Occurrence of Campylobacter, Listeria monocytogenes, and extended-spectrum beta-lactamase Escherichia coli in slaughterhouses before and after cleaning and disinfection

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-09-11 DOI:10.1016/j.fm.2024.104639
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Abstract

To prevent foodborne illness, adequate cleaning and disinfection (C&D) is essential to remove pathogenic bacteria from the slaughter environment. The aim of this study was to determine the presence of Campylobacter spp., Listeria monocytogenes, and extended-spectrum beta-lactamase-producing Escherichia coli (ESBL E. coli) before and after C&D in slaughterhouses.

Samples from food- and non-food contact surfaces taken before and after C&D in one red meat and one poultry slaughterhouse were analyzed for the target bacteria. Whole-genome sequencing and antimicrobial susceptibility testing were performed.

In total, 484 samples were analyzed. Campylobacter spp. were isolated from 13.0% to 15.5% of samples before C&D in the red meat and poultry slaughterhouse, respectively. Listeria monocytogenes was isolated before C&D in 12.5% and 5.2% of samples in the red meat and poultry slaughterhouse, respectively. It was noted that C. jejuni was detected on multiple surfaces and that L. monocytogenes showed potential persistence in one slaughterhouse. After C&D, L. monocytogenes was found in one sample. ESBL E. coli was not detected either before or after C&D.

These findings show the possibility to remove pathogenic bacteria from slaughter and meat processing facilities, but also indicate that deficiencies in slaughter hygiene pose a risk of cross-contamination of meat.

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清洗和消毒前后屠宰场中弯曲杆菌、单核细胞增生李斯特菌和广谱β-内酰胺酶大肠埃希氏菌的发生率
为预防食源性疾病,必须进行充分的清洁和消毒(C&D),以清除屠宰环境中的致病细菌。本研究旨在确定屠宰场在清洁和消毒前后是否存在弯曲杆菌属、单核细胞增生李斯特菌和产扩谱β-内酰胺酶大肠杆菌(ESBL大肠杆菌)。共分析了 484 个样本。在红肉屠宰场和家禽屠宰场,分别有 13.0% 至 15.5% 的样品在 C&D 前分离出弯曲杆菌属。在红肉屠宰场和家禽屠宰场,分别有 12.5%和 5.2%的样本在屠宰前分离到单核细胞增生李斯特菌。在一个屠宰场中,空肠大肠杆菌在多个表面被检测到,而单核细胞增生李斯特菌则显示出潜在的持久性。经过 C&D 处理后,在一个样本中发现了单核细胞增多性酵母菌。这些研究结果表明了从屠宰和肉类加工设施中清除致病菌的可能性,但也表明屠宰卫生方面的缺陷会带来肉类交叉污染的风险。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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