Prevalence of Foodborne Pathogens in Cooked Meat and Seafood from 2010 to 2013 in Shandong Province, China
Background: Current food safety issues are deleteriously reshaping the lifestyle of the population in the developing world. The globalization of food supply impacts patterns of foodborne disease outbreaks worldwide, and consumers are having increased concern about microbiological food safety.
Methods: A total of 2305 samples including sauced meat, sausage, smoked meat, shrimp, sashimi and shellfish were collected from different farmer's markets and supermarkets. The prevalence of selected foodborne pathogens was evaluated in cooked meat and seafood from 2010 to 2013 in Shandong Province, China.
Results: The average contamination rate was 6.39% (93.1456) for the selected pathogens in cooked meat and 16.84% (143.849) for V. parahaemolyticus in seafood. For the selected pathogens, 0.55%, 1.03%, 1.17%, 3.64% and 16.84% samples were contaminated with E. coli O157: H7, Salmonella spp., L. monocytogenes, S. aureus and VP, respectively. There was a significant (P<0.05) difference in the contamination rate between the farmer's markets and supermarkets.
Conclusion: The contamination was decreasing in cooked meat and maintaining a relatively high level in seafood from 2010 to 2013. E. coli O157: H7, S. aureus, L. monocytogenes and Salmonella spp. existed at a relatively low rate in retail foods. For VP, the contamination rate has been maintained at a relatively high level in Shandong Province in China. Moreover, cooked meat and seafood obtained from farmer's markets are more susceptible to be contaminated compared to those from supermarkets.
WHO (2008). Foodborne disease outbreaks: Guidelines for investigation and control. http://www.who.int/foodsafety/publications/foodborne_disease/outbreak_guidelines.pdf.
WHO (2004). Food safety at risk in Asia and the Pacific. http://www.fao.org/Newsroom/en/news/2004/43073/index.html.
Scallan E, Griffin PM, Angulo FJ, Tauxe RV, Hoekstra RM (2011). Foodborne illness acquired in the United States--unspecified agents. Emerg Infect Dis, 17(1):16-22.
Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson MA, Roy SL, Jones JL, Griffin PM (2011). Foodborne illness acquired in the United States--major pathogens. Emerg Infect Dis, 17(1):7-15.
Gould LH, Walsh KA, Vieira AR, Herman K, Williams IT, Hall AJ, Cole D (2013). Surveillance for foodborne disease outbreaks - United States, 1998-2008. MMWR Surveill Summ, 62(2):1-34.
Nyenje ME, Odjadjare CE, Tanih NF, Green E, Ndip RN(2012). Foodborne pathogens recovered from ready-to-eat foods from roadside cafeterias and retail outlets in Alice, Eastern Cape Province, South Africa: public health implications. Int J Environ Res Public Health, 9(8):2608-2619.
Ohk SH, Bhunia AK (2013). Multiplex fiber optic biosensor for detection of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella enterica from ready-to-eat meat samples. Food Microbiol, 33(2):166-171.
Coly I1, Sow AG, Seydi M, Martinez-Urtaza J (2013). Vibrio cholerae and Vibrio parahaemolyticus detected in seafood products from Senegal. Foodborne Pathog Dis, 10(12):1050-1058.
Hara-Kudo Y, Konuma H, Kamata Y, Miyahara M, Takatori K, Onoue Y, Sugita-Konishi Y, Ohnishi T(2013). Prevalence of the main food-borne pathogens in retail food under the national food surveillance system in Ja-pan. Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 30(8):1450-1458.
Broglia A, Kapel C (2011). Changing dietary habits in a changing world: emerging drivers for the transmission of foodborne parasitic zoonoses. Vet Parasitol, 182(1):2-13.
Akhtar S, Sarker MR, Hossain A (2014). Microbiological food safety: a dilemma of developing societies. Crit Rev Microbiol, 40(4):348-359.
Wilson E (2015). Foodborne illness and seasonality related to mobile food sources at festivals and group gatherings in the state of Georgia. J Environ Health, 77(7):8-11.
