PREVALENCE OF FOODBORNE PATHOGENS IN COOKED MEAT AND SEAFOOD FROM 2010 TO 2013 IN SHANDONG PROVINCE, CHINA

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ZHANG HUA NING; HOU PEI BIN; CHEN YU ZHEN; MA YU; LI XIN PENG; LV HUI; WANG MEI; TAN HAI LIAN; BI ZHEN WANG

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Journal: Iranian Journal of Public Health Year:2016 | Volume:45 | Issue:12 Page(s): 1577-1585

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Title

PREVALENCE OF FOODBORNE PATHOGENS IN COOKED MEAT AND SEAFOOD FROM 2010 TO 2013 IN SHANDONG PROVINCE, CHINA

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Keywords

FOOD SAFETY

FOODBORNE PATHOGENS

COOKED MEAT

SEAFOOD

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 China. Moreover, COOKED MEAT and SEAFOOD obtained from farmer's markets are more susceptible to be contaminated compared to those from supermarkets.

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APA: Copy

ZHANG, HUA NING, HOU, PEI BIN, CHEN, YU ZHEN, MA, YU, LI, XIN PENG, LV, HUI, WANG, MEI, TAN, HAI LIAN, & BI, ZHEN WANG. (2016). PREVALENCE OF FOODBORNE PATHOGENS IN COOKED MEAT AND SEAFOOD FROM 2010 TO 2013 IN SHANDONG PROVINCE, CHINA. IRANIAN JOURNAL OF PUBLIC HEALTH, 45(12), 1577-1585. SID. https://sid.ir/paper/274463/en

Vancouver: Copy

ZHANG HUA NING, HOU PEI BIN, CHEN YU ZHEN, MA YU, LI XIN PENG, LV HUI, WANG MEI, TAN HAI LIAN, BI ZHEN WANG. PREVALENCE OF FOODBORNE PATHOGENS IN COOKED MEAT AND SEAFOOD FROM 2010 TO 2013 IN SHANDONG PROVINCE, CHINA. IRANIAN JOURNAL OF PUBLIC HEALTH[Internet]. 2016;45(12):1577-1585. Available from: https://sid.ir/paper/274463/en

IEEE: Copy

HUA NING ZHANG, PEI BIN HOU, YU ZHEN CHEN, YU MA, XIN PENG LI, HUI LV, MEI WANG, HAI LIAN TAN, and ZHEN WANG BI, “PREVALENCE OF FOODBORNE PATHOGENS IN COOKED MEAT AND SEAFOOD FROM 2010 TO 2013 IN SHANDONG PROVINCE, CHINA,” IRANIAN JOURNAL OF PUBLIC HEALTH, vol. 45, no. 12, pp. 1577–1585, 2016, [Online]. Available: https://sid.ir/paper/274463/en

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