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

Abstract

Schlegelová J., Babák V., Holasová M., Konstantinová L., Necidová L., Šišák F., Vlková H., Roubal P., Jaglic Z. (2010): Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants. Czech J. Food Sci., 28: 450-461.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 1409 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 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.

Reflecting leadership effectiveness via food-hygiene practices

“…The focus on food serving trays and dining table tops is consistent with several other reported studies that included a microbial evaluation of FCS items (Cosby et al, 2008;Mazni, Toh, Mohd Faiz Foong, & Norazmir, 2013;Schlegelova et al, 2010). Using triplicates of each sample, the microbial assessment of total coliform was 36 (3 samples x 2 subjects x 1 parameter x 6 foodservice establishments).…”

Reflecting Leadership Effectiveness via Food-hygiene Practices

“…The microbial assessment focused on food serving trays and dining table tops. The choice of these samples is consistent with several other reported studies that have included a microbial evaluation of FCS items (Cosby et al, 2008;Mazni, Toh, Mohd Faiz Foong, & Norazmir, 2013;Schlegelova et al, 2010). Using triplicates of each sample, the microbial assessment of total coliform was 36 (3 samples x 2 subjects x 1 parameter x 6 foodservice establishments).…”

Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece

“…So far, it has been reported that staphylococci may become endemic in the environment of abattoirs (Borch et al 1996), and several reports suggest that human S. aureus may become part of the endemic flora of food handlers, with subsequent contamination of carcasses and meat Desmarchelier et al 1999;Schlegelová 2004). In the study performed in the Czech Republic, S. aureus and S. epidermidis were isolated from food contact surfaces in dairy and meat processing plants (Schlegelová et al 2010).…”