Microbiological Testing Results of Boneless and Ground Beef Purchased for the National School Lunch Program, School Years 2019–2022

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-02-18 DOI:10.1016/j.jfp.2025.100469

William A. Stone , Stephen J. Whisenant , Angelia Gale , Glenn E. Tillman , Amos Hardy , Carl M. Schroeder , Darin R. Doerscher

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引用次数: 0

Abstract

The Agricultural Marketing Service (AMS) purchases beef for the National School Lunch Program and other federal nutrition assistance programs. For beef to be delivered to foodservice facilities raw, each ca. 900 kg lot of boneless beef raw material and each ca. 4,500 kg sublot of resultant ground beef is tested for standard plate count organisms (SPCs), coliforms, generic Escherichia coli, Salmonella, and E. coli O157:H7. Additionally, one of every 10 lots of boneless beef, randomly selected, is tested for Shiga toxin-producing non-O157 E. coli (STEC) O26, O45, O103, O111, O121, and O145. For beef that will be cooked using a validated lethality step at a federally inspected establishment prior to delivery, each lot of boneless beef and each sublot of ground beef is tested for SPCs, coliforms, and generic E. coli only. Any lot or sublot exceeding predefined critical limits (CLs) of 100,000 CFU g⁻¹ for SPCs, 1,000 CFU g⁻¹ for coliforms, or 500 CFU g⁻¹ for generic E. coli, or containing Salmonella or STEC (O157:H7 or non-O157), is rejected for purchase. For school years 2019 through 2022 (July 2018 through June 2022), 199,955,763 kg of boneless beef and 176,852,781 kg of ground beef were produced for AMS. For boneless beef, 198 (0.09%), 344 (0.16%), and 169 (0.08%) of 218,349 lots exceeded CLs for SPCs, coliforms, and generic E. coli, respectively; 1,678 (1.44%) and 144 (0.12%) of 116,873 lots tested for pathogens were positive for Salmonella and E. coli O157:H7, respectively; and 20 (0.16%) of 12,133 lots tested were positive for non-O157 STEC. For ground beef, 46 (0.11%), 40 (0.09%), and 15 (0.03%) of 43,346 sublots exceeded CLs for SPCs, coliforms, and generic E. coli, respectively; and 260 (1.34%) and 8 (0.04%) of 19,444 sublots were positive for Salmonella and E. coli O157:H7, respectively. Antimicrobial susceptibility testing was done on 1,770 Salmonella isolates, 112 E. coli O157:H7 isolates, and 14 non-O157 STEC isolates. Resistance to ≥1 antimicrobial was observed for 726 (41.02%) Salmonella isolates, 27 (24.11%) E. coli O157:H7 isolates, and 1 (7.14%) non-O157 isolates. All lots and sublots found to exceed indicator organism CLs or to contain pathogens were rejected for purchase and diverted from federal nutrition assistance programs.

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.