Cent Eur J Public Health 2006, 14(3):141-144 | DOI: 10.21101/cejph.a3378

Prevalence of Some Bacteria Yeasts and Molds in Meat Foods in San Luis, Argentina

Patricia V. Stagnitta, Blas Micalizzi, Ana M. Stefanini de Guzmán
Unit of Microbiology, Department of Biochemistry and Biological Sciences, Faculty of Chemistry, Biochemistry and Pharmacy, National University, San Luis, Argentina

In this work we evaluate the microbiological quality and the hygiene degree of meat foods consumed in the city of San Luis. A total of 515 meat food samples (315 from fresh sausages, 100 from hamburgers and 100 from ground beef) were processed, being the most of them non-industrial products. The microbiological quality was determined by counts of total mesophilic bacteria, coliforms, Escherichia coli, molds and yeasts, and Clostridium perfringens. The number of total mesophilic aerobes was within the 106 cfu/g limit set by the Argentinaan Alimentary Code (AAC). Two hundred seventy six samples exhibited E. coli levels between 101 and 103 cfu/g. The 58.26% of the samples with E. coli counts above > 101 cfu/g came from hamburgers and fresh sausages exceeding the AAC limits. Counts of molds and yeasts ranged between 103 and 105 cfu/g. From a total of 515 samples, 126 exhibited C. perfringens, out of which 80 (64.08%) gave counts > 102/g, exceeding the limits set by the AAC. Out of these 80 samples, C. perfringens counts were above 105 cfu/g in 12 of them, and E. coli was also detected in 48 samples (38.10%).
The samples with counts > 105 C. perfringens/g are potentially responsible for alimentary intoxication. The results obtained indicate the need to improve the processing and handling conditions of these products.

Klíčová slova: meat foods, microbiological quality

Vloženo: 1. prosinec 2005; Revidováno: 29. březen 2006; Přijato: 29. březen 2006; Zveřejněno: 1. září 2006  Zobrazit citaci

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Stagnitta PV, Micalizzi B, de Guzmán AMS. Prevalence of Some Bacteria Yeasts and Molds in Meat Foods in San Luis, Argentina. Cent Eur J Public Health. 2006;14(3):141-144. doi: 10.21101/cejph.a3378. PubMed PMID: 17152228.
Sdílet...
Stáhnout citaci
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Zobrazit celý článek

