The most important food borne bacterial pathogens associated with meat are Salmonella spp., Staphylococcus aureus, Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Clostridium perfringes, Yersinia enterocolitica and Aeromonas hydrophila.
Reference
Bhandare S G, Sherikar A T, Paturkar A M, Waskar V S, Zende R J (2007). A comparison of microbial contamination on sheep/goat carcasses in a modern Indian abattoir and traditional meat shops. Food Control 18(7): 854–68.
Campylobacter that is commonly caused diarrhea and mostly associated with raw uncooked meat especially poultry and meat.
Salmonella is most associated with meat specially beef meat.
As identified by the CDC, known pathogens bacteria such as Salmonella, Clostridium perfringens, Campylobacter, Staphylococcus aureus, E. coli O157:H7, and Listeria monocytogenes, account for the majority of foodborne illness, hospitalization and death.
Clostridium perfringens (C. perfringens) is a bacteria found in many environmental sources and in the intestines of humans and animals. C. perfringens is commonly found on raw meat and poultry.
Salmonella is a bacteria commonly found in raw food products that come from animals such as meat and meat products or other unpasteurized dairy products.
Staphylococcus aureus (Staph) is a common bacterium found on the skin and in the noses of up to 25% of healthy people and animals.
Campylobacteriosis is an infectious disease caused by a bacteria called Campylobacter. Most people who become ill with campylobacteriosis get diarrhea, cramping, abdominal pain, and fever within two to five days after exposure. The diarrhea may be bloody and can be accompanied by nausea and vomiting. The illness typically lasts about one week. Some infected people don’t have any symptoms. In those with compromised immune systems, Campylobacter occasionally spreads to the bloodstream and causes a serious life-threatening infection. Infection occurs most commonly by ingestion of the bacteria via contaminated food or water, particularly raw or undercooked meats (especially poultry) or raw milk, and from contact with pets (especially puppies and kittens), farm animals, and infected infants.
You can help prevent exposure to Campylobacter and ALL harmful pathogens that cause foodborne illness by diligently doing many food safety basics like proper hand washing, keeping food prep areas clean, and cooking meats to safe temperatures.
Yours sincerely,
Hammad
In general the top 8 most common types of foodborne illnesses, which the CDC identifies as: (bacteria, viruses and parasites) Ampylobacter, Clostridium perfringens, E. coli, Listeria monocytogenes, Norovirus, Salmonella, Staphylococcus aureus, and Toxoplasma case hospitalization and death in the world.
Yours sincerely,
Hammad H. Mohammed
There are plethora of factors that influence the number and types of bacteria which can be grown in the meat. Firslty, it depends the type of meat you will use for your examination, type of packaging, fresh or processed meat etc.. However, predominat types of bacteria are E.coli, Salmonella, Campylopbacter, Aerobic Meseophilic Bacteria...
Yours faithfully,
Davor
Dear researcher
Beef. The most common pathogenic bacteria found in beef is Escherichia coli. The E. coli strain O157:H7 is a rare, dangerous bacterium that can cause severe damage to the intestinal lining. Salmonella, Staphylococcus aureus, and Listeria monocytogenes are also common contaminants in beef. Campylobacter Jejuni is another bacteria.
The E. coli strain O157:H7 , Salmonella , Campylobacter and Listeria monocytogenes
The most common pathogenic bacteria found in meat is E.coli. Specifically, strain O157:H7. This is dangerous bacterium that can cause severe damage to the intestinal lining. Salmonella, Staphylococcus aureus, and Listeria monocytogenes are also common contaminants in beef. My humble submission
The most important food borne bacterial pathogens associated with meat are Salmonella spp., Staphylococcus aureus, Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Clostridium perfringes, Yersinia enterocolitica and Aeromonas hydrophila.
Reference
Bhandare S G, Sherikar A T, Paturkar A M, Waskar V S, Zende R J (2007). A comparison of microbial contamination on sheep/goat carcasses in a modern Indian abattoir and traditional meat shops. Food Control 18(7): 854–68.
Many bacterial genera are involved including Campylobacter, Listeria, Salmonella, Yersinia, Escherichia and Clostridium. See the attached Article Animals as sources of food-borne pathogens: A review
Please also see the following RG links.
Article Microbiological and hygienic quality of Meat and Meat Products
Article Food-borne bacterial pathogens in marketed raw meat of Dhara...
Article Bacterial hazards in fi sh meat: The aetiologic agents of fo...
Article Bacterial pathogens isolated from raw meat and poultry compa...
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