Let vet students do research and your lunch will never taste the same

Authors: Barton M, Cox S, Reichel MP, Ewens MR
Publication: Proceedings of the Australian Veterinary Association (AVA) Annual Conferences, Volume 2014 AVA Annual Conference, Perth, Issue Public Health, May 2014
Publisher: Australian Veterinary Association

Abstract: Pathogens such as Salmonella spp., Campylobacter spp., Listeria monocytogenes and Escherichia coli are responsible for up to 5.4 million cases of foodborne infection in Australia each year. “Ready-to-eat” deli meats are highly susceptible to cross-contamination with these pathogens and, additionally, favour pathogen growth. The present study was designed by DVM students as part of their final year Veterinary Public Health rotation and was aimed at quantifying the microbial flora of 174 samples of various, “ready-to-eat” deli meats, purchased from supermarket delicatessens in the greater-Adelaide area. A combination of Oxoid culture media and 3M® Petrifilm were used to grow the potential pathogens. Individual microorganism levels were then compared with levels in the FSANZ Guidelines for the microbiological examination of “ready-to-eat foods”. No recognised pathogens were confirmed from the 174 samples of ready-to-eat, deli-sliced meats tested in this study. However, the total bacterial counts for 134 (77%) of the samples exceeded the level for “satisfactory” classification, as defined by the FSANZ guidelines. The results of this study concluded that hygienic food handling and HACCP protocols were not being practiced at some greater-Adelaide area supermarket delicatessens.
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