Incidence of Salmonella serovars and its antimicrobial pattern in barbecued meat and ground beef burgers in Tehran
,
Abstract
Background and objective: Shahr-e-Ray , Islamshahr and South Tehran were selected for this investigation. The main reason for the selection of these sites was based on the population density. The main objective of this investigation was to assess the sources and distribution of Salmonella serovars from barbecued meat, ground beef burgers and their antimicrobial resistance.
Materials and Methods: In a one year period, a total of 390 samples of food, consisting of 195 samples of raw barbecuing meat and ground beef burgers and 195 samples of cooked ones were examined for the presence of Salmonella contamination.
Results: From a total of 195 raw samples, (n=33 ,16.9%) were Salmonella positive. Most detections of Salmonella occurred in Shahr-e- Ray (n=15, 45.5%) and then in South Tehran (n=10, 30.3%) and Islamshahr (n=8, 24.2%). The highest rates of detection of Salmonella occurred in Summer (n=17,51.5%). In serological evaluations of Salmonella, thompson serovar had the highest prevalence in barbecuing meat and ground beef burger samples (n=18,54.5%). Salmonella serovars were: (n=31, 93.9%), (n=30 ,90.9 %) and (n=30, 90.9 %) resistant to ampicillin, amoxicillin and nalidixic acid respectively.
Conclusion: The results show that there is no reason for concern in consuming cooked barbecuing meat and ground beef burgers. In case of raw samples, microbes could originate from the vendors. Vendors have to be educated on hygienic practices which could help to reduce risks of food- borne infection. These data indicate that food handlers may contribute to contamination and that there are some handling practices that require more attention.
United States General Accounting Office. Food safety: information on food-borne illnesses. Report to Congressional Committees. Washington (DC): GAO/RCED 1996 ;96-96.
World Health Organization (WHO). Essential safety requirement for street-vended foods. Revised edition. Geneva 1996; p. 10 .
Much P, Pichler J, Allerberger F. Food borne infectious outbreaks, Austria 2005, Wien Klin Wochenschr 2007; 119(5-6):150-157.
Redmond EC and Griffith CJ. Consumer food handling in the home: a review of food safety studies. J Food Prot 2003; 66 (1):130-136.
Sofos JN, Gary CS, Kochevar SL. Source and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants. J Food Prot 1999;62:140–145.
Ollinger-Snyder P, Matthews ME. Food safety issues: press reports heighten consumer awareness of microbiological safety. Dairy, Food and Environ. Sanitat.1994;14:580– 89.
Roels TH, Frazak PA, Kazmierczak JJ, et al. Incomplete sanitation of meat grinder and ingestion of raw ground beef: contributing factors to a large outbreak of Salmonella typhymirium infection. Epidemiol Infect 1997;119:127– 134 .
Sumner J, Ross T, Jenson I and Pointon A. A risk microbiological profile of the Australian red meat industry: Risk ratings of hazard – product pairings. Int J Food Microbiol 2005; 105:221- 272.
Mead PS, Slutsker L, Dietz V. Food-related illness and death in the United States. Emerg Infect Dis 1995;5:607– 625.
Gomez TM, Motarjemi Y, Miyagawa S, Kaferstein FK,Stohr K. Food-borne Salmonellosis. World Health Stat Q 1997; 50:81– 89.
Tauxe RV. Emerging food- borne diseases: an evolving public health challenge. Emerg Infect Dis 1997;3:425-34.
Karmali M. Changing paradigms in food - borne infections: new opportunities. Can J Infec Dis Med Microbiol 2003; 14(1):471 -479 .
Ha TA, Pham TY. Study of Salmonella, Campylobacter, and Escherichia coli contamination in raw food available in factories, schools, and hospital canteens in Hanoi, Vietnam. Ann N Y Acad Sci 2006; 1081:262-265.
Amélie Crépet, Isabelle Albert, Catherine Dervin, and Frédéric Carlin. Estimation of Microbial Contamination of Food from Prevalence and Concentration Data: Application to Listeria monocytogenes in Fresh Vegetables. Appl Environ Microbiol 2007; 73(1): 250– 258.
