Ground Pork Samples Research Articles

Designing primer-probe sets for Escherichia coli and E. coli O157 detection: Comparative genomic approach and food interference assessment

This study aimed to develop novel primer-probe sets specifically optimized for detecting E. coli and E. coli O157 through comparative genomic analysis. Genomic data from 2396 E. coli strains, including 228 strains of E. coli O157, were retrieved from the National Center for Biotechnology Information (NCBI). From the analysis, yegR and GDP-mannose mannosyl hydrolase (GDPMH) genes were selected as primer targets for E. coli and E. coli O157:H7, respectively. The sensitivity and specificity of the designed primer-probe sets were evaluated in 48 E. coli strains (including 30 E. coli O157) and 17 non-E. coli strains, totaling 65 strains, and the results indicated high sensitivity and specificity. Tryptic soy broth (TSB), carrots, chicken, milk, potatoes, apple juice, and orange juice did not significantly interfere with detecting E. coli and E. coli O157; however, 50% potato samples did. The efficacy of the designed primers was compared among ground pork, lettuce, and potato samples. Reduced detection efficiency was noted in the lettuce and potato samples. Wavelength interference with components of the lettuce homogenate may have reduced detection efficiency. For potato samples, the high affinity of chlorogenic acid, a compound found in potatoes, for Taq DNA polymerase, a component of the mastermix, contributed to the reduced detection efficiency. The primer and probe sets described in this study, coupled with an understanding of possible interference from food components, will aid in detecting E. coli O157 in the food industry.

Recycled newspaper cellulose based colorimetric sensor of biogenic amines for food spoilage indication

Cellulose was extracted from newspaper waste and purified by alkali treatment process. The white color cellulose without ink and glue was obtained and then characterized by Fourier transform infrared spectroscopy and X-ray diffraction spectroscopy. Thermogravimetric analysis reported that the purified cellulose was thermally stable at the room temperature. The microstructure of cellulose showed random orientation of fiber with air-instituted in between, confirmed by scanning electron microscopy and laser confocal microscopy. The purified cellulose was applied as the substrate for enzymatic colorimetric sensor. The sensor was fabricated by immobilizing pH indicator and diamine oxidase on the cellulose surface. Then, the sensor responses toward the bogenic amines (cadaverine, putrescine and histamine), the food spoilage indicator, were measured by naked eye and spectrophotometry. The color change from orangish to a blueish color with linear range of 0.25–2.0 mg/mL for cadaverine, 0.05–2.0 mg/mL for putrescine, and 2.5–10.0 mg/mL for histamine, were obtained. This platform was advantageous due to ease of use, low cost, portable size, and user-friendly readout. Ultimately, this recycled newspaper based colorimetric biogenic amine sensor was applied for the detection of biogenic amines in ground pork samples with satisfactory results.

Phenotypic and genotypic characterization of antimicrobial resistance of non-typhoidal Salmonella from retail meat in California

Antimicrobial resistance (AMR) is a global emerging problem for food safety and public health. Retail meat is one of the vehicles that may transmit antimicrobial resistant bacteria to humans. Here we assessed the phenotypic and genotypic resistance of non-typhoidal Salmonella from retail meat collected in California in 2019 by the National Antimicrobial Resistance Monitoring System (NARMS) Retail Food Surveillance program. A total of 849 fresh meat samples were collected from randomly selected grocery stores in Northern and Southern California from January to December 2019. The overall prevalence of Salmonella was 15.31 %, with a significantly higher occurrence in Southern (28.38%) than in Northern (5.22 %) California. The prevalence of Salmonella in chicken (24.01 %) was higher (p < 0.001) compared to ground turkey (5.42 %) and pork (3.08 %) samples. No Salmonella were recovered from ground beef samples. The prevalence of Salmonella in meat with reduced antibiotic claim (20.35 %) was higher (p < 0.001) than that with conventional production (11.96 %). Salmonella isolates were classified into 25 serotypes with S. Kentucky (47.73 %), S. typhimurium (11.36 %), and S. Alachua (7.58 %) as predominant serotypes. Thirty-two out of 132 (24.24 %) Salmonella isolates were susceptible to all tested antimicrobial drugs, while 75.76 % were resistant to one or more drugs, 62.88 % to two or more drugs, and 9.85 % to three or more drugs. Antimicrobials that Salmonella exhibited high resistance to were tetracycline (82/132, 62.12 %) and streptomycin (79/132, 59.85 %). No significant difference was observed between reduced antibiotic claim and conventional production in the occurrence of single and multidrug resistance. A total of 23 resistant genes, a D87Y mutation of gyrA, and 23 plasmid replicons were identified from resistant Salmonella isolates. Genotypic and phenotypic results were well correlated with an overall sensitivity of 96.85 %. S. infantis was the most resistant serotype which also harbored the IncFIB (pN55391) plasmid replicon and gyrA (87) mutation. Data from Northern and Southern California in this study helps us to understand the AMR trends in Salmonella from retail meat sold in the highly populous and demographically diverse state of California.

