STANDARDIZED MICROBIOLOGICAL SAMPLING AND TESTING PROCEDURES FOR THE BEEF INDUSTRY

Standardized microbiological sampling and testing procedures were deve loped that can be used throughout the beef slaughter and processing in dustry to facilitate the collection and any desired compilation of com parative data. Twenty samples each from carcasses (brisket, flank, and rump areas combined); subprimal cuts (clods); lean trim; and cutting and/or conveyor surfaces were collected in three slaughter and process ing operations, with the first operation being a preliminary trial and resulting in no reported data. Microbiological analyses for Clostridi um perfringens, Escherichia coli O157.H7, Listeria monocytogenes, Salm onella spp., Staphylococcus aureus, Campylobacter jejuni/coli, total c oliforms, E. coli Biotype I, and aerobic mesophilic bacteria (aerobic plate count, APC) were performed on all samples by an outside laborato ry. The procedures developed were effective in allowing samples to be collected, shipped, and analyzed in the same manner for all operations . From a logistical standpoint, approximately 20 samples each of carca sses, clods, lean trim, and surfaces could be taken within 4 to 6 h by five people. Forty samples each of carcass, clod, lean trim, and conv eyor surfaces from two plants tested negative for E. coli O157:H7, Sal monella spp., and Listeria spp., with the exception of L. monocytogene s being isolated from one carcass and one clod sample. APCs and total coliform counts were between 10(3) to 10(5) and 10(2) to 10(3) CFU/cm( 2) or CFU/g, respectively, for the 40 samples each of carcasses, clods , and lean trim. APCs for surface swab counts ranged from less than or equal to 10 to 10(3) CFU/cm(2).