Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina

Autores
Barril, Patricia Angelica; Soto, Silvina Andrea; Jaureguiberry, María Virginia; Gottardi, Gabriela; Bascur, Ianina; Leotta, Gerardo Anibal; Oteiza, Juan Martín
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Meat products may be vehicles of bacterial pathogens to humans. In this study, we determined both hygienic-sanitary risk and microbiological quality of raw ground beef and meat contact surfaces in butcher shops from Neuquén Province, Argentina. The hygienic-sanitary risk of the butcher shops was characterized based on the quantitative results of a checklist. A total of 44 raw ground meat and 49 meat contact surfaces were sampled. Most butcher shops presented low/moderate hygienic-sanitary risk, and one had high-risk. Counts of indicator microorganisms in ground meat samples were as follows: mesophilic aerobic microorganisms, 6.6 log CFU/g; S. aureus, 1.1 log CFU/g; E. coli, 1.5 log CFU/g. Pathogen microorganisms were found in 15.9% of ground beef samples (Salmonella spp., 6.8%; E. coli O157:H7, 2.3%; non-O157 STEC, 6.8%) and 28.6% of environmental samples (Salmonella spp., 6.1%; non-O157 STEC, 2%; L. monocytogenes, 22.4%). Concomitantly, Salmonella spp. was detected in raw ground beef and meat contact surface samples from two butcher shops. Ribotyping of these strains revealed cross-contamination. Risk quantification was useful to identify failures in different areas of the butcher shops and recognize potential improvements to reduce the risk of pathogenic bacteria contamination of meat and ready-to-eat products.
Fil: Barril, Patricia Angelica. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Soto, Silvina Andrea. Centro de Investigación y Asistencia Técnica a la Industria; Argentina
Fil: Jaureguiberry, María Virginia. Centro de Investigación y Asistencia Técnica a la Industria; Argentina
Fil: Gottardi, Gabriela. Subsecretaría de Salud de la Provincia de Neuquén; Argentina
Fil: Bascur, Ianina. Control de Ingreso Provincial de Productos Alimenticios; Argentina
Fil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina
Fil: Oteiza, Juan Martín. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
ENVIRONMENTAL SURFACES
FOODBORNE PATHOGENS
GROUND MEAT
RISK ASSESSMENT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/126007
Acceder
id CONICETDig_2208a741c18a8bf4961427f0a7a6647d
oai_identifier_str oai:ri.conicet.gov.ar:11336/126007
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia ArgentinaBarril, Patricia AngelicaSoto, Silvina AndreaJaureguiberry, María VirginiaGottardi, GabrielaBascur, IaninaLeotta, Gerardo AnibalOteiza, Juan MartínENVIRONMENTAL SURFACESFOODBORNE PATHOGENSGROUND MEATRISK ASSESSMENThttps://purl.org/becyt/ford/4.3https://purl.org/becyt/ford/4Meat products may be vehicles of bacterial pathogens to humans. In this study, we determined both hygienic-sanitary risk and microbiological quality of raw ground beef and meat contact surfaces in butcher shops from Neuquén Province, Argentina. The hygienic-sanitary risk of the butcher shops was characterized based on the quantitative results of a checklist. A total of 44 raw ground meat and 49 meat contact surfaces were sampled. Most butcher shops presented low/moderate hygienic-sanitary risk, and one had high-risk. Counts of indicator microorganisms in ground meat samples were as follows: mesophilic aerobic microorganisms, 6.6 log CFU/g; S. aureus, 1.1 log CFU/g; E. coli, 1.5 log CFU/g. Pathogen microorganisms were found in 15.9% of ground beef samples (Salmonella spp., 6.8%; E. coli O157:H7, 2.3%; non-O157 STEC, 6.8%) and 28.6% of environmental samples (Salmonella spp., 6.1%; non-O157 STEC, 2%; L. monocytogenes, 22.4%). Concomitantly, Salmonella spp. was detected in raw ground beef and meat contact surface samples from two butcher shops. Ribotyping of these strains revealed cross-contamination. Risk quantification was useful to identify failures in different areas of the butcher shops and recognize potential improvements to reduce the risk of pathogenic bacteria contamination of meat and ready-to-eat products.Fil: Barril, Patricia Angelica. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Soto, Silvina Andrea. Centro de Investigación y Asistencia Técnica a la Industria; ArgentinaFil: Jaureguiberry, María Virginia. Centro de Investigación y Asistencia Técnica a la Industria; ArgentinaFil: Gottardi, Gabriela. Subsecretaría de Salud de la Provincia de Neuquén; ArgentinaFil: Bascur, Ianina. Control de Ingreso Provincial de Productos Alimenticios; ArgentinaFil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; ArgentinaFil: Oteiza, Juan Martín. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2019-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/126007Barril, Patricia Angelica; Soto, Silvina Andrea; Jaureguiberry, María Virginia; Gottardi, Gabriela; Bascur, Ianina; et al.; Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina; Elsevier Science; LWT - Food Science and Technology; 107; 6-2019; 35-400023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S002info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.02.074info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:42:04Zoai:ri.conicet.gov.ar:11336/126007instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:42:04.323CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina
title Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina
spellingShingle Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina
