Microbial levels for food contact and environmental surfaces in meat processing plants and retail shops
- 100 Downloads
The microbial contamination levels for food contact and environmental surfaces in meat processing plants and retail shops were assessed. Sixty-eight samples from meat processing plants and 44 from retail shops were collected. Samples were tested for total aerobic plate count (APC). Via monthly evaluation of samples from plants, the highest APC values were obtained in January as well as December and the second highest in April, May, and February (p<0.005). The highest APC values of samples from plants were obtained from boots, followed by aprons, cutting machines, and knives (p<0.001). Interestingly, the APC value of samples from shops in January was highest (p<0.001). The contamination of cotton gloves, knives, boots, and wristlets was relatively higher even in shops (p<0.001). In addition, there was a positive correlation between the APC and specimen (r=0.231). For monitoring, the microbial sampling should consider testing the food contact and environmental surfaces along with raw meats.
Keywordsfood contact and environmental surfaces meat processing plants retail shops microbial contamination
Unable to display preview. Download preview PDF.
- 2.Hwang WM, Lee SM, Hwang HS, Han JH. Survey on the contamination of microorganisms in chicken meat from slaughterhouse in Incheon area. Korean J. Vet. Public Health 28: 59–65 (2004)Google Scholar
- 4.Corlett DA. HACCP User’s Manual. Springer US, New York City, NY, USA. pp. 1–474 (1998)Google Scholar
- 5.Gill CO, Bryant J, McGinnis JC. Microbial effects of the carcass washing operations at three beef packing plants. Fleischwirtschaft 3: 46–48 (2000)Google Scholar
- 9.Butterworth S, Heinemann R. The Science of Food. 4th ed. Reed educational and professional publishing Ltd., London, UK. pp. 110–112 (2000)Google Scholar
- 10.Kammenou M, Metaxopoulos J, Drosinos EH. Microbiological quality of minced beef from butcher shops and supermarkets. Ital. J. Food Sci. 15: 95–104 (2003)Google Scholar
- 11.Vanderzant C, Splittstoesser DF. Compendium of methods for the microbial examination of foods. 3rd ed. American Public Health Association, Washington, DC, USA. pp. 75–94 (1992)Google Scholar
- 12.Quarantine and Inspection Agency. Livestock processing standards and ingredient specifications No. 2012-118. Animal Plant and Fisheries Quarantine and Inspection Agency, Republic of Korea (2013)Google Scholar
- 13.Upadhyaya M, Poosaran N, Fries R. Prevalence and predictors of Salmonella spp. in retail meat shops in Kathmandu. J. Agric. Sci. Technol. 2: 1094–1106 (2012)Google Scholar
- 17.Oh YS, Lee SH. Hygienic quality of beef and distribution of pathogens during cut-meat processing. J. Food Hyg. Saf. 16: 96–102 (2001)Google Scholar
- 19.Kim JH, Yim DG. Assessment of the microbial level for livestock products in retail meat shops implementing HACCP system. Korean J. Food Sci. An. 36: 588–594 (2016)Google Scholar