Surface Contamination of Beef Carcasses by Fecal Coliforms.

Area of Science:

• Food Safety
• Microbiology
• Meat Science

Background:

• Fecal coliforms are indicators of microbial contamination in food products.
• Understanding contamination sources in meat processing is crucial for public health.
• Boneless beef production involves multiple processing steps with potential for microbial proliferation.

Purpose of the Study:

• To identify processing steps and sites contributing to fecal coliform contamination in boneless beef.
• To compare fecal coliform levels across different meat processing establishments.
• To investigate correlations between environmental factors and fecal coliform counts.

Main Methods:

• Random sampling of 18 half-carcasses from three meat processing establishments.
• Fecal coliform counts determined per cm² at seven sites across four processing stages.
• Statistical analysis to identify significant differences and correlations.

Main Results:

• Significant differences in fecal coliform counts were observed between establishments.
• Boning operations were identified as the major contributor to fecal coliform contamination.
• The semitendinosus and rump areas showed the highest counts post-boning.

Conclusions:

• Stricter control over cross-contamination during boning is essential for reducing fecal coliforms in boneless beef.
• Processing plant hygiene and specific operational procedures significantly impact microbial load.
• Targeted interventions at the boning stage are critical for ensuring beef safety.