Bacteriological Evaluation of Retail Ground Beef, Frozen Beef Patties, and Cooked Hamburger
- 1 June 1977
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 40 (6) , 378-381
- https://doi.org/10.4315/0362-028x-40.6.378
Abstract
A total of 108 samples of fresh refrigerated ground beef, 99 samples of frozen hamburger patties, and 107 fried hamburgers, purchased from retail stores and fast-food outlets in Ontario, were analyzed for their bacteriological quality. About 44% of non-frozen ground beef samples had aerobic plate counts exceeding 50 million/g; 50 of 108 samples (46.3%) contained Staphylococcus aureus and 46 of these 50 samples (88%) exceeded 1000 organisms/g; 43 of 108 samples were positive for Escherichia coli with 38 samples (88.4%) exceeding 500 organisms/g. About 19% of frozen hamburger patties had aerobic plate counts in excess of 10 million/g; 93 of 99 samples (93.9%) contained S. aureus with 83 of these samples (89.3%) exceeding 1000 organisms/g; 28 of 99 samples were positive for E. coli with 7 of these samples (25%) exceeding 500 organisms/g. About 96.3% of fried hamburger samples had aerobic plate counts of less than 10,000/g.This publication has 5 references indexed in Scilit:
- Bacterial, Shelf Life, and Consumer Acceptance Characteristics of Chopped Beef1Journal of Milk and Food Technology, 1976
- Proposed Microbiological Standards for Ground Beef Based on a Canadian SurveyJournal of Milk and Food Technology, 1976
- Bacteriological Analysis of Ground Beef1Journal of Milk and Food Technology, 1976
- The Aerobic Plate Count, Coliform and Escherichia coli Content of Raw Ground Beef at the Retail LevelJournal of Milk and Food Technology, 1976
- Microbiological Evaluation of Retail Ground Beef: Centralized and Traditional Preparation1Journal of Milk and Food Technology, 1976