Prevalence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 in meat and meat products consumed in Istanbul

被引：0
|
作者：
Bingol, Enver Baris [1 ]
Dumen, Emek [2 ]
Kahraman, Tolga [1 ]
Akhan, Meryem [2 ]
Issa, Ghassan [3 ]
Ergun, Ozer [1 ]
机构：
[1] Istanbul Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-34320 Istanbul, Turkey
[2] Acad Hyg KGaA Training Audit & Consulting Serv, TR-34387 Istanbul, Turkey
[3] Avrupa Vocat Sch, Culinary Programme, TR-34020 Istanbul, Turkey
来源：
MEDYCYNA WETERYNARYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICE | 2013年 / 69卷 / 08期
关键词：
raw meat; meat product; Salmonella spp; Listeria monocytogenes; Escherichia coli O157; MINCED MEAT; FERMENTED SAUSAGE; BEEF; FOODS; FRESH; RESISTANCE; SURVIVAL; QUALITY; PORK;
D O I：
暂无
中图分类号：
S85 [动物医学（兽医学）];
学科分类号：
0906 ;
摘要：
The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 in 340 samples of meat and meat products (205 ground beef, 50 raw beef and 85 sausages) collected from producers and retailers in Istanbul. Salmonella spp. and Escherichia coli O157 analyses were performed acoording to ISO standarts, while Listeria monocytogenes was confirmed according to FDA methods. Salmonella spp. was detected in 1.18% samples. All samples were negative for L. monocytogenes and E. coli O157. The results indicate that meat and meat products may be contaminated by pathogens which can cause serious public health problems. Furthermore, the essential precautions should be undertaken to ensure improving the quality of production technology.
引用
收藏
页码：488 / 491
页数：4
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