Evaluation of Bacterial Contamination Sources in Meat Production Line

Autoren:Bakhtiary, Farzaneh; Sayevand, Hamid Reza; Remely, Marlene; Hippe, Berit; Hosseini, Hedayat (Shahid Beheshti University of Medical Sciences (SBMU)); Haslberger, Alexander G.

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.

Anzahl der Seiten:7
Journaltitel:Journal of Food Quality
Peer reviewed:true
Digital Object Identifier (DOI):http://dx.doi.org/10.1111/jfq.12243