Detecting Microbial Contamination in Ground Beef Products at Various Locations in Erie, PA

Abstract:

With the advent of modern sanitation methods, ground beef is seen as a largely safe food source, however sporadic outbreaks still occur. Clostridium perfringens bacteria is one of the most common causes of foodborne illness, with an estimated 1 in 6 Americans getting sick from foodborne diseases each year resulting in 3,000 deaths (CDC). Food safety is also a socioeconomic issue. The pattern of poverty and disease incidence, including foodborne botulism has been well documented. We hypothesize that ground beef of lower quality (i.e., lower % lean and lower cost) will have a higher occurrence of microbial contamination. Additionally, we hypothesize that varying socioeconomic conditions in regions will yield differences in the incidence of microorganisms.