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Chemicals play important roles in controlling microbial growth by targeting microbial structures and functions as sanitizers, antiseptics, disinfectants, and sterilants.Alcohols are commonly used sanitizers, effectively disrupting lipid membranes, which compromises cell integrity. They are also used as antiseptics and disinfectants due to their rapid action and versatility.Phenols and their derivatives phenolics , known for denaturing proteins and disrupting cell membranes, are particularly...
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Mitigating airborne pathogen risks in a full-scale meat processing facility.

Meiyi Zhang1, Hyoungmook Pak1, Stephen D King1,2

  • 1Department of Biological and Agricultural Engineering, Texas A&M University, 333 Spence St, College Station, TX, 77843, USA.

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|March 25, 2026
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Summary
This summary is machine-generated.

Airborne Shiga toxin-producing Escherichia coli (STEC) and Salmonella increase in meat facilities during summer. Air curtains and airflow management are crucial for controlling pathogen spread and reducing contamination risks.

Keywords:
Air curtainsBioaerosolFoodborne pathogensMeat processing facilitiesMetagenomicsqPCR

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Area of Science:

  • Food safety microbiology
  • Environmental engineering
  • Public health

Background:

  • Foodborne pathogens like Shiga toxin-producing Escherichia coli (STEC) and Salmonella pose significant public health risks.
  • Meat processing facilities are vulnerable to contamination via bioaerosols during operations such as carcass spraying and dehiding.

Purpose of the Study:

  • To assess airborne STEC and Salmonella concentrations in a meat processing facility.
  • To model airflow patterns and evaluate air curtain effectiveness in mitigating bioaerosol transfer.
  • To identify environmental factors influencing pathogen aerosolization and survival.

Main Methods:

  • Quantitative polymerase chain reaction (qPCR) and Illumina MiSeq sequencing were used to measure airborne pathogen concentrations.
  • Computational fluid dynamics (CFD) simulations modeled airflow and bioaerosol transport.
  • Air curtains were evaluated for their efficacy in reducing cross-contamination between high- and low-risk areas.

Main Results:

  • Pathogen concentrations were significantly higher in summer compared to spring, particularly in dehiding rooms.
  • CFD simulations confirmed bioaerosol transport from unclean to clean areas, indicating cross-contamination risk.
  • Air curtains demonstrated effectiveness in creating barriers and reducing airborne pathogen spread.

Conclusions:

  • Environmental factors, especially temperature, significantly influence bacterial survivability and aerosolization in meat processing facilities.
  • Effective airflow management and the strategic use of air curtains are vital for controlling pathogen contamination.
  • Integrating experimental data with CFD modeling provides valuable insights for developing mitigation strategies against foodborne pathogens.