Bacterial pathogens and indicators in ground pork, beef, veal, and lamb - November 1, 2014, to March 31, 2021

Abstract

Targeted surveys analyzed 3276 samples of raw ground meats (pork, beef, veal, and lamb) over a 6.5-year period from November 1, 2014, to March 31, 2021. Samples were tested for the presence of the pathogen Shiga toxin-producing E. coli (STEC) O157. Some samples were also tested for non-O157 STEC, Salmonella spp., and generic E. coli. Generic E. coli is an indicator of the overall effectiveness of Good Manufacturing Practices and sanitary conditions of the food supply chain from production to the point of sale. Most of the meat samples tested were found to be satisfactory. STEC O157 was detected in 4 of the 3276 (0.1%) samples. Non-O157 STEC was detected in 158 of the 2977 (5.3%) samples. Salmonella spp. was detected in 6 of the 226 (2.7%) samples. Generic E. coli at levels >100 colony-forming units/g were found in 58 of the 2388 (2.4%) samples. The Canadian Food Inspection Agency conducted appropriate follow-up activities and food recalls were issued by industry. There were no reported illnesses related to these products. Overall, our survey results indicate that raw ground meats sold in Canada are generally safe for consumption, however they can occasionally be contaminated. Consequently, as with all foods, good hygienic practices are recommended for producers, retailers, and consumers. Additionally, ground meats must be fully cooked prior to consumption to prevent foodborne illnesses.