Keywords
Escherichia coli O157:H7
raw meat
resistance
freezing
refrigeration
cold tolerance
How to Cite
Abstract
Among foodborne diseases, salmonellosis has been considered one of the major public health problems
in many countries worldwide. Escherichia coli O157:H7 has been another important foodborne pathogen
due to its increasing incidence as a human disease agent and its association with various kinds of foods,
especially those from animal origin. Incidence of Salmonella spp. and E. coli O157:H7 in the raw meat
(bovine, swine and chicken) marketed in São Paulo - Brazil was determined in 253 samples. Twenty-three
samples (9.1%) were positive for Salmonella spp. Among these, 11 different serovars were identified, and
S. Enteritidis was found to be the most prevalent. All the tested samples were negative for E. coli O157:H7.
Salmonella Enteritidis (the predominant serovar) and E. coli O157:H7 were also tested for their coldtemperature sensitiveness in ground beef kept under refrigeration (4ºC) for 120 days and under freezing
(-18ºC) for up to 90 days. E. coli O157:H7 inoculated into ground beef was more sensible to refrigeration
and freezing temperatures than S. Enteritidis, but both maintained viability under freezing condition up to
90 days.
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