Prevalence of Campylobacter, Salmonella, and Escherichia coli on the External Packaging of Raw Meat

Abstract

During September and October 2002, 3,662 prepackaged raw meat samples were collected to evaluate the extent and nature of microbiological contamination on external surfaces of the packaging, which could potentially cross-contaminate ready-to-eat foods during and after purchase. Salmonella was detected on two (<1%) samples of external packaging (both from raw chicken), and Campylobacter was detected on 41 (1.1%) samples of external packaging. The external packaging of game fowl exhibited the highest Campylobacter contamination (3.6%), followed by raw chicken (3.0%), lamb (1.6%), turkey (0.8%), pork (0.2%), and beef (0.1%); Campylobacter jejuni and Campylobacter coli accounted for 59% (24 of 41) and 24% (10 of 41) of the contaminating Campylobacter species, respectively. C. coli isolates from the external packaging were more multiresistant to antimicrobial drugs, including quinolones such as ciprofloxacin, than was C. jejuni. Escherichia coli (an indicator of fecal contamination) was isolated from the external packaging on 4% of the raw meat samples at levels of 40 to 10(5) CFU per swab. The external packaging of raw meats is a vehicle for potential cross-contamination by Campylobacter, Salmonella, and E. coli in retail premises and consumers' homes. The external surface of heat-sealed packaging was less frequently contaminated with Campylobacter and E. coli compared with other types of packaging (e.g., overwrapping, bag, and tie tape) (P < 0.0001 to 0.01). In addition, external packaging of raw meats was contaminated less frequently with Campylobacter and E. coli when packaging was intact, packaging and display areas were visually clean, display temperatures were below 8 degrees C, and hazard analysis systems were in place.

Campylobacter jejuni: A Review of its Characteristics, Pathogenicity, Ecology, Distribution, Subspecies Characterization and Molecular Methods of Detection

“…The highest incidence of campylobacters on the interior packaging material of raw meat was found to be from game fowl (3.6%) followed by raw chicken (3.0%), lamb (1.6%) and beef (0.1%) (Burgess et al, 2005). C. coli isolates from the external packaging were more multiresistant to antimicrobial drugs than were C. jejuni isolates.…”

Examination of the Source and Extended Virulence Genotypes ofEscherichia coliContaminating Retail Poultry Meat

“…Unfortunately, it also may serve as a vehicle of foodborne pathogens, such as Campylobacter and Salmonella (Dufrenne et al, 2001;Zhao et al, 2001;Dominguez et al, 2002;Wilson 2002;Burgess et al, 2005;Meldrum et al, 2005Meldrum et al, , 2006Rodrigo et al, 2006;Meldrum and Wilson, 2007;Trajkovic-Pavlovic et al, 2007;Vindigni et al, 2007). Similarly, we and others have hypothesized that retail poultry may be a foodborne reservoir of ExPEC causing such conditions as UTIs, meningitis, and sepsis of human beings ( Johnson et al, , 2007aRodriguez-Siek et al, 2005a;Manges et al, 2007).…”

Poultry Food Safety Control Interventions in the Domestic Kitchen

“…Contamination on the outside of packaging has been previously highlighted by Burgess et al . (), who reported that 3% of the external surfaces of raw chicken packs were contaminated with organisms originating from the poultry. Furthermore, a recent study by the Food Safety Authority of Ireland (FSAI) detected Campylobacter on 8.9% of the external surfaces of conventional poultry packaging and 1.6% of leak‐proof packs (FOOD SAFETY AUTHORITY OF IRELAND FSAI ).…”