Comparison of the Microbiological Quality of Chinese and Non-Chinese Barbecued Meats obtained from Edmonton Retail Outlets

A total of 138 Chinese-style barbecued meat samples, collected during the winter and summer months from four retail outlets in Edmonton, were studied for the presence of coliforms, standard plate count, moulds and yeasts, coagulase-positive staphylococci, faecal streptococci, C. perfringens, and sal...

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Bibliographic Details
Published in:Canadian journal of public health 1976-11, Vol.67 (6), p.485-488
Main Authors: TIWARI, N.P., KADIS, V.W., KEMP, G.C.
Format: Article
Language:English
Subjects:
Alberta
China
Cooking
Food
Food availability
Food contamination
Food Microbiology
Food Preservation
Health hazards
Meat
Meats
Public health
Retail outlets
Summer
Winter
Yeasts
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Summary:A total of 138 Chinese-style barbecued meat samples, collected during the winter and summer months from four retail outlets in Edmonton, were studied for the presence of coliforms, standard plate count, moulds and yeasts, coagulase-positive staphylococci, faecal streptococci, C. perfringens, and salmonellae. The microbiological counts shortly after purchase during the summer months were similar to those found during the winter season. However, after 20-hour storage at 22°C, the counts were higher in the samples collected during the summer months. The control samples, which were kept in supermarkets at 60°C or higher, had low contamination and were free from pathogens even after 20-hour storage at 22°C. On a étudié au total 138 échantillons de viande à grillade à la chinoise, recueillis au cours de l'hiver et de l'été auprès de quatre détaillants à Edmonton, pour établir la présence de coliformes, la numération normalisée de plaques, la présence de moisissures et de fermentation, de staphylocoques à coagulase positive, de streptocoques fécaux, de C. perfringens, et de salmonella. La numération microbiologique peu de temps après l'achat en été était identique à celle de l'hiver. Cependant, après 20 heures de conservation à 22°C, les résultats obtenus étaient supérieurs pour les échantillons prélevés en été. Les échantillons de contrôle, conservés dans des supermarchés à 60°C et plus, avaient un taux de contamination faible et restaient sans éléments pathogènes même après 20 heures de conservation à 22°C.
ISSN:0008-4263
1920-7476