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Applied and Environmental Microbiology, December 2001, p. 5431-5436, Vol. 67, No. 12
0099-2240/01/$04.00+0   DOI: 10.1128/AEM.67.12.5431-5436.2001
Copyright © 2001, American Society for Microbiology. All rights reserved.

Prevalence of Campylobacter spp., Escherichia coli, and Salmonella Serovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area

Cuiwei Zhao,1 Beilei Ge,1 Juan De Villena,1 Robert Sudler,1,dagger Emily Yeh,1 Shaohua Zhao,2 David G. White,2 David Wagner,2 and Jianghong Meng1,*

Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 207421 and Division of Animal and Food Microbiology, Center for Veterinary Medicine, Food and Drug Administration, Laurel, Maryland 207082

Received 3 August 2001/Accepted 26 September 2001

A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli and Salmonella serovars, and 719 of these samples were also tested for Campylobacter spp. The samples were randomly obtained from 59 stores of four supermarket chains during 107 sampling visits in the Greater Washington, D.C., area from June 1999 to July 2000. The majority (70.7%) of chicken samples (n = 184) were contaminated with Campylobacter, and a large percentage of the stores visited (91%) had Campylobacter-contaminated chickens. Approximately 14% of the 172 turkey samples yielded Campylobacter, whereas fewer pork (1.7%) and beef (0.5%) samples were positive for this pathogen. A total of 722 Campylobacter isolates were obtained from 159 meat samples; 53.6% of these isolates were Campylobacter jejuni, 41.3% were Campylobacter coli, and 5.1% were other species. Of the 212 chicken samples, 82 (38.7%) yielded E. coli, while 19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli. However, only 25 (3.0%) of the retail meat samples tested were positive for Salmonella. Significant differences in the bacterial contamination rates were observed for the four supermarket chains. This study revealed that retail raw meats are often contaminated with food-borne pathogens; however, there are marked differences in the prevalence of such pathogens in different meats. Raw retail meats are potential vehicles for transmitting food-borne diseases, and our findings stress the need for increased implementation of hazard analysis of critical control point (HACCP) and consumer food safety education efforts.

* Corresponding author. Mailing address: Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742. Phone: (301) 405-1399. Fax: (301) 314-9327. E-mail: jm332{at}umail.umd.edu.

dagger Present address: Department of Health, District of Columbia, Washington, DC 20020.

Applied and Environmental Microbiology, December 2001, p. 5431-5436, Vol. 67, No. 12
0099-2240/01/$04.00+0   DOI: 10.1128/AEM.67.12.5431-5436.2001
Copyright © 2001, American Society for Microbiology. All rights reserved.


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