Meat Processing Equipment Research Articles

High Levels of Multidrug-Resistant and Beta-Lactamase-Producing Bacteria in Meat and Meat Contact Surfaces, Debre Berhan Town, Ethiopia.

Over the years, microbial contamination caused by foodborne bacteria has led to a significant number of food recalls, particularly for meat items that have been related to outbreaks of deadly diseases. Animals often carry Salmonella and Escherichia coli bacteria in their intestines, and these bacteria contaminate raw meat during slaughter. In addition, pathogens such as Staphylococcus aureus can contaminate meat processing equipment and utensils and spread to raw meat. A cross-sectional study was undertaken between 30 February and 15 March 2022. Sanitary conditions of abattoir and butchers and food handlers' hygienic practices were assessed using a structured questionnaire. An equal number of meat, swabs from carcasses, knife, weighing balance and cutting board samples (24 each, 120 total) were collected from abattoir and butcher shops. The collected samples were processed for bacterial isolation, antimicrobial susceptibility testing, MDR screening and confirmation, and ESBL screening and confirmation. Finally, SPSS software version 25 was used to compile and analyze the data. Descriptive data from surveys and laboratory procedures were cross-tabulated and summarized using statistical tables and figure. A total of 76 bacteria were isolated from 120 samples. Of all bacteria isolated, S. aureus 16 (21.1%). E. coli 13 (17.1%), and S. epidermidis 12 (15.8%) were the most prevalent. The rate of bacterial contamination was high in meat 18 (23.7%), carcasses 15 (19.7%) and weighing balance 15 (19.7%), respectively. Among the isolates, 18 (23.7%) were resistant for eight and more antibiotics. While, 17 (22.4%), 7(9.2%) and 4(5.3%) of the isolates were resistant for two and three, four and five, and six and seven antibiotics, respectively. Of bacteria isolated, 51/76 (67.1%) were MDR, 23/48 (47.9%) were screened for ESBL production and 13/48 (27.1%) isolates were confirmed as ESBL producer. Multidrug-resistant bacterial contamination was common in meat and meat contact surfaces, which was exacerbated by inadequate sanitation and hygiene practices.

Novel Approach of Removing Externally Attached Debris from Animal Carcass to Ensure Meat Safety and Byproduct Quality

In this study, a formulation and technique are developed to be used for cattle carcass decontamination prior to removal of hide in a commercially preferred time-frame to ensure meat safety and byproduct quality. This formulation offers deep cleaning on carcass surface by removing debris including manure/mud balls which are firmly attached to the hair of animal hide harboring pathogens like Salmonella and Escherichia coli. Survival of such pathogens can facilitate cross-contamination of the underlying meat and meat-processing equipment in the packing plant posing a challenge to the meat industry as well as public-health. Also, the attached adobe type mud/manure balls have potential to create holes on the hide during leather processing which degrades byproduct’s quality. Formulation was sprayed on cattle’s hide and the attached debris were brushed off from the surface. The formulation was found very efficient in cleaning the hide surface both at 5 and 8 min treatments. The highest of aerobic, Escherichia coli and Salmonella populations were reduced by 8.71, 3.63 and 3.19 Log CFU/50 in 2 , respectively when compared to water-wash. The efficacy of formulation can be optimized by adjusting its concentration and treatment time. Post-leather analysis showed no detrimental impact on byproduct caused by the formulation.

Biofilm-Forming Capacity of Escherichia coli Isolated from Cattle and Beef Packing Plants: Relation to Virulence Attributes, Stage of Processing, Antimicrobial Interventions, and Heat Tolerance.