Ravel A, Smolina E, Sargeant JM, Cook A, Marshall B, Fleury MD, Pollari F (2010). Seasonality in human salmonellosis: assessment of human activities and chicken contamination as driving factors. Foodborne Pathog Dis, 7(7):785-794.
Kotzekidou P (2013). Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens. Food Microbiol, 34(2):337-43.
Ananchaipattana C1, Hosotani Y, Kawasaki S, Pongsawat S, Latiful BM, Isobe S, Inatsu Y(2012). Prevalence of foodborne pathogens in retailed foods in Thailand. Foodborne Pathog Dis, 9(9):835-40.
Jamali H1, Radmehr B, Ismail S (2014). Prevalence and antimicrobial resistance of Listeria, Salmonella, and Yersinia species isolates in ducks and geese. Poult Sci, 93(4):1023-1030.
Suffredini E, Mioni R, Mazzette R, Bordin P, Serratore P, Fois F, Piano A, Cozzi L, Croci L(2014). Detection and quantification of Vibrio parahaemolyticus in shellfish from Italian production areas. Int J Food Microbiol, 184:14-20.
Jones EH, Feldman KA, Palmer A, Butler E, Blythe D, Mitchell CS (2013). Vibrio infec-tions and surveillance in Maryland, 2002-2008. Public Health Rep, 128(6):537-545.
Maertens de Noordhout C, Devleesschauwer B, Angulo FJ, Verbeke G, Haagsma J, Kirk M, Havelaar A, Speybroeck N (2014). The global burden of listeriosis: a systematic review and meta-analysis. Lancet Infect Dis, 14(11):1073-1082.
Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, Griffin PM, Tauxe RV (1999). Food-related illness and death in the United States. Emerg Infect Dis, 5(5):607-25.
Centers for Disease Control and Prevention (2006). Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly through food--10 States, United States, 2005. MMWR Morb Mortal Wkly Rep, 55(14):392-395.
Knudsen GM, Sommer HM, Sørensen ND, Olsen JE, Aabo S (2011). Survival of Salmonella on cuts of beef carcasses subjected to dry aging. J Appl Microbiol, 111(4):848-854.
Sergelidis D, Abrahim A, Papadopoulos T, Soultos N, Martziou E, Koulourida V, Govaris A, Pexara A, Zdragas A, Papa A(2014). Isolation of methicillin-resistant Staphylococcus spp. from ready-to-eat fish products. Lett Appl Microbiol, 59(5):500-506.
Kim NH, Yun AR, Rhee MS (2011).Prevalence and classification of toxigenic Staphylococcus aureus isolated from refrigerated ready-to-eat foods (sushi, kimbab and California rolls) in Korea. J Appl Microbiol, 111(6):1456-1464.
Rizek CF, Matté MH, Dropa M, Mamizuka EM, de Almeida LM, Lincopan N, Matté GR, Germano PM(2011).Identification of Staphylococcus aureus carrying the mecA gene in ready-to-eat food products sold in Brazil. Foodborne Pathog Dis, 8(4):561-563.
Wang R, Zhong Y, Gu X, Yuan J, Saeed AF, Wang S (2015). The pathogenesis, detection, and prevention of Vibrio parahaemolyticus. Front Microbiol, 6:144.
MFLP-80. Isolation and Identification of E. coli O157: H7 in Foods. https://www.bd.com/ds/technicalCenter/charts/ch-ecoli_workflow_fda_usda.pdf
Hu Kim, Hu, Goepfert Jm. Isolation and enumeration of the Bacillus cereus group in foods. pubmedcentralcana-da.ca/pmcc/articles/PMC376367/pdf/applmicro00120-0119.pdf.
MFLP-74. Enumeration of Listeria monocytogenes in foods (2011). http://www.hc-sc.gc.ca/fn-an/res-rech/analy-meth/microbio/volume3-eng.php
MFHPB-20, Isolation and Identification of Salmonella from Foods. http://doc.mbalib.com/view/d2b3d2bfed24ef386714adab0de8c57c.html. (In Chinese).
