期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 158, 期 2, 页码 163-168出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2012.07.014
关键词
Cleaning and disinfection; Viable but non-culturable; EMA-qPCR; Meat processing; Bacterial attachment strength
资金
- l'Etablissement National des Produits de l'Agriculture et de la Mer (FranceAgriMer)
- Ministere de l'Agriculture et de la Peche
- Association de Coordination Technique pour l'Industrie Agro-alimentaire (UMT-TERESA)
- CIFRE [795/2008]
- French Technical Centre for Meat (ITAI-ADIV)
- Association Nationale de la Recherche Technique
We assessed the impact of industrial cleaning and disinfection (C&D) on colony-forming units (CFUs), viable (culturable and viable but non-culturable) cells and on total cells (viable and dead cells). Bacterial loads on polyvinyl chloride (PVC) and stainless steel surfaces in a cutting room at a beef processing plant were determined before and after C&D by real-time PCR to quantify cells from successive swabs from surfaces with or without an ethidium monoazide pre-treatment and by CFU counts on tryptone soy agar. Agar contact plates were also applied after C&D for comparison. Before C&D, total cells reached 5.4 and 4.7 log cells/cm(2), viable cells 4.0 and 4.4 log cells/cm(2) and CFUs 3.1 and 2.9 log CFU/cm(2) on PVC and stainless steel surfaces, respectively. Although C&D left surfaces visually clean, it did not lead to a significant reduction in total cells. Significant reductions were only observed on PVC for CFUs: 0.8 log and on stainless steel surfaces for viable cells and CFUs: 0.8 and 1.5 log, respectively. Our results show that CFUs were both more easily detached and killed on stainless steel surfaces than on PVC surfaces. Other important results include the following observations: 1) a single swabbing detached only between 2 and 27% of the actual bacterial load; 2) after C&D, the difference between the actual culturable population and the one assessed by one agar contact plate was 1.9 and 2.7 log CFU/cm(2) on PVC and stainless steel surfaces, respectively. (C) 2012 Elsevier B.V. All rights reserved.
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