Despite the importance of biofilm formation in the contamination of meat by pathogenic Escherichia coli at slaughter plants, drivers for biofilm remain unclear. To identify selection pressures for biofilm, we evaluated 745 isolates from cattle and 700 generic E. coli isolates from two beef slaughter plants for motility, the expression of curli and cellulose, and biofilm-forming potential. Cattle isolates were also screened for serogroup, stx1, stx2, eae, and rpoS. Generic E. coli isolates were compared by source (hide of carcass, hide-off carcass, and processing equipment) before and after the implementation of antimicrobial hurdles. The proportion of E. coli isolates capable of forming biofilms was lowest (7.1%; P < 0.05) for cattle isolates and highest (87.3%; P < 0.05) from equipment. Only one enterohemorrhagic E. coli (EHEC) isolate was an extremely strong biofilm former, in contrast to 73.4% of E. coli isolates from equipment. Isolates from equipment after sanitation had a greater biofilm-forming capacity (P < 0.001) than those before sanitation. Most cattle isolates were motile and expressed curli, although these traits along with the expression of cellulose and the detection of rpoS were not necessary for biofilm formation. In contrast, isolates capable of forming biofilms on equipment were almost exclusively motile and able to express curli. The results of the present study indicate that cattle rarely carry EHEC capable of making strong biofilms in slaughter plants. However, if biofilm-forming EHEC contaminates equipment, current sanitation procedures may not eliminate the most robust biofilm-forming strains. Accordingly, new and effective antibiofilm hurdles for meat-processing equipment are required to reduce future instances of foodborne disease. IMPORTANCE As the majority of enterohemorrhagic E. coli (EHEC) isolates are not capable of forming biofilms, sources were undetermined for biofilm-forming EHEC isolated from "high-event periods" in beef slaughter plants. This study demonstrated that sanitation procedures used on beef-processing equipment may inadvertently lead to the survival of robust biofilm-forming strains of E. coli. Cattle only rarely carry EHEC capable of forming strong biofilms (1/745 isolates evaluated), but isolates with greater biofilm-forming capacity were more likely (P < 0.001) to survive equipment sanitation. In contrast, chilling carcasses for 3 days at 0°C reduced (P < 0.05) the proportion of biofilm-forming E. coli. Consequently, an additional antibiofilm hurdle for meat-processing equipment, perhaps involving cold exposure, is necessary to further reduce the risk of foodborne disease.

Identification of Listeria monocytogenes Contamination in a Ready-to-Eat Meat Processing Plant in China.

Listeria monocytogenes is the etiologic agent of listeriosis, which remains a significant public health concern in many countries due to its high case-fatality rate. The constant risk of L. monocytogenes transmission to consumers remains a central challenge in the food production industry. At present, there is very little known about L. monocytogenes contamination in ready-to-eat (RTE) processing plants in China. In this study, L. monocytogenes in an RTE meat processing plant in Shanghai municipality was characterized using pulsed-field gel electrophoresis (PFGE) and whole genome sequencing (WGS). Furthermore, the biofilm formation ability of the pathogen was also tested. Results revealed that L. monocytogenes isolates were present in 12 samples out of the 48 samples investigated. Most of them (66.7%, 8/12) were identified from the processing facilities irrespective of observed hygiene levels of aerobic plate count (APC) and coliforms. Coliforms were present in only one processing area. ST5 (1/2b) isolates were predominant (83.3%, 10/12) and were identified in two dominant pulsotypes (PTs) (three in PT3 and seven in PT4, respectively). Results of the core-genome multi-locus sequence typing (cgMLST) showed that ST5 in three PTs (PT1, PT3, and PT4) had 0–8 alleles, which confirmed that clonal transmission occurred in the RTE meat processing facilities. In addition, the biofilm formation test confirmed that the isolates from the processing facilities could form biofilms, which helped them colonize and facilitate persistence in the environment. These results indicated that common sanitation procedures regularly applied in the processing environment were efficient but not sufficient to remove L. monocytogenes isolates, especially biofilm of L. monocytogenes. Furthermore, the ST5 isolates in this study exhibited 12 alleles with one ST5 clinical isolate, which contributes to the understanding of the potential pathogenic risk that L. monocytogenes in RTE meat processing equipment posed to consumers. Therefore, strong hygienic measures, especially sanitation procedures for biofilms eradication, should be implemented to ensure the safety of raw materials. Meanwhile, continuous surveillance might be vital for the prevention and control of listeriosis caused by L. monocytogenes.

