Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages

dc.contributor.author	Gounadaki, AS	en
dc.contributor.author	Skandamis, PN	en
dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Nychas, G-JE	en
dc.date.accessioned	2014-06-06T06:48:35Z
dc.date.available	2014-06-06T06:48:35Z
dc.date.issued	2008	en
dc.identifier.issn	07400020	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.fm.2007.10.001	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4198
dc.subject	Hygiene practices	en
dc.subject	Microbial ecology	en
dc.subject	Safety control	en
dc.subject	Traditional sausages	en
dc.subject.other	animal	en
dc.subject.other	article	en
dc.subject.other	bacterial count	en
dc.subject.other	equipment	en
dc.subject.other	fermentation	en
dc.subject.other	food contamination	en
dc.subject.other	food control	en
dc.subject.other	food industry	en
dc.subject.other	growth, development and aging	en
dc.subject.other	human	en
dc.subject.other	hygiene	en
dc.subject.other	isolation and purification	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	meat	en
dc.subject.other	microbiology	en
dc.subject.other	risk assessment	en
dc.subject.other	safety	en
dc.subject.other	Salmonella	en
dc.subject.other	standard	en
dc.subject.other	swine	en
dc.subject.other	Animals	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Consumer Product Safety	en
dc.subject.other	Equipment Contamination	en
dc.subject.other	Fermentation	en
dc.subject.other	Food Contamination	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Food-Processing Industry	en
dc.subject.other	Humans	en
dc.subject.other	Hygiene	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Meat Products	en
dc.subject.other	Risk Assessment	en
dc.subject.other	Safety Management	en
dc.subject.other	Salmonella	en
dc.subject.other	Swine	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Pseudomonas	en
dc.subject.other	Salmonella	en
dc.subject.other	Staphylococcus aureus	en
dc.title	Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.fm.2007.10.001	en
heal.publicationDate	2008	en
heal.abstract	The microbial status in 7 small-scale facilities (SSFs) producing traditional fermented and/or dry sausages was investigated. It was shown that the hygienic status of the processing environment and equipment plays an essential role in the microbial stability and safety of the final products. The current study revealed that the majority of the sampling sites (control points) tested were highly (>4 log CFU/cm2) contaminated by spoilage flora (i.e. Pseudomonas, Enterobacteriaceae), with knives, tables and mincing machines being the most heavily contaminated surfaces. Moreover, Listeria monocytogenes, Salmonella spp. and Staphylococus aureus were detected in 11.7%, 26.4%, and 11.7% of the food contact surfaces, respectively. The presence of these pathogens seemed to be associated with high numbers of one or more specific groups of the 'house-flora' on the sampling sites of the facilities; however, high numbers of 'house-flora' do not always suggest the presence of pathogens. With regard to product samples, batter samples were heavily contaminated with the 'house-flora' present on surfaces and equipment of the processing facilities while by the end of processing (final products) LAB constituted the predominant microbial flora of all products. The low initial levels of S. aureus and Salmonella found in batter samples as well as the combination of hurdles (mainly aw<0.92, average pH ca. <5.0 and competitive effect of natural flora) in the final products were able to inhibit and/or eliminate these pathogens; however, the detection of L. monocytogenes in 3 out of the 7 final products examined is indicative of cross-contamination. Our findings further indicate that inadequate hygiene practices within small-scale-processing facilities may result in loss of microbial control. Therefore, this study addresses the need for strict control measures within SSFs producing traditional fermented sausages. © 2007 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Microbiology	en
dc.identifier.issue	2	en
dc.identifier.volume	25	en
dc.identifier.doi	10.1016/j.fm.2007.10.001	en
dc.identifier.spage	313	en
dc.identifier.epage	323	en