Prevalence of selected foodborne pathogens in the processed meat products from Durban and their growth after treatment with vinegar and lemon juice

Ijabdeniyi O. A, . and Naraindath K., . and Ajayeoba T. A., . Prevalence of selected foodborne pathogens in the processed meat products from Durban and their growth after treatment with vinegar and lemon juice. pp. 1725-1732. ISSN 0116-6514

The present work determines the prevalence of selected foodborne pathogens in ready-toeat meat (RTEM) obtained from household and retail locations and evaluates the effect of vinegar lemon juice and combined treatments on the survival of Listeria monocytogenes and Escherichia coli O157:H7 at different storage temperatures. The pathogens were identified using standard methods and the effects of treatments were evaluated on salami after 144 h. The results obtained from 60 RTEM samples showed a higher prevalence in the household samples than the retail samples although it was not significantly different (p 0.05). Staphylococcus aureus recorded the highest prevalence. Furthermore 60 of beef sausage samples were positive for E. coli 50 of salami samples were positive for L. monocytogenes while Salmonella was lower in all the RTEM categories. 16s rRNA identified some of the microorganisms such as Enterobacter cloacae Citrobacter freundii Lelliottia amnigena and L. monocytogenes. The combined treatment had a higher effect than the single treatment with a 5-log reduction of pathogens; however the protective effect diminished at storage temperature of more than 4C. The findings show a higher efficacy of treating foodborne pathogens with combined treatment.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(06)%202019/08%20-...

Abstract

The present work determines the prevalence of selected foodborne pathogens in ready-toeat meat (RTEM) obtained from household and retail locations and evaluates the effect of vinegar lemon juice and combined treatments on the survival of Listeria monocytogenes and Escherichia coli O157:H7 at different storage temperatures. The pathogens were identified using standard methods and the effects of treatments were evaluated on salami after 144 h. The results obtained from 60 RTEM samples showed a higher prevalence in the household samples than the retail samples although it was not significantly different (p 0.05). Staphylococcus aureus recorded the highest prevalence. Furthermore 60 of beef sausage samples were positive for E. coli 50 of salami samples were positive for L. monocytogenes while Salmonella was lower in all the RTEM categories. 16s rRNA identified some of the microorganisms such as Enterobacter cloacae Citrobacter freundii Lelliottia amnigena and L. monocytogenes. The combined treatment had a higher effect than the single treatment with a 5-log reduction of pathogens; however the protective effect diminished at storage temperature of more than 4C. The findings show a higher efficacy of treating foodborne pathogens with combined treatment.

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Item Type:	Article
AGROVOC Term:	Meat products
AGROVOC Term:	Processed animal products
AGROVOC Term:	Identification
AGROVOC Term:	Pathogens
AGROVOC Term:	Sausages
AGROVOC Term:	Storage
AGROVOC Term:	Temperature
AGROVOC Term:	Vinegar
AGROVOC Term:	Lemons
AGROVOC Term:	Households
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8753

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