Bacteriological Evaluation of Meat Processor Sanitation Practices

One hundred eleven meat processing establishments were randomly selected and surveyed using standardized bacteriological swabbing and inspection procedures. A major objective of the survey was to determine if differences in equipment sanitation exist between processors classified by frequency of regulatory inspection, i.e., federal> retail> custom processors. Swabs were taken of five equipment categories, including cutting tables, bandsaws, grinders, knives and miscellaneous items, using three swab sets per equipment item, fifteen swab sets per processor. Each swab set consisted of three swabs to test for the aerobic plate count (APC, 35°C), coliform and Escherichia coli, and coagulase-positive Staphylococcus aureus. Overall swab scores and APC means indicate that processors receiving the greatest frequency of inspection have the lowest bacterial contamination of equipment. Processors receiving the least inspection have the highest contamination. The APC means for all equipment items were excessive. Failu...