Work

Biomapping and Enviromapping of Microbial Indicators and Pathogens in a Commercial Beef Processing Facility

Year: 2024

Type: article

Abstract: The study aimed to perform biomapping and enviromapping of microbial indicators and pathogens to track microbial changes on carcasses and various surfaces throughout the facility, from harvest to fabrication. Additionally, the study sought to evaluate the effectiveness of interventions and food safety programs in 3 distinct areas of the facility. Samples were collected on 2 separate days to track the fabrication of carcasses from cattle harvested the previous day. On the first day, samples were taken from the lairage area and the harvest floor. On the second day, samples were collected from the fabrication floor. The surfaces tested included walls, equipment, handrails, drains, conveyor belts, cutting boards, and carcasses. MicroTally® cloths (FREMONTA), EZ Reach™ sponges (World Bioproducts), and boot covers (VWR® Basic Protection Anti-Skid Shoe cover, Avantor) were used to collect samples depending on the surface. Most samples, except those from the lairage area, were enumerated using the TEMPO® system (bioMérieux). All samples were tested for pathogens using the BAX® System (Hygiena). The microbial indicators for this study were aerobic counts, Enterobacteriaceae, and Escherichia coli Biotype I, and for pathogens were Escherichia coli O157:H7 (Shiga toxin-producing Escherichia coli [STEC] O157), non-O157 STEC (O26, O45, O103, O111, O121, and O145), and Salmonella spp. As anticipated, statistical reductions among different areas occurred for all 3 locations (P<0.05). The results showed a trend of decreasing microbial loads, starting with high levels of indicators and gradually reducing in the later stages of the process. Salmonella and STEC were detected in the lairage and harvest areas, with some also found on surfaces in the fabrication area before the final interventions were applied. Biomapping and enviromapping are valuable tools for assessing the efficacy of interventions and the effectiveness of food safety programs, enabling manufacturers to make data-driven decisions.

Source: Meat and Muscle Biology

DOI: 10.22175/mmb.18188

Authors: Rodrigo M. Portillo-Alarcon, Mindy M. Brashears, Marcos X. Sanchez-Plata, Ariana Roldan, Markus F. Miller

Institution: Texas Tech University

Language: English

Topic: Food Safety and Hygiene

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: gold

Estimated APC paid: $1,000