Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-25T07:21:09.178Z Has data issue: false hasContentIssue false
  • English
  • Français

The bacteriological quality of minced beef in the U.K.

Published online by Cambridge University Press:  19 October 2009

T. A. Roberts ,
C. R. Britton  and
W. R. Hudson
T. A. Roberts
Affiliation:
Agricultural Research Council, Meat Research Institute, Langford, Bristol BS18 7DY, U.K.
C. R. Britton
Affiliation:
Agricultural Research Council, Meat Research Institute, Langford, Bristol BS18 7DY, U.K.
W. R. Hudson
Affiliation:
Agricultural Research Council, Meat Research Institute, Langford, Bristol BS18 7DY, U.K.
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Minced (ground) beef from three supermarkets, three intermediate-sized chain butchers and three small family butchers in each of three geographical areas was examined three times in warm weather and three times in cool. The total viable count (37 and 20°C), numbers of Enterobacteriaceae (37 and 17°C), and presumptive coliforms did not differ significantly between shop type or season. Statistically significant differences in numbers of faecal Streptococci, Staphylococcus aureus and Clostridium perfringens were too small to be of commercial importance, or diagnostic value.

Type
Research Article
Information
Journal of Hygiene , Volume 85 , Issue 2 , October 1980 , pp. 211 - 217
Copyright
Copyright © Cambridge University Press 1980

References

REFERENCES

Al-Delaimey, K. S. & Stiles, M. E. (1975). Microbial quality and shelf-life of raw ground beef. Canadian Journal of Public Health 66, 317–21.Google Scholar
Berry, B. W. & Chen, A. A. (1970). Bacterial, shelf-life) and acceptance characteristics of chopped beef. Journal of Milk and Food Technology 39, 405–7.CrossRefGoogle Scholar
Chestnut, C. M., Emswiler, B. S., Kotula, A. W. & Young, E. P. (1977). Bacteriological quality of ingredients used in ground beef manufacture. Journal of Animal Science 44, 213–17.CrossRefGoogle Scholar
Duitschaever, C. L., Arnott, D. R. & Bullock, D. H. (1973). Bacteriological quality of raw refrigerated ground beef. Journal of Milk and Food Technology 36, 375–7.CrossRefGoogle Scholar
Duitschaever, C. L., Bullock, D. H. & Arnott, D. R. (1977). Bacteriological evaluation of retail ground beef, frozen beef patties and cooked hamburger. Journal of Food Protection 40, 378–81.CrossRefGoogle ScholarPubMed
Farmiloe, F. J., Cornford, S. J., Coppock, J. B. M. & Ingram, M. (1954). The survival of Bacillus subtilis spores in tho baking of bread. Journal of the Sciences of Food and Agriculture 5, 292–304.CrossRefGoogle Scholar
Foster, J. F., Fowler, J. L. & Ladides, W. C. (1977). A bacteriological survoy of raw ground beef. Journal of Food Protection 40, 790–94.CrossRefGoogle ScholarPubMed
Goepfert, J. M. (1970). The aerobic plate count, coliform and Eschcrichia coli content of raw ground beef at the retail level. Journal of Milk and Food Technology 39, 175–8.CrossRefGoogle Scholar
Goepfert, J. M. & Kim, H. U. (1975). Behaviour of selected food-borne pathogens in raw ground beef. Jounxal of Milk and Food Technology 38, 449–52.CrossRefGoogle Scholar
Hauschild, A. H. W. & Hilsheimer, R. (1974). Evaluation and modification of media for enumeration of Clostridium perfringens. Applied Microbiology 27, 78–82.CrossRefGoogle ScholarPubMed
Karim, G. (1977). Bacteriological quality of raw and cooked hamburger at the retail level in Tehran. Journal of Food Protection 40, 560–61.CrossRefGoogle ScholarPubMed
Law, H. M., Yang, S. P. & Mullins, A. M. (1971). Ground beef quality at the retail level. Journal of the American Dietetic Association 58, 239–43.CrossRefGoogle ScholarPubMed
Meat Bacterial Standards, Review Committee Report (1977). Department of Agriculture, Stato of Oregon, U.S.A.Google Scholar
Miskimin, D. K., Berkowitz, K. A., Solberg, M., Riha, W. E. Jr, Franke, W. C., Buchanan, R. L. & O'Leary, V. (1976). Relationship between indicator organisms and specific pathogens in potentially hazardous food. Journal of Food Science 41, 1001–6.CrossRefGoogle Scholar
Pivnick, H., Erdman, I. E., Collins-Thompson, D., Roberts, G., Johnstone, M. A., Conley, D. R., Lachapelle, G., Purvis, U. T., Foster, R. & Milling, M. (1976). Proposed microbiological standards for ground beef based on a Canadian survey. Journal of Milk and Food Technology 39, 408–12.CrossRefGoogle Scholar
Shout, J. G. & Oblinger, J. L. (1976). Microbiological evaluation of retail ground beef; centralized and traditional preparation. Journal of Milk and Food Technology 39, 179–83.Google Scholar
Sumner, J. L. (1978). Microbiological evaluation of retail ground beef in Izmir, Turkey. Journal of Food Protection 41, 104–6.CrossRefGoogle ScholarPubMed
Wehr, H. M. (1978). Attitudes and policies of State governments (to microbiological criteria for foods). Food Technology 32, 63–7.Google Scholar
Westhoff, D. & Feldstein, F. (1976). Bacteriological analysis of ground beef. Journal of Milk and Food Technology 39, 401–4.CrossRefGoogle Scholar
Willis, A. T. & Hobbs, G. (1959). Some now media for the isolation and identification of clostridia. Journal of Pathology and Bacteriology 77, 511–21.CrossRefGoogle Scholar