Prevalence and tracing of persistentListeria monocytogenesstrains in meat processing facility production chain

2016 ◽  
Vol 37 (2) ◽  
pp. e12315 ◽  
Author(s):  
Adriana Véghová ◽  
Jana Minarovičová ◽  
Janka Koreňová ◽  
Hana Drahovská ◽  
Eva Kaclíková
Keyword(s):  
Meat Processing ◽  
Production Chain ◽  
Processing Facility

scholarly journals Characteristics of Listeria Monocytogenes Strains Persisting in a Meat Processing Facility over a 4-Year Period

Pathogens ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 32 ◽  
Author(s):  
Andrea Stoller ◽  
Marc Stevens ◽  
Roger Stephan ◽  
Claudia Guldimann
Keyword(s):  
Listeria Monocytogenes ◽  
Genome Sequencing ◽  
Peracetic Acid ◽  
Benzalkonium Chloride ◽  
Food Production ◽  
Whole Genome ◽  
Meat Processing ◽  
Minimal Inhibitory Concentrations ◽  
Processing Facility ◽  
Young Old

Listeria monocytogenes can persist in food production facilities, resulting in serious threats to consumers due to the high mortality associated with listeriosis, especially in the very young, old and pregnant. We subtyped 124 strains of L. monocytogenes isolated from a meat processing facility in Switzerland by serotyping, multi locus sequence typing (MLST) typing and whole genome sequencing. We then analyzed their ability to form biofilms and their resistance to the disinfectants benzalkonium chloride (BC) and peracetic acid (PAA). The genotyping results of the strains showed that several clonal populations of L. monocytogenes belonging to CC9, CC204 and CC121 had persisted in this meat processing facility for at least four years. All of the strains showed biofilm forming capacity comparable to a known high biofilm forming strain. Known efflux pumps for BC were present in CC204, CC9 (brcABC) and CC121 (qacH) strains, while strains from other CC showed very low minimal inhibitory concentrations (MICs) for BC. For PAA, minimal bactericidal concentrations of 1.2–1.6% for 20 min and minimal inhibitory concentrations between 0.1 and 0.2% were observed. These values were close to or above the recommended concentration for use (0.5–1%), suggesting that PAA might be ineffective at controlling L. monocytogenes in this and potentially other meat processing facilities.

Cleaning Conveyor Belts in the Chicken-Cutting Area of a Poultry Processing Plant with 45°C Water

2014 ◽  
Vol 77 (3) ◽  
pp. 496-498 ◽  
Author(s):  
V. M. SOARES ◽  
J. G. PEREIRA ◽  
C. M. ZANETTE ◽  
L. A. NERO ◽  
J. P. A. N. PINTO ◽  
...  
Keyword(s):  
Conveyor Belt ◽  
Hot Water ◽  
Poultry Meat ◽  
Processing Plant ◽  
Meat Processing ◽  
Work Shift ◽  
Processing Facility ◽  
Processing Plants ◽  
Conveyor Belts ◽  
Poultry Processing

Conveyor belts are widely used in food handling areas, especially in poultry processing plants. Because they are in direct contact with food and it is a requirement of the Brazilian health authority, conveyor belts are required to be continuously cleaned with hot water under pressure. The use of water in this procedure has been questioned based on the hypothesis that water may further disseminate microorganisms but not effectively reduce the organic material on the surface. Moreover, reducing the use of water in processing may contribute to a reduction in costs and emission of effluents. However, no consistent evidence in support of removing water during conveyor belt cleaning has been reported. Therefore, the objective of the present study was to compare the bacterial counts on conveyor belts that were or were not continuously cleaned with hot water under pressure. Superficial samples from conveyor belts (cleaned or not cleaned) were collected at three different times during operation (T1, after the preoperational cleaning [5 a.m.]; T2, after the first work shift [4 p.m.]; and T3, after the second work shift [1:30 a.m.]) in a poultry meat processing facility, and the samples were subjected to mesophilic and enterobacterial counts. For Enterobacteriaceae, no significant differences were observed between the conveyor belts, independent of the time of sampling or the cleaning process. No significant differences were observed between the counts of mesophilic bacteria at the distinct times of sampling on the conveyor belt that had not been subjected to continuous cleaning with water at 45°C. When comparing similar periods of sampling, no significant differences were observed between the mesophilic counts obtained from the conveyor belts that were or were not subjected to continuous cleaning with water at 45°C. Continuous cleaning with water did not significantly reduce microorganism counts, suggesting the possibility of discarding this procedure in chicken processing.

