Abstract
A total of 44 samples of beef, pork, and poultry preparations were tested. Average counts (log cfu/g) of enterobacteria were 1.99 ± 0.99 (beef preparations), 1.96 ± 1.44 (pork), 2.09 ± 0.92 (chicken), and 2.17 ± 1.06 (turkey) (p > 0.05). Two hundred enterobacterial strains were identified and 13 genera (21 species) were distinguished, including species that are a significant cause of infection. The most common genera were Escherichia (32.5% of strains), Serratia (17.0%), Hafnia (12.5%), and Salmonella (12.0%). Isolates were screened by disc diffusion for susceptibility to 15 antibiotics. A total of 126 strains (63% of the isolates) were multirresistant (having resistance to two or more antibiotics), 46 (23%) were resistant to one antibiotic, and 28 (14%) were sensitive to all antibiotics. The average number of resistances per strain was 2.53 ± 2.05. A higher (p < 0.05) average number of resistances was observed in strains from turkey (3.14 ± 2.55) than in strains from beef (2.15 ± 1.22), pork (2.16 ± 1.39), or chicken (2.44 ± 2.22). At least 50% of strains showed resistance or reduced susceptibility to ampicillin, cefotaxime, ceftazidime, or streptomycin, considered to be “critically important” antimicrobial agents in human medicine. Seventy-nine strains (39.5%), 60 strains (30.0%), and 46 strains (23.0%) were weak, moderate, and strong biofilm producers (crystal violet assay), respectively. This investigation provides evidence that bacteria from red meat and poultry preparations pose major potential risk to consumers.
Highlights
The world per capita consumption of the three most consumed types of meat in 2017 was 15.7, 15.2, and 9.0 kg per person per year, for pork, poultry, and beef, respectively [1]
Most of the enterobacteria found in meat come from contamination with feces due to bowel rupture or use of contaminated water during slaughtering and evisceration
The red meat and poultry preparations harboured enterobacteria of pathogenic species, such as S. enterica. This fact suggests the risk of human infection through the consumption of raw or undercooked meat preparations and the risk of cross-contamination to other food products
Summary
The world per capita consumption of the three most consumed types of meat in 2017 was 15.7, 15.2, and 9.0 kg per person per year, for pork, poultry, and beef, respectively [1]. Regulation (EC) 853/2004 defines meat preparations as fresh meat, including meat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat and to eliminate the characteristics of fresh meat [2]. The extensive consumption of red meat and poultry leads to concerns that the products marketed should be safe, have a low spoilage rate, and show the right composition, packaging, colour, taste, and appearance. In such a scenario, products excessively contaminated with microorganisms are undesirable [3]. The family Enterobacteriaceae includes several species that are a significant cause of infection in both community and nosocomial settings [6]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
