Comparison of Bacterial Species Isolated from Ground Beef, Textured Soy Protein and Ground Beef Extended with Textured Soy Protein

Abstract

A survey of the bacterial species of public health importance which could be isolated from ground beef (GB), textured soy protein (TSP) and ground beef extended with TSP (SGB) after 3 and 10 days of storage at 4 C was conducted. Escherichia coli was the most frequent gram-negative isolate from GB and SGB. Few gram-negative organisms were found in TSP. Clostridium perfringens was the most frequent gram-positive isolate from GB and SGB while Bacillus sp. was isolated most frequently from TSP. Salmonella enteriditis ser. worthington was isolated from GB and TSP. These products contained a wide variety of microorganisms, some of which might result in a food-associated infection or intoxication. However, if properly handled and cooked before consumption, these products should present few public health hazards.