Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad, West Indies

Abstract

BackgroundA bacteriological assessment of the environment and food products at different stages of processing was conducted during the manufacture of ready-to-eat (RTE) chicken franks, chicken bologna and bacon at a large meat processing plant in Trinidad, West Indies.MethodsSamples of air, surfaces (swabs), raw materials, and in-process and finished food products were collected during two separate visits for each product type and subjected to qualitative or quantitative analysis for bacterial zoonotic pathogens and fecal indicator organisms.ResultsStaphylococcus aureus was the most common pathogen detected in pre-cooked products (mean counts = 0.66, 1.98, and 1.95 log10CFU/g for franks, bologna, and bacon, respectively). This pathogen was also found in unacceptable levels in 4 (16.7%) of 24 post-cooked samples. Fifty percent (10 of 20) of pre-cooked mixtures of bacon and bologna were contaminated with Listeria spp., including four with L. monocytogenes. Pre-cooked mixtures of franks and bologna also contained E. coli (35 and 0.72 log10 CFU/g, respectively) while 5 (12.5%) of 40 pre-cooked mixtures of chicken franks had Salmonella spp. Aerobic bacteria exceeded acceptable international standards in 46 (82.1%) of 56 pre-cooked and 6 (16.7%) of 36 post-cooked samples. Both pre-and post-cooking air and surfaces had relatively high levels of aerobic bacteria, Staphylococcus aureus and coliforms, including equipment and gloves of employees. A drastic decrease in aerobic counts and Staphylococcus aureus levels following heat treatment and subsequent increase in counts of these bacteria are suggestive of post-cooking contamination.ConclusionA relatively high level of risk exists for microbial contamination of RTE meats at the food plant investigated and there is a need for enhancing the quality assurance programs to ensure the safety of consumers of products manufactured at this plant.

Prevalence of Antimicrobial Resistance in Staphylococcus aureus Isolated from Ready to Eat Foods, Hand Swabs and Utensil Swabs of Street Vendors Selling Food on Wheels

“…It was reported that the hands of food handlers were implicated in 42% of foodborne outbreaks that occurred between 1975 and 1998 in the United States (Ayçiçek et al, 2004.). In a recent study (Syne et al, 2013) investigated the microbiological contamination in ready-to-eat food products processed at a large processing plant in Trinidad, West Indies, S. aureus was the most common pathogen detected. The overall prevalence of S. aureus detected in air, food, and environmental samples was 27.1% (46/170).…”

Listeria monocytogenes on cured meat products. A case study on Speck (a typical Italian smoked ham) according to EC Regulation 2073/2005

“…As a rule, when RTE meat products reach the packaging environment in the plants, they should be free of harmful bacteria (Syne et al, 2013); however, the inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed (Gombas et al, 2003, Gómezet al, 2015.…”

Analysis of Air Quality in Selected Areas of a Poultry Processing Plant With the Use of a Microbiological Air Sampler

“…In addition, air plays a significant role in the transmission of pathogens and may implicated in contamination of food at various stages of processing (Lues et al, 2007). Contamination of processed foods can occur due to poor water quality and unacceptable levels of airborne microorganisms in the processing environment (Syne et al, 2013). Microorganisms found in the form of bioaerosols may cause human health problems, such as allergies, and may impair the functions of the respiratory, immune and nervous systems.…”

“…Microorganisms found in the form of bioaerosols may cause human health problems, such as allergies, and may impair the functions of the respiratory, immune and nervous systems. Additionally, the presence of foodborne pathogens in poultry meat and meat products can result also in economic losses to producers due to recalls from market places (Syne et al, 2013).…”