The survival of<i>Salmonella enterica</i>serovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures

Kinsella, K.J.; Prendergast, Deirdre M.; McCann, M.S.; Blair, I.S.; McDowell, D.A.; Sheridan, J.J.

doi:10.1111/j.1365-2672.2008.03989.x

Cited by 33 publications

(28 citation statements)

References 28 publications

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“…High prevalence of isolation of the multi-drug resistant salmonella paratyphi A dT+clone has been recorded from poultry and poultry products in Germany and Netherlands (Miko et al, 2002). Contamination of meat with bacterial pathogens has been reported in many countries (Kinsella et al, 2008). Others recognized open air bacterial spoilage of meat by presence of gram-negative organisms (Eribo and Jay, 1985).…”

Section: Discussionmentioning

confidence: 99%

Real Time and Conventional PCR for Characterization of Salmonella sp. from Imported Meat to Egypt

El-Sayed¹,

Abdeeen²,

Akiela³

et al. 2014

Adv. Anim. Vet. Sci.

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This study was aimed to detect Salmonella spp. in imported frozen beef and buffalo meat cuts from India, Brazil, Australia and Newzeland. One hundred frozen meat samples were collected from supermarkets located at Alexandria province and from Alexandria port. Salmonella was biochemically identified in 18/100 (18%) samples. Serologically, S. paratyphi A and S. typhi were detected in 10/18 (55.56%) and 8/18 (44.44%) positive samples, respectively. Using conventional PCR, 18/18 (100%) were confirmed to be pathogenic by specific primer to rfbS gene of the pathogenic strains of Salmonella responsible for the most food poisoning while all of these pathogenic isolates 18/18 (100 %) were also confirmed by real time PCR amplifying the invA gene of Salmonella spp. All copyrights reserved to Nexus® academic publishers

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Section: Discussionmentioning

confidence: 99%

Real Time and Conventional PCR for Characterization of Salmonella sp. from Imported Meat to Egypt

El-Sayed¹,

Abdeeen²,

Akiela³

et al. 2014

Adv. Anim. Vet. Sci.

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“…The presence of bacteria in meat has been widely reported from different parts of the world [17,18]. Some groups recognized the presence of viable bacteria, especially Gram-negative organisms from 10 6 to 10 9 , as an indication of open-air meat spoilage [19], while others argued this assertion and considered the presence of a high number of background organisms as a pathogen-reduction strategy due to the organisms' antagonistic effect against pathogenic bacteria and thus safer for meat quality.…”

Section: Discussionmentioning

confidence: 99%

Microbial contamination of raw meat and its environment in retail shops in Karachi, Pakistan

Ali

Farooqui

Khan

et al. 2010

J Infect Dev Ctries

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Background: This study was conducted to examine the frequency of contamination in retail meat available in Karachi, Pakistan. Methodology: Raw meat samples (250) and surface swabs (90) from meat processing equipment and the surrounding environment were analyzed for microbiological contamination. Results: Out of 340 samples, 84% were found to be contaminated with bacterial species, including Klebsiella, Enterobacter, Staphylococcus aureus and Bacillus subtilis. A total of 550 (66%) of the bacterial isolates were potential pathogens. Of these, 342 and 208 isolates were from meat and environmental samples respectively. Food-borne pathogens isolated from meat samples included Escherichia coli O157:H7, Listeria, Salmonella Enteritidis and Shigella species whereas environmental samples yielded Staphylococcus aureus and Shigella species. Four strains of Brucella species were also isolated from meat samples. Total aerobic counts ranged between 108 -1010 CFU/g or cm2. Resistance to a wide range of antibiotics was observed. Resistance rates to ampicillin, amoxicillin, novobiocin and cefaclor were from 62 to 75% in general. Thirty-three percent of Salmonella isolates were resistant to ampicillin. No quinolone resistance was observed. Biofilm formation was observed among 88 (16%) pathogenic bacteria including E. coli, Klebsiella, Enterobacter species and Staphylococcus aureus. Conclusions: Food-borne pathogens found in retail shops could be sources for horizontal contamination of meat. Our data confirm the circulation of antibiotic resistant and biofilm forming pathogens in raw meat and its environment in retail shops in Pakistan, which could play a role in the spread of antimicrobial resistance amongst food-borne bacteria.

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“…Drying, associated with the chilling process, may influence skin surface topography and structure of cut lean tissue and fascia membranes, affecting survival and growth rates of pathogens on these very different surfaces. Some indications of such possible effects have been gained by Kinsella et al. (2009), Prendergast et al.…”

Section: Introductionmentioning

confidence: 99%

Changes inEscherichia coliO157:H7 numbers during holding on excised lean, fascia and fat beef surfaces at different temperatures

Crowley

Prendergast

McDowell

et al. 2009

Journal of Applied Microbiology

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Aim: To investigate changes in Escherichia coli O157:H7 numbers on excised beef carcass surfaces over 72 h at different temperatures. Methods and Results: Excised lean meat, fascia and fat were inoculated with E. coli O157:H7 and held in an environmental chamber for 72 h, at air speed 0·5 m s−1, relative humidity (RH) 90%, and temperatures 4, 8 and 12°C. On lean, pathogen counts increased significantly at 12°C. On fascia, significant reductions in counts occurred at 4 and 8°C. Pathogen numbers were significantly reduced on fat at 4, 8 and 12°C (64 h). Counts on fat were significantly less at all temperatures, compared to lean or fascia and surface water activity, aw, decreased significantly over time on fat at 4°C. Significant decreases in surface pH values were recorded on all meat substrates. Conclusions: The survival of E. coli O157:H7 varied in relation to the meat substrate and the holding temperature. Reductions in counts on fat surfaces appeared to be related to low surface aw values. No relationship between pathogen survival and surface pH was established. Significance and Impact of the Study: The use of excised meat pieces in an environmental cabinet offers a more flexible approach to determining the use of different chilling regimes in the production of safe meat.

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The survival ofSalmonella entericaserovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures

Cited by 33 publications

References 28 publications

Real Time and Conventional PCR for Characterization of Salmonella sp. from Imported Meat to Egypt

Real Time and Conventional PCR for Characterization of Salmonella sp. from Imported Meat to Egypt

Microbial contamination of raw meat and its environment in retail shops in Karachi, Pakistan

Changes inEscherichia coliO157:H7 numbers during holding on excised lean, fascia and fat beef surfaces at different temperatures

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