Factors influencingmicrobial transmission in a meat processing plant
Abstract
The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.
About the Authors
B. Velebit
Institute of Meat Hygiene and Technology
Serbia
Serbia
Branko Velebit — M. Sc. DVM, Principal Research Fellow, Head of Department of Microbiology and Molecular Biology
Kaćanskog 13, 11040 Belgrade
Tel.: +381–11–2650–722
B. Lakicevic
Institute of Meat Hygiene and Technology
Serbia
Serbia
Brankica Z. Lakicevic — Research Associate
Kaćanskog 13, 11000, Belgrade
Tel.: +381–11–2650–722
A. A. Semenova
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Anastasia A. Semenova — Doctor of technical sciences, Professor, Deputy Director
Talalikhina, 26, 109316, Moscow
Tel: +7–903–016–76–70
N. M. Revutskaya
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Nataliya M. Revutskaya — Candidate of technical sciences, Research Associate, Department of Applied Scientific and Technological Development
Talalikhina 26, 109316, Moscow
Tel: +7–495–676–95–11(305)
Yu. K. Yushina
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Yulia K. Yushina — Candidate of technical sciences, Docent, Deputy head of laboratory «Center for food and feed testing»
Talalikhina 26, 109316, Moscow
Tel.:+7–495–676–91–26
V. V. Nasonova
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Victoriya V. Nasonova — Candidate of technical sciences, Head of Department of Applied Scientific and Technological Development
Talalikhina 26, 109316, Moscow,
Tel: +7–495–676–95–11(307)
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Supporting agencies: This work was supported by a grant from the Ministry of Science and Higher Education of the Russian Federation for large scientific projects in priority areas of scientific and technological development (grant number 075–15–2020–775)
For citations:
Velebit B., Lakicevic B., Semenova A.A., Revutskaya N.M., Yushina Yu.K., Nasonova V.V. Factors influencingmicrobial transmission in a meat processing plant. Theory and practice of meat processing. 2021;6(2):183-190. https://doi.org/10.21323/2414-438X-2021-6-2-183-190
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