Microbiological status of vegan ground meat products from German retail
Abstract The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 $ log_{10} $...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Kabisch, Jan [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2023 |
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| Schlagwörter: |
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| Anmerkung: |
© The Author(s) 2023 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of consumer protection and food safety - Heidelberg : Springer, 2006, 19(2023), 1 vom: 07. Okt., Seite 33-40 |
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| Übergeordnetes Werk: |
volume:19 ; year:2023 ; number:1 ; day:07 ; month:10 ; pages:33-40 |
| Links: |
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| DOI / URN: |
10.1007/s00003-023-01461-w |
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| Katalog-ID: |
SPR054846234 |
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| 100 | 1 | |a Kabisch, Jan |e verfasserin |0 (orcid)0000-0002-5956-1772 |4 aut | |
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| 520 | |a Abstract The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 $ log_{10} $ CFU/g to 8.31 $ log_{10} $ CFU/g, while the median count was 3.89 $ log_{10} $ CFU/g. For each product, the lactic acid bacterial counts were similar, although generally between ca. 0.5 and 1 $ log_{10} $ lower than the total bacterial counts, indicating that lactic acid bacteria were a majority in the microbiota of these products. While the median counts of toxigenic pathogens were generally very low (< 1.0 $ log_{10} $ CFU/g), the maximum counts detected in some samples could reach up to ca. 3.0 $ log_{10} $ CFU/g for presumptive Staphylococcus aureus and Bacillus cereus. No Listeria monocytogenes colonies were obtained in this investigation; however, other Listeria spp. were detected. Thus, the results show that a (re)contamination of these products by pathogenic bacteria can be a potential safety concern. Furthermore, the detection of presumptive B. cereus and the isolation of various Clostridium species from these products indicates that spore-formers may have survived the food processing and therefore, could pose a safety concern, which should be assessed in further studies. | ||
| 650 | 4 | |a Plant-based meat |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Ground meat substitutes |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Meat analogues |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Pathogens |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Food safety |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Joswig, Gyde |4 aut | |
| 700 | 1 | |a Böhnlein, Christina |4 aut | |
| 700 | 1 | |a Fiedler, Gregor |4 aut | |
| 700 | 1 | |a Franz, Charles M. A. P. |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of consumer protection and food safety |d Heidelberg : Springer, 2006 |g 19(2023), 1 vom: 07. Okt., Seite 33-40 |w (DE-627)511639449 |w (DE-600)2233784-2 |x 1661-5867 |7 nnns |
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10.1007/s00003-023-01461-w doi (DE-627)SPR054846234 (SPR)s00003-023-01461-w-e DE-627 ger DE-627 rakwb eng Kabisch, Jan verfasserin (orcid)0000-0002-5956-1772 aut Microbiological status of vegan ground meat products from German retail 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 $ log_{10} $ CFU/g to 8.31 $ log_{10} $ CFU/g, while the median count was 3.89 $ log_{10} $ CFU/g. For each product, the lactic acid bacterial counts were similar, although generally between ca. 0.5 and 1 $ log_{10} $ lower than the total bacterial counts, indicating that lactic acid bacteria were a majority in the microbiota of these products. While the median counts of toxigenic pathogens were generally very low (< 1.0 $ log_{10} $ CFU/g), the maximum counts detected in some samples could reach up to ca. 3.0 $ log_{10} $ CFU/g for presumptive Staphylococcus aureus and Bacillus cereus. No Listeria monocytogenes colonies were obtained in this investigation; however, other Listeria spp. were detected. Thus, the results show that a (re)contamination of these products by pathogenic bacteria can be a potential safety concern. Furthermore, the detection of presumptive B. cereus and the isolation of various Clostridium species from these products indicates that spore-formers may have survived the food processing and therefore, could pose a safety concern, which should be assessed in further studies. Plant-based meat (dpeaa)DE-He213 Ground meat substitutes (dpeaa)DE-He213 Meat analogues (dpeaa)DE-He213 Pathogens (dpeaa)DE-He213 Food safety (dpeaa)DE-He213 Joswig, Gyde aut Böhnlein, Christina aut Fiedler, Gregor aut Franz, Charles M. A. P. aut Enthalten in Journal of consumer protection and food safety Heidelberg : Springer, 2006 19(2023), 1 vom: 07. Okt., Seite 33-40 (DE-627)511639449 (DE-600)2233784-2 1661-5867 nnns volume:19 year:2023 number:1 day:07 month:10 pages:33-40 https://dx.doi.org/10.1007/s00003-023-01461-w kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_183 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_252 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2508 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 19 2023 1 07 10 33-40 |
| spelling |