Protective effects of dietary carnosine during in-vitro digestion of pork differing in fat content and cooking conditions.

Muscle carnosine represents an important health advantage of meat. Ground pork samples with intrinsic or added carnosine; fat content; and cooked under low or high intensity as a 2×2×2 factorial were digested in-vitro. Changes in free carnosine and in markers of lipid (hexanal, 4-hydroxynonenal (4-HNE), malondialdehyde (MDA) and protein (protein-carbonyls, thiols) oxidation, and of advanced glycation end-products (AGEs) Nε -(carboxymethyl)lysine (CML) were determined in the saliva, gastric, and duodenal digests. During digestion, the different markers overall indicated increased oxidation and decreased free carnosine. Increasing pork carnosine level significantly reduced protein carbonyls, loss of thiols, and 4-HNE during in-vitro gastric digestion, irrespective of fat and cooking level of the meat. Increased carnosine also significantly reduced hexanal, MDA and CML up to the duodenum phase in moderately cooked lean pork. Besides substantiating the formation of AGEs during digestion, these results show a potentially important role of dietary carnosine occurring in the gastrointestinal tract. PRACTICAL APPLICATIONS: The ailments epidemiologically associated with red meat consumption could be counteracted by ingesting carnosine into meat. The health advantages of dietary carnosine, however, have never been demonstrated during digestion, a unique and complex oxidative environment compounded by the composition and cooking of the meat. The results obtained substantiated that AGEs formation occurred in-vitro in the GIT. They also showed that increased carnosine had an immediate health beneficial role during pork digestion in reducing the formation of different harmful molecules, including AGEs, modulated by the composition and cooking of the meat. However, in exerting this protective role in the GIT, the remaining free level of carnosine, gradually decreased during digestion. Carnosine, as an important meat compositional factor may, depending on the fat content and cooking conditions, change the image of meat from representing a health risk to a health benefit. Carnosine level may also explain discrepancies observed in the literature.

A comparison of &lt;i&gt;Listeria monocytogenes&lt;/i&gt; growth monitoring in ground pork samples by real-time polymerase chain reaction to conventional agar and most probable number methods

A comparison of &lt;i&gt;Listeria monocytogenes&lt;/i&gt; growth monitoring in ground pork samples by real-time polymerase chain reaction to conventional agar and most probable number methods

Plant Extracts and Essential Oils at Concentrations Acceptable to a Sensory Panel Inactivate Salmonella Typhimurium DT104 in Ground Pork

