Occurrence of Pathogens in Raw and Ready-to-Eat Meat and Poultry Products Collected from the Retail Marketplace in Edmonton, Alberta, Canada
Abstract:A total of 800 meat and poultry products were purchased from the retail marketplace in Edmonton, Alberta, Canada. The products consisted of raw ground beef, chicken legs, pork chops, and ready-to-eat fermented sausage, roast beef, processed turkey breast, chicken wieners, and beef wieners. The samples were analyzed to determine the prevalence of Shiga toxin–producing Escherichia coli, Salmonella, Campylobacter spp., and Listeria monocytogenes. Shiga toxin–producing E. coli O22: H8 was found in one raw ground beef sample. Salmonella and Campylobacter were found in 30 and 62% of raw chicken legs, respectively. L. monocytogenes was found in 52% of raw ground beef, 34% of raw chicken legs, 24% of raw pork chops, 4% of fermented sausages, 3% of processed turkey breast, 5% of beef wieners, and 3% of chicken wieners. The occurrence of pathogens in this study is similar to that in retail products in many other international locales.
Document Type: Research Article
Affiliations: 1: Food Safety Division, Alberta Agriculture, Food and Rural Development, 6909 116 Street, Edmonton, Alberta, Canada T6H 4P2 2: Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture Forestry Centre, Edmonton, Alberta, Canada T6G 2P5
Publication date: September 1, 2006
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