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Proceedings Paper

Use of Aeromonas as a process indicator during swine carcass dressing and cutting
Author(s): Samuel A. Palumbo; Linda S. L. Yu
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Paper Abstract

Using starch ampicillin agar, qualitative and quantitative determinations of Aeromonas spp. were made at several sites during swine carcass dressing and cutting. Aeromonas spp. were observed at all sites surveyed. Levels increased during shackling and passage through the first and middle polisher/washers, and significantly decreased during the singeing steps. Passage through the final polisher/washer caused a small increase in levels in Aeromonas spp. and these levels then remained constant during the rest of the carcass dressing operation. Aeromonas spp. were also isolated from the room where the carcasses were cut into wholesale cuts and cuts for further processing. Presumptive Aeromonas spp. cultures isolated from the different sites were confirmed as belonging to the genus Aeromonas and then speciated using the biochemical scheme of Joseph and Carnahan; 81% of the cultures were identified at A. hydrophila. Since most isolates were A. hydrophila, determination of the origin of isolates from different sites in the processing plant must await utilizing molecular biotyping techniques on the cultures. These results indicate the Aeromonas spp. occurs extensively in the swine dressing environment and thus represents a possible public health hazard and potential spoilage concern. Changes in cleaning and sanitizing of equipment may be necessary during swine carcass dressing and cutting to guard against this pathogen.

Paper Details

Date Published: 12 January 1999
PDF: 4 pages
Proc. SPIE 3544, Pathogen Detection and Remediation for Safe Eating, (12 January 1999); doi: 10.1117/12.335778
Show Author Affiliations
Samuel A. Palumbo, USDA Agricultural Research Service (United States)
Linda S. L. Yu, Hatfield Quality Meats (United States)


Published in SPIE Proceedings Vol. 3544:
Pathogen Detection and Remediation for Safe Eating
Yud-Ren Chen, Editor(s)

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