Occurrence of Pathogens in Raw and Ready-to-Eat Meat and Poultry Products Collected from the Retail Marketplace in Edmonton, Alberta, Canada

Authors: Bohaychuk, V.M.¹; Gensler, G.E.¹; King, R.K.¹; Manninen, K.I.¹; Sorensen, O.¹; Wu, J.T.¹; Stiles, M.E.²; McMullen, L.M.²

Source: Journal of Food Protection®, Volume 69, Number 9, September 2006 , pp. 2176-2182(7)

Publisher: International Association for Food Protection

Buy & download fulltext article:

Price: $37.00 plus tax (Refund Policy)

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: 2006-09-01

More about this publication?

IAFP members must first sign in on the right to access full text articles of JFP

First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
Information for Authors
Submit a Paper
Subscribe to this Title
Membership Information
Information for Advertisers
ingentaconnect is not responsible for the content or availability of external websites

Occurrence of Pathogens in Raw and Ready-to-Eat Meat and Poultry Products Collected from the Retail Marketplace in Edmonton, Alberta, Canada

Buy & download fulltext article:

Tools

Key

Text size:

Useful pages