Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context
نویسندگان
چکیده
منابع مشابه
Prevalence and characteristics of Shiga toxin-producing Escherichia coli isolated from retail raw meats in China.
Shiga toxin-producing Escherichia coli (STEC) causes diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome in humans. Most human infections are attributed to consumption of STEC-contaminated foodstuffs of animal origin. In this study, we evaluated the prevalence of STEC from retail raw meats collected from two geographical regions in China. The results revealed that 166 out of 853 sample...
متن کاملVirulence factors of verocytotoxin-producing Escherichia coli isolated from raw meats.
PCR for verocytotoxin-producing Escherichia coli (VTEC) was positive in 4.6% of 2,440 raw meat samples; only beef, sheep, and venison samples were positive. None of the isolated VTEC strains belonged to serogroup O157. Additional virulence factors were detected in only a minority of strains, suggesting that most of these meat VTEC isolates are not pathogenic.
متن کاملPostpackage pasteurization of ready-to-eat deli meats by submersion heating for reduction of Listeria monocytogenes.
A mixed cocktail of four strains of Listeria monocytogenes was resuspended in product purge and added to a variety of ready-to-eat (RTE) meat products, including turkey, ham, and roast beef. All products were vacuum sealed in shrink-wrap packaging bags, massaged to ensure inoculum distribution, and processed by submersion heating in a precision-controlled steam-injected water bath. Products wer...
متن کاملPredicting growth-no growth of Listeria monocytogenes on vacuum-packaged ready-to-eat meats.
Compliance with U.S. Department of Agriculture (USDA) composition-based labeling standards often has been regarded as evidence of the shelf stability of ready-to-eat (RTE) meats. However, the USDA now requires further proof of shelf stability. Our previous work included development of equations for predicting the probability of Staphylococcus aureus growth based on the pH and a(w) of an RTE pro...
متن کاملPredicting growth-no growth of Staphylococcus aureus on vacuum-packaged ready-to-eat meats.
U.S. Department of Agriculture (USDA) composition-based labeling standards for various ready-to-eat (RTE) meat products typically specify maximum product pH and/or moisture:protein ratio and less often maximum water activity (a(w)). Compliance with these standards often has been regarded as proof of shelf stability. However, the USDA now requires additional proof, e.g., challenge study results,...
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ژورنال
عنوان ژورنال: Microorganisms
سال: 2021
ISSN: 2076-2607
DOI: 10.3390/microorganisms9020326