The microbiome of water and water-associated biofilms in meat processing facilities

2020 ◽  
Author(s):  
Eva M. Wagner ◽  
Sarah Thalguter ◽  
Kathrin Rychli ◽  
Martin Wagner
Keyword(s):  
Food Processing ◽  
Extracellular Dna ◽  
Environmental Research ◽  
Meat Processing ◽  
Food Contact ◽  
Wide Range ◽  
Processing Facility ◽  
Matrix Components ◽  
Biofilm Development ◽  
Food Processing Environment

<p>Drinking water represents a reservoir for microorganisms. Microorganisms from water are able to attach to the inner surface of a water hose and nourish themselves by the leaking carbon molecules. Through the interaction of different species a multi-species biofilm can develop. Especially in the food processing environment biofilms in water hoses represent a risk factor. Within the food processing sector water hoses are often used to remove disinfecting agents from freshly cleaned surfaces, after the cleaning and disinfection procedure. When biofilms are located inside these water hoses, cells or cell clusters can detach, subsequently contaminating cleaned food contact surfaces.</p> <p>We checked water hoses as a biofilm hotspot in a meat processing facility by using a flocked swab for biofilm sampling inside the water hose and accessory parts (i.e. nozzle). The bacterial load (culture-based and DNA-based) and the presence of matrix components (carbohydrates, proteins and extracellular DNA) were analysed.  </p> <p>Herby we identified three from six tested water hoses to harbour a biofilm, by being positive for microorganisms and at least two matrix components. This clearly states the need for further understanding of biofilm formation in water hoses. Within the three other hoses, microorganisms could be detected, but no matrix components. We could isolate twelve genera of the water hose associated biofilms using one growth medium (TSA) and two different incubation temperatures (10 °C and 20 °C). There was only on genus that was present within all three water hose biofilms, which was <em>Rhodococcus</em>. Previously this genus was isolated from a shower head (Lee 2013), and is known to catabolise a wide range of organic compounds. This potentially enables the growth in a nutrient poor environment like the water hose providing secondary colonisers launch aid to contribute to the biofilm. The genera <em>Flavobacterium</em>, <em>Microbacterium</em> and Stenotrophomonas were shared among two of the water hose biofilms. Experiments to assess the biofilm forming ability of <em>isolates</em> of these genera using a mono-species static biofilm model indicate that all three species are able to produce matrix and can therefore be regarded as biofilm producers.</p> <p>To date, there is limited information about biofilm development and presence in water hoses, especially in the food processing environment. This first identification of biofilms in water hoses and associated parts emphasizes the need of further research on this topic and detailed monitoring at these sites to prevent recontamination. A currently ongoing microbiome study on the water, the used water hoses, and the water-contacting food contact sites in a meat processing facility will give further details about the biofilm presence and possible transmission of microorganisms encountered there.</p> <p> </p> <p>References:</p> <p>Lee, Yoonjin. 2013. “An Evaluation of Microbial and Chemical Contamination Sources Related to the Deterioration of Tap Water Quality in the Household Water Supply System.” International Journal of Environmental Research and Public Health 10(9):4143–60.</p>

Hygiene and Safety in the Meat Processing Environment from Butcher Shops: Microbiological Contamination and Listeria monocytogenes

2016 ◽  
Vol 79 (4) ◽  
pp. 628-634 ◽  
Author(s):  
DANILO AUGUSTO LOPES da SILVA ◽  
MARIANE REZENDE DIAS ◽  
MARCUS VINÍCIUS COUTINHO COSSI ◽  
NATÁLIA PARMA AUGUSTO de CASTILHO ◽  
ANDERSON CARLOS CAMARGO ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Meat Production ◽  
Human Consumption ◽  
Quality And Safety ◽  
Meat Processing ◽  
Microbiological Contamination ◽  
Production Chain ◽  
Indicator Microorganisms ◽  
Butcher Shops

ABSTRACT The quality and safety of meat products can be estimated by assessing their contamination by hygiene indicator microorganisms and some foodborne pathogens, with Listeria monocytogenes as a major concern. To identify the main sources of microbiological contamination in the processing environment of three butcher shops, surface samples were obtained from the hands of employees, tables, knives, inside butcher displays, grinders, and meat tenderizers (24 samples per point). All samples were subjected to enumeration of hygiene indicator microorganisms and detection of L. monocytogenes, and the obtained isolates were characterized by their serogroups and virulence genes. The results demonstrated the absence of relevant differences in the levels of microbiological contamination among butcher shops; samples with counts higher than reference values indicated inefficiency in adopted hygiene procedures. A total of 87 samples were positive for Listeria spp. (60.4%): 22 from tables, 20 from grinders, 16 from knives, 13 from hands, 9 from meat tenderizers, and 7 from butcher shop displays. Thirty-one samples (21.5%) were positive for L. monocytogenes, indicating the presence of the pathogen in meat processing environments. Seventy-four L. monocytogenes isolates were identified, with 52 from serogroups 1/2c or 3c and 22 from serogroups 4b, 4d, 4a, or 4c. All 74 isolates were positive for hlyA, iap, plcA, actA, and internalins (inlA, inlB, inlC, and inlJ). The establishment of appropriate procedures to reduce microbial counts and control the spread of L. monocytogenes in the final steps of the meat production chain is of utmost importance, with obvious effects on the quality and safety of meat products for human consumption.