    Reference

    1. Food infections and intoxications from microbiological origin. In: Frazier WC, Westhoff DC. Food Microbiology. 3rd ed. Zaragoza: EditorialAcribia S.A; 1978. p. 413. (In Spanish.)
    2. Cordoba MG, Cordoba JJ, Jordano R. Evaluation of microbial hazards during processing of Spanish prepared Flamenquin. J Food Prot. 1998 Jun;61(6):693-9. Přejít k původnímu zdroji... Přejít na PubMed...
    3. Emswiler BS, Pierson CJ, Kotula AW. Bacteriological quality and shelf life of ground beef. Appl Environ Microbiol. 1976 Jun;31(6):826-30. Přejít k původnímu zdroji...
    4. Sackey BA, Mensah P, Collison E, Sakyi-Dawson E. Campylobacter, Salmonella, Shigella and Escherichia coli in live and dressed poultry from metropolitan accra. Int J Food Microbiol. 2001 Dec 4;71(1):21-8. Přejít k původnímu zdroji...
    5. Clostridium perfringens. In: Smith LDS, Williams BL. The pathogenic anaerobic bacteria. 3rd ed. Sprinfield, USA: Charles C. Thomas Publishers; 1984. p. 101-136.
    6. Piola JC, Cagna B, Prada DB, Evangelista M. Food poisoning in Rosario, 1990-99. In: XII Argentina Congress of Toxicology; 2001 Sep 25-27; Rosario, Argentina.
    7. LaurellAsa C. Report to the supply commission and distribution of foods II, Legislative Assembly. Mexico: Secretary of Health of the Federal Dictrict; 2002. (In Spanish.)
    8. Stagnitta PV, Micalizzi B, Stefanini de Guzmán AM. Prevalence of enterotoxigenic Clostridium perfringens in meats in San Luis, Argentina. Anaerobe. 2002 Oct;8(5):253-8. Přejít k původnímu zdroji...
    9. Feng P, Weagant SD, Grant MA. Chapter 4. Enumeration of Escherichia coli and the Coliform Bacteria. In: Bacteriological Analytical Manual. Food and Drug Administration. 8th Edition, Revision A. [monograph on the Internet]. Gaithersburg: AOAC International; 1998 [cited 2006 Mar 23]. Available from: http://www.cfsan.fda.gov/~ebam/bam-4.html.
    10. William DSTJ, Matches JR, Wekell MM. Use of iron milk medium for enumeration of Clostridium perfringens. J Assoc Off Anal Chem. 1982;65(5):1129-33. Přejít k původnímu zdroji...
    11. de Man JC. Most Probable Number tables, corrected. Eur J Appl Biotechnol. 1983;17: 301-5. Přejít k původnímu zdroji...
    12. Neut C, Pathak J, Romond C, Beerens H. Rapid detection of Clostridium perfringens: comparison of lactose sulfite broth with tryptose-sulfitecycloserine agar. J Assoc Off Anal Chem. 1985 Sep-Oct;68(5):881-3. Přejít k původnímu zdroji... Přejít na PubMed...
    13. Buchanan AG. Clinical laboratory evaluation of a reverse CAMP test for presumptive identification of Clostridium perfringens. J Clin Microbiol. 1982 Oct;16(4):761-2. Přejít k původnímu zdroji... Přejít na PubMed...
    14. Cato EP, George WL, Finegold SM. Genus Clostridium. In: Sneath PHA, Mair NS, Sharpe ME, Holt JG, editors. Bergey's manual of systematic bacteriology. Baltimore: Williams & Wilkins; 1986. p. 1141-1200.
    15. De la Canal JJ. Meat foods and similar ones. Chapter VI. Art. 255 bis. [code of law on Internet]. De la Canal & Asociados SRL; c2004 [cited 2006 Mar 23]. Available from: www.anmat.gov.ar/codigo/caal.htm. (In Spanish.)
    16. Alonso-Calleja C, Martínez-Fernández B, Prieto M, Capita R. Microbiological quality of vacuum-packed retail ostrich meat in Spain. Food Microbiol. 2004 Apr;21(2):241-6. Přejít k původnímu zdroji...
    17. Meara PJ, Melmed LN, Cook RC. Microbiological investigation of meat wholesale premises and beef carcases in Johannesburg. J S Afr Vet Assoc. 1977 Dec;48(4):255-60. Přejít na PubMed...
    18. Du WX, Huang T, Kim J, Marshall MR, Wei C. Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions. J Agric Food Chem. 2001 Jan;49(1):527-34. Přejít k původnímu zdroji...
    19. GillespieI,LittleC,MitchellR.Microbiologicalexaminationofcoldreadyto-eat sliced meats from catering establishments in the United Kingdom. J Appl Microbiol. 2000 Mar;88(3):467-74. Přejít k původnímu zdroji...
