@article{jung_porto-fett_parveen_meredith_shoyer_henry_trauger_shane_osoria_schwarz_et al._2021, title={Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States}, volume={84}, ISSN={["1944-9097"]}, DOI={10.4315/JFP-20-290}, abstractNote={A total of 482 veal cutlet, 555 ground veal, and 540 ground beef samples were purchased from retail establishments in the Mid-Atlantic region of the U.S. over a non-contiguous, two-year period between 2014 and 2017. Samples (325 g each) were individually enriched and screened via real-time PCR for all seven regulated serogroups of Shiga toxin-producing Escherichia coli (STEC). Presumptive STEC positive samples were subjected to serogroup-specific immunomagnetic separation and plated onto selective media. Up to five isolates typical for STEC from each sample were analyzed via multiplex PCR for both the virulence genes (i.e., eae , stx 1 and/or stx 2 , and ehxA ) and serogroup-specific gene(s) for the seven regulated STEC serogroups. The recovery rates of non-O157 STEC from veal cutlets (3.94%, 19 of 482 samples) and ground veal (7.03%, 39 of 555 samples) were significantly higher (P < 0.05) than that from ground beef (0.93%, 5 of 540 samples). In contrast, only a single isolate of STEC O157:H7 was recovered; this isolate originated from one (0.18%) of 555 samples of ground veal. Recovery rates for STEC were not associated with state, season, packaging type, or store type (P > 0.05), but were associated with brand and fat content (P < 0.05). Pulsed-field subtyping of the 270 viable/confirmed STEC isolates from the 64 total samples testing positive revealed 78 pulsotypes (50 to 80% similarity) belonging to 39 pulsogroups, with ≥90% similarity among pulsotypes within pulsogroups. Also, multiple isolates from the same sample displayed an indistinguishable pulsotype for 43 of 64 (67.7%) samples testing positive.  These findings support related data from regulatory sampling exercises over the past decade and confirm that recovery rates for the regulated STEC serogroups are appreciably higher for raw veal compared to raw beef samples as was also observed herein for meat purchased at food retailers in the Mid-Atlantic region of the U.S.}, number={2}, journal={JOURNAL OF FOOD PROTECTION}, author={Jung, Yangjin and Porto-Fett, Anna C. S. and Parveen, Salina and Meredith, Joan and Shoyer, Bradley A. and Henry, Elizabeth and Trauger, Zachary and Shane, Laura E. and Osoria, Manuela and Schwarz, Jurgen and et al.}, year={2021}, month={Feb}, pages={220–232} }
 @article{jung_rupert_chapman_porto-fett_luchansky_2018, title={Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina}, volume={81}, ISSN={["1944-9097"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85042861696&partnerID=MN8TOARS}, DOI={10.4315/0362-028x.jfp-17-396}, abstractNote={In total, 115 marinade samples (58 fresh marinades and 57 spent marinades) were collected over 12 months from specialty retailers (four individual stores) near Raleigh, NC. These marinades were screened for total mesophilic aerobic plate count (M-APC), total psychrotrophic aerobic plate count (P-APC), and Enterobacteriaceae. These marinades were also screened for the seven regulated serogroups of Shiga toxin-producing Escherichia coli. Stores A and B used immersion to marinade raw beef cuts, whereas stores C-1 and C-2 used vacuum tumbling. In general, marinade temperatures at the stores ranged from 1.8 to 6.6°C, and beef cuts were marinated from a few minutes to up to 3 days. Regardless of the process used to marinade meat, levels of M-APC and P-APC in fresh marinades ranged from 3.4 to 4.7 and 1.4 to 1.8 log CFU/mL, respectively, whereas Enterobacteriaceae were not detected in any fresh marinades, even after enrichment. However, levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades collected from stores C-1 and C-2 (ca. 3.6 to 7.1 log CFU/mL) were significantly higher ( P < 0.05) compared with levels of these same types of bacteria enumerated from spent marinades collected at stores A and B (ca. ≤0.7 to 4.9 log CFU/mL). None of the 115 marinade samples tested positive for Shiga toxin-producing E. coli by using a BAX system real-time PCR assay. No significant ( P > 0.05) association was observed between microbial levels (i.e., M-APC, P-APC, and Enterobacteriaceae) and the temperature or duration of the marination process. Levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades were significantly affected by the marination method ( P < 0.05), with levels, in general, being higher in marinades used for tumbling. Thus, retailers must continue to keep marinade solutions and meat at a safe temperature (i.e., ≤4°C) and to properly and frequently sanitize the equipment and environment in both the processing area and deli case.}, number={3}, journal={JOURNAL OF FOOD PROTECTION}, author={Jung, Yangjin and Rupert, Christopher L. and Chapman, Benjamin and Porto-Fett, Anna C. S. and Luchansky, John B.}, year={2018}, month={Mar}, pages={490–496} }