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meat science
Food Microbiology, 1997, 14, 273–282
ORIGINAL ARTICLE
A survey of microbial levels for incoming
raw beef, environmental sources, and
ground beef in a red meat processing
plant
W. G. Eisel, R. H. Linton* and P. M. Muriana
A microbial survey was performed for a midwestern red meat processing plant that pro-
duces retail cuts and ground beef. Samples were obtained from incoming ingredients, beef
during processing, finished product, food contact and environmental surfaces, and the air.
Aerobic plate count (APC), coliform count (CC), and Escherichia coli count (ECC) were deter-
mined for each sample. Product samples (25 g) were taken from beef carcasses, boxed beef,
and ground beef. Swab samples (10 cm
2
) were obtained from food surfaces, food contact
surfaces, floors, and walls. All samples were plated on aerobic plate count Petrifilm (for
APC) and E. coli Petrifilm (for CC and ECC). Average log10 APC for product samples ranged
from 3 cfu g
?1
for retail cuts to nearly 7 cfu g
?1
for boxed beef and the brisket and flank areas
of beef carcasses. Average log10 APC for ground beef samples was 4·6 cfu g
?1
. Average log10
CC for product samples ranged from 1·4–2·3 cfu g
?1
. Highest CC was usually obtained from
the brisket area of the beef carcass. Average log10 ECC ranged from 1–2 cfu g
?1
and ECC
was usually highest in finished ground beef. Average surface counts for log10 APC ranged
from 1 cfu cm
?2
on sanitized processing equipment to 5 cfu cm
?2
on processing floors. Col-
iforms and E. coli were rarely recovered from food contact surfaces or from food surfaces.
Airborne log10 APC was generally low (0·6 cfu m
?3
), except for the carcass receiving area
where counts were 2·4 cfu m
?3
. The most important factor contributing to source and level
of microbial contamination for ground beef and retail cuts was from incoming raw materials
obtained from different suppliers of beef. Microbial testing for beef products and the
environment is an important tool for identifying and
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