    20. Hansson IB. Microbiological meat quality in high- and low-capacity slaughterhouses in Sweden. J Food Prot. 2001 Jun;64(6):820-5. Přejít k původnímu zdroji... Přejít na PubMed...
    21. Heredia N, Garcia S, Rojas G, Salazar L. Microbiological condition of ground meat retailed in Monterrey, Mexico. J Food Prot. 2001 Aug;64(8):1249-51. Přejít k původnímu zdroji... Přejít na PubMed...
    22. Mosupye FM, von Holy A. Microbiological hazard identification and exposureassessmentofstreetfoodvendinginJohannesburg,SouthAfrica. Int J Food Microbiol. 2000 Nov 1; 61(2-3):137-45. Přejít k původnímu zdroji...
    23. Murray KA, Gilmour A, Madden RH. Microbiological quality of chilled beef carcasses in Northern Ireland: a baseline survey. J Food Prot. 2001 Apr;64(4):498-502. Přejít k původnímu zdroji... Přejít na PubMed...
    24. Phillips D, Sumner J, Alexander JF, Dutton KM. Microbiological quality of Australian beef. J Food Prot. 2001 May;64(5):692-6. Přejít k původnímu zdroji... Přejít na PubMed...
    25. Phillips D, Sumner J, Alexander JF, Dutton KM. Microbiological quality of Australian sheep meat. J Food Prot. 2001 May;64(5):697-700. Přejít k původnímu zdroji... Přejít na PubMed...
    26. Soriano JM, Rico H, Molto JC, Manes J. Microbial evaluation of Spanish potato omelette and cooked meat samples in University restaurants. J Food Prot. 2000 Sep;63(9):1273-6. Přejít k původnímu zdroji... Přejít na PubMed...
    27. Vanderlinde PB, Shay B, Murray J. Microbiological quality of Australian beef carcass meat and frozen bulk packed beef. J Food Prot. 1998 Apr; 61(4):437-43. Přejít k původnímu zdroji... Přejít na PubMed...
    28. Capita R, Alonso-Calleja C, Garcia-Fernandez MD, Moreno B. Microbiological quality of retail poultry carcasses in Spain. J Food Prot. 2001 Dec;64(12):1961-6. Přejít k původnímu zdroji... Přejít na PubMed...
    29. Gill CO, Penney N, Nottingham PM. Effect of delayed evisceration on the microbial quality of meat. Appl Environ Microbiol. 1976 Apr; 31(4): 465-8. Přejít k původnímu zdroji...
    30. Little CL, Gillespie IA, Mitchell RT; Local Authority Co-ordinating body on Food and Trading Standards; Public Health Laboratory Service. Microbiological examination of ready-to-eat burgers sampled anonymously at the point of sale in the United Kingdom. Commun Dis Public Health. 2001 Dec;4(4):293-9.
    31. Roberts TA, Britton CR, Hudson WR. The bacteriological quality of minced beef in the U.K. J Hyg (Lond). 1980 Oct;85(2):211-7. Přejít k původnímu zdroji...
    32. Dalton CB, Gregory J, Kirk MD, Stafford RJ, Givney R, Kraa E, Gould D. Foodborne disease outbreaks in Australia, 1995 to 2000. Commun Dis Intell. 2004;28(2):211-24. Přejít na PubMed...
    33. Taormina PJ, Dorsa WJ. Growth potential of Clostridium perfringens during cooling of cooked meats. J Food Prot. 2004 Jul;67(7):1537-47. Přejít k původnímu zdroji... Přejít na PubMed...
    34. Villalobos de Bastardo LB, Elguezabal Aristizabal L. Microbiological quality of the bivalve Pinctada imbricata commercialized in Cumana, Venezuela. Acta Cient Venez. 2001;52(1):55-61.
    35. ElsonR,BurgessF,LittleCL,MitchellRT;LocalAuthoritiesCo-Ordinators of Regulatory Services and the Health Protection Agency. Microbiological examination of ready-to-eat cold sliced meats and pate from catering and retail premises in the UK. J Appl Microbiol. 2004; 96(3):499-509. Přejít k původnímu zdroji...
    36. ShlimDR.Lookingforevidencethatpersonalhygieneprecautionsprevent traveler's diarrhea. Clin Infect Dis. 2005 Dec 1;41 Suppl 8:S531-5 Přejít k původnímu zdroji... Přejít na PubMed...
    37. Vaz ML, Novo NF, Sigulem DM, Morais TB. A training course on food hygiene for butchers: measuring its effectiveness throug microbiological analysis and the use of an inspection checklist. J Food Prot. 2005 Nov;68(11):2439-42. Přejít k původnímu zdroji... Přejít na PubMed...

    Zpět na obsah