Cassin MH, Lammerding AM, Todd EC, Ross W, McColl RS. Quantitative risk assessment for Escherichia coli O157:H7 in ground beef burgers. Int J Food Microbiol.1998; 41:21-44.
Lecour H, Ramos H, Almeida B, Barbosa R. Food- borne botulism. A review of 13 outbreaks. Arch Intern Med.1998; 148 (3):578- 580 .
International organization for standardization 6579. Microbiology of food and animal feeding stuff-horizontal method for the detection of Salmonella, ISO, Geneva. 1998.
Ewing WH. Serologic identification of Salmonella. In: Ewing W.H.(ed.): Edwards and Ewings identification of Enterobacteriaceae, 4th ed., Elsevier Science Publishing Co., New York. 1986.
Shipp CR and Rowe B. A mechanized micro- technique for Salmonella serotyping. J Clin Pathol 1980;33:595- 597.
Clinical and Laboratory Standard Institute. Performance standards for antimicrobial disk susceptibility tests. NCCLS documents M 100 – SIS, 940 West Valley Road. Wayne, PA, 19087 USA. 2005.
Mattick KL, Bailey RA, Jørgensen F, Humphrey TJ. The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing. J Appl Microbiol 2002; 93 (4): 541– 547.
Noël H, Dominguez M, Weill FX, Brisabois A, Duchazeaubeneix C, Kerouanton A, Delmas G, Pihier N, Couturier E. Outbreak of Salmonella enterica serotype Manhattan infection associated with meat products, France, 2005. Euro Surveill 2006; 11(11):270- 273.
Maharjan M, Joshi V, Joshi DD, Manandhar P. Prevalence of Salmonella species in various raw meat samples of a local market in Kathmandu. Ann N Y Acad Sci 2006 ;1081:249- 256.
Rockliff S and Khan S. Microbiological quality of kebabs. www.health.act .gov. au. 17 September 2003.25. ACT Health. Quality of hamburger meat.www. health.act.gov.au.11 June. 2003.
Gonulalan Z, Yetim H and Kose A. Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage . Meat Sciences.2004; 67: 669- 674.
Jegathesan M. Salmonella isolated from man in Malaysia over the 10-year period.1973-1982. J Hyg Camb 1984; 92:395- 399.
Uyttendaele MR, Debevere JM, Lips RM and Neyts KD. Prevalence of Salmanella in poultry carcass and their products in Belgium. Int J Food Microbiol 1998;40:1- 8.
Dominguez C, Gomenz I, Zumalacarregui J. Prevalence of Salmonella and Campylobacter in retail chicken meat in Spain. Int J Food Microbiol 2002; 72: 165-168.
Molla B, Alemayehu D, Salah W. Sources and distribution of Salmonella serotypes isolated from food animals, slaughterhouse personnel and retail meat products in Ethiopia.1997-2002. Ethiop J Health 2003;17(1):63-70.
Chambers PG. Salmonella in Rhodesia: Sources and serotypes of some isolates from abattoirs, domestic animals, birds and man. J South Afr Vet Assoc 1977;48: 241-244.
Centers for Disease Control (CDC). Surveillance for Food-borne Disease Outbreaks United States, 1993-1997. MMWR CDC Surveill Summ 2000; 49(SS01):1-51.
Antimicrobial Susceptibility Patterns for Salmonella isolates of animal origin, NARMS 1999, FDA/Veterinarian 2001; 16(5):9.
Bryan. FL and Doyle MP. Heath risks and consequences of Salmonella and Campylobacter jejuni in raw poultry. J Food Prot 1995; 58 :326 -344.
| Files | ||
| Issue | Vol 1 No 1 (2009) | |
| Section | Articles | |
| Keywords | ||
| Barbecuing meat ground beef burger Salmonella serovars | ||
| Rights and permissions | |
|
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
