Fresh Raw Beef Research Articles

Production and preservation quality assessment of canned beef

The present study was undertaken to produce canned beef along with the determination of its preservation quality. Kalojira oil (Nigella sativa), Na-nitrite (NaNO2 ) and common salt (NaCl) were added in beef and treated as preservative groups namely T1 , T2 and T3 treatment group respectively. Beef without addition of any preservative kept as control group (T0 ) and each group or treatment containing three (03) replications. Data from both fresh raw beef and canned beef were compared statistically in an ANOVA of a Completely Randomized Design using General Linier Model Procedures of SPSS, 20 computer software packages. Beef was purchased from local market immediate after slaughter and brought at meat processing laboratory of BLRI. The physicochemical properties and microbiological properties of both raw beef and canned beef were recorded. The physical properties viz, pH, drip and cook loss of fresh raw beef were 6.40, 5.55% and 27.71%, respectively. The moisture and CP content in raw beef were 74.61 and 25.39%, respectively. The total viable bacteria count and Coliform count in raw beef were 8.8 × 106 and 4.3 × 104 cfu/g, respectively. The pH of canned beef was higher (p < 0.05) in meat preserved with NaNO2 and Kalojira oil than that of NaCl and control group. Preservatives, however, had no effects (p > 0.05) on moisture or DM and CP content in canned beef. Though, there was no significant (p > 0.05) effect, but Kalojira oil performed as impressive preservative compared to others. In microbiological aspects of canned meat, the TVC, TCC, Salmonella spp. and Staphylococcus spp. were entirely absent in Kalojira group. In case of NaNO2 and NaCl group, only a very few numbers of viable bacteria were found (1 × 102 ). On the other hand, only the Staphylococcus bacteria were found in case of control group. Considering the physico-chemical and microbiological aspects in canned beef, it may be concluded that the Kalojira oil could be a suitable value-added preservative in meat canning.

Comparative analysis of traditional preservatives for raw beef

Butchers in developing countries face the challenge of finding affordable disinfectants for their products which are not associated with adverse impacts on quality and shelf life. As an affordable option, traditional disinfectants, vinegar, and NaCl solutions have been renowned since ancient times, which led this study to focus on assessing the nutritional and sensory quality of raw beef treated with conventional disinfectants during processing. In a completely randomized study design, the fresh raw beef samples were split into three treatments: T1 as control (water), T2 (vinegar), and T3 (0.9% NaCl solution), and their effects on nutritional and sensory quality (color, appearance, aroma, and texture) were studied. It was found that there was a decrease in the value of moisture content, crude protein, and ether extract (p<0.001) associated with the incorporation of vinegar, whereas the dry matter and ash content (p<0.001) increased. On the other hand, apart from moisture, the other parameter seemed to decrease with the infusion of salt. With more storage time, the pH and dry matter content both considerably dropped (p<0.001), and a significant (p<0.001) color change was seen. A significant association (p<0.05) was found between drip loss and cooking loss after 24 hours. In conclusion, a certain level of vinegar can be used in beef preservation for better nutritional and textural properties.

Validation of the KangarooSci® Aerobic Count Plate for the Enumeration of Meosphilic Aerobic Bacteria in Selected Foods and on Stainless Steel Environmental Surfaces: AOAC Performance Tested MethodSM 062301.

