Abstract
This chapter focuses on bacteria remaining on surfaces after cleaning and disinfection. The sources are many: hide, feces, the gastro-intestinal tract, lymph nodes, udder, etc. Psychrotrophic bacteria find enough nutrients and water on surfaces and grow in the cold conditions of most workplaces. They can be transferred by direct or indirect contact or by aerosols from contaminated meat to surfaces as well as from surfaces to meat. Various genera are able to persist on surfaces, among which are Pseudomonas and Listeria. In non-refrigerated areas, such as butcher shops and lairage, Salmonella, shigatoxin producing Escherichia coli can also persist. Persistence can occur where the increase due to growth is higher than the decrease due to cleaning and disinfection. Important preventative measures against bacterial persistence are a judicious use of water, cold temperature in premises, and frequent cleaning and disinfection.
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