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Standardized Microbiological Sampling and Testing Procedures for the Beef Industry †.

Kelly J Karr1, Elizabeth A E Boyle1, Curtis L Kastner1

  • 1Kansas State University, Department of Animal Sciences & Industry, Weber Hall, Manhattan, KS 66506.

Journal of Food Protection
|June 5, 2019
PubMed
Summary

Standardized microbiological sampling methods were developed for the beef industry to enable comparative data collection. These procedures effectively allowed for consistent sample collection, shipping, and analysis across multiple processing operations.

Keywords:
Bacteriabeefmicrobiological testingpathogenssampling

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Area of Science:

  • Food Microbiology
  • Food Safety
  • Industrial Microbiology

Background:

  • Standardized microbiological testing is crucial for ensuring safety in the beef processing industry.
  • Existing methods may lack consistency, hindering comparative data analysis.
  • The need for reliable sampling protocols is paramount for effective food safety management.

Purpose of the Study:

  • To develop and validate standardized microbiological sampling and testing procedures for the beef slaughter and processing industry.
  • To facilitate the collection and compilation of comparative microbiological data.
  • To assess the feasibility and effectiveness of these procedures in a real-world industrial setting.

Main Methods:

  • Development of standardized protocols for microbiological sampling of beef carcasses, subprimal cuts, lean trim, and processing surfaces.
  • Collection of samples across three beef slaughter and processing operations.
  • Comprehensive microbiological analysis including tests for specific pathogens (e.g., E. coli O157:H7, Listeria monocytogenes, Salmonella spp.) and indicator organisms (e.g., aerobic plate count, total coliforms).

Main Results:

  • The developed procedures were effective for consistent sample collection, shipping, and analysis.
  • Logistically, five people could collect approximately 20 samples per category (carcass, clod, trim, surface) within 4-6 hours.
  • Most samples (40 per category) tested negative for E. coli O157:H7, Salmonella spp., and Listeria spp., with rare exceptions; aerobic plate counts and total coliform counts were within expected ranges.

Conclusions:

  • Standardized microbiological sampling and testing procedures are feasible and effective for the beef industry.
  • These methods enable consistent data collection for improved food safety monitoring and comparative analysis.
  • The study demonstrates a practical approach to enhancing microbiological surveillance in beef processing.