10.1007/s00003-023-01461-w doi (DE-627)SPR054846234 (SPR)s00003-023-01461-w-e DE-627 ger DE-627 rakwb eng Kabisch, Jan verfasserin (orcid)0000-0002-5956-1772 aut Microbiological status of vegan ground meat products from German retail 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 $ log_{10} $ CFU/g to 8.31 $ log_{10} $ CFU/g, while the median count was 3.89 $ log_{10} $ CFU/g. For each product, the lactic acid bacterial counts were similar, although generally between ca. 0.5 and 1 $ log_{10} $ lower than the total bacterial counts, indicating that lactic acid bacteria were a majority in the microbiota of these products. While the median counts of toxigenic pathogens were generally very low (< 1.0 $ log_{10} $ CFU/g), the maximum counts detected in some samples could reach up to ca. 3.0 $ log_{10} $ CFU/g for presumptive Staphylococcus aureus and Bacillus cereus. No Listeria monocytogenes colonies were obtained in this investigation; however, other Listeria spp. were detected. Thus, the results show that a (re)contamination of these products by pathogenic bacteria can be a potential safety concern. Furthermore, the detection of presumptive B. cereus and the isolation of various Clostridium species from these products indicates that spore-formers may have survived the food processing and therefore, could pose a safety concern, which should be assessed in further studies. Plant-based meat (dpeaa)DE-He213 Ground meat substitutes (dpeaa)DE-He213 Meat analogues (dpeaa)DE-He213 Pathogens (dpeaa)DE-He213 Food safety (dpeaa)DE-He213 Joswig, Gyde aut Böhnlein, Christina aut Fiedler, Gregor aut Franz, Charles M. A. P. aut Enthalten in Journal of consumer protection and food safety Heidelberg : Springer, 2006 19(2023), 1 vom: 07. Okt., Seite 33-40 (DE-627)511639449 (DE-600)2233784-2 1661-5867 nnns volume:19 year:2023 number:1 day:07 month:10 pages:33-40 https://dx.doi.org/10.1007/s00003-023-01461-w kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_183 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_252 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2508 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 19 2023 1 07 10 33-40 |
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10.1007/s00003-023-01461-w doi (DE-627)SPR054846234 (SPR)s00003-023-01461-w-e DE-627 ger DE-627 rakwb eng Kabisch, Jan verfasserin (orcid)0000-0002-5956-1772 aut Microbiological status of vegan ground meat products from German retail 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 $ log_{10} $ CFU/g to 8.31 $ log_{10} $ CFU/g, while the median count was 3.89 $ log_{10} $ CFU/g. For each product, the lactic acid bacterial counts were similar, although generally between ca. 0.5 and 1 $ log_{10} $ lower than the total bacterial counts, indicating that lactic acid bacteria were a majority in the microbiota of these products. While the median counts of toxigenic pathogens were generally very low (< 1.0 $ log_{10} $ CFU/g), the maximum counts detected in some samples could reach up to ca. 3.0 $ log_{10} $ CFU/g for presumptive Staphylococcus aureus and Bacillus cereus. No Listeria monocytogenes colonies were obtained in this investigation; however, other Listeria spp. were detected. Thus, the results show that a (re)contamination of these products by pathogenic bacteria can be a potential safety concern. Furthermore, the detection of presumptive B. cereus and the isolation of various Clostridium species from these products indicates that spore-formers may have survived the food processing and therefore, could pose a safety concern, which should be assessed in further studies. Plant-based meat (dpeaa)DE-He213 Ground meat substitutes (dpeaa)DE-He213 Meat analogues (dpeaa)DE-He213 Pathogens (dpeaa)DE-He213 Food safety (dpeaa)DE-He213 Joswig, Gyde aut Böhnlein, Christina aut Fiedler, Gregor aut Franz, Charles M. A. P. aut Enthalten in Journal of consumer protection and food safety Heidelberg : Springer, 2006 19(2023), 1 vom: 07. Okt., Seite 33-40 (DE-627)511639449 (DE-600)2233784-2 1661-5867 nnns volume:19 year:2023 number:1 day:07 month:10 pages:33-40 https://dx.doi.org/10.1007/s00003-023-01461-w kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_183 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_252 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2508 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 19 2023 1 07 10 33-40 |
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10.1007/s00003-023-01461-w doi (DE-627)SPR054846234 (SPR)s00003-023-01461-w-e DE-627 ger DE-627 rakwb eng Kabisch, Jan verfasserin (orcid)0000-0002-5956-1772 aut Microbiological status of vegan ground meat products from German retail 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 $ log_{10} $ CFU/g to 8.31 $ log_{10} $ CFU/g, while the median count was 3.89 $ log_{10} $ CFU/g. For each product, the lactic acid bacterial counts were similar, although generally between ca. 0.5 and 1 $ log_{10} $ lower than the total bacterial counts, indicating that lactic acid bacteria were a majority in the microbiota of these products. While the median counts of toxigenic pathogens were generally very low (< 1.0 $ log_{10} $ CFU/g), the maximum counts detected in some samples could reach up to ca. 3.0 $ log_{10} $ CFU/g for presumptive Staphylococcus aureus and Bacillus cereus. No Listeria monocytogenes colonies were obtained in this investigation; however, other