Microbiological evaluation of food contact surfaces at red meat processing plants in Istanbul, Turkey

• Main Authors: Serkan Kemal Büyükünal, Tolga Kahraman, Ömer Çetin
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2010-01-01
• Series: Italian Journal of Animal Science
• Subjects: Meat, Meat plants, Swab, Food contact surfaces, HACCP
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/380

A microbial survey was performed for different red meat processing plants produces retail cuts and ground beef in Istanbul, Turkey. Swab samples from 10 cm2 of surface were obtained from food contact surfaces and environmental surfaces. Total mesophilic aerobic count (TMC), coliform count (CC), Escherichia coli count (ECC) and Escherichia coli O157:H7 were determined for each sample. Average surface counts for TMC from floor, wall, food contact surfaces were between 2.71 to 3.15 log10 CFU / cm2, 0.69 to 1.56 log10 CFU/cm2 , 2.23 to 3.0 log10CFU/cm2 respectively. Coliforms and Escherichia coli were determined from floor and food contact surfaces. Samples taken from four different wall were negative for Escherichia coli. Any E. coli O157:H7counts were observed at the samples. Microbial testing for red meat processing plants is one of the most important subject for identifying and monitoring potential hazards as part of HACCP and GMP programs.