The prevalences of Salmonella, Escherichia coli and Staphylococcus aureus in black pudding which originated from local vendors and supermarkets in Trinidad were determined.
The enterotoxigenicity of S. aureus strains and occurrence of 0157 : H7 strains amongst E. coli isolates were also investigated.
For the 100 black puddings each sampled from supermarkets and vendors, the mean total aerobic plate count (TAPC) per g was 1.8 x 107 ± 1.5 x 107 and 1.5 x 108 ± 2.3 x 108, respectively.
E. coli was isolated from 56 (56.0%) black pudding samples from supermarkets with a mean count per g of 9.2 x 106 ± 7.9 x 106 compared to a prevalence of 79% (79 of 100) and mean count per g of 3.2 x 107 ± 4.7 x 107 for samples from local vendors.
The difference between prevalences was statistically significant (P ¾ 0.001 ; khi2).
Only 1 (2.2%) of 45 strains of E. coli from supermarket-purchased pudding tested, was an 0157 : H7 strain compared to 9 (13.6%) of 66 strains of E. coli from vendor-sold black pudding.
The difference was not statistically significant (P = 0.005 ; khi2).
Five (5.0%) of 100 black pudding samples from supermarkets yielded Salmonella, with S. ohio being the predominant serotype.
For vendor-sold black pudding however, 11 (11.0%) samples were positive for Salmonella with a new serotype, S. unnamed (4,12 : d -) being responsible for 50% (6 of 12) of isolates from this source.
Forty samples each of black pudding from supermarkets and vendors were all (100. (...)
Mots-clés Pascal : Pathogène, Contrôle microbiologique, Boudin, Trinidad Tobago, Antilles, Amérique Centrale, Amérique, Contamination biologique, Salmonella, Enterobacteriaceae, Bactérie, Escherichia coli, Staphylococcus aureus, Micrococcaceae, Micrococcales, Produit carné, Contrôle qualité
Mots-clés Pascal anglais : Pathogenic, Microbiological testing, Black pudding, Trinidad and Tobago, West Indies, Central America, America, Biological contamination, Salmonella, Enterobacteriaceae, Bacteria, Escherichia coli, Staphylococcus aureus, Micrococcaceae, Micrococcales, Meat product, Quality control
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 96-0442164
Code Inist : 002A35B05. Création : 10/04/1997.