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Updated: Jan 28, 2026

2 in 1: One-step Affinity Purification for the Parallel Analysis of Protein-Protein and Protein-Metabolite Complexes
Published on: August 6, 2018
Comparison of Bacterial Species Isolated from Ground Beef, Textured Soy Protein and Ground Beef Extended with
James F Foster1, Linda S Guthertz1, Richard C Hunderfund1
1Letterman Army Institute of Research, Department of Nutrition, Food Hygiene Division, Presidio of San Francisco, California 94129.
Abstract:
A survey of the bacterial species of public health importance which could be isolated from ground beef (GB), textured soy protein (TSP) and ground beef extended with TSP (SGB) after 3 and 10 days of storage at 4 C was conducted. Escherichia coli was the most frequent gram-negative isolate from GB and SGB. Few gram-negative organisms were found in TSP. Clostridium perfringens was the most frequent gram-positive isolate from GB and SGB while Bacillus sp. was isolated most frequently from TSP. Salmonella enteriditis ser. worthington was isolated from GB and TSP. These products contained a wide variety of microorganisms, some of which might result in a food-associated infection or intoxication. However, if properly handled and cooked before consumption, these products should present few public health hazards.
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