Prevalence of Campylobacter, Salmonella, and Escherichia coli on the external packaging of raw meat.

A UK study of 3,662 prepackaged raw meat samples from retail premises showed that the external packaging of raw meats is a vehicle for potential cross-contamination by Campylobacter, Salmonella, and E. coli, which could potentially cross-contaminate ready-to-eat foods during and after purchase in consumers’ homes. Salmonella was detected on two (<1%) samples of external packaging (both raw chicken), and Campylobacter was detected on 41 (1.1%) samples of external packaging. The external packaging of game fowl exhibited the highest Campylobacter contamination (3.6%), followed by raw chicken (3.0%), lamb (1.6%), turkey (0.8%), pork (0.2%) and beef (0.1%); Campylobacter jejuni and Campylobacter coli accounted for 24/41 and 10 /41 of the contaminating Campylobacter species, respectively. E. coli was isolated from the external packaging on 4% of the raw meat samples at levels of 40 -10(5) CFU per swab. Journal of Food Protection 2005;68:469-75.