Listeria spp. were detected. Thus, the results show that a (re)contamination of these products by pathogenic bacteria can be a potential safety concern. Furthermore, the detection of presumptive B. cereus and the isolation of various Clostridium species from these products indicates that spore-formers may have survived the food processing and therefore, could pose a safety concern, which should be assessed in further studies. Plant-based meat (dpeaa)DE-He213 Ground meat substitutes (dpeaa)DE-He213 Meat analogues (dpeaa)DE-He213 Pathogens (dpeaa)DE-He213 Food safety (dpeaa)DE-He213 Joswig, Gyde aut Böhnlein, Christina aut Fiedler, Gregor aut Franz, Charles M. A. P. aut Enthalten in Journal of consumer protection and food safety Heidelberg : Springer, 2006 19(2023), 1 vom: 07. Okt., Seite 33-40 (DE-627)511639449 (DE-600)2233784-2 1661-5867 nnns volume:19 year:2023 number:1 day:07 month:10 pages:33-40 https://dx.doi.org/10.1007/s00003-023-01461-w kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_183 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_252 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2508 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 19 2023 1 07 10 33-40 |
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10.1007/s00003-023-01461-w doi (DE-627)SPR054846234 (SPR)s00003-023-01461-w-e DE-627 ger DE-627 rakwb eng Kabisch, Jan verfasserin (orcid)0000-0002-5956-1772 aut Microbiological status of vegan ground meat products from German retail 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 $ log_{10} $ CFU/g to 8.31 $ log_{10} $ CFU/g, while the median count was 3.89 $ log_{10} $ CFU/g. For each product, the lactic acid bacterial counts were similar, although generally between ca. 0.5 and 1 $ log_{10} $ lower than the total bacterial counts, indicating that lactic acid bacteria were a majority in the microbiota of these products. While the median counts of toxigenic pathogens were generally very low (< 1.0 $ log_{10} $ CFU/g), the maximum counts detected in some samples could reach up to ca. 3.0 $ log_{10} $ CFU/g for presumptive Staphylococcus aureus and Bacillus cereus. No Listeria monocytogenes colonies were obtained in this investigation; however, other Listeria spp. were detected. Thus, the results show that a (re)contamination of these products by pathogenic bacteria can be a potential safety concern. Furthermore, the detection of presumptive B. cereus and the isolation of various Clostridium species from these products indicates that spore-formers may have survived the food processing and therefore, could pose a safety concern, which should be assessed in further studies. Plant-based meat (dpeaa)DE-He213 Ground meat substitutes (dpeaa)DE-He213 Meat analogues (dpeaa)DE-He213 Pathogens (dpeaa)DE-He213 Food safety (dpeaa)DE-He213 Joswig, Gyde aut Böhnlein, Christina aut Fiedler, Gregor aut Franz, Charles M. A. P. aut Enthalten in Journal of consumer protection and food safety Heidelberg : Springer, 2006 19(2023), 1 vom: 07. Okt., Seite 33-40 (DE-627)511639449 (DE-600)2233784-2 1661-5867 nnns volume:19 year:2023 number:1 day:07 month:10 pages:33-40 https://dx.doi.org/10.1007/s00003-023-01461-w kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_183 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_252 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2508 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 19 2023 1 07 10 33-40 |
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Enthalten in Journal of consumer protection and food safety 19(2023), 1 vom: 07. Okt., Seite 33-40 volume:19 year:2023 number:1 day:07 month:10 pages:33-40 |
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Enthalten in Journal of consumer protection and food safety 19(2023), 1 vom: 07. Okt., Seite 33-40 volume:19 year:2023 number:1 day:07 month:10 pages:33-40 |
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Plant-based meat Ground meat substitutes Meat analogues Pathogens Food safety |
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Kabisch, Jan @@aut@@ Joswig, Gyde @@aut@@ Böhnlein, Christina @@aut@@ Fiedler, Gregor @@aut@@ Franz, Charles M. A. P. @@aut@@ |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">SPR054846234</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240222091143.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">240222s2023 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s00003-023-01461-w</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR054846234</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s00003-023-01461-w-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Kabisch, Jan</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0002-5956-1772</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Microbiological status of vegan ground meat products from German retail</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s) 2023</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 $ log_{10} $ CFU/g to 8.31 $ log_{10} $ CFU/g, while the median count was 3.89 $ log_{10} $ CFU/g. For each product, the lactic acid bacterial counts were similar, although generally between ca. 0.5 and 1 $ log_{10} $ lower than the total bacterial counts, indicating that lactic acid bacteria were a majority in the microbiota of these products. While the median counts of toxigenic pathogens were generally very low (< 1.0 $ log_{10} $ CFU/g), the maximum counts detected in some samples could reach up to ca. 3.0 $ log_{10} $ CFU/g for presumptive Staphylococcus aureus and Bacillus cereus. No Listeria monocytogenes colonies were obtained in this investigation; however, other Listeria spp. were detected. Thus, the results show that a (re)contamination of these products by pathogenic bacteria can be a potential safety concern. 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Kabisch, Jan |
