chen, Qiuxia; Chui, Huixia; Qiao, Xin; Yu-lan, Huang; Liu, Qiyong

doi:10.1016/j.foodcont.2018.03.027

Cited by 22 publications

(12 citation statements)

References 24 publications

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“…The prevalence of S. aureus in meat products, dairy, vegetables and fruit, and desserts was 2.6% (31/1209), 3.0% (6/200), 2.2% (9/401) and 2.3% (8/350), respectively. Yang et al found that 1.1% (39/3417) of bulk ready-to-eat meat products collected from China in 2016 had S. aureus at more than 100 CFU/g (colony-forming units/g), and meat with sauce showed the highest microbial contamination rate of 1.6% (30/1909) compared with other four categories of RTEIB meat products [1]. Harada et al detected 16 (5.7%) S. aureus strains from 282 ready-to-eat foods, including six (6.3%) strains from lightly pickled vegetables; seven (8.0%) from a western-style dessert; and three (3.1%) from ready-to-eat fish and seafood products, retailed from Osaka Prefecture, Japan [22].…”

Section: Resultsmentioning

confidence: 99%

“…Due to weak sterilization intensity and lack of packing, RTEIB food could be easily contaminated by microorganisms and chemical hazards during transportation, sale and storage. Remarkably, Staphylococcus aureus is considered as one of the main food safety hazards [1]. S. aureus is one of important foodborne pathogens and can produce Staphylococcal enterotoxins, which can induce severe symptoms; i.e.…”

Section: Introductionmentioning

confidence: 99%

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The Prevalence, Antibiotic Resistance and Biofilm Formation of Staphylococcus aureus in Bulk Ready-To-Eat Foods

et al. 2019

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The prevalence of Staphylococcus aureus in 2160 bulk ready-to-eat foods from the Sichuan province of China during 2013–2016 was investigated. The antibiotic resistance and the associated genes, as well as biofilm formation capacity of the S. aureus isolates were measured. Furthermore, the relationship between the antibiotic resistance and the resistant genes was discussed. It was found that 54 S. aureus isolates were recovered, and their prevalence in meat products, dairy, fruit and vegetables, and desserts were 31 (2.6%), six (3.0%), nine (2.2%) and eight (2.3%), respectively. Most strains (52/54) were resistant to at least one of the antibiotics, and 21 isolates were identified as multidrug-resistant (MDR) S. aureus. Three isolates were found to be methicillin-resistant S. aureus. Penicillin, erythromycin, clindamycin, tetracycline and inducible clindamycin resistance were determined as the predominant antibiotics, and the isolates with the phenotypic resistance on these five antibiotics were all determined positive for the resistant gene associated. In total, 33 of 54 S. aureus isolates showed biofilm formation capacity, including two strong biofilm producers, one moderate and 30 weak ones. Two S. aureus isolates with strong biofilm formation abilities showed multi-drug resistance, and one moderate biofilm producer was resistant to two categories of antibiotics.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Prevalence, Antibiotic Resistance and Biofilm Formation of Staphylococcus aureus in Bulk Ready-To-Eat Foods

et al. 2019

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“…This detection rate of Salmonella -positive samples is close to the 57.5% of street-vended foods ( n = 40) in Ethiopia (Mulugeta and Million, 2013), yet it is much higher than the 41.0% of RTE meats ( n = 79) in Taiwan (Manguiat and Fang, 2013), and the 40.0% of RTE meats ( n = 20) in Havana, Namibia (Shiningeni et al, 2018). On the other hand, other studies have reported extremely low detection rates of Salmonella -positive samples (<4.0%) in RTE meat products (Osaili et al, 2014; Yang et al, 2016; Yang et al, 2018). Together these results indicated that Salmonella in RTE meat products throughout the world was more prevalent in specific years tested.…”

Section: Discussionmentioning

confidence: 85%

Diversity of Serotype, Genotype, and Antibiotic Susceptibility of Salmonella Prevalent in Pickled Ready-to-Eat Meat

Wang

Sheng

et al. 2019

Front. Microbiol.

