Evaluation of Bacterial Contamination Sources in Meat Production Line

Autor(en)
Farzaneh Bakhtiary, Hamid Reza Sayevand, Marlene Remely, Berit Hippe, Hedayat Hosseini, Alexander G. Haslberger
Abstrakt

Bacterial contamination during slaughtering process is a safety problem and concern for shelf life in meat production. We compare two different slaughter lines, sheep and cattle samples from Iranian slaughterhouse using PCR-denaturing gradient gel electrophoresis (DGGE) analysis for evaluation the sources of bacterial contaminations. Bacterial diversity was significantly different between and within cattle and sheep slaughter lines. Samples are contaminated most frequently with Salmonella enterica (28% and 30%), Enterococcus fecalis (18% and 20%), Escherichia coli (13% and 14%) and Pseudomonas fluorescens (8% and 6%), either on equipment surfaces after general cleaning and sanitizing treatments (56%). Biodiversity of carcasses samples is increased during skinning and evisceration process and may indicate similar sources of contamination from hides and rectums of the animal to carcasses and environment. Practical Applications: 16S rDNA based denaturing gradient gel electrophoresis-PCR is a method for assessment of microbial diversity, source of contaminations and changes of microbial population in slaughterhouses.

Organisation(en)
Department für Ernährungswissenschaften
Externe Organisation(en)
Shahid Beheshti University of Medical Sciences (SBMU)
Journal
Journal of Food Quality
Band
39
Seiten
750-756
Anzahl der Seiten
7
ISSN
0146-9428
DOI
https://doi.org/10.1111/jfq.12243
Publikationsdatum
12-2016
Peer-reviewed
Ja
ÖFOS 2012
303002 Bakteriologie
ASJC Scopus Sachgebiete
Food Science, Safety, Risk, Reliability and Quality
Link zum Portal
https://ucris.univie.ac.at/portal/de/publications/evaluation-of-bacterial-contamination-sources-in-meat-production-line(76fd5ba7-f805-4eeb-8d4a-e403f8ec8e43).html