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Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina
- Barril, Patricia A., Soto, Silvina A., Jaureguiberry, María V., Gottardi, Gabriela, Bascur, Ianina, Leotta, Gerardo A., Oteiza, Juan M.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.107 pp. 35-40
- Escherichia coli O157, Salmonella, butcher shops, cross contamination, ground beef, microbiological quality, microbiological risk assessment, microorganisms, pathogens, ready-to-eat foods, ribotyping, risk characterization, risk reduction, virulent strains, Argentina
- Meat products may be vehicles of bacterial pathogens to humans. In this study, we determined both hygienic-sanitary risk and microbiological quality of raw ground beef and meat contact surfaces in butcher shops from Neuquén Province, Argentina. The hygienic-sanitary risk of the butcher shops was characterized based on the quantitative results of a checklist. A total of 44 raw ground meat and 49 meat contact surfaces were sampled. Most butcher shops presented low/moderate hygienic-sanitary risk, and one had high-risk. Counts of indicator microorganisms in ground meat samples were as follows: mesophilic aerobic microorganisms, 6.6 log CFU/g; S. aureus, 1.1 log CFU/g; E. coli, 1.5 log CFU/g. Pathogen microorganisms were found in 15.9% of ground beef samples (Salmonella spp., 6.8%; E. coli O157:H7, 2.3%; non-O157 STEC, 6.8%) and 28.6% of environmental samples (Salmonella spp., 6.1%; non-O157 STEC, 2%; L. monocytogenes, 22.4%). Concomitantly, Salmonella spp. was detected in raw ground beef and meat contact surface samples from two butcher shops. Ribotyping of these strains revealed cross-contamination. Risk quantification was useful to identify failures in different areas of the butcher shops and recognize potential improvements to reduce the risk of pathogenic bacteria contamination of meat and ready-to-eat products.