Dynamics of Listeria monocytogenes colonisation in a newly-opened meat processing facility

Meat Science ◽  
2016 ◽  
Vol 113 ◽  
pp. 26-34 ◽  
Author(s):  
Andrei Sorin Bolocan ◽  
Anca Ioana Nicolau ◽  
Avelino Alvarez-Ordóñez ◽  
Daniela Borda ◽  
Elena Alexandra Oniciuc ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Processing ◽  
Processing Facility

Benzalkonium chloride tolerance of Listeria monocytogenes strains isolated from a meat processing facility is related to presence of plasmid-borne bcrABC cassette

2018 ◽  
Vol 111 (10) ◽  
pp. 1913-1923 ◽  
Author(s):  
Jana Minarovičová ◽  
Adriana Véghová ◽  
Mária Mikulášová ◽  
Romana Chovanová ◽  
Katarína Šoltýs ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Benzalkonium Chloride ◽  
Meat Processing ◽  
Processing Facility

Molecular Characterization of Salmonella from Beef Carcasses and Fecal Samples from an Integrated Feedlot and Abattoir in Mexico

2017 ◽  
Vol 80 (12) ◽  
pp. 1964-1972 ◽  
Author(s):  
Diana Ayala ◽  
Kendra Nightingale ◽  
Claudia Narvaez-Bravo ◽  
Mindy M. Brashears
Keyword(s):  
Culture Collection ◽  
Limited Information ◽  
Foodborne Illnesses ◽  
Banding Patterns ◽  
Production Chain ◽  
Beef Carcasses ◽  
Processing Facility ◽  
High Concordance ◽  
Antimicrobial Interventions

ABSTRACT Nontyphoid Salmonella strains are some of the leading causes of foodborne illnesses worldwide; however, there is very limited information on the presence and characteristics of Salmonella in the food production chain in developing countries. In this study, pulsed-field gel electrophoresis (PFGE) was used for molecular subtyping and for monitoring the ecology and transmission of Salmonella isolates in a slaughter facility in Mexico in an attempt to determine specific steps that need to be improved to reduce Salmonella contamination in beef carcasses. A total of 94 isolates from a Salmonella stock culture collection originally obtained from a single vertically integrated feedlot and beef abattoir in Mexico were analyzed. A total of 26 unique PFGE patterns were identified, 38.5% of them corresponding to a single serotype. High concordance (88.4%) was found between serotype and PFGE banding subtype. Salmonella Kentucky and Salmonella Give were the most clonal subtypes in this study, and Salmonella Muenster was the most diverse, with 11 banding patterns identified. A total of 73.7, 70.6, and 85.7% of the PFGE subtypes identified from preevisceration, precooler, and chilled carcasses, respectively, were identified only at those specific points and not at any previous or subsequent steps of the slaughter process, suggesting that each step is in itself a source of Salmonella contamination. Salmonella Mbandaka was more likely to be recovered from feces than from any of the steps of the slaughter process. The genetic diversity and distribution of PFGE subtypes in the processing facility highlight the need to implement antimicrobial interventions and improve sanitation procedures at various points to avoid further Salmonella dissemination into the meat supply.

scholarly journals Notes from the Field: Characteristics of Meat Processing Facility Workers with Confirmed SARS-CoV-2 Infection — Nebraska, April–May 2020

2020 ◽  
Vol 69 (31) ◽  
pp. 1020-1022 ◽  
Author(s):  
Matthew Donahue ◽  
Nandini Sreenivasan ◽  
Derry Stover ◽  
Anu Rajasingham ◽  
Joanna Watson ◽  
...  
Keyword(s):  
Meat Processing ◽  
Processing Facility

scholarly journals POLAND’S PATH TOWARDS SUSTAINABLE PORK PRODUCTION CHAIN

2018 ◽  
Vol 49 (3) ◽  
pp. 273-278
Author(s):  
Magdalena Kozera-Kowalska
Keyword(s):  
Information Transfer ◽  
Food Distribution ◽  
Production Volume ◽  
Meat Processing ◽  
Strong Concentration ◽  
Production Chain ◽  
Production Sector ◽  
Pork Production ◽  
Food Market ◽  
Available Information

This paper analyzes the situation of the Polish pork production sector in the context of all stages of food distribution. As shown by available information, particular links of the pork supply chain changed significantly. This is true for both real (producer-processor-client) and instrumental aspects (including information transfer between sectors). The analysis also identified two worrying developments. The first one is related to the pig production structure (the decreasing number of farms does not result in a considerable increase in the production volume per farm). The other one is related to competitiveness: in Poland, the seemingly strong concentration of operators at slaughter and meat processing stages is still insufficient to face the competitive power of foreign businesses active in the increasingly liberalized agri-food market, both inside and outside the EU.

scholarly journals COVID-19 Outbreak Among Employees at a Meat Processing Facility — South Dakota, March–April 2020

2020 ◽  
Vol 69 (31) ◽  
pp. 1015-1019 ◽  
Author(s):  
Jonathan Steinberg ◽  
Erin D. Kennedy ◽  
Colin Basler ◽  
Michael P. Grant ◽  
Jesica R. Jacobs ◽  
...  
Keyword(s):  
South Dakota ◽  
Meat Processing ◽  
Processing Facility
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