Share

Occurrence and survival of verocytotoxin-producing Escherichia coli O157 in meats obtained from retail outlets in the Netherlands.

Author(s) : HEUVELINK A. E., ZWARTKRUIS-NAHUIS J. T. M., BEUMER R. R., et al.

Type of article: Article

Summary

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in the Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. The O157 VTEC strain tested was able to survive in tartare and filet americain stored at -20, 0, 5 or 7 °C for 3 days. At both 7 and 15 °C, O157 VTEC counts in tartare and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2%, wt/wt), or components of the lactoperoxidase-thiocyanate-hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15 °C.

Details

  • Original title: Occurrence and survival of verocytotoxin-producing Escherichia coli O157 in meats obtained from retail outlets in the Netherlands.
  • Record ID : 2001-0339
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 10
  • Publication date: 1999/10
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing