Assessment of Consumer Exposure to Salmonella spp., Campylobacter spp., and Shiga Toxin-Producing Escherichia coli in Meat Products at Retail in the City of Sao Paulo, Brazil

作者：Ristori Christiane Asturiano^*; Gravato Rowlands Ruth Estela; Martins Cecilia Geraldes; Barbosa Maria Luisa; dos Santos Luis Fernando; Jakabi Miyoko; Gombossy de Melo Franco Bernadette Dora

来源：Foodborne Pathogens and Disease, 2017, 14(8): 447-453.

DOI：10.1089/fpd.2016.2270

• meat products
• Salmonella spp.
• Campylobacter spp.
• Shiga toxin-producing Escherichia coli

Meat products may be vehicles of bacterial pathogens to humans, and Salmonella spp., Campylobacter spp., and Shiga toxin-producing Escherichia coli (STEC) are the most relevant. The aim of this study was to generate data on prevalence of these three pathogens in 552 samples of meat products (hot dogs, pork sausages, raw ground beef, and raw chicken legs) sold at retail in the city of Sao Paulo, Brazil. Salmonella spp. was detected in 5.8% (32/552) of samples, comprising pork sausages 62.5% (20/32) and chicken legs 37.5% (12/32). The counts of Salmonella spp. were low, ranging from <0.3 to 9.3 x 10 most probable number per gram and the most frequent serovars were Salmonella Typhimurium (28.1%), Salmonella I 4,[5], 12: i:- (15.6%), Salmonella Enteritidis (12.5%), Salmonella Derby, and Salmonella Brandenburg (9.4%). Campylobacter spp. was detected in 33 samples (6.0%), comprising chicken legs (82%) and ground beef (18%). All samples were negative for STEC. These results suggest that meat products when subjected to inadequate cooking and/or cross-contamination with other products ready for consumption can lead to occurrence of outbreaks, highlighting the risks associated with them.

• 出版日期2017-8