Prevalence of selected foodborne pathogens in the processed meat products from Durban and their growth after treatment with vinegar and lemon juice
2019
Ijabdeniyi, O. A | Naraindath, K. | Ajayeoba, T. A.
The present work determines the prevalence of selected foodborne pathogens in ready-toeat meat (RTEM) obtained from household and retail locations, and evaluates the effect of vinegar, lemon juice, and combined treatments on the survival of Listeria monocytogenes and Escherichia coli O157:H7 at different storage temperatures. The pathogens were identified using standard methods and the effects of treatments were evaluated on salami after 144 h. The results obtained from 60 RTEM samples showed a higher prevalence in the household samples than the retail samples, although it was not significantly different (p > 0.05). Staphylococcus aureus recorded the highest prevalence. Furthermore, 60% of beef sausage samples were positive for E. coli, 50% of salami samples were positive for L. monocytogenes, while Salmonella was lower in all the RTEM categories. 16s rRNA identified some of the microorganisms such as Enterobacter cloacae, Citrobacter freundii, Lelliottia amnigena, and L. monocytogenes. The combined treatment had a higher effect than the single treatment with a 5-log reduction of pathogens; however, the protective effect diminished at storage temperature of more than 4°C. The findings show a higher efficacy of treating foodborne pathogens with combined treatment.
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