Microbiological safety of raw minced beef and beef burgers on retail sale in Ireland (11NS1)

Hdl Handle:
http://hdl.handle.net/10147/292692
Title:
Microbiological safety of raw minced beef and beef burgers on retail sale in Ireland (11NS1)
Authors:
Food Safety Authority of Ireland (FSAI)
Publisher:
Food Safety Authority of Ireland (FSAI)
Issue Date:
Apr-2013
URI:
http://hdl.handle.net/10147/292692
Additional Links:
http://www.fsai.ie/microbiologicalsafetyofrawmincedbeefandbeefburgersonretailsaleinireland.html
Item Type:
Report
Language:
en
Description:
This survey investigated the prevalence of Salmonella and verotoxigenic Escherichia coli (VTEC) in samples of raw minced beef and raw beef burgers from retail outlets and catering premises in Ireland. Salmonella (identified as Salmonella Dublin) was detected in 0.1% of samples (1/983). E. coli O157 was detected in 0.2% (2/983) of samples specifically tested for this serogroup while VTEC were detected in 2.5% (10/402) of samples when tested using a non-serogroup specific polymerase chain reaction (PCR) test for VTEC. In all, eight VTEC serogroups were detected: O6 (x4), O157 (x2), O8, O130, O145, O149, O166 and a VTEC O-unidentifiable. Based on information provided by the survey questionnaires, 12% (85/731) of samples were found to be stored or displayed in the retail or catering establishment at a temperature higher than the recommended temperature of 5oC or less. These included three samples in which VTEC were detected.
Keywords:
FOOD SAFETY; MEAT
Local subject classification:
MICROBIOLOGICAL QUALITY
Series/Report no.:
Monitoring & Surveillance Series

Full metadata record

DC FieldValue Language
dc.contributor.authorFood Safety Authority of Ireland (FSAI)en_GB
dc.date.accessioned2013-05-24T09:05:18Z-
dc.date.available2013-05-24T09:05:18Z-
dc.date.issued2013-04-
dc.identifier.urihttp://hdl.handle.net/10147/292692-
dc.descriptionThis survey investigated the prevalence of Salmonella and verotoxigenic Escherichia coli (VTEC) in samples of raw minced beef and raw beef burgers from retail outlets and catering premises in Ireland. Salmonella (identified as Salmonella Dublin) was detected in 0.1% of samples (1/983). E. coli O157 was detected in 0.2% (2/983) of samples specifically tested for this serogroup while VTEC were detected in 2.5% (10/402) of samples when tested using a non-serogroup specific polymerase chain reaction (PCR) test for VTEC. In all, eight VTEC serogroups were detected: O6 (x4), O157 (x2), O8, O130, O145, O149, O166 and a VTEC O-unidentifiable. Based on information provided by the survey questionnaires, 12% (85/731) of samples were found to be stored or displayed in the retail or catering establishment at a temperature higher than the recommended temperature of 5oC or less. These included three samples in which VTEC were detected.en_GB
dc.language.isoenen
dc.publisherFood Safety Authority of Ireland (FSAI)en_GB
dc.relation.ispartofseriesMonitoring & Surveillance Seriesen_GB
dc.relation.urlhttp://www.fsai.ie/microbiologicalsafetyofrawmincedbeefandbeefburgersonretailsaleinireland.htmlen_GB
dc.subjectFOOD SAFETYen_GB
dc.subjectMEATen_GB
dc.subject.otherMICROBIOLOGICAL QUALITYen_GB
dc.titleMicrobiological safety of raw minced beef and beef burgers on retail sale in Ireland (11NS1)en_GB
dc.typeReporten
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