The KangarooSci® Aerobic Count Plate is a sample-ready culture medium system, for direct counting of aerobic bacteria colonies after 48-72 h of incubation. The KangarooSci Aerobic Count Plate was evaluated for AOAC® Performance Tested Methods SM certification. The KangarooSci Aerobic Count Plate (ACP) was evaluated through matrix studies and product consistency/stability study and robustness testing. For the matrix study, nine food products (nonfat dry milk powder, fresh raw bovine milk, pasteurized liquid bovine milk, fresh raw ground beef, frozen uncooked chicken breast, cooked shredded pork, apple juice, ice cream, and fresh strawberries), and one environmental surface (stainless steel) were evaluated following the KangarooSci ACP product instructions and compared to the ISO 4833-1:2013-pat 1, Microbiology of food and animal feeding stuffs-Horizontal methods for the enumeration of microorganisms-Part 1: Colony count at 30 °C by the pour plate technique reference standard. The product consistency and stability testing evaluated three separate production lots of the KangarooSci ACP. The robustness testing examined three test parameters, volume of sample plated, incubation time, and incubation temperature using a factorial study design. Results from the matrix study demonstrated equivalent performance between the KangarooSci ACP and the ISO 4833-1:2013 reference standard. The product consistency and stability testing showed that the performance of the assay was equivalent over time up to 12 months and between production lots. Minor changes to the operational test conditions showed no significant impact on performance during the robustness testing. The KangarooSci ACP is an effective method for aerobic plate count for all matrixes evaluated. The KangarooSci Aerobic Count Plate allows for fast, reliable enumeration of aerobic bacteria. Utilizing the alternative method takes up less space in incubators, requiring no sample spreader, and requires less consumables compared to the reference method.

Determination of Verification Parameters for Using the Manual Sampling Device for Fresh Raw Beef Trim

Multifaceted food safety systems are used by the beef processing industry to minimize risk of bacterial contamination of the finished product. These systems are comprised of several parts including the conditional release of product requiring a sample to produce a negative result on a pathogen test prior to sending the product into the food supply. The methods of sample collection require verification activities that ensure the sampling protocols are performed adequately. The research described herein was done to determine the parameters for use in verifying adequate beef trim sampling for the Manual Sampling Device (MSD) method. In addition, the efficacy of repeated sampling via multiple applications of the MSD procedure on a fresh raw beef trim combo was investigated. The results show that MSD sample collection thatcoversless than the entire combo surface, but at least one-halfof the combo surface and is collected for a minimum of 90 s, is adequate for the recovery of organisms and prevalence targets from fresh raw beef trim. In addition, the evidence that MSD sample collection thatoccurs forless than the recommended time, butnot less than 30 s per side of the swab, is adequate for the recovery of organisms and prevalence targets from raw beef trim. Finally, results show that in a scenario where an in-plant MSD sample and a regulatory MSD sample are required from the same combo, two MSD samples can be collected from the same combo bin with similar test results for both samples. While the recommended MSD protocol specifications will not be changed, the data presented herein provide support for some flexibility in accepting test results when verification activities indicate that sampling did not occur as specified in the recommended procedure.

Validation of the 3M™ Molecular Detection Assay 2 - STEC Gene Screen (stx) for the Detection of Shiga Toxin Gene (stx1 and/or stx2) in Additional Matrixes: AOAC Performance Tested MethodSM 071903.

BackgroundThe 3M™ Molecular Detection Assay 2 - STEC Gene Screen (stx) method is based on gene amplification by the use of real-time loop-mediated isothermal amplification when used with the 3M Molecular Detection System for the rapid and specific detection of Shiga toxin gene (stx1 and/or stx2) from Shiga toxin-producing enterohemorrhagic Escherichia coli (STEC) in enriched foods.ObjectiveThe 3M Molecular Detection Assay 2 - STEC Gene Screen (stx) method was evaluated as a Level 2 method modification to add new matrixes to the certified claim: 25 g fresh raw ground beef (approximately 75% lean), 375 g raw beef trim (approximately 75% lean), 375 g fresh raw ground pork (approximately 70% lean), 375 g fresh raw poultry parts, and 25 g sprouts.MethodsMatrix studies were conducted to assess the method’s performance compared to the US Department of Agriculture Food Safety and Inspection Service Microbiology Laboratory Guidebook, 5C.00 for meat and poultry, and to the US Food and Drug Administration Bacteriological Analytical Manual, Ch. 4A for sprouts, using an unpaired study design.ResultsThe 3M Molecular Detection Assay 2 - STEC Gene Screen (stx) method demonstrated no significant differences between presumptive and confirmed results or between candidate and reference method results for any of the matrices tested.Conclusion and HighlightsThe data collected in these studies demonstrate that the 3M Molecular Detection Assay 2 - STEC Gene Screen (stx) is a reliable method for the rapid and specific detection of STEC in fresh raw ground beef (approximately 75% lean), fresh raw beef trim (approximately 75% lean), fresh raw ground pork (approximately 70% lean), fresh raw poultry parts, and sprouts.

