Microbiological safety of raw minced beef and beef burgers on retail sale in Ireland (11NS1)

This survey investigated the prevalence of Salmonella and verotoxigenic Escherichia coli (VTEC) in samples of raw minced beef and raw beef burgers from retail outlets and catering premises in Ireland. Salmonella (identified as Salmonella Dublin) was detected in 0.1% of samples (1/983). E. coli O157 was detected in 0.2% (2/983) of samples specifically tested for this serogroup while VTEC were detected in 2.5% (10/402) of samples when tested using a non-serogroup specific polymerase chain reaction (PCR) test for VTEC. In all, eight VTEC serogroups were detected: O6 (x4), O157 (x2), O8, O130, O145, O149, O166 and a VTEC O-unidentifiable. Based on information provided by the survey questionnaires, 12% (85/731) of samples were found to be stored or displayed in the retail or catering establishment at a temperature higher than the recommended temperature of 5°C or less. These included three samples in which VTEC were detected.IE; en; dkennedy@fsai.i