Author/Authors :
Pichner، نويسنده , , Rohtraud and Schِnheit، نويسنده , , Clien and Kabisch، نويسنده , , Jan and Bِhnlein، نويسنده , , Christina and Rabsch، نويسنده , , Wolfgang and Beutin، نويسنده , , Lothar and Gareis، نويسنده , , Manfred، نويسنده ,
Abstract :
Foodborne diseases are of major concern for public health. Here we assess the microbiological quality and safety of marinated pork steaks (n = 300) and marinades (n = 30) which were used for the production of marinated steaks by analyzing quantitative microbiological parameters and foodborne pathogens. Salmonella spp. and Listeria monocytogenes were isolated from about 2%, Staphylococcus aureus from 8% and Bacillus cereus from 21% of the steaks. One steak was MRSA-positive and one contained EHEC/STEC. B. cereus was the only pathogen detected in the marinades. Similar toxin patterns of B. cereus strains from meat and marinades suggested that a contamination of meat with B. cereus occurred via marinades.
Keywords :
Virulence Factor , Toxigenicity , Pathogen , Marinated meat , Consumer protection , Microbiological criteria