A potential method to inhibit pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. Because these antimicrobials may also adversely affect the sensory characteristics of the meat, the objectives of this study were 1) to define the appropriate concentrations of olive extract, apple extract, oregano oil, and cinnamon oil added to ground pork that are acceptable to a sensory panel, and 2) to determine their antimicrobial activities against Salmonella Typhimurium DT104 in inoculated ground pork. Plant extracts were evaluated against two initial inoculum levels (6 and 4 log CFU/g of pork) of Salmonella. Sensory tests showed that acceptable concentrations of oregano and cinnamon oils were 0.5% and of olive and apple extracts were 3%, respectively. Ground pork samples were inoculated with Salmonella, treated with antimicrobials at various concentrations (0.1% - 0.5% cinnamon and oregano essential oils and 3% - 5% olive and apple extracts), and stored at 4°C for 7 days. Survivors were enumerated at days 0, 3, 5, and 7. Cinnamon oil at 0.5% and olive extract at 3% induced a 1.0 and a 0.9 log CFU/g (from 6-log CFU/g initial inoculum) reduction, respectively, at day 7. At 3%, olive extract showed a 1.06 log CFU/g maximum reduction of Salmonella from a 4-log CFU/g initial inoculum. Pork samples containing oregano oil and apple extract did not show a significant reduction compared to the control without the antimicrobials. The results indicate that cinnamon oil and olive extract can potentially be applied at consumer-acceptable concentrations against low levels of S. Typhimurium DT104 in ground pork.

Presence of hepatitis E virus in commercially available pork products

An increasing number of hepatitis E virus (HEV) infections in industrialized countries have been foodborne and linked to the consumption of undercooked pork products. To date, data on the prevalence of HEV in pork products sold in the United States is limited and no standard processing method exists for the detection of HEV in foods. In order to develop a processing method for the detection of HEV in pork products, ground pork and pork liver were selected for method development. Murine norovirus (MNV) was used as a process control. A filtration step prior to RNA detection was shown to reduce the level of PCR inhibitors in ground pork and an additional ultracentrifugation process was successful in removing PCR inhibitors in pork liver. MNV RNA was detected in ground pork and liver samples inoculated with 4.7 log10 PFU/g and 3.0 log10 PFU/g, respectively. Using the developed method for viral RNA detection in ground pork and pork liver, 20 packages of ground pork (six 1 g sub-samples per package) and 14 pork livers (four 1 g sub-samples per liver) were screened for the presence of HEV RNA. Fifteen out of 119 (12.6%) ground pork samples tested positive for HEV RNA and 13 out of 20 packages (65%) contained at least one positive sample. Twenty-five of 56 (45%) of pork liver samples were positive for HEV RNA and 6 of 14 livers (43%) had all sub-samples test positive for HEV RNA. Overall, the results indicate ground pork and pig liver as a potential source of HEV.

Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin–Producing Escherichia coli

A total of 514 raw pork samples (395 ground or nonintact and 119 intact samples) were purchased at retail stores in Pennsylvania, Delaware, and New Jersey between July and December 2017. All raw pork samples were screened for serogroup O26, O45, O103, O111, O121, O145, or O157:H7 cells of Shiga toxin-producing Escherichia coli (STEC-7) using standard microbiological and molecular methods. In short, 21 (5.3%) of the 395 ground or nonintact pork samples and 3 (3.4%) of the 119 intact pork samples tested positive via the BAX system real-time PCR assay for the stx and eae virulence genes and for the somatic O antigens for at least one of the STEC-7 serogroups. However, none of these 24 presumptive-positive pork samples subsequently yielded a viable isolate of STEC displaying a STEC-7 serogroup-specific surface antigen in combination with the stx and eae genes. These data suggest that cells of STEC serogroups O26, O45, O103, O111, O121, O145, or O157:H7 are not common in retail raw pork samples in the mid-Atlantic region of the United States.

Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw groundpork meat during refrigerated storage.