Barril, Patricia Angelica
ENVIRONMENTAL SURFACES
FOODBORNE PATHOGENS
GROUND MEAT
RISK ASSESSMENT
title_short Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina
title_full Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina
title_fullStr Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina
title_full_unstemmed Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina
title_sort Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina
dc.creator.none.fl_str_mv Barril, Patricia Angelica
Soto, Silvina Andrea
Jaureguiberry, María Virginia
Gottardi, Gabriela
Bascur, Ianina
Leotta, Gerardo Anibal
Oteiza, Juan Martín
author Barril, Patricia Angelica
author_facet Barril, Patricia Angelica
Soto, Silvina Andrea
Jaureguiberry, María Virginia
Gottardi, Gabriela
Bascur, Ianina
Leotta, Gerardo Anibal
Oteiza, Juan Martín
author_role author
author2 Soto, Silvina Andrea
Jaureguiberry, María Virginia
Gottardi, Gabriela
Bascur, Ianina
Leotta, Gerardo Anibal
Oteiza, Juan Martín
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ENVIRONMENTAL SURFACES
FOODBORNE PATHOGENS
GROUND MEAT
RISK ASSESSMENT
topic ENVIRONMENTAL SURFACES
FOODBORNE PATHOGENS
GROUND MEAT
RISK ASSESSMENT
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.3
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Meat products may be vehicles of bacterial pathogens to humans. In this study, we determined both hygienic-sanitary risk and microbiological quality of raw ground beef and meat contact surfaces in butcher shops from Neuquén Province, Argentina. The hygienic-sanitary risk of the butcher shops was characterized based on the quantitative results of a checklist. A total of 44 raw ground meat and 49 meat contact surfaces were sampled. Most butcher shops presented low/moderate hygienic-sanitary risk, and one had high-risk. Counts of indicator microorganisms in ground meat samples were as follows: mesophilic aerobic microorganisms, 6.6 log CFU/g; S. aureus, 1.1 log CFU/g; E. coli, 1.5 log CFU/g. Pathogen microorganisms were found in 15.9% of ground beef samples (Salmonella spp., 6.8%; E. coli O157:H7, 2.3%; non-O157 STEC, 6.8%) and 28.6% of environmental samples (Salmonella spp., 6.1%; non-O157 STEC, 2%; L. monocytogenes, 22.4%). Concomitantly, Salmonella spp. was detected in raw ground beef and meat contact surface samples from two butcher shops. Ribotyping of these strains revealed cross-contamination. Risk quantification was useful to identify failures in different areas of the butcher shops and recognize potential improvements to reduce the risk of pathogenic bacteria contamination of meat and ready-to-eat products.
Fil: Barril, Patricia Angelica. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Soto, Silvina Andrea. Centro de Investigación y Asistencia Técnica a la Industria; Argentina
Fil: Jaureguiberry, María Virginia. Centro de Investigación y Asistencia Técnica a la Industria; Argentina
Fil: Gottardi, Gabriela. Subsecretaría de Salud de la Provincia de Neuquén; Argentina
Fil: Bascur, Ianina. Control de Ingreso Provincial de Productos Alimenticios; Argentina
Fil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina
Fil: Oteiza, Juan Martín. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Meat products may be vehicles of bacterial pathogens to humans. In this study, we determined both hygienic-sanitary risk and microbiological quality of raw ground beef and meat contact surfaces in butcher shops from Neuquén Province, Argentina. The hygienic-sanitary risk of the butcher shops was characterized based on the quantitative results of a checklist. A total of 44 raw ground meat and 49 meat contact surfaces were sampled. Most butcher shops presented low/moderate hygienic-sanitary risk, and one had high-risk. Counts of indicator microorganisms in ground meat samples were as follows: mesophilic aerobic microorganisms, 6.6 log CFU/g; S. aureus, 1.1 log CFU/g; E. coli, 1.5 log CFU/g. Pathogen microorganisms were found in 15.9% of ground beef samples (Salmonella spp., 6.8%; E. coli O157:H7, 2.3%; non-O157 STEC, 6.8%) and 28.6% of environmental samples (Salmonella spp., 6.1%; non-O157 STEC, 2%; L. monocytogenes, 22.4%). Concomitantly, Salmonella spp. was detected in raw ground beef and meat contact surface samples from two butcher shops. Ribotyping of these strains revealed cross-contamination. Risk quantification was useful to identify failures in different areas of the butcher shops and recognize potential improvements to reduce the risk of pathogenic bacteria contamination of meat and ready-to-eat products.
publishDate 2019
dc.date.none.fl_str_mv 2019-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/126007
Barril, Patricia Angelica; Soto, Silvina Andrea; Jaureguiberry, María Virginia; Gottardi, Gabriela; Bascur, Ianina; et al.; Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina; Elsevier Science; LWT - Food Science and Technology; 107; 6-2019; 35-40
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/126007
identifier_str_mv Barril, Patricia Angelica; Soto, Silvina Andrea; Jaureguiberry, María Virginia; Gottardi, Gabriela; Bascur, Ianina; et al.; Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina; Elsevier Science; LWT - Food Science and Technology; 107; 6-2019; 35-40
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S002
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.02.074
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846782104325586944
score 12.982451

Publicaciones similares