Bio-Mapping of Microbial Indicators to Establish Statistical Process Control Parameters in a Commercial Beef Processing Facility

Simple item page
dc.creatorVargas, David A. (TTU)
dc.creatorRodríguez, Karla M. (TTU)
dc.creatorBetancourt-Barszcz, Gabriela K. (TTU)
dc.creatorAjcet-Reyes, Manoella I. (TTU)
dc.creatorDogan, Onay B. (TTU)
dc.creatorRandazzo, Emile
dc.creatorSánchez-Plata, Marcos X. (TTU)
dc.creatorBrashears, Mindy M. (TTU)
dc.creatorMiller, Markus F. (TTU)
dc.date.accessioned2023-04-05T19:08:13Z
dc.date.available2023-04-05T19:08:13Z
dc.date.issued2022
dc.description© 2022 by the authors. Licensee MDPI, Basel, Switzerland. cc-by
dc.description.abstractThe objective was to conduct a bio-mapping of microbial indicators to determine statistical process control (SPC) parameters at a beef processing plant to establish microbiological baselines and process control parameters to support food safety management decisions. EZ-Reach™ swabs were used to collect 100 cm2 area samples at seven different locations throughout the beef processing line at four different regions on the carcass. Each of the eight sampling days evaluated included three samples collected per sampling location/carcass region for a total of 84 samples per day. Enumeration of total aerobic bacteria, Enterobacteriaceae, and Escherichia coli was performed on each sample. Microbial SPC parameters were estimated for each sampling point. Statistical differences between sampling points for all carcass locations (p < 0.001) followed an overall trend with higher values at pre-and post-evisceration with a continuous decrease until final interventions with a slight increase in counts during the chilling process and a final increase after fabrication. Variability at sampling points is the result of the nature of the process and highlights open opportunities for improvement of the food safety system. Microbial baselines and SPC parameters will help support decision making for continuous process improvement, validation of intervention schemes, and corrective action implementation for food safety management.
dc.identifier.citationVargas, D.A., Rodriguez, K.M., Betancourt-Barszcz, G.K., Ajcet-Reyes, M.I., Dogan, O.B., Randazzo, E., Sanchez-Plata, M.X., Brashears, M.M., & Miller, M.F.. 2022. Bio-Mapping of Microbial Indicators to Establish Statistical Process Control Parameters in a Commercial Beef Processing Facility. Foods, 11(8). https://doi.org/10.3390/foods11081133
dc.identifier.urihttps://doi.org/10.3390/foods11081133
dc.identifier.urihttps://hdl.handle.net/2346/92535
dc.language.isoeng
dc.subjectbeef bio-mapping
dc.subjectindicator microorganisms
dc.subjectmicrobial interventions
dc.subjectmicrobial SPC
dc.titleBio-Mapping of Microbial Indicators to Establish Statistical Process Control Parameters in a Commercial Beef Processing Facility
dc.typeArticle

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
Main article with TTU Libraries cover page.pdf
Size:
2.28 MB
Format:
Adobe Portable Document Format
Download

Collections

Faculty Research