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Pickled ready-to-eat meat (PRTEM) is a meat product that is treated with various seasonings and then cooked. PRTEM is a popular food consumed mostly in China and some Asian countries. Since this food is considered ‘ready to eat’, once it is contaminated by foodborne pathogens such as Salmonella, the prospect for significant morbidity, mortality, and immeasurable economic losses can occur. Here we investigated the prevalence and concentration of Salmonella in 107 PRTEM samples collected from Shaanxi, China during 2015–2016. Furthermore, we analyzed the serotype, antibiotic susceptibility, and presence of antibiotic resistance genes and amino acid mutations in 219 Salmonella isolates, followed by subtyping of 115 representative isolates. The average detection rate of Salmonella-positive PRTEM was 58.9%, and the average most probable number (MPN) of Salmonella in positive samples was 2.27 logMPN per gram of sample (range: 2.10–2.43). Ten serotypes were identified from the 219 Salmonella isolates, with S. Thompson (37.9%) and S. Indiana (20.5%) being predominant. The remaining serotypes were S. Typhi (7.8%), S. Typhimurium (7.3%), S. Mbandaka (6.9%), S. Albany (6.4%), S. Blockley (5.5%), S. Infantis (4.1%), S. Escanaba (3.2%), and S. Dusseldorf (0.5%). All isolates were resistant to ceftiofur (100%), while most of them were resistant to ciprofloxacin (99.1%), amoxicillin-clavulanic acid (97.7%), trimethoprim-sulfamethoxazole (96.4%), ampicillin (92.3%), sulfisoxazole (92.2%), tetracyclines (90.4%), and nalidixic acid (90.4%), respectively. A single mutation of Ser83Phe (27.1%) and double mutations of Ser83Phe-Asp87Gly (25.9%) in GyrA were detected in 85 isolates, whereas mutations of Thr57Ser (63.9%) and Ser80Arg (36.1%) in ParC were detected in 122 isolates. qnrB, oqxAB, aac(6′)-Ib, and qnrA were present in 50 (22.8%), 48 (21.9%), 26 (11.9%), and 1 (0.5%) isolate(s), respectively. Pulse field gel electrophoresis results revealed that those isolates recovered from the same type of PRTEM or the same sampling place shared identical or similar DNA profiles, antibiotic resistance phenotypes, and even plasmid-mediated quinolone resistance encoding genes. The findings indicate that Salmonella is commonly prevalent in PRTEMs at high concentrations in Shaanxi, China. More attention should be paid to the processing and storage of this ready-to-eat food to prevent bacterial contamination and foodborne outbreaks.

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“…The over-standard rate of coliform bacteria was 61.7% (29/47). Among the 29 cooked meat products exceeding the national standard, the coliform group exceeded 100%; Coliform bacteria have been used as food safety and hygiene indicators in many countries because they can cause potential public health problems (Yang et al, 2018, Jay, Loessner, & Golden, 2005. Coliform specifically exists in warm-blooded animals, which indicate that its presence in contaminated RTE meat products is mainly due to manmade contamination and poor disinfection facilities available in the supermarket.…”

Section: Discussionmentioning

confidence: 99%

Multisite survey of bacterial contamination in ready‐to‐eat meat products throughout the cooking and selling processes in urban supermarket, Nanjing, China

Wang

Chen

et al. 2020

Food Science & Nutrition

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Objective: Ready-to-eat (RTE) meat is a kind of popular instant food easily contaminated by microbes, which is one of the causes of foodborne diseases. This study analyzes the possible sources of RTE food bacterial contamination during processing and subsequent selling.Method: Samples of eight kinds of RTE meat were collected from four supermarkets in Nanjing, China. The knives, chopping boards, trays(containers of food), clamps, air, water, and hands of the sales staff were sampled, and the enumeration of aerobic plate count and total coliforms and pathogenic bacteria was performed. Results:The survey revealed that poor hygienic levels was the causes that RTE meat products were contaminated by bacteria at different levels. With regard to pathogen, the incidences of Salmonella spp. and Staphylococcus aureus were 4.2% and 2.1%, respectively. These results also revealed that the bacterial contamination of RTE food was caused by the air, as well as clamps, chopping boards, knives, trays, and hands of the operators. The total number of aerobic colonies were positively correlated with the amount of RTE food in one pot (r = .87728, p = .0217), and negatively correlated with the maximum temperature in the center of the meat (r = −.81633, p = .0475). Conclusion:The high number of bacteria in RTE foods indicates potential food safety risks and the need to improve the health of supermarket sales staff. The most important thing is to determine how to raise hygiene awareness of employees through food safety education. Meanwhile, a comprehensive set of regulations on hand cleaning and disinfection should be developed to facilitate public health and reduce foodborne illness caused by the consumption of RTE food. K E Y W O R D Sbacterial contamination, Chinese, pathogens, processing, RTE meat product, selling, supermarket

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Microbial contamination in bulk ready-to-eat meat products of China in 2016

Cited by 22 publications

References 24 publications

The Prevalence, Antibiotic Resistance and Biofilm Formation of Staphylococcus aureus in Bulk Ready-To-Eat Foods

The Prevalence, Antibiotic Resistance and Biofilm Formation of Staphylococcus aureus in Bulk Ready-To-Eat Foods

Diversity of Serotype, Genotype, and Antibiotic Susceptibility of Salmonella Prevalent in Pickled Ready-to-Eat Meat

Multisite survey of bacterial contamination in ready‐to‐eat meat products throughout the cooking and selling processes in urban supermarket, Nanjing, China

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