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Occurrence of pathogens in raw and ready-to-eat meat and poultry products collected from the retail marketplace in Edmonton, Alberta, Canada

A September abstract from the Journal of Food Protection covers the incidence of food-borne pathogens in retail marketplaces in Edmonton.

A total of 800 meat and poultry products were purchased from the retail marketplace in Edmonton, Alberta, Canada.

The products consisted of raw ground beef, chicken legs, pork chops, and ready-to-eat fermented sausage, roast beef, processed turkey breast, chicken wieners, and beef wieners. The samples were analyzed to determine the prevalence of Shiga toxin-producing Escherichia coli, Salmonella, Campylobacter spp., and Listeria monocytogenes.

Shiga toxin-producing E. coli O22: H8 was found in one raw ground beef sample. Salmonella and Campylobacter were found in 30 and 62% of raw chicken legs, respectively. L. monocytogenes was found in 52% of raw ground beef, 34% of raw chicken legs, 24% of raw pork chops, 4% of fermented sausages, 3% of processed turkey breast, 5% of beef wieners, and 3% of chicken wieners.

The occurrence of pathogens in this study is similar to that in retail products in many other international locales.