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[Staphylococci in uncut raw dried meat products]
Veterinarno-Meditsinski Nauki
|January 1, 1980
Summary
Raw-dried meat products can contain high levels of staphylococci, with some products showing contamination in as little as 0.1g. Staphylococcus epidermidis was the most frequently isolated species.
Area of Science:
- Food microbiology
- Bacteriology
Context:
- Raw-dried meat products are a popular food item.
- Ensuring the safety of these products is crucial for public health.
- Previous studies have indicated potential microbial contamination in such products.
Purpose:
- To investigate the prevalence and types of staphylococci in various compact raw-dried meat products.
- To identify specific meat products with higher contamination levels.
- To characterize the phage types of isolated coagulase-positive staphylococci.
Summary:
- A total of 75 raw-dried meat samples were analyzed for staphylococci.
- Staphylococcus titres ranged from 10(-3) to 10(-7), with Veliko Turnovo, Gabrovska, and Trapezitsa products showing the highest contamination.
- Coagulase-positive staphylococci were detected in 0.1g of several products, and all Elena fillet samples were positive.
- Forty-eight strains of coagulase-positive staphylococci, mainly of bovine origin, were identified with common phage types 53/6/42D77 and 42D/102/107/117/119/77/42E.
- All staphylococcal species were found, with Staphylococcus epidermidis being the most common isolate, except in Elena fillet.
Impact:
- Highlights specific raw-dried meat products that require enhanced safety monitoring.
- Provides data on the phage typing of staphylococci, aiding in source tracking and outbreak investigations.
- Informs food safety regulations and industry practices for raw-dried meat production.