Design, calculation and use of the multipurpose vacuum ground meat mixer

Ground meat mixers mixing minced muscle tissue with other pre-formulated ingredients, are among the most common types of specialized meat processing equipment. The quality of minced meat, this being a food dispersed medium, including a solid, liquid and, in part, a gas phase, is determined by the dispersity and uniformity of its structure, as well as the uniformity of the distribution of components, that is, by the efficiency of the mixing process. The research carried out made it possible to theoretically substantiate the processes of mixing minced meat with the help of specialized technological equipment, including that providing vacuuming of processed food masses. A list of regulatory requirements for the structures of industrial meat mixers, which determine their technological efficiency, safety and hygiene, is given. Two main layouts of the specified equipment are described, horizontal and vertical. The design of a horizontal compact vacuum meat mixer with a coaxial double working spiral is presented. The results of work on the creation of a model range of vertical vacuum meat mixers are described, the possibility of using vertical vacuum machines for maceration by massaging medium-sized and small-sized meat raw materials is proven. It is advisable to carry out such a transformation of the equipment by replacing the working bodies of mixing with special massaging arms, these ensuring the most efficient performance of the specified technological operation. The diagram is presented, the design is described and the working cycle of the vertical vacuum machine with the geometric capacity of the working bowl is 0.15 m is described; the main technological and dynamic calculations of the said machine are given. The calculations made it possible to create an advanced non-metal-intensive design of a vacuum machine for mixing minced meat and/or massaging meat raw materials, which meets current requirements for equipment of the purpose. Studies of the quality of mixing of ground meat have shown that vacuuming makes it possible to consistently achieve a better density of minced meat, and for minced meat processed on an atmospheric mixer, a more uniform distribution of components was characteristic.

Efficacy of Aqueous Solution of N-Halamine to Reduce Microbiological Contamination on Cattle Hides for Meat Safety with Byproduct Quality Assurance

Bacterial contamination on the outer grained hide of cattle serves as a significant challenge to the meat and hide processing plants regarding food safety. Cattle serves as a host to several bacteria including pathogens, which may become firmly lodged on a cattle’s hide during their lifespan and can facilitate cross contamination of the underlying meat and meat processing equipment in a slaughterhouse. In this study, the efficacy of sodium dichloroisocyanurate dehydrate (SDCIC), which belongs to N-halamine group of compounds is evaluated on inhibition of the natural-borne bacteria from the haired surface of cattle hide. Spray-washing with 0.25%, 0.50% and 0.75% aqueous SDCIC solutions reduced total aerobic bacteria on hide surface by 1.6 and 2.37 and 3.57 log CFU/50 cm2 respectively in 5 min. Similarly, in comparison with water spray, a 5 min treatment with 0.25, 0.50 and 0.75% SDCIC resulted in a reduction of Enterobacteriaceae (ENT) and related gram-negative bacilli (gnEB) counts by 1.2, 2.22 and 4.22 log CFU/50 cm2 respectively. The highest reduction of E.coli recovery of 1.48 log CFU/50 cm2 was obtained with a spray treatment of 0.75% SDCIC in 1 minute. Likewise, 0.75% SDCIC spray treatment resulted in 2.5 and 3.65 log CFU/50 cm2 reduction of Salmonella in 1 and 5 min, respectively in comparison to their respective controls. Leather from treated hides was tested to evaluate the effects of N-halamine solutions on structural, mechanical and subjective properties of produced leather in which no major detrimental impacts were found.

Performance Evaluation of Portable Hot Water Jet for Frozen Meat Industry Application

High temperature-induced water jet has important cleaning factors for effective cleaning at food industries because it can provide mechanical, heat, and chemical effects during cleaning. It can also reduce cleaning time, labor load, and utility consumptions, hence reducing the operating costs and enhance sustainability. However, it has not been used widely in small and medium food industries due to a lack of cleaning awareness and small budget allocation for cleaning and disinfection. In this article, we evaluated the performance of a portable water jet in the laboratory before it was introduced to the frozen meat industry. Removal of invisible fat-based fouling deposits which remained on the surfaces of the meat processing equipment is quite a challenge. In this work, stainless steel surfaces were fouled with the fat-based fouling deposit. The fouled stainless-steel surfaces were used for the cleanability tests. The tests were conducted at different parameters which were cleaning parameters (temperature (35 °C and 65 °C) and cleaning detergent presence), cleaning operations (nozzle distances (5 cm and 30 cm)) and surface geometries (vertical and horizontal) which representing the different equipment’s geometry. Physical cleanliness (visual and touch) and protein residue swab test was used as the cleaning indicators. The target cleanliness was achieved at a high cleaning temperature of 65°C and with the presence of cleaning detergent. Results from these tests will be used as a guide to design an optimal cleaning program for SMEs frozen meat patty factory.

