Enterobacteriaceae in beef products from retail outlets in the Republic of Ireland and comparison of the presence and counts of E. coli O157:H7 in these products |
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Affiliation: | 1. Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mza INTA), San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina;2. Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Santiago, Chile;3. Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Ruta Nacional 36, Km 601, Córdoba, Argentina;4. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917 (C1033AAJ), Ciudad Autónoma de Buenos Aires, Argentina |
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Abstract: | This study investigated the prevalence and numbers of Enterobacteriaceae in minced beef and beef burgers purchased from supermarkets and butcher shops in the Republic of Ireland (RoI). Samples (n=1303) collected between June 2001 and April 2002 from every county in the RoI (∼60 per county) were examined for the presence of Enterobacteriaceae using method BS 5763. Overall, in the 43 beef products in which E. coli O157:H7 was present the Enterobacteriaceae counts ranged from 0.52 to 6.98 log10 cfu g−1. There was no correlation between the number of Enterobacteriaceae and the presence of E. coli O157:H7. There were no significant differences between Enterobacteriaceae numbers in fresh, unpackaged, minced beef samples from butcher shops and supermarkets, or in fresh, unpackaged, beef burgers from butcher shops and supermarkets. However, there were significant differences among the numbers of Enterobacteriaceae detected in different minced beef products. The numbers of Enterobacteriaceae in fresh, unpackaged, minced beef (6.54–6.98 log10 cfu g−1) were considerably higher than in preprepared or prepackaged minced beef (2.95–3.62 log10 cfu g−1). |
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