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

Jarmila Schlegelová, Vladimir Babák, Martina Holasová, Lucie Konstantinová, Lenka Necidová, Frantisek Šišák, Hana Vlková, Petr Roubal and Zoran Jaglic
Additional contact information
Jarmila Schlegelová: Veterinary Research Institute, Brno, Czech Republic
Vladimir Babák: Veterinary Research Institute, Brno, Czech Republic
Martina Holasová: Veterinary Research Institute, Brno, Czech Republic
Lucie Konstantinová: Veterinary Research Institute, Brno, Czech Republic
Lenka Necidová: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
Frantisek Šišák: Veterinary Research Institute, Brno, Czech Republic
Hana Vlková: Veterinary Research Institute, Brno, Czech Republic
Petr Roubal: MILCOM a.s., Dairy Research Institute, Prague, Czech Republic
Zoran Jaglic: Veterinary Research Institute, Brno, Czech Republic

Czech Journal of Food Sciences, 2010, vol. 28, issue 5, 450-461

Abstract: 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.

Keywords: food safety; microbial contamination; bacterial biofilm; resistance; sanitation efficiency (search for similar items in EconPapers)
Date: 2010
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:5:id:65-2009-cjfs

DOI: 10.17221/65/2009-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

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