The Establishment of Salmonella and Listeria Prevalence in Goat and Lamb Meat in the U.S.

Small-ruminant meat, or more specifically, goat and lamb, has always been a staple food source in various underdeveloped countries. Currently, consumption of small-ruminant meat is on the rise in the U. S. Many studies have researched the presence of various pathogens in other red meats; however, limited research has been made available for small-ruminants. Understanding the prevalence of Salmonella and Listeria in small-ruminants at a retail level helps contribute to baseline data and can allow for the food industry to find areas of improvement. A total of 100 U. S. retail samples were obtained from local California markets and online retail markets outside of California. Salmonella and Listeria analysis was performed using polymerase chain reaction though the DuPont BAX System Q7 and confirmation testing through traditional plate methods. Presence of Salmonella and Listeria were 0% and 1%, respectively. Generic E. coli, total coliforms, and mesophilic aerobic bacteria were enumerated using 3M petri film. The total generic E. coli plate count was 0.10 log10 CFU/g, coliform count was 0.49 log10 CFU/g, and APC count was 4.60 log10 CFU/g. The results of this study indicate that there is a presence of microorganisms once it has reached the retail level. Controlling the environment and food handling from processing methods to retail is key to a safer food supply. Overall, further research should focus on a larger retail sample size. Understanding where contamination occurs is vital to creating a safer food supply.