Submitted to: Journal of Food Safety
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/2/2007
Publication Date: 2/29/2008
Citation: Kegode, R.B., Doetkott, D.K., Khaitsa, M.L., Wesley, I.V. 2008. Occurrence of Campylobacter species, Salmonella species, and generic Escherichia coli in meat products from retail outlets in the Fargo metropolitan area. Journal of Food Safety. 28(1):111-125.
Interpretive Summary: The goal of this study was to determine the association of foodborne pathogens--Campylobacter, generic E. coli and Salmonella--with raw meat products (n = 456 samples) purchased from retail outlets in Fargo Metropolitan Area. Overall, 75% of the samples were contaminated with at least one foodborne pathogen. Generic E. coli was found in all meat products whereas Salmonella was recovered only from poultry. Campylobacter was isolated more frequently from poultry than from pork. The significant differences in contamination rates of specific meat products with foodborne pathogens emphasizes the need for continued surveillance efforts and implementation of HACCP programs for these pathogens.
Technical Abstract: Studies worldwide have shown that foodborne pathogens are often present in fresh meat and poultry, yet there is a paucity of data in the United States concerning multiple contamination of fresh meat and poultry with these pathogens. The objectives of this study were to determine the prevalence of Campylobacter, generic E. coli and Salmonella in raw meat products from retail outlets in Fargo Metropolitan Area and to investigate the association of microbial contamination with product type and retail store. A total of 456 fresh raw meat products (turkey, chicken, pork, beef), were purchased from retail outlets in Midwestern United States. Chi-Square analysis and Fisher’s Exact test were used to test for associations of microbial contamination with product type and retail store. Overall, 346 (75.9%) of the samples were contaminated with one or more of the organisms; with 316 (69.3%), 16 (3.5%) and 14 (3.1%) of the samples testing positive for generic E. coli, Campylobacter and Salmonella, respectively. E. coli O157:H7 was not isolated and Salmonella was recovered only from turkey meat (2.0%) and chicken (1.1%). The meat products differed significantly (P < 0.0001) in the level of contamination with Campylobacter and Salmonella. There was a significant difference in recovery of generic E. coli (P = 0.0287), but not Campylobacter (P = 0.073) and Salmonella (P = 0.5955), among the retail stores. We reported significant differences in contamination rates of specific meat products with foodborne pathogens stressing the need for continued surveillance efforts and implementation of HACCP programs for these pathogens.