Time-Temperature Relationships for Sanitizing Meat Processing Equipment

ObjectivesThe current method for in-line sanitation of most meat processing equipment is a brief submersion in hot (> 82°C) water. However, there is no industry or government standard for the time the equipment must remain submerged to be properly sanitized. Previous research has shown this method to be ineffective in killing bacteria on knife surfaces, due to the duration of time the knife was allowed to remain submersed in water. Personal, in-facility observations by the authors, of workers submersing equipment for variable lengths of time led to the hypothesis that differences in equipment mass may warrant differences in dwell time during submersion. Thus, the objective of this research was to develop time-temperature curves for typical red meat slaughter equipment. Materials and MethodsEquipment tested is common to commercial animal harvest facilities and included a shroud pin (16.0g), boning hook (66.9g), lymph node hook (94.1g), lamb skinning knife (99.2g), boning knife (106.2g), beef skinning knife (112.0g), honing steel (249.6g), cleaver (377.0g), weasand rod (490 g), beef trolley hook (525 g), pork gambrel (1,100 g), and pneumatic de-hider (1,345 g) ranged widely in mass. One thermocouple was attached to the surface of each piece of equipment and another was submerged in the water bath. A thermocouple data acquisition module recorded temperature change of the equipment and the water bath each 15 ms during submersion. Time-temperature change data was collected for each piece of equipment submerged in 81, 87, and 95°C water. Logarithmic curves were fitted to each piece of equipment at each sanitation temperature. ResultsGeometric mean (± SEM) dwell times for all equipment to reach 71°C were 9.668 (± 4.603), 5.841 (± 2.545), and 1.614 (± 1.078) seconds in 81, 87, and 95°C water. These results suggest that while the current method of sanitation may be feasible for smaller equipment such as knives, larger equipment with greater mass is unlikely to reach a temperature adequate for sanitation in the time (< 10 s) allowed between carcasses at many commercial processors, thus increasing the potential for cross-contamination between carcasses. ConclusionIn conclusion, these results suggest that equipment sanitation at some points of process may be improved by equipment operators having access to multiple pieces of equipment which can individually be submerged in hot water to achieve dwell times sufficient for surface sanitation.

Antimicrobial Activity of Intrinsic Antimicrobial Polymers Based on Poly((tertbutyl-amino)-methyl-styrene) Against Selected Pathogenic and Spoilage Microorganisms Relevant in Meat Processing Facilities

Objective: Antimicrobial materials are used as a possible approach to improve hygienic conditions in the food industry. The aim of this study was the investigation of the antimicrobial activity of the homopolymer of poly((tertbutyl- amino)-methyl-styrene) (poly(TBAMS)) and of the copolymer poly(TBAMS:acrylonitrile) [1:1] against microorganism present on meat processing equipment. Method: Antimicrobial polymers were characterized by Fourier transform infrared spectroscopy and differential scanning calorimetry analysis. The antimicrobial activity against various pathogenic and spoilage bacteria (S. aureus, E. coli, L. monocytogenes, Salmonella spp., Pseudomonas spp., B. thermosphacta) was determined using a modified test method based on the Japanese Industrial Standard JIS Z 2801: 2000. Furthermore, the influence of high initial bacterial counts (up to 8.9 log10 cfu/ml) as well as the exposure of bacteria in mixed cultures on the antimicrobial activity was evaluated. Results: Spectroscopy identified the homopolymer poly(TBAMS) as well as a successful copolymerization with acrylonitrile. Results of antimicrobials tests showed significant reductions of bacterial counts on both polymers compared with the reference material of microorganisms in pure culture after 2 hour at 35A‚°C. L. monocytogenes, E. coli and S. aureus were reduced to the detection limit (>4.2 log10-units). P. fluorescens was less sensitive to poly(TBAMS)-based films, especially to the copolymer. The homopolymer offers slightly higher activity than the copolymer, but glass transition temperature was lower. Tests with mixed cultures affirmed the dependency of activity on bacteria species. A tendency of higher antimicrobial activity against gram-positive was observed, if high initial counts were used; however, significant reduction of gram-negative were still determined. Conclusion: Poly(TBAMS)-films show excellent antimicrobial properties against microorganisms relevant in meat processing facilities, and the implementation of those surfaces could contribute to improving the hygienic conditions during production and processing.

