Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

• Published in: Czech Journal of Food Sciences Vol. 28; no. 5; pp. 450 - 461
• Main Authors: Schlegelova, J.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic), Babak, V.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic), Holasova, M.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic), Konstantinova, L.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic), Necidova, L.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie, Sisak, F.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic), Vlkova, H.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic), Roubal, P.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie, Jaglic, Z.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic)
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2010; Czech Academy of Agricultural Sciences
• Subjects: ABATTOIR; ABATTOIRS; AGENT PATHOGENE; AISLAMIENTO; ANALISIS MICROBIOLOGICO; ANALYSE MICROBIOLOGIQUE; Antimicrobial resistance; BACILLUS CEREUS; BACTERIA; bacterial biofilm; Biofilms; BIOLOGICAL CONTAMINATION; CONTAMINACION BIOLOGICA; Contamination; CONTAMINATION BIOLOGIQUE; DAIRIES; Dairy farms; Dairy products; E coli; ENTEROCOCCUS; ENTEROTOXINAS; ENTEROTOXINE; ENTEROTOXINS; EPIDEMIOLOGIA; EPIDEMIOLOGIE; EPIDEMIOLOGY; ESCHERICHIA COLI; ESPECE; ESPECIES; Farms; Food; Food contamination; Food contamination & poisoning; FOOD HYGIENE; FOOD INDUSTRY EQUIPMENT; Food processing; Food production; Food products; FOOD SAFETY; Food sanitation; Heat treatment; HIGIENE DE LOS ALIMENTOS; http://www.fao.org/aos/agrovoc#c_15967; http://www.fao.org/aos/agrovoc#c_24887; http://www.fao.org/aos/agrovoc#c_25302; http://www.fao.org/aos/agrovoc#c_25773; http://www.fao.org/aos/agrovoc#c_2583; http://www.fao.org/aos/agrovoc#c_2615; http://www.fao.org/aos/agrovoc#c_26384; http://www.fao.org/aos/agrovoc#c_26553; http://www.fao.org/aos/agrovoc#c_28318; http://www.fao.org/aos/agrovoc#c_28609; http://www.fao.org/aos/agrovoc#c_3019; http://www.fao.org/aos/agrovoc#c_33700; http://www.fao.org/aos/agrovoc#c_33995; http://www.fao.org/aos/agrovoc#c_34761; http://www.fao.org/aos/agrovoc#c_37744; http://www.fao.org/aos/agrovoc#c_4680; http://www.fao.org/aos/agrovoc#c_4807; http://www.fao.org/aos/agrovoc#c_4826; http://www.fao.org/aos/agrovoc#c_5629; http://www.fao.org/aos/agrovoc#c_5630; http://www.fao.org/aos/agrovoc#c_5736; http://www.fao.org/aos/agrovoc#c_6520; http://www.fao.org/aos/agrovoc#c_6757; http://www.fao.org/aos/agrovoc#c_7280; http://www.fao.org/aos/agrovoc#c_7368; http://www.fao.org/aos/agrovoc#c_765; http://www.fao.org/aos/agrovoc#c_8; HYGIENE DES ALIMENTS; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; ISOLATION; ISOLEMENT; LAIT; LECHE; Listeria; LISTERIA MONOCYTOGENES; MAQUINARIA INDUSTRIA ALIMENTARIA; MATADEROS; MATERIAS PRIMAS; MATERIEL POUR INDUSTRIE ALIMENTAIRE; MATIERE PREMIERE; Meat; Meat processing; MEAT PROCESSING PLANTS; MEAT PRODUCTS; MICRO-ORGANISME; Microbial contamination; MICROBIOLOGICAL ANALYSIS; MICROORGANISMOS; MICROORGANISMS; MILK; ORGANISMOS PATOGENOS; PATHOGENICITY; PATHOGENS; PATOGENICIDAD; PLANTAS DE PROCESADO DE CARNE; PLANTAS LECHERAS; POUVOIR PATHOGENE; PRODUCTOS DE LA CARNE; PRODUIT CARNE; RAW MATERIALS; resistance; RESISTANCE AUX FACTEURS NUISIBLES; RESISTANCE AUX PRODUITS CHIMIQUES; Resistance factors; RESISTANCE TO CHEMICALS; RESISTANCE TO INJURIOUS FACTORS; RESISTENCIA A AGENTES DANINOS; RESISTENCIA A PRODUCTOS QUIMICOS; SALMONELLA; Sanitation; sanitation efficiency; SPECIES; STAPHYLOCOCCUS; Toxins; USINE DE VIANDE; USINE LAITIERE; Virulence; Virulence factors
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/65/2009-cjfs

The occurrence of Listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., Enterococcus spp., and Escherichia coli in raw food materials, food products, and on food contact surfaces after sanitation was investigated during the period of 2005-2006 in three dairy cattle farms (120 samples), one dairy (124 samples), and two meat processing plants (160 samples). A total of 1,409 isolates were identified. The epidemiological characterisation and determination of the virulence factors and antimicrobial resistance were performed on selected isolates. The level of bacterial contamination generally decreased during the production process (the contamination of food products was lower than that of raw material). However, the contamination of food contact surfaces was relatively high even after sanitation. Moreover, specific microbiological profiles were found on the inside equipment surfaces in dairy facilities, where genetically closely related multi-resistant strains persisting in biofilm communities may occur as it was demonstrated for staphylococci. Although the occurrence of potentially significant pathogens was not high, the microorganisms such as L. monocytogenes, Salmonella spp., and shiga-toxin positive E. coli principally contaminated the meat processing plants. B. cereus isolates, among which 76% were positive for diarrhogenic enterotoxin, typically occurred on the inside equipment surfaces and in the heat-treated products.