Validation of the 3M™ Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) for the Detection of Shiga Toxin Gene (stx1 and/or stx2) and Intimin Gene (eae): AOAC Performance Tested MethodSM 071902.

BackgroundThe 3M™ Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) method is based on gene amplification by the use of real-time loop-mediated isothermal amplification when used with the 3M Molecular Detection System for the rapid and specific detection of Shiga toxin gene (stx1 and/or stx2) and intimin gene (eae) from Shiga toxin-producing enterohemorrhagic Escherichia coli (STEC) in enriched foods.ObjectiveThe 3M Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) method was evaluated as a Level 2 method modification to add new matrixes to the certified claim: 25 g fresh raw ground beef (approximately 75% lean), 375 g fresh raw ground pork (approximately 70% lean), 375 g fresh raw poultry parts, and 25 g sprouts.MethodsMatrix studies were conducted to assess the method’s performance compared to the U. S. Department of Agriculture Food Safety and Inspection Service Microbiology Laboratory Guidebook, 5C.00 for meat and poultry, and to the U. S. Food and Drug Administration Bacteriological Analytical Manual, Ch. 4A for sprouts, using an unpaired study design.ResultsThe 3M Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) method demonstrated no significant differences between presumptive and confirmed results or between candidate and reference method results for any of the matrixes tested.Conclusion and HighlightsThe data collected in these studies demonstrate that the 3M Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) is a reliable method for the rapid and specific detection of STEC in fresh raw ground beef (approximately 75% lean), fresh raw ground pork (approximately 70% lean), fresh raw poultry parts, and sprouts.

Validation of the 3M™ Molecular Detection Assay 2 - STEC Gene Screen (stx) for the Detection of Shiga Toxin Gene (stx1 and/or stx2) in Fresh Raw Ground Beef and Fresh Spinach: AOAC Performance Tested MethodSM 071903.

BackgroundThe 3M™ Molecular Detection Assay 2 - STEC Gene Screen (stx) method is based on gene amplification by the use of real time loop-mediated isothermal amplification when used with the 3M Molecular Detection System for the rapid and specific detection of Shiga toxin gene (stx1 and/or stx2) from Shiga toxin-producing Escherichia coli (STEC) in enriched foods. The stx assay does not differentiate between stx1 and stx2 but detects the presence of stx1 and/or stx2.ObjectiveThe 3M Molecular Detection Assay 2 - STEC Gene Screen (stx) method was evaluated for AOAC® Performance Tested MethodsSM certification.MethodsMatrix studies, inclusivity/exclusivity, robustness testing, product stability, and lot-to-lot variability testing were conducted to assess the method’s performance.ResultsThe 3M Molecular Detection Assay 2 - STEC Gene Screen (stx) demonstrated equivalent results to the United States Department of Agriculture/Food Safety and Inspection Service Microbiology Laboratory Guidebook Chapter 5C.00 reference method for fresh raw ground beef, and the U.S. Food and Drug Administration Bacteriological Analytical Manual Chapter 4A reference method for fresh spinach. The 3M Molecular Detection Assay 2 - STEC Gene Screen (stx) detected all STEC E. coli strains (E. coli strains with stx1 and/or stx2 genes) and did not detect any of the 45 strains from the exclusivity panel. Robustness testing indicated that small variations in critical test parameters did not adversely affect the assay’s performance. Product consistency and stability testing demonstrated no differences between the lots evaluated.ConclusionThe data collected in these studies demonstrate that the 3M Molecular Detection Assay 2 - STEC Gene Screen (stx) is a reliable method for the rapid and specific detection of Shiga toxin-producing E. coli in raw ground beef and spinach.HighlightsThe 3M Molecular Detection Assay 2 - STEC Gene Screen (stx) method is suitable for the rapid and specific detection of Shiga toxin-producing E. coli in fresh raw ground beef, and spinach.

