PMID: 2112534Apr 1, 1990Paper

The aerobic psychotrophic populations on meat and meat contact surfaces in a meat production system and on meat stored at chill temperatures

The Journal of Applied Bacteriology
G L NortjéW H Holzapfel

Abstract

At a city abattoir, a wholesaler and 10 different supermarkets, surface microbiological samples were taken of carcasses, hands and apron fronts of members of staff and equipment (mincers and saws). In addition, minced meat, packaged and displayed in chilled cabinets, was also sampled. Carcasses, personnel surfaces and equipment were monitored by a modified agar sausage technique. From each of the highest dilution psychotrophic plate counts, five colonies were selected randomly, isolated and identified (1265 in total). Microbes developing on chilled meat were also isolated from other surfaces in the production chain. On chilled meat (51%) and at the abattoir (36%) pseudomonads were the predominant organisms followed by the Gram-positive cocci on chilled meat and by Acinetobacter, Moraxella and Alcaligenes spp. at the abattoir. At the wholesaler Gram-positive cocci (32%) predominated, followed by Alcaligenes, Moraxella and Alcaligenes spp. Pseudomonas, Alcaligenes, Neisseriaceae and related genera, Gram-positive cocci, species from the coryneform groups of bacteria and yeasts were identified from all the surfaces monitored. Identification with the API NE20 was unsatisfactory. Enterbacteriaceae, lactobacilli and endospore-forming ...Continue Reading

References

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Citations

Oct 1, 1994·International Journal of Food Microbiology·R J VenugopalA R McCurdy
Dec 16, 1998·International Journal of Food Microbiology·B R BerendsJ M Snijders
Sep 1, 2002·Meat Science·Maite Alvarez-AstorgaCamino García-Fernández
Aug 1, 1991·The Journal of Applied Bacteriology·V M Dillon, R G Board
Apr 1, 1992·The Journal of Applied Bacteriology·G M Schofield
Dec 19, 2015·Food Microbiology·Jan KabischRohtraud Pichner
Jul 21, 2006·International Journal of Environmental Health Research·Karabo ShaleZelda Plaatjies

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