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Microbiological status of vegan ground meat products from German retail Plant-based meat (dpeaa)DE-He213 Ground meat substitutes (dpeaa)DE-He213 Meat analogues (dpeaa)DE-He213 Pathogens (dpeaa)DE-He213 Food safety (dpeaa)DE-He213 |
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microbiological status of vegan ground meat products from german retail |
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Microbiological status of vegan ground meat products from German retail |
| abstract |
Abstract The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 $ log_{10} $ CFU/g to 8.31 $ log_{10} $ CFU/g, while the median count was 3.89 $ log_{10} $ CFU/g. For each product, the lactic acid bacterial counts were similar, although generally between ca. 0.5 and 1 $ log_{10} $ lower than the total bacterial counts, indicating that lactic acid bacteria were a majority in the microbiota of these products. While the median counts of toxigenic pathogens were generally very low (< 1.0 $ log_{10} $ CFU/g), the maximum counts detected in some samples could reach up to ca. 3.0 $ log_{10} $ CFU/g for presumptive Staphylococcus aureus and Bacillus cereus. No Listeria monocytogenes colonies were obtained in this investigation; however, other Listeria spp. were detected. Thus, the results show that a (re)contamination of these products by pathogenic bacteria can be a potential safety concern. Furthermore, the detection of presumptive B. cereus and the isolation of various Clostridium species from these products indicates that spore-formers may have survived the food processing and therefore, could pose a safety concern, which should be assessed in further studies. © The Author(s) 2023 |
| abstractGer |
Abstract The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 $ log_{10} $ CFU/g to 8.31 $ log_{10} $ CFU/g, while the median count was 3.89 $ log_{10} $ CFU/g. For each product, the lactic acid bacterial counts were similar, although generally between ca. 0.5 and 1 $ log_{10} $ lower than the total bacterial counts, indicating that lactic acid bacteria were a majority in the microbiota of these products. While the median counts of toxigenic pathogens were generally very low (< 1.0 $ log_{10} $ CFU/g), the maximum counts detected in some samples could reach up to ca. 3.0 $ log_{10} $ CFU/g for presumptive Staphylococcus aureus and Bacillus cereus. No Listeria monocytogenes colonies were obtained in this investigation; however, other Listeria spp. were detected. Thus, the results show that a (re)contamination of these products by pathogenic bacteria can be a potential safety concern. Furthermore, the detection of presumptive B. cereus and the isolation of various Clostridium species from these products indicates that spore-formers may have survived the food processing and therefore, could pose a safety concern, which should be assessed in further studies. © The Author(s) 2023 |
| abstract_unstemmed |
Abstract The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 $ log_{10} $ CFU/g to 8.31 $ log_{10} $ CFU/g, while the median count was 3.89 $ log_{10} $ CFU/g. For each product, the lactic acid bacterial counts were similar, although generally between ca. 0.5 and 1 $ log_{10} $ lower than the total bacterial counts, indicating that lactic acid bacteria were a majority in the microbiota of these products. While the median counts of toxigenic pathogens were generally very low (< 1.0 $ log_{10} $ CFU/g), the maximum counts detected in some samples could reach up to ca. 3.0 $ log_{10} $ CFU/g for presumptive Staphylococcus aureus and Bacillus cereus. No Listeria monocytogenes colonies were obtained in this investigation; however, other Listeria spp. were detected. Thus, the results show that a (re)contamination of these products by pathogenic bacteria can be a potential safety concern. Furthermore, the detection of presumptive B. cereus and the isolation of various Clostridium species from these products indicates that spore-formers may have survived the food processing and therefore, could pose a safety concern, which should be assessed in further studies. © The Author(s) 2023 |
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| title_short |
Microbiological status of vegan ground meat products from German retail |
| url |
https://dx.doi.org/10.1007/s00003-023-01461-w |
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| author2 |
Joswig, Gyde Böhnlein, Christina Fiedler, Gregor Franz, Charles M. A. P. |
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Joswig, Gyde Böhnlein, Christina Fiedler, Gregor Franz, Charles M. A. P. |
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| doi_str |
10.1007/s00003-023-01461-w |
| up_date |
2024-07-04T03:14:34.156Z |
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|
| score |
7.4004908 |