Kimchi is a Korean, traditional fermented food made from Korean cabbage, radish, fermented jeotgal, ginger, garlic, and red pepper powder. It is a good source of natural antioxidants such as phenolic compounds, flavonoids, vitamins, and carotenoids. In this study, the antioxidant effects of various kimchi extracts on raw ground pork during refrigerated storage were investigated. Raw ground pork samples were treated with ascorbic acid, butylated hydroxyl toluene, baechu kimchi extract (BKE), gat kimchi extract (GKE), puchu kimchi extract (PKE), and white kimchi extract (WKE) and compared with raw ground pork without antioxidant treatment (NC). Increased metmyoglobin (MetMb), thiobarbituric acid reacting substance (TBARS), and total bacterial counts (TBC) were observed in all meat samples after storage, whereas pH, lightness, and redness values tended to decrease with increased storage time. All treated samples had lower TBARS and MetMb values and TBC compared to the control samples. Various kimchi ethanol extracts protected raw ground pork from lipid oxidation. The most potent antioxidant was GKE, whereas WKE was the weakest. This study suggests that the tested extracts, especially kimchi, have potential as natural preservatives to reduce colour degradation, lipid oxidation, and bacterial count in raw ground pork meat. © 2018 Society of Chemical Industry.

Genotypic and Phenotypic Characterization of Salmonella Isolated from Fresh Ground Meats Obtained from Retail Grocery Stores in the Brookings, South Dakota, Area

Salmonella is one of the most common foodborne pathogens found in retail fresh meat products. The purpose of this study was to characterize the Salmonella that is found in common types of fresh ground meats available to consumers in grocery stores in the Brookings, South Dakota, area. Salmonella serotypes were detected in 50 (19%) of 261 retail fresh ground meat samples, with 2 (2%) of 115 ground turkey samples, 6 (14%) of 42 chicken samples, and 42 (40%) of 104 ground pork samples testing positive for Salmonella. The Salmonella isolates were sequenced using an Illumina MiSeq genome sequencer. The resulting genomic sequences were analyzed to determine the serotypes of the isolates and to detect the presence of virulence and antibiotic resistance genes. The Salmonella isolated from the ground meats belonged to 23 different serotypes. The predominant serotype isolated from ground chicken was Enteriditis (5 of 6, 83%). Among the ground pork isolates, the most common serotypes were the potential monophasic variant of Typhimurium (5 of 42, 12%), Uganda (5 of 42, 12%), Anatum (4 of 42, 10%), Derby (3 of 42, 7%), Infantis (3 of 42, 7%), and London (3 of 42, 7%). Among the 45 Salmonella isolates tested to determine their resistance to common veterinary antibiotics, 25 (56%) were found to be susceptible to all 14 antibiotics tested, 11 (24%) were resistant to 1 antibiotic, 4 (9%) were resistant to 2 antibiotics, 1 (2%) was resistant to 3 antibiotics, 2 (4%) were resistant to 4 antibiotics, 1 (2%) was resistant to 8 antibiotics, and 1 (2%) was resistant to 10 antibiotics. The most common antibiotic resistances observed in this study were to streptomycin (15 of 45, 33%), tetracycline (11 of 45, 24%), and sulfisoxazole (7 of 45, 16%). The results of phenotypic evaluation of antibiotic resistance profiles of Salmonella isolates correlated well with the antibiotic resistance genes detected in the genomic sequences of the isolates.

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products.

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (−) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p<0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p>0.05) to that in the positive control samples. CIE L* values decreased as the amount of added egg shell calcium powder increased. CIE a* values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

Strategy for Accurate Detection of Escherichia Coli O157:H7 in Ground Pork Using a Lateral Flow Immunoassay.

Escherichia coli O157:H7 is known to cause serious diseases including hemorrhagic colitis and hemolytic uremic syndrome. A gold nanoparticle lateral flow immunoassay (Au-LFIA) was used to detect Escherichia coli O157:H7 in ground pork samples. False-positive results were detected using Au-LFIA; a Citrobacter freundii strain was isolated from the ground pork samples and identified by using CHROmagarTM plates, API 20E, and 16S RNA sequencing. Since C. freundii showed cross-reactivity with E. coli O157:H7 when Au-LFIA test strips were used, a novel method combining modified enrichment with a lateral flow immunoassay for accurate and convenient detection of E. coli O157:H7 in ground pork was developed in this study to minimize these false positives. MacConkey broth was optimized for E. coli O157:H7 enrichment and C. freundii inhibition by the addition of 5 mg/L potassium tellurite and 0.10 mg/L cefixime. Using the proposed modified enrichment procedure, the false-positive rate of ground pork samples spiked with 100 CFU/g C. freundii decreased to 5%.

