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Evaluation of Three Carcass Surface Microbial Sampling Techniques.

G L Nortje1, Elsa Swanepoel1, R T Naude1

  • 1Animal and Dairy Science Research Institute, Private Bag X2, Irene 1675, South Africa.

Journal of Food Protection
|March 28, 2019
PubMed
Summary
This summary is machine-generated.

The excision technique is the most reliable method for sampling carcass surface microbes. Compared to the swab technique, the agar sausage method showed a higher correlation with excision results.

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Area of Science:

  • Food safety
  • Microbiology
  • Meat science

Background:

  • Accurate microbial sampling of carcass surfaces is crucial for ensuring food safety.
  • Evaluating different sampling techniques is essential for improving detection accuracy.

Purpose of the Study:

  • To compare the reliability and effectiveness of three carcass surface microbial sampling techniques: double swab, excision, and agar sausage.
  • To determine which technique provides the most accurate microbial load assessment.

Main Methods:

  • Standardized sampling areas (6.42 cm²) were used for all techniques.
  • The double swab technique utilized two sterile dry swabs.
  • The excision technique involved using a sterile meat borer, and the agar sausage technique used medical syringes for impression plates.
  • All samples underwent serial dilutions and duplicate spread-plating.

Main Results:

  • A significant difference (P<0.05) was observed between the microbial counts obtained by the three techniques.
  • The excision technique demonstrated the highest reliability in microbial sampling.
  • The agar sausage technique exhibited a higher coefficient of determination (r² value) when compared to the excision technique than the swab technique.

Conclusions:

  • The excision technique is recommended as the most reliable method for carcass surface microbial sampling.
  • The agar sausage technique offers a viable alternative, showing good correlation with the excision method.
  • The double swab technique may be less reliable compared to excision and agar sausage methods for quantitative microbial assessment.