Journal
FOOD CONTROL
Volume 46, Issue -, Pages 18-25Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2014.05.001
Keywords
Marinated meat; Consumer protection; Microbiological criteria; Virulence factor; Toxigenicity; Pathogen
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Funding
- Adalbert-Raps-Foundation, Kulmbach, Germany [FV 206]
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Foodborne diseases are of major concern for public health. Here we assess the microbiological quality and safety of marinated pork steaks (n = 300) and marinades (n = 30) which were used for the production of marinated steaks by analyzing quantitative microbiological parameters and foodborne pathogens. Salmonella spp. and Listeria monocytogenes were isolated from about 2%, Staphylococcus aureus from 8% and Bacillus cereus from 21% of the steaks. One steak was MRSA-positive and one contained EHEC/STEC. B. cereus was the only pathogen detected in the marinades. Similar toxin patterns of B. cereus strains from meat and marinades suggested that a contamination of meat with B. cereus occurred via marinades. (C) 2014 Elsevier Ltd. All rights reserved.
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