Microbiological Condition of Ground Meat Retailed in Monterrey, Mexico

Authors: Heredia N.; García S.; Rojas G.; Salazar L.

Source: Journal of Food Protection®, Volume 64, Number 8, 1 August 2001 , pp. 1249-1251(3)

Publisher: International Association for Food Protection

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Abstract:

Eighty-eight samples of ground meat were randomly collected from retail stores in the metropolitan area of Monterrey, Mexico, and were analyzed for microbial contamination. Methods were those recommended by the Mexican regulation and/or the U.S. Food and Drug Administration. Over 75% of the samples contained

10⁵ total mesophilic microorganisms per g, and over 40% had 10⁶ total coliforms per g. Fecal coliforms were present in most samples. Staphylococcus aureus was detected in 2.3% of the samples, Salmonella spp. in 11.4%, Listeria spp. in 62%, and L. monocytogenes in 16%. Escherichia coli was detected in 76% of samples, but none was serotype O157:H7. Shigella spp. was not found in any sample. Fusarium spp. and Mucor spp. were detected in 3.4% of the samples, and low levels of yeast in 93%. The microbiological quality of the ground meat analyzed was unsatisfactory, and the product could be an important cause of food poisoning.

Document Type: Research article

Affiliations: 1: Facultad de Ciencias Biolo´gicas, Universidad Auto´noma de Nuevo Leo´n, Apdo. Postal 124-F, San Nicola´s, N.L. 66451 Me´xico

Publication date: 2001-08-01

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Microbiological Condition of Ground Meat Retailed in Monterrey, Mexico

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