Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9441882 | Food Microbiology | 2005 | 6 Pages |
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 (â¼60 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 gâ1. 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 gâ1) were considerably higher than in preprepared or prepackaged minced beef (2.95-3.62 log10 cfu gâ1).
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Authors
H. Crowley, C. Cagney, J.J. Sheridan, W. Anderson, D.A. McDowell, I.S. Blair, R.H. Bishop, G. Duffy,