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Food-borne pathogens cause serious health threats to consumers globally. The consumption of contaminated and undercooked meat products obtained from livestock and poultry are the major sources...
We analyzed the ability of 182 E. coli strains isolated from pork, poultry, and beef, purchased in three different supermarkets in the area of the “Italian Food Valley” (Parma, northern Italy), to form biofilms. Positive strains were also tested for the presence of 12 biofilm-associated genes.
Of the 200 examined meats and their related samples, 38% were positive for E. coli. Notably, E. coli was highest in raw beef (80%) and lowest in RTE pork (0%). The 45 E. coli isolates were resistant ≥ 50% to amoxicillin, trimethoprim and tetracycline.
This document provides information on preventive controls to control E. coli O157:H7/NM in raw beef products in beef slaughters and beef processing operations.
As E. coli O157:H7 can cause serious illness, including death, the courts in the United States of America have agreed that E. coli O157:H7 fits the definition of an adulterant under the FMIA as ground beef containing this pathogen may render the product injurious to health.
E. coli was isolated from meat samples using culture-based methods and isolates were characterized for antimicrobial resistance using whole genome sequencing. Multi-locus sequence typing, phylogroups, and a single nucleotide polymorphism (SNP)-based maximum-likelihood phylogenic tree was generated.
This study demonstrated the presence of MAR E. coli in RTE red meat products sold in Nakuru County, which is a human and animal public health concern, hence a need to urgently regulate and monitor the use of antimicrobials in animals.
The results reveal a significant prevalence of E. coli in meat products, highlighting the need for strict sanitary control practices throughout the production chain, from animal husbandry to final meat processing.
Meat may be contaminated with E. coli O157:H7 on the surface from the slaughter process or subsequent handling. When meat is minced and then formed into hamburgers, or is mechanically tenderised, these surface bacteria will be brought into the inner part of the meat.
The present study revealed that meat and some of meat products were contaminated with E. coli and S. aureus especially (beef burger, kofta and sausage).