Prevalence of Shiga Toxin-Producing Escherichia coli O157 and Non-O157 Serogroups Isolated from Fresh Raw Beef Meat Samples in an Industrial Slaughterhouse.

Background The aims of the current study are the identification of O157 and non-O157 Shiga Toxin-Producing Escherichia coli (STEC) serogroups isolated from fresh raw beef meat samples in an industrial slaughterhouse, determination of antimicrobial resistance patterns, and genetic linkage of STEC isolates. Materials and Methods A total of 110 beef samples were collected from the depth of the rump of cattle slaughtered at Hamadan industrial slaughterhouse. After detection of E. coli isolates, STEC strains were identified according to PCR for stx1, stx2, eaeA, and hlyA virulence genes, and STEC serogroups (O157 and non-O157) were identified by PCR. The genetic linkage of STEC isolates was analyzed by the ERIC- (Enterobacterial Repetitive Intergenic Consensus-) PCR method. The antimicrobial susceptibility of STEC isolates was detected by the disk diffusion method according to CLSI guidelines. Results Among 110 collected beef samples, 77 (70%) were positive for E. coli. The prevalence of STEC in E. coli isolates was 8 (10.4%). The overall prevalence of O157 and non-O157 STEC isolates was 12.5% (one isolate) and 87.5% (7 isolates), respectively. The hemolysin gene was detected in 25% (2 isolates) of STEC strains. Evaluation of antibiotic resistance indicated that 100% of STEC isolates were resistant to ampicillin, ampicillin-sulbactam, amoxicillin-clavulanic acid, and cefazolin. Resistance to tetracycline and ciprofloxacin was detected in 62.5% and 12.5% of isolates, respectively. The analysis of the ERIC-PCR results showed five different ERIC types among the STEC isolates. Conclusion The isolation of different clones STECs from beef and the presence of antibiotic-resistant isolates indicate that more attention should be paid to the hygiene of slaughterhouses.

Validation of the 3M™ Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) for the Detection of Shiga Toxin Gene (stx and eae) in Fresh Raw Beef Trim, Fresh Raw Ground Beef and Fresh Spinach: AOAC Performance Tested MethodSM 071902.

BackgroundThe 3M™ Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) method is based on gene amplification using real time loop-mediated isothermal amplification with the 3M Molecular Detection System for the rapid and specific detection of Shiga toxin gene (stx1 and/or stx2) and intimin gene (eae) from Shiga toxin-producing enterohemorrhagic Escherichia coli (STEC) in enriched foods.ObjectiveThe 3M Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) method was evaluated for AOAC® Performance Tested MethodsSM certification.MethodsMatrix studies, inclusivity/exclusivity, robustness, product stability, and lot-to-lot variability testing were conducted to assess the method’s performance.ResultsThe 3M Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) demonstrated equivalent results to the US Department of Agriculture–Food Safety and Inspection Service Microbiology Laboratory Guidebook 5C.00 for fresh raw beef trim and fresh raw ground beef, and to the US Food and Drug Administration Bacteriological Analytical Manual Chapter 4A for fresh spinach. The 3M Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) detected 50 of 50 E. coli strains with stx1 and/or stx2 genes, and the eae gene, and detected zero of 40 strains from the exclusivity panel. Robustness testing indicated that small variations in critical test parameters did not adversely affect the assay’s performance. Product consistency and stability testing demonstrated no differences between the lots evaluated.ConclusionThe data collected demonstrates that the 3M Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) is a reliable method for the rapid and specific detection of STEC in raw beef trim, raw ground beef, and spinach.HighlightsThe 3M Molecular Detection Assay 2 - STEC Gene Screen (stx and eae) method is suitable for the rapid and specific detection of STECs in raw beef trim, raw ground beef, and spinach.

