Levels of Different Microbial Groups on Inert Surfaces of Poultry Slaughterhouses: Identification Using Matrix-Assisted Laser Desorption Ionization Time-of-Flight and Detection of Extended-Spectrum Beta-Lactamase- and Carbapenemase-Producing Enterobacteria.

ABSTRACT: Knowledge of the microbiota present in food processing environments is a significant advance that will allow for better evaluation of the risk of food contamination and a better design of the procedures for sanitization. The levels of microbial group indicators of hygienic quality were determined in different areas of the slaughter lines of two poultry slaughterhouses in the northwest of Spain (22 surfaces in each slaughterhouse were studied). The average microbial levels (cfu/cm²) were 2.15 × 10² ± 4.26 × 10² (total aerobic counts, TAC), 1.99 × 10² ± 5.00 × 10² (psychrotrophic microorganisms), 3.10 × 10⁰ ± 1.37 × 10¹ (enterobacteria), 3.96 × 10⁰ ± 2.55 × 10¹ (coliforms), 1.80 × 10^-1

SUBMITTER: Panera-Martinez S 

PROVIDER: S-EPMC11273888 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature