Abstract
The purpose of this study was to quantify the microbial load and to detect potentially pathogenic germs on the surface of absorbent food pads in the packaging of fresh chicken and minced meat marketed in the retail units in Romania. The load in E. coli, as an indicator of faecal contamination, was significantly lower than that of Enterobacteriacea and coliform germs. Congo red-binding E. coli strains have been identified. The affinity for the Congo red dye is considered a phenotypic marker for the presence of curli fibers. These surface formations give the bacterial strains the ability to form biofilm on various surfaces. Their presence also correlates with the property of these bacterial strains to trigger severe infections in humans. These strains showed 100% resistance to fourth-generation cephalosporins, 87.5% to third-generation cephalosporins and 75% to quinolones. A single strain was resistant to meropenem. All the tested strains were susceptible to gentamicin. Coagulase-positive staphylococci were identified in 40% of the analyzed samples. Of the 30 strains of Staphylococcus spp. tested (coagulase-positive and negative), 63.3% proved to be methicillin-resistant and 43.3% had resistance to sulfamethoxazole-trimethoprim. In one sample, it was detected Salmonella infantis. Thus, it can be appreciated that these absorbent food pads may be a source of direct contamination with potentially pathogenic and / or antibiotic-resistant germs for the persons who manipulates them in their domestic environment, as well as a source of cross-contamination of food and other surfaces in the kitchen.
Highlights
In recent years, the consumers growing demands on food safety and quality, as well as on purchasing facilities, made him give up on buying from butcheries, in which the butcher handles and divides parts of the carcass and meat products as directed by the customer
The magnitude of diseases caused by pathogenic microorganisms in food, globally and in developing and underdeveloped countries, in particular [40], and the concern of highly developed countries to avoid food waste [37], has attracted the attention of European legislators and researchers on the need to act in increasing product lifetime and reduce consumer risk through active and smart food packaging [23, 31]
In accordance with existing Community legislation on products that get in contact with foods, active materials and objects are defined as those materials and objects which consist of active elements that can be released into packaged food or serving to absorb the substances coming from them in order to extend their shelf life, to maintain or improve their quality [49, 50]
Summary
The consumers growing demands on food safety and quality, as well as on purchasing facilities, made him give up on buying from butcheries, in which the butcher handles and divides parts of the carcass and meat products as directed by the customer. Numerous antimicrobial chemicals [16, 26, 33], complex chemical mixtures [21], nanoparticles [15], essential oils [29, 34] or bacteriophages activity [19] have been tested over time to be incorporated into such active materials in order to limit the development of pathogenic and altering microorganisms in packaged foods. Even though these substances have proven to be effective in the studies, the agreement on their widespread use is subjected to legislation and EFSA’s (European Food Safety Authority) approval. The limitation in the use of these substances is due to the current tendency of consumers to choose the most natural foods without additives, preservatives etc
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