Abstract
The aim of this article was the control of disinfection in selected meat processing-plant by two methods – swabbing method and The 3M™ Petrifilm™ plates. Samples were collected within three months (September, October, November 2014). Together 54 samples selected surfaces were collected. Each month six samples were collected using imprint method with Petrifilm plates on total count of microorganisms, 6 samples using imprint method with Petrifilm plates on the number of coliforms and 6 samples using sterile swab method. Samples were collected from the workbench, conveyor belt, cutting blades, meat grinder, wall and knife. Total viable counts (TVC) and coliform bacteria (CB) were determined in samples. The values of TVC in September obtained by swabbing method were higher than allowable limit in sample no. 1 (3.70×102 CFU.cm-2) and in sample no. 4 (3.35×101 KTJ.cm-2). The values of TVC obtained by Petrifilm plates were lower than 10 CFU.cm-2 in all samples. Values of CB obtained by Petrifilm plates were lower than 1 CFU.cm-2 in all samples, CB obtained by swabbing method was 1.6×101 CFU.cm-2 in sample no. 6. Values of TVC obtained in October by Petrifilm plates and also by swabbing method were higher than permissible limit (< 10 CFU.cm-2) in sample no. 2 and sample no. 4. Values of CB obtained by Petrifilm plates were lower than 1 CFU.cm-2 in all samples, CB obtained by swabbing method was 3,65×101 CFU.cm-2 in sample no. 3, value of CB obtained by swab method in sample no. 3 does not meet requirements of internal company standards. Values of TVC obtained in November by Petrifilm plates were lower than 10 CFU.cm-2 in all samples. TVC otained by swab method were 1,25×101 CFU.cm-2 in sample no. 3 and 3,25×101 CFU.cm-2 in sample no. 4. Samples were not in accordance with requirements of internal company standards. Values of CB obtained in November by Petrifilm plates and by swabbing method were after disinfection lower than 1 CFU.cm-2 in all samples.
Highlights
Many food pathogenic and spoilage bacteria are able to attach to food contact surfaces (Fonnesbech Vogel et al, 2001), and remain viable even after cleaning and disinfection (Frank and Koffi, 1990)
Several studies have shown that various foodborne pathogens such as Escherichia coli, Staphylococcus aureus or Listeria monocytogenes can survive for hours or even days on hands, sponge/cloths, or utensils (Kusumaningrum et al, 2003; Wilks et al 2005)
Bacterial recovery from surfaces using swabbing techniques may be influenced by several factors such as the ability of the swab to remove the microorganisms from the surface, their effective release from the swab and subsequent recovery using plating or other techniques (Moore and Griffith, 2002a)
Summary
Many food pathogenic and spoilage bacteria are able to attach to food contact surfaces (Fonnesbech Vogel et al, 2001), and remain viable even after cleaning and disinfection (Frank and Koffi, 1990) Such adhered bacteria can detach during production and contaminate food as it passes the surfaces. In order to ensure the highest possible hygiene standards in meat, poultry and egg factories, it is essential that each one is cleaned and disinfected regularly. Cleaning and disinfection (C&D) are among the most important hazard control measures in the meat industry, it is of prime importance to assess their efficacy This is a difficult task because C&D cannot remove all microbial cells present on open surfaces. The aim of the present study was to compare two methods of disinfection control at meat processing
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