Antibacterial mechanism of adzuki bean seed coat polyphenols and their potential application in preservation of fresh raw beef

SummaryThe monomeric phenolic components of adzuki bean seed coat polyphenols (ABSCPs) were analysed, and their antibacterial activity and mechanism against two tested bacteria (Escherichia coli ATCC8797 and Staphylococcus aureus ATCC12600) were evaluated for their potential application in preservation of fresh raw beef. ABSCP contained 13 kinds of monomeric phenols, and the minimum inhibition concentration (MIC) of ABSCP against E. coli and S. aureus was 1250 and 625 μg ml−1, respectively. The mechanism of ABSCP against E. coli and S. aureus was associated with increased cell protein and nucleic acid leakage, increased cell membrane potential, decreased intracellular ATP concentration and morphological changes in bacterial cell. In addition, ABSCP with whey protein isolate (WPI) was applied to fresh raw beef and this remarkably retarded microbial growth by maintaining the total microbial quality below the acceptable limit of 6 lg CFU g−1 for 14 days. Lower pH and total volatile base nitrogen values were observed in the coated samples during refrigerated storage (4 °C). As a result, we found that ABSCP, as a natural food bacteriostatic agent, can effectively inhibit the growth of E. coli and S. aureus and combined with WPI to apply to fresh raw beef to extend its shelf life.

Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil.

Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium essential oil to improve the shelf life of fresh raw chicken and beef. 1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)). With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage. This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined.

CompactDry "Nissui" ETC for Enumeration of Enterococci in a Variety of Foods: AOAC Performance Tested MethodSM 111902.

The CompactDry "Nissui" ETC is a ready-to-use dry media sheet using a chromogenic medium with selective agents for the detection and enumeration of Enterococcus spp. After a 20-24 h incubation at 37 ± 1°C, Enterococcus colonies appear blue. The performance of the CompactDry "Nissui" ETC was compared to that of the Nordic Committee on Food Analysis (NMKL) reference method 68, Enterococcus, Determination in Foods and Feeds, for 10 matrixes including cream, custard, lettuce, parsley, pasta salad, frozen ground beef patties, fresh cooked prawns, sandwiches, raw beef, and tuna pate. Performance indicators included repeatability, difference of means (DOM), robustness and inclusivity/exclusivity. For all 30 materials (10 matrixes each inoculated at three levels), the relative standard deviation of repeatability (RSDr) was <10% for both methods. Most materials yielded RSDr <5%, with five materials between 5 and 10% for the CompactDry "Nissui" ETC method and ten materials between 5 and 10% for the NMKL 68 method. The DOM ranged from -0.240 (95% CI-0.363, -0.118) to 0.228 (95% CI 0.041, 0.415) log10 CFU/g, well within the -0.5 to 0.5 log10 CFU/g range generally accepted as microbiologically insignificant. Both the reference method and this method have limitations of the species detected. The CompactDry "Nissui" ETC was validated for the enumeration of Enterococcus species in cream, custard, lettuce, parsley, pasta salad, frozen ground beef patties, fresh cooked prawns, sandwiches, raw beef, and tuna pate.

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

This work presents a headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the analysis of solid food samples in extended experiments. The final procedure was used to quantify 30 volatile compounds in fresh beef. The strategy adds robustness to the classic SPME methods for solid samples, by including a control solution that solves several challenges. The control solution contained one representative compound for each studied family of beef, and two internal standards. Response factors were calculated for each family, and were subsequently applied to every compound belonging to the same family. This strategy allowed control of the quantification procedure even when the fibre, column or control solution changed. Repeatability and reproducibility had relative standard deviation values below 17%, except for phenylacetaldehyde, (E)-2-nonenal and (E,Z)-2,4-decadienal. Although the method described here was applied to animal products, it has also been successfully used to distinguish between samples from different lipid oxidation stabilities.

