Virulence and antimicrobial resistance of Salmonella spp. and Escherichia coli in the beef jerky production line

Abstract

Intense manipulation during beef jerky production increases the possibility of contamination with pathogenic microorganisms. This study evaluated the contamination by thermotolerant coliforms, Escherichia coli and Salmonella spp., on processing surfaces and raw materials during beef jerky production, as well as in the final product. Thermotolerant coliforms were found on all surfaces tested and in the raw material. Escherichia coli was identified in 6.7% of the surface samples, while Salmonella spp. was found in 3.3% of the surface samples and 8.6% of raw material samples. Virulence genes were detected in Salmonella spp. isolates. One Salmonella spp. isolate was resistant to sulfonamide, while one E. coli isolate was multiresistant, including the presence of resistance genes sul2, strA, strB, tetA and tetB. The presence of coliforms demonstrates failings in hygienic-sanitary procedures. The presence of pathogenic microorganisms causing foodborne diseases in the production line indicates persistent contamination in the production plant. Although the drying process applied to beef jerky should guarantee the safety of the final product, the presence of multiresistant pathogenic microorganisms, presenting virulence genes, should be a matter of concern. Because beef jerky is a ready-to-eat product, a failure in the production process may cause such microorganisms to pose a public health risk.

Antimicrobial Resistance in Farm Animals in Brazil: An Update Overview

“…All 18 STEC isolates detected were susceptible to 12 antimicrobial agents tested, except streptomycin [126]. In contrast, the MDR profile has been detected among E. coli isolates [127], including serotype O157: H7 isolates [128].…”

“…Few Salmonella sp. isolates have been evaluated for antimicrobial resistance due to low levels of their detection in carcasses, production line, and slaughterhouse environment [127][128][129][130]. Salmonella sp.…”

“…Salmonella sp. isolates susceptible to all antimicrobial agents tested were observed in some studies [127,130]. However, isolates resistant to trimethoprim-sulfamethoxazole, sulfamethoxazole, and tetracycline were detected in cutting boards of butcher shops from Minas Gerais State (SE).…”

Исследования Мяса, Полученного От Вынужденно Убитых Животных

“…Одним із таких біологічних ризиків є ризик, пов'язаний із використання м'яса, отриманого від вимушено забитих тварин, яке може бути обсемінене небезпечними мікроорганізмами [1][2][3][4][5].…”

Occurrence and characterization of Listeria monocytogenes from beef jerky processing line

“…Beef jerky is a very popular RTE product in the United States of America (USA) and Canada, where it is available in nearly every convenience store, gas station, supermarket, and variety shop. In Brazil, beef jerky consumption is low and production is mainly destined for exportation, generally to the USA, United Kingdom (UK) and Japan (Fernandes et al 2017).…”