4 replies to this topic

[Charles.C]

Dear All,

If anyone is interested, I came across a huge data collection which was a result of a compilation from international literature regarding Salmonella spp, E.coli O157, L.monocytogenes in farm-to-retail locations for meat items although chicken figures seem to have been excluded. Tables 4, 8 and 12 (the last wrongly captioned I think) are for ready-to-eat products.
Among the highlights (to me) - not recomended to eat pork chorizo (?) in Mexico (T4).The Salmonella, E.coli O157, RTE results, eg for UK, USA look good numerically (ie on average) but such data is obviously overwhelmed in the event of specific outbreaks. The L.monocytogenes results are, perhaps not surprisingly, considerably more variable and suggest that the decision to set a non-zero tolerance would have surely been welcomed by the British pork sausage (T12) .
The link is  data_collection.pdf   173.66KB   46 downloads

Rgds / Charles.C

[Simon]

Dear All,

If anyone is interested, I came across a huge data collection which was a result of a compilation from international literature regarding Salmonella spp, E.coli O157, L.monocytogenes in farm-to-retail locations for meat items although chicken figures seem to have been excluded. Tables 4, 8 and 12 (the last wrongly captioned I think) are for ready-to-eat products.
Among the highlights (to me) - not recomended to eat pork chorizo (?) in Mexico (T4).The Salmonella, E.coli O157, RTE results, eg for UK, USA look good numerically (ie on average) but such data is obviously overwhelmed in the event of specific outbreaks. The L.monocytogenes results are, perhaps not surprisingly, considerably more variable and suggest that the decision to set a non-zero tolerance would have surely been welcomed by the British pork sausage (T12) .
The link is  data_collection.pdf   173.66KB   46 downloads

Rgds / Charles.C

It's all greek to me Charles.
Can you explain to a layman what you mean about the British banger?

Simon

[Max]

Dear All,

If anyone is interested, I came across a huge data collection which was a result of a compilation from international literature regarding Salmonella spp, E.coli O157, L.monocytogenes in farm-to-retail locations for meat items although chicken figures seem to have been excluded. Tables 4, 8 and 12 (the last wrongly captioned I think) are for ready-to-eat products.
Among the highlights (to me) - not recomended to eat pork chorizo (?) in Mexico (T4).The Salmonella, E.coli O157, RTE results, eg for UK, USA look good numerically (ie on average) but such data is obviously overwhelmed in the event of specific outbreaks. The L.monocytogenes results are, perhaps not surprisingly, considerably more variable and suggest that the decision to set a non-zero tolerance would have surely been welcomed by the British pork sausage (T12) .
The link is  data_collection.pdf   173.66KB   46 downloads

Rgds / Charles.C

Dear Charles,

thanks for this very interesting document!!!

Regards,
Max

[Charles.C]

Dear Simon,

Look at table12 > Species > Pork > 13th Sample (shd = Sausages, UK) > %positive (=49)

Notice that the ref. is to Anon, possibly still recovering.

The Irish, Slovakian / Singaporean (mixture unknown ! ) ones did a lot better.

Rgds / Charles.C

[Simon]

Dear Simon,

Look at table12 > Species > Pork > 13th Sample (shd = Sausages, UK) > %positive (=49)

Notice that the ref. is to Anon, possibly still recovering.

The Irish, Slovakian / Singaporean (mixture unknown ! ) ones did a lot better.

Thanks Charles, I was actually quite amazed when I looked at the 'meat' content of our tasty bangers, 20-30% is pretty much the norm, although I found some real tasy ones at Aldi that have 80% meat content. Mind you I don't know what constitutes meat...

Simon