Use of Aeromonas as a process indicator during swine carcass dressing and cutting

Samuel A. Palumbo; Linda S. L. Yu

doi:10.1117/12.335778

12 January 1999 Use of Aeromonas as a process indicator during swine carcass dressing and cutting

Samuel A. Palumbo, Linda S. L. Yu

Proceedings Volume 3544, Pathogen Detection and Remediation for Safe Eating; (1999) https://doi.org/10.1117/12.335778
Event: Photonics East (ISAM, VVDC, IEMB), 1998, Boston, MA, United States

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.

Citation Download Citation

Samuel A. Palumbo and Linda S. L. Yu "Use of Aeromonas as a process indicator during swine carcass dressing and cutting", Proc. SPIE 3544, Pathogen Detection and Remediation for Safe Eating, (12 January 1999); https://doi.org/10.1117/12.335778

ACCESS THE FULL ARTICLE

INSTITUTIONAL
Select your institution to access the SPIE Digital Library.

SELECT YOUR INSTITUTION

PERSONAL
Sign in with your SPIE account to access your personal subscriptions or to use specific features such as save to my library, sign up for alerts, save searches, etc.

PERSONAL SIGN IN

No SPIE Account? Create one

PURCHASE THIS CONTENT

SUBSCRIBE TO DIGITAL LIBRARY

50 downloads per 1-year subscription

Members: $195

Non-members: $335 ADD TO CART

25 downloads per 1 - year subscription

Members: $145

Non-members: $250 ADD TO CART

PURCHASE SINGLE ARTICLE

Includes PDF, HTML & Video, when available