MFLP-37. Part 1: Detection of Halophilic Vibrio species in Seafood (2006). http://www.hc-sc.gc.ca/fn-an/res-rech/analy-meth/microbio/volume3-eng.php
Oh SK, Lee N, Cho YS, Shin DB, Choi SY, Koo M (2007). Occurrence of toxigenic Staphylococcus aureus in ready-to-eat food in Korea. J Food Prot, 70: 1153-1158.
Syne SM, Ramsubhag A, Adesiyun AA (2013).Microbiological hazard analysis of ready-to-eat meat processed at a food plant in Trinidad, West Indies. Infect Ecol Epidemiol. 3: 10.
Gormley FJ1, Little CL, Grant KA, de Pinna E, McLauchlin J (2010). The microbiological safety of ready-to-eat specialty meat from markets and specialty food shops: a UK wide study with a focus on Salmonella and Listeria monocytogenes. Food Microbiol, 27(2):243-249.
Fai AE, de Figueiredo EA, Verdin SE, Pinheiro NM, Braga AR, Stamford TL(2011). Salmonella spp. and Listeria monocytogenes in fully cooked ham commercialized in supermarkets of For-taleza (CE, Brazil): risk factor for public health. Cien Saude Colet, 16(2):657-662.
Cabedo L, Picart i Barrot L, Teixidó i Canelles A (2008). Prevalence of Listeria monocytogenes and Salmonella in ready-to-eat food in Catalonia, Spain. J Food Prot, 71(4):855-859.
WHO (2011). Risk assessment of Vibrio parahaemolyticus in seafood. In: WHO (Ed.), MRA Series, Joint FAO/WHO expert meetings on microbiological risk assessment.
Ma C1, Deng X, Ke C, He D, Liang Z, Li W, Ke B, Li B, Zhang Y, Ng L, Cui Z(2014).Epidemiology and etiology characteristics of foodborne outbreaks caused by Vibrio parahaemolyticus during 2008-2010 in Guangdong province, China. Foodborne Pathog Dis, 11(1):21-29.
Yeung PS1, Boor KJ (2004). Epidemiology, pathogenesis, and prevention of foodborne Vibrio parahaemolyticus infections. Foodborne Pathog Dis, 1(2):74-88.
Nair GB, Ramamurthy T, Bhattacharya SK, Dutta B, Takeda Y, Sack DA(2007). Global dissemination of Vibrio parahaemolyticus serotype O3:K6 and its serovariants. Clin Microbiol Rev, 20(1):39-48.
Chae MJ1, Cheney D, Su YC (2009). Temperature effects on the depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American oyster (Crassostrea virginica). J Food Sci, 74(2):M62-66.
Shams AM1, O'Connell H, Arduino MJ, Rose LJ (2011). Chlorine dioxide inactivation of bacterial threat agents. Lett Appl Microbiol, 53(2):225-230.
Teplitski M1, Wright AC, Lorca G (2009). Biological approaches for controlling shellfish-associated pathogens. Curr Opin Biotechnol, 20(2):185-190.
Ren T, Su YC (2006). Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters. J Food Prot, 69(8):1829-1834.
Duedu KO, Yarnie EA, Tetteh-Quarcoo PB, Attah SK, Donkor ES, Ayeh-Kumi PF (2014). A comparative survey of the prevalence of human parasites found in fresh vegetables sold in supermarkets and open-aired markets in Accra, Ghana. BMC Res Notes, 7:836.
Vital PG, Dimasuay KG, Widmer KW, Rivera WL (2014). Microbiological quality of fresh produce from open air markets and supermarkets in the Philippines. ScientificWorldJournal, 2014:219534.
|Issue||Vol 45 No 12 (2016)|
|Food safety Foodborne pathogens Cooked meat Seafood|
|Rights and permissions|
|This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.|