ISOLASI Escherichia coli PADA DAGING SAPI SEGAR YANG DIPEROLEH DARI BEBERAPA PASAR TRADISIONAL DI PEKANBARU

Escherichia coli is a bacteria that inhabitant in the cattle or human intestine. Raw beef sold in the traditional markets is easily to contaminated by E. coli. It’s because the markets is one of the vulnerable and the risk is high enough against contamination. The goal of this research is to detect E. coli contamination in the fresh raw beef at several markets in Pekanbaru. This research used 100 gr fresh raw beef purchased from the six traditional markets in Pekanbaru. The study begins with a Most probable Number (MPN) test, than isolation and identification of the media ECB and L-EMB, initially with IMViC test (Indol, Methyl Red, Voges Praskauer and Citrate). Results of MPN test showed that all raw beef were contaminated E.coli with MPN varying value.

Bacteriological Quality Assessment of Raw Beef Sold in Sylhet Sadar

This study was conducted to assess the bacteriological quality of fresh raw beef sold in different markets of Sylhet Sadar. A total of seventy five (75) fresh raw beef samples were randomly collected from seven major markets (Shibgonj, Mirabazar, Kazitula, Ambarkhana, Madina market, Bandar bazar and Sheikh ghat) of Sylhet Sadar. Total Viable Count of the samples ranged between 2.5 × 105 to 2.25 × 108cfu/g. Acceptability for consumption of these samples as satisfactory, acceptable and rejected were 40, 32 and 28%, respectively. A total of 115 bacterial isolates of 5 genera were identified including gram negative Escherichia coli [15(10%)], Salmonella spp. [20(13.33%)], Klebsiella spp. [30(20%)], Enterobacter spp. [10(6.67%)] and gram positive Staphylococcus spp. [40(26.67%)]. The presence of these organisms in fresh meat from conventional beef is alarming.DOI: http://dx.doi.org/10.3329/agric.v13i2.26654The Agriculturists 2015; 13(2) 09-16

Bacterial Contamination in Saeng-go-gi, a Ready-to-Eat Fresh Raw Beef Dish Sold in Restaurants in South Korea

This study investigated the bacterial contamination levels in ready-to-eat fresh raw beef, Saeng-go-gi in Korean, sold in restaurants. A total of 462 samples were analyzed by performing an aerobic bacterial plate count, a coliform count, and an Escherichia coli O157:H7 count. Aerobic bacterial plate counts of fresh raw beef obtained from Seoul, Cheonan, Daegu, Gunsan, and Gwangju retail store restaurants were 6.46, 6.89, 6.39, 6.58, and 6.67 log CFU/g, respectively, and coliforms were 4.05, 4.97, 4.76, 3.62, and 3.32 log CFU/g, respectively. Among the 462 assessed samples, suspected E. coli O157:H7 colonies were found in 32, 24, 20, 22, and 16 samples obtained from Seoul, Cheonan, Daegu, Gunsan, and Gwangju, respectively. The identity of these isolated colonies was further assessed by using a latex agglutination kit. The agglutination assay data showed that the isolates were not E. coli O157:H7. The data from this study could be used to design better food handling practices for reducing foodborne illnesses linked to fresh raw beef consumption.

Crystal Diagnostics MultiPath System™.

The Crystal Diagnostics MultiPath System™ provides rapid detection of Escherichia coli O157 in fresh raw ground beef, raw beeftrim, and spinach. The Crystal Diagnostics system combines patented Liquid Crystal technology with antibody-coated paramagnetic microspheres to selectively capture and detect E. coli O157 in food matrixes. This is the only liquid crystal-based biosensor commercially available for the detection of pathogens. The Crystal Diagnostics system expeditiously provides the sensitivity and accuracy of the U.S. Department of Agriculture Food Safety Inspection Service (USDA-FSIS) and the U.S. Food and Drug Administration Bacteriological Analytical Manual (FDA-BAM) methods for detecting as low as one CFU of E. coli O157 per 375 g of raw ground beef and raw beef trim, or 200 g of raw spinach. An internal inclusivity validation demonstrated detection of all 50 tested strains of . coli O157. The internal and independent laboratory tests demonstrate that the method is rapid and sensitive for detecting of E. coli O157 in fresh raw ground beef, beef trim, and spinach.

