Author/Authors :
ZHANG, Hua-Ning Shandong Center for Disease Control and Prevention - Academy of Preventive Medicine - Shandong University, Jinan, China , HOU, Pei-Bin Shandong Center for Disease Control and Prevention - Academy of Preventive Medicine - Shandong University, Jinan, China , CHEN, Yu-Zhen Shandong Center for Disease Control and Prevention - Academy of Preventive Medicine - Shandong University, Jinan, China , MA, Yu Railway Center for Disease Control and Prevention, Beijing, China , LI, Xin-Peng Shandong Center for Disease Control and Prevention - Academy of Preventive Medicine - Shandong University, Jinan, China , LV, Hui Shandong Center for Disease Control and Prevention - Academy of Preventive Medicine - Shandong University, Jinan, China , WANG, Mei Shandong Center for Disease Control and Prevention - Academy of Preventive Medicine - Shandong University, Jinan, China , TAN, Hai-Lian Shandong Center for Disease Control and Prevention - Academy of Preventive Medicine - Shandong University, Jinan, China , BI, Zhen-Wang Shandong Center for Disease Control and Prevention - Academy of Preventive Medicine - Shandong University, Jinan, China
Abstract :
Background: Current food safety issues are deleteriously reshaping the lifestyle of the population in the developing world. The globalization of food supply impacts patterns of foodborne disease outbreaks worldwide, and consumers are having increased concern about microbiological food safety.
Methods: A total of 2305 samples including sauced meat, sausage, smoked meat, shrimp, sashimi and shellfish were collected from different farmer's markets and supermarkets. The prevalence of selected foodborne pathogens was evaluated in cooked meat and seafood from 2010 to 2013 in Shandong Province, China.
Results: The average contamination rate was 6.39% (93.1456) for the selected pathogens in cooked meat and 16.84% (143.849) for V. parahaemolyticus in seafood. For the selected pathogens, 0.55%, 1.03%, 1.17%, 3.64% and 16.84% samples were contaminated with E. coli O157: H7, Salmonella spp., L. monocytogenes, S. aureus and VP, respectively. There was a significant (P<0.05) difference in the contamination rate between the farmer's markets and supermarkets.
Conclusion: The contamination was decreasing in cooked meat and maintaining a relatively high level in seafood from 2010 to 2013. E. coli O157: H7, S. aureus, L. monocytogenes and Salmonella spp. existed at a relatively low rate in re-tail foods. For VP, the contamination rate has been maintained at a relatively high level in Shandong Province in Chi-na. Moreover, cooked meat and seafood obtained from farmer's markets are more susceptible to be contaminated compared to those from supermarkets.
Keywords :
Food safety , Foodborne pathogens , Cooked meat , Seafood
