Skip to main content
SpringerLink
Log in

Microbial levels for food contact and environmental surfaces in meat processing plants and retail shops

  • Research Note
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The microbial contamination levels for food contact and environmental surfaces in meat processing plants and retail shops were assessed. Sixty-eight samples from meat processing plants and 44 from retail shops were collected. Samples were tested for total aerobic plate count (APC). Via monthly evaluation of samples from plants, the highest APC values were obtained in January as well as December and the second highest in April, May, and February (p<0.005). The highest APC values of samples from plants were obtained from boots, followed by aprons, cutting machines, and knives (p<0.001). Interestingly, the APC value of samples from shops in January was highest (p<0.001). The contamination of cotton gloves, knives, boots, and wristlets was relatively higher even in shops (p<0.001). In addition, there was a positive correlation between the APC and specimen (r=0.231). For monitoring, the microbial sampling should consider testing the food contact and environmental surfaces along with raw meats.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Bae YY, Choi YM, Kim MJ, Kim KH, Kim BC, Rhee MS. Application of supercritical carbon dioxide for microorganism reductions in fresh pork. J. Food Safety 31: 511–517 (2011)

    Article  Google Scholar 

  2. Hwang WM, Lee SM, Hwang HS, Han JH. Survey on the contamination of microorganisms in chicken meat from slaughterhouse in Incheon area. Korean J. Vet. Public Health 28: 59–65 (2004)

    Google Scholar 

  3. Lee JY, Paik JK, Hwang HS, Lee JE, Shin WS, Kim HW, Paik HD, Hong WS. Survey of hygienic condition and management of meat markets in Seoul and Gyeong-Gi area, Korea. Korean J. Food Sci. An. 30: 336–344 (2010)

    Article  Google Scholar 

  4. Corlett DA. HACCP User’s Manual. Springer US, New York City, NY, USA. pp. 1–474 (1998)

    Google Scholar 

  5. Gill CO, Bryant J, McGinnis JC. Microbial effects of the carcass washing operations at three beef packing plants. Fleischwirtschaft 3: 46–48 (2000)

    Google Scholar 

  6. Jay JM. Modern Food Microbiology. Van Nostrand Reinhold, New York, NY, USA. pp. 251–254 (1992)

    Book  Google Scholar 

  7. Koutsoumanis K, Sofos J. Microbial contamination of carcasses and cuts. In: Encyclopedia of Meat Sciences. Jensen WK, Devine C, Dikeman M (eds). Elsevier Academic Press, Cambridge, MA, USA. pp. 727–737 (2004)

    Chapter  Google Scholar 

  8. Duffy E, Belk K, Sofos J, Bellinger G, Pape A, Smith G. Extent of microbial contamination in United States pork retail products. J. Food Protect. 64: 172–178 (2001)

    Article  CAS  Google Scholar 

  9. Butterworth S, Heinemann R. The Science of Food. 4th ed. Reed educational and professional publishing Ltd., London, UK. pp. 110–112 (2000)

    Google Scholar 

  10. Kammenou M, Metaxopoulos J, Drosinos EH. Microbiological quality of minced beef from butcher shops and supermarkets. Ital. J. Food Sci. 15: 95–104 (2003)

    Google Scholar 

  11. Vanderzant C, Splittstoesser DF. Compendium of methods for the microbial examination of foods. 3rd ed. American Public Health Association, Washington, DC, USA. pp. 75–94 (1992)

    Google Scholar 

  12. Quarantine and Inspection Agency. Livestock processing standards and ingredient specifications No. 2012-118. Animal Plant and Fisheries Quarantine and Inspection Agency, Republic of Korea (2013)

  13. Upadhyaya M, Poosaran N, Fries R. Prevalence and predictors of Salmonella spp. in retail meat shops in Kathmandu. J. Agric. Sci. Technol. 2: 1094–1106 (2012)

    Google Scholar 

  14. Eisel WG, Linton RH, Muriana PM. A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant. Food Microbiol. 14: 273–282 (1997)

    Article  Google Scholar 

  15. Cetin O, Kahraman T, Buyukunal SK. Microbiological evaluation of food contact surfaces at red meat processing plants in Istanbul, Turkey. Ital. J. Anim. Sci. 5: 277–283 (2006)

    Article  Google Scholar 

  16. Choi YM, Park HJ, Jang HI, Kim SA, Imm JY, Hwang IG, Rhee MS. Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution. Res. Vet. Sci. 94: 413–418 (2013)

    Article  CAS  Google Scholar 

  17. Oh YS, Lee SH. Hygienic quality of beef and distribution of pathogens during cut-meat processing. J. Food Hyg. Saf. 16: 96–102 (2001)

    Google Scholar 

  18. Jeon HC, Kim JE, Son JW, Chae HS, Jin KS, Oh JH, Shin BW, Lee JH. Evaluation of the microbial contamination status and sanitation practice level in butcher's shops in Seoul. Korean J. Vet. Serv. 34: 409–416 (2011)

    Article  Google Scholar 

  19. Kim JH, Yim DG. Assessment of the microbial level for livestock products in retail meat shops implementing HACCP system. Korean J. Food Sci. An. 36: 588–594 (2016)

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Public Health, Graduate School of Public Health, Seoul National University, Seoul, 08826, Korea

    Jung-Hyun Kim

  2. Department of Health Administration and Food Hygiene, Jinju Health College, Jinju, Gyeongnam, 52655, Korea

    Dong-Gyun Yim

Authors
  1. Jung-Hyun Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Dong-Gyun Yim
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Dong-Gyun Yim.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kim, JH., Yim, DG. Microbial levels for food contact and environmental surfaces in meat processing plants and retail shops. Food Sci Biotechnol 26, 299–302 (2017). https://doi.org/10.1007/s10068-017-0040-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-017-0040-3

Keywords

Search

Navigation