Microbiological quality of fresh ground beef and detection of pathogens in environmental samples taken from butcher shops in the city of Tandil, Buenos Aires Province, Argentina

Rev Argent Microbiol. 2021 Sep 20:S0325-7541(21)00075-4. doi: 10.1016/j.ram.2021.04.003. Online ahead of print.ABSTRACTThe aim of this work was to evaluate the hygienic-sanitary conditions of butcher shops in Tandil, Buenos Aires Province, by estimating the risk based on good manufacturing and hygiene practices, through surveys of the establishments. The analysis was performed using a scale of 1-100, and classifying them as high risk (0-40), moderate risk (41-70) or low risk (71-100). The presence of Salmonella spp., Staphylococcus aureus and Shiga toxin-producing Escherichia coli (STEC) from both, ground beef and environmental samples such as countertop, cleaver, mincer and butcher's hands, taken at butcher shops was also evaluated. Sampling was performed only once and immediately refrigerated and transported to the laboratory for analysis. All butcher shops evaluated (100) were classified as "low risk" with good hygienic-sanitary conditions. However, 75% of the ground beef samples analyzed did not meet at least one of the microbiological criteria established in the Código Alimentario Argentino [Argentine Food Code], article 255. We propose to establish a strategy to identify deviations and implement a plan for continuous improvement in butcher shops of Tandil city.PMID:34556377 | DOI:10.1016/j.ram.2021.04.003

Source: Revista Argentina de Microbiologia - September 24, 2021 Category: Microbiology Authors: Mar ía Julia Ruiz Nora Lia Padola Gerardo Leotta Roc ío Colello Juan Passucci Edgardo Rodr íguez Daniel Fern ández Fellenz Alejandra Kr üger Marcelo Sanz Elida Elichiribehety Anal ía Inés Etcheverría Source Type: research