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)
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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
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