Presence of pathogenic bacteria in ground beef during consumer thawing and food-handling habits.

Lea A. Kinman*, Maria Barbara

Abstract

This study evaluated the presence of foodborne pathogens during thawing procedures and handling methods. Store bought ground beef chubs were individually packaged (150 g), and frozen at -25ºC. 1 g samples were collected prior to handling to evaluate bacterial presence from three thawing methods; refrigeration (RF), cold water (CW), and room temperature (RT). Patties were then made by bare hand following designated hand cleaning methods: Centers for Disease Control and Prevention method (CDC), Purell® liquid sanitizer method (SANT), and not washing hands (NW). 1 g samples were collected to evaluate bacterial presence after making patties. The interaction between thawing method and hand cleaning method indicated that Escherichia coli and Shigella spp. presence was significantly higher when using RT thawing method and NW hand cleaning method. Campylobacter jejuni remained higher using RT and RF thawing with SANT hand cleaning method.