광주지역 소 생고기 선호도 및 유통단계별 세균학적 분석

Consumer's preference and microbial inspections on fresh raw beef were carried out to understand the actual market status in Gwanju, Korea. Over 15 questions on questionnaire by 1,111 randomly selected respondents between April and May in 2011, results showed 65.5% positive on eating fresh raw beef, 63.8% negative on good hygiene condition of fresh raw beef, and 72.5% positive on the secure of the hygiene-safety for priority program, respectively. For microbial inspections, a total of 302 samples were collected from fresh raw beef purchased from slaughterhouse (n=122), transport (n=69) and consumer (n=81) stage, from lettuce (n=30) at consumer stage. The aerobic plate count (APC), E. coli count and food borne bacteria such as Salmonella spp., Listeria monocytogenes, Staphylococcus(S.) aureus and E. coli O157:H7 were tested in the samples. As results, the level of count on APC of fresh raw beef ranged <TEX>$6{\times}10^1{\sim}1.8{\times}10^5CFU/g$</TEX> from slaughterhouse, <TEX>$2{\times}10^2{\sim}8.3{\times}10^5CFU/g$</TEX> from transport stage and <TEX>$1{\times}10^2{\sim}4{\times}10^5CFU/g$</TEX> from consumer stage. The level of count on E. coli of fresh raw beef ranged <TEX>$1{\sim}9{\times}10^1CFU/g$</TEX> from slaughterhouse, <TEX>$1{\sim}7{\times}10CFU/g$</TEX> from transport stage and <TEX>$1{\sim}5.5{\times}10CFU/g$</TEX> from consumer stage. In total, 26 S. aureus were isolated, 10 (14.5%) from fresh raw beef at transport stage, 12 (14.8%) from fresh raw beef and 4 (13.3%) from lettuce at consumer stage. Enterotoxin of S. aureus was not detected among 26 isolates. All S. aureus isolates were typed using a DiversiLab<TEX>$^{TM}$</TEX> rep-PCR system for genetic similarity test, showing over 95% of genetic relationship amon isolates.

Detection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat products

This study used enzyme-linked immunosorbent assay kits to investigate the presence of central nervous system (CNS) tissue in commercial raw and processed traditional Turkish meat products offered for consumption in various markets. Ninety-six raw traditional Turkish meat products (32 fresh raw beef patties, 32 cig kofta, 32 pastirma) and 64 processed traditional Turkish meat products (32 doner kebabs and 32 fresh processed beef patties) were analysed. CNS tissue was not found in pastirma, doner kebab, or fresh processed beef patty samples. The levels of CNS contamination in fresh raw beef patties were low (0.1% absorbance standard; 3.1%) and moderate (0.2% absorbance standard; 6.2%). The level of contamination in the cig kofta was low (0.1% absorbance standard; 18.8%). CNS tissue was present in all raw traditional Turkish meat products except for pastirma.

Prevalence of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus (MRSA) on retail meat in Iowa

Several recent studies have indicated a high prevalence of methicillin-resistant Staphylococcus aureus (MRSA) in retail-available meat. However, few studies have investigated MRSA in meat in the United States. The aim of this study was to determine the presence of Staphylococcus aureus (S. aureus) on meat samples available at retail stores. Samples of fresh raw pork, chicken, beef, and turkey were purchased from 22 food stores throughout Iowa. S. aureus strains were isolated from 27 of 165 samples, giving an overall prevalence of 16.4%. Turkey, pork, chicken, and beef had individual S. aureus prevalence rates of 19.4%, 18.2%, 17.8%, and 6.9%, respectively. Two isolates of MRSA were isolated from pork, giving an overall prevalence of 1.2%. One MRSA isolate was positive for the PVL gene. Common spa types included t034, t337, t008, and t002. These results suggest that MRSA is present on low numbers of retail meat in Iowa.