Airborne microorganisms were enumerated in the various processing rooms of a commercial pork slaughter and further processing plant, every other month for a year. The room where sausage emulsions were prepared had higher airborne aerobic bacteria and yeast-mold counts than the other rooms sampled. The mean log aerobic bacteria counts per 0.028 m3 across months were 1.83, 1.83, 1.82, 1.71, 1.93, 2.48, 2.08, 1.62, and 0.95 for the evisceration, offal, carcass cooler, carcass breaking, curing cellar, sausage emulsion preparation, sausage stuffing, sausage packaging, and sliced meat packaging rooms, respectively. The mean log yeast-mold counts per 0.028 m3 for the same rooms were 0.90. 0.88, 0.32, 1.06, 1.11, 1.25, 1.03, 1.01, and 0.97, respectively. Coliform counts did not exceed 5 per 0.028 m3 in any of the samplings and usually were totally absent from the sampled air except in the sausage stuffing and the offal rooms. The mean log aerobic counts per 0.028 m3 for all sampling locations combined were 1.86, 1.78, 1.78, 1.14, 1.84, and 1.93 for February, April, June, August, October, and December, respectively. The lowest count was during the August sampling, and may represent more outside air being introduced into the plant. The mean log yeast-mold counts per 0.028 m3 for the same months were 0.84, 0.53, 1.12, 0.91, 1.04, and 1.03, respectively. The mean temperatures (°C) of the processing rooms referred to above, across months, were 19.5 ± 3.3; 19.4 ± 4.1; 2.4 ± 1.4; 11.0 ± 2.5; 7.0 ± 1.2; 10.0 ± 2.1; 9.3 ± 1.8; 9.6 ± 1.1; and 10.6 ± 0.8, respectively. Different (P<0.05) temperatures within processing rooms among months were noted for the carcass cooler, curing cellar, sausage stuffing, sausage packaging, and sliced meat packaging rooms. These data provide baseline data for the airborne microorganisms in the various rooms in a pork processing establishment.
A commercially available enzyme immunoassay (ELISA) in which a myeloma protein (MOPC 467) is used for detection of salmonellae was compared with two conventional cultural methods for detection of salmonellae in naturally contaminated meat and poultry products. Products tested included mechanically deboned poultry, chitterlings, poultry carcass rinsings, chicken necks, luncheon loaf emulsion, pork sausage and basturma. There was 100% agreement between ELISA and cultural methods. The ELISA technique is specific and rapid. Identification of Salmonella‐contaminated meat and poultry products was accomplished in 2‐3 days compared to the 4‐6 days required by conventional cultural methods.
The objective of this study was to determine bacterial numbers on primal cuts from hot and cold-boned beef carcass sides, and to determine the influence of U.S. Grade and electrical stimulation of the cracass on the incidence of bacteria. Ten boneless primal cuts were removed from each of ten beef carcass sides either 1 or 48 hr after animal slaughter. The primal cuts included the brisket, clod, chuck roll, ribeye, striploin, tenderloin, top sirloin, knuckle, inside round, and gooseneck. The primal cuts were sampled for aerobic (APC S"C, 20", 35°C) and coliform bacteria at time of removal from the side and after 20 days' vacuum packaged storage at 2°C. The psychrotrophic bacteria enumerated at 5°C were more numerous (P
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