Arroyo-Llantín, Norman N.

Profile Picture

Filters

20081
Reset filters

Settings

Citations

Publication Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    Publication
    Avalúo microbiológico de peligros y comparación de la carne molida de venta al detal de procesadores locales de Puerto Rico y los importados de Estados Unidos
    (2008) Arroyo-Llantín, Norman N.; Orellana Feliciano, Lynette E.; College of Agricultural Sciences; Rivera, Aixa; Casas, Américo; Negrón de Bravo, Edna; Sharma, Anand D.; Department of Food Science and Technology; Sharma, Anand D.
    Foodborne diseases are a threat to public health. The presence of bacteria such as Escherichia coli O157:H7 and Staphylococcus aureus in ground beef are a major concern in retail establishments. In this study a microbiological risk assessment was conducted for pathogenic and spoilage bacteria on retail ground beef from local processors in Puerto Rico and that imported from the United States. Chromogenic media reactions were used for isolation and identification of pathogenic and spoilage bacteria. Total aerobic counts were obtained by plating samples onto Plate Count Agar (PCA). There was no trace of pathogenic bacteria such as Staphylococcus aureus and E. coli O157:H7 in the 24 ground beef samples analyzed. Statistically there were no significant differences between ground beef from local processors and imported from the U.S. for the aerobic plate count (5.1670 log cfu/gr and 5.2971 log cfu/gr Puerto Rico and U.S., respectively) and Enterococcus (5.2302 log cfu/gr and 5.2665 log cfu/gr Puerto Rico and E.U., respectively). However, significant differences (P ≥ 0.05) were found between retail establishment and each visit. To prevent the presence of these disease causing and spoilage bacteria, retailers should follow good manufacturing practices, good hygiene and handling practices, and the Food Safety Inspection Service (FSIS) Food Code.