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Prevalence of Salmonellae on Beef Products at Butcheries and their Antibiotic Resistance Profiles
Author(s) -
Gashe B.A.,
Mpuchane S.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb13604.x
Subject(s) - salmonella , serotype , tetracycline , escherichia coli , biology , antibiotic resistance , feces , food science , fecal coliform , microbiology and biotechnology , antibiotics , veterinary medicine , bacteria , medicine , ecology , biochemistry , genetics , gene , water quality
We determined the aerobic plate count at 5 and 25 °C, presence of total coliforms, fecal coliforms, and Escherichia coli , and prevalence of Salmonella species in 354 meat products collected from butcheries. The aerobic counts varied from 3.5 to 10.7 log 10 CFU/g. Most of the microorganisms were psychrotrophic. Coliforms were present in all samples except kidneys. Escherichia coli was present at ≥2 log 10 CFU/g in ≥50% of the minced meat, liver, and stew. Salmonella species were present in 9.9% of the samples. Minced meat and tripe contained more salmonellae than the other beef. Serogroup E or G (57.1%) was the most predominant serotype. Tetracycline resistance (33.3%) was higher than that of other antibiotics.