Microbial quality of condensation in fresh and ready-to-eat processing facilities.
Meat Sci
; 90(3): 728-32, 2012 Mar.
Article
em En
| MEDLINE
| ID: mdl-22122989
ABSTRACT
The objective was to determine the microbial risks associated with condensation in harvest, fabrication, and ready-to-eat (RTE) meat processing environments. A total of 2281 samples were collected before and during operation from areas of visible condensation, overhead pipes, and dripping pans in three plants each season during a one-year period. Significant interactions between season and plant type were observed for nearly all microorganisms, resulting in counts that were generally higher in the summer compared to other seasons. Aerobic plate counts ranged from non-detectable to 3.7log cfu100mL(-1) of condensation. Overall counts were so low that data had to be converted to results100mL(-1). Coliforms and Enterococci were not detectable in most condensation samples. Yeast and mold averaged less than 3.0log cfu100mL(-1) in all samples. Listeria spp. or Salmonella were each detected in only two samples. Condensation, present in harvest, fabrication, and RTE meat processing areas does not appear to contain microbial loads that will contaminate the product.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Contaminação de Alimentos
/
Fast Foods
/
Manipulação de Alimentos
/
Microbiologia de Alimentos
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Indústria de Processamento de Alimentos
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Produtos da Carne
Tipo de estudo:
Etiology_studies
/
Risk_factors_studies
Limite:
Animals
Idioma:
En
Ano de publicação:
2012
Tipo de documento:
Article