Prevalence of food-borne pathogens in ready-to-eat meat products in seven different Chinese regions

Microbiological surveillance of ready-to-eat (RTE) meat products provides empirical data to inform scientific guidance for improving food safety. In this study we conducted the first nation-wide survey of food-borne pathogens in RTE meat products in China in 2013. We analyzed the prevalence of food-borne pathogen in different product categories, market distribution, packaged forms, seasonal variation and regions. In total, 4047 samples were collected from all seven regions in China representing distinct geographical areas: Northern, Northeastern, Eastern, Central, Southern, Southwestern, and Northwestern Regions. Samples were collected from catering, retail, and wholesale sources in different seasons throughout the course of the year. The presence of Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and diarrheagenic Escherichia coli in all the samples was examined by China's national food safety standard method. All the surveillance data were analyzed according to meat product category, market distribution, packaged form, seasonal variation and regions, respectively. Microbial prevalence of L. monocytogenes, Salmonella spp., S. aureus and diarrheagenic E. coli were detected in 1.43% (57/3974), 0.64% (26/4035), 0.79% (32/4047) and 1.06% (40/3774), respectively. The prevalence of heat-treated category RTE meat products was high, probably due to cross contamination. Prevalence data for Salmonella spp. and S. aureus were higher in the third quarter of the year. We found packaging method played a consistent role in the prevalence of all four food-borne pathogens in packaged ready-to-eat meat products. Bulk ready-to-eat meat products were significantly more likely to contain contamination than portion packaged products. In all, this study implied a potential public health problem. It is necessary to improve control measures of RTE meat products. (C) 2016 Elsevier Ltd. All rights reserved.