Metagenomic assessment of the microbial diversity in ground pork products from markets in the North Central Region of South Korea

ABSTRACTThe purpose of this study was to characterize the microbial community in ground pork using molecular approaches. Forty six ground pork products were purchased from local stores in the north central area of South Korea. Aerobic plate counts varied 4.23 ± 5.14 × 105 CFU/g with the range between 5.00 × 103 and 1.85 × 106 CFU/g for ground pork samples. Four ground meat samples were further processed for metagenomic analysis. Pseudomonas species was the most relative abundant with a wide range occurring (1.72 to 77.7%) as part of the microbial genera in ground pork. Bacteria such as Carnobacterium, Yersinia, Photobacterium were also identified in ground pork. Despite the prominence of certain genera across all samples there was still extensive microbial diversity among ground pork products that originated from different slaughter houses and were processed in different markets. Such diversity indicates that designing interventions to extend shelf life may be hampered by the extensive variability in the microbial consortia associated with pork products. However, this diversity may be useful for developing microbial traceability signatures unique to a slaughter house or a particular market.

Extended‐Spectrum Β‐Lactamase and Plasmid‐Mediated AMPC Genes in Swine and Ground Pork

AbstractWe investigated the presence of ESBL and AmpC‐producing Enterobacteriaceae isolated from 200 rectal swabs of healthy swine and 200 samples of ground pork. Phenotypic testing by using the double synergy differential test (DSDT) for ESBL/AmpC‐positive strains was confirmed by PCR and DNA sequence analysis. The localization of beta‐lactamase genes was established by conjugation experiments. ESBL and/or AmpC‐producing Enterobacteriaceae was found in 52.2% (95/182) of the isolates collected from rectal swabs and 3% (3/100) of isolates obtained from ground pork samples. Polymerase chain reaction and sequencing confirmed the presence of blaTEM‐20, blaTEM‐34, blaTEM‐52, blaCTX‐M‐1, blaSHV‐12, blaTEM‐1+SHV‐12, blaTEM‐20+SHV‐12, blaCMY‐2, blaTEM‐1+ CMY‐2, blaACC‐1 and blaACC‐2. The conjugation assays yielded positive results, denoting a plasmid localization of the genes.Practical ApplicationsIn this study, the prevalence of ESBL and AmpC‐producing Enterobacteriaceae isolated from rectal swabs of healthy swine and samples of ground pork were determined. ESBL/AmpC‐positive strains were confirmed by PCR and DNA sequence analysis. The most frequently isolated species was E.coli, among the most common variants detected TEM‐type ESBL, TEM‐52 was showed. These findings provide new information about the presence of ESBL/AmpC at the farm level and have important implications for assessments of risks of meat contamination during slaughter.

Hamburger polyomaviruses.

Epidemiological studies have suggested that consumption of beef may correlate with an increased risk of colorectal cancer. One hypothesis to explain this proposed link might be the presence of a carcinogenic infectious agent capable of withstanding cooking. Polyomaviruses are a ubiquitous family of thermostable non-enveloped DNA viruses that are known to be carcinogenic. Using virion enrichment, rolling circle amplification (RCA) and next-generation sequencing, we searched for polyomaviruses in meat samples purchased from several supermarkets. Ground beef samples were found to contain three polyomavirus species. One species, bovine polyomavirus 1 (BoPyV1), was originally discovered as a contaminant in laboratory FCS. A previously unknown species, BoPyV2, occupies the same clade as human Merkel cell polyomavirus and raccoon polyomavirus, both of which are carcinogenic in their native hosts. A third species, BoPyV3, is related to human polyomaviruses 6 and 7. Examples of additional DNA virus families, including herpesviruses, adenoviruses, circoviruses and gyroviruses were also detected either in ground beef samples or in comparison samples of ground pork and ground chicken. The results suggest that the virion enrichment/RCA approach is suitable for random detection of essentially any DNA virus with a detergent-stable capsid. It will be important for future studies to address the possibility that animal viruses commonly found in food might be associated with disease.

Recovery method development of sodium chloride-susceptible methicillin-resistant Staphylococcus aureus isolates from ground pork samples.

The growth of certain methicillin-resistant Staphylococcus aureus (MRSA) isolates could be inhibited by NaCl higher than 2.5%. The objective of this study was to develop an enrichment method to recover NaCl-susceptible MRSA isolates from meat samples. The growth of 12 MRSA and 10 non-MRSA strains was measured in Mueller-Hinton (MH) broth supplemented with 2.5%, 4%, 6.5%, and 7.5% NaCl. Selective agents, including aztreonam, polymyxin B, NaCl, nalidixic acid, and NaN3, were determined for their inhibitory effect to MRSA and non-MRSA strains in MH broth. Based on these data, a two-step enrichment method was developed to recover both NaCl-susceptible and -resistant MRSA isolates in meat products. Comparing to the enrichment method that only used MH broth supplemented with 6.5% NaCl, five additional NaCl-susceptible MRSA isolates were recovered from 92 retail ground pork samples by this newly developed two-step enrichment method. To the best of our knowledge, this is the first study that considers NaCl-susceptible MRSA recovery from ground pork samples. The application of this new enrichment method might expand the diversity of MRSA isolates recovered from various samples.

Prevalence and Characterization of Cefotaxime and Ciprofloxacin Co-ResistantEscherichia coliIsolates in Retail Chicken Carcasses and Ground Pork, China

Retail meat products could serve as an important medium for the transfer of multidrug resistant isolates from food-producing animals to the community. In this study, the prevalence and characteristics of cefotaxime and ciprofloxacin co-resistant Escherichia coli isolates were investigated in retail chicken and ground pork samples from four provinces of China. The isolates were subjected to phylogenetic group typing and antimicrobial susceptibility testing. All isolates were further characterized by pulsed-field gel electrophoresis to determine the genetic relatedness. These isolates were also screened for beta-lactamase genes, quinolone resistance determinants by PCR, and followed by DNA sequence analysis. Cefotaxime and ciprofloxacin co-resistant E. coli isolates with diverse genetic origins were recovered in 31.9% (106/332) of retail meat samples. E. coli isolates of phylogenetic group A were dominant (59.4%, 63/106), and all isolates showed multidrug resistant profiles. The dominant resistant profiles were AMP-CAZ-CTX-CIP-CHL-GEN-SXT-TET (n=43) and AMP-CAZ-CTX-CIP-CHL-SXT-TET (n=43). Point mutations in quinolone resistance determination regions of topoisomerases were identified in all the isolates, and most of the isolates accumulated three (n=78) or four (n=21) point mutations. Plasmid-mediated quinolone-resistant determinants were identified in 68 isolates, including oqxAB (n=66), qnrS1 (n=7), qnrS2 (n=4), and aac(6')-Ib-cr (n=9). Eight subtypes of blaCTX-M were identified in 103 E. coli isolates, and blaCTX-M-55 (n=90) was dominant. This study highlights that retail meat could serve as an important reservoir of cefotaxime and ciprofloxacin co-resistant E. coli isolates. It is necessary to evaluate their contribution in the community and hospital infections.

