Identification of priority bacterial groups to optimize sanitary procedures at meat processing plants
https://doi.org/10.21323/2414-438X-2025-10-2-138-146
Abstract
This paper presents the study results of the microbiological composition in the industrial environment at four pork slaughter and processing plants (MPPs). The sample included plants with various production problems and different process features.
The purpose of this study was to determine the priority bacterial groups typical for all studied plants, as well as to identify specific microorganisms associated with the individual characteristics of each plant.
Representatives of Pseudomonas, Candida, and Escherichia genera dominated at all four plants, but each plant had its own unique characteristics. Thus, at MPP No. 1, where no preliminary decapitation was performed, a high level of industrial environment contamination with Escherichia genus microorganisms and pathogenic microorganisms, Salmonella spp. and Listeria monocytogenes, was observed. At MPP No. 2, which allows the acceptance of raw materials with defects, a significant counts of Staphylococcus genus microorganisms were detected. Pseudomonas, Carnobacterium, and Enterobacteriaceae genera were detected at MPPs No. 3 and No. 4, where systematic spoilage of finished products was revealed. Analysis results showed that individual technological stages and conditions at different plants create a unique environment that promotes the development of certain groups of microorganisms. The introduction of expanded microbiological monitoring, changes in technology, and the development of individual recommendations for each plant will reduce the risks of microbial contamination, improve product quality, and increase its safety for consumers.
Supporting agencies: The article was published as part of the research topic No. FGUS-2024–0002 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
About the Authors
A. A. Makhova
https://www.meatjournal.ru/jour
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Anzhelika A. Makhova, Researcher
Laboratory of Hygiene of Production and Microbiology
109316; 26, Talalikhin str.; Moscow
Tel.: +7–495–676–95–11 (400)
Yu. K. Yushina
https://www.meatjournal.ru/jour
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Yulia K. Yushina, Doctor of Technical Sciences, Head of the Laboratory
Laboratory of Hygiene of Production and Microbiology
109316; 26, Talalikhin str.; Moscow
Tel.: +7–495–676–95–11 (410)
E. V. Zaiko
https://www.meatjournal.ru/jour
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Elena V. Zaiko, Candidate of Technical Sciences, Junior Research Assistant
Laboratory of Hygiene of Production and Microbiology
109316; 26, Talalikhin str.; Moscow
Tel.: +7–495–676–95–11 (407)
M. A. Grudistova
https://www.meatjournal.ru/jour
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Maria A. Grudistova, Candidate of Technical Sciences, Researcher
Laboratory of Hygiene of Production and Microbiology
109316; 26, Talalikhin str.; Moscow
Tel.: +7–495–676–95–11 (404)
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For citations:
Makhova A.A., Yushina Yu.K., Zaiko E.V., Grudistova M.A. Identification of priority bacterial groups to optimize sanitary procedures at meat processing plants. Theory and practice of meat processing. 2025;10(2):138-146. https://doi.org/10.21323/2414-438X-2025-10-2-138-146
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