A Bacteriological Survey of Raw Ground Beef 1
James F Foster1, James L Fowler1, Warren C Ladiges1
1Letterman Army Institute of Research, Department of Nutrition, Food Hygiene Division, Presidio of San Francisco, California 94129.
Abstract:
The microbiological quality of 150 units of raw ground beef obtained from a local retail store was determined. The range of aerobic plate counts was from 6.9 × 104 to 8.3 × 107/g. By using the most probable number method 96.7% of the 150 units were positive for coliforms, 94.7% for Escherichia coli and 61.3% for Staphylococcus aureus . By the plate methods, 99.3% of the units were positive for fecal streptococci and 56% were positive for Clostridium perfringens . No salmonellae were isolated. Aerobic and anaerobic organisms were isolated and identified. E. coli was the most frequently isolated aerobe followed by organisms in the Klebsiella-Enterobacter group. Among the anaerobic isolates, C. perfringens was the organism most frequently encountered.
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