Microbial consortia in meat processing environment

Introduction: Microbial contamination in food processing plants can play a fundamental role in food quality and safety. Spoilage organisms can be transferred from the environment to intermediates of production and may negatively affect the production process and the quality of the final products. Purpose: The purpose of this study was to characterize the type of microbiota in the environment of meat processing plants and gain insights regarding potential microbial contamination risks for the final products. Methods: The microbiota of three different meat plants was studied by both traditional and molecular methods (PCR-DGGE) in two different periods. Environmental samples from surfaces and tools were analyzed and the occurrence of pathogens (Listeria monocytogenes and Salmonella spp.) was also investigated. Results: Different levels of contamination emerged between the three plants as well as between the two sampling periods. The pathogens investigated were detected in two of the three plants under analysis. Meat mixer, saw bones and conveyor belts resulted the most commonly contaminated surfaces. DGGE analysis showed the coexistence of Staphylococcus sp. and spoilage-associated bacteria, including Pseudomonas and Acinetobacter, in the analyzed surfaces. Significance: The description of the microbial consortia in the meat processing environment is important since it is a first step in understanding possible routes of product contamination. Furthermore it may contribute in the development of sanitation programs for effective pathogen removal.