Incidence of Shiga toxin–producing Escherichia coli strains in beef, pork, chicken, deer, boar, bison, and rabbit retail meat

The objective of the current study was to determine the incidence of contamination by the top 7 Shiga toxin-producing Escherichia coli (STEC) O-groups, responsible for the majority of E. coli infections in human beings, in retail meat from different animal species. Samples from ground beef (n = 51), ground pork (n = 16), ground chicken (n = 16), and game meat (deer, wild boar, bison, and rabbit; n = 55) were collected from retail vendors for the detection of 7 STEC O-groups (O26, O45, O103, O111, O121, O145, and O157). Meat samples were tested by using a multiplex polymerase chain reaction assay targeting the wzx gene of O antigen gene clusters of the 7 STEC O-groups. The positive samples were further tested for Shiga toxin genes (stx1 and stx2). Out of a total of 83 ground beef, pork, and chicken samples, 17 (20%) carried O121, 9 (10%) carried O45, 8 (9%) carried O157, 3 (3%) carried O103, and 1 (1%) carried O145. None of the samples were positive for O26, O111, or the stx gene. All 3 white-tailed deer samples (100%) were positive for O45, O103, or both, 2 (10%) out of 20 red deer samples exhibited the presence of O103, and all 3 bison samples were contaminated with either O121, O145, or O157. One sample from ground deer, contaminated with E. coli O45, carried the stx1 gene. This preliminary investigation illustrates the importance of microbiological testing of pathogens in meat products, as well as the recognized need for increased surveillance and research on foodborne pathogens.

Non-O157 Shiga toxin-producing Escherichia coli in retail ground beef and pork in the Washington D.C. area

The prevalence and characteristics of non-O157 Shiga toxin-producing Escherichia coli (STEC) in retail ground meat from the Washington D.C. area were investigated in this study. STEC from 480 ground beef and pork samples were identified using PCR screening followed by colony hybridization. The STEC isolates were serogrouped and examined for the presence of virulence genes (stx1, stx2, eae and hlyA), and antimicrobial susceptibility. PFGE was used to identify the clonal relationships of STEC isolates, and PCR-RFLP was employed to determine stx subtypes. In addition, the cytotoxicity of STEC isolates was determined using a Vero cell assay. STEC were identified in 12 (5.2%) of 231 ground pork and 13 (5.2%) of 249 ground beef samples. Among 32 STEC isolates recovered from the 25 samples, 12 (37.5%) carried stx2dact and 7 (21.9%) carried hlyA, but none carried eae. Nine isolates were identified as O91, and 17 (53.1%) isolates were resistant to two or more antimicrobials. Verotoxicity was detected in 26 (81.3%) of the STEC isolates. Thus, the retail ground meat was contaminated with a heterogeneous population of non-O157 STEC, some of which were potential human pathogens.

Antimicrobial susceptibility of Staphylococcus aureus from retail ground meats.

The aim of this study was to characterize antimicrobial resistance in Staphylococcus aureus, including methicillin-resistant S. aureus (MRSA), recovered from raw retail meat products purchased in the Washington, D.C., area. From March to August 2008, 694 samples of ground beef (n = 198), ground pork (n = 300), and ground turkey (n = 196) were collected by random sampling from stores of three grocery chains. In total, 200 S. aureus isolates (29%) were recovered by direct plating. When tested for susceptibility to 22 antimicrobials, 69% of the S. aureus isolates were resistant to tetracycline, 26% to penicillin, 17% to ampicillin, 13% to methicillin, 8% to erythromycin, 4.5% to clindamycin, 1.5% to gentamicin, and 0.5% to chloramphenicol, oxacillin, cefoxitin, or quinupristin-dalfopristin. However, 27% of the isolates were susceptible to all tested antimicrobials. More turkey and pork isolates were resistant to ampicillin, penicillin, and tetracycline than were beef isolates (P < 0.05). Additionally, 17% of the turkey and 17% of the pork isolates were resistant to methicillin (MIC ≥ 16 μg/ml), whereas no beef isolates were resistant to the antimicrobial agent. A single MRSA (methicillin MIC > 32 μg/ml) isolate containing the mecA gene with additional resistance to erythromycin, clindamycin, oxacillin plus 2% NaCl, cefoxitin, ampicillin, penicillin, quinupristin-dalfopristin, tetracycline, and gentamicin was recovered from one pork sample. The presence of antimicrobial-resistant S. aureus, coupled with the relative lack of such studies in the United States, suggests that further investigations on MRSA in the food supply are needed despite the low rate of MRSA found in this particular study.