Prevalence of Foodborne Pathogens in Cooked Meat and Seafood from 2010 to 2013 in Shandong Province, China.

Background: Current food safety issues are deleteriously reshaping the lifestyle of the population in the developing world. The globalization of food supply impacts patterns of foodborne disease outbreaks worldwide, and consumers are having increased concern about microbiological food safety.

Methods: A total of 2305 samples including sauced meat, sausage, smoked meat, shrimp, sashimi and shellfish were collected from different farmer's markets and supermarkets. The prevalence of selected foodborne pathogens was evaluated in cooked meat and seafood from 2010 to 2013 in Shandong Province, China.

Results: The average contamination rate was 6.39% (93.1456) for the selected pathogens in cooked meat and 16.84% (143.849) for in seafood. For the selected pathogens, 0.55%, 1.03%, 1.17%, 3.64% and 16.84% samples were contaminated with , spp., , and , respectively. There was a significant () difference in the contamination rate between the farmer's markets and supermarkets.

Conclusion: The contamination was decreasing in cooked meat and maintaining a relatively high level in seafood from 2010 to 2013. O157: H7, , and spp. existed at a relatively low rate in retail foods. For VP, the contamination rate has been maintained at a relatively high level in Shandong Province in China. Moreover, cooked meat and seafood obtained from farmer's markets are more susceptible to be contaminated compared to those from supermarkets.