Prospects of energy savings in the national meat processing factory

This investigation is conducted to examine potential opportunities of energy savings in the meat processing industry. It demonstrates that energy saving can be considered as a major factor to increase profit and competition within this sector. Detailed energy audits were carried out for meat processing equipment in the national factory. This work shows that there are large opportunities of savings which can be achieved by installing the economiser; using compressed air leakage points in the distribution air network, increasing the suction temperature of the high stage compressors as well as recovering of heat in blow down by preheating feed water which will save even more energy. It was found that the refrigeration systems consume more electricity compared to other departments. However, modification of the water pumping system will save an extra amount of energy. Finally, valuable recommendations to factory management are proposed and required additional research, analysis, and data collection are identified.

Inactivation of Listeria monocytogenes on ready-to-eat food processing equipment by chlorine dioxide gas

The effectiveness of chlorine dioxide (ClO2) gas to control Listeria contamination on food contact and environmental surfaces was investigated in order to comply with the zero tolerance policy. Different ClO2 gas concentrations (0.3, 0.5, 1 and 2 mg/l) were evaluated in order to inactivate Listeria monocytogenes (planktonic cells and biofilms) on stainless steel coupons. An ideal condition was then selected, and its applicability was studied on a commercial meat slicer and an industrial hot-dog peeler (using a surrogate organism). L. monocytogenes biofilm cells initially showed more sensitivity to ClO2 treatments, as compared to planktonic cells, but after 10 min, ∼4 log CFU/cm2 reduction was observed for all the concentrations used. The treatment at 2 mg/l for 30 min was selected for the further validation study. Complete pathogen inactivation, >5 log CFU/cm2, was obtained on both the meat slicer and peeler, demonstrating the potential applicability of ClO2 gas as a sanitizing agent for RTE meat processing equipment.

Microbial contamination of raw meat and its environment in retail shops in Karachi, Pakistan

This study was conducted to examine the frequency of contamination in retail meat available in Karachi, Pakistan. Raw meat samples (250) and surface swabs (90) from meat processing equipment and the surrounding environment were analyzed for microbiological contamination. Out of 340 samples, 84% were found to be contaminated with bacterial species, including Klebsiella, Enterobacter, Staphylococcus aureus and Bacillus subtilis. A total of 550 (66%) of the bacterial isolates were potential pathogens. Of these, 342 and 208 isolates were from meat and environmental samples respectively. Food-borne pathogens isolated from meat samples included Escherichia coli O157:H7, Listeria, Salmonella Enteritidis and Shigella species whereas environmental samples yielded Staphylococcus aureus and Shigella species. Four strains of Brucella species were also isolated from meat samples. Total aerobic counts ranged between 108 -1010 CFU/g or cm2. Resistance to a wide range of antibiotics was observed. Resistance rates to ampicillin, amoxicillin, novobiocin and cefaclor were from 62 to 75% in general. Thirty-three percent of Salmonella isolates were resistant to ampicillin. No quinolone resistance was observed. Biofilm formation was observed among 88 (16%) pathogenic bacteria including E. coli, Klebsiella, Enterobacter species and Staphylococcus aureus. Food-borne pathogens found in retail shops could be sources for horizontal contamination of meat. Our data confirm the circulation of antibiotic resistant and biofilm forming pathogens in raw meat and its environment in retail shops in Pakistan, which could play a role in the spread of antimicrobial resistance amongst food-borne bacteria.

The effect of plating technique and incubation temperature on bacterial counts

SummaryA comparison of plating methods and incubation temperatures for aerobic bacterial counts, carried out on samples from lamb, beef and meat processing equipment, showed that the spread plate counts were generally higher than those by the pour plate procedure. This was particularly so for samples which had been exposed to low temperatures for long periods. Incubation of plates at 25 and 30°C gave similar results but the 37°C counts were usually lower and more variable. Replication of dilutions or plates was found to give little or no increase in accuracy.